2 : tb Oil
1 : ts Grated ginger
1 : ts Minced garlic
2 : sm Minced red peppers
5 : Mushrooms, thinly sliced
3 : Green onions, sliced
16 : oz Tofu, cubed
2 : tb Red miso, mixed with 1/ c
-- : -- water
1 : tb Soy sauce
1 : tb Honey
1 : tb Tahini
1/2 : ts Vinegar
1 : ts Cornstarch dissolved in 2 tb
-- : -- water
1 : lb Navy Beans
Ham : Ham Pieces
2 : sm Onions; chopped
1/2 : Carrot; diced
2 : Stalks Celery; diced
1 : Potato; diced
1 : ts Celery Salt
1 : ds Garlic Salt
1/2 : ts Pepper
2 : ts Salt
1/2 : ts Celery Seed
1/2 : ts Parsley Flakes
1 : c Tomato Juice
3 : sl Bacon
2 : c Baked or boiled beans
4 : c Cold water
1 : tb Flour
Salt; : Salt; pepper, paprika
1 : tb Butter
1 : /3 c (8oz) dried kidney beans
1 : qt Water
2 : ts Salt
2 : tb Veggie broth
3/4 : c Chopped onion
1/2 : Cu diced carrots
1 : c Diced celery
1 : ts Marjoram
1 : Clove garlic; minced
1 : ds Pepper
1 : c Claret dry red wine
6 : Thin slices lemon for
-garnish : -garnish
1 : /2 lb Beans, soup
2 : c Celery, diced
1/2 : c Onion, chopped
1 : c Tomato, strained
2 : ts Parsley, minced
1/2 : c Potato, diced
Salt : Salt & pepper
2 : c Dried beans, soaked
1 : Onion, chopped
2 : Carrots, peeled & sliced
1 : Celery stick, sliced
2 : Tomatoes, chopped
1/2 : c Olive oil
Bay : Bay leaves
1 : ts Salt
1 : pn Pepper
1 : ts Cumin
3 : pt Stock
2 : lb Great northern beans
2 : lg Onions, finely chopped
2 : Cloves garlic, chopped
2 : qt Water (or more if needed)
1 : lb Smoked sausage, diced
Salt : Salt & pepper to taste
1 : pk Small dry lima beans
1 : Ham bone, OR>>>>
4 : Ham hocks
Lemon : Lemon pepper
Oleo : Oleo
1 : Bunch green onions, chopped
6 : Stalks celery, chopped fine
Salt : Salt & pepper to taste
Accent : Accent (MSG) as desired
Water, : Water, as needed
1 : lb Black or red beans
1 : /2 lb Smoked ham hocks
2 : qt Chicken broth or bouillon
3 : tb Butter
2 : c Minced onions
1/2 : c Minced celery
1/2 : c Minced carrots
2 : Cloves garlic; minced
1 : tb Vinegar
1 : ts Salt
1 : Bay leaf
Freshly : Freshly ground pepper to
-taste : -taste
1 : lb Great northern beans
1 : /2 c Diced ham
1 : c Onion; chopped
3/4 : c Celery with leaves; chopped
5 : ts Parsley; chopped
1/4 : ts Black pepper
10 : c Water
2 : ts Salt
3 : tb Cooking oil
1 : Clove garlic; chopped
0: Scald milk, stir in sugar, salt, butter and cool to lukewarm
1: Combine water and yeast in a large bowl, stir until dissolved
2: Beat in milk mixture and egg
3: Add half the flour, beat until smooth
4: Stir in remaining flour to make a stiff batter
5: Add more flour if necessary
6: Cover tightly and refrigerate dough at least 2 hours
7: It may be refrigerated up to 3 days
8: Divide dough in half
9: On a lightly floured roll out one half to a 9x18" rectangle
10: Brush with half the melted butter
11: Sprinkle half the cherry mixture over dough, pat lightly
12: Starting with an 18" edge, fold 1/3 of dough to center
13: Then fold over remaining 1/3 of dough to make a 3-layer strip
14: Pinch to seal edges
15: Cut each strip into 8 sections
16: Make 4 slashes through a cut edge of each section
17: Place on a greased baking sheet, and shape into bear claws by separating the slashes
18: Repeat using remaining dough and cherry mixture
19: Blend yolk and water, brush onto rolls
20: Sprinkle with remaining 1/3 cup nuts and 2 tablespoons sugar
21: Let rise about 10 minutes, and bake until golden brown
22: CHERRY MIXTURE Make this recipe while the Sweet Rich Dough is rising
23: Drain and chop cherries, drain again on paper towels
24: Combine chopped cherries, dates, raisins, lemon peel, the 1/2 cup walnuts, and 2 tablespoons sugar
25: File ftp://ftp
26: idiscover
27: co
28: uk/pub/food/mealmaster/recipes/mmkah001
29: zip