In a large saucepan, saute carrot, celery & onion in butter until translucent.Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.Reduce heat, cover and si ...
1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.2.Add the rice, water, sazon and pigeon peas.3.Bring to a boil. Let boil for 2 to 3 minutes.4.Cover, reduce heat to ...
In a small saucepan over medium heat, saute onion and garlic in margarine until onion in translucent.Place rice, sauteed onion and garlic, chilies, and chicken broth in rice cooker.Stir just to comb ...
Chop vegetables and place into a 4-quart pot.Saute vegetables over medium heat in 4 tablespoons of butter heat until fork tender- approximately 8- 10 minutes.Add the remaining ingredients, and bring ...
Turn on cooker to steam setting, add butter and olive oil. Add in the shallot, thyme, chili flakes, bell pepper and saffron cook for about 8-10 minutes or until the shallots are lightly browned (add ...
Cut lamb into strips. Heat 2 tablespoons of olive oil in a large pan, add lamb in batches and cook until browned. Remove lamb and set to one side, heat the remaining tablespoon of oil and add onion ...
Combine all ingredients EXCEPT couscous in a pot. Bring to a boil uncovered.Remove from heat and immediately stir in couscous. Let stand 5 minutes, covered.Fluff with a fork **Important** or it turn ...
Saute onion in oil until translucent.Add rice and saute a few more minutes.Add remaining ingredients and bring to a boil.Stir, cover and reduce heat to simmer.Simmer for twenty minutes without remov ...
If you are using frozen unagi, defrost them in the refrigerator. It might take 5-6 hours. Start cooking steamed rice. Make kabayaki sauce and set aside.Heat unagi, following the instructions on the ...
In small pot, melt the butter and saute the garlic until fragrant.Add stock and bring to a boil.Add couscous and stir.Take off the heat and let stand 10 minutes.Fluff with fork and then combine with ...