Combine carrot juice, thyme, salt and cayenne in saucepan. Bring to a boil over medium heat.Add barley. Reduce to a simmer. Cover. Cook until barley is tender, 15 minutes.Meanwhile, whisk lemon juic ...
Prepare canning equipment.Combine peppers, vinegar and sugar in a medium saucepan. Don't use aluminum.Bring to a full, rolling boil (one you can't stir down) over high heat while stirring constantly ...
Soak beans overnight -OR- place beans and 6 cups water in large Dutch oven. Bring to boil over high heat and cook for 5 minutes. Remove pot from heat, cover and allow beans to sit for 1 hour. Drain ...
Preheat oven to 425 degrees FPlace chicken, potatoes and onions in a large baking dish.Season with sumac, salt and white pepper.In a bowl, stir together garlic, olive oil, and lemon juice. Pour over ...
Roasted potatoes sliced thin. Arrange in a fan display in sprayed glass pie pan.Thinly slice Merguez sausage and place between each potato round.Chop 1/2 small onion and sauteed until golden. Spread ...
Bring water to a boil and add bouillon.Once bouillon has dissolved, add remaining ingredients except macaroni.Reduce heat and simmer for 2 hours stirring occasionally.Add macaroni if desired - don't ...
In skillet, melt 1 T. butter over medium heat. Add onion; cook, stirring occasionally, until starting to brown, 7-10 minutes. Add sugar, salt and Cajun seasoning. Reduce heat to medium-low; cook, st ...
*NOTE: I used 1 tablespoon freshly squeezed tangerine juice, 1 tablespoon pomegranate syrup and 1 teaspoon sugar in place of the PomWonderful.In a pot, steam green beans until fork-tender, 5 minutes ...
Cut a pocket horizontally into each breast half. Place chicken in a large glass baking dish.In a small bowl, combine mustard, mayonnaise, oil, vinegar, parsley, oregano, and basil; mix well.Pour mus ...
Brown the ground beef, and break it up using a potato masher. Drain off the fat by placing the beef in a sieve or collandar. Set aside.Finely chop the onion. Mince the garlic. Measure the spices and ...