I'll share my recipes, if you'll share yours October 16, 2010

15 years ago

Refried Beans Without the Refry

Allrecipes.com

"Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin."

Original Recipe Yield 15 servings

Ingredients

1 onion, peeled and halved

3 cups dry pinto beans, rinsed

1/2 fresh jalapeno pepper, seeded and chopped

2 tablespoons minced garlic

5 teaspoons salt

1 3/4 teaspoons fresh ground black pepper

1/8 teaspoon ground cumin, optional

9 cups water

Directions

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Sort by:Oldest

Comments (5)

Jasdip
15 years ago
Orange-Ginger Pork Medallions

Orange-Ginger Pork Medallions
1 cup fresh orange juice
1 teaspoon cornstarch
2 tablespoons peanut oil
1/4 cup finely chopped shallots
2 tablespoons minced, peeled fresh ginger
2 cloves garlic , minced
1/4 teaspoon red pepper flakes
1/2 cup chicken broth
1 tablespoon soy sauce
2 pork tenderloins (1 pound each), each cut crosswise into 6 slices
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon unsalted butter

In a small bowl, stir together 2 tablespoons orange juice and cornstarch until smooth. Set aside.

In a medium saucepan over medium-high heat, heat 1 tablespoon oil. Add shallots, ginger, garlic, and red pepper flakes; cook, stirring frequently, until shallots are light golden, about 3 minutes. Add remaining orange juice, broth, and soy sauce. Bring to a boil; boil until reduced to 1 cup, about 6 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove saucepan from heat and set aside.

Place pork slices cut side down on work surface and flatten slightly with the palm of your hand to make medallions. Sprinkle with salt and pepper.

In a 12-inch nonstick skillet over medium-high heat, melt butter with remaining 1 tablespoon oil. Add pork and cook in batches until browned and cooked through, 4 to 5 minutes per side. Transfer pork to a platter.

Add sauce to skillet with drippings; place skillet over medium-high heat. Bring sauce to a boil, stirring to scrape up any brown bits. Stir in juices from pork on platter. Remove skillet from heat and add pork slices to skillet, turning to coat with sauce.
Marilyn Sue
15 years ago
Pumpkin Pie Crunch

Hands-On Time: 10 minutes
Total Time: 2 hours
Servings: Makes 16 to 20 servings.

Description:

Ingredients

* 1 (16 oz) can solid pack pumpkin
* 1 (12 oz) can evaporated milk
* 3 large eggs
* 1 1/2 cups sugar
* 4 tsp pumpkin pie spice
* 1/2 tsp salt
* 1 pkg Yellow Cake Mix or spice cake mix
* 1 cup chopped pecans
* 1 cup butter or margarine, melted
* whipped topping

Baking Instructions
1. Preheat oven to 350ÃÂ°F. Grease bottom of 13 x 9 x 2-inch pan.
2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
3. Bake at 350ÃÂ°F 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.
If you don't have pumpkin pie spice you can mix together, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon cloves. For this recipe you will have to make enough to equal 4 teaspoons.

Sue
Related Discussions
i'll share my recipes, if you'll share yours October 17, 2010
Q
Comments (4)
Country White Bread or Dinner Rolls for Bread Machine Ingredients o 1 cup water, plus o 1 tablespoon water ( 70-80 F) o 1 large eggs o 4 1/2 teaspoons vegetable oil o 3 1/4 cups bread flour o 1/4 cup sugar o 1 1/2 teaspoons salt o 2 1/4 teaspoons active dry yeast o 2 tablespoons melted butter ( for dinner rolls only) (optional) o 2 tablespoons shortening ( for dinner rolls only) (optional) Directions In bread machine pan, place all ingredients from flour through yeast in order as recommended by the manufacturer. Select the basic bread setting. Check dough after 5 minutes of mixing, if needed add 1-2T of water or flour. Bake as normal. For dinner rolls. Mix in bread machine but use only the dough option. Lightly grease a 9 x 13 baking pan (I always use a metal pan). When dough is finished shape into 15 uniformly sized balls. I always grease my hands with shortening to smooth the dough out and it helps keep the dough from drying out. Cover and let the rolls rise in a warm, draft free place until risen to the desired size. I let them about double in size. Bake in a 350ÃÂ° oven about 12-15 minutes until golden brown. After removing from the oven, brush the tops of the rolls with melted butter. Take out of pan and let completely cool before storing. Sue
...See More
I'll share my recipes, if you'll share yours October 12 , 2010
Q
Comments (5)
Ingredients * 4 cups chopped apples * 2 cups white sugar * 2 cups all-purpose flour * 2 teaspoons baking soda * 2 teaspoons ground cinnamon * 1 teaspoon salt * 1/2 cup vegetable oil * 2 eggs, beaten * 2 teaspoons vanilla extract * 1 cup chopped walnuts Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, stir together the sugar and apples, set aside. Sift together the flour, baking soda, cinnamon and salt. In a large bowl, stir together the oil, eggs and vanilla. Add the apples and sugar, mix well. Stir in the dry ingredients, then the nuts. Pour into the prepared pan and spread evenly. Bake in the preheated oven for 45 minutes, or until cake springs back to the touch. Frost with your favorite frosting if you desire. I made this yesterday and it was very good. Sue
...See More
I'll share my recipes, if you'll share yours October 10, 2010
Q
Comments (5)
Pork Cutlets with Spicy Noodles (Real Simple Magazine) 4 cups low-sodium chicken broth 1 1 1/2-inch piece fresh ginger, peeled and sliced 1/2 pound udon noodles 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1 red jalapeÃÂ±o pepper, sliced 4 thin pork cutlets (about 3Ã¢ÂÂ4 pound total) kosher salt and black pepper 1/4 cup all-purpose flour 1 large egg, beaten 3/4 cup panko bread crumbs 2 tablespoons canola oil 2 scallions, sliced In a large pot, bring the chicken broth and ginger to a boil. Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes. Add the mushrooms and jalapeÃÂ±o and simmer until the mushrooms are just tender, 1 to 2 minutes. Meanwhile, season the pork with ÃÂ½ teaspoon salt and ÃÂ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko. Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 2 to 3 minutes per side. Slice the pork and serve over the noodles. Sprinkle with the scallions.
...See More
I'll share my recipes, if you'll share yours October 14, 2010
Q
Comments (6)
This is a Paula Deen recipe and my family just loves it. Smoked Sausage Jambalaya So very good, so Louisiana style good. You are not going to believe how easy this dish is to prepare. Serves: 6 Cook Time: 30 Minutes Ingredients 1/2 pound Smithfield Smoked Sausage, cut into 1/4-inch slices 2 1/2 cups water 1 (14-ounce) can diced tomatoes 1 (8-ounce) can tomato sauce 1 bay leaf 3 tablespoons dried minced onion 1 teaspoon dried thyme leaves 1 teaspoon garlic powder 1 tablespoon dried parsley flakes 1 teaspoon cayenne pepper 3 beef bouillon cubes, crumbled 1 teaspoon salt 1 cup long-grain rice 1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined. Steps In a Dutch oven add water, tomatoes, tomato sauce. Add dry ingredients, smoked sausage and rice. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 minutes, or until shrimp are pink. You do not want to overcook the shrimp. A tip from Paula: Never cook the shrimp before you add it to the jambalaya. You want all of the wonderful shrimp flavors to cook into your jambalaya and cooking it before would make the shrimp overcooked (rubbery). Shrimp cooks so quickly, it is best to add it at the last few minutes.
...See More
patti43
15 years ago
Cranberry-Glazed Pork Roast (Crockpot)

16 oz jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice cocktail
1 teaspoon dry mustard
1/4 teaspoon cloves
1 loin pork roast, extra-lean and boneless
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste

In a medium bowl, mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves. Place pork roast in slow cooker and pour cranberry sauce mixture over it. Cook on low setting for 6
to 8 hours or until meat is tender. Remove roast and keep warm. Skim off any fat. Pour 2 cups of the liquid (add water to fill out the measure, if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with pork. Makes 12 servings.
debbyga
15 years ago
I found the Pumpkin Pie Crunch recipe online awhile ago, but it was called Pumpkin Dump Cake. My DS and DH say it is one of their absolute favorites. In fact, that's what my 18-y-o DS wanted for his birthday cake.
User
15 years ago
Crock Pot Apple Butter

8 cups apples, peeled, cored and chopped
4 cups white sugar
4 t. cinnamon
ÃÂ¼ t. cloves
ÃÂ¼ t. salt
Fill a slow cooker with all ingredients. Cover and cook on HIGH for 1 hour. Reduce heat, simmer, stirring occasionally for 12 hours or until thick and golden in color. Fill small jars w/ hot apple butter, leaving about ÃÂ¾ inch headspace at the top. Makes 4 pints.
-------------------------

Crock Pot Pumpkin Butter

2 cups cooked pumpkin (15 oz. can)
1 cup white granulated sugar or splenda
1 cup brown sugar or splenda blend
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. ginger
1/8 tsp. cloves

Combine all ingredients in a crockpot and cook on high for 3 hours, stirring every 10 minutes to keep from sticking to sides and burning. Put in jars and put in a water bath for 40 minutes. If you like pumpkin pie, you will love it. It is great on hot, fresh biscuits. We like it almost better than apple butter

I'll share my recipes, if you'll share yours October 16, 2010

Comments (5)

Jasdip

Marilyn Sue

Related Discussions

patti43

debbyga

User

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US