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Full Online Book HomeLearning KitchenBeansandgrains - Lentils - Lentils By Ramon
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Beansandgrains - Lentils -  Lentils By Ramon Post by :travelsniper Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2340

Click below to download : Beansandgrains - Lentils - Lentils By Ramon (Format : PDF)

Beansandgrains - Lentils - Lentils By Ramon

1 package lentils
1 large onion
1 pig skin
1/2 Lb. bacon
1 Spanish sausage (Red Chorizo)
1 sausage such as bratwurst or similar
2 blood sausages
1 small can tomato extract (or Ketchup)
2 Tablespoons grated cheese
1 teaspoon meat extract
1/2 gourd pumpkin diced

Mince the onion and fry in the rendered bacon and sausages cut into disks about 1/4" thick, adding a little oil if necessary. This on low heat. When onion is translucent, throw in the lentils, well drained, and mix well, letting fry for about 15 minutes. Then add either the stock you made earlier with the ham bone, or water and the ham bone and the pig skin cut into small pieces. If this last, it will have to simmer for at least 2-3 hours.

After about 1/2 hour simmering, you add 1/2 the diced gourd so it will be practically part of the sauce when ready.

Let simmer and add after another 1/2 hour the tomato extract or 2 tablespoons ketchup, 1 teaspoon meat extract and the rest of the diced gourd.

Cook until bone has lost all meat and if it has a joint, this is loose. Remove bone, add the grated cheese and salt and pepper as needed (hambone and the sausages will have given it a salty flavor), let simmer 5 more minutes, and serve.

for 4-5 people.
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2 C lentils, rinsed in a sieve 1 carrot 6 cloves 1 tsp. oregano 1 tsp. salt 1 clove garlic 1 bay leaf 1/4 C balsamic or red wine vinegar 1/4 C olive oil 2 C cherry tomatoes, cut into halves 1/2 C blanched, slivered almonds, toasted 1/2 C chopped parsley 1/2 C (or more to taste) crumbled feta cheese 1/3 C thinly sliced green onion Combine lentils with 4 C water in large saucepan. Stick cloves into carrot and add to lentils along with salt oregano, garlic and bay leaf. Cover and bring to a boil, then reduce heat and

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1 box Spanish quick brown rice 1/2 lentils 2 cups water 2 cups shredded lowfat cheddar cheese 1 (10 oz) can enchilada sauce corn tortillas, moistened Prepare rice according to pkg. directions Cook lentils in 2 cups of water; drain off excess water (lentils & rice cook in the same amount of time)' Mix rice & lentils and place 2 T. in each tortilla and roll up Place in 9x13 pan cover with sauce Sprinkle enchiladas with cheese, place in preheated 300* oven--20 min.