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Arkansas Living February 2011 : Page33

HOT BEANS 1 cup Pinto Beans 1 cup Great Northern Beans Wash and soak overnight and cook for 3 hours in water on stove top. Beans should have at least two cups of broth left on after cooking. 1 lb. ground beef 1 onion 2 cloves of minced garlic 1 green bell pepper 1 teaspoon salt 1 teaspoon cumin 1 ½ teaspoons chili powder ½ teaspoon oregano Black pepper Hot sauce 1 (6 oz.) can tomato paste 2 cans of Rotel Brown ground beef, onion, bell pepper. Add garlic, salt, cumin, chili powder, oregano, and black pepper to taste. Add all ingredients to beans. Add Rotel, tomato paste. Add hot sauce to taste. Stir together and cook on low for 30 more minutes. Serve with cooked and crumbled bacon and dice green onions on top and cornbread on the side. :HUHKDQGLQJ0,//,21 WR)DUP&UHGLWPHPEHUV WKLVVSULQJWKURXJKRXU 3DWURQDJH3URJUDP  :HSURYLGHFRPSHWLWLYHLQWHUHVW UDWHV&#0f;GHSHQGDEOHFUHGLWDQG&#0f; DVDFRRSHUDWLYH&#0f;RXUPHPEHUV VKDUHLQWKHSURILWV )RUQHDUO\

\HDUV&#0f;)DUP&UHGLW KDVZRUNHGKDQGLQKDQGZLWK IDUPHUV&#0f;UDQFKHUVDQGUXUDO UHVLGHQWV)DUP&UHGLW{WKH ILQDQFLDOSDUWQHU\RXFDQFRXQWRQ 6LQFH&#1c;&#1c;&#1a;ZHYHKDQGHGEDFN PRUHWKDQ&#1c;0LQFDVKWKURXJK RXUSDWURQDJHSURJUDP 1RRWKHUOHQGHUGRHVZKDWZHGR{ZRUNKDQG LQKDQGWRVKDUHWKHSURILWV&DOORUYLVLWD)DUP &UHGLWRIILFHQHDU\RX STOVE TOP CRÈME BRULEE 2 quarts heavy cream 2 cups sugar 1 vanilla bean 6 eggs Have ramekins ready. Prepare an ice water bath. In a sauté pan, melt sugar into one cup of the cream. Scald the vanilla bean in the cream, take the bean out and scrape the contents back into the cream. Combine rest of ingredients and stir on medium heat until sauce consistency is reached. Cool pan in ice water bath until slightly thick. Ladle into ramekins. Chill ramekins until ready to serve. This makes 6 servings. &#1f;&#1b;&#1b;&#1b;&#1a;&#1e;&#1d; -(94*9,+0;*64 FEBRUARY 2011 585$/$5.$16$6/,9,1* , 33

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