Place whole potatoes on a microwave-safe plate, cover with plastic wrap and cook on high for 10 mins, until tender. Remove from microwave.
Cut tops from each potato. Scoop out flesh, leaving a 1/2 inch layer around edges. Fill with baked beans and top with cheese. Microwave on high for 1 min 30 seconds, until cheese starts to melt. Top with basil and serve.
Prick the potato all over with a fork. Microwave on high for 3 mins. Turn; microwave for another 2-3 mins until tender when tested with a knife. Cut into 6 wedges.
Arrange the potato wedges in a microwave safe bowl and season to taste. Pour over the baked beans and sprinkle with cheddar.
Microwave on high for another 2 mins, until piping hot in the middle and the cheese has melted.
Serve garnished with parsley.
In skillet, melt butter; add tomato, oregano and garlic powder.
Cook a minute to blend flavors; add beans and franks. Heat,
stirring
often,
until mixture is piping hot.
Makes 6 servings.
Ready to serve in 5 to 10 minutes.
roll out the pastry and cut into circles.
add 1 tsp baked beans and 1 tsp pork sausage.
fold the pastry in half and spread some butter or a beaten egg on top.
bake in a moderate over for 15 minute.
Preheat oven to 350. Heat oil in large saucepan over medium heat; add onion and garlic and cook 8 minutes, stirring occasionally. Add red and green bell peppers; cook 5 minutes, stirring occasionally. Stir in baked, butter and red beans, ketchup, brown sugar, vinegar and mustard; bring to a boil. Stir franks into bean mixture.
Transfer mixture to a 2 quart casserole or 8 or 9 inch square baking dish. Bake 40-45 minutes or until hot and bubbly.
Mix beans, onion, garlic, brown sugar and mustard until blended.
Split frankfurters lengthwise and fill with pineapple chunks.
Pour beans into a shallow baking dish.
Press frankfurters on top of beans.
Drizzle with bacon drippings.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Serves 6 to 8.
Preheat the oven to 400\u00b0F. Place the potatoes on a baking pan and drizzle with olive oil. Bake for 1 hour or until tender. Season. Cool on the tray for 5 mins.
Cut a cross in the potatoes and squeeze upwards from the bottom. Top with the baked beans and cheese. Season to taste. Bake for a further 5 mins until the cheese has melted. Garnish with parsley and serve.
Preheat a panini or sandwich press. Heat a small oiled frying pan over high heat, add bacon and cook for 3 mins, or until crisp. Drain on paper towels.
Spread barbecue sauce over 4 slices of bread. Top with baked beans, bacon and cheese. Sandwich with remaining bread. Cook for 4 mins, or until bread is toasted and cheese is melted. Serve.
Slice the frankfurters in thirds lengthwise.
In a 1 1/2-quart casserole dish, make layers:
1/3 can of beans, 1/2 the frankfurter slices, 1/3 can of beans, dry mustard, catsup, rest of frankfurter slices and 1/3 can beans.
Sprinkle with brown sugar and crisscross the bacon slices on top.
Cover and bake for 30 minutes at 350\u00b0.
Yield:
4 servings.
Preheat the oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium-high heat. Add the onion; cook and stir until starting to brown, then mix in the hot dogs. Fry until browned, then transfer hot dogs and onions to a 2 quart casserole dish. Stir in the baked beans, applesauce, mustard, ketchup and ginger. Top with shredded cheese.
Bake uncovered for 30 minutes in the preheated oven, until heated through and cheese is melted and browned.
Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish.
Bake for 40 minutes, stirring occasionally.
Preheat a panini press or sandwich maker.
Spread butter over 1 side of each slice of bread. Place salami on unbuttered-side of 4 slices of bread. Top with baked beans and cheese. Season then sandwich together with remaining slices of bread, buttered-side up. Cook for 2-3 mins, until golden and crisp. Serve.
Fry bacon until crisp; drain and crumble.
Saute onions in 1/4 cup of bacon drippings.
Add sugar, salt, garlic powder, dry mustard and vinegar.
Cover and simmer 20 minutes.
Mix this with all the beans (drain the butter, lima and kidney beans but not the baked beans) and the molasses in crock-pot.
Cook on low 5 or 6 hours.
baking sheet and bake until golden brown and crispy, 12 to
Mix first 4 ingredients.
Cook in 350\u00b0 oven for 15 minutes or microwave on High for 4 minutes.
Add beans (I like B & W baked beans) and partially fry bacon and add.
Heat at 350\u00b0 for 30 minutes or microwave on High for 12 minutes.
dd in onions, celery and green pepper and jalapeno peppers (if using
until the skins are firm and the centres are soft. You
Brown meat and drain.
Mix baked beans, ketchup, onion, mustard, brown
sugar,
garlic powder and Worcestershire.
Top with bacon.
Place
in
greased
3 quart casserole.
Cover and bake at 300\u00b0 for 2 to 2 1/2 hours.
Serves 8.
Empty baked beans in a large bowl. Fry bacon to a crisp.
Keep the oil.
Saute onion and green pepper. Empty in bowl.
Peel or squeeze the orange juice into bowl. Chop or grind the orange peelings.
Place in the bowl. Stir in the oil from bacon in the bowl also.
Stir in the Brer Rabbit molasses. Combine all the ingredients into bowl.
Stir well.
Place baked beans and all ingredients into a baking dish. Bake 45 minutes until thickens at 350\u00b0.
inutes.
Drain and gently mix with baked beans and kidney beans; set aside.