Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down on baking sheet.Bake squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Flip to fac ...
Stir whipping cream, cream cheese, butter, sugar, salt, and pepper together in a slow cooker set to High; cook, stirring regularly, until the cheese and butter are melted, about 10 minutes.Stir corn ...
Heat oil in a medium saucepan over medium heat. Add onion and celery and cook 2 minutes. Add poultry seasoning, cranberries and broth.Bring to a boil and stir in Multi-Grain Medley. Cover, reduce he ...
For the Spice Blend, mix all ingredients in small bowl. Set aside.For the Chermoula, place cilantro, garlic and lemon juice in blender container; cover. Blend until almost smooth. Gradually add oil ...
Place ear of corn in a microwave oven and cook on high for 2 minutes; flip corn over and cook on high until kernels are hot and steaming, another 2 minutes.Place corn ear on a cutting board, using a ...
Heat the oil in a large pot over medium heat. Cook and stir the onion and bell pepper in the hot oil until slightly softened, 2 to 3 minutes. Add the leek, carrots, potatoes, pumpkin, zucchinis, and ...
Heat canola oil in a heavy pot or Dutch oven over medium-high heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes.Stir in water, green bell pepper, carrot, potato, c ...
Combine mochiko and sugar in a large microwave-safe bowl. Stir in milk, water, and vanilla extract until smooth.Cook in the microwave at 1-minute intervals, stirring after interval, until mochiko mi ...
Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly, about 7 minutes. Remove from heat and set asid ...
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mi ...