How To make Oprah's Red Beans and Rice with Salsa
1/2 cup Dried red beans
1/2 cup Dried kidney beans
3 cups Water
1 1/2 cups Onion -- chopped (1-2 onions)
3 Garlic cloves
peeled and
halved lengthwise 1 teaspoon Dried oregano
1 Bay leaf
2 tablespoons Chili powder
1 teaspoon Ground cumin
1 teaspoon Dried coriander
1 teaspoon Red pepper flakes :
crushed
1 cup Tomato juice
1 cup Brown rice
2 cups Chicken stock fat skimmed
off :
FOR THE SALSA 1 1/2 cups Tomato :
cubed (1 lg. tomato)
2 tablespoons Jalapeo pepper (1 large)
1/4 cup Scallion, sliced :
white part
only (2 large scallions) 1/4 cup Lime juice freshly squeezed
1/4 cup Fresh cilantro :
chopped
Pick over and rinse beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours). Or use the quicker method described in "Soaking Dried Beans". Drain the beans and transfer them to a large pot. Add the 3 cups water. Bring to a boil over medium heat and cook for 5 minutes. Stir in the onion, garlic, oregano, and bay leaf. Reduce the heat to low and simmer, uncovered, for about 1 hour, until the beans are tender. Add the chili powder, cumin, coriander, red pepper flakes, and tomato juice, stirring to mix. Continue to cook while preparing the rice. Put in the rice and chicken stock in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 45 minutes, or until tender. In the meantime, combine all the salsa ingredients in a small serving bowl and set it aside for the flavors to meld. When the rice is done, stir it into the bean mixture. Ladle into bowls and serve with the salsa on the side.
How To make Oprah's Red Beans and Rice with Salsa's Videos
Oprah`s Favorite Recipes Poaching Chicken
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***
Poaching Chicken
2 cups dry white wine
2 cups water
2 springs fresh thyme or 1 tablespoon dried thyme
1 small onion, peeled and halved
1 boneless, skinless chicken breast
Put the wine, water, thyme, and onion in a deep-sided frying pan, bring to boil over medium heat and boil, uncovered, for 5 minutes. Add chicken breast, cover, and simmer for 20 minutes.
Why I’m always pregnant..
Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
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INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornrecipe
#casseroles
#cornbreadrecipe
HOW TO PREPARE GHANA BEANS STEW
H ello everyone, welcome back to MrsDrewry Food Channel, I hope you liked the okro soup
today Im here with how to cook beans stew to eat with fried plantains , rice or anything you like.
thanks for watching and see you on my next video ;-)
Ingredients:
black eye beans (more or less 500g depending on you)
pilchard tomato in tomato sauce
2 and a half onions
salt fish
1tsp of baking soda (for your beans) optional
palm oil
1 can of chopped or plum tomatoes
dried fish (optional)
salt
scotch bonnet pepper I used 3 but its up to your taste
utensils:
2 sauce pans
Steve Harvey tries the Dlow Shuffle
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