Beans And Fluffy Gypsy Recipes

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BEANS, BEANS, AND BEANS



Beans, Beans, and Beans image

This is a very hearty dish made up of baked beans, kidney beans, and lima beans. If you like beans, you'll love this recipe.

Provided by Tommy H.

Categories     Meat and Poultry Recipes     Pork

Time 1h30m

Yield 12

Number Of Ingredients 13

¾ pound bacon
1 pound ground beef
2 large onions, chopped
1 (18 ounce) bottle honey barbecue sauce
4 (15 ounce) cans pork and beans
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can lima beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
½ cup packed brown sugar
3 tablespoons cider vinegar
1 tablespoon liquid smoke flavoring
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, and crumble.
  • Place the ground beef and onions into a large skillet over medium heat, and cook and stir until the meat is no longer pink, breaking the meat apart as it cooks, about 10 minutes. Drain excess grease. Transfer the beef and onion mixture into a large Dutch oven. Stir in the crumbled bacon, honey barbecue sauce, pork and beans, kidney beans, lima beans, black beans, brown sugar, cider vinegar, liquid smoke, salt, and pepper.
  • Cover, and bake in the preheated oven until bubbling, about 1 hour.

Nutrition Facts : Calories 448.8 calories, Carbohydrate 67.5 g, Cholesterol 43.2 mg, Fat 11.7 g, Fiber 10.2 g, Protein 21.2 g, SaturatedFat 3.9 g, Sodium 1528.2 mg, Sugar 35.1 g

CANNELLINI BEANS AND RED PEPPERS WITH SAGE



Cannellini Beans and Red Peppers with Sage image

Categories     Bean     Side     Sauté     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Dinner     Lunch     Bell Pepper     Healthy     Sage     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a side dish

Number Of Ingredients 7

2 tablespoons olive oil
1 red bell pepper, chopped
1 1/2 tablespoons minced fresh sage leaves
1 garlic clove, minced
a 19-ounce can cannellini beans, rinsed and drained
1 celery rib, cut crosswise into 1/4-inch-thick slices
3/4 teaspoon red wine vinegar

Steps:

  • In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook bell pepper with sage, stirring, until softened. Stir in garlic and cook, stirring, 1 minute. Add remaining ingredients with salt and pepper to taste and heat, stirring, until just heated through.

FLUFFIES



Fluffies image

The key to this recipe is not to overbeat the egg whites--you only need soft peaks. Don't be scared away by separating the eggs because this really is a very quick and simple pancake recipe that requires only a little more effort than a pancake mix. The egg whites keep them light and the sour cream gives it a nice tang. I can see why kids would like these--they're kid-sized.I found this recipe in America's Best Lost Recipes/America's Test Kitchen. The recipe is from Dawn Karrington in Kissimmee, Florida. Her Grandma made them for her, and she makes them for her kids today.

Provided by AmyZoe

Categories     Breakfast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 cup flour
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3 large eggs, separated
1/2 cup sour cream
1 -2 tablespoon vegetable oil
butter
syrup

Steps:

  • Whisk the flour, sugar, salt, and nutmeg in a large bowl.
  • Beat the egg yolks and sour cream in a medium bowl until smooth.
  • With an electric mixer or whisk, beat the egg whites in a large bowl to soft peaks.
  • Stir the egg yolk mixture into the flour mixture until just combined. The batter should be lumpy with visible streaks of flour.
  • Using a spatula, carefully fold the whites into the batter until just combined. Do not overmix--a few streaks of white should be visible.
  • Heat 2 teaspoons of oil in a large nonstick skillet over medium-low heat for 5 minutes.
  • Drop the batter by tablespoons into the pan.
  • Cook until the pancakes are evenly browned on both sides, 3 to 4 minutes.
  • Repeat with the remaining batter, using additional vegetable oil as needed to grease the pan and serve with butter and syrup.

Nutrition Facts : Calories 119.7, Fat 8.8, SaturatedFat 3.6, Cholesterol 114.2, Sodium 142.2, Carbohydrate 5.7, Fiber 0.1, Sugar 0.9, Protein 4.3

GYPSY



Gypsy image

Yield

Serves 1.

Number Of Ingredients 4

1 to 1 1/2 ounces gin
1 to 1 1/2 ounces sweet vermouth
3 or 4 ice cubes
Maraschino cherry

Steps:

  • Combine all ingredients, except the cherry, in a mixing glass and stir well. Strain into a cocktail glass and add cherry.

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