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xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.
Other than meat...
- Thread starter ctbeerbq
- Start date
K
Keri C
Guest
Corn and Black Bean Salad
* Exported from MasterCook *
Corn and Black Bean Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup balsamic vinegar -- (a lighter colored balsamic will preserve the veggie colors better - haven't tried with cider vinegar)
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon sugar (or Splenda, to taste)
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 15-oz can canned black beans -- rinsed and drained
1 8.75-oz can sweet corn -- drained, or equivalent fresh or frozen sweet corn (the canned super-sweet varieties are good in this)
1 small red onion -- diced fine
1 small red bell pepper -- diced fine (fire roasted would be good)
3 green onions -- sliced thin
1 10-oz can Rotel tomatoes -- drained well
1 jalapeno pepper -- seeded, chopped fine
In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder. In a medium bowl, stir together vegetables. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.
The original recipe included only black beans and corn. The additional fresh veggies add good crunch and flavor. I like a good squeeze or two of lime juice over it. Adding another jalapeno or two along with some matchstick-cut baby carrots is good also.
A plus for those weight watchers that you're feeding, as it's quite healthy and "legal". Those who care will appreciate it - those who don't will never know. Goes great with BBQ.
* Exported from MasterCook *
Corn and Black Bean Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup balsamic vinegar -- (a lighter colored balsamic will preserve the veggie colors better - haven't tried with cider vinegar)
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon sugar (or Splenda, to taste)
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 15-oz can canned black beans -- rinsed and drained
1 8.75-oz can sweet corn -- drained, or equivalent fresh or frozen sweet corn (the canned super-sweet varieties are good in this)
1 small red onion -- diced fine
1 small red bell pepper -- diced fine (fire roasted would be good)
3 green onions -- sliced thin
1 10-oz can Rotel tomatoes -- drained well
1 jalapeno pepper -- seeded, chopped fine
In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder. In a medium bowl, stir together vegetables. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.
The original recipe included only black beans and corn. The additional fresh veggies add good crunch and flavor. I like a good squeeze or two of lime juice over it. Adding another jalapeno or two along with some matchstick-cut baby carrots is good also.
A plus for those weight watchers that you're feeding, as it's quite healthy and "legal". Those who care will appreciate it - those who don't will never know. Goes great with BBQ.
K
Keri C
Guest
My Favorite Hushpuppies
Here's my favorite hushpuppy recipe, as originally printed in "Sylvia's Family Soul Food Cookbook", pg 201. I've tried a lot of different versions over the years, but this one tops them all, in my opinion. I've used this recipe many MANY times, and have found only two adjustments for my Okie tastes: I add 2 tablespoons of sugar instead of the 2 teaspoons called for, and I find that I have to add about 1/4 cup more dry ingredients or else it's a bit too thin. I usually add an additional 1/8 cup each flour and cornmeal. I also replace the green bell pepper with jalapeno pepper. I use a small ice cream scoop kind of thing that's actually designed to dip cookie dough - it's the perfect size for nice round hushpuppies. Some of you may have tasted them at our big fish fry at the Bixby comp this year. If you liked them, it was this recipe that I mixed up. If you didn't, it was one of the batch that Paul S. mixed up... :biggrin: (just kidding, Paul!)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sylvia Wood's Hushpuppies from Hemingway, SC
1 cup yellow cornmeal
2/3 cup all-purpose flour
2 tsp sugar
2 tsp baking powder
1 tsp salt
2 large eggs
1 cup creamed corn
1/2 cup milk
2 Tbs vegetable oil
1/4 cup vegetable oil, for frying
3/4 cup minced onion
1/2 cup finely chopped green bell pepper
Blend dry ingredients. Beat together milk, eggs, creamed corn, and 2 Tbs of the oil. Stir in the flour mixture, then the onions and peppers. In a large skillet heat 1/4 cup oil. Drop the batter by 2 rounded tablespoonsful into the skillet [or deep-fat fryer]. Fry until browned on the bottom, for about 2 minutes. Turn and brown on the other side, for about 1 minute longer. [I use a cast iron dutch oven and more oil, heated to about 375. I just deep-fry them, usually in the same oil that I fried catfish. They flip themselves over when they're deep-frying. kc]
Keri C, smokin on Tulsa Time
Here's my favorite hushpuppy recipe, as originally printed in "Sylvia's Family Soul Food Cookbook", pg 201. I've tried a lot of different versions over the years, but this one tops them all, in my opinion. I've used this recipe many MANY times, and have found only two adjustments for my Okie tastes: I add 2 tablespoons of sugar instead of the 2 teaspoons called for, and I find that I have to add about 1/4 cup more dry ingredients or else it's a bit too thin. I usually add an additional 1/8 cup each flour and cornmeal. I also replace the green bell pepper with jalapeno pepper. I use a small ice cream scoop kind of thing that's actually designed to dip cookie dough - it's the perfect size for nice round hushpuppies. Some of you may have tasted them at our big fish fry at the Bixby comp this year. If you liked them, it was this recipe that I mixed up. If you didn't, it was one of the batch that Paul S. mixed up... :biggrin: (just kidding, Paul!)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sylvia Wood's Hushpuppies from Hemingway, SC
1 cup yellow cornmeal
2/3 cup all-purpose flour
2 tsp sugar
2 tsp baking powder
1 tsp salt
2 large eggs
1 cup creamed corn
1/2 cup milk
2 Tbs vegetable oil
1/4 cup vegetable oil, for frying
3/4 cup minced onion
1/2 cup finely chopped green bell pepper
Blend dry ingredients. Beat together milk, eggs, creamed corn, and 2 Tbs of the oil. Stir in the flour mixture, then the onions and peppers. In a large skillet heat 1/4 cup oil. Drop the batter by 2 rounded tablespoonsful into the skillet [or deep-fat fryer]. Fry until browned on the bottom, for about 2 minutes. Turn and brown on the other side, for about 1 minute longer. [I use a cast iron dutch oven and more oil, heated to about 375. I just deep-fry them, usually in the same oil that I fried catfish. They flip themselves over when they're deep-frying. kc]
Keri C, smokin on Tulsa Time
ZILLA
is One Chatty Farker
I like to have several things on the side that contrast with the meats. Cold and tart like pickles, cold and sweet like fresh fruit, Bland like rice and potatoes to cut the heat and sweet of the Q. You know.... Here is a list of sides that I think go great with Q
Sliced Tomatoes
Cantaloupe (or any other melon)
Sliced fresh pineapple
Corn on the cob
Cold green bean salad
Coleslaw
Potato salad
Pinto beans
Field peas
Crowder peas
Purple hull peas
Black Eye peas
Black beans
Any of the above peas in a cold salad
Fried green tomatoes
Fried Okra
Pickled Okra
Home fried potatoes
A pickled veggie platter
Any type of pickle
Cold beets
Pickled beets
Pickled onions
Fresh sliced onions
Fresh garlic cloves
Macaroni salad
Fresh fruit salad
Fire roasted sweet potatoes
Fire roasted russet potatoes
Any type of plain rice
Grilled veggies
Cheddar cheese chunks
Ice tea in giant cold glasses
And lots of buttered crusty bread or Corn bread.....I hate when I get served white bread with my Q
Sliced Tomatoes
Cantaloupe (or any other melon)
Sliced fresh pineapple
Corn on the cob
Cold green bean salad
Coleslaw
Potato salad
Pinto beans
Field peas
Crowder peas
Purple hull peas
Black Eye peas
Black beans
Any of the above peas in a cold salad
Fried green tomatoes
Fried Okra
Pickled Okra
Home fried potatoes
A pickled veggie platter
Any type of pickle
Cold beets
Pickled beets
Pickled onions
Fresh sliced onions
Fresh garlic cloves
Macaroni salad
Fresh fruit salad
Fire roasted sweet potatoes
Fire roasted russet potatoes
Any type of plain rice
Grilled veggies
Cheddar cheese chunks
Ice tea in giant cold glasses
And lots of buttered crusty bread or Corn bread.....I hate when I get served white bread with my Q
