½ stick butter
1 large can fruit (apple, peach, cherry, blackberry etc.) with juices
½ cup sugar
½ cup self rising flour
1/3 cup milk.
Preheat oven to 350 degrees and melt butter in baking dish in oven. Remove from oven and pour fruit over butter. Combine flour, sugar, and milk to make a batter. Spoon batter over fruit. Bake for 30 minutes.
1 cup butterscotch, chocolate or peanut butter chips
½ cup peanut butter
½ cup peanuts
2 cups chow mien noodles
Into 2 quart dish, microwave at 50% power. Melt the chips and peanut butter (3-5 minutes). Stir in peanuts and chow mien noodles. Drop on wax paper. Put in refrigerator for faster set or let sit overnight on a counter. Easy!
¼ cup butter
½ cup shortening
1 cup sugar
1 egg
¼ cup molasses
2 ½ cups all-purpose flour
1 tsp. ginger
½ tsp. cloves
½ tsp. baking soda
½ tsp. salt
Cream butter and shortening. Gradually add sugar. Cream well. Add egg and molasses and beat well. Add dry ingredients and mix well. Divide dough into 2 parts and form into rolls. Wrap rolls in aluminum foil and refrigerate overnight. Slice cookies thinly and bake about 4-5 minutes at 350 degrees. Remove cookies from pans at once and place on wire rack to cool.
1 package Pillsbury Sugar cookie dough
8 oz. cream cheese
¼ cup sour cream
2 Tbsp. Sugar
½ tsp. almond or vanilla extract
Powdered sugar
Fruit
Push cookie dough into a 14 inch greased pizza pan or two 9 inch pie plates. Bake at 375 degrees for 12-14 minutes or until it looks lightly brown. Beat cream cheese, sour cream, sugar, and extract until smooth. Spread over completely cooled cookie crust. Top with any king of fruit in season (strawberries, grapes, kiwi, mandarin oranges, banana, blueberries, etc.)
1 white cake mix
1 ½ cups milk
½ cup sugar
2 cups shredded coconut
8 oz. Cool Whip
Bake cake in a 9×13 inch pan per instructions on box. Cool for 15 minutes. Poke holed into cake. Combine milk, sugar and ½ cup coconut in a sauce pan and bring to a boil, reduce heat, simmer about 1 minute. Spoon over warm cake. Cool. Fold ½ cup coconut into the Cool Whip and spread over cake. Sprinkle remaining coconut on top. Keep refrigerated.
6 eggs
3 cups sugar
2 Tbsp. vanilla
¾ gallon milk
¾ cup flour
Vanilla wafers
Bananas
In a double broiler, beat eggs and sugar. Add vanilla and milk. Mix well. Add flour, mixing well. Cook and stir until thickens (a little over an hour). Pour pudding over layered bananas and wafers. Continue to layer. Serve warm or refrigerate and serve cold. (This recipe makes a lot! Reduce as desired).
For Cake:
3 cups flour
2 cups sugar
2 tsp. baking soda
½ tsp. cocoa
1 tsp. salt
2 cups water
2/3 cup oil
2 Tbsp. vinegar
3 tsp. vanilla
1 (12oz.) package chocolate chips
Cream Cheese Mixture:
8 oz. cream cheese
1 egg
1/3 cup sugar
1/8 tsp. salt
Mix together all ingredients for cake except chocolate chips and pour into greased 9×13 pan. Mix together all ingredients for cream cheese mixture. Drop spoonfuls of cream cheese mixture on top of chocolate batter. Swirl with knife. Sprinkle chocolate chips on top. Bake at 350 degrees for 50 minutes. If making cupcakes bake for 20-30 minutes.
20 oz. can crushed pineapple, undrained
21 oz. can cherry pie filling
1 yellow cake mix
¾ cup melted butter
½ cup pecans
Spread pineapple in bottom of a greased 9×13 inch pan. Top with cherry pie filling. Sprinkle dry cake mix on top. Drizzle with melted butter and top with pecans. Bake at 350 degrees for 50-60 minutes. (you can substitute any other kind of fruit desired).
½ stick of butter
1 ½ cup sugar
3 Tbsp. cocoa
2 eggs, beaten
1 small can evaporated milk
1 tsp. vanilla
Pinch of salt
Mix sugar and cocoa then add the melted butter. Mix eggs milk and vanilla and add to the butter/sugar/cocoa mixture. Pour into a 9 inch pie shell and bake at 400 degrees for 10 minutes. Then reduce heat to 350 degrees and cook another 25 minutes.
3 stick butter, softened
2 ¼ cup sugar
½ cup cocoa
3 Tbsp. oil
3 tsp. vanilla
6 eggs
2 pie crusts, baked and cooled
Cool Whip
Chocolate shavings for garnish
Beat all ingredients together until fluffy, about 5 to 7 minutes. Pour into baked pie shells. Refrigerate. Add Cool Whip and chocolate shavings. (can be frozen).
1 lb sausage; cooked
2 cups frozen hash brown potatoes, thawed
1 cup grated cheddar cheese
3T flour
MIX
Add 8 eggs,
beat in 1/2 cup milk
1/2 cup ranch dressing
Makes 24 regular muffins Spray muffin tins with Pam Cook at 325 degrees for 20 minutes (If baked in a rectangular dish, cook at least 30 minutes, perhaps longer!) Enjoy! (This is like a breakfast casserole- I like it best as the individual muffins!)
½ stick butter, melted
2 cups cooked, mashed, sweet potatoes
½ cup milk
2 eggs, beaten
1 tsp. vanilla
1 cup sugar
½ cup coconut
½ cup raisins
Topping:
1 eight oz. can crushed pineapple, drained.
¼ cup self rising flour
½ cup sugar
1 egg
1 stick butter, melted
Combine all ingredients except for topping and put into greased 9×9 inch pan. In separate bowl combine ingredients for topping. Add on top of sweet potato mixture. Bake at 350 degrees for about 30 minutes.
Cabbage, chopped
Carrots, chopped
Salt and pepper
1 Tbsp. sugar
1 Tbsp. clear vinegar
1 Tbsp. oil
Mayonnaise
Chop up cabbage, carrots, and tomato. Heat oil and vinegar in microwave then add sugar to dissolve. Add liquid to cabbage, carrots, and tomato. Add as much mayonnaise as desired. Stir. Keep refrigerated. Do not add salt and pepper until ready to serve.
4 large russet potatoes
2 Tbsp. Butter or margarine
1 small Onion
1 (10 oz). package Frozen chopped broccoli, thawed and drained
½ cup Ranch salad dressing
1 cup Diced, cooked chicken, fish, or beef
1 Tbsp. Vegetable oil
2 tsps. Dried parsley (optional)
1 cup Shredded cheddar cheese
Salt & pepper
Rub oil on outside of potatoes. Preheat oven to 425 degrees. Microwave pierced potatoes on high for 12 minutes; then bake for 15 minutes. Cool for 5 minutes. Then, slice off potato tops. Scoop out pulp, keeping skins intact in a bowl/ shell shape. Mash pulp in medium bowl; chop onion, meat, and broccoli into small bits. Heat butter in skillet over medium heat and sauté onion until tender. Add onion, broccoli, cheese, meat and salad dressing to pulp mixture and mix well. Spoon pulp mixture into shells, dividing evenly and place on a baking sheet. Bake until heated through, about 15 minutes. Sprinkle with parsley, and salt and pepper to taste. Serves 4. (Really good with a green salad).
4 Tbsp. butter
3 Tbsp. flour
¼ tsp. salt
1 1/3 cup milk
2 slices American cheese
2 cans peas or asparagus
2-4 hard boiled eggs, chopped
Pimentos
French onion rings for topping
Boil eggs. Drain peas. Melt butter in a sauce pan then add flour and salt. Stir. Add milk. Whisk on medium heat until it bubbles and thickens. Add cheese and stir to melt. Add chopped egg and pimentos. Bake until bubbly. Top with French’s canned onion ring for last 5 minutes of baking. Bake at 350 degrees for about 20 minutes.
2 cups Cooked, diced chicken breast
2 cans White, sweet corn
2 cans Great Northern white beans
1 ca Diced yellow onion
1 can Diced green chiles
2 cans Chicken broth
To taste, Salt, pepper, thyme
As desired, Sliced or shredded mozzarella cheese
Directions:
Put all ingredients (besides cheese) in a crock pot. If desired, add more water if you want a thinner consistency. Cook on medium heat for at least two hours-good all day. Top warm soup with cheese, and let it melt. (Really good in a sourdough or french bread bowl.) Serves about 6-8.
2 medium onions
2 bell peppers
2 carrots
2 stalks celery
1 quart chicken broth
¼ cup butter
¾ cup flour
1 quart milk
¼ cup pimento
1 Tbsp. parsley flakes
1 lb. cooked chicken, diced
3 cups hot cooked rice
Chop onions, peppers, carrots, and celery. In a soup pot cook vegetables in chicken broth until tender. Add the butter. In a small bowl, mix the flour with a small amount of water to make a paste. Gradually mix the flour mixture to broth mixture, stirring constantly. Simmer until thickened. Stir in the milk, pimento, parsley, and chicken. Heat but do not boil. Serve over rice.
3 ½ ounce package of vanilla or French vanilla flavored instant pudding
1 cup of sour cream
1 cup of sweet milk
1 tsp. Grated orange peel
2 cups of whipping cream
½ of a tube angel food cake, cut into bite-size pieces
1 quart of fresh strawberries, sliced
In a large mixing bowl combine dry pudding mix, sour cream, milk and orange peel. Mix on low speed, scraping the bowl often, until thick. Fold in whipping cream. In a 3 quart serving bowl, layer half of the cake pieces, half of the strawberries, and half of the pudding mixture. Repeat the layers. Cover and refrigerate for at least 2 hours. Note: It is not necessary to whip the cream before folding it into the pudding mixture. Makes 10-12 servings.
8 cups Bite size pieces spinach
¾ pint Strawberries, sliced
¼ cup Pine nuts, or desired nut
red onions
Dressing
1 portion Briannas Home Style Blush Wine Vinaigrette Dressing
1 portion Briannas Home Style Rich Poppy Seed Dressing
For dressing, mix 1 portion of vinaigrette dressing to 1 portion of poppy seed dressing. Example; one cup to one cup. For salad, prepare salad ingredients, except nuts. Toss dressing with salad. Sprinkle with nuts. Makes 8 servings. Other brands of salad dressing are fine.
2 cups crushed pretzels
1 cup melted oleo
¼ cup sugar
1 (8oz) package cream cheese, softened
½ cup sugar
1 cup Cool Whip
1 (6oz) package Strawberry Jello
2 cups boiling water
2 (10oz. packages) frozen strawberries, thawed and drained
Mix pretzels, oleo, and ¼ cup sugar in a bowl. Spread in a 9×13 pan and bake at 400 degrees for 8 minutes. Cool. Beat cream cheese and ½ cup sugar in mixer until light. Blend in cool whip. Spread over baked layer. Dissolve gelatin in boiling water. Chill until partially set. Stir in strawberries. Spread over cream cheese layer. Chill until set.
6 oz. package Mexican cornbread mix, baked.
16 oz. ranch dressing
1 small head Romaine lettuce shredded
2 large tomato’s, chopped
15 oz. can black beans, rinsed
15 oz. Mexi-corn, drained
8 oz. package Mexican cheese blend
6 slices of bacon, cooked and crumbled
5 green onions chopped
Layer in a large bowl, half each of crumbled cornbread, lettuce, then next six ingredients. Cover with half of Ranch dressing, then repeat layers with other half of ingredients ending with dressing. Chill.
1 20 ounce can crushed pineapple, with juice
1 12 ounce can frozen orange juice, thawed
1- 1 ½ cups of crushed strawberries
5-6 ripe bananas
2 cups of water
¾ – 1 cup sugar
In a large bowl, mash bananas. Add the remaining ingredients and stir well. Pour into a 3 quart plastic container and freeze 5 hours or overnight. Let stand 15 minutes before serving. Note: This is delicious when served as is for a cool, summer dessert. However, it can also be used as the base for a fruit punch, when thawed to a slush and mixed with chilled ginger ale.
14 ounce can of Eagle Brand milk
¼ cup of lemon juice
16 ounce can of whole berry cranberry sauce
20 ounce can of crushed pineapple, well drained
½ cup of chopped pecans
12 ounce carton of Cool Whip, thawed
Mix all ingredients with an electric mixer, until well blended. Pour into a 9X13 inch Pyrex dish and freeze. Serve while still frozen by cutting into squares.For a summer treat, it could be poured into 2 graham cracker crumb pie crusts before freezing, to use as a dessert, rather than a salad.
1 ½ lbs. ground beef
3 Tbsp. oil
1 cup chopped celery
1 cup chopped onion
1/3 cup chopped green pepper
1 tsp. salt
1 Tbsp. chili powder
¼ tsp. Oregano
¼ tsp. cumin
¼ tsp. garlic powder
½ tsp. black pepper
4 cups tomato juice
½ cup Ketchup of 8 oz. tomato sauce
1 cup hot water
Put oil in large skilled and cook ground beef. Drain. Ad chopped vegetables, tomato juice, ketchup, and water and seasonings. Cook until thick. Serve over spaghetti noodles.
1 lb. ground beef
2 cloves garlic, minced
1 six oz. can tomato paste
1 can tomatoes (2 ½ cups)
1 tsp. salt
¾ tsp. pepper
½ tsp. oregano
1 eight oz. package lasagna noodles
1 ½ cup Swiss cheese
1 eight oz package cottage cheese
Brown round beef and garlic. Add tomatoes, tomato paste, pepper, and oregano. Cover and simmer about 20 minutes. Cook noodles. Heat oven to 350 degrees. Alternate layers of meat sauce, noodles, and cheese in baking dish, beginning and ending with meat sauce. Bake for 30 minutes. Sprinkle with parmesan cheese.
1 lb ground beef
Onion
3 beef bullion cubes
½ tsp. salt
1 cup hot water
2 Tbsp. Ketchup
1 tsp. mustard
2 Tbsp flour
½ cup cold water
½ cup sour cream
Cooked noodles
Brown and drain ground beef. Add salt, bullion cubes, water, Ketchup, and mustard. Simmer a few minutes. Raise heat and stir in flour mixture (flour and ½ cup cold water) until thickens. Remove from heat. Stir in sour cream, then noodles. Serve.
1 lb. ground beef
½ cup Onion, chopped
½ cup Green bell pepper, chopped
4 Tbsp. Flour
1 tsp. salt
1 tsp. Italian seasoning
¼ tsp pepper
8 oz. macaroni, cooked
4 oz. Cheddar cheese, shredded
28 oz. can chopped tomatoes
Brown onions, peppers, and ground beef in a little oil. Drain. Add tomatoes and spices. Cook until juice thickens. Cook elbow macaroni. Drain. Add to sauce. Pour into a casserole dish. Sprinkle cheese on top. Bake at 375 degrees until cheese is melted and pasta is heated through.
For the Dressing:
1 recipe Cornbread (see below)
6 or 8 large Biscuits (or 1 can of Pillsbury Grands)
1 can Cream of Chicken Soup
2 to 3 cans Chicken Broth (cans are about 14oz., so about 5 1/2 cups)=
2-4 stalks of Celery, chopped
1 medium Onion, chopped
2 Eggs
1 tsp. Salt
1 tsp. Pepper
1 tsp. Poultry Seasoning
3 tsp. Rubbed Sage (not ground Sage)
Cook onions and celery in sauce pan with 2 of the cans of chicken broth.
In a separate bowl, whisk the cream of chicken soup, one can chicken broth, and 2 eggs.
Crumble cornbread and biscuits in large mixing bowl. Pour the broth with celery and onions and the egg/soup/broth mixture on top of the cornbread and biscuits. Add the salt, pepper, poultry seasoning, and sage. Toss lightly. Put in large baking dish and bake at 375 degrees until brown.
For the cornbread:
2 and 1/2 cups self-rising cornmeal
1 egg
2 and 1/4 cups buttermilk
Mix and bake at 400 in a hot greased pan
30 oz. frozen shredded hash browns
1 ½ cups shredded cheddar cheese
1 large onion chopped
1 tsp. garlic
1 ½ cups milk
1 can cream of chicken soup
½ cup beef broth
2 Tbsp. melted butter
1 ½ tsp. salt
½ tsp. pepper
Combine first four ingredients. In a separate bowl combine milk and rest of ingredients, Pour over hash brown mixture. Bake at 350 degrees for 45-55 minutes.
1 lb ground beef
1 package taco seasoning
1 can refried beans
1 can mexi-corn, drained
1 can Rotel, drained
Grated cheddar cheese
1 box Jiffy Cornbread, prepared as on box, but not cooked
Cook ground beef and taco seasoning per instructions on seasoning packet. Place beef in bottom of baking dish. Heat refried beans in the microwave and spread over meat. Cover with corn and Rotel. Then sprinkle cheese on top and cover entirely with prepared cornbread mixture. Bake at 400 degrees for 20 minutes, or until cornbread on top is done.
1 lb. chicken, uncooked, chopped
3 tablespoons taco seasonings
1 to 2 Tbsp. vegetable oil
1 jar (11 oz.) chunky salsa
½ cup peach preserves
Hot cooked rice
Cut chicken into cubes. Mix chicken and taco seasonings. In a skillet brown chicken in oil. Combine salsa and preserves; stir into skillet. Bring to a boil, reduce heat, cover, and simmer for 2-3 minutes. Serve over rice.
2 Tbsp. margarine
3 Tbsp. chopped onion
10 oz. package spinach, cooked and drained
4 oz. Swiss cheese
¼ cup parmesan cheese
1 Tbsp. flour
1 ½ cup milk
3 beaten eggs
1 tsp. salt
½ tsp Worsterchire sauce
½ tsp. pepper
¼ tsp basil
Dash of nutmeg
Combine first six ingredients and place inside a cooked deep dish pie shell. Combine remaining ingredients and pour into shell. Bake at 375 degrees for 30-45 minutes.
4 double thick bone-in loin end pork chops
1 cup salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
2 cups cider vinegar, heated
1 pound ice cubes
1 1/2 cups cornbread, crumbled
2 tablespoons golden raisins
1/4 cup walnuts, roughly chopped
1/4 cup dried cherries, halved
1/4 cup buttermilk
1/2 teaspoon ground pepper
2 teaspoons fresh sage, thinly sliced
1/2 teaspoon kosher salt
In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours. Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.
6 Tbs. salt butter
¼ c/ flour
1 c. chopped onion
½ c. chopped green pepper
½ c. chopped celery
1 Tbs. finely minced garlic
1 ½ c. shrimp
1 tsp. salt
¼ tsp. freshly ground black pepper
¼ tsp. cayenne
1 tsp. fresh lemon juice
1/3 c. thinly sliced green shallot (scallion tops)
1 Tbs. finely minced fresh parsley
2 c. cold water
2 c. hot water
Boiled rice
In a heavy 5 to 6 quart pot or kettle, melt the butter over low heat. Gradually add the flour, stirring constantly. Cook over low heat until a medium brown roux is formed (about 15 to 20 minutes). Quickly add the onion, green pepper, celery, and garlic and continue to cook, stirring frequently, until the vegetables are glazed and tender. Add the shrimp, salt, black pepper, cayenne, lemon juice, shallot tops, and parsley and mix well. Add the 1 cup cold water and bring to a boil, then lower the heat and simmer for 12 minutes, or until the shrimp are just tender, stirring frequently. Shortly before serving, heat the etouffee slowly over a low flame and gradually add 1 to 2 cups hot water to provide some gravy. Serve over boiled rice. Serves 4.
1 lb boneless, skinless, cooked salmon (canned is ok)
1 ½ cups mashed potatoes
½ cup frozen peas
Zest of one lemon
1 Tbsp. Dijon mustard
1 Tbsp. hot sauce (optional)
½ tsp. salt
¼ tsp. black pepper
3 Tbsp. chopped parsley
1 cup bread crumbs
Olive oil cooking spray
Flake the salmon into a large bowl. Add potatoes, peas, lemon zest, mustard, hot sauce, parsley, salt, and pepper. Mix well. Form into paddies. Spread the breadcrumbs on a plate. Set each paddy into crumbs to coat each side. Cook in a skillet sprayed with cooking spray over medium heat. Cook until lightly browned.
4 Boneless, skinless chicken breasts
1 Onion
1 Green pepper
1 (12oz) package bowtie pasta
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 lb. Velveeta Cheese
1 can Rotel.
Boil chicken and shred, then sauté onion and green pepper in butter. Meanwhile, cook the bowtie pasta, drain, and set aside. Mix together cream of mushroom soup and cream of chicken soup and Rotel. Mix all ingredients together and cut Velveeta into chunks. Put into a 9×13 baking dish at 400 degrees. Stir often to melt cheese and mix thoroughly. Bake until heated through.
1 egg
1 cup seasoned bread crumbs
1 small onion, diced
1/2 tsp salt
1 tsp pepper
1 1/2 lb ground beef
4 oz pepperjack cheese, divided
In a large bowl, combine all but meat and cheese. Crumble beef over mixture and mix well. Press 1/2 of the beef mixture into bottom and halfway up sides of greased 8x4x2. Sprinkle 3/4 cup of cheese over meat to within 1/2 inch of sides. Pat remaining beef mixture over cheese. Bake, uncovered, at 350 degrees for 50-55 min. Sprinkle with remaining cheese. Bake 5 min. longer or till cheese is melted. Let stand for 10 min. Drain off any grease from pan.
Cooked and chopped chicken (3-4 breasts)
1 can cream of mushroom soup
½ to ¾ stick margarine, melted
8 oz. sour cream
1 ½ tubes Ritz crackers
Melt butter in a saucepan. Add soup and sour cream. Stir until smooth. Add chicken and crackers. Toss lightly to mix. Top with more crackers. Bake at 350 degrees for 30 minutes.
9 Flour tortillas
4-6 Boneless, skinless chicken breasts (cooked and shredded)
1 lg. can Refried beans
1 lg. can Enchilada sauce
1 box Rice-a-roni Spanish rice
1 cup thinly sliced black olives
2 cups shredded cheese (Mexican blend)
1 (10 oz.) can tomato sauce
While chicken breasts are cooking, make Spanish rice according to instructions on box. In a bowl, mix shredded chicken, rice, beans, olives, and enchilada and tomato sauces. Next, in a 13-x-9” dish, layer 3 flour tortillas on bottom (they will overlap). Spread 1/3 of mixture on top, then top with layer of cheese. Repeat above, 2 more times. Bake at 350 degrees for 30-40 minutes. (Really good with tropical fruit salad—pineapple, mandarin oranges, grapes, and strawberries.) Serves 6-8.
2 Tbs. salt butter
4 c. chopped onion
2/3 c. chopped green pepper
½ c. chopped shallots (scallions)
1 Tbs. finely minced garlic
2 Tbs. finely minced fresh parsley
1 c. finely chopped lean baked ham
1 lb. lean pork cut into ½ inch cubes
6 Creole (Polish, French garlic) smoked sausages, sliced ½ inch thick
1 Tbs. salt
½ tsp. freshly ground black pepper
1/8 tsp. cayenne
½ tsp chili powder
2 whole bay leaves, crushed
½ tsp. dried thyme
¼ tsp. cloves (I leave this out. It’s too overpowering).
3 cups beef broth
1 1.2 c. long grain white rice
¼ to ½ cup water if necessary
In a heavy 7 to 8-quart pot or kettle, melt the butter over low heat. Add the vegetables, parsley, ham, and pork and brown over low heat, stirring constantly, for 15 minutes.
Add the sausage and seasonings, mix thoroughly, and continue cooking over low heat, stirring frequently for 20 minutes.
Add the rice and raise the heat to medium. Cook for 5 minutes or until the rice is lightly browned, stirring and scraping the sides and bottom of the pot. Add the beef stock and mix gently.
Raise the heat to high and bring to a boil, and cook uncovered for 5 minutes, then cover the pot , lower the heat to low, and cook for 50 minutes, removing to cover to stir every 5 minutes or so.
If you notice the jambalaya getting too dry, add ¼ to ½ cup water after about 25 to 30 minutes. Uncover the pot during the last 10 minutes of cooking and raise the heat to medium to allow the rice to dry out.
(This recipe is exactly like my mom has written down. I cook it for way less than 50 minutes. Just keep an eye on the rice and stop cooking when done. For me it was closer to 30 min).