Recipes
Butterbean or Pea Recipe
Ingredients
Fresh Shelled or Frozen Butterbeans (Call store for availability)
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste
Instructions
1. If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them. (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2. Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety). Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties.
3. Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.
4. Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.
Ingredients
Fresh Shelled or Frozen Butterbeans (Call store for availability)
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste
Instructions
1. If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them. (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2. Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety). Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties.
3. Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.
4. Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.
IngredientsFor the Mashed Sweet Potatoes:
- 4 large sweet potatoes
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- ½ cup all-purpose flour
- 1 cup chopped pecans
- ½ cup unsalted butter, melted
- Cook sweet potatoes in desired manner, until soft. See notes.
- Preheat oven to 375 degrees F. Spray a 2 qt baking dish with nonstick spray (I use coconut oil spray). Set aside.
- In a large bowl, combine cooked sweet potatoes, granulated sugar, salt, vanilla, eggs and melted butter. Beat with an electric mixer for about 4-5 minutes, until fluffy and smooth.
- Pour into prepared dish. Bake for 25 minutes.
- While baking, prepare streusel topping by combining brown sugar, flour, pecans, and melted butter in a small bowl. Mix with a fork and set aside.
- Sprinkle the baked sweet potato mixture with streusel and return to oven for about 10-15 minutes until crumble is lightly browned. Serve immediately or cover with foil and serve in 30 minutes.
IngredientsFrench Toast Casserole
Streusel Topping
Streusel Topping
If Baking Immediately
If Baking the Next Morning
- 1 15-18 oz loaf of stale white bread* such as challah, French bread, or Brioche
- 1 ½ cups milk
- 1 cup pure pumpkin not pumpkin pie filling
- 5 large eggs
- ¼ cup white sugar
- 1 tablespoon pumpkin pie spice or make your own - see recipe notes
- 2 teaspoons vanilla extract
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 2 tablespoons white sugar
- 1 teaspoon pumpkin pie spice
- ⅓ cup chopped pecans
- ⅓ cup unsalted butter melted
- Lightly grease a 9x13 inch (23 x 33 cm) glass baking pan.
- Cut the loaf of bread into small cubes or rip into pieces with your hands. Place the bread in the prepared pan.
- In a large bowl, whisk together the milk, pumpkin puree, eggs, sugar, pumpkin spice and vanilla extract.
- Pour the pumpkin mixture over the bread and gently stir (if needed) to ensure that the bread is evenly coated.
Streusel Topping
- In a medium bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice and chopped pecans.
- Stir in the melted butter.
If Baking Immediately
- Preheat the oven to 350F (180C) degrees.
- Sprinkle/crumble the streusel over the French toast casserole.
- Cover the pan with aluminum foil and bake for 40 minutes covered. Then remove the foil and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean.
If Baking the Next Morning
- Cover the pan with aluminum foil and place in the fridge overnight.
- Cover the bowl of streusel with plastic wrap and place in the fridge.
- When ready to bake, remove from the fridge and preheat the oven to 350F (180C) degrees.
- Sprinkle the streusel over the French toast casserole.
- Bake covered with aluminum foil for 40 minutes, then remove the foil and continue baking for 15-20 minutes.