Ingredients Archives: ground black pepper

Roasted Cauliflower, Baby Kale and Cucumber Salad

Cauliflower, Baby Kale and Cucumber Salad
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Roasted cauliflower, cucumber, and fresh kale come together in a quick salad recipe
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Cauliflower, Baby Kale and Cucumber Salad
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Roasted cauliflower, cucumber, and fresh kale come together in a quick salad recipe
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender.
  2. n large bowl, whisk lemon juice, olive oil salt, and pepper. Toss kale with dressing. Let stand at least 5 minutes. Then add cucumber toss a second time.
  3. To kale, add cooked cauliflower, onion and toasted pine nuts. Toss until well combined. Chill as needed
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Chili Con Carne

Chili Con Carne
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A lot of you have asked me what the ingredients were for the Chili recipe I made for the Super Bowl event at the Bay View. I forget where I originally found it but it always worked for me, so here it is. Quantities can vary according to your tastes. The black beans are what makes this chili great in my opinion.
Servings
30 Servings
Servings
30 Servings
Chili Con Carne
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A lot of you have asked me what the ingredients were for the Chili recipe I made for the Super Bowl event at the Bay View. I forget where I originally found it but it always worked for me, so here it is. Quantities can vary according to your tastes. The black beans are what makes this chili great in my opinion.
Servings
30 Servings
Servings
30 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. Heat a large stock pot over medium-high heat. Brown the New York Strip Steak cubes set aside. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Return the New York Strip Steak cubes to the pot. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits (optional), bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  2. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  3. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese. Good luck.
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Boston Baked Beans (with or without Bacon)

Boston Baked Beans (with or without Bacon)
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Baked beans in a sweet, smokey, sticky sauce are a popular side dish especially in the summer with whatever you’re grilling. Despite being called baked beans, most baked beans are slow simmered in a sweet molasses sauce not baked. “Baking” them in the pressure cooker cuts 2/3 off the cooking time. Cecilia, a Pressure Cooking Today reader asked me if I would post a pressure cooker baked beans recipe. Although you can make great baked beans with canned beans, cooking them in the pressure cooker from dry beans is easy, cheaper, and your beans will be better tasting. Baked beans in a sweet, smokey, sticky sauce perfect side dish for whatever you're grilling this summer. Better Homes and Gardens has a good tutorial on cooking baked beans from scratch and I adapted their recipe for the pressure cooker. The baked beans have a great, traditional flavor. I like lots of bacon in my baked beans, so I doubled the bacon. You’ll get the prettiest, least broken beans if you soak them overnight, but if you’re in a hurry you can simmer the beans in the pressure cooker for two minutes and then let them soak for an hour before proceeding with the recipe.
Servings Prep Time
12 Servings .5 hour
Cook Time
1 hour
Servings Prep Time
12 Servings .5 hour
Cook Time
1 hour
Boston Baked Beans (with or without Bacon)
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Baked beans in a sweet, smokey, sticky sauce are a popular side dish especially in the summer with whatever you’re grilling. Despite being called baked beans, most baked beans are slow simmered in a sweet molasses sauce not baked. “Baking” them in the pressure cooker cuts 2/3 off the cooking time. Cecilia, a Pressure Cooking Today reader asked me if I would post a pressure cooker baked beans recipe. Although you can make great baked beans with canned beans, cooking them in the pressure cooker from dry beans is easy, cheaper, and your beans will be better tasting. Baked beans in a sweet, smokey, sticky sauce perfect side dish for whatever you're grilling this summer. Better Homes and Gardens has a good tutorial on cooking baked beans from scratch and I adapted their recipe for the pressure cooker. The baked beans have a great, traditional flavor. I like lots of bacon in my baked beans, so I doubled the bacon. You’ll get the prettiest, least broken beans if you soak them overnight, but if you’re in a hurry you can simmer the beans in the pressure cooker for two minutes and then let them soak for an hour before proceeding with the recipe.
Servings Prep Time
12 Servings .5 hour
Cook Time
1 hour
Servings Prep Time
12 Servings .5 hour
Cook Time
1 hour
Ingredients
Servings: Servings
Units:
Instructions
  1. Rinse beans in a colander and sort through the beans to remove any debris. Soak beans overnight in the pressure cooking pot with 8 cups water mixed with 1 tablespoon salt. * Drain and rinse the beans; discard the soaking liquid.
  2. Select Browning and add bacon to pressure cooking pot. Cook until crisp, about 5 minutes. Remove bacon to a plate lined with paper towels. Cook the onion in bacon drippings until tender, about 3 minutes. Scrap up brown bits on the bottom of the pot as the onions cook.
  3. Add 2 1/2 cups water, molasses, ketchup, brown sugar, dry mustard, 1/2 teaspoon salt and pepper to the onions in the pot and stir to combine. Stir in the soaked beans.
  4. Select high pressure and 35 minutes cook time. When timer beeps, turn pressure cooker off and wait for 10 minutes, after 10 minutes use a quick pressure release to release any remaining pressure. Discard any beans that are floating, Check several beans to see if they're tender. If not, pressure cooker for a few minutes longer.
  5. Stir in cooked (Optional) bacon. Select Simmer and simmer beans uncovered, stirring occasionally so the bottom doesn't burn, until the sauce is the desired consistency.
Recipe Notes

If you don’t have time for an overnight soak, use the Browning setting to bring the salted water to a boil. Boil beans for two minutes. Turn pressure cooker off and let beans soak one hour. Proceed with the recipe as directed.

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Chicken El Dermie Le Hermie

Chicken El Dermie Le Hermie
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A quick recipe for some mouth watering chicken. I made this recipe and it's simple and very tasty!
Servings Prep Time
6 Servings 10 Minutes
Cook Time
1.2 Hours
Servings Prep Time
6 Servings 10 Minutes
Cook Time
1.2 Hours
Chicken El Dermie Le Hermie
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A quick recipe for some mouth watering chicken. I made this recipe and it's simple and very tasty!
Servings Prep Time
6 Servings 10 Minutes
Cook Time
1.2 Hours
Servings Prep Time
6 Servings 10 Minutes
Cook Time
1.2 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Arrange chicken legs in an aluminum oven tray lined with parchment paper. Dab 1 teaspoon of corn oil spread on each and sprinkle with seasoning. Rotate chicken and season on the other side. Bake in preheated oven for 30 minutes and then turn legs over. Bake another 35 to 40 minutes. Check and if needed cook another 30 minutes.
  2. A brush helps put the oil on the chicken. Grinding the seasoning in a coffee grinder an placing it in a shaker will insure even flavoring.
Recipe Notes
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 157
% Daily Value *
Total Fat 11 g 17 %
Saturated Fat 2 g 12 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 59 mg 20 %
Sodium 387 mg 16 %
Potassium 155 mg 4 %
Total Carbohydrate 0 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g
Protein 14 g 28 %
Vitamin A 1 %
Vitamin C 3 %
Calcium 2 %
Iron 7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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