|1,000 Mexican Recipes|
|by Marge Poore|
Mexican cooking is made wonderfully accessible with this comprehensie yet personal cookbook.
81 - 90 of 220 for rice pineapple whip cream
Dissolve Jello and ... until dissolved. Add pineapple juice and refrigerate until nearly set. Whip with beaters until creamy. Add cooked rice, pineapple, sugar, and salt. Whip the cream until stiff and ... during the summer season.
Combine cream cheese, sugar and mayonnaise until smooth. Add rice, cherries, pineapple, and marshmallows and mix well. Fold in Cool Whip. Refrigerate.
Cook rice in salt water ... to set, add pineapple and rice. Refrigerate ... fold in whipped cream and marshmallows and a few cherries. Keep refrigerated.
Drain pineapple; reserve syrup. In saucepan, combine rice, water, syrup ... minutes. Add marshmallows, pineapple, banana and juice. Cool. Fold in whipped cream.
Drain pineapple, reserving the juice. In saucepan, combine rice, water, juice ... banana and lemon juice. Cool. Fold in cream. Chill. Makes 8 to 10 servings.
Combine rice, sugar, and pineapple; add Jello. Refrigerate. Whip cream; add just before Jello begins to set.
Put marshmallows in ... the can of pineapple on top and ... marshmallows will soften. Then add the whipping cream (after you whip it). Keep refrigerated.
Dissolve Jello and add pineapple and juice. Let Jello set up, then add the rice and whipped cream.
Cook rice according to directions ... Add can of pineapple with juice. Last, fold in whipped cream which has been sweetened and flavored with sugar and vanilla.
Combine fruit, lemon juice, sugar and salt. Fold in cream. Fold in rice and coconut.
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