Pour water into a saucepan and bring to a boil. Add barley, reduce heat to a simmer and cover. Cook until tender, 10 to 12 minutes or according to package instructions. Set aside.Melt butter in a a ...
Mix sugar, cornmeal, flour, and salt together in bowl until combined; add eggs.Stir milk and melted butter in a bowl until smooth; stir into the cornmeal mixture until smooth, about 5 minutes.Grease ...
Combine warm water and yeast in a large bowl; allow to dissolve, about 5 minutes.Stir honey, molasses, and cinnamon into the yeast; stir gently.Stir flour, raisins, and salt into the bowl with the y ...
Preheat oven to 350 degrees F (175 degrees C).In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly.In a medium casserole dish, mix the ...
In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently. Mix in the bell pepper, chili powder, groun ...
In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until s ...
In the container of a blender, combine the brandy, creme de cacao, milk and ice cream. Process until smooth. Serve in glasses topped with whipped cream and a dash of cinnamon. ...
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.Combine milk, sugar, cornmeal, eggs, butter, all-purpose flour, and baking powder in a blender; mix until very smooth, ...
Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a ...
Heat olive oil in a large skillet. Saute tomatoes, onions, and ginger in the hot oil until the tomatoes are just beginning to soften, 2 to 3 minutes. Stir collard green pieces into the tomato mixtur ...