How To make Madam Russell Baked Beans
1 pound dried white pea beans
1 medium onion
diced
1/2 cup molasses
1/2 teaspoon dry mustard
1/4 cup brown sugar :
packed
1 teaspoon salt
1/4 pound salt pork -- lean, diced
Pick over beans and rinse. Place in a large bowl; add water to cover. Let stand overnight; drain. Combine beans and onions in a large saucepan; add water to cover; heat to boiling; cover. Simmer 45 minutes, or until skins of beans burst when you blow on several in a spoon. Drain liquid into a small bowl. Measure 1 cup of the bean liquid and combine with molasses, mustard, brown sugar, and salt in a bowl. Layer half of the salt pork and all of the beans into an 8 cup bean pot. Pour molasses mixture overtop; add just enough more saved liquid to cover beans. Top with remaining salt pork, pressing down into liquid; cover. Bake at 300F 4 hours; uncover. Bake 1 hour longer, or until beans are deep brown, tender, and as dry as you like them. (After 2 hours baking, check beans, and if they seem dry, add more saved bean liquid to keep them moist.)
How To make Madam Russell Baked Beans's Videos
Rare Photos Not Appropriate for History Books
History is a strange thing. In many cases, the only things we know about history are things that have been captured in photos or in books. While written history can be manipulated, photos seem to be the only things that can truthfully inform us of the past.
▬Contents of this video▬
00:00 - Introduction
00:56 - Salvador Dali (1953)
02:27 - The Titanic (1912)
05:38 - Montana (1901)
06:02 - Giza (1870s)
08:59 - Zero Gravity (1958)
10:18 -La Tour Eiffel (1932)
10:41 - Going for a Stroll (1938)
11:28 - Audrey Hepburn (1958)
12:40 - Space Chimp (1961)
13:05 - Swimsuits (1922)
13:30 - Military Tradition (1952)
14:30 - Read All About it (1912)
14:52 - Elvis Presley (1958)
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You'll see many of these photos in history books. However, some of these photos are NOT appropriate for history books, and as a result, you may never see them. Until today! We've found the inappropriate photos from history and we're going to show you them and discuss why they are not found in history books.
Rare Photos Not Appropriate for History Books
Air Fry BEST Ham and cheese toast toasties - Philips AirFryer XXL Avance HD9651/91 AIRFRY sandwich
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Airfry Ham and cheese toastie in Philips AirFryer XXL HD9651/91
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If Phones Were People | My Phone is My Best Friend | Relatable Funny Musical by La La Life
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How To Cook Princess Diana's Favorite Meal | Royal Recipes | Real Royalty
Michael Buerk is joined by Anna Haugh to celebrate food inspired by royal consorts past and present, the husband and wives who've supported the crown and its heirs. The dishes include a favourite of Princess Diana's, as cooked by her former chef Carolyn Robb.
From Elizabeth II to Cleopatra, Real Royalty peels back the curtain to give a glimpse into the lives of some of the most influential families in the world, with new full length documentaries posted every week covering the monarchies of today and all throughout history.
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Steamed Salmon with White Beans - Everyday Food with Sarah Carey
Sometimes, the best dinners are also the easiest to prepare. Not only does today's recipe fall right into that category, but it's also incredibly good for you! It's a steamed salmon that cooks directly on top of a bed of sauteed white beans. This bright meal gets an extra pop of flavor from fresh lemon juice and a sprinkle of parsley. What does that mean for you? It means that the healthiest dinner around is also one of the most delicious! Bon appetit!
Sarah's Tip of the Day:
Green olives make the flavors in this recipe pop. Toss in two tablespoons of brine with the beans for extra depth.
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PREP: 10 MINS TOTAL TIME: 20 MINS
SERVINGS:4
INGREDIENTS
3 tablespoons olive oil
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 tablespoon finely grated lemon zest (from 1 lemon), plus wedges for serving
1/2 teaspoon chopped fresh rosemary
1/2 cup chicken broth
4 skinless salmon fillets (4 to 6 ounces each)
Coarse salt and ground pepper
1/2 cup fresh parsley
DIRECTIONS
STEP 1
In a large skillet, heat oil over medium. Add beans, zest, and rosemary and saute until fragrant, 1 minute. Add broth and salmon to skillet and season with salt and pepper. Cover and cook until salmon is opaque, about 10 minutes. Sprinkle with parsley and serve with lemon wedges.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Steamed Salmon with White Beans - Everyday Food with Sarah Carey
Téa Leoni Explains How Teenagers Are Like Vladimir Putin
Madam Secretary star Téa Leoni says, once you've raised teenagers, the idea of negotiating with Putin seems like a breeze.
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