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Ingredients: 1 Cup(s) Onion; chopped 2 Tablespoon(s) Corn oil 2 Cup(s) Sweet potatoes 1 Cup(s) Short grain brown rice; uncooked 2 1/2 Cup(s) Coriander powder 1/2 Teaspoon(s) Shred. sharp Cheddar cheese Directions: Saute onion in one tablespoon oil. Peel sweet potatoes and cut into 1/2" cubes. Add remaining one tablespoon of oil and potatoes to onions, and saute for 5 miknutes. Add rice and saute for 2 minutes. Add vegetable broth and pepper. Bring to a boil, cover and reduce heat. Simmer until liquid is absorbed, about 40 to 45 minutes. Serve warm, or chill and serve cold. Per serving: 238 cal; 4 g prot; 150 mg sod; 44 g carb; 5 g fat; 0 mg chol; 44 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
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Follow manufacturers directions on putting ingredients in - setting depends on whether you use regular yeast or rapid rise Samoosas - potato filling Boil potatoes until soft. heat oil and butter together and add mustard seed When seeds start popping, add onion and fry for about 5 minutes, until golden brown.Add diced potatoes, borrie, chilli and salt and cook for 10 minutes or until all the li Sweet-and-sour red cabbage Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve im Cooked herring with lemon sauce and potato ring Peel potatoes and cook until soft. Drain and mash or rice the potatoes. Cover bread with milk and let stand for a few minutes. Mix together the potatoes, grated onion, bread, and milk. Season with salt and pepper. 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