Subj : sprouts
To : DALE SHIPP
From : JIM WELLER
Date : Sun Sep 04 2022 22:40:00
-=> Quoting Dale Shipp to Jim Weller <=-
JW> Sprouting at home is low tech and involves merely keeping
JW> seeds wet in a jar for 5-7 days.
DS> We once tried to do that ... We used various things to sprout.
DS> The best we ever got was thin strings of sprouts that were nothing
DS> like the bean sprouts in the markets. We gave up and figured that
DS> the price of them in the store was well worth the time we did
DS> not have to spend trying to grow them at home.
What kind of seeds did you sprout? The large thick ones you see in
the Chinese restaurant dishes and supermarkets are mung bean
sprouts. Alfalfa, clover, mustard and radish sprouts are thin and
threadlike. I have no use for the first two as they have no taste to
speak of but the latter two are flavourful with a bit of spicy bite
to them.
2 tb Cornstarch
2 tb Water
1 tb Vegetable oil
1 lb Boneless beef sirloin steak
-Cut into 1" cubes
1 tb Chili powder
3/4 c Pace Picante Sauce
15 oz Can Black beans
15 oz Can Pinto beans
14 oz Can Stewed Tomatoes
In a small bowl, mix cornstarch and water until smooth. Set aside.
Heat oil in Dutch oven over medium-high heat. Cook beef and chili
powder until beef is browned, stirring often. Add picante sauce,
black beans, pinto beans and tomatoes. Heat to a boil. Cover and
cook over low heat 5 minutes or until beef is done. Add cornstarch
mixture and stir. Cook until mixture boils and thickens, stirring
constantly.
Recipe by: The Convenience Foods Cookbook-Nancy Cooper
From: Rose
MMMMM
Cheers
Jim
... "I'm not a stewing wabbit- I'm a Fricasseeing Wabbit!" - Bugs
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