SIDE DISHES FOR LARGE GROUPS RECIPES

BAKED BEANS II RECIPE | ALLRECIPES

Baked Beans II Recipe | Allrecipes image

A quick and easy way to dress up ordinary pork and beans. The measurements are estimates, but really you can adjust anything to personal taste.

Provided by Jackie Smith

Categories Baked Beans

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 (15 ounce) cans baked beans with pork
½ cup packed brown sugar
½ onion, chopped
½ cup ketchup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
salt and pepper to taste
2 slices bacon

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste. Top with the bacon slices.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked.

Nutrition Facts : Calories 286.6 calories, CarbohydrateContent 52.3 g, CholesterolContent 16.1 mg, FatContent 6.5 g, FiberContent 8 g, ProteinContent 8.9 g, SaturatedFatContent 2.3 g, SodiumContent 924.1 mg, SugarContent 22.8 g

CRACKER BARREL DUMPLINGS | JUST A PINCH RECIPES

Cracker Barrel Dumplings | Just A Pinch Recipes image

Cracker Barrel Restaurants serve a side dish called dumplings. This is not their chicken & dumplings main dish. It is a delicious side of just the dumplings without chicken. You could easily add chicken to this recipe if you wanted chicken & dumplings. They are so yummy and they do taste just like Cracker Barrel's Dumplins! You can make dumpling dough ahead of time. Do not cook first. Simply roll and cut your dough then place on a tray lined with freezer paper. Freeze them for a couple of hours and then they can be placed into a zip lock freezer bag to go back in the freezer for later use.

Provided by Amy H. @Meave

Categories Pasta Sides

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 16

Ingredients

DUMPLINGS
2 cup(s) all-purpose flour, plus more for kneading and rolling
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) milk
1/4 cup(s) vegetable oil
2 quart(s) water for boiling
2 teaspoon(s) chicken soup base
SAUCE
3 tablespoon(s) butter
- salt & pepper to taste
1/4 - all-purpose flour
1/2 teaspoon(s) sugar
1 cup(s) milk
2 teaspoon(s) chicken soup base
- 1/2 to 3/4 cup dumpling cooking liquid (from after dumplings have been cooked)

Steps:

Mix the flour, baking powder, salt, milk, and oil, blending well, and turn out on to a floured surface. Knead four or five times. Roll out dough to 1/8-inch thick and cut into 1 x 1 1/2-inch dumplings.
In a large saucepan, combine the water and bouillon cubes/soup base. Boil until the bouillon cubes/soup base dissolve. Cook the dumplings until just about done; dumplings are done when they float up towards the top of the pot. Use a strainer to remove them to a bowl and set aside. Reserve the cooking liquid.
While the dumplings are cooking, you can start to prepare the sauce. Melt the butter in medium saucepan. Add salt and flour; stir until thick. Mix the sugar with the milk and add to flour mixture a little at a time, stirring constantly with a whisk until thick and smooth. Remove from heat. Add the cooked dumplings to the sauce.
Reserve 3/4-1 cup of the cooking liquid and stir gently into the sauce and dumplings. Return to low heat and simmer until blended. If the sauce seems too thick, gently stir in a little more cooking liquid. Add pepper to taste.

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