1. Shuck the corn, then stand each ear up in a bowl and use a knife to scrape off the kernels; set aside. Put the cobs, 1 cup water, and a sprinkle of salt and pepper in a 4-qt. pot with a tight-fit ...
Drain Rotel, reserving liquid.Add vegetable broth or water to Rotel juice to make 3 cups of liquid.Combine rice, Rotel and liquid in large saucepan. Cover and bring to a boil. Reduce heat to the low ...
Pour olive oil in a cast iron/aluminum pot until hot.Bring the temp up to med-high and pour in water, bullion, tomato sauce, sofrito, adobo, and sazon until it comes to a boil.Pour in pigeon peas (g ...
Stir honey& oil together in a bowl.Add milk& eggs& beat well.Mix dry ingredients into the liquids until flour is moistened. ...
The day/night before serving:.Use a sharp knife, and strip the corn kernels from the cob. Put the corn kernels in a bowl for later, and place the stripped cobs in a large stockpot. Add the sliced wh ...
Preheat oven to 425.Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.Spread corn evenly over potatoes.Spread chopped onions over potatoes.Lightly smash garlic distrib ...
1. Heat ghee in a wok.2. Add the pre-roasted semolina and stir fry for 2-3 minutes.3. Fry on slow flame till it becomes fragrant. Do not brown the semolina.4. Add the chopped bananas and mix well.5. ...
Prepare couscous according to recipe, but omit the salt.Bring water to a boil over high heat; remove from heat, add couscous, stir and cover.Let stand for 5 minutes.Fluff with fork.Cook frozen corn ...
Mix together in a bowl the flour, salt and baking powder.Bring to just a simmer in a small saucepan the butter and milk.Add the milk mixture to the dry ingredients.Stir with a fork or kneed by hand ...
Heat olive oil in a large stockpot over medium heat. Add onions and saute for about 2 minutes. Add garlic and saute for another minute.Stir in jalapenos and mushrooms and cover pot, reducing heat to ...