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#1
Village Clubhouse~Place For Fun! / Re: Four Letter Word Game -Ch...
Last post by Vanilla-Jackie - Yesterday at 11:56:40 PMGaze
#2
Homemaking, Food & Gardening / Re: What's for dinner? 2020
Last post by patricia19 - Yesterday at 11:14:54 PMI do a lot of bases for meal prepping. This helps because of my allergist approved meals. These are nice because they are portioned, and you just add a salad and either greens, potatoes or rice, noodles, chopped tomatoes, or chopped spaghetti, or mushrooms, with the appropriate ground seasonings. Tonight, I added broccoli and sourdough crusty bread with everything bagel seasoning, ground four pepper blend of Rainbow peppercorns, ground Himalayan pink salt. Liquid Aminos is a good alternative for soy sauce.
Here is one I put together just now for several meals
*Base for multiple Meals*
Finely chopped
1/2 large white onion
yellow pepper
red pepper
orange pepper
6 garlic cloves
3 good dashes each of
Bragg Liquid Aminos
Premium olive oil
Sherry cooking wine
Browned & broken up well.
3 LBS 93% lean ground beef
Drain juices well for other use
Separated into various glass freezers, fridge containers with snapped on lids.
Here is one I put together just now for several meals
*Base for multiple Meals*
Finely chopped
1/2 large white onion
yellow pepper
red pepper
orange pepper
6 garlic cloves
3 good dashes each of
Bragg Liquid Aminos
Premium olive oil
Sherry cooking wine
Browned & broken up well.
3 LBS 93% lean ground beef
Drain juices well for other use
Separated into various glass freezers, fridge containers with snapped on lids.
#3
I just had to do this ---
#4
Village Clubhouse~Place For Fun! / Re: Four Letter Word Game -Ch...
Last post by RAMMEL - Yesterday at 09:34:15 PMFaze
#5
Village Clubhouse~Place For Fun! / Re: Four Letter Word Game -Ch...
Last post by Vanilla-Jackie - Yesterday at 09:30:37 PMDaze
#6
Village Clubhouse~Place For Fun! / Re: Four Letter Word Game -Ch...
Last post by RAMMEL - Yesterday at 09:18:29 PMDame
#7
Homemaking, Food & Gardening / Re: What's for dinner? 2020
Last post by patricia19 - Yesterday at 08:41:31 PMGina Mae's Baked Beans
Dress up store-bought barbecue sauce with extra brown sugar and apple cider vinegar for these smoky, tangy beans.
By Regina Bradley...Updated on September 30, 2024
Active Time: 35 mins Total Time: 1 hr 45 mins Servings: 8
Ingredients:
3 bacon slices
1 pound 85% lean ground beef
¾ cup finely chopped Vidalia onion
3 garlic cloves, finely chopped
½ teaspoon kosher salt
½ teaspoon cracked black pepper
1 cup barbecue sauce (such as Sweet Baby Ray's Original Barbecue Sauce)
¼ cup light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon smoked paprika
1 teaspoon ground cinnamon
2 (22-ounce) cans baked beans (such as Bush's Bourbon and Brown Sugar Grillin' Beans)
Directions:
Step 1: Preheat oven to 350°F. Place bacon slices in a single layer in a 12-inch skillet. Cook over medium-low, flipping occasionally, until browned and crisp, 10 to 12 minutes. Transfer bacon to a plate lined with paper towels; reserve drippings in skillet.
Step 2: Increase heat under skillet to medium, and add ground beef. Cook, stirring occasionally, until beef is crumbly and just browned, about 6 minutes. Remove from heat. Push beef to one side of skillet; tilt skillet to let drippings drain to empty side. Using paper towels, carefully soak up drippings; discard.
Step 3: Return skillet to heat over medium, and add onion, garlic, salt, and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add barbecue sauce, brown sugar, vinegar, paprika, and cinnamon; stir until well combined. Stir in baked beans, and bring mixture to a simmer over medium, stirring often. Pour mixture into a 2 1/2-quart baking dish.
Step 4: Bake beans, uncovered, in preheated oven until bubbling in center, about 50 minutes. Crumble bacon evenly over top, and bake 10 minutes. Let cool 10 minutes before serving.
Frequently Asked Questions:
How long do I cook baked beans?
For this recipe, canned baked beans are baked again at 350°F for 50 minutes. For dried beans, the cooking time can vary greatly. Start checking smaller varieties at around 30 minutes and larger varieties after about one hour.
What type of bean do I use for baked beans?
Small white beans, like cannellini or navy beans, are a common choice for baked bean recipes. The heirloom yellow eye bean is also well suited for baked bean dishes. In this recipe, which uses canned baked beans, Bradley recommends Bush's Bourbon and Brown Sugar Grillin' Beans.
For a thicker version of these saucy beans, bake them 10 to 15 minutes longer before topping with bacon. If Vidalia onions are unavailable, substitute any sweet yellow onion.
Make ahead:
Beans can be made up to three days in advance, covered, and stored in the in refrigerator. Let come to room temperature before reheating.
Dress up store-bought barbecue sauce with extra brown sugar and apple cider vinegar for these smoky, tangy beans.
By Regina Bradley...Updated on September 30, 2024
Active Time: 35 mins Total Time: 1 hr 45 mins Servings: 8
Ingredients:
3 bacon slices
1 pound 85% lean ground beef
¾ cup finely chopped Vidalia onion
3 garlic cloves, finely chopped
½ teaspoon kosher salt
½ teaspoon cracked black pepper
1 cup barbecue sauce (such as Sweet Baby Ray's Original Barbecue Sauce)
¼ cup light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon smoked paprika
1 teaspoon ground cinnamon
2 (22-ounce) cans baked beans (such as Bush's Bourbon and Brown Sugar Grillin' Beans)
Directions:
Step 1: Preheat oven to 350°F. Place bacon slices in a single layer in a 12-inch skillet. Cook over medium-low, flipping occasionally, until browned and crisp, 10 to 12 minutes. Transfer bacon to a plate lined with paper towels; reserve drippings in skillet.
Step 2: Increase heat under skillet to medium, and add ground beef. Cook, stirring occasionally, until beef is crumbly and just browned, about 6 minutes. Remove from heat. Push beef to one side of skillet; tilt skillet to let drippings drain to empty side. Using paper towels, carefully soak up drippings; discard.
Step 3: Return skillet to heat over medium, and add onion, garlic, salt, and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add barbecue sauce, brown sugar, vinegar, paprika, and cinnamon; stir until well combined. Stir in baked beans, and bring mixture to a simmer over medium, stirring often. Pour mixture into a 2 1/2-quart baking dish.
Step 4: Bake beans, uncovered, in preheated oven until bubbling in center, about 50 minutes. Crumble bacon evenly over top, and bake 10 minutes. Let cool 10 minutes before serving.
Frequently Asked Questions:
How long do I cook baked beans?
For this recipe, canned baked beans are baked again at 350°F for 50 minutes. For dried beans, the cooking time can vary greatly. Start checking smaller varieties at around 30 minutes and larger varieties after about one hour.
What type of bean do I use for baked beans?
Small white beans, like cannellini or navy beans, are a common choice for baked bean recipes. The heirloom yellow eye bean is also well suited for baked bean dishes. In this recipe, which uses canned baked beans, Bradley recommends Bush's Bourbon and Brown Sugar Grillin' Beans.
For a thicker version of these saucy beans, bake them 10 to 15 minutes longer before topping with bacon. If Vidalia onions are unavailable, substitute any sweet yellow onion.
Make ahead:
Beans can be made up to three days in advance, covered, and stored in the in refrigerator. Let come to room temperature before reheating.
#8
Village Clubhouse~Place For Fun! / Re: Four Letter Word Game -Ch...
Last post by Vanilla-Jackie - Yesterday at 08:34:50 PMName
#9
Village Clubhouse~Place For Fun! / Re: Four Letter Word Game -Ch...
Last post by RAMMEL - Yesterday at 08:30:07 PMCame
#10
Homemaking, Food & Gardening / Re: What's for dinner? 2020
Last post by patricia19 - Yesterday at 08:29:30 PMClassic Potato Salad
Our creamy potato salad recipe includes all the traditional ingredients in just the right ratios. It's barbecue-ready in under an hour.
By Melissa Rubel Jacobson...Updated on May 16, 2023
Active Time: 15 mins Total Time: 40 mins Yield: 8 Servings
Ingredients:
2 3/4 pounds baby Yukon Gold or baby red potatoes (about 2 inches each), scrubbed
Kosher salt
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons distilled white vinegar
Freshly ground black pepper
2 scallions, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
1 celery rib, cut into 1/4-inch dice
Directions:
Step 1: Gather the ingredients.
Step 2: In a large saucepan, cover the potatoes with cold water and season the water with salt. Bring to a boil over high heat and cook the potatoes until tender, about 15 minutes. Drain and let stand until cool enough to handle, about 10 minutes.
Step 3: Meanwhile, in a large bowl, whisk the mayonnaise with the mustard and vinegar; season with salt and pepper to taste. Stir in the scallions, parsley, and celery.
Step 4: Halve the potatoes crosswise and fold them into the dressing. Serve warm or at room temperature.
Make ahead:
The potato salad can be refrigerated for up to 1 day. Bring to room temperature before serving.
Our creamy potato salad recipe includes all the traditional ingredients in just the right ratios. It's barbecue-ready in under an hour.
By Melissa Rubel Jacobson...Updated on May 16, 2023
Active Time: 15 mins Total Time: 40 mins Yield: 8 Servings
Ingredients:
2 3/4 pounds baby Yukon Gold or baby red potatoes (about 2 inches each), scrubbed
Kosher salt
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons distilled white vinegar
Freshly ground black pepper
2 scallions, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
1 celery rib, cut into 1/4-inch dice
Directions:
Step 1: Gather the ingredients.
Step 2: In a large saucepan, cover the potatoes with cold water and season the water with salt. Bring to a boil over high heat and cook the potatoes until tender, about 15 minutes. Drain and let stand until cool enough to handle, about 10 minutes.
Step 3: Meanwhile, in a large bowl, whisk the mayonnaise with the mustard and vinegar; season with salt and pepper to taste. Stir in the scallions, parsley, and celery.
Step 4: Halve the potatoes crosswise and fold them into the dressing. Serve warm or at room temperature.
Make ahead:
The potato salad can be refrigerated for up to 1 day. Bring to room temperature before serving.