Dinosaur Bbq Baked Beans Food

DINOSAUR BBQ STYLE BAKED BEANS

Steps:

• Heat olive oil to medium-high in a large saucepan, and cook onion and pepper until soft, adding salt and pepper.
• When softened, add garlic and cook another minute.
• Add sausage, crumbling it into small pieces while it cooks.
• Drain some of the liquid from the beans- make it about the same level in the can as the beans themselves. Mix into the sausage/veggies.
• Turn the heat down to medium-low and add remaining ingredients. Cook for 5-7 minutes.
• Serve immediately, or let cool and reheat. We loved this the next day, as the flavors had a chance to really mix.

DINOSAUR BAR-B-QUE BBQ BEANS RECIPE

Steps:

• Pour olive oil into a large saucepan. Place over medium-high heat and heat until hot and shimmering.
• Add onions, peppers, salt and pepper. Cook until onions are soft and translucent.
• Add garlic. Cook for 1 more minute.
• Crumble sausage into the pan. Cook, chopping to break the meat into small pieces with a wooden spoon, until sausage is browned and all pink has disappeared.
• While sausage is cooking, drain off some of the bean liquid in each can so that it's at the same height as the beans.
• Add both cans of beans to cooked veggies and sausage. Stir to combine.
• Turn heat down to medium-low.
• Add remaining ingredients. Simmer, stirring occasionally, for 5 minutes.
• Serve immediately. Or store, covered, in the refrigerator, until ready to serve. Reheat before serving.

MACARONI AND CHEESE (DINOSAUR BBQ)

Steps:

• Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and half-and-half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
• Using an immersion blender, puree this mixture until it is smooth (*if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.
• Cook 1 1/2 pounds of dried elbow macaroni in boiling water, according to manufacturer's instructions. Cook until al dente, not completely soft.
• Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased 10-inch-by-12-inch pan (or a 9-inch-by-13-inch one). Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese.
• Place under broiler until top is golden brown and bubbling. Serve immediately.