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Hot Bean Dip Recipe

October 27th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (8 ounce)packagecream cheese, softened
  2. 1 (10 ounce)canbean dip
  3. 20dropshot pepper sauce
  4. 1cupsour cream
  5. 1/2cup slicedgreen onions
  6. 1 1/2tablespoonstaco seasoning mix
  7. 1/2lb gratedcheddar cheese
  8. 1/2lb gratedmonterey jack cheese

DIRECTIONS

  1. Mix cream cheese, bean dip,pepper sauce,sour cream, onions and taco mix. Mix with electric mixer. Add 1 ingredient at a time.
  2. Layer half this mixture in 1 1/2 qt baking dish.
  3. Sprinkle layer of cheddar then Jack. Add remaining bean layer then cheese layer.
  4. Bake at 350 for 20 minutes.

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Butternut Squash and White Bean Soup Recipe

October 24th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1teaspoonoil
  2. 1cuponions, finely chopped
  3. 3/4teaspooncinnamon
  4. 1/2teaspooncumin
  5. 1garlic clove, minced
  6. 3cupsbutternut squash, peeled &, cubed(about 1 1/2 lbs)
  7. 1/8teaspoonground pepper
  8. 10 1/2ouncesvegetable brothor chicken broth
  9. 1 (14 1/2 ounce)canMexican-style tomatoes
  10. 1 (14 1/2 ounce)canwhole tomatoes, chopped
  11. 1 (19 ounce)cannavy beans, drained

DIRECTIONS

  1. Heat oil over medium heat; add onion, cinnamon, cumin and garlic, saute for 5 minutes.
  2. Add rest of ingredients except the beans, bring to a boil.
  3. Cover and reduce heat to medium, simmer 30 minutes stirring occasionally, until squash is tender.
  4. Remove from heat and cool slightly, uncovered about 5 minutes.
  5. In a blender, blend until smooth.
  6. Return pureed soup to the soup pot and stir in the beans.
  7. Cook on medium heat about 5-10 minutes, or until heated.
  8. 1 serving = 1 1/2 cup.

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Marinated Balsamic Bean Salad Recipe

October 21st, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupfrozen whole kernel cornor yellow wax beans
  2. 1cupfrozen cut green beans
  3. 1 (16 ounce)cankidney beans(or other favorite red beans)
  4. 1 (15 ounce)cangarbanzo beans(chickpeas)
  5. 1 (15 ounce)canblack beansor black soybeans
  6. 1cup dicedred onions
  7. 1/2cupbalsamic vinegar
  8. 1/4cupwater
  9. 2tablespoonsDijon mustard
  10. 3tablespoons mincedfresh basil or1 tablespoondried basil
  11. 1tablespoonolive oil
  12. 1/2teaspoonsugar
  13. 1teaspoondried thyme
  14. 1/4teaspoonsalt, to taste
  15. 1/4teaspoonwhite pepper
  16. 2garlic cloves, minced

DIRECTIONS

  1. In a colander in the sink, add the corn, green beans, kidney beans, garbanzo beans, and black beans; rinse them well then let drain.
  2. In a large bowl combine the onion and remaining ingredients and the mixture in the colander and stir to coat.
  3. Transfer to a container with a cover and refrigerate for at least 4 hours, stirring or shaking occasionally.
  4. Note:also good with yellow wax beans and a bit of black olive added – I omit the corn and substitute the yellow wax beans.

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Black Bean Soup, Vegetarian Recipe

October 17th, 2014 by alice  Tags: , , , | Print This Post Print This Post

Black Bean Soup, Vegetarian Recipe

INGREDIENTS

  1. 1tablespoonolive oil
  2. 1/2cup dicedcelery
  3. 1/2cup mincedonions
  4. 1/4cup dicedgreen bell peppers
  5. 3tablespoons choppedcarrots
  6. 1tablespoon mincedgarlic
  7. 1 1/2teaspoonsground cumin
  8. 1teaspoondried oregano
  9. 1teaspoonchili powder
  10. 1/4teaspoonfresh ground black pepper
  11. 2cupsvegetable broth
  12. 1cupwater
  13. 3 (15 ounce)cansblack beans, rinsed and drained
  14. slicedgreen onions (optional)
  15. corn tortilla strips(optional) or chips(to garnish)(optional)
  16. crema(to garnish)(optional)

DIRECTIONS

  1. Heat oil in a large saucepan over medium heat.
  2. Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally. Add garlic and the next 4 ingredients (through black pepper); sauté 3 minutes.
  3. Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
  4. Place half of soup in a blender, and process until smooth. Pour into a bowl. Repeat procedure with remaining soup. Garnish with sliced green onions, if desired.

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Market Green Bean Salad Recipe

October 16th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3hard-boiled eggs, coarsely chopped
  2. 4slicesbacon, thick, fried crisp, drained and crumbled
  3. 2cupsgreen beans, cut into 1 1/2 inch lengths, cooked and drained
  4. 1tablespoon mincedfresh basil
  5. 4cups washedmixed baby greens
  6. 3tablespoonsolive oil
  7. 1tablespoonred wine vinegar
  8. 1teaspoondijon-style mustard
  9. 1garlic clove, minced
  10. 1/4teaspoonsalt
  11. 1/4teaspoonfresh ground black pepper

DIRECTIONS

  1. Place green beans, basil and salad greens in a serving bowl.
  2. Place oil, vinegar, mustard, garlic, salt and pepper in a small bowl, whisk together until well blended.
  3. Pour over the salad and toss.
  4. Top with egg and bacon and serve.

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