When, you love Beans like I do and you know Beans are good for you... Keeping Beans in your diet is a good thing.
I want you to try this recipe. if you love beans with rice. you going to be please.
Recipe:
2 tablespoon bacon dripping, 1 cup chopped onion, 2 cloves garlic chopped and minced,1 teaspoon salt, 4 tablespoons tomato paste and 2 (15.25 ounce) cans Bush pinto beans, drained.
Heat bacon dripping in a large saucepan over medium heat. Saute onion,and garlic.When onion is translucent add tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans add 2 cups chicken broth cover and cook until liquid almost absorbed. ( You can add spices at your choice).
Cook 1/2 cup long grain rice in a pot adding salt to your taste and drain when tender.
When I find a great recipe' I will share it with the world' I just love this little appetizer for the
Holidays cheer. It's easy and not too much money.
2 cans buttermilk biscuits (not the flaky kind)
20 balls mozzarella fresca ciliegine (cherry size) or mozzarella cut into cubes
3 tablespoons olive oil
6 cloves garlic, minced
pinch crushed red pepper flakes
2 tablespoons butter
¼ cup white wine
¼ tsp. salt
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
salt and basil to taste
I want you to look at the video and follow her lead. it is just the right steps in making this cake she is great!
7 Up Pound Cake
Ingredients
3 Sticks Unsalted Butter, room temperature
3 Cups Granulated Sugar
5 Whole Eggs, room temperature
1 Tablespoon Lemon Extract
1 Teaspoon Pure Vanilla Extract
1 cup Ounces 7 up room temperature
3 Cups Cake Flour
Directions
Preheat oven to 350 degrees
In a large bowl using a hand mixer, blend the butter and sugar until light and fluffy, takes about 5 minutes. Next, add the eggs to the batter one at a time until each one is thoroughly blended. Add the lemon and vanilla extracts, mix well.
Next, add the cake flour and 7 up to the batter alternately beginning and ending with flour. Be sure to stop periodically to scrape down the sides of the bowl. Here’s the rhythm: 1 cup flour, mix; ½ cup 7 up, mix; 1 cup flour, mix; ½ cup 7 up, mix; and the last cup of flour, mix. All of the batter should be well incorporated.
Finally, using your hand or clean paper towel, rub the inside of a bundt, or angel food, cake pan with room temperature butter, just a thin even coating. Then put about a ¼ cup of cake flour into the pan and roll it around allowing it to stick to the butter in the pan, again, just a thin coating. Shake out the excess flour. Pour the cake batter into the cake pan evenly. Bake at 350 degrees for about 1 hour and 10 minutes or just until a wooden skewer comes out clean.
Cool the cake in the pan for about 10 to 15 minutes, remove and place it on a plate or cooling rack to finish cooling for about an hour.
All I had to do next is make my recipe for my pineapple glaze and Wow!
Pineapple Glaze
1 can good brand pineapple chucks
1 teaspoon lemon flavor
1 teaspoon vanilla flavor
1/2 stick Butter
1/2 cup sugar
1/4 cup corn starch
3/4 cup water
Place in a sauce pan butter,sugar and pineapple chucks. mix corn starch and water in a bowl and pour slowly in the pineapple mixture until it get thicken and pineapple get candy like.. now add lemon and vanilla flavor and stir into the mixture after than pour glaze while slightly warm over cake.
Yes!!!You do not need to make a roux if you don't want too...
Seafood Gumbo Recipe Without A Roux
Ingredients
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
3/4 cup vegetable oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
1 1/2 cups dice tomatoes
7 cups fish stock
2 pound chicken breast
2 pound fish
1 pound turkey ham
! pound beef sausage
Directions
Combine the cayenne and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
In a heavy pot, 5 quart or larger, heat oil over medium heat. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently adding garlic last.
Now add file powder the pepper-herb mixture that was set a side. Cook for 5 minutes, stirring constantly.
Add dice tomatoes , and stir as it reduces over high heat. Add fish stock boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
add meats. Cover, and wait 15 minutes. When ready to serve add fish Turn off heat, and let stand for 10 minutes. Serve.
Gumbo History
For those who may not know what a Gumbo recipe is,It is a stew that originated in southern Louisiana during the 18th century.
It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions.
Since the 19th century, gumbo has often been served at social gatherings.Gumbo is the official cuisine of the state of Louisiana. Many southern Louisiana cooking competitions center around gumbo and it is a central feature of many local festivals.
"Gumbo Capital of the World", Bridge City, Louisiana, holds an annual Gumbo Festival.The festival features gumbo cooked in a cast-iron pot 3 ft (0.9 m) deep and 5 feet (1.5 m) in diameter. More commonly, festival gumbo pots measure 2 ft (0.6 m) in depth and diameter.
Gumbo is cooked for a minimum of three hours, and often simmers all day.Because seafood cooks fairly quickly, it is not added to the pot until the end of the process.
Gumbo is serve from the pot on the stove.
Just dance to zydrco
Gumbo is often categorized by the type of thickener used. African vegetable okra is traditional African cooking for thicker a gumbo is a reinterpretation of West Africans used the vegetable okra as a base for many dishes, including soups, often pairing okra with meat and shrimp, with salt and pepper as seasonings.
The Choctaw spice filé powder as a thicker (dried and ground sassafras leaves),
Or roux, the French base made of flour and fat
or orka from the African.
In Louisiana let me point out Cajun and Creole Gumbo are two distinct cultures, and while over the years they continue to blend, there is still a vast distinction in Louisiana, and both have their own unique stories.
Only One thing,Creole cuisine uses tomatoes and proper Cajun food does not.
Surviving records indicate that by 1764 African slaves in New Orleans mixed cooked okra with rice to make a meal.
