Melt butter in 3-quart saucepan over low heat.
Add marshmallows and heat until melted, stirring occasionally.
Add Andes and hot water.
Stir until melted.
Add another spoon of hot water if needed.
Stir until smooth.
Stir in rice crispy cereal, sunflower seeds and raisins.
Press into a 9 x 13-inch pan that has been lightly greased.
Refrigerate to cool.
Cut into bars.
Get a bowl, then chalklite chips, then Rice Crispys, then butter, then marshmellows.
Stir it for a few minutes.
Put it in the oven for 30 minutes.
Let it set for 10 minutes and then you have Rice Crispy Treets.
For glaze: Put 1/4 cup
Melt corn syrup and peanut butter in microwave until peanut butter is completely melted. Stir every couple minutes. Mix in rice crispy cereal and let set until hardened.
Cook chicken in water. Take chicken out when cooked and cut up into pieces. Add to broth the onion, carrots, mushrooms, bouillon cubes and 1 box Uncle Ben's original recipe wild rice. Pour all ingredients into stock. Boil 1 cup long grain white rice until rice is tender.
Add cream of celery soup and cream of chicken with herbs. Fill both cans with water and add to thin out the soup to achieve desired thickness. Heat up again. Add salt and pepper or favorite seasonings if you want spicier soup.
For the crispy kale chips: Preheat the oven
tir rice cereal and kosher salt into marshmallow mixture until cereal treat
eanut butter mixture and the Rice Crispies. Work quickly to coat
nd stir in the chocolate rice cereal. Keep stirring until they
he marinade and decide for themselves.
For stuffing combine the following
br>Spread the brown puffed rice evenly on a sheet pan
akes 3 cups cooked rice.
Preheat oven to 350.<
u don't, cook the rice the normal way, but
b>for approximately 3-4 hours. Strain the milk.
TO MAKE RICE
Microwave margarine in large microwave-safe bowl on High for 45 seconds, or until melted.
Add marshmallows; toss to coat with margarine.
Microwave for 1 1/2 minutes, or until smooth when stirred, stirring after 45 seconds.
Immediately add cereal, mixing lightly until well coated.
Press into greased 13 x 9-inch baking pan.
Cool, then cut into about 24 squares.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
In a large microwave-safe bowl, melt butter on high heat for about 45 seconds. Add marshmallows; stir to coat. Microwave on high for 45 seconds; stir. Microwave for 45 seconds longer or until smooth. Stir in peanut butter. Immediatly add cereal; stir gently until coated. Press into greased 13x9x2in baking pan.
In a small microwave safe bowl, heat chocolate chips and shortening on 70% power for 1 minute. Heat in 10 to 20 second intervals until melted; stir until smooth. Spread over cereal mixture. Cool completely.
large scoop of Rumbi rice, a scoop of hot vegetables
asonings.
Tip 2: The rice you choose is very important
Add the garlic and saute for 1 minute longer; don't