Simple Black Beans

1 lb black beans pre-soaked in 2 TBSP salt and 8 cups water (I soak 24 hrs) and drained
1/4-1/2 onion (whole)
1-2 garlic cloves
3-4 bay leafs
1 TBSP oil
1 tsp salt

Add the above ingredients to a pressure cooker with 7 cups of water and cook for however long your pressure cooker suggests. Mine cooks for 30 minutes after it gets to a boil. After it finishes cooking and the pressure is released, I removed the bay leaf and cook for an extra 30 minutes with the lid off. I then mash up some of the beans.

Kairle's Brownies

Cream:
1 cup butter, room temperature
2 cups sugar
1/3 cup cocoa

Add:
4 eggs, one at a time
2 tsp vanilla

Then add:
1 2/3 cups flour
1 cup nuts (optional)

Bake at 350 for 25-30 minutes in a greased 9X13 pan.

*The key to getting these to cut and serve nicely is to make them well in advance and allow time for them to cool completely (they taste even better old, imo).



CHOCOLATE FROSTING

1/2 cup butter, room temperature
1/2 cup cocoa
3 cups powdered sugar
1 tsp vanilla
3-5 TBSP milk

Cream butter, cocoa and approximately half of the powdered sugar, scraping sides and bottom of the bowl as necessary. Add 3 TBSP milk and vanilla and beat well. Add remaining powdered sugar and enough milk to make a nice spreading consistency. Beat for 3-5 minutes.

Dill Weed Dip

1/2 pint sour cream
2 TBSP mayo
2 tsp grated onion
1 1/2 tsp seasoned salt
1 tsp Worcestershire sauce
1 1/2 tsp dill weed

Mix above ingredients together and refrigerate for an hour before serving.

Buttermilk Syrup

1 1/2 cups buttermilk
3 cups sugar
2 sticks butter
 2 tsp baking soda
2 tsp vanilla

In large sauce pan, melt first 3 ingredients until it comes to a boil. Remove from heat and stir in baking soda and vanilla.

Make sure to mix in deep sauce pan as the soda will cause mixture to triple in volume.




from ben behumin

Chicken Pot Pie with a crust recipe (Martha Stewart)

INGREDIENTS

For the Crust

• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
• 1 teaspoon sugar
• 1/4 teaspoon fine salt
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
• 3 to 5 tablespoons ice water

For the Filling

• 5 tablespoons unsalted butter
• 1 medium yellow onion, diced small (1 1/2 cups)
• 4 medium carrots, diced small (2 cups)
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour (spooned and leveled)
• 4 cups low-sodium chicken broth
• 1 cup frozen peas
• Coarse salt and ground pepper
• 3 cups shredded cooked chicken (15 ounces)
• 1/3 cup fresh parsley, chopped
• celery seed/dill/or other spices you like

DIRECTIONS

1. Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
2. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
3. Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
4. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley and other spices. Pour filling into a 2-quart baking dish.
5. On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
   
   
   
   

   COOK'S NOTE

   Roll your dough a couple inches larger than your dish: Folding it up and over, pinching as you go, forms a beautiful decorative edge.

   To make potpies ahead of time, let the filling cool, then assemble and freeze for up to 4 months. Bake at 425 degrees, 1 1/4 hours (1 hour for small pies).

   
   

   
   

Shortbread Cookies from The Barefoot Contessa

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped


Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it.

Homemade Hamburgers

2 lbs ground beef
1 egg, beaten
3/4 cup dry bread crumbs
3 Tbs evaporated milk
2 Tbs Worcestershire sauce
1/8 tsp cayenne pepper
2 cloves garlic, minced

In a large bowl mix all the ingredients, using your hands. Form into 8 hamburger patties. Cook on greased grill, about 5 minutes on each side.

I now love hamburgers! Don't forget the cheese!

Whipped Pudding Frosting

1 small pkg (3.9 oz) instant pudding, any flavor
1 cup milk
1 tub (8 oz) cool whip, thawed, or whipping cream

Beat pudding and milk in bowl for 2 minutes. Stir in cool whip or whipping cream. Spread on cake or cupcakes. Yum!!

Black Beans (from Brazil)

1 lb black beans
3-4 Bay Leaves
3 Whole garlic cloves (unchopped)
2 TBSP chopped garlic (optional)
Large or 14 OZ beef smoked sausage or kabasa, cut into slices (I use half of one)

1-1.5 onions, chopped and sautéed.

SOAK beans for around 12 hours. If you don't soak, it may taste bitter and will take longer to cook.

Add all ingredients except onions to pressure cooker. Cover with water plus 2-3 inches extra. Cook 30 minutes on high once pressure cooker starts steaming (or on 'normal bean' mode). Cook 45 minutes if beans not soaked prior.

Right before serving, add sautéed onions. Take 1-2 ladles of mostly beans and smash and put in pan with onions and rest of mixture. Cook on med/med high stirring occasionally until water evaporates mostly. Enjoy!

Freezes well (best if onions added once thawed and ready to eat).

Sweet and Sour Chicken

2.5 lbs chicken or 1 chicken
2 TBSP cornstarch
1 cup tomato juice
1/2 cup vinegar (may also use 1/4 cup apple cider vinegar with 1/4 cup apple juice)
1 TBSP soy sauce
1/2 cup brown sugar


Skin chicken if needed. Cover with sauce and baste occasionally. Bake 1.5 hours at 350 F. Serve over rice.