Remove from heat and add a few drops of lemon juice to prevent the sugar from recrystallizing.
Remove from the heat and add the remaining 3 cups of blueberries, the lemon juice and cinnamon.
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Reduce the heat and add the rice, spices, cinnamon stick, and bay leaf.
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Next step: In a saute pan over medium heat, add 1 tablespoon of whole allspice, and 1 tablespoon of whole cloves (couple cinnamon stocks is good too) until fragrant.
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Heat 1 Tbs. olive oil in a large Dutch oven (big enough to accommodate the pork loin easily) over medium high heat, add the pork to the pot when very hot, and sear until golden all over, turning as necessary, about 6 to 8 minutes in total.
Remove from heat and immediately add the reserved vegetable mixture, stirring constantly until the roux stops getting darker.
Lower the heat to medium and add enough water to cover the meat.
Increase the heat to medium, add the rice and cook, stirring constantly, for 1 minute, until the grains are thoroughly coated with butter.
Lower the heat to medium, add the onion and bell pepper to the pan, and stir them around until they soften, 2 to 3 minutes.
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Just before you're ready to eat, raise the heat to high (or add a bunch more briquettes and wait a while) and brown the ribs on both sides.
Season the wok, then add 2 tablespoons of oil and heat over a high flame.
Meanwhile, heat 2 tablespoons of olive oil in a saucepan, add the garlic and fry until slightly golden.
Add the cucumber and cook another minute to heat it through.
He is out to convince big resinmakers like GE and Dow Chemical to let Great Lakes do the dirty work of blending their color, heat and light requirements into one pellet they can then add to polypropylene for car bumpers.
Add to the mix Thai chilies, for heat (if you can't find Thai chilies, the more ubiquitous red chili sauce found in Asian markets makes a fine substitute), and a moderate amount of sugar, for balance, and you have a zippy vinaigrette that dresses a beautiful salad of shallots, mint, cilantro, scallions and toasted rice.
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Add the tomatoes and basil, and cook over a medium heat for 25 minutes, until the sauce thickens.
Heat a non stick pan and dry fry the bacon until crisp, add the mushrooms and continue frying for about 5 mins until they have softened.
Add the salt, pepper, and lemon juice and remove from the heat.
Add the onion, almonds and pine nuts, and cook over low heat, stirring occasionally, for about 5 minutes, until the onions are softened.
Add the ground round, onion and pear, and cook over high heat, stirring often, until the meat has lost its pink color, about 5 minutes.
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Add all the beef to the dutch oven, stir in remaining ingredients reduce heat to low.
Add the water, celery, onion, and pepper, cover, and turn the heat on high.
Since shrimp can easily overcook, add them to the pot of poaching brine only after it has been taken off the heat.
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