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9 years ago @ The FN Dish - Spring Fling: Artichokes · 0 replies · +1 points
9 years ago @ The FN Dish - Spring Fling: Artichokes · 0 replies · +1 points
9 years ago @ Made Remade - Why I Love Sugru (And ... · 0 replies · +1 points
10 years ago @ Star Talk - Star Scrapbooks: A Loo... · 0 replies · +1 points
11 years ago @ Design Happens - Home for the Holidays:... · 0 replies · +1 points
11 years ago @ Design Happens QA/DEV - Auto Draft · 0 replies · +1 points
14 years ago @ Healthy Eats - Potato Soup, Lightened Up · 0 replies · +1 points
Try this recipe: http://www.food.com/recipe/creamy-potato-parsley-...
14 years ago @ Healthy Eats - Katie's Healthy Bites:... · 0 replies · +1 points
Yes, Valencia rice originates from the Valencia region in Spain and is classically used to make paella. If you can't find Valencia rice, you can substitute the Italian short-grain Arborito. It's typically used to make risotto, and is available in many supermarkets.
14 years ago @ Healthy Eats - Katie's Healthy Bites:... · 1 reply · +1 points
Cooking is complete when the rice is tender and has absorbed all of the cooking liquid. Tip the pot to the side to check on the water, and taste a grain of rice to check on doneness.
14 years ago @ Healthy Eats - Taste Test: Nonfat Van... · 0 replies · +1 points
It's simple and delicious!
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