Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium ...
Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.Combine vegetable stock, soy sauce, ginger, ...
Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.Meanwhile, in a large pot, cook onion, celery, and carrots in bu ...
Heat a deep pot with a tight-fitting lid over medium-high heat. Add oil to the hot pot. Add onion to the hot oil and cook until softened, about 5 minutes. Add curry, ginger, and cayenne. Cook until ...
Preheat oven to 350 degrees F (175 degrees C).Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts a ...
Heat oil in a large pot over medium heat. Add garlic and onions and saute 2 minutes.Add carrots, celery, bay leaves, thyme, chicken and broth. Bring to a boil. Add noodles. Reduce heat to medium and ...
Heat olive oil in a heavy skillet over medium heat. Cook shallot in hot oil until softened; add apples and saute until hot, about 1 minute. Transfer apple mixture to a stockpot.Pour chicken broth an ...
Season flour with salt and freshly ground black pepper in a container with a lid. Dredge chicken pieces in the flour to coat.Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Coo ...
Place pinto beans and garbanzo beans in a medium sized stock pot with water. Cook for 5 minutes over medium-high heat and then add chicken bouillon granules. Mix well and add hot pepper sauce.Once h ...
Heat oil in a skillet over medium-high heat. Cook and stir chicken in hot oil until no longer pink in the center and juices run clear, 5 to 10 minutes. Remove from heat and shred chicken.Combine ric ...