SHELL BEANS RECIPES

KFC BBQ BAKED BEANS RECIPE | TOP SECRET RECIPES

KFC BBQ Baked Beans Recipe | Top Secret Recipes image

Here's a replica recipe that's great for a cookout, or as your cool cloned contribution to a party. You can add everything to the dish ahead of time and bake it when you get to the shindig. Just find yourself a couple cans of the small white beans (not pinto beans or great northern beans), and the rest is easy. Throw all of the ingredients into a casserole dish and let the sucker bake, while you get in on the festivities. Complete your meal with my copycat KFC Original Fried Chicken and KFC Coleslaw recipes here. Source: Even More Top Secret Restaurant Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 40 minutes0S

Prep Time 50 minutes0S

Cook Time 50 minutes0S

Ingredients

Nutrition Facts : Calories 382 calories

HOW TO MAKE TORTILLA TACO SHELL BOWLS STEP BY STEP ...

How To Make Tortilla Taco Shell Bowls Step By Step ... image

Crunchy edible tortilla bowls are a perfect way to serve taco salad! You can make these taco shell bowls yourself in just 15 minutes - amazing!

Provided by MelanieCooks.com

Categories Tacos

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 2

Ingredients

4 8- inch flour tortillas
1 tbsp olive oil

Steps:

Preheat the oven to 375F.
Take 4 very large sheets of tin foil and crumble them into 4 balls (approximately 4 inch ball diameter). Press the foil balls into the table on both sides to make a flatter base (for stability) and a flatter top.
Put the foil balls on a baking sheet.
Heat the tortillas in the microwave for 30 seconds.
Lightly brush the tortillas with olive oil on both sides.
Pick the tortillas with the fork in several places.
Put the tortillas on top of the foil balls and press down the sides of the tortillas to drape them over the foil.
Put the tortilla shells in the oven and bake for 10 minutes (or until crispy and lightly browned).
Remove the tortilla shells from the oven and let cool for 5 minutes.
Carefully flip the tortilla bowls over and remove the foil balls.

More about "shell beans recipes"

SHORTCRUST SWEET PASTRY | JAMIE OLIVER BAKING RECIPES

As this is a book about what I cook and what I find easy at home I’m not going to hide the pastry recipe in a small corner in the back of the book. I find it such a simple thing to make, pre-make, freeze and vary; it is such an asset to home cooking and so versatile.
From jamieoliver.com
Total Time 15 minutes
Calories 197 calories per serving

1. You can make this pastry by hand or in a food processor. Cream together the butter, sugar and a pinch of sea salt, then rub or pulse in the flour and egg yolks.
2. When this mixture has come together, looking like coarse breadcrumbs, add the cold milk or water.
3. Pat and gently work together to form a ball of dough. Lightly flour and push, pat and squeeze into shape. The idea is to get your ingredients to a dough form with the minimum amount of movement, i.e. keeping your pastry flaky and short (the more you work it, the more elastic it will get, causing it to shrink in the oven and be chewy – ooooh no, matron).
4. I normally roll the pastry into a really large, short and fat sausage-shape, wrap it in clingfilm and place it in the fridge to rest for at least 1 hour.
5. Carefully slice off thin slivers of your pastry (don’t try to slice frozen pastry) lengthways, around 5mm thick. (I personally like it around that thickness as it’s delicate, but you can make it thicker if you want, it just takes longer to cook.)
6. Place the slivers in and around the bottom and sides of your tart mould, just fitting them together like a sort of jigsaw. Then simply push the pieces together, level out, then tidy up the sides by pushing with your thumb and either cleaning off the excess pastry from the rim of the mould, or allowing it to hang over the edge – which is quite rough but I like it.
7. Once you’ve finished lining your tart mould you must again allow it to rest for at least 1 hour, preferably in a freezer (I always store my pastry in the freezer because it keeps so well).
8. I always line two tart moulds and freeze one for another day (or you could make more if you want, just double the recipe, as it takes no extra time).
9. It’s so easy to grab a tart out of the freezer, bake it in minutes and fill it with something simple or elaborate, and if guests turn up or you just want to make a nice dessert, it makes pudding a piece of cake!
10. To start with, I always bake tart shells for around 15 minutes at 180°C/350°F/gas 4, which will cook the tart all the way through, colouring it slightly.
11. Once completely cooled it can be filled with any of the uncooked fillings, such as Fruit-filled Mascarpone Tart and Simple chocolate tart, which will hopefully provide a basis for you to make up and vary your own.
12. With baked fillings such as Almond Tart or Lemon & Lime Cream Tart you’ll have to bake the tart blind first, which means cooking the shell at 180°C/350°F/gas 4 but only for about 12 minutes, so that it’s only lightly coloured but just cooked through.
13. Another way, commonly used, is to fill the tart shell with clingfilm or greaseproof paper and fill it with beans (you can use rice, lentils, peas, whatever), the idea being that you pack the beans in so tightly that they will stop the sides of the pastry from dropping.
14. Cook for 10 minutes, then carefully remove the beans and cook for a further 5 to 10 minutes. Yes, this is a bit of a performance and I only ever do it when I’m having bad luck, quite honestly if you take your tart shell straight out of the freezer and place it in a preheated oven you shouldn’t have any problems.
15. After baking blind, you add your filling and bake further until the filling is cooked (see recipes for cooking times).

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BUTTER BEANS RECIPE | SOUTHERN BABY LIMA BEANS RECIPE ...

From foodnetwork.com
Reviews 4.5
Total Time 45 minutes
Category side-dish

Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving.

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BUTTER BEANS RECIPE | SOUTHERN BABY LIMA BEANS RECIPE ...

From foodnetwork.com
Reviews 4.5
Total Time 45 minutes
Category side-dish

Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving.

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OYSTERS ON THE HALF SHELL | COOK'S ILLUSTRATED

Oysters are diverse, sustainable, increasingly accessible, and festive—and preparing them in your own kitchen is eminently doable.
From cooksillustrated.com
Reviews 5.0

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COPYCAT POPEYES RED BEANS AND RICE RECIPE | TOP SECRET R…

I first created the clone for this Cajun-style recipe back in 1994 for the second TSR book, More Top Secret Recipes, but I've never been overjoyed with the results. After convincing a Popeyes manager to show me the ingredients written on the box of red bean mixture, I determined the only way to accurately clone this one is to include an important ingredient omitted from the first version: pork fat. Emeril Lagasse—a Cajun food master—says, "pork fat rules," and it does. We could get the delicious smoky fat from rendering smoked ham hocks, but that takes too long. The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or eat it!), then use 1/4 cup of the fat for this hack. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will be a fine substitute. Can't get enough Popeyes? Find all of my recipes here. Source: Top Secret Recipes Unlocked by Todd Wilbur.
From topsecretrecipes.com
Reviews 3.9
Total Time 50 minutes0S
Calories 371 calories per serving

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STIR-FRIED GARLIC GREEN BEANS RECIPE - NYT COOKING

The green beans should remain crunchy in this dish, which is adapted from Grace Young’s recipe in “Stir-Fry to the Sky’s Edge.”
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Cuisine asian
Calories 77 per serving

Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

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CANNELLINI-BEAN PASTA WITH BEURRE BLANC RECIPE - NYT COO…

This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes

Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

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From blog.publicgoods.com

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From allrecipes.com

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May 03, 2018 · This easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. —Kathy Shell…
From tasteofhome.com

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OUR BEST GREEN BEAN RECIPES | MARTHA STEWART

Oct 26, 2020 · Our take on the Middle Eastern bread-and-vegetable salad known as fattoush calls for green beans, shell beans, Vidalia onion, English cucumber, crumbled feta, fresh mint …
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HOW TO HARVEST AND ROAST (IN SHELL) SUNFLOWER SEEDS

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From wholefoodsmarket.com

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PARMESAN-ROASTED GREEN BEANS RECIPE | ALLRECIPES

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From insanelygoodrecipes.com

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FUL MEDAMES (EGYPTIAN-STYLE FAVA BEANS) - THE WASHINGTON …

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ARE BROWN SPOTS ON GREEN BEANS OK? | COOKING LIGHT

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From cookinglight.com

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