Thaw corn and place in food processor.Puree corn, milk, eggs, sugar, salt, pepper and chilies.Saute onion in butter until soft.Add squash and bell pepper.Cook over low heat stirring frequently for 2 ...
Mince garlic; slice leek longways then chop.Place a standard dutch oven(or soup pot if you don't have a dutch oven) on the stove top.Add a splash of olive oil, garlic, leek, onion and rosemary and s ...
Heat the EVOO over medium-high heat in a deep skillet- make sure the pan has a tight fitting lid.Add the chorizo, cook for 1 minute to render some of the fat, then add the chicken, bay leaf, thyme a ...
Start boiling corn on the cob. Alternately, an equivalent amount of frozen corn can be used in step 5 below.Start heating oil in a small cooking pot with the burner set to medium. NOTE: a smaller po ...
Preheat oven to 325 degrees F.Heat chicken broth to boiling.Combine broth with brown rice, butter, oregano, marjoram, and summery savory in 3 quart casserole and bake, covered, for 1-1/2 hours or un ...
Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest.In a medium sized bowl combine the corn juice you've just measured and the eggs.Use a whisk to beat them smooth ...
Boil rice in chicken stock.When rice is soft and has become porridge, add in the chicken and season with salt.Serve porridge in a bowl, garnish with spring onion and fried shallots. ...
Combine chicken, 2 tblps oil, and 4 tsps Sazon Tropical.Place chicken mixture in a 12\" saute pan.saute till liquid disappears.set chicken aside in a bowl.in sautee pan add 2 tblsps oil and onion, s ...
Boil 1 1/2 cups Israeli couscous according to the package directions, about 6 minutes.Drain, then rinse under cold water and toss with up to 1 tbsp of olive oil in a large bowl.Cook 3 cups cauliflow ...
If using long grain rice, put in a wire mesh strainer and rinse off for 3 minutes under cold water and let drain completely. If using instant rice, just put it in the pot then add rest of ingredient ...