By Toni Patrick
This handy little equipment is located in virtually each kitchen and has such a lot of makes use of! With one hundred and one activities with a Blender, you may make finger-licking dips and spreads, hearty soups, effortless breakfasts, quickly dinners, luscious truffles, savory sauces and dressings, plus pleasant smoothies and shakes! attempt those mouthwatering recipes: Buttermilk Pancakes, Almond Feta Cheese unfold, Beefy Vegetable Soup, eco-friendly Pepper Meatballs, Chocolate Mousse, Strawberry Ice Cream, and an entire lot extra!
Toni Patrick can also be the writer of one zero one activities with Ramen Noodles, a hundred and one activities with Mac &Cheese, and a hundred and one activities with Canned Biscuits. She lives in Colorado.
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Extra resources for 101 Things to Do With a Blender
2 cups (352 g) dried white butter beans 1 bunch of green coriander Salt and ground black pepper Cooked white rice, for serving Finely chop the onions and the garlic. Heat the oil in a large skillet over medium heat and sauté the onion and garlic until lightly colored, about 10 minutes. Peel the tomatoes, if desired (blanch them in boiling water for a minute to loosen the skins), chop them, and add to the onions. Add the butter beans and enough water to cover them by a finger. Bring to a boil and then lower the heat and cook until the beans are as soft as you prefer them to be.
Chop the coriander, and sauté the onions until translucent, add to the garlic, and pound a little about 5 to 10 minutes. Coarsely chop more to obtain a coarse paste. Add the spinach and add to the onions. the mixture to the spinach, stir well, The spinach melts very fast and may correct the seasoning, and cook until not need additional water to cook it reaches your desired consistency. (the water clinging to the leaves after washing should be enough). When Add the pine nuts just before serving.
Good cooks always prepare their rice an hour before mealtime; when cooked, they take out the "rice cover" (a piece of thick old woolen blanket) and tuck it over the rice well for it to ynabett, or sprout! The rice has to cook first, and then it will “sprout” into fluffiness. For a more flavorful version of grainy rice, rice is drained very well after being washed and then sautéed in 2 tablespoons (28 ml) of vegetable oil per 1 cup (195 g) of rice until the grains are translucent. Rez maa' shh'ayryieh is the best form of rice: 2 tablespoons (13 g) of fine, small vermicelli pieces are sautéed in 2 tablespoons (28 ml) vegetable oil until dark brown (but not black) and then the washed 1 cup (195 g) of rice is added and stirred for a minute before adding the correct amount of water and cooking as usual.
101 Things to Do With a Blender by Toni Patrick