Combine cream cheese, half and half, and butter in heavy saucepan.Stir over low heat until creamy and butter has melted.Blend in frosting mix and stir until blended well.Add peppermint extract and f ...
Heat oil in a large saucepan over medium heat. Add mushrooms and cook until soft. Add cheese & cook 3 minutes. Stir in cream, lemon juice, salt and pepper. Stir in rice and heat until hot, about 5 m ...
Reserve 1/2 the quantity of kernels (about 1 and 1/2 cups), and puree the rest in a blender with some of the stock/broth.Strain through a sieve and add this strained liquid to the rest of the stock ...
For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornm ...
Take a deep pan or kadai; heat ghee. When hot add suji; stir it and lower the flame medium to low.In a separate pan take water, sugar, food colouring and raisins together. Bring to a boil on medium ...
Squeeze lemon juice over parsnips, ensuring all pieces are covered.Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water.Cook on low heat for 15 minutes ...
Saute the onion in butter in a soup pot until brown and soft.Add the paprika, garlic and ginger and cook briefly.Add the tomato and tofu, cut into small cubes; and the water.Add the canned and froze ...
Melt butter in a small dutch oven, or medium sized sauce pan, over medium heat.Add rice, stirring constantly until rice is lightly browned.Add salt, raisins, red pepper flakes, grated ginger-root, c ...
In a 2 quart saucepan over medium heat, bring all the above ingredients to a boil.Cook, stirring occasionally, until the mixture is thickened, about 20 minutes. ...
In a bowl or plastic bag, marinate chicken in the hot sauce for 20 minutes.Saute chicken until cooked through. Stir in 2 T blue cheese.Cook barley in 2 cups water (we used homemade chicken broth ins ...