Type what you have

Ingredients

• ✓ farina cereal
• butter
• onion
• green onion
• chicken broth
• zucchini
• red wine vinegar
• dill weed
• salt
• black pepper
• cream cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
2. 2 Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.

By Ricknlia

Ingredients

• ✓ farina cereal
• mashed potato
• all-purpose flour
• egg
• egg yolk
• salt

Instructions

1. 1 Mix potatoes, flour, cereal, eggs, egg yolks, and salt together in a bowl using your hands until the mixture comes together into a workable dough. Roll dough into 4- to 5-inch long logs with the diameter of a quarter.
2. 2 Bring a large pot of water to a boil, add the dough logs, and cook until the dumplings float, about 15 minutes.

By NE mom

Ingredients

• ✓ farina cereal
• buttermilk
• all-purpose flour
• white sugar
• vegetable oil
• egg
• vanilla extract
• baking powder
• baking soda
• salt

Instructions

1. 1 Combine buttermilk, flour, sugar, farina, oil, egg, vanilla, baking powder, baking soda, and salt in a bowl. Beat using an electric mixer on low until just combined.
2. 2 Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until middle is set, about 4 minutes. Flip and cook until golden brown on the other side, 3 to 5 minutes. Repeat with remaining batter.

By chelseylee

Ingredients

• ✓ farina cereal
• cornmeal
• ginger
• turmeric
• egg
• chicken thigh
• canola oil
• potato
• cauliflower
• butter
• all-purpose flour
• milk
• cheddar cheese

Instructions

1. 1 Combine cereal, cornmeal, ginger, and turmeric in a resealable plastic bag. Shake well until evenly mixed.
2. 2 Lightly beat egg in a separate bowl. Dip chicken thighs into the egg, one at time, and coat well. Place each thigh in the bag with the cereal mixture, seal, and shake well to coat.
3. 3 Heat oil in a large frying pan over medium heat. Add chicken thighs; cook until browned, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of the thigh should read 160 degrees F (70 degrees C). Transfer chicken onto a serving plate, reserve oil in the pan, and allow to cool.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Cook potatoes in the reserved oil until lightly browned, 4 to 5 minutes. Reduce heat and cook until softened, about 15 minutes.
6. 6 Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
7. 7 Arrange cauliflower florets along the inside edge of a 2 1/2-quart casserole dish. Cover the bottom with potatoes.
8. 8 Melt butter in a saucepan over medium-low heat. Whisk in flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in milk and cook until thickened to desired consistency, 5 to 10 minutes. Add about 1/2 of the Cheddar cheese and stir until melted.
9. 9 Pour sauce over the casserole, coating the vegetables well. Add chicken thighs and sprinkle remaining Cheddar cheese on top.
10. 10 Bake in the preheated oven until chicken is browned, about 40 minutes. Remove from oven and place on a wire rack to cool.

By Cheerios

Ingredients

• ✓ farina cereal
• tahini
• white sugar
• baking powder
• yogurt
• butter
• almond
• white sugar
• water
• lemon juice
• butter
• orange flower water

Instructions

1. 1 Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
2. 2 Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
5. 5 While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.

By Basma Yacoub