grains and food processor/blender

171

Recipes

Oatmeal (And Bean!) Raisin Cookies

Posted by MissChiChi  

Don't knock these until you try them! Being a vegetarian, I try to find as many ways as possible to get extra protein in my diet--the beans add a savory texture to these cookies, and you won't miss the fat from the missing butter! MORE»

Recipe #190264

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Oatmeal Soda Bread

(1 reviews) Posted by Vino Girl  

Simple bread recipe from the Food Network website / Emeril Live. Needs to sit for 12 hours before baking. MORE»

Recipe #188660

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Toasted Breakfast Barley With Dried Fruit

(1 reviews) Posted by akgrown  

Grinding the barley cracks the grains, which allows them to cook faster and maintain their chewy texture; toasting the grains brings out a nutty flavor. To decrease morning prep, grind and toast the barley ahead of time and store in an airtight... MORE»

Recipe #174810

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Lavash

Posted by Sandi (From CA)  

Lavash can be cooled completely and kept in an airtight container at room temperature 3 days. Special equipment: a stand mixer with dough hook attachment; 2 (17- by 12-inch) shallow baking pans. Adapted from a recipe on epicurious. MORE»

Recipe #162982

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Whole Wheat Brown Sugar Soda Bread

(1 reviews) Posted by Barb Gertz  

Adding whole wheat flour to the traditional Irish soda bread recipe makes a rustic, hearty quick bread that pairs beautifully with the evening meal. The caraway seeds — added to the dough and sprinkled on top of the loaf add a unique flavor. The... MORE»

Recipe #158885

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Black Bean Cakes

(4 reviews) Posted by justcallmetoni  

A recent trip to Cocso and I'm now the proud owner of a large stockpile of black beans. That has sent me combing my cookbooks for meal options using this healthful and versatile ingredients. Keeping what I find here for quick and easy access... MORE»

Recipe #152937

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Mesa "grits"

Posted by GoKittenGo  

These aren't grits in the true sense, that's why the quotation marks. They're made from canned hominy, pulsed in a food processor to give them a grits-like texture. From The Best American Recipes 2001-2002, by chef Bobby Flay. Cooking and... MORE»

Recipe #150633

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Blueberry Oatmeal Muffins

(3 reviews) Posted by Vino Girl  

From Cooking Light January 2006. MORE»

Recipe #150244

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Banana Passion Fruit Smoothie

(3 reviews) Posted by bluemoon downunder  

A refreshing tropical smoothie ideal for breakfast on the run (put it in an insulated lidded container and take it with you!) or for a leisurely brunch or an anytime snack! I often make this and take it to work in 2 Tupperware containers: one for... MORE»

Recipe #146989

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Banana-Date Flax Seed Bread

(1 reviews) Posted by hannahactually  

From Cooking Light, Oct. 1999. This healthful bread is full of goodness, and it tastes delicious, too! Store in an airtight container in your refrigerator or freezer. MORE»

Recipe #143484

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Zucchini-Parmesan Loaf

Posted by Vino Girl  

From Everyday Food September 2005. MORE»

Recipe #141586

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*heavenly* Fiber Muffins

(2 reviews) Posted by Napoleon Dynamite  

High-fiber muffins that are full of flavor. Full of apples, carrots and nuts, these muffins are so good and great for you. I adapted this recipe from one that came on a box of Hodgon Mill Mulit-Grain Hot Cereal (found in the gourmet or health... MORE»

Recipe #140610

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Cream of Barley and Dill Soup

(5 reviews) Posted by justcallmetoni  

Have lots of dill at the moment as the stores won't sell just one sprig. That sent me looking for new recipes to use up my bounty. I just love barley in soups so this appealed to me. MORE»

Recipe #135927

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Oatsoy Bars

Posted by Chef #239851  

Food on the go. High fiber and protein. Stores well. MORE»

Recipe #135680

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Seasoned Bread Crumbs

(10 reviews) Posted by Kumquat the Cat's friend  

Posted for Zaar World Tour 2005. Quick & easy way to make fine breadcrumbs homemade! Not that I think these are uniquely Irish bread crumbs, but I was glad to have come across a recipe for homemade seasoned bread crumbs in The New Irish... MORE»

Recipe #134615

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Fyrstekake (Prince Cake)

Posted by Bec  

From a little Norwegian Recipes book of mine. MORE»

Recipe #132131

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Flaky Double-Crust Pastry

(2 reviews) Posted by Bec  

This recipe can be used for almost any double-crusted 9- or 10-inch pie, sweet or savory. If you're making it for a pie that has a single crust, wrap the dough you don't need and freeze it. You can make this ahead too- The pastry can be frozen for... MORE»

Recipe #130194

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Barley Pumpkin Soup

Posted by Bec  

Compliment the pumpkin flavor in the soup by sprinkling each serving with pumpkin seeds. Look for raw pumpkin seeds at a health food store and toast them on a baking sheet in a 350 degree oven for 5 to 8 minutes. MORE»

Recipe #129688

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Green Corn Tamales

(1 reviews) Posted by Barb Gertz  

I have been making Green Corn Tamales for years. They are different than regular tamales and are time comsuming but well worth it. It really helps to have another person to help with the wrapping. My DH usually helps, he is good at husking the... MORE»

Recipe #126614

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Whole Grain Hawaiian Pizza

Posted by GertieMcFlirty  

I tweaked the Tightwad Gazette pizza dough recipe. We all love this recipe 'round here! MORE»

Recipe #125660

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