Heat the butter in a heavy saucepan and add the garlic.Stir then add the rice.Cook, stirring constantly, until all the butter has been absorbed, taking care not to let the rice brown.Add the stock, ...
Fry the bacon in a large skillet until crisp.Remove with slotted spoon to drain on paper towels.Set aside.Reserve 2 T.of the bacon drippings in the pan.Cook the corn, bell peppers and onion in the s ...
Saute onions,carrots& peppers until tender but crunchy.add ham& heat thouroughly.add rice& mix well.add enough catsup to turn the rice pink. ...
Whisk together the dry ingredients in a large bowl (whole wheat flour, wheat germ, baking soda, salt, cinnamon and nutmeg) until well blended.In a bowl, gently mix the wet ingredients (eggs, oil and ...
Preheat oven to 350 degrees Fahrenheit.Pour all ingredients into big bowl, and mix thoroughly.Grease a 41/2-inch by 81/2 inch loaf pan.Pour mixture into pan.Bake for 45 minutes or until golden-brown ...
In a large skillet over medium heat cook the onion in the oil until tender, but not browned, about 3 - 5 minutes.Add the garlic and rice and cook another 3 - 5 minutes, stirring often, until rice is ...
preheat oven to 190 (375).stir together dry ingredients.in a separate bowl, stir together liquid ingredients.combine both sets of ingredients, mixing only until the dry ingredients are moist.bake fo ...
Preheat oven to 375*.Heat butter in a skillet; add garlic and rice and cook until both are golden brown.Add 1 cup of broth and the salt and pepper.Bring to a boil and pour into a covered casserole; ...
Stovetop: Let soup base fully dissolve in water. Add all ingredients except the peas and barley. Bring to boiling, then reduce heat and simmer 1 hour. Add peas and barley and continue cooking 1 hour ...
In a large pot, saute onion until nice and golden.Remove pits from dates and dice them.In another pot, saute the reshteh noodles in butter until golden. Keep an eye on them, as they burn easily.Prep ...