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August 2018

Casserole Recipes

Vegetables Recipes

Paneer Braised with Creamy Spinach Sauce

Paneer Braised with Creamy Spinach Sauce Recipe
Stephen Ceideburg 8 oz Paneer (see recipe) 1 ts 2 tablespoons light vegetable oil 3 Cups, (packed) ...

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Worth Waiting For Baked Beans Recipe

Worth Waiting For Baked Beans recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Worth Waiting For Baked Beans recipe  PDF


1 lb Dried navy beans
2 ts Unsalted butter
1 Clove garlic crushed
1 c Onion finely chopped
3 Strips bacon
Cooked and amp crumbled 3 Strips bacon uncooked
2 ts Worcestershire sauce
2 tb Dark brown sugar
4 tb Molasses
5 tb Chili sauce
1 tb Dry mustard English
1 ts Curry powder
1 1/2 ts Salt
1/2 c Dark rum
1 1/2 c Tomato juice or more as
Needed Place beans in large pot of boiling water over high heat. Return to boiling. Turn off heat let stand 1 hour. Preheat oven to very slow (275F). Grease 1 3/4 quart bean pot or casserole with the butter. Rub with garlic. Drain
beans. Place in large mi ing bowl. Add onion, crumbled bacon, brown sugar, Worcestershire, molasses, chili sauce, dry mustard, curry powder, salt and rum. Mi well. Stir in 1/4 cup of the tomato juice. Transfer to prepared bean pot. Place uncooked bacon strips on top. Bake, covered in a 275F oven for 7 hours or until beans are tender, gently stirring in additional tomato juice as liquid is absorbed by beans. Recipe By : The Little Mountain Bean Bible Cookbook

Worth Waiting For Baked Beans recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
313 people have voted
Last Reviewed on 2018-08-18



Saturday, Aug 18 2018 Download & Print Worth Waiting For Baked Beans recipe  PDF   Casserole recipes RSS   Thumsb up

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1 lb Firm tofu 1 ts Salt 4 tb Lemon juice 2 tb Vegetable oil 2 1/2 tb Tahini 1 tb Light miso 1 1/2 tb Olive oil 1 lg Onion, chopped 2 lg Garlic cloves, pressed Black pepper to taste 1 ts Nutmeg 2 ts Tarragon 2 ts Dill 8 oz Mushrooms 8 oz Spinach 1/2 c Fresh parsley 4 tb Breadcrumbs, toasted 1/2 c Walnuts 4 c Tomato sauce 9 ea Lasagna noodles, al dente Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini and amp miso. Blend till thoroughly smooth. Set aside. Heat olive oil. Add onion and amp saute till translucent....

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