Tag Archives: black pepper

Classic Green Bean Casserole

Serves:6

Ingredients

  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup  (Regular, 98% Fat Free or Healthy Request®)
  • 1/2 cup milk
  • 1 teaspoon soy sauce
  • Dash ground black pepper
  • 4 cups cooked cut green beans
  • 1 1/3 cups French’s® French Fried Onions

_______________________________________________________________________________

Directions

1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.

3. Bake for 5 minutes or until the onions are golden brown.

RECIPE TIPS

* Easy Substitution: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (about 16 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.

* Easy Substitution: For Broccoli Casserole, substitute 4 cups cooked broccoli florets for the green beans.

* Flavor Variation: For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.

* Flavor Variation: To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.

* Flavor Variation: To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.

* Flavor Variation: For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.

* Flavor Variation: For Golden Green Bean Casserole, substitute Campbell’s® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.


Beer-Basted Pulled Pork Sliders

by KC Masterpiece

Want to up the ante this weekend? Put your barbecue skills to the test with this recipe for Beer-Basted Pulled Pork Sliders! This delicious recipe is sure to be a fan favorite.

Makes:  12 servings

Ingredients:

  • 1          7 to 8 pound pork butt
  • 24        slider buns
  • 1          bottle KC Masterpiece® Original Barbecue Sauce

Dry rub

1          tablespoon dark brown sugar ¾         teaspoons chili powder
2          tablespoons granulated sugar ¼         teaspoon oregano
1          tablespoon paprika ¼         teaspoon cayenne pepper
4          teaspoons kosher salt ¼         teaspoon ground cumin
3½       teaspoons garlic salt ¼         teaspoon black pepper

Baste

1          bottle (12-ounce) dark beer 3          tablespoons chili powder
1¼       cup cider vinegar 2          tablespoons salt
1¼       cup distilled white vinegar 1          tablespoons sugar
1          cup (2 sticks) butter 2          teaspoons black pepper
½         cup Worcestershire 2          teaspoons dry mustard
¼         cup soy sauce 2          teaspoons paprika
1½       tablespoon fresh lemon juice 1          teaspoon ground cumin
  1. Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.
  2. In a small bowl, combine the dry rub ingredients. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.
  3. When the grill reaches 250 degrees Fahrenheit, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for four hours.
  4. While the pork is cooking, combine all of the baste ingredients in a medium saucepan and mix well. Place over medium-low heat and simmer until the butter melts. Keep baste on low heat until ready to use.
  5. Cook pork an additional three hours basting the pork every hour until the internal temperature of the pork reaches 190 degrees Fahrenheit. Continually monitor the grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250 degrees Fahrenheit.
  6. Remove the pork butt from the charcoal grill and let it rest for 15 minutes. Pull the cooked meat from the bone and serve mounded high on slider buns topped with your favorite barbecue sauce.

Basic Brown Gravy

Making your own brown gravy recipe is about the same amount of work as using a packaged gravy mix.  But, the taste of this gravy recipe is so superior to those artificially flavored packets; you’ll never want to use them again!

Makes 8 Portions of Brown Gravy


Ingredients:

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 clove garlic, minced
  • 1/4 cup ketchup
  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 quart cold beef broth (as high-quality as possible!)
  • salt and black pepper to taste

Preparation:

  1. In a saucepan, melt the butter over medium-low heat.
  2. Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and smells like cooked pie crust.
  3. Add the garlic and cook for 30 seconds.
  4. Whisk in a cup of the cold beef broth, and then add the rest of the ingredients, except the salt and pepper.
  5. Bring to a simmer, whisking, and then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
  6. Taste, and season with salt and pepper.

Lentil Soup

Ingredients

  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, chopped
  • Salt and freshly ground black pepper
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 pound lentils (approximately 1 1/4 cups)
  • 11 cups low-salt chicken broth
  • 4 to 6 fresh thyme sprigs
  • 2/3 cup dried elbow pasta
  • 1 cup shredded Parmesan

_____________________________________________________________________

Directions

  1. Heat the oil in a heavy large pot over medium heat.
  2. Add the onion, carrots, and celery.
  3. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes.
  4. Add the tomatoes with their juices.
  5. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes.
  6. Add the lentils and mix to coat.
  7. Add the broth and stir.
  8. Add the thyme sprigs.
  9. Bring to a boil over high heat.
  10. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
  11. Stir in the pasta.
  12. Simmer until the pasta is tender but still firm to the bite, about 8 minutes.
  13. Season with salt and pepper, to taste.
  14. Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

%d bloggers like this: