BILLIONAIRE'S FRANKS AND BEANS
Usually, franks and beans is made by opening up a couple cans of baked beans, and heating it up with some sliced hotdogs. Not exactly something you'd serve to visiting dignitaries. However, by adding some fresh veggies, plain beans, and high-quality beef hot dogs, we can achieve something much healthier, equally delicious, and every bit as comforting. Serve with buttered toast and Champagne.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Lightly score hot dog skins from end to end on 4 sides. This helps keep them flat when they cook. Slice into 1/2-inch rounds.
- Melt butter in large pot over medium heat. Add onions, poblano pepper, celery, and cayenne pepper. Season with salt and pepper. Cook and stir until vegetables are soft and onions are translucent, 5 to 7 minutes.
- Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with the butter, about 3 minutes. Add brown sugar, ketchup, mustard, Worcestershire sauce; pour in chicken broth. Stir in beans. Raise heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 30 minutes. While beans are cooking, use a wooden spoon to crush some of them against the side of the pot to help thicken the stew. If mixture gets too thick, add more broth.
- Just before serving, stir in chopped green onions.
Nutrition Facts : Calories 653.2 calories, Carbohydrate 49.4 g, Cholesterol 75.4 mg, Fat 40.4 g, Fiber 10.2 g, Protein 22.4 g, SaturatedFat 17 g, Sodium 2057.5 mg, Sugar 14 g
BEA'S MILLIONAIRES
Better than turtles? We think so! Try these for your next bake sale or party - They'll be gone in a flash!
Provided by Bea L. @BeachChic
Categories Candies
Number Of Ingredients 4
Steps:
- Slowly melt caramels and milk together in medium size saucepan. Add chopped pecans and mix well. Remove from heat and let mixture cool for about 30 minutes to an hour. This way they'll hold their shape better.
- Meanwhile, line two large cookie sheets with foil and lightly grease with cooking spray. Drop clusters by using a tablespoon onto prepared cookie sheets. Place in refrigerator or freezer for a few hours to firm them up. I sometimes leave them in the freezer overnight but a couple of hours or so works great, too.
- Slowly melt the chocolate bark & dip each cluster into chocolate, covering all sides. Place onto waxed paper and let harden. TIP: only take out one cookie sheet at a time from the fridge/freezer because they soften quickly.
- Note: I use the chocolate almond bark from Wal-Mart. I melt the whole package and once I have covered all the millionaires I then chocolate cover pecans, peanuts, raisins or peanut butter between crackers to use up all the chocolate.
- TIP: These freeze very well. You can even eat them right from the freezer with no thawing. Also, I use a half package each of the white and dark chocolate. This gives it a milk chocolate taste that I love.
- ALMOND BARK: Most Walmarts carry this item. You can normally find it in the baking aisle along with chocolate chips, etc. Some grocery stores and Walgreens also carry it. It comes in white chocolate as well. I have never made this candy using the white chocolate but I'm sure it would be wonderful.
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