Mix butter with pepper, oregano, onion and a pinch of salt.Spread on ears of corn, right off the grill or from boiling water. ...
In a large skillet, brown half meat in oil. Add salt and pepper. Repeat with the remaining beef. (I used a non-stick skillet and didn't use oil). Set aside in the crockpot and sprinkle with barley.I ...
Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato ...
Combine sour cream and chives in a small bowl. Cover and chill.Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.Lightly ...
Preheat oven to 180\u00b0C Season flour with salt and pepper, then coat shanks. Heat oil in a large casserole dish. Brown shanks on all sides and remove from dish.Empty mixed veggies into pot and he ...
This takes a while to prepare as corn must be cleaned of husk and silk.Then slice corn off the cob.Cook 2 strips of bacon. retain 2 tablespoons of bacon grease, add corn and 1/2 cup of water, and 2 ...
In large saucepan saute onion and rice in oil over medium-high heat, stirring often, until onion is translucent; about 6-7 minutes.Stir in cumin, oregano, stewed tomatoes with liquid, chicken bouill ...
In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.Stir in couscous; remove from heat.Add pine nuts, then cover.Let stand 5 min ...
In a medium pot, boil water with garlic, margarine and salt. When water is at a rolling boil, add couscous. Stir a couple times. Turn off heat and cover the pot. Leave for 10 minutes without opening ...
Rinse the drained chickpeas in a colander and pat dry with a paper towel. Remove the skins. Dissolve the saffron threads in the chicken stock. Then, heat the olive oil in a large pan and add the gar ...