In a medium sauce pan, heat the water and salt.
When the water boils, stir in the rice.
Reduce heat to medium-low and simmer, partially covered, for about 20 to 25 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and add the chili oil and green onions.
Fold the oil and onions into the rice gently, then let the rice stand, covered, for 3 to 5 minutes before serving.
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice.
Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
Place the water in a large stock pot over high heat.
Quarter the potatoes and add to the stock pot.
Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.
Remove from heat and drain water.
Add cheese, buttermilk, sour cream, salt, pepper, and minced jalapeno.
Gently mash potatoes until creamy.
WE like to leave some chunks in our potatoes.
If you like them smooth it is best to use a potato ricer because over mashing will result in pasty potatoes.
Place the onion, tomato and cilantro in a medium mixing bowl.
Add the garbanzo flour and fold together with the vegetables.
Add the water, salt, pepper and cumin.
Using a rubber spatula, fold the batter together until the flour is well blended and smooth.
Place a non stick griddle over medium high heat. Add one teaspoon olive oil and then the batter – 4 tablespoons for each pancake. Cook for about 5 minutes on each side and then remove. Repeat with olive oil and the remaining better. There should be about 12 pancakes total.
If using a smaller skillet you may need to make fewer pancakes in each batch so they are not crowded together.
Drain and rinse the garbanzo beans, but reserve some of the liquid from the can.
Place all ingredients in a food processor and process until almost smooth.
Add the aquafaba (the liquid from the beans) a tablespoon at a time if the hummus is too thick for your taste.
Chill.
Place the bacon in a large skillet over medium high heat.
Cook for about 5 to 7 minutes. Stir frequently.
As the bacon begins to crisp and release fat, add the onion.
Cook for about 5 to 7 minutes. Stir frequently.
Add the bell pepper and celery. Cook for about 3 to 5 minutes. Stir frequently.
Add the black eyed peas, thyme, stock, salt, pepper, cayenne, and bay leaf.
Stir and reduce the heat to a simmer.
Cook for about 30 minutes, stirring occasionally.
Serve.
Place a large skillet in the oven and preheat to 325°F.
Add the Sriracha sauce, honey, salt, and pepper in a small mixing bowl. Whisk until smooth.
When the pan is hot, add the olive oil and swirl to coat the pan.
Add the potatoes and return the pan to the oven.
Roast for 15 minutes. Toss the potatoes every 4 or 5 minutes.
Add the garlic and roast for 5 minutes.
Toss well and add the Sriracha mixture. Toss and return the pan to the oven. Roast for 7 to 10 minutes and serve.
Coarsely chop the dried mushrooms into pieces no larger than 1/2 inch.
Place the mushrooms in a small bowl and pour the boiling water over the top. Stir and let stand.
Preheat oven to 325°F.
Place the diced sausage in a large skillet over medium high heat.
Cook for about 3 minutes. Stir frequently.
Add the onions and celery and cook for about 5 minutes, until the onions begin to turn translucent.
Add the mushrooms and the liquid they steeped in and cook until the mushrooms are soft and there’s very little liquid. Stir frequently.
Remove from the heat.
Cut the bread into 1/2 inch squares and add to the pan with the sage, parsley, salt, and pepper. Toss the ingredients together.
In a separate small bowl, whisk the egg and milk together until well blended. Add the mixture to the pan with the stuffing and toss to coat well.
Press the mixture into a 9 inch oblong Pyrex dish. Place the dish in the oven and bake for 30 – 40 minutes (depending on how crispy you like your stuffing).
Place the water in a saucepan over medium-high heat and add the rice and 1/4 teaspoon salt.
Stir and bring to a boil, then reduce heat to simmer and cover halfway.
Cook about 25 minutes or until all of the water is cooked away. Do not stir the rice while cooking.
While the rice is cooking place the olive oil in a large skillet over high heat.
Add the onion and celery and sauté, stirring constantly, for 2 minutes.
Add the mushrooms, cranberries, and pecans and sauté, still stirring constantly, until the mushrooms are browned (10 minutes). Do not let the onions brown, however.
Add the marjoram and thyme and stir well.
When the rice is done add it to the pan with the mushroom mixture.
Add the remaining 1/4 teaspoon salt. Stir well and serve.
Place a cookie sheet or large skillet in the oven and preheat to 325°F.
Using a paring knife and working from one end of the potato, cut slices vertically to within about 1/4 inch of the bottom of the potato. Cut the slices about 1/16 of an inch apart.
Repeat for all of the potatoes.
Place the olive oil and butter on the cookie sheet.
After the butter has melted, spread the oil and butter evenly around the cookie sheet and place the potatoes, cut side up, on the cookie sheet.
Sprinkle the potatoes with salt and pepper.
Return to the oven and bake for 50 minutes, basting the top of the potatoes with the butter and olive oil every 7 to 10 minutes.
Serve.
