Overflow barley in the sieve. Let the water to boil in a saucepan. Fill the barley. Continue boiling again. Cover, and change the heat to low. Cook for about an hour till the water is fully absorbed ...
Butter a 13 x 9-inch glass baking pan.For the crust; in a bowl combine the graham cracker crumbs with the sugar and 1/2 cup plus 2 tablespoons melted butter; mix to combine then press lightly into t ...
Heat butter and olive oil in a soup kettle over medium-high heat.Add onion and leek and cook until they begin to soften, about 10 minutes.Add the carrots, celery, bay leaf and bacon and lower heat t ...
Scrape kernels from the corn--should yield about 3 cups.In a large skillet, heat bacon fat over medium heat until sizzling. Add corn and season with salt and pepper. Cook until tender, about 15 minu ...
Cut corn off of cob.Dice all peppers into small cubes.Add white pepper and fry in butter until peppers are tender. ...
Combine all ingredients except vanilla and puffed wheat in a sauce pan.Bring to just a boil over medium heat. Just boil it until \"3 bubbles\" pop. Do not stir very much, just enough so it won't bur ...
Remove the thick bottom of the stems from the kale and place the leaves in a large pot with steamer. Steam 10 minutes, until soft. Remove from steamer, placing in wooden chopping bowl. Press the kal ...
Rinse barley under fresh water.Bring barley, celery, carrot, broth, and herbs to a boil in a large pan with a lid.When boiling, reduce heat to low and put lid on pan. Cook until water/ broth is gone ...
Heat a cup of water to boiling in a medium-sized saucepan.Meanwhile, in a bowl gradually add 3/4 cup of the cornmeal to the milk, stirring briskly to make a smooth paste.Add this mixture to the boil ...
Bring water (or milk) and salt to a boil.Add corn grits and reduce heat.Cook slowly for about 5 minutes, stirring occasionallyRemove from heat, cover and let stand for a couple of minutes before ser ...