In a large saucepan over medium heat cook corn in stock with chilies, sweet pepper, marjoram and salt until reduced to 3 1/2 cups.Remove from heat.Whisk in butter.Garnish with cilantro. ...
Preheat oven to 350\u00b0F.Grease and flour a 13x9-inch baking pan.Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in nuts.Cream butter and sugar together. Stir in eggs, ...
Preheat oven to 325 degrees Fahrenheit.With a Magic Bullet or food processor, grind shredded coconut into a fine, powdery meal. Scoop almond flour into measuring cup, and pack it in firmly with your ...
Place mustard, vinegar, and peppercorns in a medium bowl; whisk. Still whisking, slowly add olive oil; continue whisking until emulsified.Just before serving, toss with greens; season with salt and ...
In a large bowl, combine all ingredient and mix well.Adjust salt and pepper, lime and jalapenos to your desired taste. ...
Melt butter in 2-quart saucepan over medium heat. Add rice. Cook and stir 2 to 3 minutes. Add broth and heat to boiling, stir once or twice. Reduce heat, cover and simmer 15 minutes or until liquid ...
Preset convection oven to 375 for 20 minutes + 5-10 minutes.\"If you use a convection oven, the cornbread turns out lovly.\".Spray inside of each SS hotel pan with oil.Mix together separetly the dry ...
Combine ingredients in 2 quart saucepan.Heat to boiling over medium high heat, stirring once and cover.Reduce heat to medium low and gently simmer until rice is tender, 15 minutes.Let stand 5 minute ...
In a medium-sized saucepan, combine all ingredients.Cook, uncovered, over medium heat for about 10 - 15 minutes or until corn is heated through, stirring frequently.Strain corn with a slotted spoon, ...
Take first 4 ingredients and saute with the olive oil. Saute for about 10 minutes, then cover and continue to cook on medium heat for about 5 minutes or more (depending if you want the zucchini cris ...