A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
|
|
|
|
Directions: Put beans in a large bowl; cover with cold water by 2 inches. Loosely
cover; let soak overnight at room temperature.
Drain beans; transfer to a large saucepan. Cover with cold water by 2
inches; bring to a boil. Reduce heat, and simmer, adding more water if
necessary to keep beans covered, until beans are tender (add 1 tsp salt
after 45 minutes), about 1 hour. Drain beans; set aside.
Heat 1 inch vegetable oil in a 4-quart heavy-bottom saucepan until it
registers 365F on a deep-fry thermometer. Working in small batches, fry
sage leaves, turning them occasionally, until crisp, about 10 seconds.
Transfer with a slotted spoon to paper towels to drain. Immediately season
with salt. (Adjust heat between batches as necessary to keep oil at a
steady temperature.) Coarsely crumble 2/3 of the sage leaves; set aside.
Set aside whole leaves.
Cook pancetta in a 12-inch nonstick skillet over medium-high heat, turning
once, until crisp, 1-2 minutes per side. Transfer with tongs to paper
towels to drain. reserve fat in skillet with heat off. Coarsely crumble
pancetta; set aside.
Preheat grill to medium. (Alternatively, heat a grill pan over medium heat
until hot.) Grill sausages, turning occasionally, until cooked through,
3-6 minutes (cooking times will depend on size of links and whether
sausages are precooked). Transfer to a serving platter; cover to keep
warm.
Add
1 T olive oil to reserved fat in skillet, and heat over medium heat
until hot but not smoking. Add reserved beans and the red pepper flakes;
cook, stirring, until warm, about 2 minutes.
Put beans in a large serving bowl, and add reserved crumbled pancetta and
crumbled sage leaves, along with the truffle oil, if desired, and remaining
3/4 teaspoon salt. Season with pepper.
Just before serving, drizzle beans with remaining 2 T olive oil, and
garnish with reserved shole sage leaves. Serve with sausages.
Contributor: Martha Stewart Living March 2004 p 146
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Browned green beans Trim ends from beans, and remove strings. Cut beans in half lengthwise, slicing through the seam on each side of beans. Heat oil in a large skillet over high heat. Add beans, and cook 5 minutes or until lightly browned, stirring frequently. Reduce heat to
Deluxe grilled chicken sandwiches In medium fry pan saute chicken breast, sprinkle wtih garlic powder, salt,
pepper and taco seasoning. Mix through thoroughly, add peppers, onion,
saute till tender, and chicken is no longer pink. Butter outside of sliced
sub buns sprinkle with basi
Whole-wheat pasta salad with grilled zucchini and olives In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil.
Brush one side of zucchini slices lightly with additional oil and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderate heat until hot
Southern fried chicken by paul prudhomme In a small bowl, combine salt, onion powder, black pepper, sage,
white pepper, thyme and garlic powder to make the seasoning mix. Mix
seasoning ingredients well.
Sprinkle the seasoning on chicken and rub in. Seal chicken in a
plastic bag and refrigerate
Zydeco green beans In a large saucepan, stir together the water, vinegar, sugar,
mustard seeds, garlic, bay leaves, salt and Tabasco sauce. Bring to
a boil, reduce the heat, cover, and simmer for 5 minutes. Add the
beans. Cover and simmer for 10 minutes, until te
Fried tortilla chips Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.
Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on
medium-high to high heat. When oil is hot enough to make a piece of
tortilla sizzle, add tortilla pieces, a
White beans with bread crumbs and spinach Soak and cook the beans in your standard manner, adding a bay leaf to flavor them as they cook. This batch took about 1-3/4 hours to get real tender after a 2-hour soaking following a 2-minute boiling. When they're done, mostly drain them -- the rec
Baked steak and lima beans Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes.
Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour
cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain,
reserve drippings. Crumble bacon; set
Bulgur with celery and sage 1. Heat oil in a heavy, medium saucepan over medium heat. Add bulgur,
onion, celery, garlic and herbs and saute for 5 - 8 minutes, or until the
vegetables are softened.
2. Stir in stock or water and bay leaf. Bring to a boil, reduce heat to
low, c
Judias verdes con salsa de tomate (green beans in tomato sauce) Sautee garlic in olive oil for 2 minutes, stirring. Add beans and cook 4 minutes, stirring constantly. Stir in tomatoes with liquid from can and remaining ingredients; bring to a boil, stirring constantly. Reduce heat to low and simmer 25-30 minutes. Remo
Broiled/grilled marinated chicken (gai yang) A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The mar
Pan fried trout Rinse the trout under cold running water. Pat dry. Sprinkle with salt
and pepper. Melt the butter in a large heavy skillet on medium-high heat.
Coat the trout in corn meal and shake off the excess. When the butter is
melted, place the coated trout, fl
Teriyaki sage grouse Pound meat with a mallet until thin and flat but not broken. Marinate
meat in the teriyaki sauce/wine combination for 1/2 to 1 hour. Drain
and sprinkle with cayenne and black pepper to taste. Cook quickly
over a hot fire in a barbecue (preferab
Arros amb fesols y naps ( rice with white beans and turnips In a pot with water, the beans throw, the elements of the pig, the turnips
and some salt. He/she allows to cook in a slow and continuous way.
As meats and sausages are cooked, they are taken out of the broth and they
allow to cool down a little to be able
Veal chili with beans In a large nonstick saucepan, heat oil. SAute garlic, onion, green
pepper and carrots until softened. Add veal and saute until no longer
pink. Add beans, tomato paste, chili powder, oregano and basil. Cover
and simmer for 30 minutes. Serve in soup
Dendeng pedas ('hot' fried beef) Cut the beef fairly thin and trim it into small, square pieces.
Marinate it for 1 hour or longer. Remember that pedas=hot+spicy hot!
This is fried beef, with a robust flavor of chili. Slice the shallots finely. Seed and slice the chilies. Fry them i
Green beans vinaigrette Cook frozen green beans with onion and garlic according to package
directions. Drain vegetables well; return to saucepan.
In a small mixing bowl combine parsley, wine vinegar, and mustard.
Gradually add olive oil, stirring constantly with a whisk
Turkey w/sage and rosemary Wash your turkey and trim excess fat and giblets. Loosen the skin from the
turkey at the neck cavity to insert sage leaves. Press skin to secure.
Quarter onions, celery, and carrot and place in the open cavity of the
turkey. Sprinkle half of the poultr
Fried ice cream 2 The day before serving, make the batter. Mix the flour, sugar, salt, oil, and egg yolks in a
mixing bowl. Gradually stir in the beer. Refrigerate overnight. Also, the day before
serving, coat the ice cream balls thoroughly with the crushed cornf
Saganaki (fried cheese) Cut the cheese into bite-sized cubes. Melt the butter in a "saganaki" (or
another frying pan), and fry the cheese on all sides until crusty and
chestnut colored. Squeeze lemon juice over the cheese and serve with
bread, other appetizer
Green beans supreme Cook green beans in salted water using the 1/2 teaspoon salt in covered pot
until crisp tender. Drain. In skillet, suate sliced mushrooms in 2
tablespoons butter. Add mushrooms to green beans using slotted spoon. Add
3 tablespoons butter and
French fried onion rings beans Empty out soup can and pour bean juice into soup can so you got one soup can of bean juice
Put into over at 350 degrees to 375 degrees for about 20 minutes or until warm and it bubbles.
Then take out and sprinkle French fried onions rings on the top and p
Grilled pork chop 1. Preheat either grill or broiler.
2. Whisk olive oil, hot sauce and spices together in a pie plate or small platter; add pork chop and coat. If possible, cover with plastic wrap, refrigerate and let marinate for about 30 minutes.
3. Grill pork chop, res
Grilled halibut with lemon-basil vinaigrette Whisk lemon juice, olive oil, crushed garlic cloves and gra
ted lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season
vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature
Country fried chicken steak with cream gravy ~-----------------------------CREAM GRAVY--------------------------------
~-------------------------------GARNISH----------------------------------
* Cut the meat into 1/2-inch thick slices.
Pound the meat with a spiked meat mallet to tenderize. Cut e
Cuban red beans-frijoles colorados 1. To the beans and their soaking water, add a bay leaf. Bring to a boil
over high heat, cover, turn off heat, and let sit for one hour quick cook
method. Or, soak beans over night first. After one hour, simmer until the
beans are tender, add more
Grilled garlic chicked Peel 10 cloves of garlic and chop them roughly. Marinate the chicken in red
wine with the garlic and the thyme for 2-4 hours in the refrigerator.
Spread the remaining cloves of garlic with skins on in a small baking dish
one layer and cover wit
Grilled pineapple chicken breast 1. Mix all ingredients, except chicken, together and simmer for 5 minutes.
2. Cool. Place chicken pieces in marinade in a Ziplock bag.
3. Fasten securely and marinate in refrigerator for two hours, turning a few times.
4. Cook on grill until chicken done.
Fried rice fiesta Cook rice according to package directions. Combine radishes with rice wine
vinegar in a small bowl and reserve. Place garlic and sesame oil in a
saucepan. Add scallions and mushrooms and saute until tender. Add brown
rice, radishes and remainin
Fried cheese sticks Cut cheese into sticks, 1/2 inch thick, 1/2 inch wide. and 2 or 3 inches
long. Dip each cheese stick in flour, then in egg, then in cracker crumbs,
coating all sides. Freeze in a single layer on a baking sheet 1 1/2 to 2
hours. Pour oil into a 5-q
Red beans with rice Boil pork 5 minutes to get rid of salt. Put pork in second water
(hot) and add beans, water, should be one-half inch above beans.
Add immediately, one bell pepper, one chopped onion, celery, garlic,
Italian seasoning and whole hot pepper. Cook slowly tw
Grilled apple & herb marinated pork chops and potatoes Cover potatoes with 1 inch of water and simmer 10 minutes or until tender;
drain. Blend all ingredients except potatoes and chops in a blender. Halve
the potatoes and toss gently with 1/4 cup of the marinade. Pour remaining
marinade over chops.
Deep fried cajun turkey Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities.
Place in a large pan and rub the interior and exterior of the bird with seasoning mix. To allow for good o
Gujerati-style green beans Trim the beans & cut into 1" lengths. Blanch, drain & rinse immediately in
cold water. Set aside.
Heat oil in a large skillet over medium heat. When hot, put in the mustard
seeds. When the pop, add the garlic & stir until t
Yucatan rice with black beans Drain and rinse the black beans. Combine all ingredients in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer. Cover and cook for 20-25 minutes or until all liquid is absorbed. Fluff with a fork and serve.
White beans with tomatoes and chilies Heat olive oil in heavy medium saucepan over medium heat. Add jalapeno chilies, sage and chopped garlic and saute until garlic is tender but not brown, about 5 minutes. Add cannellini beans and tomatoes and simmer until mixture thickens and flavors blend,
Bulgur pilaf with fava beans Remove beans from their pods and put shelled beans in a quart of boiling,
salted water for 1 minute. Drain and run under cool water. When cooked,
remove beans from their inner shells by tearing off a small piece from the
rounded end with your finger
Alaskan spot prawns with cannellini beans Cover the cannellini beans with water and soak overnight and drain. In a
large saucepan, combine soaked beans, carrot, celery, and onion and enough
water to cover. Cover and simmer until tender, about 1 hour.
In a large saute pan, heat 1 tablespoo
Grilled vegetable kabos Combine Salad Dressing, Basil & Parsley; Cover & Chill. Alternate Squash,
Onions, Tomatoes & Mushrooms On 8 Skewers. Grill Kabobs Over Medium Coals
15 Min. OR Until Vegetable Are Tender, Turning & Basting With Dressing
Mixture
Broiled or grilled shrimp or scallops, basque style Preparation time: 15 minutes Cooking time: 5 minutes Yield: 4 servings
Prepare a medium-hot charcoal fire or preheat a gas grill or broiler. Make sure the grill rack is clean and place it as close to the heat source as possible. Mix together in a serving
Keftedes tiganites (fried greek "meatballs") *Note: Bread slices should be soaked in water, then squeezed dry. *Ground
cinnamon or corriander may be substituted for allspice if desired.
In a large bowl, combine the ground meat with the onion, garlic, bread,
egg parsley, mint, spice, and win
Chicken fried steak #2 ( kathy pitts ) Beat the steaks very well with a meat pounder (they should be almost
falling apart). Dip first in the flour, then in the egg, and again
in the flour. For a really crisp crust, dip again in the egg, and
the flour.
Heat the oil in a large frying pan (the
Grilled chicken breasts w. spicy pecan butter Pound the chicken breast halves to 1/2-inch thick. Put the chicken breasts in a resealable plastic bag, add the Worchestershire sauce and oil and seal. Toss to coat the chicken, then refrigerate for 1 hour.
Preheat the oven to 350 degrees. Light a grill
Italian grilled chicken breast 1. Place chicken breasts in 9 x 13 inch pan.
2. Marinate chicken breasts in Italian dressing for 4 to 6 hours.
3. Remove from pan.
4. Place on grill.
5. Sprinkle lemon pepper on both sides.
6. Cook 10 to 15 minutes on each side.
7. Do not over cook.
Granny fearing's baked beans Preheat oven to 350 degrees. In a 2-quart casserole dish combine all
ingredients except bacon; season to taste with salt and pepper. Criss-cross
top with bacon strips. Cover with aluminum foil. Bake for 1 hour. Remove
foil and continue to bake 30
Pancetta green beans Cook beans in large pot of boiling salted water until crisp-tender, about 4
minutes. Drain. Transfer to bowl of ice water; cool 5 minutes. Drain.
Transfer beans to paper towels and pat dry.
Heat large skillet over medium heat. Add pancetta and saut until
Tex-mex beans with cornmeal dumplings TEX-MEX BEANS WITH CORNMEAL DUMPLINGS
Categories: Low-cal, Vegetables, Mexican, Beans
Yield: 5 servings
In a med mixing bowl, stir together flour, cornmeal, baking powder, and 1/4 t salt; set aside. In a small bowl combine egg white, milk, and oil; set as
Grilled caribbean chicken Heat grill. In a small bowl, combine all ingredients except chicken; mix well. Rub mixture on chicken breast halves. Let stand at room temperature for 15 minutes to marinate. When ready to grill, place chicken on gas grill over medium heat or on charcoal
Stir-fried zucchini Preparation: 10 min Cooking 8 min
1. Cut zucchini into 1/4-inch pieces.
2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook
zucchini, stirring quickly and frequently (stir-frying) until well coated.
3. Add water, salt and sugar. Re
Grilled lamb Combine the marinade ingredients in a non-reactive dish. Place the chops in the dish, making sure the chops are covered with the marinade.
Preheat the grill. Removed the lamb chopes from the marinade. Place them on the grill. Make sure to get nice grill m
|
Loading...
|
::
