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  2. 7 Trader Joe’s Thanksgiving Shortcuts That Will Make the ...

    www.aol.com/lifestyle/7-trader-joe-thanksgiving...

    Cook the squash in the microwave, oven, or steamer basket to make an appetizer, casserole, side dish, or dessert—the options are endless with this handy shortcut! Trader Joe's 6.

  3. 15 Diabetes-Friendly Breakfasts That Can Help Reduce ... - AOL

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    Breakfast Beans with Microwave-Poached Egg. View Recipe. ... Haricots Verts with White Peach and White Almonds. ... The Wonder Oven is my go-to kitchen appliance for breakfast, lunch, and dinner ...

  4. Haricots Verts with White Peach and White Almonds

    www.aol.com/food/recipes/haricots-verts-white...

    1 1 / 3 lb haricots verts, extra fine; 1 large white peach, stoned and cut into 12 segments; 12 whole blanched almonds, cut in half lengthways if desired; 1 oz lightly salted butter; a long dash ...

  5. Microwave oven - Wikipedia

    en.wikipedia.org/wiki/Microwave_oven

    A microwave oven or simply microwave is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. [1] This induces polar molecules in the food to vibrate [ 2 ] and produce thermal energy in a process known as dielectric heating .

  6. Navy bean - Wikipedia

    en.wikipedia.org/wiki/Navy_bean

    The navy bean, haricot bean, pearl haricot bean, [3] Boston bean, [4] white pea bean, [5] or pea bean [6] is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was first domesticated. [7] It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape. [3]

  7. French cuisine - Wikipedia

    en.wikipedia.org/wiki/French_cuisine

    8. New techniques were embraced and modern equipment was often used; Bocuse even used microwave ovens. 9. The chefs paid close attention to the dietary needs of their guests through their dishes. 10. And finally, the chefs were extremely inventive and created new combinations and pairings. [6]: 163–164

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