208836 rice casserole without cream Recipes
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cooked rice, cooked without salt (you can use leftover co... and10 Morecooked rice, cooked without salt (you can use leftover cooked rice), oil, mustard seeds, urad dal or 1/2 tsp split black gram, turmeric powder, asafetida powder (optional), peanuts, green chili, chopped, salt, lemon juice, coriander leaves (to garnish )7 min, 11 ingredients
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Rice Crispy Ice Cream Sandwich Bars
corn syrup, peanut butter and2 Morecorn syrup, peanut butter, crispy rice cereal (such as rice krispies), vanilla ice cream15 min, 4 ingredients -
Rice Pudding with Cream Sherry
milk, short- or medium-grain white rice, sugar and6 Moremilk, short- or medium-grain white rice, sugar, cinnamon sticks, vanilla bean (split lengthwise), salt, cream sherry, brown sugar, brown sugar9 ingredients -
Rice Pudding
qt. milk, heavy cream, salt, vanilla, sugar, grained rice and3 Moreqt. milk, heavy cream, salt, vanilla, sugar, grained rice, egg yolk, cream, nutmeg1 hour 45 min, 9 ingredients -
Rice Krispies Ice Cream Bars
crushed rice krispies, grated coconut, chopped pecans and4 Morecrushed rice krispies, grated coconut, chopped pecans, brown sugar , firmly packed, butter, melted, vanilla ice cream7 ingredients -
Rice Krispie treats on sticks
butter or margarine, marshmallows, rice krispies and3 Morebutter or margarine, marshmallows, rice krispies, ice cream sticks, simisweet chocolate (chips or whatever), vegetable oil6 ingredients -
Poblano Chile Casserole With Corn And Cheese
poblano chile casserole with corn and cheese and24 Morepoblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.20 min, 25 ingredients
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