Set oven to 350 degrees.Butter 1 2-qt casserole dish.In a medium saucepan, melt butter.Mix in flour to make a roux.Add mustard and cream, whisking until thickened; add Swiss cheese, 2 TBSP Parmesan ...
In a small saucepan combine the beef stock, garlic and vegetables. scallion, bay leaf, pepper and barley.Simmer until barley is tender, about 15 minutes. ...
Boil the 2 cups of water, add the oil and pour in the couscous. turn off the store set aside and keep covered for 5 minutes.After 5 minutes add the garlic and sriracha sauce. Add the parmegiano regi ...
I used my vita mix to grind all the spices together.Or.Place all the spices into a grinder or food processor till powdery. ...
Adjust oven rack to middle position and heat oven to 450 degrees.Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.Pulse corn, sour cream, eggs, and hot sauce in food ...
Peel the onion and stud with the cloves. Combine the onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the potato is tender.Remov ...
Rinse rice well under running water; drain.Cook the onion and garlic in the margarine until tender; stir in drained rice and brown lightly.Stir in remaining ingredients, reserving the cilantro.Heat ...
Preeheat oven to 200\u00b0C or 180\u00b0C fan-forced. Line two 12-hole (1 tablespoon/20ml) mini muffin tins with paper cases. Combine polenta and milk in a bowl. Set aside for 15 minutes.Meanwhile, ...
Steam rice according to your steamer's direction.Place all other ingredients in a large bowl.Put hot rice directly on top and let sit for 2-3 minutes stir well and serve immediately.Does not include ...
Mix warm water with salt. Place couscous into an oven-safe dish. Gradually add salted water, stirring vigorously so that it is absorbed evenly. Leave to swell for about 10 minutes, then mix in oil a ...