In a saucepan over high heat, bring the stock to a boil.Add barley; reduce heat to medium low.Simmer, covered, 40 minutes or until barley is tender and liquid is absorbed.Transfer to a serving bowl; ...
Heat oil in heavy saucepan over medium heat.Add onion, stewing beef and mushrooms.Cook until meat is well browned.Add beef broth, red wine, barley, carrots and celery, thyme and salt and bring to bo ...
Heat the Water to a simmer in a medium saucepan; gradually pour the Cornmeal into the Water while stirring constantly; Cook over low heat, stirring frequently with a wooden spoon, until the polenta ...
In a non-stick saute pan over medium-high heat coated lightly with extra virgin olive oik andd onion and eggplant and season with salt and pepper, cook until soft, about 3 minutes.Add bell pepper an ...
Dice or shred meat and vegetables.Heat oil in wok; stir-fry green onions.Add fresh vegetables and stir-fry to soften.Add canned vegetables and meat; stir-fry to heat and blend flavors.Remove from wo ...
Heat oil in a large saucepan over medium-high heat; add garlic and white parts of scallion and cook until fragrant, about 2 minutes. Add salt, chicken, ginger, and 10 cups water and bring to a boil. ...
Preheat oven to 350 degrees F, & line 8\" square baking dish with foil, with ends of foil extending over sides of pan [to be used as handles to lift out baked & cooled pastry].FOR THE CRUST: In medi ...
Mix the jello powder with sour cream.Gently fold in Cool Whip.Carefully stir in oranges.Chill 2 or more hours. ...
Saute in oil, onions until brown, about 10 minutes.Add 1/4 c water.Cook for 5 minutes.Stir in tomato sauce, simmer for 20 minutes.Add 1/2 c water.Cook 10 minutes more.Add corn, water, sugar and salt ...
Melt butter then add rice and mushrooms (peas w/ carrots if used) brown for 10 minutes. Add mushroom juice and soup (eggs, chicken or pork if used) and soy sauce, bring to a boil then simmer on low ...