Mix flour and the water; knead and form into a ball.Set aside covered with a wet towel or plastic wrap in a warm place for 30 minuteBring a large steamer of water to the boil.Cut dough into 12 - 18 ...
Place corn in a bowl; slightly crush with a potato masher.Stir in chicken, egg, milk, melted butter, salt and pepper.Combine flour and baking powder; stir into the corn mixture, just until combined. ...
Preheat oven 450 degrees.Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minut ...
Bring the stock to a boil with the green onion and pepper.Add the rice; turn down to a simmer and cover; cook for 20 minutes.NOTE: If you want drier rice, remove the cover at 20 minutes and heat jus ...
In large pot with lid, heat oil over medium heat.Saute onion and chiles for 5 minutes, stirring occasionally.Add 4 cups broth and all of barley.Bring to a boil.Reduce heat, cover and simmer for 30 m ...
Place the rice in a large skillet and toast over a high flame for 1 minute.Add the 6 cups chicken stock and cardamom and bring to rolling boil.Lower heat to simmer cover and cook for 30 to 45 minute ...
1. Preheat oven to 350deg.2. Melt butter in 1.5QT round CorningWare or Pyrex dish.3. Add rest of ingredients. Stir briefly.4. Cover and cook for 1hr.5. Stir before serving. Enjoy! ...
Wrap each ear of corn with Reynolds wrap and grill for 20 minutes, turning every 5 minutes. Unwrap and cut kernels off the corn. In a large bowl combine corn, black beans, tomatoes, onion, red peppe ...
Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.Press dough through spaetzle maker, or a large holed si ...
Boil carrots for 10 minutes or until tender then drain and place in a buttered casserole dish.Saute onions in butter until transparent.Stir flour into onions.Then gradually stir in chicken broth,sal ...