Hydrate and rinse beans (a bag of 15 bean soup can be used in place of the dry beans listed) according to package instructions. (note: split peas and lentils do not need to be hydrated)
Add all ingredients to slow cooker except pasta. (If using 15 bean soup mix do not add seasoning packet to slow cooker until the last 30 min of cook time.).
Stir mixture.
Cover and cook on low for 10 hours or until beans are tender. Add pasta, if desired, in the last 15-30 minutes of cook time.
Mix all ingredients together about 4 pm and let rise till 8 am next day. Bring dough together and let rest for 15 min. Flour cutting board liberally and fold dough over on itself making it into a round and cover with a floured towel. Let rise for 2 hours. Heat cast iron pot for 30 min till very hot and flop dough into it. Bake at 500 covered for 30 min then take lid off and reduce heat till 450 and bake another 15 min.
ater, stir for 3 - 4 min, add remaining spice.
Add
lastic wrap and refrigerate for 30 min to 1 hour.
To
Bring chicken broth to a boil (Rachael Ray used beef broth).
Add frozen cauliflower.
Boil for about 8-10 minutes.
Drain -- in case there is too much liquid -- Add cheeses, butter and more broth if it is too thin for your taste.
Smash with a masher. Should be the consistency of mashed potatoes.-- yum!
e added in the last 30 minutes before beans are done
oth sides, about 3-4 min's a side. (You want
oaves rise again for another 30 min or so, brush with egg
or 10 minutes. After 10 min, remove each noodle and place
t looks smooth (about 2 min). You don't want the
Pour diced potatoes into greased 9\"x13\" baking pan. Top with crumbled bacon. Sprinkle cheddar cheese evenly over bacon and potatoes. Beat eggs and milk together, then pour over casserole. Place in a preheated oven at 350 degrees. Bake for 30 min or until knife inserted in center come out clean. Remove from oven and let stand 5 min, then serve. Enjoy a quick and easy casserole for breakfast or any time.
osher salt. Let sit for 30 minutes; this will decrease the
rawns w/it. Chill for 30 min under refrigeration.
Seed & chop
pre-cook tart shells for 5-10 at 375 degrees, let cool for a few minutes. someday i need to try this using puff pastry pressed into muffin trays.
while that's cooking dump everything else in the blender and mix on med for 1-2 min until well combined and frothy.
pour liquid filling into tart shells.
bake at 375 for about 30 min or until set but not dry.
50 degree oven and roast 30 minutes. Remove and let cool
50 degrees for abt 20-30 min until heated through.
OR
Cook for about 8-10 Min's or until done, turning
eat, cook 1 hour and 30 minute or until meat is
Butter clam shells. Crush Ritz cracker add all ingredients (add enough clam juice to to make a well moistened mix) Dust with paprika. Bake in a 350 oven for 30 min or till hot and bubbly
aking tray & bake for 15 min or till lightly browned.