In a large kettle, boil the rice, cinnamon, and cloves in about 3 liters of water for 40 minutes or until cooked and very soft. (If it gets too thick and sticky before cooking has finished, add boil ...
Heat oil over medium. Cook garlic, chili powder and cumin til fragrant, about 1 minute.Add tomatoes with juice, beans, brother, corn, stock and 1 cup water.Season with salt and pepper.Bring to a boi ...
Heat oil in a wok.Add mustard seeds, curry leaves, chillies and onion.Once onions turn slightly brown, add in the cooked rice.Stir well.Add fresh lemon juice, salt, lemon grass and mixed masala powd ...
Preheat oven to 350F degrees.Boil rice.Place 1/3 of rice in bottom of buttered baking dish.Cover with half of the pineapple, half the brown sugar, and half of the butter.Repeat with next 1/3 of rice ...
In a large mixing bowl, combine flour, salt and nutmeg.Break eggs into flour mixture and mix with a fork, then slowly pour in milk, stirring constantly with a wooden spoon.In a large saucepan bring ...
Place the rice and salt in a small bowl and pour in boiling water to cover; set aside until water cools; drain, wash with cold water and drain again.Bring butter, tomato juice, salt to taste and opt ...
In a large pan, saute the onion, celery and pepper in the butter until the veggies are crisp-tender.Stir in flour and ranch dressing mix until smooth. Gradually stir in milk.Bring to a boil. Cook an ...
Preheat oven to 400 degrees.Mix all ingredients in a bowl and let the the batter rest in the bowl for 3-4 minutes.Re-stir batter and pour into muffin tins/cupcake papers or a well-greased muffin pan ...
In a large saucepan, heat the oil and cook the red onion, ground coriander and garlic over a low heat for 5 minutes, or until the onion has softened.Stir in the rice and 2 cups of water (17 fl oz). ...