because the spiciness of jalapenos varies from chile to chile, you can try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked into the rice. it is important to use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. the pot's depth is less important than its diameter; i've successfully used both a straight-sided saute pan and a dutch oven. whichever type of pot you use, it should have a tight-fitting, ovensafe lid. vegetable broth can be substituted for the chicken broth. this is a recipe from americas test kitchen.
this is the first recipe i kind of put together myself. i was just trying to use up some potatoes. omit the onions if you want. i was just trying to get rid of those, too, haha. i also based this on what we had in the house, so it only serves 2. but you c
avocado vinaigrette is a traditional australian recipe for an entrée, which acknowledges that so scrumptious is the avocado that it is in little need of embellishment. for many australians, eating this dish may well have been their introduction to avocad
very simple banana trifle that i've made several times now, my own recipe. no chocolate, no "extra" flavors (i mean you, toffee!). as given it doesn't make a huge amount, but it's very easy to scale it up for a crowd or down for a single serving. bes
this recipe is really delicious and couldn't be simpler to make, and only takes a few minutes to cook. the broccoli comes out crisp-tender; the broccoli has a slightly crisp exterior from cooking it at such high heat. this recipe is from food and wine.
this is a version of edward espe brown's breakfast fruit salad, described in "zen: the art of modern eastern cooking". it's fresh, delicious and very filling. i use to have it for lunch because it has proteins, carbs and vitamins, and gives an instant boo
Follow the food story Find cooking methods, recipes, tastings and everything about food here.