Heat olive oil in a saucepan over medium-high heat. Saute celery and onion in olive oil until tender, 5 to 7 minutes.Stir water, rice, corn, chicken bouillon, and salt with the celery mixture. Bring ...
Bring a large pot of lightly salted water to a boil over high heat.Stir together the semolina flour, garlic powder, and Italian seasoning in a small bowl; set aside. Whisk together the egg, olive oi ...
Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.Place the chuck roast in a large stockp ...
Bring chicken broth and bulgur to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until bulgur is tender and liquid has been absorbed, 15 to 20 minutes.Heat olive oil in a skillet ...
Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set ...
Heat the vegetable oil in a skillet over medium-high heat. Cook the green onions in the oil for 1 minute. Add the ham, eggs, and the peas and carrot blend to the oil. Cook and stir until the egg is ...
Melt butter in large saucepan over medium-high heat. Saute onion until softened. Add quinoa and garlic. Cook and stir until garlic is fragrant.Add chicken broth, water, thyme and salt. Bring to boil ...
Preheat the oven to 375 degrees F (190 degrees C).Put the rice in a medium oven-proof bowl. Pour in the beef broth and French onion soup. Empty the can of mushrooms into the bowl, and place the stic ...
In a skillet or saucepan, melt butter over medium heat. Drop beef into hot butter; saute for 5 minutes. Sprinkle sugar over beef, stirring constantly. Sprinkle on flour, stirring constantly. When fl ...
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.Mel ...