Green Bean Blanch

[print_link] The Green Bean Blanch is another modification of a recipe that I got from Ken Hom (search You Tube for more of his recipes).
Anet Raves about this one, as it is now done with blanched beans instead of deep fried beans.
So get a couple pounds of fresh blue lake green beans. trim the ends and leave them long. Blanch them in boiling water for 4 and a half minutes.
use cold water to stop the cooking process. Now the sauce – 3 cloves garlic minced – equal size pile of ginger minced 4 minced scallions, 2 Tablespoons of sherry, 2 Tablespoons of soy sauce, 2 teaspoons of sugar.
mis it up and roll the beans in it. then I like to dress in up with black sesame seeds sprinkled all over the disk. regular sesame seeds will do fine as well.
Serve and Enjoy!


Bobbi’s Award Winning Carrot Cake

Bobbi’s Award Winning Carrot cake has been victorious at our carrot cake competition now for years running. We even retired her from competition declaring her the emeritus world champion. When another up and coming baker said ‘Bring her on,’ We did and she won again! Bobbi is quite the baker and has also been the winner of our pie competitions many times as well. Here is what she sent me for her Carrot Cake Recipe, I am sure you will need to have some baking experience to make this one work. I sure would.

Bobbi’s Ingredient List:

  • 2 cups flour
  • 2 cups sugar
  • 4 eggs
  • 1 cup oil
  • 2 cups shredded carrots
  • 1 can drained, crushed pineapple
  • 1 tsp vanilla
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 tsp baking soda
  • ½ cup chopped walnuts

Combine dry ingredients and then fold in wet ingredients. Mix together well and then pour into a large casserole dish and bake at 350 for 40 minutes or until firm.
Frost when cool with butter cream frosting.

Butter cream frosting:
1 stick softened butter, 1 box powdered sugar 1 8 oz package of softened cream cheese, 2 tsp vanilla. Blend until creamy. Install thickly!

Enjoy, Anet & Charley Carlin

Charley’s Beans

The most called for recipe at our house is Charley’s Beans, the sweet and hot beans. These beans seem to always get stories about ‘the best beans I ever had’ from our dinner guests and I always get an empty crock pot (or people requesting to take the leftovers home!)

Keep it simple – watch your ratios – a little more or less of any of the beans is OK. – I use a 6 quart crock pot. Watch you crock pot, some are hotter and some are cooler. Some do a vigorous boil on low (beware), and some are real slow cookers, this will take you learning your tool!
If you are adverse to hot, start with one tablespoon of the Sriacha HOT chili Paste
Although I list Green Tabasco sauce, sometimes I use Cholula hot sauce.  Start with your crock pot on low and lets add a few things!

1 30 oz can diced tomatoes (juice and all for this item)
2 15 oz cans black beans drained and rinsed (Important Rinsed CLEAN – or you will have a crock pot of grey muck)
2 30 oz cans Bush’s Vegetarian Baked Beans – Just drain the sauce from the top (too much juice makes the beans runny)
1 30 oz can pinto beans drained and rinsed (Clean – See above)
Siracha HOT Thai Chili Paste (rooster sauce) 2 Heaping Tablespoons)
3/4 lb brown sugar (more or less I just guess)
20 – 30 shakes green Tabasco sauce
half a jar of salsa or so (about 12 oz) (green or red, hot or mild – You choose – a mild red on your first outing)
1 brown onion chopped (If you mince it it will disappear in the the beans, so half inch square chunks)
1 purple onion chopped (Same on this onion – or use two of these – or use two of those or …)
leave on low for 4 to 6 hours (Stir and taste every hour or two – and add more beans if you eat too much and the crock pot is going down –
Add Any bean to the mix – just follow rinsing and draining directions! – remember its all about ratios)
during the last two hours add 2 – 15 oz cans kidney beans drained and rinsed clean (some kidneys can get tough – others don’t – I like the red for color) Best served with the Smoked Chicken!

Charley’s Beans – Come and Get It!

Recipes and more by Charley CarlinAbout The Chef – Charley loves to cook for a group, whether the group is six or twenty. Creating new concoctions from others recipes by altering quantities, leaving out some parts and adding other parts creates his personal style.  All of his recipes are available for everyone to use.