pretty much the base food for every meal that we cook. the "hikaka" at the bottom is an absolute must.. its an arab delicacy lol. note, if you try it, that the water amount probably isnt accurate. i dont measure things with a measuring cup-- just cover the rice with about 1/2" of water. also for easier removal, this works best with a nonstick pot
#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Healthy #Iraqi #Side-dishes #Rice #Middle-eastern #Easy #Beginner-cook #Dietary #Low-cholesterol #Low-saturated-fat #Low-in-something #Pasta-rice-and-grains #White-rice
the combination of the tart sauce and the sweetness of the peaches make this recipe one we enjoy often. i use the shank end of the ham since it has less connective tissue, less fat, is easier to carve, and makes a more attractive presentation than the ru
this is a favorite of ours, especially for breakfast. it's great toasted with a smooth splatter of butter over it. my husband and i originally had it at "the ellis river house" in jackson, n.h about 18 years ago. lucky for us when we stayed there, they
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have always loved raw broccoli and disliked it cooked. some time ago my digestive system screamed, "no more raw", so i came up with this recipe. now the scream is "more,more"! do not be dismayed by length of instructions...really very easy.
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