1932 COUNTRY BEANS Recipe - Old Cookbook Show - Glen And Friends Cooking - Green Beans Recipe
1932 Country Beans Recipe - Old Cookbook Show - Glen And Friends Cooking
Welcome Friends! Welcome to another Sunday morning where we make recipes out of old cookbooks and so far we've been really sort of concentrating on Depression years 1928 to 1938 and so today we're going to do another Depression Era recipe called Country Beans. This is a great vegetable side dish for any meal.
Ingredients:
6 slices bacon, chopped
1 onion, chopped
1 cup canned tomatoes
1 tin stringless beans
Salt and pepper to taste
Method:
Fry the bacon, then remove to a platter.
Fry the onion in the bacon grease until translucent, and then add the tomatoes.
Add the beans and cook through.
Salt and pepper to taste.
Serve with the bacon sprinkled on top.
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???? Glen Makes Matty Matheson's Favourite Chicken Cacciatore Recipe
In this weeks 'Most watched Recipe on Youtube' video - Glen makes Matty Matheson's Favourite Chicken Cacciatore Recipe form his latest cookbook.
Sorry there is no recipe this week - Matty doesn't list one, he wants you to buy the book!
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Chicken Chipotle Black Beans Soup - Glen And Friends Cooking
Chicken Chipotle Black Beans Soup - Glen And Friends Cooking
Ingredients:
Oil for frying
1 medium yellow onion, chopped
1 jalapeño, seeded and chopped
3 garlic cloves, crushed
750g (1½ pounds) boneless, skinless chicken breasts
Salt & Pepper to taste
1.25L (5 cups) chicken broth
5 mL (1 tsp) chili powder
5 mL (1 tsp) paprika
1 - 284 mL can RoTel
1 - 127 mL can chopped green chilies
1 - 540 mL can black beans, drained and rinsed
1 - 540 mL can pinto beans, drained and rinsed
Method:
Heat the oil in a large Dutch oven over medium-high.
Add the onion and jalapeño; cook until translucent.
Add the garlic; cook 30 seconds, stirring constantly.
Stir in all of the remaining ingredients.
Cover and simmer 2-3 hours.
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Glen’s Cajun Mussels *Recipe In Description*
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Ingredients:
Chopped Andouille or Smoked Sausage (use type of Sausage of choice)
Black Mussels
Chopped Onions
Chopped Bell pepper
Chopped Celery
Chopped or Minced Garlic
Cajun seasoning
*Cayenne or Red Pepper flakes for heat (optional)
Chicken or Seafood Broth
Lemons
Butter
Olive oil
Handling Mussels Tips:
Rinse the mussels in a strainer and check them over. All the mussels should be tightly closed. If the shell is open, tap the mussel lightly against counter; if the shell doesn’t close in a few minutes, discard the mussel. Discard any broken mussels. Closed Before, Opened After.
Debearding Instructions:
Many commercial mussels will already be debearded, but it's good to check them anyway. Look for a group of short brown strings coming out the mussel on one side where the two halves of the shell close — this is the beard. Grip these strings with your fingers or a pair of tweezers and tug gently from side to side. As you tug, the strings will pull out and detach from the shell. It's ok if you don't remove all of the beard or if you miss the beard on a few mussels; it's not harmful to eat, just tough and not very pleasant.
Brown chopped sausage in a little olive oil in pot then remove sausage from pot and set aside. In the same pot add butter and chopped veggies and sauté until veggies begin to soften being careful not to burn. Season veggies with seafood seasoning as desired. Add cayenne or red pepper flakes for heat (optional). Add sausage back to pot, add mussels and 1 cup of chicken/seafood stock. Cover pot with lid. Move pot around to evenly distribute mussels. After 5 minutes, remove the lid, toss and check mussels. All mussels should be open, if not cover and cook an additional 2 minutes. Discard any mussels that do not open.
Serve the mussels straight from the pot or pour the mussels and pot liquor into bowl. Sprinkle with chopped parsley and squeeze with lemon. Enjoy by themselves or serve with bread for soaking up the flavorful liquids.
✅ Glen Makes Laura Vitale's Shrimp Scampi
Glen Makes Laura Vitale's Shrimp Scampi... spoiler alert! This shrimp scampi recipe is pretty good. 'Chef' Laura Vitale does a pretty solid interpretation of the classic Italian American Shrimp Scampi. This is an easy shrimp recipe with a white wine butter sauce, that can be served with bread or pasta.
Ingredients:
500g (1 lb) raw shrimp, peeled and de-veined
30 mL (2 Tbsp) olive oil
3 cloves garlic, sliced
250 mL (1 cup) white wine
Salt and pepper, to taste
Juice of 1 lemon
30 mL (2 Tbsp) cold butter, divided
15 mL (1 Tbsp) fresh chopped parsley
Method:
Heat the oil and garlic in a pan over high heat until the garlic is fragrant and lightly golden.
Add the wine and let it reduce by half, about 2 to 3 minutes.
Add the shrimp; season with salt and pepper and cook just until the shrimp are pink.
Reduce the heat to medium and squeeze in the lemon juice.
Stir in the butter a tablespoon at a time, mixing to emulsify.
Sprinkle on the parsley.
Serve over pasta, rice or with bread for dipping.
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Mexican Shakshuka con Chorizo Recipe - Glen And Friends Cooking
Mexican Shakshuka con Chorizo Recipe - Glen And Friends Cooking
Mexican Shakshuka... or at least that's what the chef at a hotel in Puerto Morelos Mexico calls it.
This is a Mexican Chorizo Recipe based take on traditional Shashuka, that brings flavours of the SouthWest to your breakfast or dinner table. Chorizo Shakshuka is pretty great, but it could be called Spiced Chorizo And Tomato Shakshuka, or Mexican Baked Eggs with Chorizo & Peppers, or even a take on Huevos Ahogados.
Ingredients:
2-3 diced, par boiled potatoes
Oil for frying
5 fresh Mexican chorizo sausages, skins removed
2 onions, diced
2 bell peppers, diced
1-2 jalapeño peppers, diced
1 small can diced Hatch chiles
2 (284 mL) cans Ro★Tel
Eggs for serving
Method:
Heat some oil in a fry pan that has a lid.
Fry the chorizo until cooked through and browned, breaking up with the back of a spoon.
Remove the chorizo from the pan and then fry the onion until just starting to brown.
Add the bell and jalapeño peppers, and fry until softened.
Stir in the hatch chiles, Ro★Tel, and potatoes.
Cover and simmer 15-20 minutes.
If serving with eggs, make small wells in the sauce, crack an egg into each, then re-cover the pan and poach the eggs until cooked to your liking.
Homemade Chorizo Sausage Fresh Mexican Style Sausage Recipe:
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
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