Mexican Bean Hot Pot recipes

Results: 36231 - 36239 of 36239
Ingredients (24) Eye: 2 1/2 pounds (about 15) plum tomatoes, sliced thick 10 ounces mushrooms, quartered 1 red bell pepper, chopped 1 yellow onion, h... ( more )
- 2 1/2 pounds (about 15) plum tomatoes, sliced thick
- 10 ounces mushrooms, quartered
- 1 red bell pepper, chopped
- 1 yellow onion, halved, with the skin left on
- 2 shallots with the skin intact
- 2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end
- 1/4 pound red pearl onions (available at specialty produce markets) or white pearl onions, blanched in boiling water for 3 minutes, drained, and peeled
- 2 fresh rosemary sprigs
- 2 fresh orégano sprigs
- 2 fresh thyme sprigs
- 6 tablespoons olive oil
- a 6-pound leg of lamb, trimmed of excess fat
- mixed baby vegetables as an accompaniment
- fresh mint sprigs for garnish
- <B>For the mixed baby vegetables:</B>
- 1/4 pound baby zucchini and/or baby yellow squash*
- 1/4 pound baby yellow and/or green pattypan squash*
- 6 ounces baby carrots, trimmed and peeled
- 1/4 pound <I>haricots verts</I>* (thin green beans), trimmed
- 1 small potato (about 1/4 pound)
- 1 tablespoon olive oil
- the pearl onions reserved from the herbed roast leg of lamb
- 1 tablespoon minced fresh dill and/or mint leaves, or to taste
- *available at specialty produce markets
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To make the lamb: In a large roasting pan stir together the tomatoes, the mushrooms, the bel... ( more )

Servs: 6

Ingredients (21) Eye: <b>For cake</b><br>Nonstick vegetable oil spray 10 large eggs, room temperature 1 cup plus 4 tablespoons sugar 3 1/2 teaspoons ... ( more )
- <b>For cake</b><br>Nonstick vegetable oil spray
- 10 large eggs, room temperature
- 1 cup plus 4 tablespoons sugar
- 3 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 cup plus 4 tablespoons all purpose flour
- 5 tablespoons unsalted butter, melted, lukewarm<p><b>For custard</b><br>1 1/2 cups milk (do not use low-fat or nonfat)
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
- 1/3 cup sugar
- 2 1/2 tablespoons all purpose flour
- 1/2 cup chilled whipping cream<p><b>For caramel syrup</b><br>1 cup sugar
- 1/3 cup plus 5 tablespoons water<p><b>For assembly</b><br>Powdered sugar
- 2/3 cup raspberry jam
- 8 tablespoons dark rum
- 2 1-pound baskets fresh strawberries, hulled, sliced, or three 10-ounce package sliced frozen strawberries in syrup, thawed, drained well
- 8 medium bananas, peeled, cut into 1/3-inch-thick slices
- Additional fresh strawberries
- Additional bananas
- Whipped cream
- Fresh mint sprigs (optional)
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Make cake: Preheat oven to 350&deg;F. Lightly spray 15 1/2 x 10 1/2 x 1-inch jelly roll pan... ( more )

Servs: 16

Ingredients (20) Eye: 4-1/4 cups chicken stock 4-1/4 cups water 4 cups dried white beans, soaked in water to cover by 2 inches overnight, and drained... ( more )
- 4-1/4 cups chicken stock
- 4-1/4 cups water
- 4 cups dried white beans, soaked in water to cover by 2 inches overnight, and drained
- 1/2 lb. pieces salt pork, simmered in water to cover 15 minutes and drained DON'T HAVE NUTRITION
- 1 lb. smoked pork sausages, cut into 1 inch pieces
- 3 onions\cooked, halved lengthwise
- 3 cloves garlic, crushed lightly and left whole
- 1 tsp. dried thyme, crumbled
- 1 bouquet garni, composed of 4 parsley springs, 3 celery tops, the white and pale green part of 1 leek, and 2 bay leaves, tied in a cheesecloth bag
- cheesecloth
- 5 slices lean bacon, finely chopped
- 1 lb. boneless pork loin, cut into 1 inch pieces
- 1 lb. boneless lamb shoulders, cut into 1 inch pieces
- 1 cup onion\cooked, finely chopped
- 1/2 cup celery\cooked, finely chopped
- 1 Tbsp. garlic, finely chopped
- 1 cup dry white wine
- 1-3/4 lbs. canned plum tomatoes, drained, reserving 1/2 cup juice, chopped
- 1 4 lb. duck, cut into 8 pieces
- 3 cups dry breadcrumbs
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Combine stock and water in a large heavy kettle. Bring to a boil. Stirin next 3 ingredients ... ( more )

Prep: 60m Cook: 400m Servs: 8

Ingredients (35) Eye: 3 leeks (white and pale green parts only), sliced, washed well, and &nbsp;drained 2 celery ribs, chopped 2 medium fennel bulbs ... ( more )
- 3 leeks (white and pale green parts only), sliced, washed well, and
- &nbsp;drained
- 2 celery ribs, chopped
- 2 medium fennel bulbs (sometimes called anise, about 1 3/4 pounds),
- &nbsp;stalks trimmed flush with bulbs, bulbs sliced, and fronds reserved
- 1 large onion, chopped
- 1 cup olive oil
- 1 teaspoon saffron threads, crumbled
- 1 tablespoon very hot water<p><B>For 8 cups fish stock:</B>
- 3 pounds bones and trimmings of any white fish such as grouper,
- &nbsp;halibut, sole, and flounder
- 2 carrots, chopped coarse
- 2 celery ribs, chopped coarse
- 1 large onion, chopped coarse
- 1 bunch parsley stems, washed well and spun dry
- 10 whole black peppercorns
- 4 bay leaves
- 2 tablespoons dried thyme, crumbled, or 1 fresh sprig thyme
- 12 cups water
- 1 cup dry white wine<p>1 cup dry white wine
- two 28-ounce cans whole tomatoes, drained and chopped coarse
- 4 garlic cloves, crushed
- 4 bay leaves
- 2 tablespoons tomato paste
- 1/2 cup packed fresh flat-leafed parsley leaves, washed well, spun dry,
- &nbsp;and chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground white pepper, or to taste
- 1 1/2 pounds white fish fillets such as grouper or halibut, cut into large
- &nbsp;pieces
- two 2-pound live lobsters
- 18 very large mussels (about 1 1/2 pounds), scrubbed well and beards
- &nbsp;pulled off
- 18 littleneck clams (about 2 pounds)
- Accompaniments: baguette slices brushed with olive oil, rubbed with a garlic clove half, and toasted
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In a large heavy kettle cook leeks, celery, fennel bulbs, and onion in oil over moderate hea... ( more )

Servs: 4

Ingredients (36) Eye: <B>For the almond sugar:</B> 1/2 cup blanched whole almonds, toasted and cooled 3 tablespoons granulated sugar 1 teaspoon cinna... ( more )
- <B>For the almond sugar:</B>
- 1/2 cup blanched whole almonds, toasted and cooled
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- <B>For the filling:</B>
- 1/4 teaspoon saffron threads, crumbled
- 2 tablespoons hot water
- 1 medium onion, chopped (about 1 1/4 cups)
- 2 garlic cloves, cut into thin strips
- 1 1/2 sticks (3/4 cup) unsalted butter
- 3/4 teaspoon ground ginger
- 1/2 teaspoon freshly ground black pepper
- 2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
- 1 1/2 cups low-salt chicken broth
- 3 large eggs, beaten lightly
- 1/4 cup plus 2 tablespoons chopped fresh parsley leaves
- 3 tablespoons chopped fresh coriander
- 1 1/2 tablespoons fresh lemon juice, or to taste
- 18 sheets (about 1 1/2 packages) <I>phyllo</I> (preferably Number 4 ultra-thin)
- confectioners' sugar and cinnamon for sprinkling
- 2 teaspoons ras el hanout
- <B>For the ras el hanout: (moroccan spice blend) </B>
- 1/2 teaspoon aniseed
- 1 teaspoon fennel seeds
- 8 whole allspice berries
- seeds from 8 cardamom pods
- 8 whole cloves
- 15 whole black peppercorns
- 1 stick cinnamon, broken in half
- 1 tablespoon sesame seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon cuminseed
- a pinch dried red pepper flakes
- a pinch ground mace
- 1 tablespoon ground ginger
- 1 teaspoon freshly ground nutmeg
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The traditional b'stilla is an enormous pigeon or chicken pie wrapped in golden paper-thin p... ( more )

To make the almond sugar: In a food processor grind fine almonds, granulated sugar, and cin... ( more )

Servs: 9

Ingredients (27) Eye: <B>For the marinade</B> 1 large garlic clove, minced 2 tablespoons balsamic vinegar 2 tablespoons red-wine vinegar 1/2 teaspoon... ( more )
- <B>For the marinade</B>
- 1 large garlic clove, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons red-wine vinegar
- 1/2 teaspoon crumbled dried rosemary
- 1 teaspoon dried basil, crumbled
- 1 teaspoon dried or&eacute;gano, crumbled
- 1/4 teaspoon dried hot red pepper flakes, or to taste
- 1/2 cup olive oil
- 3 large carrots, cut diagonally into 1/4-inch-thick slices
- 2 small fennel bulbs (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices (about 3 cups)
- 2 red bell peppers, roasted and cut into strips
- 2 yellow bell peppers, roasted and cut into strips
- a 12-ounce jar peperoncini (pickled Tuscan peppers), rinsed and
- &nbsp;drained well
- 3/4 pound black or green brine-cured olives or a combination
- 1/4 pound sun-dried tomatoes packed in oil, drained and cut into
- &nbsp;strips
- 3/4 pound marinated or plain bocconcini (small mozzarella balls,
- &nbsp;available at specialty foods shops and some supermarkets)
- 1/2 pound pepperoni or soppressata (hard Italian sausage, available
- &nbsp;at Italian markets, some butcher shops, and, some specialty foods
- &nbsp;shops), cut crosswise into 1/4-inch-thick slices and the slices
- &nbsp;quartered
- two 7-ounce jars marinated artichoke hearts, rinsed and drained well
- 1/3 cup minced fresh parsley leaves plus, if desired, parsley sprigs for
- &nbsp;garnish
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Make the marinade: In a small bowl whisk together the garlic, the vinegars, the rosemary, th... ( more )

Servs: 6

Ingredients (34) Eye: <B>For the stuffing</B> 1 1/2 ounces dried shiitake mushrooms, soaked in 1 1/2 cups hot &nbsp;water for 20 minutes and drained,... ( more )
- <B>For the stuffing</B>
- 1 1/2 ounces dried shiitake mushrooms, soaked in 1 1/2 cups hot
- &nbsp;water for 20 minutes and drained, reserving the liquid
- 1/2 cup minced shallots
- 2 tablespoons olive oil
- 1/4 cup minced celery
- 3/4 cup minced carrot
- 2 garlic cloves, minced
- 1/2 teaspoon finely chopped fresh rosemary or 1/8 teaspoon crumbled
- &nbsp;dried
- 1/2 teaspoon finely chopped fresh sage or 1/8 teaspoon dried,
- &nbsp;crumbled
- 1/2 teaspoon finely chopped fresh marjoram or 1/8 teaspoon dried,
- &nbsp;crumbled
- 1/2 teaspoon finely chopped fresh thyme or 1/8 teaspoon dried,
- &nbsp;crumbled
- 1 1/2 tablespoons finely chopped fresh parsley leaves
- 1 tablespoon Cognac
- 2 teaspoons fresh lemon juice
- 1/4 cup chicken broth
- 1/4 pound small white mushrooms, chopped fine (about 1 1/4 cups)
- 1/3 cup heavy cream
- 1/2 cup fresh bread crumbs
- a 2 1/2- to 3-pound boned veal loin (preferably naturally raised)
- &nbsp;trimmed, a 1 1/2-inch-wide slit cut lengthwise through the center of
- &nbsp;the loin, and the loin tied loosely at 1-inch intervals with kitchen
- &nbsp;string
- 1 1/2 cups white veal stock or chicken broth
- thin slices of fatback for covering the veal
- white pepper to taste
- 16 dried shiitake mushrooms (about 1 ounce), soaked in 1 cup ho
- &nbsp; water for 20 minutes, drained, and patted dry, for garnish if desired
- 1 tablespoon olive oil if desired
- thyme sprigs for garnish
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Make the stuffing: Cut the stems from the shiitake, discarding them, and chop the shiitake f... ( more )

Servs: 8

Ingredients (27) Eye: For cayenne dressing: 3 tablespoons cider vinegar 2 tablespoons fresh lemon juice 2 teaspoons Dijon-style mustard 1 teaspoon ho... ( more )
- For cayenne dressing:
- 3 tablespoons cider vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon-style mustard
- 1 teaspoon hot sauce
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon celery seeds
- 1 cup safflower oil
- salt and freshly ground black pepper to tasteFor spicy garden slaw:
- 1/2 small head green cabbage (about 3/4 to 1 pound), outer leaves removed,washed, cored, quartered and thinly sliced
- 1/2 small head red cabbage (about 3/4 to 1 pound), outer leaves removed,washed, cored, quartered, and thinly sliced
- 1/4 pound carrots, peeled, ends trimmed, and cut lengthwise into sticks 3inches long and 1/4 inch thick
- 1 medium red onion (about 6 ounces), peeled and thinly sliced
- 1 medium green bell pepper (about 6 ounces), washed, cut in half lengthwise,core removed, seeded, membrane removed, and cut into thin strips the length ofthe pepper
- 1 medium red bell pepper (about 6 ounces), washed, cut in half lengthwise,core removed, seeded, membrane removed, and cut into thin strips the length ofthe pepper
- 1 medium yellow bell pepper (about 6 ounces), washed, cut in half lengthwise,core removed, seeded, membrane removed, and cut into thin strips the length ofthe pepper
- 3/4 cup Cayenne Dressing
- 1 cup unsalted Virginia peanutsFor crispy corn biscuits:
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons vegetable shortening
- 1/2 cup cooked corn, well drained
- 1/4 cup buttermilkFor salad greens:
- 3/4 pound red leaf lettuce, cored, separated into leaves, washed and dried
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See how to <A HREF="/cooking/how_to/video/">chop peppers </A>. ( more )

Make the cayenne dressing: In a 7-quart stainless steel bowl, whisk together the cider vineg... ( more )

Servs: 4

Ingredients (23) Eye: <B>For the crab "meatballs"</b> 1 pound crabmeat, picked over for shells and cartilage 2 large eggs, lightly beaten 1/4 cup mil... ( more )
- <B>For the crab "meatballs"</b>
- 1 pound crabmeat, picked over for shells and cartilage
- 2 large eggs, lightly beaten
- 1/4 cup milk
- 1 heaping teaspoon Coleman&#8217;s dry English mustard
- 1/4 teaspoon freshly ground black pepper
- 4 ounces oyster crackers, Pilot crackers, or other similar crackers, finely ground (about 1 cup)
- Kosher or sea salt
- Tabasco or other hot sauce
- About 1 cup vegetable oil, for cooking the meatballs<B>For the chowder</b>
- 2 medium blue or rock crabs (12 ounces each) or 1 Dungeness crab (1 1/2 to 2 pounds)
- 4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
- 3 cloves garlic, finely chopped (1 tablespoon)
- 2 tablespoons unsalted butter
- 1 medium onion (8 ounces), cut into 3/4-inch dice
- 1 medium green bell pepper (4 to 6 ounces), cut into 1/2-inch dice
- 2 dried bay leaves
- 1 tablespoon Old Bay Seasoning
- 1 1/2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 3/4-inch dice
- 4 cups <a href ="/recipes/recipe_views/views/105265">Crab Stock</a>, <a href ="/recipes/recipe_views/views/105267">Traditional Fish Stock</a>, or <a href ="/recipes/recipe_views/views/105268">Chicken Stock</a>
- 1 can (28 ounces) peeled whole tomatoes in juice, cut into 1/2-inch dice
- Kosher or sea salt and freshly ground black pepper<B>For garnish</b>
- 1/4 cup coarsely chopped fresh Italian parsley
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If you are looking for a chowder that is deeply flavored and hearty but not overly rich, thi... ( more )

1. To make the meatballs, place the crabmeat in a mixing bowl and shred with a fork. Add the... ( more )

Servs: 12

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