11 hole s Recipes

roma tomatoes, low-fat sour cream, cheese , mozzarella cheddar and monteray jack mix, refried beans (fresh or canned ), fresh garlic cloves, chopped fine, jalapeno peppers , seeds and pith removed, red bell peppers , seeds and pith removed, chopped fine, green bell peppers , seeds and pith removed, chopped fine, yellow bell peppers , seeds and pith removed, chopped fine, scallions, chopped with greens, zucchini, chopped fine, carrot , shredded on medium holes, lime , juice of, extra virgin olive oil, flat-leaf italian parsley, chopped, cilantro, chopped, salt and pepper, cayenne pepper , to taste

most every barbecue joint and shack makes some variation of barbecued beans. they all taste a little different--a pitmaster s prerogative--but share a similarly spicy, sweet, and smoky flavor. we wanted to develop a simple recipe that could be prepared alongside smoking ribs or pork shoulder. here s what we discovered, test kitchen discoveries, cook the beans on the stovetop until soft , then transfer them to a disposable aluminum pan, wrap them tight, and nestle the pan into the bottom of the grill next to the coals (place it right in the drip pan, if using). poke holes in the pan s lid so the grill s smoke can permeate the pan and flavor the beans., used dried pinto beans ; canned beans will turn mushy and fall apart long before the sauce s flavors have blended. soak the beans in water overnight to guarantee even cooking., flavor the beans with bacon and barbecue sauce for an extra-smoky flavor. stir a little fresh barbecue sauce into the beans just before serving to sharpen the sauce s flavor., beans on the grill, our bbq beans finish cooking on the grill , where they pick up smoke and pork flavors. here s how to let the flavors in and keep the grease out., when the beans are tender and the sauce is slightly thickened, transfer the beans to a 13 by 9-inch disposable aluminum pan. wrap tightly in foil and poke several holes in the foil so that the juices from the ribs can flavor the beans., when you re ready to add more coals, nestle the beans in the pan already on the bottom of the grill. replace the cooking grate, making sure to position the ribs directly above the beans.

eggs (large), milk, water (tap), mustard (seeded ), salt and pepper (a sprinkle), plain flour, sausages (plump good quality), sunflower oil

whole onion , poked with holes, carrots, chopped, celery ribs, chopped, un-cooked chicken necks or 1 chicken back (or other meat as desired), chicken bouillon cubes or 1 other seasoning , as desired, salt & pepper

all-purpose flour, white sugar, baking soda, unsweetened cocoa powder, water, vegetable oil, white vinegar, vanilla extract, almond extract

unsalted butter, vanilla extract, all-purpose flour, instant mashed potatoes, sugar, salt, eggs plus 1 egg white, ground cinnamon, vegetable oil, for frying

fresh large eggs, all-purpose flour , equal amount by volume as the eggs, generous pinch kosher salt, whole milk , equal amount by volume as the eggs, canola oil (or any oil with a high smoke point), russet potatoes, kosher salt, half-and-half, unsalted butter, freshly ground black pepper, twelve 1/4-lb english-style banger pork sausages (or breakfast sausages or your favorite bratwurst), your favorite brown gravy mix or left-over roast turkey gravy, sliced onions , optional

tomato, ground beef, serrano peppers, white onion, sharp cheddar cheese, head lettuce