Franks N Beans With Bacon And Cheddar Recipes

Steps:

• Lightly score hot dog skins from end to end on 4 sides. This helps keep them flat when they cook. Slice into 1/2-inch rounds.
• Melt butter in large pot over medium heat. Add onions, poblano pepper, celery, and cayenne pepper. Season with salt and pepper. Cook and stir until vegetables are soft and onions are translucent, 5 to 7 minutes.
• Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with the butter, about 3 minutes. Add brown sugar, ketchup, mustard, Worcestershire sauce; pour in chicken broth. Stir in beans. Raise heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 30 minutes. While beans are cooking, use a wooden spoon to crush some of them against the side of the pot to help thicken the stew. If mixture gets too thick, add more broth.
• Just before serving, stir in chopped green onions.

Steps:

• Prepare cornbread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to 2 greased 8-in. square baking dishes. Sprinkle with cheese; top with cornbread batter., Cover and freeze 1 casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. , To use frozen casserole: Remove from the freezer 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through.

Steps:

• Stir the soup, milk and half the cheese, 5 tablespoons bacon, black pepper, beans and 1 1/3 cups onions in a 3-quart baking dish.
• Bake at 350 degrees F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining cheese, onions and bacon.
• Bake for 5 minutes or until the onions are golden brown.

Steps:

• Cook and stir onions and bacon in medium saucepan on medium heat 5 min. or until bacon is browned and onions are tender.
• Stir in remaining ingredients. Bring to boil; simmer on low heat 15 min., stirring occasionally.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish.
• Bake for 40 minutes, stirring occasionally.

Steps:

• Brown ground beef half way.
• Drain.
• Cut sausage into pieces and add to ground beef.
• Reduce heat to medium and cook until both meats are completely browned.
• Add the baked beans.
• Rinse and drain the black beans and add to the skillet.
• Stir in the garlic and Worcestershire sauce.
• Bring the mixture just to a boil.
• Reduce heat and simmer a few minutes to combine flavors.

Steps:

• Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high heat. Add onion, and saute, stirring frequently, until translucent, 3 to 4 minutes. Add flour, and stir to coat onion. Reduce heat to medium. While stirring with a whisk, add the milk in a steady stream; continue whisking constantly, especially in the corners of the pan, until combined. Continue to cook, whisking constantly, until sauce begins to thicken slightly, about 2 minutes. Add the cheese 1 cup at a time, stirring to combine after each addition.
• Remove from heat, and stir in the beans and sausage. Season with salt and pepper, and transfer to an 8-inch square or 6-cup-capacity ovenproof dish.
• Sprinkle croutons over the top of the casserole, and bake until edges are bubbling, about 15 minutes. Remove from oven. Let cool slightly before serving.

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) or until carrots are tender.