Do you know how to make good ravioli, baked beans, or cinnamon rolls?

Question

Please don't just give random recipes from the internet

Answer 1

I make all but the ravioli, but too tired to get receipe out, so settle for the baked beans, okay?

Don't know what kinds you have, but I always use a couple of cans of baken beans and a can of kidney beans. drain and dump all in large pot. Now you can add about 2 tblsps of brown mustard, some onion powder or mustard seed, some worstershire sauce to taste, some hot sauce, a little capsup and some diced onion. Heat on low heat until bubbling and taste. At this point you are in controol of the final product. This is usually when I add some blackstrap molasses to give it a woodsy taste and if you like, some liquid smoke. If it isn't tangy enough, add a little bit of apple cider vinegar.

If you want to add some more stuff to make it different, a few slices of well cooked and well drained bacon is really a good addition, chunked peeled apple pieces and roast pecans are also great in this.

Answer 2

Nah, I'm not a cook.

Tell me the recipe for those cinnamon rolls once you get them though.

;-)

Answer 3

Here's a recipe for really easy cinnamon rolls.  They taste great, and don't take a lot of time.  They make enough for about 15 servings.

Ingredients:

4.5 cups Bisquick Baking Mix

1 and a third cups milk

3 tbsp butter, softened

a half cup of sugar

2 tsp cinnamon

Directions:

1) Preheat oven to 450 F.

2) Combine Bisquick and milk in a bowl.

3) Turn onto floured surface, knead.

4) Spread onto a 12 by 10 inch baking pan.

5) Spread the butter onto the dough, and then sprinkle on the cinnamon and sugar.

6) Roll it up, and pinch the ends to seal it.

7) Cut slits in the top, and place onto a greased baking sheet.

8) Bake for 10 to 12 minutes.

Answer 4

I have a very basic yeast dough that i use for everything from Pizza crust to cinnimon rolls.

1c warm water

1 packet of yeast(1 tbsp)

1 tbsp sugar

2 c all purpose flour

1 tbsp salt

dissolve yeast and sugar in water,,,,add flour and form a dough...knead quite a bit...place in oiled bowl...turn to cover and let rise for one hour...punch down and then use as you wish or freeze to use later.

Ravioli is fun to make with egg roll wrappers...and SO much easier that making your own pasta...

As for baked beans...

cover 3 cups navy beans with water and bring them t a boil for 5 mins...remove from heat .cover and let rest for 1 hour...

drain...add fresh water then drain again.add 6 cups water and let cook over a simmer for 1 hour...

when beans are tender(they should be not quite done) drain reserving the liquid.

pour half beans into a casserole dish...add 1 thinly sliced onion and 4 strips of bacon add remaining beans.

combine

1/4 cup brown sugar,3/4 cup molasses,1 tsp salt 1 tsp dry mustard,...and the reserved bean liquid...pour over beans...bake at 350 Covered for 3 hours,...stir about every hour...

when you are first making the bean ...do not boil then because they will burst...also do not over cook then.if they are well cook before going into the oven they will become mushy...

I know this is a lot of trouble for something most people eat from a can...but they are well worth the effort...I put green peppers in with the sliced onions last time i made this and they were awesome.

  

Answer 5

Below is a KILLER baked bean recipe. Even food snobs love it (and are shocked that it uses bottled barbecue sauce). After that is a really major ravioli recipe. It's a big, expensive, fattening production, but it is the best thing I've ever cooked and one of the best things I've ever eaten. Cinnamon rolls - can't help you there :-(

HOT AND SMOKY BAKED BEANS

Serve these hot or at room temperature.

Servings: Serves 8 to 10.

6 bacon slices

1 1/2 cups chopped onion

1 1/4 cups purchased barbecue sauce

3/4 cup dark beer

1/4 cup mild-flavored (light) molasses

3 tablespoons Dijon mustard

3 tablespoons (packed) dark brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

4 to 6 teaspoons minced canned chipotle chilies

6 15- to 16-ounce cans Great Northern beans, drained

Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.

______________________________________...

Lobster Ravioli with Fresh Dill Sauce

pasta dough (or 60-ish wonton skins)

1 or 2 eggs lightly beaten for egg wash

semolina

MOUSSE:

1 pound sea scallops

1 egg

1 cup very cold heavy cream

1/2 tsp cayenne pepper

1 tbsp chopped fresh dill

1 tsp salt

1 tsp white pepper

1 small lobster, cooked

SAUCE:

2 cups dry white wine

1 bunch fresh dill

2 large shallots, minced

1 cup heavy cream

1 pound unsalted butter

salt

white pepper

lemon juice

VEGETABLES:

2 tbsp unsalted butter

1 carrot in julienned strips

1 stalk celery in julienned strips

1 leek, white only, in julienned strips

salt

white pepper

reserved lobster pieces

1. Prepare the mouse: in a food processor puree the scallops with the egg. With the motor running, slowly pour in the cream, then add the cayenne, dill, salt and pepper. Transfer the mousse to a bowl and chill, covered.

2. Remove the meat from the lobster tail and claws and dice it fine. Fold 1/4 of the meat into the mouse. Reserve the remaining meat for the sauce.

3. On a floured surface, roll the pasta as thin as possible. Brush half of the dough with the egg wash. On it place 30 mounds of the mousse, 3 inches apart. Cover the mounds with the unegged-washed pasta sheet and press the dough together around each ravioli. With a ravioli cutter or a large, sharp knife, cut the ravioli apart. Dust a tray with semolina and place the ravioli on the tray. Refrigerate. (Or use the wonton skins)

4. (while making sauce, bring a large pot of water to a boil with a little oil) Prepare the sauce: in a saucepan, reduce the wine with 1 sprig of dill and the minced shallot until 1/4 cup liquid remains. Add the cream and reduce it by half. Slowly whisk in the butter, a little at a time, until allof it is incorporated. Season to taste with salt, pepper and lemon juice. Set aside to keep warm.

5. Chop the remaining dill sprigs in t 1/4 inch pieces, reserving 6 small sprigs for garnish.

6. Prep the vegetables: Heat a saute pan over medium heat and add the butter. When it foams, add the julienne strips of vegetables and saute them until al dente. Season to taste with salt and pepper and reserve.

7. Add a little salt to the water, then the ravioli and cook for 5 to 6 minutes. Cut one ravioli open to see if the mousse is done. It should be barely cooked through as it will continue to in the sauce. Darin the ravioli.

8. Add the ravioli to the sauce with the vegetables ant the reserved lobster meat and the copped dill and heat just to the boiling point.

Serve immediately garnished with the dill sprigs.