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When cooking dried navy or lima beans in a recipe with tomatoes, the acidity of the tomatoes slows down the cooking of dry beans. So tomato or tomato products should be added after the beans are nearly tender. Salt can also inhibit the cooking and should be added at the same time as the tomatoes.
“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken…
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I hate to waste the heel from a loaf of bread or a few leftover hot dog or hamburger buns. So I…
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