Monday, December 29, 2008
· 1 pound pinto beans (approximately 6 cups cooked)
· 2 quarts of tap water
· 1 pound pork sausage
· 1 large onion, chopped
· 4 stalks of celery chopped
· 2 teaspoons minced fresh garlic
· 2 teaspoons salt
· Good shot of Tabasco Sauce
· Hot Cooked Brown Rice (double the recipe for the rice)
Soak the beans overnight in the tap water, or you can use the quick soak method. Bring them to a boil in the tap water, and then let them sit, covered, on the back of the stove for an hour or two.
After you have done the initial bean preparations let them boil for about an hour or until they are getting tender. While they cook you can prepare the vegetables and the meat. The onion, celery and garlic will need chopping.
Fry the sausage in a large skillet. Crumble it up with a fork as it cooks. Set the sausage aside until the beans have cooked at least an hour.
After the beans have softened up and are getting close to tender, it is time to add the rest of the ingredients. If your sausage is spicy, you may not want to add the Hot Sauce, so taste it before adding any willy-nilly. If your sausage is not spicy then a small shot of Hot Sauce will marry nicely with the rest of the dish. Simmer the beans, sausage and vegetables for about a half an hour longer, or until the beans are all the way tender. I put the brown rice on to cook right before I add the vegetables and sausage to the beans. This gets them both done at about the same time.
Serve this by scooping up a big glob of rice into a cereal bowl. Next ladle a goodly amount of the bean mixture on top of the rice. Eat with black pepper, and a little vinegar on the side, for tangy-ness. I like biscuits and all-fruit jelly with this dish. I make the biscuits right after the vegetables and sausage go into the pot. Enjoy --10-4 Willy
Saturday, December 27, 2008
Not sure of all of the names but one is a snowball cookie along with another Brickle. She did these along with the usual things.
Willy will be sharing some of these recipes and others.
Wednesday, December 24, 2008
Thursday, December 11, 2008
1 Pkg White Almond Bark
2 Cups Rice Crispies
2 Cups Peanut Butter Captain Crunch
2 Cups Pecans - slightly toasted in oven
Melt Almond bark in Microwave in large bowl. Stir in Rice Crispies, Captain Crunch and Pecans. Line Jelly Roll pan with wax paper and spread thin layer of mixture in pan. Let set until hardened. Break up into pieces.
Note: Makes great Christmas candy by using the Christmas Rice Crispies which are red and white.
Tuesday, December 9, 2008
Cooking With Willy is not only about the food side of cooking. Sometimes Willy needs to expound on his more cultural side. Today, Willy wants to talk about decorating for that big Christmas party that might be held down at Juanita's Diner.
Yes, decorating for this is important and if left up to Willy it would include lots of flowers. Yes, Willy would also have as a part of his decorating something for all of the guests. Willy would have a Christmas gift basket for each person that attends the party.
Yes, the people that come to Willy's party would be amazed. They would come and see that the Diner was adorned with flower and they would all be amazed that Willy's Christmas celebration used so many great flowers and centerpieces from 1-800 Flowers.
Why you ask would Willy use Christmas flowers and centerpieces from 1-800 Flowers. Well if you go look at their selections you will find that they have some wonderful selections, with reasonable prices and that this would give you as it did Willy the ability to show off a great Christmas Celebration to all of your friends.
Christmas and flowers of Christmas. This is the way Willy would decorate for that great party.
The flowers and Willy's cooking. What more could you want.
Sunday, December 7, 2008
This is real easy and good to eat. Try it.
Beef Pepper Steak Marinade time: 30 minutes to 2 hours Total recipe time: 30 to 35 minutes Makes: 4 servings
1. 1 pound beef top round or top sirloin steak, cut 3/4 inch thick or flank steak
2. 1/2 cup prepared Italian dressing
3. Salt and pepper
4. 2 large bell peppers, any color, cut into 1/8 inch strips
5. 1 onion, cut into 1/8 inch wedges
1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/3 cup Italian dressing in food-safe plastic bag; turn beef to coat. Reserve remaining dressing for vegetables. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
2. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season beef with salt and pepper; keep warm. Wipe skillet with paper towel.
3. Heat remaining Italian dressing in same skillet until hot. Add peppers and onion. Stir-fry 5 to 6 minutes or until vegetables are crisp-tender.
4. Return beef and juices to skillet. Cook and stir 1 to 2 minutes or until heated through.