Peel plantains and grate in blender.
In a large bowl, mix grated plantain, cream of rice, baking soda, oil, salt and sugar or honey.
Stir until properly mixed.
Mash bananas in pan.
Pour in the pint of Cream of Rice and stir.
Add the ginger, baking powder and cooking oil.
Stir again until it becomes light.
Grease the baking pan; pour in the mixture.
Bake at 400\u00b0 until it turns brown.
Allow it to stay in the oven for about 5 minutes before removing from oven.
Take it out of oven and serve.
econds. Set aside.
Mix cream of rice, rice flour, 4 T sugar, water
Mix broth and rice together in a pot and bring to a boil. Reduce heat to low and simmer, covered, until broth is absorbed, about 20 minutes. Remove from heat.
Heat olive oil in a skillet over medium heat; add onion and garlic. Cook until nearly soft, about 3 minutes. Add mushrooms. Cook until they reach your desired texture, 5 to 7 minutes. Remove from heat and season with salt and pepper, reserving excess liquid.
Transfer the mushroom mixture to the pot with the rice. Add cream of mushroom soup and stir together evenly.
Beat egg whites until foamy.
Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.
Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.
Beat sugar and egg yolks and very slowly add to hot mixture.
Continue cooking on low heat for 3 minutes longer.
Lastly, fold hot mixture into meringue and add vanilla.
Pour into serving dishes and cool.
Serve with custard sauce or fruit sauce.
br>Put about 1/3 of the Cream of Rice (use a little if
Brown ground beef and drain.
Add cream of mushroom soup, salt, pepper, and milk and heat through.
Serve over rice.
Although I find as long as I salt and pepper it well enough, it has plenty of flavor for my taste, if you feel it isn't flavorful enough, many reviewers have made some excellent suggestions to kick it up. :).
First start cooking your rice.
Add butter into your rice as it is cooking.
Do not add salt.
if you do only add a pinch of salt.
Then cook your cream of mushroom soup, add little to no milk or water.
You want your cream of mushroom soup to be like gravy and not soup.
Use Cambell's soup as it's the best for this.
When it's all done mix the rice and soup together.
You can also mix in canned peas, but that is optional.
Now you can dish it up and eat, but be careful dish is very hot and may burn your mouth.
Large pot of boiled salt water (let simmer).<
In saucepan, prepare 2 cups of instant long-grain white rice as directed.
When rice is fully cooked and still steaming stir in 1 can of cream of chicken soup and add salt and pepper to taste.
Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.
Trim excess fat from meat.
Cut into 1 1/2-inch cubes.
Place in a 2 1/2-quart casserole; toss gently with Kitchen Bouquet, coating meat on all sides.
Mix in Cream of Rice.
Cut carrots into quarters lengthwise and in half crosswise.
Add in carrots and remaining ingredients; mix gently.
Cover and bake in preheated 325\u00b0 oven until meat and vegetables are tender, about 2 1/2 hours.
Stir meat every 30 minutes.
Serve with potatoes, rice or noodles.
Makes 6 to 8 servings.
Cook chopped onions in\tbutter\tuntil tender.
In bowl, beat eggs.
Add cheeses, dill,
mint,
cream of rice, salt and pepper; mix well.
Drain
chopped
spinach well.
Mix.
Add to the onion and cheese\tmixture.
Spread filo, 3 layers, buttering each layer with
margarine.
Cut
into thirds.
Each makes one roll.
Spread spoonful of
filling on each piece and roll. Tuck ends in as you roll.
Bake
at
375\u00b0 until browned, about 25 minutes.
Heat oil in a pan and saute the mushrooms and ham. Set aside some ham and mushrooms for garnish and pour in 2 cups cold water and cream of mushroom soup. Bring to a boil and simmer for 5 mins, adding the peas after 2 mins.
Stir in the creme fraiche and most of the parsley, leaving some for garnish. Bring back to a boil, season with salt and pepper and serve, garnished with the reserved ham, mushrooms and parsley.
The CoCo Lope and Harina de Arroz can be bought at Foodtown, by the Goya products.
Boil chicken parts for 20 minutes.
Preheat oven at 350\u00b0. Place prepared chicken parts in casserole dish that has been greased with margarine.
Add cream of chicken soup, seasoning salt, black pepper, onion and bell pepper.
Do not stir or mix!!! Place these ingredients on top of chicken parts.
Cook for 45 minutes, then add cream of mushroom or cream of celery, whichever is desired.
Cover dish.
Turn temperature to 275\u00b0.
Cook for another 20 minutes.
Serve piping hot over noodles, rice or as a meat dish.
Cut meat into 1/2-inch cubes.
Place in 2 1/2-quart casserole with Kitchen Bouquet.
Mix in cream of rice.
Cut carrots in half crosswise and 1/4 lengthwise.
Mix gently.
Bake in 325\u00b0 oven for 2 hours.
Stir every 30 minutes.
Serve with rice or noodles.
an of condensed cream soup: In a saucepan, whisk 8 tablespoons of Powdered
Brown and season pork chops with garlic salt and pepper.
Add cream of mushroom soup and milk.
Mix well in pan.
Simmer until pork chops are done.
Approximate cooking time:
35 minutes.
Serve with gravy over rice (my favorite) or potatoes.
This is one meal my mother used to make.
Now it is my favorite meal to make at home.
Trim excess fat from meat.
Cut into 1 1/2-inch cubes.
Place in 2 1/2-quart casserole and toss gently with Kitchen Bouquet, coating meat on all sides.
Mix in cream of rice soup.
Cut carrots in quarters lengthwise and in half crosswise.
Add in carrots and remaining ingredients.
Mix gently.