How To make Tex Mex Beans with Cornmeal Dumplings
1/3 c Flour
1 ts Baking powder
Beaten Egg White 2 tb Cooking Oil
1 c Chopped Onion
15 oz Can Garbanzo Beans, drained
15 oz Can Tomato Sauce
2 ts Chili powder
1 1/2 ts Cornstarch
1/3 c Yellow Cornmeal
1/4 ts Salt
1/4 c Skim Milk
3/4 c Water
Clove Garlic, minced 15 oz Can Red Kidney Beans,drained
4 oz Can diced green chili pepper
1/4 ts Salt
In a med mixing bowl, stir together flour, cornmeal, baking powder, and 1/4 t salt; set aside. In a small bowl combine egg white, milk, and oil;
set aside. In a 10" skillet combine the water, onion, and garlic. Bring to boiling; reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and 1/4 t salt. In a small bowl stir together cornstarch and 1 T water. Stir into bean mixture. Cook and stir till slightly thickened and bubbly. Reduce heat. For dumplings, add milk mixture to cornmeal mixture; stir just until combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop bean mixture. Cover and simmer for 10-12 minutes or till a toothpick inserted in the center of a dumpling comes out clean. *************************************************************** Per serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg cholesterol, 1023 mg sodium, 839 mg potassium.
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HOW TO MAKE THE BEST FLAKY GROUND BEEF EMPANADAS
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best flaky beef empanadas seriously super delicious! The dough is just perfect and the ground beef is so flavorful, hope you enjoy it just as much as we do!
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
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Don’t want to fry them? No problem, brush each empanada with olive oil and bake for 20-22 minutes at 400 degrees
Refrigerate for at least one hour
Ingredients: 20-22 empanadas
Empanada dough
3 3/4 c AP flour
12 tbsp cold butter
1 tbsp sugar
Salt I’m using 1 1/2 tsp
Ground Beef Stuffing:
2 lbs lean ground beef
2 small bell peppers (chopped)
1 Anaheim pepper (chopped)
1 small onion (chopped)
4 minced garlic cloves
2 tsp Mexican oregano
2 tsp thyme
2 tsp parsley
2 tsp basil
2 tsp paprika
1-2 tsp crushed red pepper
1 tsp garlic powder
1 tsp black pepper
Salt I’m using 2 tsp
???? your favorite melting cheese, I’m using medium cheddar, Monterey Jack and Oaxaca cheese
1 serving of love ????
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Buttermilk Cornbread | Classic Southern Recipe | Pinto Beans | Faye Thompson | @southerncooking
Pinto Beans and Cornbread. Pinto Beans are a great meat substitute, but there are also downsides to their taste and enjoyment if prepared or cooked improperly. Not soaking the beans or not boiling and rinsing multiple times can cause gas. This can be prevented. It is not the cost of eating beans! Not cooking pinto beans long enough means they will not be tender.
Pinto Beans Recipe
3 c dry pinto beans
1/2 lb salt pork cut into large bite-size pieces
12 c water for cooking in a pressure cooker
Pick through beans and make sure all ruined beans and trash are thrown away. Pour about 2 or 3 inches of water to cover the beans and soak overnight or for several hours. Beans will swell. Wash beans in a colander.
If you cook on top of the stove you will need to cover with water about 2 or 3 inches. Cook slowly with the lid and add water as needed. If you use a pressure cooker put in 12 cups of water. Cook for about an hour and 45 minutes. Salt after cooking
Cornbread Recipe
1 1/2 c Aunt Jemima Self-Rising white cornmeal
3/4 c W & R Self-Rising flour
1/2 tsp salt
1/2 tsp soda
2 eggs
1 3/4 c cultured buttermilk
3 Tbsp Crisco shortening for the baking skillet.
Melt: Crisco shortening in a 10-inch cast-iron skillet until hot. Mix ingredients above. Pour in a skillet over hot shortening. Stir. Bake in a 415-degree oven for 15 to 20 minutes until lightly brown on top.
Chapters
0:00 Intro
0:16 Welcome message
0:32 Ingredients and Directions for cooking Pinto Beans
2:35 Ingredients and Directions for making Buttermilk Cornbread
5:13 Presentation
5:38 Photos
5:48 Outro
The Secret to Good Cornbread
In this video I share the secret to making good cornbread and talk about the importance of corn in the Appalachian Mountains.
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Hot Water Cornbread
Hot Water Cornbread - Hot water cornbread is an old fashioned Southern staple from back in the day. It has been sort of forgotten over the years and is one of those recipes that take you back in time. Now for those who don't know about Hot Water Cornbread then you're in for a real treat!
Hot Water Cornbread Ingredients:
2 cups Yellow Cornmeal
2 tsp Granulated Sugar
1 tsp Salt
1 2/3 - 2 cups Boiling Water
Vegetable Oil for frying
For a printable recipe go to my website smokinandgrillinwitab and click the recipe tab. Enjoy!
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Mexican Pinto Bean Soup
Mexican Pinto Bean Soup
Mexican Pinto Bean Soup
Ingredients
1 tbsp olive oil
1 medium onion diced
1 (14 oz) can fire-roasted tomatoes
3 garlic cloves minced
2 small carrots peeled and diced
1 medium potato peeled and diced
1 tsp oregano dried
1 tsp ground cumin
1 tsp smoked paprika
Red pepper flakes to taste
2 bay leaves (optional)
2 cups vegetable broth
2 (14 oz) cans pinto beans drained and rinsed
Salt and pepper to taste
Instructions
Heat oil in a large pot over medium/high heat.
Add onion and sauté for about 4-5 minutes, stirring frequently.
Stir in the roasted tomatoes, garlic, carrots, potato, and all spices.
Cook for 1-2 minutes, then pour in the vegetable broth
Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes.
Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time.
Serve in bowls and garnish with fresh herbs.
Mexican Cornbread Muffins
2 cups self rising cornmeal
¼ cup oil
1 1/3 cup milk
1 egg
½ can cream corn
5 tbsp jalapeno peppers diced
1 cup cheddar cheese
Mix all ingredients in a bowl
If needed add more cornmeal for the right consistency
Add mixture to muffin pans
Cook at 375 for 20 minutes
This recipe makes a drier mix for muffins
Use my other recipe for a moist Mexican Cornbread
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Beans and Cornbread - Old Fashioned - Southern Cooking
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