Salmon Rice Porcupines Recipes

Steps:

• Mix together salmon and liquid, uncooked rice, grated carrot, egg, onion, salt and pepper, chives and curry powder if you want.
• Form into 6 balls.
• Place in a greased baking dish.
• Mix cream of mushroom soup and water together; cover the balls.
• Cover with foil paper.
• Bake for 1 hour at 375 degrees Fahrenheit.
• Recipe says serves 6 but I'm guessing serves 3.

Steps:

• In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
• Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
• In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
• Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.

Steps:

• Mix first six ingredients by hand until completely blended.
• Separate and roll mixture into 2" balls.
• Place on bottom of cold pressure cooker.
• Add condensed soup and water (no need to stir).
• Lock on lid and bring contents to High pressure over high heat.
• Once pressure has been reached, allow to cook for 8 minutes.
• As soon as the cooking time is done remove cooker from heat and using the manufacturer's recommended instructions, rapidly remove pressure and open cooker.
• Serve while hot.

Steps:

• Preheat oven to 350.
• Mix meat, rice, water, onion, salts, garlic and pepper.
• Shape mixture by rounded tablespoonfuls into balls.
• Place meatballs in ungreased 8" square baking dish.
• Stir together remaining ingredients; pour over meatballs.
• Cover with foil.
• Bake 45 minutes.
• Uncover.
• Bake 15 minutes longer.

Steps:

• Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
• Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.