he meat and stir-fry for 2 minutes until no longer
add the garlic and cook for 1 minute, add the carrots
% you can set aside for a garnish. Cut the chicken
Bring water to boil. Add HALF of seasoning packet (to reduce sodium). Boil noodles for only two minutes. Drain and set aside to cool.
Meanwhile for dressing, combine mayo, sambal olek, and lemon juice.
In a medium to large sized bowl toss cabbage, carrots, scallions, snow peas (if using). Add cooled noodles (cool, room temp or slightly warmer fine too). Toss with dressing.
To serve, top with peanuts and cilantro. Season to taste.
about 3 minutes).
Add broth and continue stirring until slightly
rowned onions for garnish.
Meanwhile place lentils, water (or broth) salt
ot Recipe for the Crock pot.
The wine gives the broth a
2 wooden skewers in water for 15 minutes if using; I
asta along with the chicken broth. Check for seasoning, salt and pepper
Add 1 Tablespoon oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and saute another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.
Heat sesame oil in pot (big enough for the soup), saute ginger and garlic until fragrant.
Add chicken stock, dashi, chicken bouillon, sake, salt, sugar, soy sauce, and shitake mushrooms and bring to a boil.
Add ramen noodles and cook in soup (usually about 3 minutes, or according to package instructions).
Drain the noodles and arrange in bowls, add soup and garnish to taste.
utter; add onions and brown for 10 minutes over low heat
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.
Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.
Heat gently and drink up to 3 to 4 cups a day.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
inutes, Pour in the broth, any broth, simmer for 10 minutes or so
For the dry mix: Combine all
Saute onion in olive oil until tender.
Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
Add herbs and salt and pepper to taste.
Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
Cook on low for 4-6 hours or until carrots are fork tender.
If using pasta add to slow cooker last 15-20 minutes before serving.
Serve hot with Parmesan cheese on top.
ver medium heat and boil for 2 minutes; stir constantly.