wash and rinse the pre-soak rice.heat ghee and fry pounded ingredient.add in cinnamon stick, star anise, and cloves.fry until frangrant.add water (for 3 cups of rice, use 4.5 cups of water), evapora ...
Melt margarine over medium-high heat in a large non-stick skillet.Add green onions and scallops, saute 3 minutes.Add flour, basil, salt, thyme, and red pepper, stirring until blended.Stir in corn, m ...
Clean the corn and grill. Test the kernels making sure they are cooked.Then let it cool and remove the kernels from the cob.Take 1/2 the corn kernels and place them in the heavy cream with the chopp ...
Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery ...
DIRECTIONS:Remove the core and let the cauliflower dry completely.Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has ...
Combine corn, red pepper and onion together in a pot.Stir in the vinegar, sugar, salt, mustard seeds, celery seeds, hot pepper flakes and turmeric.Bring to a boil, stirring constantly. Lower heat, c ...
Combine all ingredients except egg and egg roll skins in electric mixer. Blend evenly. Refrigerate for 4 hours. Cut egg rolls into a circle shape. Place 2 teaspoons of filling in the center of the s ...
Prepare 6 pint jars with lids.Combine the red pepper, green pepper, hot green pepper and garlic.Toss and set aside.Prepare liquid by combining vinegar, sugar, water and pickling salt in a large stai ...
Heat a heavy skillet. Add 1/4 cup of cooking oil. Heat to smoking point. Add the cubed potatoes and carrots. Stir-fry until the edges turn light brown. Remove with a slotted spoon and drain on paper ...
Preheat oven to 400 \u00b0F.In a small bowl, toss together cilantro, garlic and lime zest. Heat cast iron skillet over medium high heat, add 2 tablespoons canola oil and arrange fillets skin side do ...