br>Sprinkle 1 Tbsp of Brown Sugar into each ramekin.
or 2 hours (his original recipe said to braise for 2
Preheat oven to 375\u00b0F.
Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
Place the rice in an 8\" casserole dish. Pour the boiling water mixture over the rice and stir.
Cover with foil and bake on the middle rack for 1 hour.
Fluff with fork and serve.
This rice also refrigerates and reheats fairly well, but it's best freshly made.
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
Combine all ingredients in a saucepan, (stainless steel is best) and bring to a boil.
Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
Pour into a blender or using a stick blender, puree until smooth. Check for salt and pepper and serve in individual dishes at each place setting.
ntil the potatoes begin to brown. Remove to a cooling rack
oda, salt, baking powder, flour, brown sugar and graham flour. Pulse
tyle, immediately.
*For the Guacamole: In a small mixing bowl
irections for sauce:
This recipe makes enough sauce for about
Cream
shortening and sugars.
Add eggs and flavor, and beat well.
Add
rolled oats.
Let stand while you sift flour with baking soda.
Add to oats mixture.
Drop by teaspoonfuls on greased
cookie
sheet. Bake in moderate oven (350\u00b0) until lightly browned.
Very old recipe.
br>Add the sugar and brown sugar.
Cream the butter
br>In separate bowl, combine brown rice flour, cornstarch, tapioca flour
otatoes the yogurt, cinnamon nutmeg, brown sugar, salt (to taste), and
ith additional milk or buttermilk, brown sugar, and cinnamon.
Feel
ouched paint).
Sprinkle on brown sugar, packing loosely as you
ime and fry until golden brown, approximately 3 to 4 minutes
In a small bowl mix the salt, chile powder, and brown sugar. Sprinkle over both sides of the pineapple slices.
Place pineapple slices onto a preheated, oiled grill or grill pan on high heat for 1 minute on each side.
Reduce heat to low and continue cooking for 2 to 3 minutes per side or until the pineapple has softened and the sugar has caramelized on the edges.
ood processor combine the sugar, brown sugar, eggs, and yogurt.
hours.
Combine the brown sugar, cinnamon and salt in
br>Combine the barbecue sauce, brown sugar, and lemon juice in