Time 20m Yield 4 servings. Number Of Ingredients 14 Steps:
Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside. , In a large nonstick skillet or wok coated with cooking spray, stir-fry the onion, peppers and carrot until crisp-tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2-3 minutes or until heated through. stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.
Time 3h10m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Place the cooked kidney beans in a large non-reactive bowl. In a smaller bowl, mix together the remaining ingredeints and toss with the kidney beans. Refrigerate at least 3 hours to allow to marinate. Best eaten within 24 hours.
Time 30m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Drain pineapple & reserve juice, set aside. In a bowl combine brown sugar, corn starch and ginger. Add enough water to reserved pineapple juiice to measure 1/2 cup, stir into corn starch mixture until smooth, add vinegar and soy sauce. Set aside. In a large skillet coated with nonstick spray, stir fry onion (cut in wedges), peppers (cut into 1 inch pieces) til crisp tender. To prevent burning, you may need to spray several times. Add garlic powder and stir fry a minute or so longer. Add the tomato, kidney beans and reserved pineapple, cook and stir for 2 to 3 minutes or until heated through. Stir soy sauce mixture into mixture, cook until thickened. Serve over rice if desired.
Time 30m Yield 8 Number Of Ingredients 10 Steps:
Combine vegetables in large bowl. Combine sugar, salt, pepper, oil and vinegar and pour over vegetables. Stir well; cover and refrigerate overnight. Stir occasionally to marinate thoroughly. Yield: 8 to 10 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 Posted to MC-Recipe Digest by Barb at PK on Apr 16, 1998
Time P1DT25m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.
Time 10m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Mix ingredients and chill.
Time 3h20m Yield 20 servings (1/2 cup each). Number Of Ingredients 12 Steps:
In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil. , In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.
Time 1h35m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Fry bacon until crisp. Remove and crumble. Add onions to grease and add sugar, mustard, salt, and vinegar. Cover and cook on stovetop for 20 minutes. Drain all beans except pork and beans. Add beans to cooked mixture and pour into a 3 quart casserole dish. Bake at 350°F for one hour. Remove from oven and top with crumbled bacon.
Time 1h45m Yield 18-20 servings. Number Of Ingredients 9 Steps:
In a skillet, cook bacon until crisp; crumble and set aside. Discard all but 2 tablespoons drippings. Add onions, brown sugar, vinegar and mustard to drippings; simmer for 10 minutes, stirring frequently. Stir in beans and bacon. , Pour into an ungreased 3-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours.
Time 1h10m Yield 8 servings. Number Of Ingredients 9 Steps:
In a large nonstick skillet, combine the brown sugar, cider vinegar, garlic powder and mustard; bring to a boil. Stir in onions. Reduce heat; simmer, uncovered, for 15-20 minutes or until onions are tender. Add the beans and bacon., Pour into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until heated through.
Time 20m Yield 4 Number Of Ingredients 14 Steps:
Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside. In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry the onion, peppers and carrot until crisp-tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2-3 minutes or until heated through. stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.
Time 20m Yield 4 Number Of Ingredients 14 Steps:
Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside. In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry the onion, peppers and carrot until crisp-tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2-3 minutes or until heated through. stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.
Time 20m Yield 4 Number Of Ingredients 14 Steps:
Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside. In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry the onion, peppers and carrot until crisp-tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2-3 minutes or until heated through. stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.
Time 20m Yield 4 Number Of Ingredients 14 Steps:
Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside. In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry the onion, peppers and carrot until crisp-tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2-3 minutes or until heated through. stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.
Time 1h50m Yield 10 Number Of Ingredients 14 Steps:
Fry the bacon pieces in a large skillet until browned and crisp, remove from the pan and set aside. Crumble the ground beef into the pan; cook and stir until no longer pink, then drain off grease. Transfer the ground beef and bacon to a slow cooker. Pour the baked beans, navy beans, kidney beans, ketchup, brown sugar and vinegar into the slow cooker. Season with honey garlic sauce, sweet and sour sauce, onion powder, garlic salt, mustard powder and Worcestershire sauce. Stir until everything is distributed evenly. Cover, and cook on High heat for 1 hour before serving.
Time 30m Yield 2-4 serving(s) Number Of Ingredients 15 Steps:
Spray non stick skillet with olive oil to lightly coat (if using something that is not non stick, you may have to use more oil.) When hot, add onions. After those just start to wilt, add garlic and dry spices. Continue until aromatic and golden. Add tomatoes and cook until they soften and release liquid. Reduce heat and add remaining ingredients. Simmer until slightly thickened. If mixture gets too thick, add water. Serve as a side dish or with noodles or rice. I had them as a main course with no-yolk egg noodles and it was surprisingly good.
