Combine onion, celery, green pepper, and margarine in 1 quart casserole dish. Sprinkle with garlic powder, cover, and microwave on high 3 to 5 minutes.Stir in hot water, uncooked rice, and bouillon. ...
In a large skillet brown onions and beef, do not crowd, do in batches if needed.In a stock pot, put 3 cups of water with the barley, garlic, basil, salt and bay leaf.Add browned beef and onions to s ...
Put the butter and oil in a medium sauce pan. Break Vermicelli into two inch pieces and place in butter.Heat the butter, oil and Vermicelli, on medium heat, stirring constantly, until the Vermicelli ...
Combine barley and broth in a large saucepan. Set pain over high heat and bring to a boil. Reduce heat to low, cover, and cook 45 minutes, until barley is tender.Drain any excess water and transfer ...
Sift flours together, and store in an airtight container in the refrigerator.Use to replace gluten-containing flours in most recipes. If you're using it to make cakes, add 1 teaspoons xanthan or gua ...
In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.Add stock, water, lentils and bar ...
Heat olive oil in sauce pan.Saute garlic, onion, and red pepper in olive oil for 5 min--until tender.Add crushed tomatoes, chickpeas, olives, herbs, salt. and sugar. Simmer for 20 minutes.Prepare co ...
1.Heat olive oil in a large saute pan over low heat. Add onions and saute until soft, about 10 minutes.2. Add garlic and continue to saute until fragrant, about 1 minute.3. Add the butter or additio ...
Boil about a quart of water and add salt liberally. Once the water comes to a rolling boil, add the spinach and reduce heat to medium . Cook for 8 minutes, then drain and set aside. Chop when cooled ...
1 tbsp oil in a skillet and stir fry onion until it is golden but not burnt. Put onions to the side of the skillet.Add eggs to skillet and fry until fluffy, remove eggs from skillet.Add the extra oi ...