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Full Online Book HomeLearning KitchenVegetables - Sweet Potatoes - Orange-lime Sweet Potatoes
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Vegetables - Sweet Potatoes -  Orange-lime Sweet Potatoes Post by :Buck_Naked Category :Learning Kitchen Author :Unknown Date :March 2012 Read :4671

Click below to download : Vegetables - Sweet Potatoes - Orange-lime Sweet Potatoes (Format : PDF)

Vegetables - Sweet Potatoes - Orange-lime Sweet Potatoes

Source: "1,001 Delicious Recipes for People with Diabetes" Available at: http://tgcmagazine.com/bin/track/click.cgi?id=24

Butter-flavored vegetable cooking spray
1 cup chopped onion
1 teaspoon minced garlic
1 pound sweet potatoes, peeled, cut into 1-inch pieces
1 cup orange juice
1/4 cup lime juice
Salt and pepper, to taste

Spray medium skillet with cooking spray; heat over medium heat until hot. Saute onion and garlic 3 to 4 minutes. Add sweet potatoes and juices to skillet; heat to boiling. Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes. Cook, uncovered, until sauce is thickened, 8 to 10 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 95, Fat: 0.3 g, Cholesterol: 0 mg, Sodium: 9 mg, Protein: 1.7 g, Carbohydrate: 22.3 g Diabetic Exchanges: 1/2 Fruit, 1 Bread/Starch
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1/2 cup pearl barley salt 2 leeks, white part only, thinly sliced 4 cups vegetable broth 1/4 cup torn basil leaves 1/2 pound cherry tomatoes, halved 2 cups chopped Swiss chard leaves Cook barley in boiling water until it is not quite tender to the bite; drain and set aside (it will cook a little more later). Meanwhile cook leeks with 1/2 cup broth for 5 minutes or until soft. Stir in the tomatoes, Swiss chard, barley and pour in the remaining broth. Bring to a boil; cook for 10 minutes. Stir in the basil and adjust

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Pastry: 1-1/2 cups sifted all purpose flour 1/2 teaspoon salt 3 tablespoons water 1/2 cup shortening Sift flour and salt into a bowl. Take out 1/4 cup flour and blend with water to form a paste. Cut shortening into remaining flour until the pieces are the size of small peas. Add flour paste to blended shortening and flour mixture. Mix with a fork until the dough comes together and can be shaped into a ball. Roll out crust 1/8-inch thick and line 9-inch pie pan. Custard: 1 cup mashed sweet potatoes, cooked or canned 1/3 cup brown sugar 3/4 teaspoon