Post your favorite recipes.
This is one of my favorites.
Spicy Red Beans
2 pounds of red beans
5 bacon slices
1 pound of Andouille sausage cut into 1/4 inch pieces
1/2 pound of salt pork quartered
6 cloves of garlic minced
5 celery ribs chopped
2 green bell peppers chopped
2-3 Serrano peppers minced
1 large yellow onion chopped
32 oz of chicken broth
2 cups of water
1tsp red pepper
1tsp black pepper
1 tsp of paprika
Soak beans in water over night, drain and rinse
Saute bacon in dutch oven 5min, add salt pork and sausage. Saute until sausage is golden brown. Add garlic, peppers onion and celery. Saute until soft. Add beans broth water and spices. Stir and then bring to a boil for 15 min. Stir and reduce heat to low simmer. Cook for 3 hours or until beans are soft stirring occasionally. Serve with fresh corn or french bread. Can also be served over white rice as red beans and rice.
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Boardwalk Italian Beef Sandwiches
• Active Time: 10 minutes
• Total Time: 10 hours
INGREDIENTS
• 3-lb beef rump roast, trimmed of visible fat
• 1 medium onion, thinly sliced
• 1/2 cup water
• 1 jar (11 or 12 oz) pepperoncini peppers, sliced (reserve 1/2 cup juice)
• 1 pouch (0.7 oz) Italian salad dressing mix (we used Good Seasons)
• 2 tsp minced garlic
• 6 hoagie or hero rolls, split
• Serve with: arugula, tomato slices
PREPARATION
1. Place beef and onion in a 3 1/2-qt or larger slow-cooker. Add water, pepper juice, salad dressing mix and garlic. (If you have time, cover and place in the refrigerator to let beef marinate for several hours, turning occasionally.)2. Cover and cook on low 8 to 10 hours or until beef is very tender. 3. Brush cut sides of rolls with some of the cooking liquid. 4. Transfer beef to cutting board; slice thinly. Serve on rolls with arugula, sliced tomatoes and sliced peppers.
A sweet potato casserole recipe, made with mashed sweet potatoes and a crunchy pecan topping. Scroll down to see more sweet potato recipes.
Ingredients:
• 3 cups mashed sweet potatoes
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• .
• Topping:
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 1 cup chopped pecans
Preparation:
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
No Knead Bread
I got this recipe from Joe Guzzardi on VDARE. He got it from the NY Times. It produces an artisan type bread with a crisp crust and large, well-structured crumb that is absolutely delicious.
* First, mix three cups of all-purpose or bread flour with ¼ teaspoons of instant yeast (not rapid rising!), 1 ¼ teaspoon of salt 1-5/8 cup of tepid water. (Elapsed time: 60 seconds).
Let the dough sit, covered and untouched, for a minimum of 12, a maximum of 24 or an optimum of 18 hours.
* Second, take the dough out of its bowl, let it rest for 15 minutes. Then, fold it over as if it were a letter. Place it back in the bowl, cover with saran wrap, to rise again for two hours. (45 seconds)
After completing the second step, place a covered 6- to 8- quart cast iron or enameled pot into a pre-heated 500-degree oven for at least one hour. The pan should be blazing hot for the bread’s baking.
* Third, take the dough from the bowl and place it into the pre-heated pot. Bake, covered, for 30 minutes. Remove the cover to bake for the final 15 to 20 minutes or until the crust is a deep golden brown. Remove and cool completely. (45 seconds)
Done!
The secret is that time does your work. The recipe compensates for the tiny amount of yeast by a slow fermentation.