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.
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Easy Chipotle Vinaigrette Recipe from the source! No stopping us now! #viralhacks #copycat
Easy Chipotle Vinaigrette Recipe from the source! No stopping us now!
Small Batch recipe for Chipotle Vinaigrette:
Ingredients:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 chipotle pepper in adobo sauce
1/2 teaspoon honey
1/2 teaspoon dijon mustard
1/2 garlic clove
salt and pepper, to taste
Instructions:
In a blender or food processor, combine the olive oil, red wine vinegar, chipotle pepper, honey, dijon mustard, and garlic. Blend until smooth.
Season with salt and pepper to taste.
Serve immediately, or store in the refrigerator in an airtight container for up to a week.
You can adjust the spiciness of the vinaigrette by using more or less chipotle pepper, depending on your preference. You can also add additional ingredients such as cilantro or lime juice to customize the flavor. Enjoy!
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The Best Mac and Cheese You'll Ever Eat | #SoulFoodSunday
The Best Mac and Cheese You'll Ever Eat | #SoulFoodSunday - The Best Mac and Cheese You'll Ever Eat - Are you looking for the best mac and cheese you'll ever eat? Look no further! In this video, we'll show you how to make the ultimate mac and cheese recipe.
This mac and cheese recipe is absolutely delicious and will quickly become one of your favorite dishes. Whether you're a casual dine-in at home chef or a 5 star chef, this recipe is sure to please. So don't wait any longer, put this recipe into action and enjoy the best mac and cheese you'll ever have!
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Ingredients:
1 lb. Elbow Macaroni
1 lb. Monterey Jack Cheese (block cheese, shredded)
1 lb. Sharp Cheddar Cheese (block cheese, shredded)
1 tbsp Creole Kick (Creole Seasoning)
2 tbsp All purpose Flour
2 tbsp salted Butter or Bacon Grease
2 cup Whole Milk
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Healthy Black Bean Dip Recipe | How To Make Your Own Black Bean Dip
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Dr Sebi Approved Alkaline Sauce
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All of the ingredients used in this sauce are 100 percent Dr Sebi Approved and are on the Alkaline Nutritional list. This sauce is delicious! It's the same sauce I used in my Pulled Oyster Mushroom Recipe. I feel it needs it's own separate video as I'll be referring to it a lot in the future. Give it a try and let me know how you like it. Thanks a lot.
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