My The Marguerie Bean Dip For Dad Food

THE BEST HOMEMADE BEAN DIP RECIPE

Steps:

• To make on the stovetop, soak the beans in cold water overnight.
• Then pour off the water and place the soaked beans in a large 6 quart sauce pot. Pour fresh water into the pot, covering the beans by 3-4 inches.
• Turn the heat to medium. Add the onion, garlic, and salt. Cover and simmer for 2-4 hours. *The older the dried beans are, the longer they will take to cook.
• You do not have to soak the beans if pressure cooking them. Place them in the Instant Pot, with the onions, garlic, salt, and 5 cups water.
• Set on Pressure Cook High for 35 minutes. Then preform a Natural Release. Once the steam button has dropped it is safe to open the lid. *If the beans are too firm, pressure cook for 5-10 more minutes, then perform a quick release.
• Once the beans are very soft, drain off the liquid and reserve for later use.
• Pour the beans into a large food processor. Add the pico de gallo and 1 cup of reserved liquid. Pulse until mostly smooth. Then add the shredded cheese and pulse a few more times to melt the cheese into the beans. If you like your bean dip to be looser, add another ¼ to ¾ cups of cooking liquid.
• Top with a fresh scoop of pico de gallo on top, and serve with tortilla chips or veggies.

BERRIES WITH MASCARPONE AND MERINGUE

Steps:

• Toss the berries, 2 tablespoons of sugar, and lemon juice in a medium bowl. Let stand until juices form, tossing occasionally, about 30 minutes.
• Meanwhile, stir the mascarpone cheese in a large bowl to loosen. Using an electric mixer, beat the cream, remaining 2 tablespoons of sugar, and pinch of cinnamon in another large bowl to soft peaks. Fold 1/4 of the cream into the mascarpone cheese to lighten. Fold in the remaining whipped cream.
• Using a slotted spoon, divide the berries among plates. Spoon the mascarpone cheese atop the berries. Sprinkle the meringue cookies over top. Drizzle the berry juices around the dessert and serve immediately.

DAD'S BEAN DIP

Steps:

• Brown ground beef and drain.
• Return ground beef to skillet.
• Add remaining ingredients and simmer for 20 minutes.

ITALIAN OR COOKED MERINGUE

Steps:

• Combine the sugar and water in saucepan and stir well. Cook over medium-high heat but do not stir. Instead swirl pan by the handle.
• Continue swirling pan and bring mixture to boil. Let it boil until the liquid becomes completely clear.
• Reduce heat; cover pan and continue to simmer while beating whites.
• Beat whites slowly until they become foamy. Then beat in cream of tartar and salt. Increase speed and beat whites until stiff peaks form.
• Uncover sugar syrup; insert candy thermometer and boil until the temperature reaches 238 degrees, the soft-ball stage.
• Remove from heat; start to beat whites at medium speed and slowly pour boiling syrup into whites, beating all the time. Continue to beat until the mixture forms stiff peaks, about 8 minutes. The meringue is the proper consistency if it does not move when a spatula is run through it.