Homemade Recipe using If You Dare Salsa
2 Tablespoons oil
1 1/2 cups uncooked white rice
2 tablespoons chopped onion
2 cups chicken broth
1 cup of If You Dare Salsa
Heat oil in a large, heavy skillet over medium heat.
Stir in onion, and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often.
When rice begins to brown, stir in chicken broth and salsa.
Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Recipe Courtesy of IfYouDareSalsa
Green Beans And Almonds
14 ounce bag frozen whole green beans
2 slices bacon, chopped
2 T. finely chopped onion
¼ cup slivered almonds
2 T. butter
½ tsp salt
Cook Green Beans as directed on bag
In 10 inch skillet, cook bacon until crisp
Remove bacon drain on paper towels
Save drippings in skillet
Cook Onion and Almonds in bacon drippings until onion is tender and almonds are lightly browned, remove from skillet
In same skillet melt butter, add beans, bacon, onion, almonds, salt and pepper. Toss Ingredients
6 Servings (½ cup each)
Italian Style Beans & Noodles
2 cups dry fine egg noodles
1 chopped onion
¼ cup butter
1 package frozen cut green beans
½ can mushroom stems and pieces drained
1 tsp salt
½ tsp dried basil
½ tsp celery salt
½ tsp dried oregano
Cook egg noodles according to package directions
Drain noodles well
Using a skillet Saute onion in butter until tender
Add noodles and remaining ingredients
Cook and stir until green beans are thoroughly cooked
Serves 6 – 8
Ziploc Mashed Potatoes
1 pound potatoes, peeled and cut into ½ inch pieces
¼ cup milk
1 T. Butter
Put potatoes in large Ziploc brand Zip N Steam Bag
Pat potatoes into single layer
Place in Microwave
Cook on high for 6 minutes or until potatoes mash easily
Let stand for 1 minute
Open bag leaving potatoes in
Add milk, butter and salt
Squeeze air out of bag and seal
Using dish towel or oven mitt mash potatoes by hand
Add additional milk as desired
Lentil Salad With Goat Cheese
2 Cups lentils
1 teaspoon salt
10 to 12 Sprigs Italian parsley, divided use
12 to 15 sprigs fresh basil, divided use
6 to 8 Cloves garlic, divided use
1 Each – carrot, red onion, celery rib, diced
1 to 1 1/2 Cups virgin olive oil, divided use
8 Ounces goat cheese, crumbled
1/2 Cup snipped chives
1/3 to 1/2 Cup red wine vinegar, divided use
Freshly ground black pepper and salt to taste
8 to 10 Basil leaves
1 to 2 tomatoes for garnish
Pick over, rinse and put lentils in a sauce pan barely covered with water. Add salt. Make a bouquet garni by tying half of the parsley, basil, and garlic (crushed) in cheesecloth. Add to the lentils and simmer about 10 minutes.
Add vegetables and simmer about 10 to 15 minutes until lentils are tender but al dente. Add more hot water if necessary to prevent lentils from sticking. There should be very little liquid left when lentils are done.
Discard bouquet garni and toss lentils and vegetables with 1/3 cup of oil. Spread on a baking sheet to cool.
Meanwhile, finely chop remaining parsley, basil and garlic. When cool, combine lentils and vegetables with 1/2 cup of oil, 1/3 cup vinegar and remaining ingredients except basil leaves and tomatoes for garnish. Refrigerate at least two hours.
Remove one hour before serving. Adjust seasoning, oil and vinegar. Garnish with tomatoes cut into wedges and basil leaves cut in strips.
Serves 6 – 8
Creamy Tomato-Bean Soup
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 large red onion, diced
Salt and pepper
1 quart low-sodium organic vegetable or chicken broth
One 28-ounce can crushed tomatoes
One 15-ounce can white beans, rinsed and drained
1 tablespoon fresh chopped tarragon
Heat the oil over medium-high heat in a soup pot. Add the garlic and stir until fragrant. Add the onion and salt and pepper, and saute until the onion is tender and translucent. Add the broth, tomatoes, and beans.
Allow to simmer for about 20 minutes, then stir in the tarragon and remove the soup from the heat.
Cool for 15 minutes, then puree with a blender, adding a little more broth or water to thin as necessary.
Reheat the soup and ladle into bowls.
Makes 6 Servings
Bulleit® Bourbon Mashed Potatoes
You’re definitely in for a sweet potato surprise. Here’s a simple way to impress your friends with a hot, colorful and tasty side. The recipe calls for butter, maple syrup and a cup of Bulleit® Bourbon for good measure. You’ll find these spuds can really hold their own
Recipe Courtesy Of thebar.com
4 large sweet potatoes (about 3 pounds)
3 tablespoons unsalted butter, softened
2 tablespoons maple syrup
1/4 cup Bulleit® Bourbon
Coarse salt and freshly ground black pepper
Preheat oven to 375°. Place sweet potatoes on a parchment-lined baking sheet; pierce each several times with a fork. Bake until very tender when pierced with a paring knife, about 50 to 60 minutes. Remove from oven, and let cool slightly.
Cut open potatoes, and scoop flesh into the bowl of an electric mixer fitted with the paddle attachment. Add butter, maple syrup and Bourbon, and beat until smooth.
Season with salt and pepper.
TIP: If you want to dress to impress, save the potato skins and scoop the mashed potatoes back inside before you serve them. That way your potatoes will be wearing their dinner jackets.
Guinness Stout Stewed Beans
Recipe courtesy of thebar.com
2 15.5 ounce cans red kidney beans, about 4 cups
2 cups chicken broth
1 cup Guinness® Extra Stout
1 medium onion, quartered
1 jalapeno, quartered with seeds
1 teaspoon cumin
1 teaspoon salt, more for seasoning
Drain beans and rinse. Place beans in a saucepan. Add broth, Guinness®, and
seasonings. Bring to a boil and simmer for 15 minutes. Drain and save 1/2 cup of the
broth. Remove onion and jalapeno and discard. Gently mash the beans with a potato
masher with the reserved liquid. Mash only until about half of the beans are broken
down and some whole beans remain. Season with more salt and serve warm. Serves 4.
TIP: If you like this recipe, feel free to experiment. Try different kinds of beans or make
it even spicier!
Bet you never thought about taking a masher to your beans? When you add all
the tasting ingredients, you really end up with a spectacular and unexpected
side dish. People say drinking a Guinness® is like having a meal. Well, now it is.
Guinness® Extra Stout Stewed Beans.
15 Chili Peppers
10 Banana Peppers
2 Medium Onions
2 Cloves of Garlic
2 Tbls. Canning Salt
3 Cups Cider Vinegar
3 1/2 Cups Sugar
In spice bag or coffee filter (tied at the top) mix together:
1 tsp. Tumeric
2 Tbls. Pickeling Spice
1 tsp. Mustard Seed
Bring spice bag, canning salt, vinegar, and sugar to a slow boil, then boil for 30 minutes.
Remove spice bag.
In a food processor grind the onions, garlic, and peppers.
Add that to the boiling mixture and cook on medium heat for another 30 minutes, or desired consistency.
Boil canning jars, lids and rings for 20 minutes.
Fill with relish while still hot.
Follow regular canning procedure to finish containers.
This is so good on tacos, burritos, nachos, hotdogs, hamburgers, and just about anything.
Cooking time 1 hour
Pre heat oven to 350
Ingredients and Directions:
Mix 2 lbs. of hash browns, use the small square ones
2 cups of sharp shredded cheese
1/4 cup chopped onions
Combine and pour over potatoes
1 cup milk
1/2 cup melted butter
1 can of cream of chicken soup
1/4 teaspoon of black pepper
1 teaspoon of salt
1 cup of sour cream
Put in 13 X 9 greased dish, top with crushed corn flakes or potatoes chip crumbs,
I prefer to use the Pre Crushed corn flakes you can buy them that way.
Bake for 1 hour
Serves 6 – 10