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Prairie Baked Beans
This was built using trial and error starting from some pointers from my father 30 years ago(I've always loved cooking) I have never written it out before and it is always evolving so bare with me.
Ingredients
As I am Canadian this will be a mish-mash of metric and imperial.
The ingredients are less important then the preparation of the beans so other then the beans themselves it's all to taste.
1 kg of navy beans
1-2 packages of bacon or 1-2 lbs of ham
1 large onion red or white as preferred
2-3 large tomatoes
2 garlic cloves
1-2 bay leaves
1/3 cup molasses
1/3 cup brown sugar
1/4 cup vinegar (optional for tangy)
1 tbps of mustard powder
1 tbps ground black pepper (fresh is better)
1 tps salt
pinch of baking soda
Water
The ingredients are less important then the preparation of the beans so other then the beans themselves it's all to taste.
1 kg of navy beans
1-2 packages of bacon or 1-2 lbs of ham
1 large onion red or white as preferred
2-3 large tomatoes
2 garlic cloves
1-2 bay leaves
1/3 cup molasses
1/3 cup brown sugar
1/4 cup vinegar (optional for tangy)
1 tbps of mustard powder
1 tbps ground black pepper (fresh is better)
1 tps salt
pinch of baking soda
Water
Directions
Rinse the beans and pick out any debris or weird looking beans. I use a large strainer for this.
Soak the beans overnight in a large pot, make sure the there is enough water that the beans will stay covered.
I recommend smoking the bacon if you have a smoker but frying it works just fine
After soaking beans add water if they are not still covered, add the bay leaves, baking soda and eyeball halfish of the vinegar. With the lid on bring to a light boil for 1- 1.5 hours.
While beans are boiling dice the onion, tomatoes and bacon/ham. Crush/mince/press the garlic.
After boiling pour of water until beans are just barely submerged, and save the water for now.
Preheat over to 300F
Add everything except the sugar and molasses to the beans and gently turn them together a couple times.
Bake with a lid for 2 hours then add the sugar and molasses. These go last because adding the sugar drastically slows down the softening of the beans. Bake for another 2 hours or until beans have reach your desired texture. During both steps of baking stir two or three times.
If during the baking the beans are drying out add some of the saved bean water
I like to serve with thick slices of fresh bread slathered in butter. (will add bread recipe if asked)
Soak the beans overnight in a large pot, make sure the there is enough water that the beans will stay covered.
I recommend smoking the bacon if you have a smoker but frying it works just fine
After soaking beans add water if they are not still covered, add the bay leaves, baking soda and eyeball halfish of the vinegar. With the lid on bring to a light boil for 1- 1.5 hours.
While beans are boiling dice the onion, tomatoes and bacon/ham. Crush/mince/press the garlic.
After boiling pour of water until beans are just barely submerged, and save the water for now.
Preheat over to 300F
Add everything except the sugar and molasses to the beans and gently turn them together a couple times.
Bake with a lid for 2 hours then add the sugar and molasses. These go last because adding the sugar drastically slows down the softening of the beans. Bake for another 2 hours or until beans have reach your desired texture. During both steps of baking stir two or three times.
If during the baking the beans are drying out add some of the saved bean water
I like to serve with thick slices of fresh bread slathered in butter. (will add bread recipe if asked)
Notes
If you are going for presentation and want it to look cool/nice/whatever, remove the lid for the last 1/2 hour of the bake time and weave bacon across the top and sprinkle with fresh chives. Switch to broil for the last 15 minutes.
These can be done on a stove top also, you just need to stir more often and use a low/medium heat.
Any other ideas to continue evolving this recipe I'd be glad to hear them.
The batch that I am making while writing this will have a couple yellow bell peppers added.
Number of servings is a strange category to need to fill out, so it is about 5-6 lbs of culinary goodness.
Prep Time: 8 hoursThese can be done on a stove top also, you just need to stir more often and use a low/medium heat.
Any other ideas to continue evolving this recipe I'd be glad to hear them.
The batch that I am making while writing this will have a couple yellow bell peppers added.
Number of servings is a strange category to need to fill out, so it is about 5-6 lbs of culinary goodness.
Cook Time: 6 hours
Total Time: 14 hours
Number of Servings: 8
Yield:
Style: Canadian
Lemon Drizzle Cake
Made it a few times and turned out amazing! Let’s make it together …yummy…xx
Ingredients
Let’s start with Lemons of course,then add flour,eggs,vanilla,etc,etc,Mix it up,STOP to have a cocktail and a few kisses…lol…then ,later, maybe MUCH later..we return to the kitchen..lol..finish the recipe,put in the oven, have another cocktail,(well it’s tiring work this cake making!)..so as the cake is baking we have a few more kisses…you ARE SO yummy…mmm xxx OK Cakes Done! Let’s taste with some Ice cream…mmm xxx Lol
Directions
See above..lol
Notes
That was FUN! X
Prep Time: 10 minutesCook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 6
Yield: 6
Style: Latin American, Caribbean
A RECIPE FOR A LOVE CAKE!
Tells you how to make the cake..
Ingredients
A RECIPE FOR A LOVE CAKE
Ingredients :
2 laughing eyes
2 well shaped legs
2 loving arms
2 Firm milk containers
2 nuts
1 fur lined mixing bowl
1 firm Banana
Method:
1. Look into laughing eyes
2. spread well shaped legs with loving arms
3. Squeeze and massage milk containers very gently until furlined mixing
bowl is well greased: check regularly with finger.
4.Gently add firm banana to mixing bowl, working in and out until well
creamed. (For best results continue to knead milk containers)
5. As heat rises plunge banana deep into mixing bowl and cover with
nuts,leave to soak. (preferably not overnight)
6. The cake is done when banana is soft. If banana doesn't soften repeat
steps 3 -5 or change mixing bowls.
PS:-1. If it is in an unfamiliar kitchen, wash utensils before and after use
2. Do not lick bowl after use.
IF THE CAKE RISES, LEAVE TOWN!
I found this awesome recipe on the internet,LEAVE TOWN? To your house once something is baking in the oven or my house,?
Ingredients :
2 laughing eyes
2 well shaped legs
2 loving arms
2 Firm milk containers
2 nuts
1 fur lined mixing bowl
1 firm Banana
Method:
1. Look into laughing eyes
2. spread well shaped legs with loving arms
3. Squeeze and massage milk containers very gently until furlined mixing
bowl is well greased: check regularly with finger.
4.Gently add firm banana to mixing bowl, working in and out until well
creamed. (For best results continue to knead milk containers)
5. As heat rises plunge banana deep into mixing bowl and cover with
nuts,leave to soak. (preferably not overnight)
6. The cake is done when banana is soft. If banana doesn't soften repeat
steps 3 -5 or change mixing bowls.
PS:-1. If it is in an unfamiliar kitchen, wash utensils before and after use
2. Do not lick bowl after use.
IF THE CAKE RISES, LEAVE TOWN!
I found this awesome recipe on the internet,LEAVE TOWN? To your house once something is baking in the oven or my house,?
Directions
Do as the above says if done correctly you will gain a positive!
Notes
Enjoy the cake you may like it :-)
Prep Time: 60 minutesCook Time: 31 hours
Total Time: 32 hours
Number of Servings: 30
Yield: As long as it takes..
Style: European, UK and Ireland
Braai Sauce
My cousin taught me this recipe :) i not only used it for braai purposes but also just for frying chicken or steak in the pan normally.
Ingredients
2 tablespoons of tomato sauce
2 tablespoons of mayonnaise
2 tablespoons of chutney
2 tablespoons of mayonnaise
2 tablespoons of chutney
Directions
Mix ingredients well together. Then add your meat or chicken, or patties to the sauce let it marinade for an 1 hour or 2 hours. Enjoy!
Notes
Depends on the amount you would to use for the marinade small, medium or large amounts.
Prep Time: 60 minutesCook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield:
Style: African
Simple Plain Curry Food
My Mom taught me this plain simple easy curry food. Hope you try it too :)
Ingredients
Meat or Chicken
2 potatoes or more if needed
2 onions
1 grated tomato (optional)
1 level tablespoon of white or brown sugar
2 bay leafs
3 cardomon pods
2 pieces of stick cinnamon
1 teaspoon roasted masala
1 teaspoon curry powder ( optional )
2 potatoes or more if needed
2 onions
1 grated tomato (optional)
1 level tablespoon of white or brown sugar
2 bay leafs
3 cardomon pods
2 pieces of stick cinnamon
1 teaspoon roasted masala
1 teaspoon curry powder ( optional )
Directions
Braise onions and grated tomato together and add in a level tablespoon of sugar for the tomato. Add in bay leafs, cardomon pods, stick cinnamon, roasted masala, curry powder. Add in meat or chicken afterwards add in potatoes dont forget to add 2 or more cups of water to the cooking pot, so that it can cook for a 1/2 an hour to 1 hour. Serve it with white rice. Enjoy cooking :)
Notes
Depends on the size of your cooking pot it may be small, medium or large cooking pots. Its a South African dish.
Prep Time: Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 2
Yield:
Style: African
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Trini' Saltfish Buljol (stewed salted cod fish)
This is one of the historically popular foods of my county, and it is 'mimicked' throughout the Southern Caribbean. It is very tasty, easy to make and usually eaten with ground provisions, fried bakes/stove-top roasted bakes/oven-baked coconut bakes, 'sada' roti or even rice. "Bakes" are special breads (African heritage), and "Sada" (East indian heritage) is similar to pita bread.
NB. Several recipes like this can be found online.
Ingredients
1/2 lb boneless salted cod fish
1 cup tomatoes (freshly chopped)
1/3 cup onion (freshly chopped)
2-3 cloves of garlic (freshly chopped)
1/3 cup sweet peppers (freshly chopped)
1/3 cup carrots (freshly chopped)
1/3 cup pimento/chilli peppers (freshly chopped)
freshly ground black pepper (to taste)
3-4 tbsp Olive oil
Parsley (to garnish)
A few slices of Avocado (to complement)
1 cup tomatoes (freshly chopped)
1/3 cup onion (freshly chopped)
2-3 cloves of garlic (freshly chopped)
1/3 cup sweet peppers (freshly chopped)
1/3 cup carrots (freshly chopped)
1/3 cup pimento/chilli peppers (freshly chopped)
freshly ground black pepper (to taste)
3-4 tbsp Olive oil
Parsley (to garnish)
A few slices of Avocado (to complement)
Directions
1. Boil the fish until it's cooked, then shred into small pieces.
2. In a medium sized pot/pan, heat Olive oil on a low temperature before adding in all of the ingredients except the fish. Let them sauté (covered) at a medium temperature until almost fully cooked.
3. Add in the shredded fish and stir everything together. Add a little water, if more moisture is needed.
4. Let the contents simmer (covered) at the same temperature, for about 3 minutes.
5. Remove from heat and allow to cool for about 5 minutes.
2. In a medium sized pot/pan, heat Olive oil on a low temperature before adding in all of the ingredients except the fish. Let them sauté (covered) at a medium temperature until almost fully cooked.
3. Add in the shredded fish and stir everything together. Add a little water, if more moisture is needed.
4. Let the contents simmer (covered) at the same temperature, for about 3 minutes.
5. Remove from heat and allow to cool for about 5 minutes.
Notes
a. Serve with bread, rice or any of the other sides mentioned previously.
b. Complement with a few slices of Avocado, and garnish with a few sprigs of Parsley.
Prep Time: 7 minutesb. Complement with a few slices of Avocado, and garnish with a few sprigs of Parsley.
Cook Time: 7 minutes
Total Time: 15 minutes
Number of Servings: 4
Yield: As much as you want, based upon the size of your serving.
Style: Latin American, Caribbean
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Fun tropical fruit smoothies that boost your daily vitamin intake and improve your digestion
This recipe was designed through trial and error but is really easy to make, refreshing and quite delicious.
Ingredients
There are no set weights and measures for this recipe. Simply use as much of each fruit as you want, in combination with the others, and as much fruit juice/water that you think will give you the consistency that you desire.
1. Fresh FRUIT (preferably chilled or frozen chunks):
Pineapple, Pawpaw/Papaya, Banana (and Mango, if you have access to this).
2. Freshly-squeezed or store bought FRUIT JUICE (preferably unsweetened Pineapple). Water may be used as a substitute if sweetness/sugar content is an issue.
3. One packet of orange/tangerine/raspberry/other EMERGEN-C crystals, or any other brand of Vitamin C crystals that you prefer.
1. Fresh FRUIT (preferably chilled or frozen chunks):
Pineapple, Pawpaw/Papaya, Banana (and Mango, if you have access to this).
2. Freshly-squeezed or store bought FRUIT JUICE (preferably unsweetened Pineapple). Water may be used as a substitute if sweetness/sugar content is an issue.
3. One packet of orange/tangerine/raspberry/other EMERGEN-C crystals, or any other brand of Vitamin C crystals that you prefer.
Directions
a. Pour about 1 to 2 cups of fruit juice/water into the blender mug, according to the quantity of fruit you wish to blend. Then add the frozen chunks of fruit, and top this off with the Vitamin C crystals.
b. If you have a blender with a "SMOOTHIE" selection, then press it and let the 'smoothing' begin:). If not, then begin on the "CHOP" selection, before slowly moving to the "PUREE" selection (add more liquid if needed).
c. If you prefer a 'frosty' smoothie, then don't add too much liquid. If you prefer a 'thick but non-frosty one, then keep going until most of the icy-ness melts out
b. If you have a blender with a "SMOOTHIE" selection, then press it and let the 'smoothing' begin:). If not, then begin on the "CHOP" selection, before slowly moving to the "PUREE" selection (add more liquid if needed).
c. If you prefer a 'frosty' smoothie, then don't add too much liquid. If you prefer a 'thick but non-frosty one, then keep going until most of the icy-ness melts out
Notes
Not all fruit may be ideal for this recipe. I've tried adding watermelon and even honey dew melon, and the latter combines with the others, much better than the former. All in all, it's especially good early in the morning before breakfast, or during the day before lunch.
ENJOY!!!
Prep Time: 2 minutesENJOY!!!
Cook Time: 3 minutes
Total Time: 5 minutes
Number of Servings: 3
Yield: As much as you want, based upon the size of your serving.
Style: Latin American, Caribbean
Chicken Biryani Recipe
Chicken Biryani Recipe
(First of all the Chicken or Goat Mutton/Meat the spices always come as same as like Ginger paste,Garlic paste,Cinnamon , Cardamom ,Cloves and Nutmeg it always come in Everest Ready made spices Powder then Goes for the preparation of the Chicken to cook in a Container .)
Ingredients
(Chicken Biryani Recipe's are First make chopped Whole Chicken into pieces then use it ingredients Like Ginger Paste,Garlic Paste, red Chili Paste or Powder ,Salt ,Turmeric Powder , Cumin Seed Powder , Coriander Powder , Bay Leaf , Cloves Cinnamon ,Cardamom Nutmeg , Chopped Onions , Black Pepper , Star Anise and Cooking Rice as any type like Basmati Rice means Long Grain Rice or any hard Boiled Rice which takes time to Cook and Need it some Dry Grapes , Cashew Nuts and for making garnishing color as Cherry and Margarine or Butter.)
Directions
(Now Lets begin of making process of Chicken Biryani First off all make chopped 5 onions and then make chopped Chicken into pieces take it a empty bowl and pour it the chicken inside the bowl then make add chopped Onions, Ginger Paste,Garlic Paste, Salt, Turmeric powder, Red Chili Powder, Cumin Powder and Coriander powder, Mustard Oil in the Chicken and make all the spices as together in the bowl where is the Chopped chicken is there after mixing all the spices . Make it on the Gas Stove put it on the stove a Aluminum Container with the Cover use any cooking oil like Mustard Oil is better to make a a Chicken in a very good Taste just make it pour inside of the Container and then add it Cumin Seeds and Bay Leafs pour it then on Later put it all the marinated the chopped chicken in the Container then make stir as well and up to an Hour to make cook the Chicken when the chicken is in Cook pour it Any type of Hard Boiling Rice into the Chicken and put it all the things like Dry Grapes,Cashew Nuts and Cherry's and the Add Margarine or Butter full Packet into the Hot / Warm Container and then again stir well and when the stirring is over use it to make seal the Aluminum Container by help of the Container Cover and put it heavy stone in the upper portion of the Aluminium Container Cover and make verify the Container should be get sealed by help of heavy stone by which the smell of Biryani should not get exposed .So make verify by your self and after 1 hour become you can remove the seal of the Aluminium Container Cover and then you will find it the sweet and salty mixed Chicken Biryani and flavored by Cashew Nuts and the color will be changed when you will open the Container on where you have cooked the Chicken Biryani and after ward serve it the Chicken Biryani and eat it the Chicken Biryani .)
Notes
Well I'am as my self a Staff / Cook and a Dish Washer and i know the recipe of Chicken Biryani .So i know the cooking process .
Prep Time: 60 minutesCook Time: 2 hours
Total Time: 3 hours
Number of Servings: 1
Yield: 1-2 Servings
Style: Indian
Apple Bread Pudding
When you first hear the name, Bread Pudding, may not sound too interesting. However, its a really tasty, rich dessert that's hard to turn down once you’ve tried it. Traditional bread puddings contain egg yolks and so a lot of fat; but this recipe relies on the whites and adds apple for extra flavor.
Ingredients
10 Egg Whites
10 Slices of Bread
½ Cup Butter
¼ Cup Applesauce
1 Cup Zero Calorie Sweetener
1 Teaspoon Cinnamon
1 Medium Apple, diced
1 Teaspoon Vanilla Extract
10 Slices of Bread
½ Cup Butter
¼ Cup Applesauce
1 Cup Zero Calorie Sweetener
1 Teaspoon Cinnamon
1 Medium Apple, diced
1 Teaspoon Vanilla Extract
Directions
First, place slices of bread on a baking sheet and cook for 10 minutes at 375 degrees Fahrenheit, flipping halfway through. Melt butter and mix in applesauce. Cut bread into one-inch cubes and toss with butter/applesauce mixture. In a mixing bowl, combine eggs with apple pieces, vanilla extract and sweetener. Fold in bread cubes. Next, pour the mixture into a baking dish and sprinkle cinnamon on top. Lower heat to 350 degrees and bake for 30 minutes, until golden brown.
Prep Time: 15 minutesCook Time: 40 minutes
Total Time: 55 minutes
Number of Servings: 10
Yield:
Style: American
Lamb stew
The best lamb stew in the world
Ingredients
2 lbs roast lamb shoulder chunks
2 lbs baby potatoes
2 cut carrots
2 bayleaves
2 stalks celeries
3 minced garlic cloves
1 diced onion
1/4 cup chopped parsley
3 sprigs fresh rosemary
6 cups beef broth
1/4 cup tomato paste
1 tblspn worcestershire sauce
Salt
Black pepper
1 tspn ground paprika
1 tspn ground cumin
1 tblspn oil
1 cup red wine
2 lbs baby potatoes
2 cut carrots
2 bayleaves
2 stalks celeries
3 minced garlic cloves
1 diced onion
1/4 cup chopped parsley
3 sprigs fresh rosemary
6 cups beef broth
1/4 cup tomato paste
1 tblspn worcestershire sauce
Salt
Black pepper
1 tspn ground paprika
1 tspn ground cumin
1 tblspn oil
1 cup red wine
Directions
- Heat the oil in a pot
- Add the carrot , potatoes and the lamb chunks
- Add the other ingredients
- Cook it in low heat for 1 hour , stir it occasionally
Prep Time: 20 minutes- Add the carrot , potatoes and the lamb chunks
- Add the other ingredients
- Cook it in low heat for 1 hour , stir it occasionally
Cook Time: 60 minutes
Total Time: 1 hours, 20 minutes
Number of Servings: 4
Yield:
Style: European
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