World Best Bean's Recipes

Wednesday, April 29, 2015

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

1 preheat oven to 425 degrees.
2 spray a 9 x 13 glass baking dish with cooking spray.
3 place vegetables, onions, and garlic in the pan (if using green beans place them on the top of the root vegetables). sprinkle with pepper.
4 add water to the pan.
5 place chicken breast side up on top of the vegetables.
6 sprinkle the chicken with 1/2 of the garlic salt, pepper and herbs.
7 squeeze 1/2 of the lemon on top of the chicken.
8 turn chicken over and repeat seasonings.
9 grate the zest of 1/2 the lemon on top of the chicken.
10 place the lemon inside of the chicken cavity.
11 spray the chicken lightly with cooking spray.
12 cover tightly with aluminum foil and place in the oven.
13 cook for 1 hour covered.
14 continue cooking uncovered until chicken is done.

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

1 preheat oven to 180 deg c (356 deg f).
2 place lentils and bay leaf into a small saucepan and cover with water. on medium-high heat bring to boil. reduce heat to simmer, cover and cook for about 10 minutes, or until lentils are almost tender. drain.
3 remove bay leaf then place leek, lemon juice, garlic and stock into a 3 cup (750ml) baking dish. cover dish.
4 place into oven and cook for about 40 minutes or until leek is cooked. stir half way into baking time.
5 preheat grill.
6 sprinkle goats cheese over mixture then place under grill until cheese browns; about 3 minutes. sprinkle with chives & serve.

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

1 preheat oven to 375 degrees and spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
2 in large bowl, mix soup, sour cream, milk, chili powder, and cumin until blended.
3 stir in chicken (cooked and shredded), tomatoes with chilies, 1/2 of tortillas (cut into strips), beans, corn, and bell pepper. stir in 1/2 of the cheese. spoon and spread mixture in baking dish.
4 sprinkle with remaining tortilla strips (cut into strips).
5 bake for 40 minutes. sprinkle with remaining cheese and let stand 5 minutes.

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

1 melt butter in heavy large saucepan or dutch oven over medium heat.
2 add onions, celery, carrot and bell pepper and stir until lightly browned, about 10 to 12 minutes.
3 add bay leaf, thyme, ground red pepper and pepper and stir 2 to 3 minutes.
4 add bones,potatoes and beans and cook, stirring constantly 2 to 3 minutes.
5 blend in broth and 2 cups water.
6 reduce heat to low, cover and simmer 1 hour.
7 add barley and remaining cup water to soup; cover and simmer 2 hours.
8 discard bones; stir in tomato puree and salt.
9 let soup come to room temperature.
10 cover and refrigerate at least 12 hours; degrease if necessary.
11 discard bay leaf; stir crab and parsley into soup.
12 place over low heat and warm slowly, stirring as little as possible to keep crab in large pieces.do not boil or crab will be tough.
13 season to taste with salt and red pepper.
14 ladle into soup bowls and serve.

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

1 for peanut sauce: in a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. puree until smooth.
2 for pasta: in a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes.
3 to serve: stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more. drain and toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts. serve with the remaining peanuts sprinkled over the top.
4 vegetable tip: though they're certainly edible, the seeds from a mature cucumber can be somewhat watery. you can simply scoop them out of a halved cucumber with a spoon and discard them--or buy an english (hothouse) cucumber, which is almost completely seedless.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

1 preheat oven at 180°c.
2 mix dark brown sugar and butter (or oil-butter mixture) until creamy.
3 add eggs and mix until very fluffy.
4 cube marzipan and soften in microwave (about 20-30 sec. at 700 watt). you don't need to do this, but the handling is way easier.
5 incorporate marzipan, cinnamon, pinch of salt and vanilla extract into egg-butter-sugar mixture.
6 add ground almonds.
7 mix baking powder with flour and add to dough. mix thoroughly.
8 butter a cake pan or cupcake tin and transfer dough to it.
9 bake at 180°c for about 45 minutes (cake) or 20 minutes (cupcakes).
10 let cupcakes cool for 10 minutes.
11 mix lemon juice and icing sugar until a thick paste forms. glaze cooled cupcakes as you like.