1 pound dry pinto beans 2 onions, diced 1 clove garlic, minced 2 teaspoons salt 1 ½ teaspoons pepper ¾ cup butter 1 cup shredded Cheddar cheese
Soak pinto beans overnight in 1 quart of water. Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning. Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste. Preheat oven to 350 degrees F. Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.
2 medium yellow summer squash, sliced 1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces 1 medium zucchini, sliced 2 large carrots crinkle cut into ¼” thick slices 1 small red onion, cut into thin wedges 1 green pepper, cut into strips 1 sweet red pepper, cut into strips MARINADE: 1/4 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon lemon juice 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 1/8 to 1/2 teaspoon crushed red pepper flakes
Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for up to 1 hour. In a large skillet, sauté vegetable mixture in batches for 3-6 minutes or until crisp-tender.
Serves 8 2 pounds small red potatoes, halved or quartered if large 2 T olive oil 2 T whole-grain Dijon mustard 1/2 tsp. kosher salt 1/4 tsp. freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 425°F. Place all the ingredients in a large bowl and toss to combine. Transfer the potatoes to a rimmed baking sheet and arrange the potatoes so they are cut-side down. Roast for 10 minutes. Flip the potatoes over with a flat spatula and cook until browned and tender, about 10 minutes more
1 can of pinto beans, drained and rinsed 1 can of kidney beans, drained and rinsed 1 can of black beans, drained and rinsed 2 bottles of Sweet BBQ Sauce Brisket tip pieces
Drain and rinse all beans. Place all ingredients in a 10” cast iron skillet and bake at 350 degrees for approximately 45 minutes to one hour or until the sauce on top is syrup in consistency. Check periodically to make sure the beans aren’t burning.
COLD RICE IS THE KEY 3 T sesame oil, divided 6 large eggs Kosher salt 3 cups frozen peas and carrots 6 green onions, thinly sliced, white and green parts divided 6cloves garlic, minced 2 T peeled and minced ginger 8 cups cooked long grain rice (make in advance) w/1 tsp turmeric 3 fl.oz. low-sodium soy sauce
Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoons oil. Beat egg with 4 teaspoons water and a teaspoon of salt and add to skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate. Return skillet to high heat and add 2 tablespoons oil, the peas and carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add rice and cooked eggs to skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions.
4 T butter 4 T all-purpose flour 2 teaspoons salt 1/4 teaspoon pepper 3 cups whole milk 1 ½ cup shredded cheddar cheese 5 medium thinly sliced peeled potatoes 3/4 cup chopped onion Additional pepper, optional
Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.
Transfer to a greased 10” Cast Iron Skillet. Cover and bake 1 hour. Uncover; bake 40 minutes or until the potatoes are tender. If desired, top with additional pepper.
3 cups flour 6 teaspoons baking powder 1/3 teaspoon baking soda 1/2 teaspoon salt 1 1/2 tablespoons butter 1/12 tablespoons shortening 3/4 cup buttermilk, chilled 1 jalapenos, diced 1 cup shredded cheddar cheese Preheat oven to 450 degrees. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. Make a well in the center and pour in the chilled buttermilk and jalapenos and cheddar cheese. Stir just until the dough comes together. The dough will be very sticky. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself a few times. Don’t overwork the dough or it will be tough. Press into a 1-inch thick round. Cut out biscuits with a biscuit cutter or drinking glass (like my mother always did), being sure to push straight down through the dough. Place biscuits on pizza stone so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. Bake until biscuits are tall and light gold on top, about 15 minutes. Brush with melted butter.
2 T Olive Oil 2 T salted butter 4-5 medium baking potatoes, peeled and cut into 1/2-in. dice (2-3 lbs) 1/2 yellow onion diced 1/2 tsp pepper 1 tsp paprika 1/2 tsp cayenne pepper 1/2 tsp salt 1/4 cup chopped parsley Preheat a 3-qt. sauté pan on medium-high heat until the rim of the pan is hot to the touch. Add the oil and butter allow to heat for an additional minute. Add the potatoes, onion, pepper, paprika and salt and sauté until the potatoes reach a crisp, golden brown, about 15 - 20 minutes. Garnish with lots of fresh parsley. Great with Patter Fam Sauces Breakfast Blend Sauce.
1 lb. of sausage 3 T Salted Butter 510 T AP Flour 3 cups whole milk (heated) Salt and Pepper to taste Fry sausage in a large high sided skillet, crumbling the sausage as it browns. Add the butter and let it melt. Sprinkle flour over the entire mixture and stir until the flour browns for a dark gravy. Heat milk to scalding. Set aside. Gradually add the milk, stirring as you go. The gravy will thicken when it comes to a boil. Season with salt and pepper. Serve over biscuits.
1 cups cooked Basmati Rice 2 Tablespoon Olive Oil 1/2 Onion sliced 1 Tablespoon Garlic finely chopped 1 1/2 Tablespoon Oregano 1/4 Teaspoon Black Pepper ¾ cup Tomato Sauce 1/2 Teaspoon Salt 1 Tablespoon Basil leaves freshly chopped 2 Bell Peppers, cut in half top to bottom some more olive oil to drizzle over stuffed peppers. Preheat your oven to 350 F. Cook the rice soft, strain and keep aside. Heat up a pan and add the oil and sliced onions. Fry your onions and then add the garlic as well to fry. Cook till done. Season with oregano and black pepper. Stir cook for a minute on medium heat. Pour in the tomato paste and add the salt and chopped basil leaves as well. Mix it all well and let it cook for about 3 minutes. Take the sauce from the heat. In a bowl add the previously cooked rice and the tomato sauce that you just cooked. Mix it all together. This will be your filling. Wash your bell peppers well. Cut in half from top to bottom take out the seed pods. Arrange the peppers in a casserole dish. Stuff the peppers with the rice tomato sauce mixture. Stuff the peppers as much as possible so that all the filling is used up. Drizzle some of the olive oil over the peppers. Cook the vegan stuffed peppers in the oven for about 50 mins or until done. Serve hot as a main dish or as a side dish.
