1 tablespoon Melted butter 1 teaspoon Salt * 1/2 tablespoon Melted shortening 1 dash Cayenne pepper (optional) 1 cup Cooked rice 1 cup Milk 1/2 cup Cornmeal 3 Eggs -- beaten This one is from The Bread Winners Cookbook by Mel London. This recipe was given to me by an old friend in Savannah, who told me that it was a favorite breakfast bread on the plantations. * The salt, though traditional, may be eliminated if you choose to do so. Place the melted fats and the rice in a heavy saucepan, covered, over very low heat. Mix cornmeal and salt and pepper, then stir milk into beaten eggs and blend in the cornmeal. Blend together with the rice mixture and put into greased 8- or 9-inch square pan. Bake at 450 deg.F. until firm when tapped with finger and well browned on top--about 25 minutes. Cut into squares to serve. Makes 1 to 1 1/2 dozen squares.
Meat rice | ഇറച്ചിച്ചോർ ഉണ്ടാക്കാൻ ഇത്ര എളുപ്പമായിരുന്നോ | beaf rice
Hello friends, today I am going to show you how to make tasty ഇറച്ചിച്ചോർ (meat rice).this is very tasty and easy. So try this and comment me about your result.
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ഇന്നലത്തെ നല്ല സ്പൈസി ആയിറ്റുള്ള അടിപൊളി ഇഫ്താർ സ്നാക്ക് / ifthar snack recipe day 4
Boiled rice 1/ 2 cup Raw rice 2 tbs Grated coconut 3/4 cup Onion 1 small Fennel seeds 1 1/2 tsp Turmeric powder 1/4 tsp Curry leaves Green chilly 4
Onion 4 Oil 3 tsp Ginger garlic paste 2 tsp Green chilly Turmeric powder 1/4 tsp Garam masala 1/4 tsp Beaf 200 gm Cury and corriander leaves
Red chilly powder 4 tbs Salt Water Oil
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Ingredients : Boiled potatoes Egg Breadcrumbs Onions Green chilli Gira powder Salt Oil
Naga traditional Sticky rice snacks || House painting || Nagaland || Bonus clip
Check this link for the recipe of how to make sticky rice biscuit - Thank you guys for watching. If you are new to my channel and if you like my videos than please do subscribe,share,like, comment and hit the bell icon to notify you for my new videos.
How Anson Mills Saved Ancient Grains of Rice From Extinction — Rooted
On this episode of Rooted, host Lucas Peterson speaks with grain expert Glenn Roberts to learn how he is cultivating a variety of Southern rice that disappeared after the Civil War.
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