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Click below to download : Beansandgrains - Dip - Red Fire (Format : PDF)
Beansandgrains - Dip - Red Fire
4 cups red kidney beans1/2 pound butter
1/2 pound mild cheddar cheese -- grated
4 canned jalapenos -- chopped very fine
1 teaspoon juice from jalapenos
1/4 cup onion -- grated or scraped
1 clove garlic -- pressed
salt -- to taste
paprika -- optional
Cover beans with cold water, bring to a boil, reduce heat and simmer until tender. Drain and puree through sieve or food mill. Place in large double boiler or saucepan over hot water, add remaining ingredients and cook until cheese is melted. Paprika may be added if desired for a redder red. When serving, keep hot over candle warmer or in chafing dish with tostados or fried tortillas; or serve on small individual plates over fritos; or as a filling for split broiled hot dogs. This is also delectable over hamburgers.
Source: The Wild World of Texas Cooking
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1/4 cup chopped onion 1/4 cup chopped green pepper 2 cans Goya pink beans 4 packets Goya sazon con azafran garlic powder, to taste Goya Adobo con pimienta, to taste 1-2 Tbsp. olive oil hot pepper sauce, to taste 2 heaping tablespoons of tomato paste 2 heaping tablespoons of Goya sofrito, optional Saute the onion and green pepper in olive oil in a sauce pan until just tender. Reduce the heat to medium-low. Add the entire contents of the cans of beans into the pan. Add tomato paste and stir until well-blended. Add the packets of Sazon and stir. Add the
Beansandgrains - Beans And Rice By Angelaf
1/4 cup chopped onion 1/4 cup chopped green pepper 2 cans Goya pink beans 4 packets Goya sazon con azafran garlic powder, to taste Goya Adobo con pimienta, to taste 1-2 Tbsp. olive oil hot pepper sauce, to taste 2 heaping tablespoons of tomato paste 2 heaping tablespoons of Goya sofrito, optional Saute the onion and green pepper in olive oil in a sauce pan until just tender. Reduce the heat to medium-low. Add the entire contents of the cans of beans into the pan. Add tomato paste and stir until well-blended. Add the packets of Sazon and stir. Add the
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1 T olive oil 1 T butter 1/2 c. finely chopped onion 1 1/3 c. water or broth-(better with broth) 1/4 t Tabasco sauce Salt and freshly gournd pepper to taste 1 c couscous 2 T lemon juice-(better if using freshly squeezed) 4 T chopped fresh parsley Heat olive oil and butter in a saucepan over medium heat. Add onion and cook, stirring until wilted. Add water or broth, Tabasco, salt and pepper and bring to a boil. Add couscous, stir and cover. Remove from
Beansandgrains - Couscous With Parsley
1 T olive oil 1 T butter 1/2 c. finely chopped onion 1 1/3 c. water or broth-(better with broth) 1/4 t Tabasco sauce Salt and freshly gournd pepper to taste 1 c couscous 2 T lemon juice-(better if using freshly squeezed) 4 T chopped fresh parsley Heat olive oil and butter in a saucepan over medium heat. Add onion and cook, stirring until wilted. Add water or broth, Tabasco, salt and pepper and bring to a boil. Add couscous, stir and cover. Remove from
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