Bring water, soy sauce, and ground ginger to a boil. (Go easy on the ginger!).Throw in rice. Return to boil, reduce to medium heat and cover for 15 minutes. Don't over cook -- you will end up with r ...
Saute onion and rice in lard until browned, 6 to 10 minutes, stirring constantly.Turn into baking dish.In large saucepan, combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and p ...
Place the ingredients into your rice cooker and cook on the white rice setting until done.Add cheese or other ingredients just before serving. ...
Brown ground meat or beef bones (I'll usually throw in a marrow bone too, for the great flavor), onion & garlic in skillet. Transfer meat mixture to crockpot; add barley & remaining ingredients. Cov ...
Heat the oven to 225 Celsius.Mix melted butter with oregano. Nuking the butter for 30 secs in the microwave speeds things up.Spread or brush butter/oregano mixture on corn, making sure to cover all. ...
In a mixing boil combine corn kernels, sugar, salt, pepper and diced red pepper. Stir in egg yolks, one at a time. Fold in flour. In a clean bowl beat the egg whites until stiff. Fold into the batte ...
Cook water, rice, thyme, and bay leaf and set aside.Heat olive oil and half of the butter in a skillet and then add chickpeas.When chickpeas start to lightly brown (about 5 mins) add parsley and the ...
Saute leeks and garlic in olive oil for 2 minutes.Stir in barley, and cover with 2 cups of water; bring to the boil, then reduce the flame and cook on low for 10 minutes.Add broccoli, cauliflower, B ...
Roast the whole chiles in a dry skillet until lightly charred all over, then cool, peel, stem & seed.In a food processor combine the chile with the red pepper flakes & 2 cups of the corn, processing ...
Place the barley in a pan, cover with cold water, and bring to a boil. Cook for 25-30 minutes until tender; then drain.In a large pot, combine all vegetables with the stock and bring to a boil, then ...