Combine barley and 3 cups of stock in a saucepan. Bring to boil over medium heat, cover and simmer about 1 hour or until the liquid is absorbed.Meanwhile slice all the veggies using a food processor ...
Bring heavy cream, chicken broth, and water to a boil in a medium saucepan.Add butter, salt, and pepper.Slowly whisk in grits and reduce heat.Cook 15 to 20 minutes over low heat, stirring frequently ...
Empty a can of creamed corn into a pot atop the stove. Add chopped tomatoes and juice, a cup of chicken stock (or a cup of water and a chicken bouillon cube) and dehydrated onion. Heat to boiling. A ...
Chopped all vegetable and set aside.Add the minced ginger, garlic, and oil to sauce pan on medium high and stir till fragrant.Add scallops and cook for a minute.Then add the mixed vegetables and coo ...
Preheat oven to 375\u00b0F.In a large bowl, beat together shortening, brown sugar, eggs and vanilla until creamy.Add all purpose flour, whole wheat flour, baking soda, baking powder, orange peel and ...
Mix together cooked Couscous, pine nuts, basil, bell pepper, scallion, and Parm cheese. Season with salt and pepper.Fill each Plum tomato with the mixture. Sprinkle Panko Crumbs and Mozzarrella chee ...
Preheat oven to moderate 180c. Combine all vegetables, garlic and chili in a baking dish and toss with the oil. Bake for 30 minutes, then allow to cool.In a large saucepan, combine vinegars, sugar, ...
Cut bacon in small pieces and fry; add onions and saute until golden.Add corn and salt; continue sauteing until corn is browned.Add eggs and cook until thickened, stirring up from the bottom of the ...
In skillet or microwave, fry bacon until crisp; remove and reserve.Add onion and potatoes to bacon drippings and saute' for about 5 minutes; drain well.Combine all ingredients in Crock pot. Stir wel ...
Mix corn - jalapeno and butter, then roast until slightly charred -- 450-425. (Fresh works best but frozen or canned ok).Mix all other ingredients.Add corn mixture and refrigerate 2-6 hours or overn ...