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    • Directions

      Split Pea Soup Recipe - How To Make Split Pea Soup
      • In a large pot over medium heat, heat 1 tablespoon oil. Add ham hock and cook, turning occasionally, until golden on all sides, about 6 minutes total. ...
      • Add onions, leeks, and shallots to the pot and season with salt and pepper. Cook until tender, 6 minutes more. ...
      • When peas are tender, remove bay leaf, thyme, and ham hock. ...
      www.delish.com/cooking/recipe-ideas/a26870200/split-pea-soup-recipe/
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  2. I tried 18 of Aldi's fan-favorite foods, and would buy more ...

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    Aug 01, 2021 · The leftovers remained flavorful and moist when I repurposed them in omelets, fried rice, egg sandwiches, and hashes. I ended up making split-pea soup out of the bone and trimmings, and the baked-in sugars made it my best batch yet. L'oven Fresh's Hawaiian sweet rolls weren't very tasty

  3. RugerForum.com • View topic - What to eat with biscuits

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    Aug 02, 2021 · a teaspoon of minced garlic, half of a chopped onion, finish cooking the chicken. Then add one can of Campbell's cream of mushroom soup (not the full can of. water, but more than half), and a half can of sweet peas. Simmer slowly for ten to. fifteen minutes. (fresh ground pepper to taste).

  4. Last chance on blueberries | Mt. Airy News

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    Aug 01, 2021 · Boil the peas until tender, add half bag of noodles, and a stick of light margarine salt and pepper (to taste) and a can of cream of chicken soup. Boil on medium heat until noodles are tender.

  5. Veganism - Wikipedia

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    1 day ago · Tahini-miso soup with brown rice, turnips, squash, radishes and nori (an edible seaweed). Nori has been cited as a plant source of vitamin B 12 . Vitamin B 12 is a bacterial product needed for cell division , the formation and maturation of red blood cells , the synthesis of DNA , and normal nerve function.

  6. Aug 02, 2021 · For this recipe in particular, a sweet curry powder is nice. My current favorite is Penzey’s. Apple. While any type of apple will work in the recipe, I’d suggest a variety that’s neither super tart (like Granny Smith) or super sweet (like Fuji). I really like using Jonagolds and Braeburns in the butternut lentil apple soup.

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