Grandma Gwen's Beans

4 medium-size yellow onions, sliced
1/2 cup light brown sugar, firmly packed
1/2 cup apple cider vinegar
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon garlic powder
2 cans butter beans, drained and rinsed
1 can lima beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 28 oz. can baked beans

Preheat oven to 350°.
Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp.
Remove bacon, and drain on paper towels, reserving desired amount of drippings in skillet.
Crumble bacon.
Sauté onions in hot drippings over medium heat 8 to 10 minutes or until onions are tender.
Add brown sugar and next 4 ingredients.
Cover and cook 20 minutes.
Combine butter beans, next 3 ingredients, bacon, and onion mixture in a 13- x 9-inch baking dish.
Bake at 350° for 1 hour.

Essential Poultry Recipes

Essential Poultry Recipes

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Benihana Ginger Salad Dressing

1/4 cup chopped onion
1/4 cup vegetable oil
2 tablespoons rice wine vinegar
1 tablespoon water
1 tablespoon chopped ginger root
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon lemon juice
1/2 teaspoon salt


Combine all ingredients in a blender. Process until almost smooth.

Any unused portions may be stored in a covered container in the refrigerator.

Korean Cuisine

Gochujang Ribs



2/3 cup apple cider vinegar
1/2 cup (packed) dark brown sugar
6 Tbsp. gochujang (Korean hot pepper paste)
1/4 cup adobo (from 1 can chipotle chiles in adobo)
2 racks St. Louis–style pork spareribs (about 4 lb.)
Kosher salt, freshly ground pepper
Vegetable oil (for grill)

Place a rack in middle of oven and preheat to 350°F.
Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved.
Transfer half of sauce to a small bowl and set aside for serving.
Season ribs all over with salt and pepper.
Place each rack on a double layer of foil and wrap up.
Set on a rimmed baking sheet; bake until very tender but not falling apart, 2 1/2–3 hours.
Let cool.
Prepare a grill for medium-high heat; oil grate.
Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes.
Transfer ribs to a cutting board and cut between bones into individual ribs.
Serve with reserved sauce alongside.

Red Lobster Chesapeake Corn on the Cob

4 ears of corn
4 tablespoons butter
1 teaspoon Old Bay Seasoning

Place a large pot of water on the stove to high to boil the corn.
Shuck corn, and be sure to remove all of the silks.
Add corn to the boiling water. Cook for 5 to 7 minutes.
While the corn is cooking melt the butter.
When the corn is done remove from water, drizzle with melted butter, and sprinkle on Old Bay Seasoning.

Shrimp Cakes

1 pound medium peeled, deveined raw shrimp, cut into 1/2 inch pieces
3 tablespoons unsalted butter, melted
2 large eggs, beaten
2 minced scallionsplus more, sliced, for garnish
1/2 teaspoon lemon zest, plus 1 1/2 Tbsp. fresh juice, divided
1 1/2 cups panko breadcrumbs, divided
2 1/4 teaspoons kosher salt, divided
3/4 teaspoon smoked paprika, divided
1/2 cup mayonnaise
2 teaspoons refrigerated prepared horseradish
4 tablespoons canola oil
Lemon wedges, for serving

Combine shrimp, butter, eggs, scallions, lemon zest, 3/4 cup of the panko,
1 tablespoon of the lemon juice, 1 1/2 teaspoons of the salt,
and 1/2 teaspoon of the paprika in a bowl.
Shape into 8 (3-inch) cakes.
Sprinkle remaining 3/4 cup panko on a large plate, gently transfer cakes to plate,
pressing both sides in panko.
Place cakes on a parchment paper-lined baking sheet, cover, chill 15 minutes.
Combine mayonnaise, horseradish, 1/2 teaspoon of the salt, and remaining lemon juice and paprika and set aside.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium.
Cook 4 cakes 4 to 5 minutes per side.
Transfer to a plate lined with paper towels; sprinkle with 1/8 teaspoon of the salt.
Wipe skillet; repeat with remaining 2 tablespoons oil, 4 cakes, and 1/8 teaspoon salt.
Top with sliced scallions and sauce.
Serve with lemon wedges.

Korean Cuisine

Gochujang Ribs



2/3 cup apple cider vinegar
1/2 cup (packed) dark brown sugar
6 Tbsp. gochujang (Korean hot pepper paste)
1/4 cup adobo (from 1 can chipotle chiles in adobo)
2 racks St. Louis–style pork spareribs (about 4 lb.)
Kosher salt, freshly ground pepper
Vegetable oil

Place a rack in middle of oven and preheat to 350°F.
Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved.
Transfer half of sauce to a small bowl and set aside for serving.
Season ribs all over with salt and pepper.
Place each rack on a double layer of foil and wrap up.
Set on a rimmed baking sheet; bake until very tender but not falling apart, 2 1/2–3 hours. Let cool.
Prepare a grill for medium-high heat; oil grate.
Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes.
Transfer ribs to a cutting board and cut between bones into individual ribs.
Serve with reserved sauce alongside.