sproutingbeans.blogspot.com

Sprouting Beans

Wednesday, October 26, 2011. For the longest time, I could never make Congee right. The consistency was always off. But, recently, with the help of my Mom and a friend, I found an alternate way of making Congee, that actually works! From left to right: Swanson chicken broth, bean curd stick, jasmine rice, preserved duck eggs, ginger. Close-up on the preserved duck egg. After combining the rice, broth, water, and ginger. Set on high for 5 hours. 15 rice scoop of jasmine rice. Salt, a couple of dashes.

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Sprouting Beans | sproutingbeans.blogspot.com Reviews

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Wednesday, October 26, 2011. For the longest time, I could never make Congee right. The consistency was always off. But, recently, with the help of my Mom and a friend, I found an alternate way of making Congee, that actually works! From left to right: Swanson chicken broth, bean curd stick, jasmine rice, preserved duck eggs, ginger. Close-up on the preserved duck egg. After combining the rice, broth, water, and ginger. Set on high for 5 hours. 15 rice scoop of jasmine rice. Salt, a couple of dashes.

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1 sprouting beans

2 food = love

3 jook

4 it's congee

5 the ingredients

6 the preparation

7 preserved duck egg

8 the recipe

9 congee broth

10 dried scallop

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Sprouting Beans | sproutingbeans.blogspot.com Reviews

https://sproutingbeans.blogspot.com

Wednesday, October 26, 2011. For the longest time, I could never make Congee right. The consistency was always off. But, recently, with the help of my Mom and a friend, I found an alternate way of making Congee, that actually works! From left to right: Swanson chicken broth, bean curd stick, jasmine rice, preserved duck eggs, ginger. Close-up on the preserved duck egg. After combining the rice, broth, water, and ginger. Set on high for 5 hours. 15 rice scoop of jasmine rice. Salt, a couple of dashes.

INTERNAL PAGES

sproutingbeans.blogspot.com

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Sprouting Beans: Tomato, Avcado, Corn & Bean Salad

http://sproutingbeans.blogspot.com/2006/09/tomato-avcado-corn-bean-salad.html

Thursday, September 14, 2006. Tomato, Avcado, Corn and Bean Salad. I couldn't resist picking up this gorgeous magazine called The Best of Fine Cooking. 101 Quick and Delicious Recipes. When I quickly browsed through the magazine at the drug store, I took the drop of drool on the page as a foreshadowing of delicious meals to come. Here's the recipe. Enjoy! Tomato, Avcado, Corn and Bean Salad. Modified from Quick and Delicious 2006. Serves 2 as a Main; 4 as a Side. 1/2 a small red onion, thinly sliced.

2

Sprouting Beans: Bún riêu

http://sproutingbeans.blogspot.com/2011/10/im-sure-everyone-has-their-perfect.html

Sunday, October 02, 2011. The goods for the soup:. Preparing the broth - sauteeing the onion and garlic:. After sauteeing the onion and garlic, I added the chicken broth and water. I take the shortcut and use canned chicken broth. It's just as tasty, and so convenient. Swanson is preferred:. While waiting for it to boil, I started on the best part: the crab meat pork mixture - ground pork, crab meat, eggs:. Once the broth is done simmering, place the vermacelli in serving bowls, add the cooked shrimp and...

3

Sprouting Beans: September 2006

http://sproutingbeans.blogspot.com/2006_09_01_archive.html

Monday, September 18, 2006. More salad and salsa. Grilled chicken breast with mango salsa, corn and brown rice. Pan-fried Tilapia fish with mango salsa, corn, avocado, and brown rice. Thursday, September 14, 2006. Tomato, Avcado, Corn and Bean Salad. I couldn't resist picking up this gorgeous magazine called The Best of Fine Cooking. Here's the recipe. Enjoy! Tomato, Avcado, Corn and Bean Salad. Modified from Quick and Delicious 2006. Serves 2 as a Main; 4 as a Side. 1/2 a small red onion, thinly sliced.

4

Sprouting Beans: Harvest Squash Soup

http://sproutingbeans.blogspot.com/2011/10/harvest-squash-soup.html

Monday, October 10, 2011. My only critism with this recipe, now that I've tried it a few times, is that I would prefer it tasting a bit less orang-y. It isn't bad, but it might be a tad sweet for some. But the texture is perfect, for not having any cream in it. This is basically all you need:. Saute the onions and garlic:. 65279;Once the onions are soft, add the squash and seasonings:. Then, the chicken broth and orange juice:. Add a little salt and pepper to taste, and that's really all there is to it!

5

Sprouting Beans: May 2006

http://sproutingbeans.blogspot.com/2006_05_01_archive.html

Wednesday, May 24, 2006. I can now say that I've used my beautiful Kitchen Aid food processor.even if it was just to make a very small amount of garlic and basil sauce for these grilled sweet peppers. It was fun! Saturday, May 20, 2006. I also made brown rice, influenced by my Dad, who has been encouraging me to eat healthier. Since brown rice is not the tastiest rice on its own, I tried to add some flavor to it. I took this idea from a recipe post on RecipeZaar.com, and made it with margerin...Very easy...

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Warming Up: Chicken & Artichokes! | Delicious! Delicious!

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Warming Up: Chicken & Artichokes! January 31, 2006. INT MR. R.’S KITCHEN–AFTERNOON. The cast iron skillet is back in use as chicken breasts sizzle and pop to a golden brown in olive oil. Caryn is half engulfed in a low cabinet, rooting for something that doesn’t seem to be there. With all her CLANGING, she doesn’t see Hank enter, dressed in swim trunks. He swings a towel over his bare shoulder. Caryn bolts up to a standing position, her head colliding violently with an open cabinet door. She returns to h...

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sproutingbeans.blogspot.com

Sprouting Beans

Wednesday, October 26, 2011. For the longest time, I could never make Congee right. The consistency was always off. But, recently, with the help of my Mom and a friend, I found an alternate way of making Congee, that actually works! From left to right: Swanson chicken broth, bean curd stick, jasmine rice, preserved duck eggs, ginger. Close-up on the preserved duck egg. After combining the rice, broth, water, and ginger. Set on high for 5 hours. 15 rice scoop of jasmine rice. Salt, a couple of dashes.

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