Soak the ears of corn in cold water for at least 30 minutes.If necessary, use a weight to keep the ears of corn submerged in the water.Drain.While the corn is soaking, make the butter: Mix together ...
Preheat oven to 350\u00b0F.Spray non stick spray in 8x8 inch casserole dish.Dump corn and egg in dish, mix.Pour milk over corn and eggCrush saltine crackers over mixture until it is not very runny, ...
Blend eggs, milk, and shortening together.Combine flour, salt, baking powder, sugar, and cornmeal.Add green pepper, onion, pimento, and cheese.Pour milk mixture into the cornmeal mixture.Stir just u ...
In a large saucepan over high heat, bring broth to a boil.Stir in quinoa, reduce heat to medium-high and continue boiling, uncovered, for 15 minutes.Stir in corn and salsa, then return to a simmer.R ...
Wash the quinoa. See recipe #16399 for complete instructions.Toast the quinoa in a hot dry skillet until slightly browned. Set aside.Likewise with the buckwheat. Put both in a pot with the boiling w ...
combine all ingredients in rice cooker.cook according to manufacturer instructions.when cooking time finished let it sit uncovered for 3 minutes or so to thicken.stir before serving. ...
Cut onion into 1/4 inch pieces.Melt butter over medium heat. Add onion and cook until softened but not brown.Add rice and stir for 2 minutes to coat with the butter.Add the vegetable stock and bring ...
Put the oil in a skillet and saute the onions& garlic until golden.Add rice, broth, thyme& bay leaf Bring to a boil uncovered, turn heat to low cover and simmer about 25 minutes or until the liquid ...
Mix all dry ingredients together.mix all liquids together and add to dry ingredients.Scoop into paper lined muffin tin.Bake at 350 degree oven for 25 minutes or until golden brown. ...
Chuck garlic, onion, rice, white wine, lemon juice and chicken stock in the rice cooker. Stir well.Hit \"cook\".Meanwhile, cover salmon with balsamic and marinate.About 3/4 of the way through the co ...