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Sheryl's November Three Bean Stew With Pintos Lentils And Great Northern Beans Recipe by swimmerjs
Chicken & Green Bean Pot Stew Chicken & Green Bean Pot Stew Hi everyone!!! After yesterday’s Clean Monday or Ash Monday and a day of fasting, I am back with another Chicken recipe. 🙂 Fasting usually last for about 40 some odds days, which is way to long of time at least for me that is, so what I usually do is fast the last week before Easter. I think most people do that know, busy schedule and fasting a bit difficult. If your in the mood to eat something different give this recipe a try, you just might like it. 🙂 My husband is a fan of Green beans, me not so much, but before I say NO to something I like to try it out first, I have actually tried to eat them a few times in the past, but it was a no go. I gave it one more try again today just in case my tastebuds have changed aaaand NO they have not..:), so I can officially say I am not a fan of Green Beans. Since, I do love Chicken this recipe has the combination of both worlds, and the taste is just superb (Chicken of course is). 🙂 With the addition of fresh tomatoes and herbs simmering together just makes you want to eat it all at once. Adding a side dish of Feta cheese, drizzled with Olive Oil, topped with fresh Oregano, dipping that fresh slice of bread into the sauce AWWW!! what more can I say. 🙂 Foodzesty
Red Pumpkin Sweet Gharge Recipe by Pragati Hakim
Cooking Instructions 20 minutes 1 Wash, peel and cut pumpkin into pieces. 2 Microwave for ten minutes. 3 Take into mixer jar,add jaggery powder and blend.Make puree.To this add pinch of salt and cardamom powder.Add Two teaspoon oil. 4 Now to this add wheat flour as required knead a stiff dough.Do not use water.Keep aside for half an hour. 5 Now in a rolling board roll big chapati cut round puri by using the glass.Stick poppy seeds to puri. 6 Heat oil in a pan.Add these puris and fry till golden brown. 7 Our tasty gharge is ready to eat. Serve with any pickle or spicy chutney. 1 Wash, peel and cut pumpkin into pieces. 1 Wash, peel and cut pumpkin into pieces. 2 Microwave for ten minutes. 2 Microwave for ten minutes. 3 Take into mixer jar,add jaggery powder and blend.Make puree.To this add pinch of salt and cardamom powder.Add Two teaspoon oil. 3 Take into mixer jar,add jaggery powder and blend.Make puree.To this add pinch of salt and cardamom powder.Add Two teaspoon oil. 4 Now to this add wheat flour as required knead a stiff dough.Do not use water.Keep aside for half an hour. 4 Now to this add wheat flour as required knead a stiff dough.Do not use water.Keep aside for half an hour. 5 Now in a rolling board roll big chapati cut round puri by using the glass.Stick poppy seeds to puri. 5 Now in a rolling board roll big chapati cut round puri by using the glass.Stick poppy seeds to puri. 6 Heat oil in a pan.Add these puris and fry till golden brown. 6 Heat oil in a pan.Add these puris and fry till golden brown. 7 Our tasty gharge is ready to eat. Serve with any pickle or spicy chutney. 7 Our tasty gharge is ready to eat. Serve with any pickle or spicy chutney. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lickity-Split Cocoa Cake with Cream Cheese Frosting Lickity-Split Cocoa Cake with Cream Cheese Frosting Stewed Lamb & Lentils Pan-fried Brussels Sprouts & Bacon Sweet Potato & Marshmallows Egg Biryani Egg roll Egg rice Green Beans Subzi Green Beans/Barbati Subji Garlic Capsicum Rice Beetroot & Coconut Ladoo Stewed Lamb & Lentils Pan-fried Brussels Sprouts & Bacon Sweet Potato & Marshmallows Egg Biryani Egg roll Egg rice Green Beans Subzi Green Beans/Barbati Subji Garlic Capsicum Rice Beetroot & Coconut Ladoo
Sautéed Brussels Sprouts With Bacon And Garlic Recipe by CoolJewel
Sautéed Brussels Sprouts With Bacon And Garlic Cooking Instructions 20 mins 1 Rinse Brussels sprouts in cold water, trim the ends and slice in half. 2 Put them in a microwaveable dish with about 2 TBS. of water, cover and steam slightly in the microwave for about 3 minutes. Afterwards, drain the water and set aside. 3 In the meantime, begin sautéing the raw bacon and garlic in the olive oil, until bacon is very crisp and garlic turns dark brown. 4 Add in the steamed Brussels sprouts, black pepper, and continue to sauté on med-hi heat until Brussels sprouts begin to char, about 7 minutes. 5 Enjoy! 1 Rinse Brussels sprouts in cold water, trim the ends and slice in half. 1 Rinse Brussels sprouts in cold water, trim the ends and slice in half. 2 Put them in a microwaveable dish with about 2 TBS. of water, cover and steam slightly in the microwave for about 3 minutes. Afterwards, drain the water and set aside. 2 Put them in a microwaveable dish with about 2 TBS. of water, cover and steam slightly in the microwave for about 3 minutes. Afterwards, drain the water and set aside. 3 In the meantime, begin sautéing the raw bacon and garlic in the olive oil, until bacon is very crisp and garlic turns dark brown. 3 In the meantime, begin sautéing the raw bacon and garlic in the olive oil, until bacon is very crisp and garlic turns dark brown. 4 Add in the steamed Brussels sprouts, black pepper, and continue to sauté on med-hi heat until Brussels sprouts begin to char, about 7 minutes. 4 Add in the steamed Brussels sprouts, black pepper, and continue to sauté on med-hi heat until Brussels sprouts begin to char, about 7 minutes. 5 Enjoy! 5 Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Goulash Pretzel Salad Fab Fries Lisa's Cheesy Beef ranch Hashbrown Casserole Super easy Nutella french toast roll ups! Goulash Pretzel Salad Fab Fries Lisa's Cheesy Beef ranch Hashbrown Casserole Super easy Nutella french toast roll ups! Raspberry banana loaf Goulash Easy to make baby food Mike's Crazy EZ Loco Moco Best Spicy Meatball And Tomato Sauce On A Green Salad Chocolate Covered Potato Chips Asian Steam Mussels Salmon Pattys Mediterranean Style Zucchini Boats Cheese pie Raspberry banana loaf Goulash Easy to make baby food Mike's Crazy EZ Loco Moco Best Spicy Meatball And Tomato Sauce On A Green Salad Chocolate Covered Potato Chips Asian Steam Mussels Salmon Pattys Mediterranean Style Zucchini Boats Cheese pie
Fresh, Sautéed Brussel Sprouts Recipe by SherryRandall: The Leftover Chronicles
Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 05, 2019 20:12 Benton, Kentucky I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time. Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me. I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya! Comments (3)
Egg Rice Recipe by Mallika Ramshatriya
Cooking Instructions 15 min 1 In a kadhai add oil when hot add whole garam masala when it splutters.Add sliced onion cook till translucent. 2 Now add Ginger garlic paste,cook for 1min.Add tomato cook for 1min 3 Add all dry masala and add curd cook for 2 minutes till oil separates 4 Now add boiled eggs cut into half.Mix it.Now add rice slowly mix it add salt and garnish with coriander leaves.Now it's ready serve with raita of your choice.Leftover ka makeover 1 In a kadhai add oil when hot add whole garam masala when it splutters.Add sliced onion cook till translucent. 1 In a kadhai add oil when hot add whole garam masala when it splutters.Add sliced onion cook till translucent. 2 Now add Ginger garlic paste,cook for 1min.Add tomato cook for 1min 2 Now add Ginger garlic paste,cook for 1min.Add tomato cook for 1min 3 Add all dry masala and add curd cook for 2 minutes till oil separates 3 Add all dry masala and add curd cook for 2 minutes till oil separates 4 Now add boiled eggs cut into half.Mix it.Now add rice slowly mix it add salt and garnish with coriander leaves.Now it's ready serve with raita of your choice.Leftover ka makeover 4 Now add boiled eggs cut into half.Mix it.Now add rice slowly mix it add salt and garnish with coriander leaves.Now it's ready serve with raita of your choice.Leftover ka makeover More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lickity-Split Cocoa Cake with Cream Cheese Frosting Lickity-Split Cocoa Cake with Cream Cheese Frosting Pan-fried Brussels Sprouts & Bacon Sweet Potato & Marshmallows Egg Biryani Egg roll Red pumpkin sweet gharge Green Beans Subzi Green Beans/Barbati Subji Garlic Capsicum Rice Beetroot & Coconut Ladoo Mutton bone and drumstick saru Pan-fried Brussels Sprouts & Bacon Sweet Potato & Marshmallows Egg Biryani Egg roll Red pumpkin sweet gharge Green Beans Subzi Green Beans/Barbati Subji Garlic Capsicum Rice Beetroot & Coconut Ladoo Mutton bone and drumstick saru
Noom Friendly Whole Wheat Sweet Potato Muffins Recipe by Chris Jordan
Cooking Instructions 1 Preheat the oven to 400F. Wash the potato and prick it several times with a fork. Bake for 40 minutes on a baking sheet. 2 The sweet potato should be soft; test with a fork. Peel and mash it. 3 Set the oven to 350F. 4 In a mixing bowl, combine all the dry ingredients. 5 Add the rest of the ingredients to the bowl and mix completely 6 Grease 16 muffins cups or use paper liners. I tend to use liners. It is just easier. 7 Spoon out the batter evenly amongst the cups. 8 Bake for 12 to 15 minutes. Once completely cooled, you can easily decorate these muffins. Here I've used some marshmallow fondant to make little froggies. 1 Preheat the oven to 400F. Wash the potato and prick it several times with a fork. Bake for 40 minutes on a baking sheet. 1 Preheat the oven to 400F. Wash the potato and prick it several times with a fork. Bake for 40 minutes on a baking sheet. 2 The sweet potato should be soft; test with a fork. Peel and mash it. 2 The sweet potato should be soft; test with a fork. Peel and mash it. 3 Set the oven to 350F. 3 Set the oven to 350F. 4 In a mixing bowl, combine all the dry ingredients. 4 In a mixing bowl, combine all the dry ingredients. 5 Add the rest of the ingredients to the bowl and mix completely 5 Add the rest of the ingredients to the bowl and mix completely 6 Grease 16 muffins cups or use paper liners. I tend to use liners. It is just easier. 6 Grease 16 muffins cups or use paper liners. I tend to use liners. It is just easier. 7 Spoon out the batter evenly amongst the cups. 7 Spoon out the batter evenly amongst the cups. 8 Bake for 12 to 15 minutes. Once completely cooled, you can easily decorate these muffins. Here I've used some marshmallow fondant to make little froggies. 8 Bake for 12 to 15 minutes. Once completely cooled, you can easily decorate these muffins. Here I've used some marshmallow fondant to make little froggies. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Voodoo Pasta Potato and Leek Soup Chicken Cacciatore Protein Power Salad Korean Breakfast Muffin Voodoo Pasta Potato and Leek Soup Chicken Cacciatore Protein Power Salad Korean Breakfast Muffin Soft and smooth eba Green Lentil Soup Chicken Provolonish Korean Breakfast Muffin Aalu ki tikkiya “Wallet” (waffle/omelette) Microwave Denver Omelet Brad's Inspired Tuna Salad Sandwich on Wheat Bread Beetroot hummus crostini Pink Lemonade No-Bake Cheesecake Soft and smooth eba Green Lentil Soup Chicken Provolonish Korean Breakfast Muffin Aalu ki tikkiya “Wallet” (waffle/omelette) Microwave Denver Omelet Brad's Inspired Tuna Salad Sandwich on Wheat Bread Beetroot hummus crostini Pink Lemonade No-Bake Cheesecake
Green Beans Subzi Recipe by Darshana Patel
Cooking Instructions 10 minutes 1 Remove seeds from beans. Tender green beans can be chopped. Chop the brinjal. Wash it thoroughly. Take a pan. Add oil. Once oil is hot, add jeera, garlic. 2 Add asafoetida. Add green beans and brinjal. Add red chilli powder, turmeric and salt. Add water. Close the cooker lid. Give 2 whistles. Let it cool. Open, mix it well and serve with Roti. 3 Give 2 whistles. Let it cool. Open, mix it well and serve with Roti. 1 Remove seeds from beans. Tender green beans can be chopped. Chop the brinjal. Wash it thoroughly. Take a pan. Add oil. Once oil is hot, add jeera, garlic. 1 Remove seeds from beans. Tender green beans can be chopped. Chop the brinjal. Wash it thoroughly. Take a pan. Add oil. Once oil is hot, add jeera, garlic. 2 Add asafoetida. Add green beans and brinjal. Add red chilli powder, turmeric and salt. Add water. Close the cooker lid. Give 2 whistles. Let it cool. Open, mix it well and serve with Roti. 2 Add asafoetida. Add green beans and brinjal. Add red chilli powder, turmeric and salt. Add water. Close the cooker lid. Give 2 whistles. Let it cool. Open, mix it well and serve with Roti. 3 Give 2 whistles. Let it cool. Open, mix it well and serve with Roti. 3 Give 2 whistles. Let it cool. Open, mix it well and serve with Roti. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lickity-Split Cocoa Cake with Cream Cheese Frosting Lickity-Split Cocoa Cake with Cream Cheese Frosting Sweet Potato & Marshmallows Egg Biryani Egg roll Red pumpkin sweet gharge Egg rice Green Beans/Barbati Subji Garlic Capsicum Rice Beetroot & Coconut Ladoo Mutton bone and drumstick saru Sponge Gourd (galka) Sev Sabji Sweet Potato & Marshmallows Egg Biryani Egg roll Red pumpkin sweet gharge Egg rice Green Beans/Barbati Subji Garlic Capsicum Rice Beetroot & Coconut Ladoo Mutton bone and drumstick saru Sponge Gourd (galka) Sev Sabji
Green Beans/Barbati Subji Recipe by Sangita Vyas
Cooking Instructions 25 minutes 1 Cut and wash Green beans,rest remove the seeds. Chop the onion,tomato and garlic.kerp everything ready. 2 Add oil on a pressure cooker. Add carom and cumin seeds together with asafoetida,let it crackle. Now add garlic,onion,tomato and salt. Saute till tomato get soft. 3 Now add Chilli, turmeric and coriander powder with little water. Let the masala cook well. Now add green beans along with water, fresh coriander and kitchen king masala. When the water starts boiling, close the cooker and cook till 3-4 whistles. Switch off the flame. 4 Serving Time.. Transfer the subji in the bowl and sprinkle coriander, Add rice to the dish, garnish with tomato and cucumber rings with subji.. Enjoy.. 1 Cut and wash Green beans,rest remove the seeds. Chop the onion,tomato and garlic.kerp everything ready. 1 Cut and wash Green beans,rest remove the seeds. Chop the onion,tomato and garlic.kerp everything ready. 2 Add oil on a pressure cooker. Add carom and cumin seeds together with asafoetida,let it crackle. Now add garlic,onion,tomato and salt. Saute till tomato get soft. 2 Add oil on a pressure cooker. Add carom and cumin seeds together with asafoetida,let it crackle. Now add garlic,onion,tomato and salt. Saute till tomato get soft. 3 Now add Chilli, turmeric and coriander powder with little water. Let the masala cook well. Now add green beans along with water, fresh coriander and kitchen king masala. When the water starts boiling, close the cooker and cook till 3-4 whistles. Switch off the flame. 3 Now add Chilli, turmeric and coriander powder with little water. Let the masala cook well. Now add green beans along with water, fresh coriander and kitchen king masala. When the water starts boiling, close the cooker and cook till 3-4 whistles. Switch off the flame. 4 Serving Time.. Transfer the subji in the bowl and sprinkle coriander, Add rice to the dish, garnish with tomato and cucumber rings with subji.. Enjoy.. 4 Serving Time.. Transfer the subji in the bowl and sprinkle coriander, Add rice to the dish, garnish with tomato and cucumber rings with subji.. Enjoy.. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lickity-Split Cocoa Cake with Cream Cheese Frosting Lickity-Split Cocoa Cake with Cream Cheese Frosting Egg Biryani Egg roll Red pumpkin sweet gharge Egg rice Green Beans Subzi Garlic Capsicum Rice Beetroot & Coconut Ladoo Mutton bone and drumstick saru Sponge Gourd (galka) Sev Sabji Beetroot Rice Egg Biryani Egg roll Red pumpkin sweet gharge Egg rice Green Beans Subzi Garlic Capsicum Rice Beetroot & Coconut Ladoo Mutton bone and drumstick saru Sponge Gourd (galka) Sev Sabji Beetroot Rice
Stuff Beetroot Roll Recipe by Gastrophile India
Cooking Instructions 1 Peel beetroot and cut it into thin slices like chips. 2 Heat a pan and add 1 tablespoon oil. Put beetroot slice on it and roast it from both the sides for one minute and sprinkle some salt on it and keep it aside. 3 Now take a bowl and add hung curd and add cumin powder, salt, black pepper, coriander leaves, green chilli and mix everything well. 4 Our stuffing is ready. Now take a teaspoon of stuffing and spread it on beetroot slice and roll it. 5 Repeat this process for all of the remaining chips. Now our Stuffed Beetroot Roll is ready to serve. 1 Peel beetroot and cut it into thin slices like chips. 1 Peel beetroot and cut it into thin slices like chips. 2 Heat a pan and add 1 tablespoon oil. Put beetroot slice on it and roast it from both the sides for one minute and sprinkle some salt on it and keep it aside. 2 Heat a pan and add 1 tablespoon oil. Put beetroot slice on it and roast it from both the sides for one minute and sprinkle some salt on it and keep it aside. 3 Now take a bowl and add hung curd and add cumin powder, salt, black pepper, coriander leaves, green chilli and mix everything well. 3 Now take a bowl and add hung curd and add cumin powder, salt, black pepper, coriander leaves, green chilli and mix everything well. 4 Our stuffing is ready. Now take a teaspoon of stuffing and spread it on beetroot slice and roll it. 4 Our stuffing is ready. Now take a teaspoon of stuffing and spread it on beetroot slice and roll it. 5 Repeat this process for all of the remaining chips. Now our Stuffed Beetroot Roll is ready to serve. 5 Repeat this process for all of the remaining chips. Now our Stuffed Beetroot Roll is ready to serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Homemade mac and cheese Shrimp Scampi Blueberry Cornbread Muffins Oreo Milkshake Steamed bread/Idombolo Homemade mac and cheese Shrimp Scampi Blueberry Cornbread Muffins Oreo Milkshake Steamed bread/Idombolo Rawa dhokla Crockpot London Broil with Spinach Palak aloo kofta Palak chole Oven Grilled Goat Meat and Guacamole #5ingredients or less Soya chunks Pulao Date milky shake Shahi kheer Drumstick flower and peas bhaji Date Honey Banana Shake Rawa dhokla Crockpot London Broil with Spinach Palak aloo kofta Palak chole Oven Grilled Goat Meat and Guacamole #5ingredients or less Soya chunks Pulao Date milky shake Shahi kheer Drumstick flower and peas bhaji Date Honey Banana Shake