158985 er easy chicken rice Recipes

milk, cream, short-grain rice (arborio or italian-style), granulated sugar, ground cinnamon, salt, raisins (optional), vanilla extract

uncooked long-grain rice, condensed french onion soup, beef broth, sliced mushrooms, drained, butter

instant rice, water, pumpkin puree, pumpkin pie spice, brown sugar, butter, salt to taste

water, instant beef bouillon granules, dried minced onion, dried thyme, dried marjoram, dried rosemary, white rice

cold leftover cooked rice, oleo, onion (chopped ), stalks celery (chopped ), carrots (diced ), frozen peas, eggs (beaten ), soy sauce (to taste), pepper

butter, basmati rice, turmeric, bay leaf, green cardamom pods, fennel seed, salt, boiling water

onion, chopped, sesame oil (or less ), egg, beaten (optional), sesame oil (or less ), soy sauce, cooked stir fry vegetables (mixture of bean sprouts, carrots, peas, green beans, water chestnuts), leftover cold cooked rice, light soy sauce (or more of less to taste)

peanut oil, soy sauce, frozen stir fry vegetables, cooked white rice

green onions, finely chopped, eggs, salt, pepper, oil, cold cooked rice, light soy sauce, stir-fry sauce

vegetable oil, onions , thinely sliced, cinnamon stick, cumin seed, cardamom pods, cracked, star anise, basmati rice, rinsed, salt, fresh coriander leaves

ground beef, boil-in-the-bag rice (cooked ), salsa (please use a small jar of your favorite , i like using mild), shredded mexican blend cheese

boneless, skinless chicken breasts, all-purpose flour, butter, oil, frozen, chopped spinach;cooked and well drained, sliced ham, sliced provolone, cream of mushroom soup, white wine, water, chopped parsley to garnish

zucchini-potato soup - fast and easy, this is a quick and easy, as well as delicious soup for anytime of the year, chicken broth, zucchini (4 small), thinly sliced, potato, thinly sliced, onion, thinly sliced, eggs, lemon juice, salt and pepper to taste, in a large saucepan , bring the broth to a boil. add the zucchini, potato, and onion. reduce the heat and simmer, covered, for 15 minutes., in a small bowl, beat the eggs. add the lemon juice and 1/2 cup of the broth. stir into the soup. increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. season to taste with salt and pepper and serve immediately., be careful when adding the lemon juice and eggs - to prevent curdling - temper by beating the eggs in a small bowl, adding the lemon juice and then add 1/2 cup. of the hot broth (after it has simmered the 15 min.); stir to blend; slowly add to hot soup., when soup is done , transfer to blender and puree until smooth.

cooked rice, water, maple syrup (to taste), vanilla extract (to taste)

cooked white rice, sugar, milk, divided, salt, eggs, beaten, vanilla, cinnamon, nutmeg, butter