Growing up in Hawaii we cooked rice every night. The basics were to use the plastic measuring cup that came with our rice cooker (which actually measures to 3/4 cup not a full cup) and fill the water to the designated line then press the button and you would have fresh hot rice in about 30 minutes.
No more pumpkin pies for me. I'm hooked on the squares! And the best part is that it's easier than pies. I guess you could say that these are simply delicious :) I like to place the squares into cupcake liners to dress them up. It also make them easier to pick up and eat when it's in its own little wrapper.
I was making steamed broccoli and cauliflower as a side dish and would usually just toss it with a couple pats of butter. OK maybe more than that :)
Then I thought... there must be a recipe for a basic butter sauce that wasn't just melted butter with flavorings. And sure enough - there was! I found this recipe on food.com that was recommended for pasta or veggies.
My friend Craig whom is an excellent cook made this fabulous shrimp for a picnic. I couldn't stop eating them. The shrimp were flavored perfectly and I could have eaten them just as they were, but the dipping sauce was a perfect match. They were possibly the best cold shrimp appetizer I have ever had.