Best Jazzed Up Beans Weiners With Fried Potatoes Recipes
WIENERS AND BEANS
This is simple and tastes great! It makes a nice accompaniment to a main dish at lunch, dinner or picnic.
Provided by Sheila
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 5
Number Of Ingredients 4
Steps:
- In a saucepan filled with water, boil the frankfurters for about 5 minutes.
- In another saucepan, combine barbeque sauce, dry mustard and baked beans. Stir and heat.
- When the frankfurters are cooked, combine them with the sauce mixture for about 10 to 15 minutes or until heated through.
Nutrition Facts : Calories 527 calories, Carbohydrate 46.3 g, Cholesterol 60.9 mg, Fat 30 g, Fiber 7.7 g, Protein 20.1 g, SaturatedFat 11.5 g, Sodium 1778.1 mg, Sugar 21.7 g
JAZZED UP BAKED BEANS
Take canned beans up a notch with this jazzed up baked beans recipe. Doctored baked beans are semi-homemade, easy, and perfect for a BBQ or potluck!
Provided by Melissa Williams | Persnickety Plates
Categories Side Dish
Time 1h45m
Number Of Ingredients 10
Steps:
- Preheat your oven to 325 degrees.
- Chop the bacon and cook until crisp in a large skillet.
- Remove bacon from the pan and drain off all grease except for about 1 tablespoon.
- Add onions and peppers to the pan with the bacon grease and cook until translucent.
- In a large bowl stir together the beans, veggies, bbq sauce, ketchup, brown sugar, mustard, pepper and worcestershire sauce.
- Pour the beans into a 9x13 baking dish.
- Top with the cooked bacon.
- Bake uncovered for 1 to 1 ½ hours, you want them to bake and thicken up nicely.
- Serve!
Nutrition Facts : ServingSize 1 g, Calories 122 kcal, Carbohydrate 12 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 295 mg, Fiber 1 g, Sugar 10 g
JAZZED UP BEANS & WEINERS WITH FRIED POTATOES
This is a simple, no fuss meal that starts with inexpensive, commonly found ingredients. This dish is popular with kids, and yet it satisfies the "meat and potatoes" man. You can also use canned sliced potatoes, which cuts down the cooking time quite considerably, but I prefer to use fresh. Make extra potatoes to heat up for breakfast with your eggs...yummy!!
Provided by Manda
Categories Potato
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In electric skillet or large frying pan, melt butter and add onions.
- Add potatoes and seasonings, and combine well.
- Cover, and cook on low heat for 3-4 hours, turning occasionally.
- In medium saucepan, combine beans, ketchup, brown sugar, mustard, onion, salt and peppper, and sliced hot dogs.
- Bring to boil, then reduce heat and simmer uncovered for 10 min.
- ,or until heated through.
Nutrition Facts : Calories 1031.9, Fat 32.5, SaturatedFat 15.5, Cholesterol 77, Sodium 2262.2, Carbohydrate 163.4, Fiber 25.6, Sugar 24, Protein 30.4
WEINERS AND POTATOES
Au Gratin packaged potatoes, weiners, cheese and veggies....very nice quick meal. This is a Betty Crocker recipe.
Provided by SooZee
Categories One Dish Meal
Time 40m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Stir potatoes,Sauce mix, hot water and milk in skillet.
- Stir in frozen peas or other canned or frozen vegetables.
- Heat to boiling, cover and simmer 15 minute.
- Stir occasionally, until potatoes are tender.
- Stir in weiners; cover and heat 5 minutes or until weiners are hot.
- Sprinkle cheese over all.
- Cover and let stand 5 minutes until cheese melts.
Nutrition Facts : Calories 342.1, Fat 22, SaturatedFat 10.1, Cholesterol 45, Sodium 1301.6, Carbohydrate 26.3, Fiber 1.7, Sugar 2.6, Protein 13.1
GARBANZO BEAN AND POTATO FRITTERS WITH RED BELL PEPPER HARISSA
Categories Potato Side Fry Hanukkah Vegetarian Chickpea Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Cook potatoes in pot of boiling salted water until tender. Drain; refrigerate until cold,about 30 minutes.
- Peel potatoes; grate coarsely into large bowl. Mix in leek and cilantro.
- Blend garbanzo beans, garlic, cumin, salt, pepper and baking powder in processor until almost smooth. Stir into potato mixture. Mix in 3 tablespoons flour. Using floured hands, shape 2 rounded tablespoons mixture into ball; flatten into 1/2-inch -thick disk, about 2 inches in diameter. Place on lightly floured baking sheet. Repeat with remaining mixture, forming about 24 fritters. (Can be made 1 day ahead. Sprinkle lightly with flour. Cover and refrigerate.)
- Pour enough oil into 2 heavy large skillets to reach depth of 1/4 inch. Heat over medium heat until sprinkle of water sizzles in oil. Coat each fritter with flour. Fry fritters until brown, about 3 minutes per side. Transfer to paper towels; drain.
- Overlap 3 fritters on each plate. Spoon Red Bell Pepper Harissa alongside.
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