Chickpeas/garbanzos - page #11
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Brown potato, onion and carrot in hot oil until lightly golden. Add and mix tomatoes, broth, sauce and macaroni; bring to a boil, breaking up tomatoes while stirring. Reduce heat.... In a bowl, combine the first six ingredients; mix well. Add the beans, corn and onion; stir to coat. Cover and refrigerate until serving. Yield: 6 servings.... Drain beans well. Mix mixture with beans. Store in the refrigerator overnight. Stir before serving.... Drain beans and run water through them. Then mix remaining ingredients and pour over beans; chill 24 hours.... Mix together well. Add together bean mixture and dressing turning lightly to coat. Refrigerate 12 hours before serving to marinate. Keep covered and... Drain beans and mix lightly in large bowl. Finely chop celery, green pepper and onions and mix with beans. Boil vinegar, water, salt and sugar until sugar is dissolved. Then... In large saucepan combine broth, tomato juice, macaroni, garlic, and carrots; bring to a boil. Reduce heat to medium; simmer for 4 minutes.|| Stir in zucchini. Cook stirring occasionally until... Drain and mix the beans. Mix the last 4 ingredients to make the dressing. Pour the dressing over the beans and mix well. Let set in the refrigerator for several... Drain each can of beans and combine thoroughly in large bowl. To beans, add green pepper and onion.|| In separate bowl, combine the sugar, wine vinegar, salad oil, salt, dry... Peel and cube potatoes. Scrape and thickly slice carrots. Slice zucchini. If using fresh tomatoes, peel and chop, or chop canned tomatoes.|| Heat oil in large kettle and add onion,... Drain beans and pimento. To the beans add green pepper, cloves of garlic and celery. Heat the sugar, vinegar and vegetable oil together, heat till sugar dissolves.|| Pour cooled mixture... Marinate in dressing overnight or several hours before serving. Drain before serving.Dressing:1/2 c. sugar1/2 c. wine vinegar1/2 c. salad oil1 tsp. salt1/2 tsp. dry mustard2 tsp. fresh tarragon2 tsp. basil2... Slice sausage about 1/4 inch thick. Brown in oil in nonstick skillet or pan. Take out the meat and add to the pan, onions, garlic, carrots, celery, basil, parsley and... Mix water, sugar, vinegar and oil, pour over combined vegetables. Will keep several days in refrigerator.... Cook bacon in large skillet until crispy. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside.|| Saut onion, green pepper and celery in drippings until tender. Stir in... Drain all beans. Mix all ingredients together in a covered dish and refrigerate overnight. When ready to serve, drain juices off and mix in 1/4 cup salad oil if desired.... Combine all vegetables and toss well. Add dressing and let set overnight in refrigerator. Serve chilled.Dressing:1 c cider vinegar1/2 c olive oil1/2 c sugar salt and pepper to taste Mix... Melt butter in large soup kettle; saut?© carrots, celery, onions, garlic, and cabbage about 20 minutes; stir often. Add tomatoes, water, rice, tomato sauce, seasonings, potatoes, bouillon cubes and zucchini.... |
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