he egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon
sing fermented beans in whole bean form, place the beans in
live scallop on the shell and sprinkle with chervil. Serve
Shell the prawns, remove the heads,
little of the lettuce, bean sprouts, pork rind, fried shallots
Soak mung bean overnight, pick out all bad beans.
Remove shell/skin
Heat peanut oil in a skillet over medium-low heat; add garlic. Cook and stir garlic until slightly browned, 2 to 3 minutes. Add edamame; cook and stir until glossy and puffed, 1 to 2 minutes. Stir black bean sauce into edamame until evenly coated and warmed, 1 to 2 minutes.
Place pizza shell on pizza pan that has been sprayed with Pam and sprinkled with cornmeal (this makes it easy to cut and serve). Spread drained black beans on shell, then salsa.
Sprinkle on cooked turkey sausage.
Cover with cheese and cilantro.
Bake at 400\u00b0 in preheated oven for 7 minutes.
Serve with a large green salad, using nonfat Italian dressing.
Combine first 7 ingredients; divide evenly and place in 6 airtight plastic bags.
Add 2 tablespoons plus 1/4 teaspoon bouillon granules to each package.
Label \"Herb Mix\" and seal. Combine black-eyed peas and next 3 ingredients; divide evenly and place in 6 airtight plastic bags.
Label \"Bean Mix\" and seal. Place 1/3 cup pasta into 6 airtight plastic bags.
Label \"Pasta\" and seal.
Place 1 bag herb mix, 1 bag bean mix and 1 bag pasta in a gift container; repeat procedure with remaining bags.
Yield:
6 (3-bag) gifts.
Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
In a food processor, puree beans until smooth. In a medium bowl, combine beans, eggs, sugar, vanilla and salt; beat well. Pour mixture into the unbaked pie shell.
Bake for 45 minutes or until knife inserted into center of pie comes out clean. Cool before serving.
Saute onion and garlic in olive oil until tender.
Meanwhile, mash the cooked corn and kidney beans together.
Combine bean mixture to onion and garlic.
Add italian and taco seasoning.
Mix together (turn skillet off).
Layer cheese, bean mixture and tomatoes in tacos.
Top with salsa and sour cream.
Mix eggs, sugar, margarine and vanilla with mixer.
Add coconut and set aside.
Put beans in blender (or mash with fork); you may want to add up to 1/4 cup of juice.
Add beans to first mixture; pour into pie shell.
Bake for 55 minutes at 350\u00b0.
Combine first 5 ingredients.
Mix well; pour into pie shell. Bake at 350\u00b0 until firm.
Combine sour cream, eggs, sugar, cinnamon, vanilla and salt. Beat 2 minutes.
Stir in beans and nuts; then blend mixture.
Pour into pie shell and bake at 350\u00b0 for 45 minutes.
Using a spoon (not a mixer), mix together sugar and pinto beans.
Stir in melted margarine.
Add eggs and stir well.
Add coconut and vanilla, mixing well.
Pour into unbaked shell and bake 1 hour at 350\u00b0.
Wash sprouts and remove as much seed shell as possible. Drain.
Then pour some boiling water over sprouts in colander and drain well.
Dry them well quickly in paper towel or cloth towel.
Heat beans and pour off excess liquid.
Mash with fork. Measure 1/2 cup mashed beans.
Mix butter and sugar well.
Add vanilla, beans, eggs and coconut.
Pour into unbaked pie shell. Bake 40 minutes at 350\u00b0.
Let stand until cool.
Blend sugars, eggs and butter until creamy.
Add pinto beans and blend well.
Pour into 9-inch unbaked pie shell.
Bake at 375\u00b0 for 20 minutes, then at 350\u00b0 for an additional 25 minutes or until a knife inserted in center comes out clean.
Using spoon, mix together sugar, beans and stir in melted butter.
Add eggs, coconut and vanilla; stir very well.
Pour into pie shell and bake at 350\u00b0 for 1 hour or until toothpick stuck in comes out clean.
Using a spoon, mix together sugar, beans and butter.
Add eggs, coconut and vanilla.
Stir until well mixed.
Pour into pie shell.
Top with pecan halves.
Bake 1 hour at 350\u00b0.