Place the barley in a pan, cover with cold water, and bring to a boil. Cook for 25-30 minutes until tender; then drain.In a large pot, combine all vegetables with the stock and bring to a boil, then ...
Combine cracker crumbs and butter, and reserve 1/2 cup for topping.In bowl, combine broccoli, both cans of corns and remaining crumbs.Transfer to a greased 2 quart baking dish.Top with remaining cru ...
Spray a 13x9 baking dish or pan.Peel and slice apples into 16 pieces.Roll each apple slice in 1 section of crescent roll.Place rolled slices in pan in two rows, put extras along side.Melt butter, ad ...
Heat oil in dutch oven.add green onionbs and saute briefly.Stir in meat and 3 cups broth. Simmer about 1 hour, stirring occasionally until meat is tender.Add remaining broth, chili, corn and salt. S ...
Cook the pasta until \"al dente,\" drain and set aside.In the same pot you cooked the pasta, stir in the butter and let it melt. When butter has melted, add sour cream, milk chicken bouillon, salt & ...
Wash the rice once then drain.Heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown.Add 6 cups water to the rice and cook over medium he ...
Combine all rice ingredients in a pot, bring to boil, reduce heat, simmer, covered 40 to 45 minutes or until all liquid is absorbed.Set aside.In a large non stick frypan, heat olive oil; add mushroo ...
Cut 6 tablespoons of the butter into 1/2 -inch dice and chill.In a medium saucepan, melt 2 tablespoons of the remaining butter. Add the onion, shiitake stems, tomato, sliced garlic, peppercorns and ...
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 ...