Top Secret Recipes version of KFC BBQ Baked Beans
#85334 - 07/01/04 11:40 AM
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Shell Marr
Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
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Top Secret Recipes version of
KFC BBQ Baked Beans
by Todd Wilbur
Here's a clone recipe to add to the table for your July 4th celebration. Just find yourself a couple cans of the small white beans (not pinto beans or great northern beans), and the rest is easy. Throw all of the ingredients into a casserole dish and let the sucker bake, while you get on with the festivities.
2 15-ounce cans small white beans (with liquid)
2 tablespoons water
1 tablespoon cornstarch
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons minced fresh onion
2 pieces cooked turkey bacon, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder
1. Preheat oven to 350 degrees.
2. Pour entire contents of two 15-ounce cans of beans into a covered casserole dish.
3. Combine the water with the cornstarch in a small bowl until cornstarch dissolves. Stir mixture into the beans.
4. Stir the remaining ingredients into the beans and cover the dish.
5. Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for 5 to 10 minutes after removing them from the oven before serving.
From: http://www.topsecretrecipes.com
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Wow, Shell, what a FABULOUS website! I don't care for baked beans, but look what else I found! The Soup Nazi's Mexican Chicken Chili! OMG! Check it out:
web page
Looks totally IBS-safe (except, of course, to substitute soy sour cream for that nasty version). I am SOOOO gonna make this, oh yeah! (I LOVED the Soup Nazi!  )
Thanks!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Quote:
Wow, Shell, what a FABULOUS website! I don't care for baked beans, but look what else I found! The Soup Nazi's Mexican Chicken Chili! OMG! Check it out:
web page
Looks totally IBS-safe (except, of course, to substitute soy sour cream for that nasty version). I am SOOOO gonna make this, oh yeah! (I LOVED the Soup Nazi! )
Thanks!
I've never hear of it before.... it sure looks yummy!! Let us know how it turns out!! 
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Quote:
Quote:
Wow, Shell, what a FABULOUS website! I don't care for baked beans, but look what else I found! The Soup Nazi's Mexican Chicken Chili! OMG! Check it out:
web page
Looks totally IBS-safe (except, of course, to substitute soy sour cream for that nasty version). I am SOOOO gonna make this, oh yeah! (I LOVED the Soup Nazi! )
Thanks!
I've never hear of it before.... it sure looks yummy!! Let us know how it turns out!!
Oh wait....that is the Seinfeld guy!! LOL
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Quote:
Quote:
Quote:
Wow, Shell, what a FABULOUS website! I don't care for baked beans, but look what else I found! The Soup Nazi's Mexican Chicken Chili! OMG! Check it out:
web page
Looks totally IBS-safe (except, of course, to substitute soy sour cream for that nasty version). I am SOOOO gonna make this, oh yeah! (I LOVED the Soup Nazi! )
Thanks!
I've never hear of it before.... it sure looks yummy!! Let us know how it turns out!!
Oh wait....that is the Seinfeld guy!! LOL
Oh, bummer.... should have copied the recipe to the boards instead of just the link...cuz now if you want it... you have to PAY for it.... 
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bumping for 4th of July...picnics, bbq's, etc etc....
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http://www.recipezaar.com/71194
Soup Nazi's Mexican Chicken Chili Recipe #71194
This isn't soup but its a copycat of something served at the famous Soup Nazi's Restaurant in New York City. People line up just to eat there!!
1 lb chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen corn
1/2 cup carrots, sliced
1 stalk celery, diced
1 cup canned diced tomatoes
1 (15 ounce) can red kidney beans, plus liquid
1/4 cup diced pimento pepper
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
1 dash cayenne pepper
1 dash basil
1 dash oregano
ON THE SIDE
sour cream
1 pinch chopped Italian parsley
4-6 servings Change size or US/metric
5 hours 10 minutes 10 mins prep
Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
Cook the chicken on both side until done-- about 7-10 minutes per side.
Cool the chicken until it can be handled.
Do not rinse the pot.
Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
Add the remaining ingredients to the pot and turn heat to high.
Bring mixture to a boil, then reduce heat and simmer, uncovered, for 4-5 hours.
Stir mixture often so that many of the chicken pieces shred into much smaller bits.
Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
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