May 16, 2005 I'm choosing not to post stars as to throw off the rating, but frankly, I was disappointed. Not in the sauce, which tasted wonderful, but in the fact the beans never finished cooking! I think the bottom line is to follow the advice of a previous reviewer & soak + boil before slow cooking. The allrecipes site has an advice section, which addresses the issue, I've pasted it below. Time your Seasoning For the most part, you can go ahead and add spices, seasonings and aromatics to your pot o' beans when you start cooking them, but there are a few things that you should never add until the end: salt, and anything acidic, like tomato products, lemon juice, wine and vinegar. Salt will toughen the skins of the beans, and acids can keep beans from ever getting soft. Once your beans are tender, you may add these ingredients to your heart's content. I'm coming back to let you know I've tried this recipe again, but soaked the dry beans overnight, simmering in the morning till soft. Worked beautifully! I will use this recipe's ratios in the future, but those beans are being cooked first!—Joyful Heart
Thursday, February 28, 2013
Healthy Salad Recipes: Macaroni Salad for a Crowd
Oct 01, 2007 I am the poster of this recipe, and I just made this yesterday and tried to pay more attention to the measurements. I would say I used about one cup of mayonnaise, not the 1/2 called for in the recipe. I also did not drain any of the juice from the relish, just added the whole jar in. And I only used 10 eggs (8 in the salad and 2 on top) and 1/2 of a medium purple onion. If you use a food processor on the onion and olives it really saves a lot of time, and also helps cut down on the harshness of raw onion. I also use the big holes on a cheese grater on the boiled eggs. I really have never measured the stuff that goes into this before, so please feel free to eyeball it and adjust it to your own tastes!—CRISSY MARAS
Low-Calorie Recipes: Sweet Vidalia Onion Relish
May 11, 2010 When you live in Vidalia , Ga. you MUST attend the annual Onion Fest , held the last weekend of April . Needless to say my out of town relatives swarm my home yearly for this event . Sad to say it was a rainy weekend this year ( 2010 ), but being true lovers of this yearly even we went . Natually we HAD to buy our fair share of these fantastic onions ( 50 pounds each - lol ) So can you imagine my concern as what to do with these lovely pearls once company departed ??? This , being my favorite recipe site , I gave a lot of thought to each recipe I examined and THIS WAS THE ONE !!! THANK YOU FOR SHARING THIS RELISH RECIPE !! It is heavenly !!!! Actually it took me back to my Grandma's kitchen , in all aspects , but mainly the relish it's self . If you are truely looking for a fantastic onion relish recipe of days gone by ..STOP LOOKING ...THIS IS IT . I would give it a 10 star if it were available ... I ended up with 22 pints of the worlds BEST RELISH ....I followed the recipe to the T...Again , thank you so much for sharing this with me and all those who may be looking for a fantastic recipe . It's fantastic on everything ..think hot dog !! It can't be beat along side a bowl of beans and rice with a chunk of hot corn bread slattered in butter...You go girl !!!!! Mary in Vidalia ..—Mary Ann
Super Foods: Italian Panzanella Bread Salad
Jun 08, 2010 This was excellent! I used Parmesan Herb Bread from this site, regular red tomatoes and omitted the pine nuts and rosemary (had none). I liked the idea of using pesto and balsamic vinegar as the dressing,but I had none prepared so I basically just made a vinaigrette with the same ingredients (basil, garlic, oil, etc - no pine nuts, though). I mixed the vegetable ingredients, then rubbed the toasted bread with garlic before chopping and adding to the salad just before serving, as I like it slightly warm but not hard like croutons. The goat cheese was and excellent addition, and the chickpeas made this a very satisfying salad.—Christine M
Special Diets: Corn, Sweet Onion, and Tomato Salad
May 10, 2008 Yes, rating my own recipe, but mostly to let people know they need to drain the canned corn well and squeeze the liquid from the tomatoes before they chop them. Otherwise, the mixture gets a little soupy as it sits. Also, use the plain, unsweetened and unflavored rice vinegar. The combination of the rice vinegar with the lime juice creates a cleaner, crisper taste. And for fun, taste and to make it even prettier, don't be afraid to add a little of the lime zest. I also have found that the "Niblets" type of canned corn seems to work best in this recipe. Either that or very lightly blanched fresh corn.—Twila Davis Reed
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