Rice arrived in Mexico via La Nao de La China (a.k.a.

The double handles on this Lodge creation allow it to be moved easily from one cooking vessel to another, and the seasoning (which gets better with age) assures the contents won’t stick.(Keep screen awake).gingersnap crumbs.

[12-ounce] package.finely chopped pecans.packages cream cheese.

refrigerated eggnog.Prepare the crust:.

Lightly coat a 9-inch springform pan with cooking spray; set aside.

Stir together gingersnap crumbs, pecans, melted butter, sugar, and salt in a medium bowl until evenly combined.Let stand at room temperature overnight..

In a small saucepan of boiling salted water, cook the corn kernels until just tender, about 2 minutes.In a large saucepan, combine the chicken broth, corn cobs, chicken thigh, ginger and sliced celery and bring to a simmer.

Cover partially and simmer over low heat until the chicken is cooked through, 30 minutes.Strain the broth and reserve the chicken thigh.