Mix corn, bell pepper, red onion, pimentos and Catalina dressing in a large glass bowl.Refrigerate until service. ...
Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.Add the ginger, turme ...
Heat oil in skillet; add beaten egg and scramble briefly.Add all remaining ingredients except shoyu.Cook over medium heat 4 or 5 minutes, stirring gently.Add shoyu; mix thoroughly.Cook 2 minutes.Ser ...
In a large nonstick frying pan put the oil, mustard seeds, urad dal, and chana dal. Heat over high heat until the mustard seeds start popping AND the dals are light brown.Quickly reduce heat to medi ...
Combine water and salt and heat over medium to simmering to dissolve; add parsnips and cook until soft, about 20 minutes.Drain well, then put into a food processor together with the butter and cream ...
Cook the noodles in boiling water until al dente (cooked but firm to bite).Drain well in a colander.Rinse immediately under cold running water.Drain again.Spread on a large plate and set aside.If yo ...
Stir together yeast, honey and 1/2 cup of warm water ina large bow; stir until dissolved.Let stand for about 10 minutes; until water is frothy.Combine flours in a large bowl.Whisk 1/2 cup flour mixt ...
Saute onion in butter until softened.While onions are sauteeing, bring chicken broth to boil in another pot.Add rice and spices to onion and brown slightly.Add boiling chicken broth.Pour into 9x13 g ...
Place the meat, onion, turnips and carrots in the crock pot.Stir in the broth, beer, barley and all seasonings.Cover and cook on low for 8-10 hours.Stir in the parsley before serving. ...
Sautee jalapeno in butter in a small pot with a tight lid.When pepper has softened, add rice and stir for a minute.Add water/boullion to the pot and bring to a boil.Lower heat and simmer about 40 mi ...