Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek.Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces.Rinse under cold water; drain well ...
Heat oil to approx 350.Coat zucchini slices with flour.Dip in egg.Coat both sides with bread crumbs and carefully place in oil.Repeat with all zucchini slices -- do not crowd the pan.Drain on paper ...
Heat oil in 12\" skiller over medium high heat until simmering. Add mushrooms and ccok til light golden brow, stirring frequently until softened, about 3-5 minutes. Add garlic and cook, stirring fre ...
Heat 2 teaspoons oil in a large frying pan over medium-high heat.Cook haloumi, in batches, for 2 minutes each side or until golden. Transfer the haloumi to a plate.Heat remaining oil in pan. Add chi ...
Gently fry onion, cumin seeds, cinnamon stick, garlic, & mushrooms in oil.Add remaining ingredients, except for salt and fresh coriander.Simmer for about an hour.Add salt and pepper.Remove cinnamon ...
Saute mushrooms in a couple of tablespoons of butter with a little salt& pepper til cooked thru on very low heat.In a separate saucepan melt down the boursin cake with a cup or so of the cream depen ...
Saute mushrooms in a little butter about 5 minutes.Break cauliflower into small flowerettes and steam for about 5 minutes.Cut artichoke hearts into quarters.Combine all ingredients in big bowl, incl ...
Preheat oven to 350\u00b0FOil 13x9x2-inch roasting pan.Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.Add onions and sugar; saute until onions are deep golden brown, about 15 ...
First, prepare the polenta. Preheat the oven to 425 degrees F. In a lidded baking dish, whisk together 3 cups water, the cornmeal,1 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover, and bake for 30 ...
Preheat oven to 350 degrees F.Saute the onion until translucent, add garlic and cook 1 minute more.Add corn, salt and pepper, and saute about 2 minutes.Place in a bowl and cool.Stir in the Mexican M ...