Combine chicken broth, corn and chicken in large saucepan.Bring mixture to a boil over medium heat, stirring occasionally.Blend cornstarch with cold water and add to soup.Continue cooking, uncovered ...
In a saucepan over high heat, bring the stock to a boil.Add barley; reduce heat to medium low.Simmer, covered, 40 minutes or until barley is tender and liquid is absorbed.Transfer to a serving bowl; ...
Heat oil in heavy saucepan over medium heat.Add onion, stewing beef and mushrooms.Cook until meat is well browned.Add beef broth, red wine, barley, carrots and celery, thyme and salt and bring to bo ...
Heat the Water to a simmer in a medium saucepan; gradually pour the Cornmeal into the Water while stirring constantly; Cook over low heat, stirring frequently with a wooden spoon, until the polenta ...
In a non-stick saute pan over medium-high heat coated lightly with extra virgin olive oik andd onion and eggplant and season with salt and pepper, cook until soft, about 3 minutes.Add bell pepper an ...
Dice or shred meat and vegetables.Heat oil in wok; stir-fry green onions.Add fresh vegetables and stir-fry to soften.Add canned vegetables and meat; stir-fry to heat and blend flavors.Remove from wo ...
Heat oil in a large saucepan over medium-high heat; add garlic and white parts of scallion and cook until fragrant, about 2 minutes. Add salt, chicken, ginger, and 10 cups water and bring to a boil. ...
Preheat oven to 350 degrees F, & line 8\" square baking dish with foil, with ends of foil extending over sides of pan [to be used as handles to lift out baked & cooled pastry].FOR THE CRUST: In medi ...
Heat the oil in a heavy saucepan (that has a lid).Add the onion and garlic and cook until just soft.Add in the rice and cook for 3 minutes, stirring frequently.Add the broth, saffron, and parsley.Co ...
Combine ingredients in a bowl and transfer to an airtight container.To prepare: Place 2 cups of filtered water and 1 cup of the rice/grain mix in a saucepan. (Note: stock or broth can replace the wa ...