Home-Cooked Beans

Recipe sent in by: D. Archer
These can be used in other dishes.

- 1 bag, 16 ounce, Dried Red Kidney Beans
- Water
- 1 small Onion, cut in half
- 1 Clove Garlic, pressed
- 1 sprig parsley
- 1 bay leaf


1) In colander, rinse beans well with cold water; discard any stones or shriveled beans. In 5-quart saucepot, place beans and enough water to cover by 2 inches. Cover pot; let beans soak overnight.
2) Drain beans and return to saucepot. Add onion, garlic, parsley, bay leaf, and 6 cups water; heat to boiling on high. Reduce heat to medium-low; partially cover and simmer 45 to 60 minutes or until beans are tender, stirring occasionally. (Reserve 1 1/2 cups bean cooking liquid if making Red Beans and Rice.) Drain beans. Discard parsley and bay leaf. If not using beans right away, cover and refrigerate up to 5 days.

Tips:
Pressed for time? The above mentioned overnight method works best, however try this quick-soak technique: In large saucepot, combine rinsed beans and water, and heat to boiling; cook 3 minutes. Remove from heat; cover and set aside for 1 hour. Proceed with step 2. The one drawback to this method: The beans tend to break up more easily than if soaked overnight.

Testimonials:
by D. Archer
I used to use the overnight method myself even before I found this recipe, it works quite well.

This recipe came from Good Housekeeping, if you'd like to check it out click here.

Pan-Fried Onion Dip

Recipe sent in by: D. Archer
Great for parties or sitting around on game day.

- 2 large Yellow Onions
- 4 Tbs Unsalted Butter
- ¼ c Vegetable Oil
- ¼ tsp Ground Cayenne Pepper
- 1 tsp Kosher Salt
- ½ tsp ground black pepper
- 4 oz Cream Cheese, at room temperature
- ½ c Sour Cream
- ½ c Mayonnaise

1) Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions).
2) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes.
3) Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30 more minutes until the onions are browned and caramelized. Allow the onions to cool.
4) Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.

Note:
by D. Archer
I found this recipe on a great foodie blog that I frequent: browneyedbaker
Recipe originated from: The Barefoot Contessa Cookbook

Cold "Hot" Chocolate

Recipe sent in by: D. Archer
I've had this at a restaurant, always wanted to do it myself.

Chocolate syrup
- 1/2 c Cold Water
- 1/2 c Unsweetened Cocoa Powder
- 2 Tbs Sugar
- 1 oz Bittersweet Chocolate, 70%, Finely Chopped

For Each Serving
- 1/3 c Chocolate Syrup
- 2/3 c Cold Milk
- 2 Tbs Cordial Syrup ( Ex: Caramel, Butterscotch, or Irish Cream )
- Ice Cubes

1) In a small saucepan, mix cold water, cocoa powder and sugar. Heat until the cocoa and sugar are completely dissolved and the syrup starts to thicken. Take off the heat and whisk in the chopped chocolate. Cool.
2) For each serving (about 1 1/4 cup) of cold hot chocolate, place 1/3 cup of chocolate syrup, 2/3 cup cold milk, and 2 tablespoons (or to taste) of cordial syrup in blender or the mixing cup for the immersion blender. Blend well until frothy at the top.
3) Fill the serving glass with ice and pour the cold hot chocolate over the ice. Place in the freezer for 2-3 minutes to chill and let the foam set.

Notes:
• The bittersweet chocolate is optional and you can make the chocolate syrup with just the cocoa powder. The bittersweet chocolate does add the creaminess and more of the chocolate flavor to the drink.
• If you only want the chocolate flavor, skip the cordial syrup. You can also add another ounce of bittersweet chocolate.
• You can use other ingredients to add the flavors to the cold hot chocolate such as liqueurs or extracts. Just taste test to get the right amount of flavor (a splash of a liqueur or a drop or two of an extract should be enough).
• You can make homemade syrups. For example to make a caramel syrup: melt 1/2 cup sugar, stirring constantly until it turns into golden liquid, then slowly stir in a 1/2 cup of hot water and boil for a few minutes, stirring. Cool and store in the airtight container until ready to use.
• If you have leftover chocolate syrup, store it in an air tight container and use it later for another serving of cold hot chocolate.
• You can also make a larger quantity of the chocolate syrup and use it as a homemade chocolate syrup for ice cream sundaes and other desserts.

Testimonials: by D. Archer
I've never made this myself, but I fell in love with it and always wanted to do it. I found this recipe on a nice site 5 Star Foodie. The site has wonderful photos and tips, check it out.

Chocolate Hazelnut Sauce

Recipe sent in by: D. Archer
Sinfully delicious!









- 2 Tbs Nutella
- 1/2 Tbs Butter ( I used Smart Balance )
- about 1/4 c Milk ( thin to desired consistency ) • ( Heavy Cream could be used )

1) In small sauce pan melt butter and Nutella, stirring frequently.
2) Once the butter and nutella have been blended together smoothly, add milk slowly stirring constantly.
3) Once the sauce has come together remove from heat, serve warm.

Testimonials:
by D. Archer
This dessert sauce is versatile and oh so good. It is for pure indulgence and decadence. We used it to top Vanilla Ice Cream. Could be used over a variety of things, pound cake, over an eclair, drizzled over fruit.

NOTES:
Don't know what Nutella is? It is quite similar to the very common peanut butter. However it is made with hazelnut and a touch of cocoa. A lovely, smooth, rich treat to spread over bread, english muffins, bagels, croissants, and the like.