Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 6 large egg 1/4 vegetable stock or chicken stock 87/2000 Ounce(s) kosher salt 1/4 freshly ground pepper, white 3 Pound(s) medium spears asparagus 1/12 Quart(s) plus 1 T soybean, corn or olive oil 4 large thinly sliced mushrooms, white button 3 white parts, sliced 1/8 on diag scallions 1/2 root ends removed bean sprouts 2 54/625 Ounce(s) chopped chinese chives 4 lump meat crab 2 thinly sliced plum tomato 1 Bunch(s) for garnish, basil leaves or cilantro Directions: In a medium bowl, with a small whisk or a fork, beat the eggs with the stock, salt and white pepper. Pour half the eggs into another medium bowl. Cut off the tough lower stems of the asparagus and discard. Cut the asparagus on the diagonal into thin slices about 1 in long and 1/8 inch thick. Heat 1 T of the oil in a large skillet or flat bottomed wok over high heat. Add the mushrooms and cook, stirring, until they are just soft, about 1 minu. Add the asparagus and scallions and cook for another min, just until heated through; do not overcook. Turn them out onto a plate and cool. Set the pan aside. Divide the cooked vegetables into 2 portions and spoon into the bowls containing the eggs. Divide the bean Sprouts, chives and crabmeat evenly between the eggs and mix gently. Wipe the skillet or wok clean, then heat half the remaining oil (1 generous 2.5 T) over high heat until very hot. Add one bowl of the egg mixture and swirtl so the eggs spread around the pan. Turn the heat to medium low and cook unitl the eggs are set and golden brown on the bottom, about 6 minutes. Turn the omelet over using a spatula and cook until the second side is well browned, about 6 minutes. Remove fromt he pan and keep warm. Wipe out the pan and repeat with the remaining oil and egg mixture. Cut into quarters. Place 2 wedges of omelet on each plate, with teh tomato slices, if desired. Spoon the soy glaze over the ometle, is using and garnish with basil or cilantro.
Honey Soy Glaze 2 soybean oil or oil, corn 1 minced shallot 1 Pound(s) minced garlic 1 crushed red pepper flakes 1/4 sake or dry white wine 2 Ounce(s) soy sauce 1 Ounce(s) honey 1 Ounce(s) fresh lemon juice or balsamic vinegar 27/5000 Pound(s) mixed with 1 T water corn starch Directions: Heat the oil in a small skillet over high heat. Add the shallot, garlic and red pepper flakes and cook until soft, 1-2 min. Turn the heat to low, add sake/wine, stir and cook for 1 min. Add the soy sauce, hone and vinegar/lemon juice. Stir in the cornstarch mixture and simmer until the sauce is thick, 8-10 minutes. Strain and discard the solids; cool. Store in a squeeze bottle or covered container. The sauce will keep for 1-2 weeks at room temp or for up to 1 month refrigerated.
Check some related videos Similar recipes: White bean soup with red swiss chard Soak beans overnight in cold water to generously cover, or do a quick soak by bringing beans to boil in water to cover, boiling 2 minutes, covering, and letting stand 1 hour. Drain beans, reserving 2 cups soaking liquid. In a 6-quart soup pot, heat oil, Brussel sprouts and chestnuts Fat grams per serving: Approx. Cook Time: 40 Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold water over them. Take chestnuts, with a sharp knife, make an "X" on the top of each one. Brush e Fried asparagus Cook asparagus spears in boiling salted water until barely tender. Drain on paper towels. In wide bowl, beat egg with milk. Dip asparagus spears into egg mixture, then into bread crumbs. Heat enough oil to cover asparagus to 364 d Appalachian bean loaf Combine all ingredients using enough milk to moisten. Pack firmly into well buttered loaf pan. Bake at 350F for 1 hour or until firm. Serve with tomato sauce. Bacon, bean, & garlic soup Chop 2 slices of the bacon and place in a bowl. Microwave on HIGH power for 3-4 minutes until fat runs out and the bacon is well cooked. Stir the bacon halfway through cooking to separate the pieces. Transfer to a plate lined with paper towels and Mexican bean and rice casserole Heat the oil in a large skillet and saute th eonion, celery and red pepper till almost tender. Blend together the beans, a small amount of the liquid from cooking them (about 1/4 cup), the tomato paste, the spices, and the shoyu or tamari in 5-bean salad Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or mixing in a blender. Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer. desir Asparagus with lemon grass & shallot vinaigrette Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside in serving dish. Combine the remain 20-minute white bean chili In 3-quart saucepan, over medium-high heat, sauté‚ onions and garlic in oil until tender. Add turkey; cook until done, stirring occasionally to break up meat. Drain. Stir in tomatoes, chicken broth, mustard, chili powder and pepper. Heat to a boil Lemon asparagus & carrots PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold w Scalloped asparagus 1. In a 1-quart, heat-resistant, non-metallic measuring cup place butter. Heat, uncovered, in Microwave Oven 1 minute or until melted. 2. Stir in flour and salt until smooth. Gradually add milk, stirring constantly. 3. Heat, uncovered, in Mi Stir-fried onion-pepper asparagus Recipe by: My Great Recipes Preparation Time: 0:20 Trim asparagus and cut diagonally into thin slices. Heat oil in large skillet or wok over medium-high heat. Add mushrooms and cook, stirring, until lightly browned. Add asparagus, Chili bean tacos Preheat oven to 350'F. (175'C.). Heat oil in a saucepan. Add sausage, onion, garlic, cumin and chili powder; fry gently 5 minutes, stirring to break up sausage. Add tomato, tomato paste, bell pepper and kidney beans. Stir well and cook g Italian white bean salad Combine all ingredients and toss well. Refrigerate for several hours before serving. Gala green bean salad In a small bowl whisk together vinegar, mustard, oil, dillweed, minced green onion, salt and pepper. Set aside. Add beans to a large pot of boiling, salted water and cook at a rolling boil for 8 minutes or until crisp tender. Drain the beans, pat Esparragos con tomatillos (asparagus with tomatillos) Snap off and discard tough ends of asparagus; rinse spears. Pour water to a depth of 1 inch into a wide frying pan and bring to a boil over high heat. Add asparagus and cook, uncovered, until barely tender when pierced (3 to 5 minutes); drain. Shrimp and white bean salad Toss all ingredients together and marinate overnight. Fresh asparagus Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly Black bean chili burgers Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes. Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes. Combine 1/2 cup cooked quinoa with black beans, chili p Asparagus with apple vinaigrette VINAIGRETTE: 1. In a saucepan, over medium heat, simmer the apples and honey in water until tender. 2. Cool in the pan and remove the apples. 3. Place the apples in a food processor or blender and puree. 4. Add vinegar, garlic, mustard, l Akpith (corn/maize and bean flour snack) Corn/maize was introduced to Africa from Latin America by the Portuguese, mainly to provision their slave ships. The grain was quickly accepted because it grew rapidly and undemanding in cultivation. The name 'maize' comes from 'mah Chicken in black bean sauce Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil in a 4-cup microwaveable casserole. Toss chicken in mixture, cover and marinate while preparing other ingredients. In a small boil combine stock, cornstarch, soy sauce, sugar, Spicy bean goulash This simple goulash recipe is from "Vegetarian Cooking," an RD Home Handbook Publication. Drain the beans, cover with plenty of fresh water, bring to a boil, uncovered and boil fast for 10 minutes. Reduce heat, cover, and simmer for Pasta shells with portobello mushrooms and asparagus in boursin sauce 1. In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken br 5-bean soup Heat oil and saute garlic and onion until onion is translucent. Add celery, carrots, potato, barley and water. Simmer 30 minutes. Add beans, corn, spaghetti sauce, shoyu, and herbs. Simmer 5-10 minutes. Serve. Great the next day! Per serving: 32 Asparagus with mushrooms & fresh coriander Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and Wild rice bean salad Cook contents of box according to package directions, cool. Add remaining ingredients, and toss. Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic form Car-rib-bean rub Mix thoroughly and use on just about any kind of pork. Sweet corn, black bean, bell peppers, celery salad Use radiatore, twists, shells, corkscrews, elbows, or some medium-size, shaped pasta made without egg, made with semolina and flavored with vegetables (red bell pepper, spinach, beet, etc.) Throw it together and serve warm. Serves 3 to 4. Makes 5 Asparagus with blue cheese - gghol Snap ends off asparagus spears. Fill medium skillet with 1-inch water and bring to a boil. Add asparagus in single layer and cook 8 to 10 minutes or until tender. Drain well and arrange on a serving plate. Stir together vinegar and oil in sm Black and white bean soup Place black beans and great Northern beans in two seperate large bowls, cover with cold water, and soak overnight in the refrigerator. Heat the oil in a large pot over medium heat. Add the onion, poblano pepper, celery, garlic, and thyme and cook for 8 mi Lentil, garbanzo bean and tomato salad Combine 2-1/2 cups water, lentils, diced carrots, and bay leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool. Mix all remaining Asparagus with rice Contributed to the echo by: Vincent Mcguire Asparagus with Rice Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cook Hot cheddar bean dip Combine all ingredients until well blended. Spoon into a small ovenproof dish. Bake at 350øF for 30 minutes or until bubbly. Makes 2-1/2 cups. White bean puree Place beans in large pot. Cover with water and soak overnight. Drain beans and transfer to large saucepan. Add 5 cups chicken broth, onion, carrot, celery, smashed garlic, rosemary sprigs, and bay leaf. Bring to boil. Reduce heat to medium-low, partial Apple and bean slaw At least 20 minutes before serving or a day ahead, for garnish remove 6-8 outer leaves of cabbage and reserve. Shred 2 cups of cabbage from sm. head. In large bowl, stir mayonnaise, catsup, lemon juice and salt. Add cabbage, beans and apple. Toss Robb's red potato and green bean salad To prepare dressing, in blender container combine herb vinegar, olive oil, vegetable oil, granulated sugar, paprika, salt, garlic, dry mustard, caraway seeds, and celery seeds. Blend until well emulsified. Cut green beans on the diagonal in Roasted asparagus bundles For the seasoned bread crumbs: 1-1/2 teaspoons extra virgin olive oil or garlic oil 1 teaspoon minced garlic 1/4 cup fine dried bread crumbs Pinch gray salt Freshly ground pepper 1 tablespoon finely chopped fresh parsley 1 teaspoon freshly grated lemon ze Sauce for asparagus Mix the ingredients, add pepper for flavor. White bean tortilla soup with basil and orange In a large skillet or Dutch oven, over medium heat, saute onion, garlic, and orange zest in oil, about 5 minutes. Stir in broth, water, tomatoes, beans, and basil and bring to a boil. Reduce heat. Cover and simmer slowly, about 10 minutes. Stir in zucchin Asparagus salad with pecans Bring large pot of water to boil. Wash asparagus and snap off tough bottoms of stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold wate Asparagus casserole Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle oni Black bean and rice soup Rinse and sort beans, drain well. Place beans and water in a large kettle and bring to a boil over high heat. Cover, reduce heat; simmer until beans absorb most of the water, about 30 to 45 minutes. Add stock and continue simmering, covered, Crab and asparagus dijonnaise Dijon Sauce (recipe below) Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend. To serve, place an asparagus spear-half on each le Easy, cheesy green bean pasta Drain beans, reserving 1/2 cup liquid. Combine green beans and reserved liquid with remaining ingredients; heat through. Asparagus in its own juices CUT OFF THE TOUGH BOTTOM END of the asparagus and discard. Peel the stalks with a vegetable peeler. Place asparagus in a skillet or saucepan just large enough to hold them lying down and barely cover with cold water. Add butter and salt and bri Black bean chili - crockpot Soak the beans overnight, drain; add the onion, chilis and the ingredients from the chili mix. Be sure to add anything the chili mix calls for. Throw everything in the removeable bowl of the crock pot and add enough water just to cover the beans. Put in Apple and black bean picadillo 1.In a large saute pan over moderately high heat, heat the oil until rippling, add the onions, garlic, salt (optional), and pepper and saute stirring frequently until onions are just golden. 2.Add the meat and cook, stirring until it loses its red color. Asparagi di campo (cold marinated asparagus) Place onion & salt in a bowl large enough to hold the asparagus. Mix well & let steep for 30 minutes. Add the capers, lemon juice & mint leaf & marinate for at least 1 hour. Mix thoroughly from time to time. Meanwhile, bri Pork, cashew & green bean stir-fry over rice 1. Cook rice according to package directions. 2. Combine the soy sauce and cornstarch in a medium bowl, nad add pork, stirring to coat. Cover and chill 3. Cook beans in microwave, or place beans in a large saucepan of boiling water, and cook for 5 minutes