2 tablespoons olive oil 1 cup sliced carrots 1 cup chopped onions 1/2 cup chopped celery 2 garlic cloves, minced 1 (15-oz.) can Cannellini Beans, drained, rinsed 1 (15-oz.) can Black Beans, drained, rinsed 1 (14.5-oz.) can ready-to-serve chicken broth 1/2 teaspoon dried thyme leaves In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add carrot, onions, celery and garlic; cook 4 to 5 minutes or until onions are tender, stirring occasionally....
Skin and cut up a whole chicken. Place parts in about 2 quarts of water with: 1 medium to large onion, chopped 4 large celery stalks, washed and chopped Simmer ’til done (30 minutes or so) Remove chicken and allow to cool. Remove meat from bones and cut into pieces. Meanwhile, add about 1 cup rice and 1 T of dill and salt (DON’T OVERDO HERE) to taste and sprinkle of pepper....
All ingredients at room temperature (70-80° F) Water 3/4 cup + 2 tablespoons Salt 3/4 teaspoon [I use coarse kosher salt] Olive Oil 2 tablespoons [Don’t use Virgin Olive Oil] All-Purpose Flour 2 1/2 cups Sugar 2 teaspoons Active Dry Yeast 2 teaspoons [I buy my yeast in the jars, not the packets] Press Stop to clear display. Press Select until 8 appears on the display for dough setting. [Just check out your dough setting on your own bread maker to see if it is similar to this one....
1 1/2 teaspoon of crushed garlic (approximately 3 cloves – just chop up finely) 1 tablespoon of grated ginger root (can be chopped up finely) 1/2 cup of water 1 cup of soy sauce 1/4 cup of sugar (I usually use a little less) 2 tablespoons of lemon juice Use some of this sauce to stir fry chicken, shrimp, tofu, cabbage, onions, green onions, peppers, water chestnuts, carrots (basically anything you want to throw in there) Boil 2-3 packets of soba noodles, drain and stir fry in the remaining sauce....
2 whole chicken breasts (4 halves) flour for dredging oil to coat pan 1/2 stick butter 1 clove garlic 8 whole mushrooms 1/2 cup dry white wine 1/2 cup chicken stock 1/2 lemon 1 can of artichokes (in water) Coat chicken with flour and saute in oil until lightly browned. Transfer to warm dish. Remove excess oil from pan. Add butter, garlic, mushrooms and artichokes. Saute for three minutes. Pour wine over all....