1 onion
4 tomatoes
1/2 tsp oil
3 oz buckwheat
1 oz rice
1/2 pt water
1 tsp dried basil
1 salt/pepper as you deem fit
A Recipe for
Buckwheat Bake
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
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There is a lot more juice in grapefruit than meets the eye. |
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If the headache would only precede the intoxication, alcoholism would be a virtue. |
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This Recipe for Buckwheat Bake is one of thousands in the Recipes-to-go Bread Cookbook.
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The more you eat, the less flavor; the less you eat, the more flavor. |
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I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
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This is a recipe for Buckwheat Bake from the recipe cookbook of Recipes-to-go (Bread)
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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1.Chop onion, heat oil in pan and fry until transparent 2.Chop
tomatoes, add to onions until soft 3.Stir in buckwheat and rice and
cook for 1 minute 4.Add remaining ingredients - bring to boil 5.Heat
oven to 375F/190C/Gas Mark 5 6.Simmer the mixture for 20 minutes
until liquid has been absorbed 7.Adjust seasoning, turn into 7"
square cake tin 8.Put in 5. above, leave for 30 minutes then remove.
From: Pat Buttons
Serves: 4
Buckwheat Bake Recipe brought to you by Recipes To-Go