Clean, wash and soak rice in four cups of water for about half an hour. Peel, wash and chop onions. Wash, halve, de-seed and cut tomato and capsicum into half inch sized cubes.Peel, wash and cut car ...
Lightly oil 15x10x2-inch glass baking dish.Mix first 6 ingredients and 1 cup cheese in medium bowl.Season chicken filling to taste with salt and pepper.Mix salsa and enchilada sauce in large bowl.He ...
Lightly toast coconut in pat of butter. set aside to cool.butter 8 x 8 x 1 1/2 inch cake pan pan.sprinkle the cooled toasted coconut in the bottom of pan and place in the fridge while prepping the K ...
Soak Basmati rice for 15 minutes and cook adding 1 1/2 cups of boiling water and a tsp of oil. Fluff it with a fork and spread it on a plate to cool.The cooked grains should be separate.Finely chop ...
Cook rice according to package directions, omitting salt and fat.While rice cooks, heat 1 T vegetable oil in a large nonstick skillet over medium-high heat.Add tofu; cook 4 minutes or until lightly ...
Combine flour, baking powder, and salt.Add olive oil and stir until well combined.Add in warm water a few tablespoons at a time and until the dough can be gathered into a ball.On a floured surface, ...
Prepare Caramel Corn:Combine brown sugar, butter, syrup and salt in a saucepan.Boil 5 minutes.Remove from heat and add the baking soda and vanilla.Stir well and then pour over popped corn in a large ...
Mix all ingredients together and place in a large roaster, covered.Bake in the oven at 375F for 40 minutes.Remove from oven, let cool and freeze in desired quantities for future use. ...
Mix dry ingredients together.Add wet and mix just until blendedPour into a 12 muffin pan.Bake for 19 minutes at 425 degreesLet sit in the oven for 2 minutes before removing. ...
Preheat oven to 350F.Saute beef, onions, and garlic in a large saucepan over medium heat.Pour off grease.Add barley and bacon; saute 2 to 3 minutes.Stir in tomato juice, salt and pepper and bring to ...