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Results 1 - 10 of 11 for legumes

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Melt butter in large pot. Saute onion and leek until tender, about 15 minutes. Add potatoes, carrots, salt, pepper and water. Dilute ...

This soup mellows and thickens when made a day ahead. Rinse and sort beans, discarding any blemished ones. Cover with cold water and soak ...

Tear lettuce and place in bowl. Slice thinly the tomato, cucumber, avocado and onion and add to lettuce. Mix olive oil, vinegar and salt. ...

Snap off the tips of the beans. In a large saucepan, bring salted water to a boil. Add the beans a few at a time, so as you know, the water ...

In separate saucepans cook carrots, potatoes, green beans, and peas in boiling slated water to cover until each vegetable is just tender. ...

Heat water and beans in dutch oven till boiling. Boil 2 minutes remove from heat. Cover and let stand 1 hour. Heat water and beans to boil, ...

Combine the bread crumbs and oat bran. Add the egg white and mix. (If the mixture is not moist, add a little water.) Add the other ...

Wash and soak 2 1/2 cups beans overnight. Drain and place in 3 quart pot. Cover with 2 quarts water and add 3 trimmed ham hocks. Simmer 2 ...

Rinse and soak legume mix overnight or boil 3 minutes and soak 1 hour. Do not drain. Bring to a boil. Add ham, carrots, celery and green ...

10. BASIC ROAST RECIPE

NOTE: 2 tablespoons soy milk powder plus 1 tablespoon oil plus 3 tablespoons water, or 2 egg whites can be used as substitutes for one egg. ...

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