In a 4 quart Dutch oven combine beans and 4 cups of the water. Bring to a boil; reduce heat and simmer 2 minutes. Remove from heat. Cover, and let stand for an hour. (Or soak the beans in the water ...
Soak the puffed rice in water for 5 minutes, and then drain all the water, pressing the rice lightly.Heat oil in a pan, add asafoetida and mustard seeds. When the seeds start popping, add the chilli ...
Add all ingredients in this order to bread machine.Bake on \"whole-wheat\" setting. ...
Peel and slice apples into 16 slices.Roll 1 apple slice into each crescent roll and place into 13x9-inch baking dish.Melt butter, sugar and vanilla in a sauce pan (do not caramelize)!Just enough hea ...
Heat oil in pan.Add onion and garlic and cook until onion is clear and stir in flour.Gradually stir in evaporated milk and cook until mixture is thickened.Stir in tomato, cheeses, and jalapenos.Cook ...
Mix together yogurt and salsa.Stir in the rest of the ingredients except garnish.Cover and refrigerate at least one hour.Before serving sprinkle on garnish. ...
In a 3-1/2- or 4-quart electric crockery cooker, combine all ingredients. Cover; cook on low-heat setting for 9 to 11 hours, or cook on high-heat setting for 4-1/2 to 5-1/2 hours. ...
Boil the water with the sugar for 10 minutes and keep it warm.Place the oil (but first save approximately 2 fingers from the third glass) in a pot and heat it.Slowly put the flour in the oil and con ...
Heat oil in a medium saucepan on medium-high heat.Add the shallots and garlic and cook until they start to brown, around 2-3 minutes.Add rice, broth, tumeric, and salt. Add frozen peas; I usually ad ...
In a fine-mesh sieve, rinse the quinoa. Transfer to a large pot of boiling, salted water and simmer covered until almost tender, about 12 minutes; turn off heat and allow to rest, covered, for 15 mi ...