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I have a large amount of 10-minute cream of wheat (and wheatena) that I no longer want to eat as breakfast cereal. Any suggestions on other ways to use it? (Quick bread maybe?)
Several months back, someone posted a request for a recipe that would match the cream of wheat served at The Neighborhood, a small Portuguese breakfast/lunch joint in Cambridge/Somerville, Mass. A...
Yeah: What is it? I thought they were both essentially coarsely ground wheat.
Can I replace semolina instead using farina in a crepe ( Baghrir) recipe?Thanks
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