How To make Chunky Mustard Beans with Red Peppers
2 lb Green and/or yellow beans
2 c Julienne strips of red
-peppers (sweet) 1 1/2 c Onions, coarsely chopped
1 ts Tumeric
1/3 c Dry mustard
1/3 c All purpose flour
1 1/2 ts Salt
1 1/3 c Brown sugar, firmly packed
1 c Cold water
2 c White or cider vinegar
1 tb Celery seeds
1 1/2 ts Mustard seeds
Remove stem end from beans; cut beans into 1 inch lengths. There should be about 8 cups. In a large pot of rapidly boiling water, cook beans, about 1/3 at a time, until tender-crunchy, about 3 minutes. As each batch cooks,
transfer immediately to large bowl of cold water to chill. Blanch peppers and onions in similar way, boiling peppers for 1 minute and onions for 2 minutes. Drain thoroughly. In a medium bowl, blend tumeric, mustard, flour and salt into sugar. Stir in cold water to make a smooth paste. In a large heavy preserving kettle, combine vinegar and celery and mustard seeds; bring to boil. Stir in about 1 cup of spiced vinegar into mustard paste, then whisk mustard past into spiced vinegar in saucepan. Cook over medium heat, whisking constantly until sauce is smooth. Reduce heat and simmer uncovered, for 5 minutes. Pour drained vegetables into sauce; mix well and return to a boil. Reduce heat and simmer 4 - 5 minutes or until vegetables are tender. Ladle into hot sterilized jars leaving 1/8 inch head space. Seal. I prefer to process these in a boiling water bath for 10 minutes for 1/2 pint jars and 15 minutes for pint jars. Makes about 9 cups.
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IP Rice and 4 Beans Stuffed Peppers
Today we are featuring How to make Instant Pot™ Pressure-cooked rice and bean stuffed peppers!
INGREDIENTS AND SUPPLIES:
Green Bell Peppers (2)
Red Bell Peppers (2)
Rice (cooked) See below for YouTube Video
Four Bean Medley (cooked) See Below for YouTube Video
Instant Pot™ Pressure Cooker
Serving plate and fork
Slotted spoon and Large spoon
Storage Container
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This is how we make MUSTARD PICKLES ~ So Simple! ~ So Good!
Here is a Fail Proof Recipe for Mustard Pickles that my Mom shared with me!
Mustard Pickles Recipe
7-10 Cuc's Remove the seeds, peel & cube
6 Onions
1 Red Pepper
1 Cauliflower
Soak in 1/2 Cup of Coarse Salt Overnight
Rinse in the morning
Sauce
3 Cups White Vinegar
1 1/2 Cups Bottled or Well Water
3 1/2 Cups White Sugar
1 tsp Ginger
1/2 Cup Flour
1 tsp Turmeric
Mix the sauce ingredients until the sauce is smooth then add the veg. Slowly warm it to a gentle simmer and stir it lots to make sure it doesn't burn. Warm it until the sauce thickens...about 30-45 mins...then bottle it in hot sterilized jars. Congratulations! You are a Mustard Pickle Superstar now!
How To Cook Kale | Flavorful Kale Recipe | How To Make Kale Taste Good
How To Cook Kale | Flavorful Kale Recipe | How To Make Kale Taste Good
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I know sometimes it might be hard to eat certain vegetables. But just know, kale greens can benefit you a lot! Let's make some flavorful kale that taste good!!
I will be showing you all how to make kale and how to make it super delicious!
Try this recipe out and let me know, in the comments how you liked this recipe. Enjoy!!
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Ingredients:
* 1 onion, diced
* 3 garlic cloves, minced
* 1 bag, kale-cleaned
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon paprika
* 1 1/2 teaspoon, lemon pepper seasoning
* Salt and pepper to taste (1 1/2 teaspoon salt)
* 4-5 tablespoons, smart balance butter
* 2 tablespoons, olive oil
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LAKEY INSPIRED
The SHOCKING SECRET to great chili
Buy my custom chef knife before it sells out again:
***RECIPE***
Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.
Carolina BBQ Sauce 2 Ways: Vinegar Pepper BBQ Sauce -&- Mustard BBQ Sauce Recipe
Carolina BBQ Sauce 2 Ways - Vinegar Pepper BBQ Sauce -Or- Mustard BBQ Sauce Recipe. Which do you prefer? Are you a fan of a Carolina vinegar bbq sauce recipe? Or do you prefer a Carolina mustard bbq sauce recipe? When you make Carolina vinegar BBQ mop sauce; do you add ketchup? Which pulled pork mop sauce do you make?
Glen's Pepper Hog Sauce:
250 mL (1 cup) distilled vinegar
125 mL (½ cup) apple cider vinegar
1 lemon (juiced and shell)
15 mL (1 Tbsp) brown sugar
30 mL (2 Tbsp) hot sauce
5 mL (1 tsp) salt
5 mL (1 tsp) paprika
2 mL (½ tsp) cayenne
5 mL (1 tsp) red pepper flakes
15 mL (1 Tbsp) black pepper
Carolina Mustard BBQ Sauce
Ingredients
250 mL (1 cup) yellow mustard
60 mL (¼ cup) honey
125 mL (½ cup) apple cider vinegar
30 mL (2 Tbsp) brown sugar
15 mL (1 Tbsp) Worcestershire sauce
10 mL (2 tsp) black pepper
5 mL (1 tsp) salt
15 mL (1 Tbsp) hot sauce
Method: (both sauces are the same)
Combine all ingredients in a medium sized saucepan.
Cook over low heat, stirring frequently for 10-15 minutes.
You aren't 'cooking' the sauce, just heating it so that the sugars dissolve and the flavours meld.
Remove from heat, allow to cool, then transfer to a lidded jar.
(in the case of the pepper sauce - remove the lemon shells)
Our BBQ Vinegar Slaw Recipe:
Our new Yoder Ys640S Pellet Smoker:
Carolina BBQ Sauce 2 Ways: Vinegar Pepper BBQ Sauce -&- Mustard BBQ Sauce Recipe:
Smoked Pulled Pork Butt Recipe On The Yoder Ys640S:
Make WORCESTERSHIRE Sauce At Home:
LACTO Fermented HOT Pepper / Hot Pepper Sauce Recipe:
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Beans Or No Beans??? Early 1900s Chili Recipes - Old Cookbook Show
Beans Or No Beans??? Early 1900s Chili Recipes - Glen And Friends Cooking
I get it - You're from Texas and you believe that Chili was invented in Texas, and can't have beans in it... well it most likely wasn't invented there, and lots of Texas cookbooks from pre-WW2 have chili recipes with beans.
With that out of the way, we can move on. Down through the history of cooking there are many recipes all called 'chili' for short or chili con carne in full - not to mention many variations called Mexican Stew. Probably Chili Colorado (literally Chili Red) is the starting point for the modern recipe, but the basic meat and dried chili stew goes back centuries and wasn't really 'invented'.
This article from Texas Monthly does a decent job of trying to tell an unbiased history of Chili: Stating that many of the dates and history that are passed around as truth - are probably false.
Today on the old cookbook show we take a look at a bunch of community cookbook recipes and try to tease out what a traditional chili recipe looks like.
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