Rinse starch off beans.
Drain vegetables.
Mix 1/4 cup oil, 1/4 cup vinegar and 1/3 cup sugar.
Boil until sugar is dissolved.
Pour over the drained vegetables.
Mix well.
Cover and refrigerate at least 24 hours, stirring occasionally.
Serve with Fritos or other dipping chips.
Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside.
Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.
Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature.
Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.
In small saucepan, combine oil, sugar and vinegar.
Heat and boil 1 minute and then cool completely.
In large bowl, combine beans, peas, corn, peppers and onions.
Pour vinegar mixture over bean/pepper mixture and mix to thoroughly coat.
Cover and marinate overnight.
Drain for 2-3 hours before serving.
Mix first 4 ingredients then add chopped onion & green pepper.
Refrigerate.
Meanwhile bring to a boil (stirring constantly) vinegar, oil & sugar.
pour hot mixture over beans.
refrigerate at lwast 2 hours (overnight is better).
drain before serving.
serve with Tostitos Scoops.
Heat oil over medium heat in a large skillet, add onion, jalapeno, garlic, 3/4 to 1 cup of Recipe #492655, and cut up tamales; gently stir, warm for about three minutes. Being careful not to scorch or over stir.
As the hash is warming, prepare the eggs either sunny side up or over easy.
To serve, dived the hash between two serving plates. Place an egg on top of each serving, top immediately with a finely grated cheese and cilantro. Serve sour cream on side if desired.
picy. I always double the recipe (but not necessarily the dressing
his recipe and have updated it for the amount of !cheap! caviar
go through the whole recipe here, but you can use
reparing the rest of the recipe.
Combine black-eyed peans
Toss salad ingredients together (except avocado, until just before serving. You can cover avocado with a layer of dressed salad to keep it from browning or just add it as you eat it.).
Whisk dressing ingredients together and stir into salad.
Optional: You can stir in shredded cheddar cheese and/or cubed cream cheese.
Serve as a dip with tortilla chips, over lettuce as a salad, wrapped in a tortilla with cheese or on it's own as a filling lunch.
br>Prepare the Cowboy Steak Seasoning following the separate recipe posting.
efore adding next ingredient.
Recipe for Cowboy Cookies (to be attached
Mix all together and chill.
Serve with corn chips or tortilla chips.
br>
Filling: Mix brown sugar, cinnamon & butter. Microwave for 6
Bring all ingredients to a boil over medium high heat in a medium saucepan.
Reduce heat to low and simmer, stirring often and adding water by tablespoons if mixture is too dry.
Cook until mustard seeds and still firm and intact and pop like caviar when bitten into, about 45-50 minutes.
Remove saucepan from heat and let mustard mixture cool completely.
Transfer to an airtight container and refrigerate.
Keep chilled in the fridge for up to 2 weeks.
eans, ketchup, mustard, and brown sugar mixing well.
Add the
econd bowl beat together oil, sugar, brown sugar, milk, flax seeds and
nto hole 1 cup flour, sugar, baking powder, baking soda and
alt.
PREPARE THE SCALLOPS & CAVIAR SAUCE:.
Preheat the oven