|
|
:: Beans and Grains ::
Basic Cooked Beans - 1 1/2 dried beans salt 1. Put beans in a large bowl and add 4 cups water and 1 teaspoon salt. Let stand 12 hours or overnight. For quick soaking, put beans, 4 cups water, and 1 teaspoon salt in the pr...
View Recipe
Basic Cream Soup and Variations - 4 c Fresh vegetables, coarsley -chopped 4 tb Flour 5 c Chicken stock 3 c Light cream 5 tb Butter Salt and Pepper to taste CREAM OF CAULIFLOWER SOUP: 4 c Cauliflower flowerets Paprika Basic cream soup ...
View Recipe
Basic Crockpot Beans - Ingredients2eachonions, chopped 2-3eachgarlic cloves 1pounddried beans, soaked 4 hours or overnight 1-2eachbay leaves 1water to coverDirections:Put in crockpot and cook about 4-6 hours on high or over...
View Recipe
Basic Guidelines For Making Vegetable Stock - 2 qt Cold water 8 c Vegetables -- cut into 1" Pieces First choose the ingredients to reflect the soup in which the broth is being used. A general guideline for making vegetable broth is to use about 8...
View Recipe
Basic Guidelines For Pressure Cooking Dry Beans - ***none*** Pick over beans, rinse and drain. Cook 1 cup of beans (presoaked or unsoaked) with 4 cups of water plus 1 tablesp oon of oil. Add 3 cups of water and 1 tablespoon of oil for each additional...
View Recipe
Basic Vegetable Soup - 3 c Beef broth -- *see note 2 c Water 1 c Tomato juice 2 Potatoes -- medium size 3 Carrots -- diced 1 sm Onion -- diced 2 Celery stalks -- diced 1/4 c Green peppers -- diced 1/2 c Green beans -- chopp...
View Recipe
Basil Bean Salad - 1 10oz. pkg frozen green beans 1/2 c Onions; very thinly sliced 2 tb Red wine vinegar 1 tb Olive oil; plus 1 tsp. 3 tb Water 1/8 ts Garlic powder 1 ts Dried basil 1 tb Grated Parmesan cheese 1/8 ts Pe...
View Recipe
Basil Buttered Beans - 2 C Green Beans -- fresh, cut into 2" -- pieces 2 Tbsp Chopped Onion 2 Tbsp Chopped Celery 1/4 C Water 1 Tsp Butter Buds -- or butter, melted 1 1/2 Tsp Fresh Basil -- minced, or 1/2 t dry 1/4 Tsp Salt...
View Recipe
Bayswater Brasserie Seared Sea Scallops In Lime Broth - Stephen Ceideburg 12 lg Jerusalem Artichokes Olive oil 12 Cloves shallots 20 Scallops 4 Kaffir Lime Leaves 8 Wing Beans 600 ml Fish Stock 3 Limes, Juice Only 2 tb Fish Sauce Pepper to taste True shall...
View Recipe
Bazaar Vegetable Soup - 10 c Cold water 3/4 c Green split peas 2 tb Pearl barley 1/4 c Baby lima beans 2 c Sliced carrots 1 lg Onion, diced Handful of celery tops, cut -up 4 tb Commercial chicken soup base 2 tb Butter or mar...
View Recipe
Pages :
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | 48 | 49 | 50 | 51 | 52 | 53 | 54 | 55 | 56 | 57 | 58 | 59 | 60 | 61 | 62 | 63 | 64 | 65 | 66 | 67 | 68 | 69 | 70 | 71 | 72 | 73 | 74 | 75 | 76 | 77 | 78 | 79 | 80 | 81 | 82 | 83 | 84 | 85 | 86 | 87 | 88 | 89 | 90 | 91 | 92 | 93 | 94 | 95 | 96 | 97 | 98 | 99 | 100 | 101 | 102 | 103 | 104 | 105 | 106 | 107 | 108 | 109 | 110 | 111 | 112 | 113 | 114 | 115 | 116 | 117 | 118 | 119 | 120 | 121 | 122 | 123 | 124 | 125 | 126 | 127 | 128 | 129 | 130 | 131 | 132 | 133 | 134 | 135 | 136 | 137 | 138 | 139 | 140 | 141 | 142 | 143 | 144 | 145 | 146 | 147 | 148 | 149 | 150 | 151 | 152 | 153 | 154 | 155 | 156 | 157 | 158 | 159 | 160 | 161 | 162 | 163 | 164 | 165 | 166 | 167 | 168 | 169 | 170 | 171 | 172 | 173 | 174 | 175 | 176 | 177 | 178 | 179 | 180 | 181 | 182 | 183 | 184 | 185 | 186 | 187 | 188 | 189 | 190 | 191 | 192 | 193 | 194 | 195 | 196 | 197 | 198 | 199 | 200 | 201 | 202 | 203 | 204 | 205 | 206 | 207 | 208 | 209 | 210 | 211 | 212 | 213 | 214 | 215 | 216 | 217 | 218 | 219 | 220 | 221 | 222 | 223 | 224 | 225 | 226 | 227 | 228 | 229 | 230 | 231 | 232 | 233 | 234 | 235 | 236 | 237 | 238 | 239 | 240 | 241 | 242 | 243 | 244 | 245 | 246 | 247 | 248 | 249 | 250 | 251 | 252 | 253 | 254 | 255 | 256 | 257 | 258 | 259 | 260 | 261 | 262 | 263 | 264 | 265 | 266 | 267 | 268 | 269 | 270 | 271 | 272 | 273 | 274 | 275 | 276 | 277 | 278 | 279 | 280 | 281 | 282 |
|
|
