How To make You'Ve Got To Be Kidding Beans
1 1/3 cups small red beans (I'm sure red kidney beans would be fine) 1 onion, peeled 1 carrot, peeled and coarsely chopped 1 celery stalk and coarsely chopped 5 pitted dried prunes 1/4 cup balsamic vinegar 2 t tamarind concentrate 1 t Chinese chili and garlic paste 3/4 t coriander seeds 1/4 t fenugreek 1/4 cup chopped fresh cilantro Red onion rings for garnish
If not using a pressure cooker, soak beans overnight and drain. Combine onion, celery, carrots, and beans in a soup pot. Add enough water to cover beans by 3 inches. Bring to a boil, reduce heat, and simmer till beans are tender but not mushy, approximately 55 minutes.
If using a pressure cooker and non-soaked beans, bring beans and 4 cups of water to high pressure for 1 minutes, remove from heat and let sit for 10 minutes. Open, drain beans. Return beans to pressure cooker, add onions, celery, carrot, and 4 cups fressh water. Bring to high pressure for 15 minutes. Turn off heat, bring pot to sink and run under cold water to reduce pressure. Open and check beans to see if they are fully cooked. If not, simmer uncovered until done.
Drain beans and remove onion, celery, and carrot.
Meanwhile, combine prunes and balsamic vinegar in nonreactive pan and simmer for 15 minutes (don't boil hard). Remove prunes and chop finely. Add prunes back to vinegar. Add tamarind concentrate and chili-garlic paste to prune-vinegar mixture.
If working from whole fenugreek, grind in coffee grinder to powder. Lightly grind coriander seeds. Add both to vinegar mixture. Mix well.
Combine beans and vinegar mixture. Chill for 2 hours. When ready to serve, mix in 1/4 cup cilantro and top with sliced red onion.
Source:Please to the Table
NOTES: The official title to this recipe is "Red Beans with Tamarind and Balsamic Vinegar", but I call it "You've Got To Be Kidding Beans".
Here 'tis. I give pressure cooker instructions (what I did, although given it's meant as a cold salad, overnight soaking + slow simmering would help preserve the skins and make it more presentable) as well as the original directions.
How To make You'Ve Got To Be Kidding Beans's Videos
Addictive Bacon...and I'm Not Kidding!
*** Warning *** I am serious that once you taste this bacon, you will not want to stop eating it until it's gone! It's that good. No recipe needed. Just watch the video. Thick sliced bacon, brown sugar, and black pepper. You can't go wrong. Note: After the bacon is completely cooled, you can DAB the bacon to remove any grease if necessary. DO NOT lay the bacon on paper towels and press...it WILL stick, and you will be sorry...but it's so good, you'll eat it little bits of paper towel and all! I speak from experience. LOL
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Dietitian's FAV items from Costco, Lots of Healthy Recipes + I'M PISSED! Ranting about a customer..
Hey, hi, hello you guys and welcome back to another video! Love you guys! Xx Blair, Matt & Indy
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Beefy Crunch Burrito Commercial - I was just kidding!
I filmed for this commercial back in May. I had such a great time. The director and entire crew were so nice, and I learned a lot. I'd do another one for taco bell for free, if they asked me to.
Update 4/20/2016: BCB is coming back tomorrow!!
Also..still waiting on another beefy crunch burrito!
I'm going to add the link so you can join the movement to help bring it back (it's really delicious):
We are NOT kidding y'all! ????Chocolate Eclair Ice Cream Cake & Pimento Bacon Grilled Cheese Sandwiches
In today's video we're prepping the desserts for the 4th of July and making Pimento Bacon Grilled Cheese Sandwiches on the Blackstone! For one of the desserts, we make a chocolate eclair ice cream cake, and we are not kidding y'all, that thing is amazingggg!!
Chocolate Eclair Ice Cream Cake
Ingredients:
2 boxes (12 count) Chocolate Eclairs, sticks removed (NOTE: You will have a few leftover.)
2 tubs whipped topping (8oz), thawed
1 jar Hot Fudge topping, warmed for just a few seconds
Directions:
Layer eclairs, whipped topping, fudge, more eclairs, and more whipped topping in a 9X13 casserole dish. Freeze for at least four hours. Let sit at room temperature for just a few minutes before serving to make slicing easier.
Strawberry Fluff Cake Video:
Strawberry Fluff Cake recipe:
1 angel food cake, 13oz
1 3oz box strawberry Jell-O
1 cup sliced strawberries
1 and 1/4 cup boiling water
2 containers cool whip, 8oz
Directions:
In a large bowl dissolve the Jell-o with the boiling water. Add one container and cool whip and mix until smooth. Add the sliced strawberries. Chop or break the angel food cake into small squares and add to the mixture. Pour into an 11x7 baking dish. Top with the other container of cool whip. Refrigerate overnight, or for at least two hours. Top with more sliced strawberries and serve! ????
Rice Krispie Treats Recipe
Ingredients:
6 Tbsp unsalted butter
16 oz bag mini marshmallows, divided
1 tsp pure vanilla extract
6 cups rice krispies cereal
Instructions
Spray a 9X13 pan or casserole dish with cooking spray. Set aside.
In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted.
Remove from heat and stir in the vanilla. Add the cereal and the remaining 1 cup of marshmallows.
Pour into the prepared baking dish. Press GENTLY to spread out.
Allow to set, about 1 hour. Cut and enjoy!
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