1.Place eggs in a stove top pot of cold water on high heat. Set timer for 15 minutes.2.When timer rings gradually replace hot water with cold water from the tap. Let stand.Meanwhile....3.Heat oil in ...
Cook brown sugar, butter, corn syrup and salt for 5 minutes.Add vanilla and soda.Coat corn with mixture.Bake at 250 for 1 hour, stirring every 15 minutes.Watch carefully to avoid burning. ...
In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon.Bring to a boil.Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and ...
Boil 2 quarts water and add sliced potatoes. Boil 15 minutes. Remove with slotted spoon and put potatoes through ricer. Add 1/4 cup milk to potatoes and mix well. Should make about 2 cups mashed pot ...
Combine cornmeal,green onions,flour,sugar and salt in large bowl; gradually add milk and stir until smooth.Heat 1/4 inch oil in large skillet over medium-high heat.Drop batter by tablespoons into oi ...
Preheat oven to 450 degrees F.Slice the carrots lengthwise and then in 1/8 inch diagonal sections.In a 9x13 inch baking pan, mix together the carrots, couscous, almonds, raisins, mint, oil, salt and ...
To make the sofrito: Heat the oil and butter in a saucepan, add the tomatoes, scallions, onion, garlic, ground cumin, achiote and cook gently for 10 minutes, stirring until softened.Reduce the heat ...
Mix together well and store in an airtight container for up to 1 year. ...
Brown ground beef, drain fat.Add rest of ingredients, bring to boil and simmer one hour or until barley and vegetables are tender. ...
Saute the onion in olive oil in a 2-quart saucepan.Meanwhile, peel the chayotes (chayote has a very thin skin and is easy to peel with a swivel-blade peeler), then cut each in half, scoop out and di ...