How To make Saucey Baked Beans(Idaho)
1 lb Idaho Pinto beans
1/4 lb Diced salt pork
1/2 c Sliced onion
1 Bay leaf
8 oz Can tomato sauce
1/2 c Catsup
1/2 c Molasses
1/4 c Brown sugar
2 tb Cider vinegar
1 t Salt
2 ts Dry mustard
Soak beans according to directions. Add salt pork, onion, bay leaf and salt. Cover and simmer 1 hour. Remove bay leaf. Drain and reserve 1 cup liquid. Add reserved liquid and remaining ingredients. Cover and bake at 325 degrees for 3 to 4 hours. Serve with baked spareribs. Garnish platter with parsley and spiced crab apples. Makes 6 to 8 servings. HINT: Add tomatoes, vinegar or other acid additions when beans are nearly tender so softening of beans does not slow down. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 <Electronic format by Karen Mintzias>
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DO NOT do THIS when pressure canning MEALS!
There are some common mistakes we see all too often from people when they're getting started with pressure canning. The danger usually isn't in the pressure canner itself, but it's in the methods used for the food being canned. Be sure you're not making any of these 5 common mistakes!
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Pressure canning meat and meals is a great way to get easy convenience meals on the shelf for dinner in a hurry.
But when pressure canning, if you make any of these mistakes, your canned food can be dangerous! Avoid these five pressure canning mistakes.
For more info, visit the blog post here:
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Mr. Food Test Kitchen: Hillbilly Baked Beans
Nothing is more down-home than the wonderful flavors of backwoods country cooking, so it's only fitting that these Hillbilly Baked Beans are one of our most popular slow cooker potluck recipes.
How To Make The Creamiest Mashed Potatoes
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Credits:
Recipe Cowboy Chili and Baked Bean Pot
Recipe - Cowboy Chili and Baked Bean Pot
INGREDIENTS:
-1 tablespoon vegetable oil
●6 slices smoky bacon, chopped, optional
●1 1/2 pounds coarse-ground sirloin
●2 Idaho or russet potatoes , peeled and chopped
●1 large onion, chopped
●2 Fresno chile peppers, sliced
●1 carrot, peeled and chopped
●4 cloves garlic , chopped
●2 tablespoons chile powder
●1 large fresh bay leaf
●Kosher salt and freshly ground black pepper
●1 (12-ounce) bottle beer
●4 cups beef stock
●1/4 cup thick Worcestershire sauce
●1 (16-ounce) can baked beans
●1 (14-ounce) can diced fire-roasted tomatoes or diced tomatoes
●Scallions, thinly sliced on an angle for topping
East Idaho Eats: Food truck serves Texas-style pulled pork, brisket, coleslaw and baked beans
#EastIdahoNews
IDAHO FALLS — A local food truck is bringing smoky flavors with pulled pork, brisket and a new twist on barbecue sauce plus its coleslaw mixed with pineapple.
The business called Lost River Smokehouse is owned by Cody Killian and his co-owner Ryan Hootman. The business is located at 400 South Woodruff Avenue in the parking lot of Big Deal Outlet.
Killian opened up Lost River Smokehouse in June. He’s already got popular items on the menu like the pulled pork sandwich.
“It’s Texas-style with salt and pepper, smoked over post oak and a little apricot wood to give a little more sweeter kick to it. It’s cooked about 10 to 12 hours depending on the size of the pork butt,” he explained.
The pork is served with homemade sauce that’s made in-house.
“We went for a more sweeter sauce. It’s not a true Texas sauce because they are a more vinegar-based sauce, but we took recipes and did our own twist on it,” Killian said.
Another item he sells is the brisket. It’s simple but delicious.
“Our brisket is cooked for about 10 to 12 hours depending on the size of the brisket. Same wood. Slow-cooked over post oak and apricot wood and also only doing salt and pepper. So that way we are sticking with that true Texas barbecue and not doing any extra seasonings, nothing fancy. Just smoke flavor and salt and pepper,” he said.
Killian is local to the area and started cooking barbecue as a hobby until he decided to open up a business.
“I went off the Texas-style. I wanted to look up the different styles of barbecue and I tried Carolina and I tried Southern. I tried Texas and I really liked the Texas flavor so I stuck with that and kind of just started perfecting that as best as I could,” he said.
And let’s not forget the sides: coleslaw and baked beans.
“It’s a different coleslaw. It’s got a sweeter kick and it’s also got some pineapple in it. It gives a nice sweet taste to it and tang and also nice texture to it,” he said. “The baked beans are just simple baked beans. We do mix our brisket into it. So this is just a very simple recipe. All of our excess brisket, we mix into it throughout the day so we get a pretty meaty set of beans.”
Currently, Lost River Smokehouse is open two days a week on Wednesdays and Fridays from 11 a.m. to 3 p.m. Killian hopes to expand to four days a week eventually.
Lost River Smokehouse is available for catering and events.
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Do you have potatoes in your house? Prepare this delicious dinner in just a few minutes!
INGREDIENTS:
5 potatoes, chopped
1 teaspoon salt
200 grams of ham
1 onion
Oil
2 tablespoons butter
2 tablespoons flour
500 ml milk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
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