Bring milk and salt just to a boil in a saucepan over medium-high heat. Stir in farina gradually; return to boil, stirring constantly. Reduce heat to low; simmer until cereal thickens, about 2 1/2 minutes.
Remove cereal from heat; cool for 3 minutes. Pour cereal into 2 bowls; stir 1 tablespoon peanut butter chips into each bowl.
hin layer.
Mix together farina cereal with 1 1/2 cup
Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.
ater. I've prepared the recipe using water only and with
In saucepan bring milk to almost boil and stir in the cereal using a fork to break up the clumps. Stir in the salt.
Reduce heat, cover and simmer for 5 minutes for farina, 10 minutes for rice meal.
In a small saute pan, melt the butter on medium heat and add the cardamon, cane sugar and raw nuts. Toast for about 2 minutes, being careful not to burn.
Add the raisins to the butter mixture and heat through.
Once the hot cereal is cooked, stir the cardamom/nut mixture into the cereal.
Serve piping hot. Mmmm!
ilk powder, wheat bran, and farina cereal until thoroughly combined.
Drain
ontinue stirring gently while the cereal thickens, about 10 minutes.
Boil peeled and quartered potatoes in small amount of water. When cooked, do not drain. Mash the potatoes in the water and add the farina and potato starch mixture. Mix well. While mixing mixture, bring to a boil a large pot of water. Form the mixture into balls. Stuff a few croutons in each ball as you make them. Be careful, the mixture will be very hot! Run your hands under cold water between making each ball. Place balls into boiling water until they float to the top. Remove with slotted spoon. Serve with meat gravy.
Chop (don't mash) enough banana to equal 1 cup (I just use one small banana for this).
In a saucepan, combine 2 cups water with milk and salt; bring to a boil.
Gradually whisk in cream of wheat, and continue to whisk constantly until the mixture thickens (this will take about 4 minutes).
Stir in maple syrup and chopped banana into the cereal and mix to combine.
Divide into serving bowls and top with sliced banana and toasted almonds if desired.
Pour on cream or milk on top of the hot or warm cereal.
Heat milk and water; do not boil.
Add oats and farina, stirring with wooden spoon until thickened.
Add honey to taste.
Combine buttermilk, flour, sugar, farina, oil, egg, vanilla extract, baking powder, baking soda, and salt in a bowl. Beat using an electric mixer on low until just combined.
Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until middle is set, about 4 minutes. Flip and cook until golden brown on the other side, 3 to 5 minutes. Repeat with remaining batter.
Mix potatoes, flour, cereal, eggs, egg yolks, and salt together in a bowl using your hands until the mixture comes together into a workable dough. Roll dough into 4- to 5-inch long logs with the diameter of a quarter.
Bring a large pot of water to a boil, add the dough logs, and cook until the dumplings float, about 15 minutes.
Mix farina, sugar and salt.
In a saucepan, bring milk to a boil then briskly stir in farina mixture.
Lower heat, cooking and stirring constantly for 3 minutes.
Add butter, then remove from heat and sir in eggs and vanilla.
(Eggs will cook from the heat, but you may use pasteurized frozen egg product if you wish.) Pour mixture into individual custard cups rinsed in cold water.
Refrigerate overnight and serve chilled (unmolded or not) with crushed berries, if you wish.
In a saucepan, combine water & punch concentrate, then bring to a boil.
Sprinkle farina into boiling mixture & stir vigorously.
Simmer over low heat until farina is cooked, about 5 minutes.
Pour mixture into 1 1/2 quart bowl, then beat with an electric mixer for about 1 minute at a time, at intervals of about 5 minutes, until pudding is fluffy & cool.
Chill before serving with milk or cream, if desired.
Heat milk and sugar on stove.
Add farina to milk gradually and cook 5 minutes, stirring constantly.
Add egg and almond extract.
Add mixture to a lightly greased shallow pan and refrigerate.
When mixture is set, cut into squares.
Bring to a boil the milk, butter, sugar and vanilla.
Add farina and stir well.
Remove from heat.
Add Ricotta and eggs and stir well.
Grease a small roasting pan or 9 x 13-inch pan.
Pour into pan and sprinkle with cinnamon.
Bake 30 minutes at 350\u00b0.
Warm milk and oleo on stove.
Stir in farina.
Cook about 15 minutes.
After cool, put in vanilla, sugar and eggs.
Grease pan. Pour.
Sprinkle cinnamon on top.
Bake 1 hour at 350\u00b0.
Scald milk in top part of double boiler.
Slowly stir in farina and cook over boiling water until thickened.
Add salt, baking powder, beaten egg yolks and shortening.
Fold in beaten egg whites.
Pour into greased 2-quart baking dish and bake in preheated moderate oven (375\u00b0) for about 45 minutes.
Makes 6 servings.
Heat oven to 400 F.
Line with paper baking cups or grease the bottom only on a 12 muffin pan.
In large bowl, combine flour, farina, sugar, baking powder, and salt.
Mix well.
Add milk, oil, and egg.
Stir until dry ingredients are moistened.
Fill prepared muffin cups 2/3 full.
Bake at 400 F for 15 to 20 minutes or until muffins are light golden brown.
inutes.
Place the flour, farina, & salt in a large bowl