Sentences with phrase «pound of beans»

Chicago's Dream Town Realty creates specially branded bags of coffee and sends its best clients a pound of beans each month.

But listen to what money could buy in those days: A loaf of bread cost 5 cents; a «capricho» (sweet bun) cost 1 cent; a can of condensed milk 5 cents; a pound of rlce 2 cents; a pound of beans 3 cents; a pound of flour 3 cents; a «sarta» (string of fish) of seven 1 and a 1/2 pound snappers cost 8 to 10 cents; 12 salted (corned) mullets 15 cents.

If you don't think you can use an entire pound of beans (usually about fifty), it is worth it to ask a friend or two to split an order with you.

I tend to buy a pound of beans once a year, which is enough to make a big batch of vanilla extract, use whole in recipes and even give some away to friends.

And since a pound of beans is a lot cheaper than a pound of meat, vegetarian meals can also be a big boost to your budget.

You see, I make up a whole pound of beans at once then freeze them.

I ended up using the whole pound of beans and increased the broth to 6 cups.

sausage + all the green veg (head of broccoli, pound of beans, 1/2 bag frozen peas) you can find + plenty of Parm.

Tahitian beans are more difficult to find and a bit more expensive — I always buy at least 1/4 pound of beans.

Last year, El Faro, which now serves as one of Starbucks» model coffee growers, sold 400,000 pounds of beans to the company and posted $ 1 million in sales.

Their 2013 cookbook, Mast Brothers Chocolate: A Family Cookbook, describes «roasting in a coffee drum roaster... three pounds of beans at a time,» «cracking cacao shells with a hand mill used for crushing barley in home brewing,» and «winnow [ing] the husks from the nibs using fans, or even hair dryers.»

A 6 - quart cooker will cook 2 pounds of beans.

It produces approximately 70,000 pounds of bean sprouts weekly along with manufacturing 15,000 pounds of tofu from Ohio - sourced soybeans.

Not exact matches

He's even gone so far as to break down the standard 152 - pound bag of beans into 50 - pound boxes made from recycled materials so that growers and roasters alike will have an easier time lifting his merchandise.

The International Coffee Organization's composite indicator, which measures a variety of beans from prized Colombian milds to disparaged robustos, peaked May 3 at 247.63 cents US per pound.

It would take some bargain hunting to find better deals in this tropical town; when searching through the weekly coupons from Publix supermarket we uncovered a whole chicken from $ 1.29 per pound as compared to Grocery Taxi's $ 1.94 per pound, but a pound of green beans at Publix was only $ 0.10 cheaper than the Grocery Taxi price ($ 1.59 versus the Publix sale price of $ 1.49).

On Aug. 1, federal agents seized 6,043 pounds of cocaine from a shipment of coffee beans at the Port of Miami.

To build a three - month supply of food for a family of four, the calculator recommends 300 pounds of «wheat, white rice, corn and other grains» and 60 pounds of «dry beans and other legumes.»

LaRue roasts 2,300 pounds of coffee beans per hour in a massive automatic roasting machine at its 120,000 - square - foot headquarters.

This recipe can be made using one pound of pastured ground beef, of if you kick it vegan, amp it up with your choice of 2 cups of aduki beans or chickpeas, or even some steamed and ground tempeh.

1 large white onion one large green pepper 2 cloves of garlic minced 1 can of diced tomoatos (not drained) 1 can tomato paste 1 can of tomato sauce 1 can of kidney beans 1 can of chick peas 1.5 pounds of ground beef

When all the kitchen boxes were finally emptied, I had 4 pounds of powdered sugar, 30 or 40 cans of beans and tomatoes and fruit, 4 containers of cocoa powder, tons of pasta, Crisco, chocolate chips... you get the idea.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

I used 1 cup each of halved and thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I'd cut into 1 / 4 - inch slices on the bias, and quartered and thinly sliced Kirby cucumbers (from 5 ounces or 2 whole).

Sometimes I use a 2 pound bag of beans so we can have leftovers.

One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.

1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda

CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358

For a bean - laden chili (my favorite kind), I'd actually add a few more beans to this — maybe a can and a half per pound of meat.

1 cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish

• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish

Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed

too bad you aren't a coffee drinker, or I would roast you up a pound of fresh, organic beans to take back to NY with you.

When we make tacos, I usually use 1 pound of 90 % + lean ground turkey or beef with 1 can of drained no salt added black or kidney beans, 1 packet of Mrs. Dash Taco Seasoning, and 1 can of no salt added Rotel tomatoes.

I made a pound of it with fava beans in vinaigrette yesterday morning intending on eating it for the next couple of lunches at work.

1/2 cup Earth Balance Spread (Original) 1/2 cup sliced, toasted almonds 1 pound of cooked green beans or asparagus (or any other veggies that you like) Salt to taste Pepper to taste

We just added another pound of turkey and a can of kidney beans to have leftovers.

I only put in a pound of potatoes and added some green beans (after blanching them).

I haven't bought a can of beans since getting it — I make»em by the pound and freeze in ziplocs with the bean juice.

Back in for more, next came the stack of frozen rye crepes, one pack of Sambazon acai juice (expiration date 9/2004), gallon - sized freezer bags of cherries from my sister's tree, and pound after pound of frozen heirloom beans.

INGREDIENTS Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of coconut milk A handful of bean sprouts 1 lime

2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur

Today, I'm sharing the world's most perfect sour cream pound cake, studded with fuschia pink empress plums, tart and sweet and jammy, and rich, bitter dark chocolate and served warm with a scoop of creamy vanilla bean ice cream.

For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.

«The entire Kona crop is about 3 million pounds of green beans annually.

You can brown 1 pound of organic grass - fed turkey or beef and add it along with the beans, if you like, but my family prefers vegetarian chili, so I didn't include the meat this time.

Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish

I had a big group to feed so I made the chicken version and then I make a ground beef version... I substituted a pound of ground beef (I browned it with the onions / green peppers) for the chicken and a can of black beans (raised) for the corn.

1 butternut squash, cubed 1 tomato, diced 1/4 onion, diced 1 can of pinto beans, drained 1 pound of shredded cheddar 1 bag of tortilla chips Cilantro for garnish

For the beans: 1 tablespoon extra virgin olive oil 1/3 cup thinly sliced shallots 4 cloves garlic, minced Several dashes fresh black pepper 1/2 teaspoon salt 1/2 pound of asparagus, sliced on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)