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Angel Howard
Angel Howard

Mixed Bean Crackers


A smoky, zesty dip whipped up with common pantry ingredients in a flash! 5-Minute Smoked Paprika Garlic Bean Dip is a great partner with cut veggies, crackers and chips. Packed with wholesome ingredients and flavor!




Mixed Bean Crackers


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With football playoff games coming and entertaining throngs of friends along with it, 5-minute Smoked Paprika Garlic Bean Dip is a must have. You can put together a tray as shown in the photos in less than 10 minutes! Use vegetables, chips and/or crackers you love to dip in this delicious spicy 5-minute Smoked Paprika Garlic Bean Dip!


Drain and transfer to a large mixing bowl and mash with a fork or transfer to a food processor and pulse a few times to mash up the beans a bit. You don't want them pureed or creamy, just a few pulses is fine.


In the mixing bowl with the beans, add in the lime juice, tamari, garlic, rosemary and sage. Fold all the ingredients together. Add in the flax and continue to gently mix. On a parchment lined cookie sheet, pick off about 1 1/2" of cracker mix, roll in between your hands and press until flat. Place on cookie sheet and knead the mix until very thin. Repeat until all mix has been used, you may have to make a few batches.


Bean salads, when done right, can be a gateway to fun flavor and really good nutrition. My first true love at first bite experience with one was about two summers ago when I went to visit my mother in law. She made a simple chickpea bean salad that was loaded with fresh garlic and lemon and as simple as it was, it had the most incredible flavor.


I just realized I have made this about 4-5 times now and I have never left a comment! Obviously, I am a fan and I think this is a great mix of flavors. It's probably a little too "high brow" for most of my family but I shared some with my sister-in-law and she loved it too. The ginger is something I would have never thought of but its so satisfying back to back with the espresso beans and sweet stuff. Thanks!


Proteins and carbohydrates have been used extensively as wall materials in spray-drying microencapsulation [16]. Proteins are amphiphilic in nature with the emulsifying property. They can form stable oil-in-water emulsions. Moreover, upon drying of these emulsions, the proteins form a dense network around the oil, thus encapsulating the core. A combination of proteins and polysaccharides was reported to yield higher encapsulation efficiency [17]. The use of plant-based proteins is being recommended all over the world because of their low cost, high abundance, low allergenicity, and wide acceptability [18]. Legume proteins have extensive uses in the functional food industry [19]. Mung bean protein has significant functional properties that can be used for several food processing applications [20]. Sodium alginate, as a hydrocolloid, has also been used in the food industry, particularly for making complexes via coacervation with proteins [21]. However, no information on the use of mung bean protein isolate and sodium alginate as wall materials for encapsulation of shrimp oil is available.


Scanning electron micrographs of spray-dried microcapsules loaded with SO-TSO having MBPI and SA as wall materials. SO-TSO: mixture of shrimp oil-tea seed oil (1:1); MBPI: mung bean protein isolate; SA: sodium alginate; MC3: spray-dried microcapsules containing 3% MBPI, 0.3% SA, and 0.5% (w/w) SO-TSO; MC6: spray-dried microcapsules containing 3% MBPI, 0.3% SA, and 0.75% (w/w) SO-TSO.


STEP FOUR: Sprinkle with the remaining cheese, bacon, and crushed crackers, then return to the oven and bake for an additional 10 minutes, until the cheese is melted and the top is golden brown.


Cream Cheese and Bacon Green Bean Casserole is an easy side dish recipe perfect for Thanksgiving or Christmas. This creamy green bean casserole is loaded with real bacon bits and topped with Ritz Crackers and French's Fried Onions.


Senbei are traditional Japanese crackers that have been enjoyed for centuries. The crackers were first introduced to Japan via China during the Tang Dynasty, but these early senbei were made from potato and had a cake-like texture. Modern Japanese senbei made from toasted rice were created during the Edo period, when the salty soy sauce variety of Japanese rice crackers became particularly popular.


In the eastern Kanto region, senbei are made from non-glutinous rice flour mixed into a dough and formed into flat discs that are baked or roasted over a flame. However, senbei made from glutinous rice can be found in the western Kansai region. Senbei are sold everywhere from supermarkets and department stores to yatai (street food stands) at outdoor festivals. Specialty senbei artisan makers also still exist, especially in older neighborhoods and districts.


Nori-flavored senbei are made by wrapping toasted rice crackers in a thin sheet of dried nori seaweed. These can also be made by mixing small shredded pieces of nori or aonori (powdered seaweed) into the senbei dough before baking.


For fans of spicy foods, togarashi senbei is sure to be a favorite. After toasting, the rice crackers are coated thickly in red chili pepper powder and flakes. The flavor can be too spicy for many Japanese people.


Curry senbei from Hokkaido is a type of rice cracker made in collaboration with a famous curry shop in Sapporo. Japanese curry tends to be a bit sweeter and milder in flavor than other types of curry, such as Indian or Thai curry, but the wonderful blend of spices and aromatics used go well with toasted rice crackers.


To use the Quick Soak pressure cooker method, you set the cook time for 1 minute at High Pressure. Once the cook time ends, use a natural pressure release and let the beans soak for 1 hour without removing the pressure cooking lid.


My local grocer only had their own 9-bean available sans a flavor packet, I used a mix of my own stock and low sodium chicken stock. The beans TURNED OUT PERFECTLY!!! I am blown away. I have a buttload of my own seasonings, hope to make up the bean seasoning packet. But if nothing else, the bean directions will be something i use again in the future. Well done, thank you!!


Barbara, healThank you for this flavorful 15 bean soup recipe. What a delicious protein packed bowl of healthy goodness. I love your recipes. You and your daughter put a lot of information into your posts. Keep the recipes coming.


First of all thanks for you delicious pot 15 beans recipe. Today I cooked for dinner and was super good I enjoyed a big bowl with slices of avocado chips with avocado salsa was out these world. I want to do all you recipes one by one. Thanks again


I just bought an instant and have not decided if I will keep it. When I saw this recipe, I thought about trying it but I have already soaked the beans overnight and rinsed a couple of times. How would I adjust the cooking time?


I love my instant pot and I am always looking for new recipes. I made this recipe and sauted some onion and garlic in the instant pot like another individual did before adding the bean mixture. I did not have ham hocks but did have smoked sausage that I cut into little round disc. I added on the 2nd cook time. It was wonderful! I also made instant pot cooked fresh kale as another side and homemade cornbread. What a great southern dinner.


All you need to do is add ground beef, onion soup mix, an egg, crushed Ritz crackers and a few seasonings to a bowl and mix it together. One tip I do have is to mot mix the ground beef too much. Just mix enough to blend all the ingredients together pretty well.


Making it today!Outstanding!Using ritz crackers and Lipton onion soup mix as a tweakHubby loves it.Sides mashed potatoTurnips boiled in beef stockSteamed broccoliYum!


I absolutely love making green bean casseroles for the holidays. This classic recipe is so creamy and comforting, and I love the crunch from the crispy crackers on top. But what I love even more is adding fun and nutritious twists to the traditional recipe!


Ingredients: Cheese crackers (enriched flour [wheat flour, niacin, reduced iron, vitamin B1 (thiamin mononitrate), vitamin B2 (riboflavin), folic acid], vegetable oil [high oleic soybean, soybean, palm, and/or canola with TBHQ for freshness], cheese made with skim milk [skim milk, whey protein, salt, cheese cultures, enzymes, annatto extract color], salt, paprika, yeast, paprika extract color, soy lecithin), pretzels (enriched flour [wheat flour, niacin, reduced iron, vitamin B1 (thiamin mononitrate), vitamin B2 (riboflavin), folic acid], salt, canola and/or sunflower oil, corn syrup, baking soda, barley malt extract, yeast), bread slices (enriched flour [wheat flour, niacin, reduced iron, vitamin B1 (thiamin mononitrate), vitamin B2 (riboflavin), folic acid], canola and/or soybean oil, salt, yeast, sugar, malt, wheat gluten, worcestershire sauce powder [molasses, vinegar, corn syrup, caramel color, garlic, sugar, spices, tamarind, natural flavor, maltodextrin], dextrose, spice, garlic powder, onion powder, baking soda, yeast extract, disodium inosinate, disodium guanylate), cheese flavored rice balls (rice flour, vegetable oil [canola, rice, safflower and/or sunflower], maltodextrin, salt, whey, cheddar cheese [cultured pasteurized milk, salt, enzymes], reduced lactose whey, buttermilk, natural flavor, onion powder, sugar, disodium phosphate, garlic powder, yeast extract, citric acid, blue cheese [milk, cheese cultures, salt, enzymes], lactic acid). Contains 2% or less of soybean oil with TBHQ for freshness, worcestershire seasoning (monosodium glutamate, salt, corn syrup solids, sugar, maltodextrin, torula yeast, garlic powder, worcestershire sauce [molasses, vinegar, corn syrup, salt, caramel color, garlic, sugar, spices, tamarind, natural flavor], onion powder, molasses, modified food starch, vinegar, wheat starch, caramel color, spice, disodium inosinate, disodium guanylate, soy flour).


Non-starchy vegetables include asparagus, beets, broccoli, carrots, cauliflower, eggplant, green beans, greens, (collard, dandelion, mustard, purslane, turnip), mushrooms, onions, pea pods, peppers, spinach, squash (summer, crookneck, zucchini), and tomatoes. Some vegetables, such as salad green (lettuce, romaine, spinach, and arugula), have so little carbohydrate that they are considered free foods.


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