he egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon
sing fermented beans in whole bean form, place the beans in
Drain beans, chop onion and combine with soups, bean sprouts and water chestnuts.
Add a shake of soy sauce.
Put in greased 9 x 13 casserole dish.
Combine soups and spread on top.
Grate cheese on top.
Heat in 350\u00b0 oven until bubbly.
Top with fried onion rings and serve.
little of the lettuce, bean sprouts, pork rind, fried shallots
Combine soups.
Pour 1/2 into greased 2-quart casserole. Layer bean sprouts, water chestnuts and then green beans.
Add remaining soup.
Bake at 350\u00b0 for 20 minutes.
Top with onion rings and return to oven for 5 more minutes.
Serves 6.
ransfer 2 cups of the bean soup to a food processor
This is believed to be one of the best bean soups of the past.
Cook broccoli and lima beans (in separate pans) as package directs.
Combine soups and heat, then in a casserole dish, put a layer of lima beans and then a layer of broccoli.
Pour half of the heated soup over this.
Then again, add layers of beans and broccoli. Top with remaining soup.
Sprinkle buttered crumbs on top of soup.
Crumbs can be Rice or Corn Chex or crackers.
Rice Chex is good!
Bake at 350\u00b0 for 30 minutes.
Cook ground beef until brown.
Drain well.
Add soups and onion.
Stir well.
Heat until hot.
Add peas, if desired.
Serves 4 to 6.
Mix together all soups, sour cream and shredded Cheddar cheese in crock-pot.
Heat until hot.
Serve with nacho chips and jalapenos.
Heat soups and water.
Add garlic, crushed.
Add parsley. Simmer for 5 minutes.
Add ham and heat thoroughly.
Serve with celery sticks, carrot sticks, green onions and radishes.
Saute chopped onions in margarine until soft.
Add hot dog pennies and saute for 2 minutes.
Add soups and water and blend gently to get lumps out.
Add seasonings.
Enjoy!
drain, and rinse canned 3 bean salad in colander.
When
Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry lamb, garlic and chili peppers for 3-4 mins, until browned, breaking up lumps with a spoon. Transfer to a plate. Cover to keep warm.
Heat remaining oil in same wok. Stir-fry beans and onion for 2-3 mins, until tender.
Return lamb mixture to wok with cabbage, black bean sauce and 1/4 cup water. Stir-fry for 2-3 mins, until cabbage begins to wilt. Serve on a bed of rice noodles topped with bean sprouts and cilantro.
Combine chili, garlic, ginger, black bean sauce, rice wine and stock.
Heat peanut oil in a wok over medium-high heat. Stir-fry bok choy for 1 min. Add black bean mixture and stir-fry for 30 seconds. Add mushrooms and continue stir-frying until bok choy is shiny, evenly coated with black bean mixture and just starting to soften. Transfer to a warm serving bowl. Serve immediately with soy sauce.
br>Meanwhile, for the white bean puree, melt butter in medium
edium saucepan, combine vanilla bean pod, vanilla bean seeds, milk and cream
Blanch the bean sprouts for 20 seconds in
br>Meanwhile, to make coffee bean brittle, line a baking sheet
Combine tangerine juice and 2/3 cup sugar in 8-inch square metal baking pan and whisk until sugar dissolves. Freeze tangerine mixture 1 hour, then stir well. Cover and freeze until solid, at least 3 hours or overnight.
Place cream in small bowl. Scrape in seeds from vanilla bean; add bean. Mix in 2 tablespoons sugar. Cover bowl and refrigerate vanilla cream for at least 2 hours or overnight.
Spoon 2 tablespoons vanilla cream into each of 6 glasses. Using fork, scrape granita into flakes. Mound granita into glasses and serve.