SWEDISH MEATBALLS RECIPE | HOW TO MAKE SWEDISH MEATBALLS
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Tasty Tuesday Swedish Baked Beans
An old family recipe. Enjoy!
On the stovetop brown one chopped onion, one pound chopped bacon and one pound ground beef. Drain and transfer to crockpot.
Add to crockpot 2 cans drained white beans, 2 cans drained red kidney beans and one 24 oz can Pork & Beans or Bush's Baked Beans. Mix.
Add 1/2 cup ketchup, 1/2 cup BBQ sauce, 4 T yellow mustard, 4 T molasses, 1 t salt, 1 t mild red chili powder, 3/4 t black pepper. Add one cup chopped sausage such as pre-cooked kielbasa, summer sausage or you can add left over pork chops. Mix all together. Turn crockpot to low for six hours. You can also bake it in the oven at 350f for one hour if you don't want to use the crockpot
Sweet beans on savory pound cake toast (I'M BRINGING SEXY BEANS E3)
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***RECIPE, MAKES UP TO 10 PORTIONS***
1 lb (454g) dried beans (navy would be good, I used black-eyed-peas)
1 onion
a cloves of garlic
200g room-temperature butter or shortening
1 teaspoon baking powder
60g sugar
340g flour
4 eggs
1 spoonful mayonnaise (not necessary)
1 orange
corn starch
fresh herbs (I used rosemary in the cake and dill in the beans)
salt
pepper
oil
other seasonings (I used garlic and onion powder and paprika)
tomato paste
ketchup
Worcestershire sauce (or soy sauce)
molasses (optional)
white wine (optional)
If you have time, get your beans soaking in plain water, up to a day before dinner. Just an hour will help, though.
Combine the room-temperature butter with the sugar and beat on high for several minutes until fluffy. Beat in the eggs, the mayonnaise (if you have it), followed by the flour, baking soda, 1-2 teaspoons of salt, zest of the orange and some finally chopped fresh herbs. It should feel like wet cookie dough when assembled. Put the batter in a greased or parchment-lined loaf pan and bake at 375ºF/190ºC until a skewer to the center comes out clean — mine took less than an hour. Let cool completely.
For the beans, peel and chop the onion and garlic. Cook in a little oil in a big pot until starting to go soft. If you soaked the beans, drain and discard the water. Put the beans in the pot and cover the beans by 2-3 cm with water (or half water, half white wine). Squeeze in some ketchup and tomato paste to start with (you'll add more at the end), add a glug of molasses if you have it and a glug of Worcestershire sauce (again, you'll add more to taste at the end).
Bring the beans to a boil, reduce to a simmer and cook until the beans are tender, adding water as necessary to keep them just submerged — mine took an hour, but some beans take longer. When the beans are tender, taste them, and add a lot more ketchup, tomato paste, Worcestershire and additional seasonings (like garlic/onion powder, pepper, paprika) to taste.
Mix a spoonful of starch with just enough water to make a slurry. Pour a little slurry into the beans while stirring vigorously and bring to a simmer to thicken. Add slurry until you have the thick, glossy texture you desire. At the last minute, stir in the juice of the orange and some fresh herbs. You can always add more water if the beans thicken too much as they cool.
Slice the cake and just toast the slices in the oven — I used my broiler. Put a slice on a plate and serve lots of beans on top. The recipe probably gives you more beans than you'll need — freeze them.
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0:00 – Start
0:08 – Caramelized Onion and Corn Soup
1:41 – Quick and Easy Corn Fritters Recipe
✅ Caramelized Onion and Corn Soup
● onion - 1 pc.
● butter - 30 g
● canned corn - 400 g
● milk - 350 ml
● salt - 1 tsp.
● hot pepper - ⅓ tsp.
✅ Quick and Easy Corn Fritters Recipe
● egg - 1 pc.
● canned corn - 350 g
● wheat flour - 120 g
● salt - ½ tsp.
● olive oil
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Boston Baked Beans
Traditional Boston Baked Beans, small white beans (I use Great Northern Beans) slow-cooked in the oven with molasses, salt pork, black pepper, mustard and onions until they form a thick stew rich with a deep color and caramelized crust.
Looking for the pot Mark used to make is Boston Baked Beans? Here is the URL:
**Note**: Ah, so many comments about the dull knife. Yes, using a dull knife if dangerous, so DON'T do what I did. I have since been given a new set of knives.
Ingredients:
For a 4 QT Dutch Over or Beanpot
2 packages (2 pounds) of any Small White Beans (Navy, Great Northern)
3 Tablespoons Brown or White Sugar
2 Onions (small to medium), peeled
1½ teaspoon Dry Mustard
1 teaspoon Baking Soda
½ pound Salt Pork
1 cup Molasses (I use Grandma's Molasses) it comes in original and robust (I use the robust)
2 teaspoons Salt
½ teaspoon Pepper