Melt 1 tablespoons butter with oil in a Dutch oven over medium heat; add shallots, and saute 3 to 5 minutes or until shallots are tender.Stir in garlic and tomato paste, and saute 1 minute.Add tomat ...
Combine the vinegar through the salt in a medium saucepan.Bring to a boil and boil 2 minutes.Remove from heat and add corn thru currants.Pour into jars, cover and refrigerate; it should sit in fridg ...
Combine water and stock in a large saucepan; bring to the boil.Gradually add polenta to the liquid, stirring constantly. Reduce heat; simmer, stirring, about 10 minutes or until polenta thickens.Add ...
First soak rice in tepid water min 10 mins (tepid gets rid of any starch quicker. I use a sieve immersed in a pan of water). Rinse through. Leave to drain 10 mins more.In an enamelled cast iron pan( ...
Sift dry ingredients together. Cut in Smart Balance with a pastry blender. Add milk and honey, mix quickly.Knead dough for a few minutes.Divide into 12 portions and place on a lightly oiled baking s ...
WARNING: This part has to be done the day before you want to serve. Stir together all of the marinade ingredients in a nonreactive bowl. Place the roast in a nonreactive container (or large ziplock ...
Cream the butter and sugar together.Add eggs one at a time, beating well after each addition.Beat in sour cream.Gradually add in the muffin mix, alternating with the milk.Fold in the corn and creame ...
In large saucepan, add wheat and 6 cups of water. Cook about 3 hours on low heat. Add one more cup of water if necessary Do not let wheat burn. The wheat will puff up and be very soft. Stir once in ...
CORNMEAL PASTRY: In bowl, mix together flour, cornmeal, sugar and salt; using pastry blender or 2 knives, cut in butter until large crumbs.Whisk sour cream with water; drizzle over flour mixture, to ...
Prepare vegetables as directed.Add crushed garlic.Brown sausage in large pot.Remove sausage and set aside.To sausage drippings, add enough bacon drippings or oil to make 1/2 cup.Add flour and brown, ...