Steam the wild rice or boil it covered by 2 inches of water; it is ready when tender but pleasantly chewy, with many burst kernels, after about 45 minutes; drain rice.Combine the oats with the dried ...
Make the crust: using a mixer fitted with a paddle attachment, mix the flour, salt, sugar, and lemon zest in a big bowl on low speed for about 30 seconds.Cut the chilled butter into 1/2 inch pieces; ...
BAKING PANS: One large loaf pan (9 x 5), greased or Teflon, or two small (7 1/2 x 3 1/2 inch) pans. Metal or glass. If the latter, reduce oven heat 25 degrees.In a small mixing bowl pour water and a ...
Combine egg whites, cream of tartar and vanilla.beat until stiff peaks form, slowly add 1 cup of sugar, beating until meringue stands in stiff, glossy peaks.Spread over bottom and sides of a well gr ...
Mix all the ingredients and adjust for seasoning.Best made 2 to 24 hours in advance and refrigerated to meld flavors.Serve with barbecued beef, pork or chicken.Makes 8 servings. ...
Preheat oven to 350.Mix dry ingredients in a medium mixing bowl. Mix wet ingredients in a small bowl.Add to dry ingredients and stir until just mixed. Batter will be lumpy.Pour into a greased 8 or 9 ...
Heat oil over medium heat in large pot. Saute onion, garlic and bell pepper until softened. Add rice, chili powder, cumin and Chipotle Chile powder and stir for about 1 minute until rice looks opaqu ...
Mix the buttermilk and the sourdough starter and let it sit on the counter until it has come to room temperature.Preheat oven to 425.Combine the flour, salt, baking soda and baking powder. Mix well. ...
Marinate Roast in buttermilk marinade as follows:Buttermilk enough to COVER whole roast.Add to buttermilk:12 whole pepper corns.2 bay leaves, crushed and broken.2 large onions, sliced.Place roast an ...
In a large bowl, beat the butter, brown sugar, orange extract and orange rind until fluffy.Stir in the flour to make a make a soft dough.Turn out onto a floured surface; roll into a 1 1/2-inch diame ...