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Rated : Submitted By: KIKI810 Photo By: GARSKESD Prep Time: 30 Minutes Cook Time: 3 Hours Ready In: 3 Hours 30 Minutes Servings: 12
"Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. This my version"
1 pound dried pinto beans, washed 2 quarts chicken stock 1 tablespoon salt 1/2 tablespoon ground black pepper 1 (12 fluid ounce) can or bottle dark beer 2 (14.5 ounce) cans chopped stewed tomatoes 1 white onion, diced 1/4 cup pickled jalapeno peppers 6 cloves garlic, chopped 3 bay leaves 1 1/2 tablespoons dried oregano 1 1/2 cups chopped fresh cilantro
Soak beans in a large pot of water overnight. Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot. Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender. With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste
Rated : Submitted By: scoopnana Photo By: PARKER71 Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 8
"This homemade sauce makes a sweet and spicy foil for cooked linguine. The best sesame noodles I have every had!"
1 (16 ounce) package linguine pasta 6 cloves garlic, minced 6 tablespoons sugar 6 tablespoons safflower oil 6 tablespoons rice vinegar 6 tablespoons soy sauce 2 tablespoons sesame oil 2 teaspoons chili sauce 6 green onions, sliced 1 teaspoon sesame seeds, toasted
Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl. Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds
Chili Rellenos Casserole
Rated : Submitted By: CLARISSA2 Photo By: ARMYCOOKWIFE Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Servings: 6
"This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company."
2 (7 ounce) cans whole green chile peppers, drained 8 ounces Monterey Jack cheese, shredded 8 ounces Longhorn or Cheddar cheese, shredded 2 eggs, beaten 1 (5 ounce) can evaporated milk 2 tablespoons all-purpose flour 1/2 cup milk 1 (8 ounce) can tomato sauce
1. 2. 3.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve
Rempel Family Meatloaf
Rated : Submitted By: Connie Rempel Photo By: cookin'mama Prep Time: 10 Minutes Cook Time: 45 Minutes Ready In: 55 Minutes Servings: 6
"Meatloaf with cheese, onion soup mix, steak sauce and crushed buttery round crackers."
1 1/2 pounds lean ground beef 1/2 cup crushed buttery round crackers 3/4 cup shredded Cheddar cheese 1 (1 ounce) package dry onion soup mix 2 eggs, beaten 1/4 cup ketchup 2 tablespoons steak sauce
1. 2. 3.
Preheat oven to 350 degrees F (175 degrees C). Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan. Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes
Italian Sausage, Peppers, and Onions
Rated : Submitted By: GIGI9801 Photo By: AngieItaliano Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 40 Minutes Servings: 6
"My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!"
6 (4 ounce) links sweet Italian sausage 2 tablespoons butter 1 yellow onion, sliced 1/2 red onion, sliced 4 cloves garlic, minced 1 large red bell pepper, sliced 1 green bell pepper, sliced 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 cup white wine
1. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice. 2. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell
pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender. sausage is heated through.
3. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until
Prune and Olive Chicken – Chicken Maribella
Rated : Submitted By: Teresa Photo By: beanie Prep Time: 15 Minutes Cook Time: 1 Hour Ready In: 9 Hours 15 Minutes Servings: 6
"This Chicken Marbella, as this dish is commonly known, requires a lengthy marinade in prunes, green olives, garlic, oil and seasonings before baking in the same concoction. It is well worth the time, as this marvelous Mediterranean fare is a perfect party dish, and keeps and reheats well."
3 cloves garlic, minced 1/3 cup pitted prunes, halved 8 small green olives 2 tablespoons capers, with liquid 2 tablespoons olive oil 2 tablespoons red wine vinegar 2 bay leaves 1 tablespoon dried oregano salt and pepper to taste 1 (3 pound) whole chicken, skin removed and cut into pieces 1/4 cup packed brown sugar 1/4 cup dry white wine 1 tablespoon chopped fresh parsley, for garnish
1. 2. 3.
In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight. When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken. Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley
Asian Steak Marinade
• • • • • • • • • • 1 2 to 21/2 pound Steak (Flank, round, etc) 1/2 cup soy sauce (reduced salt works great) 1/4 cup lemon juice 1/4 cup finely diced onions 1/4 cup packed brown sugar 2 Tablespoons sesame oil 1 Tablespoon grated ginger or 1 tsp ginger 1 Tablespoon minced garlic 1 tsp dried red pepper (optional)
2. 3. 4. 5. 6. 7. 8. 9. Place steak in redealable bag. Add soy sauce, lemon juice, onion, brown sugar, sesame oil, garlic ginger and if you want red pepper. Turn bag over to coat the steak Refrigerate for 1-24 hours or freeze. If you freeze, thaw before cooking. Preheat grill to medium/high heat Grill for about 5-8 minutes per side Let stand about 5 minutes. Slice across the grain into thin slices
Southwest-Style Egg Rolls
Submitted By: MASTR9BALL Photo By: inounvme Prep Time: 15 Minutes Cook Time: 5 Minutes Ready In: 20 Minutes Servings: 8
"Corn, black beans, cumin, and Monterey Jack cheese lend Southwestern flavor to these fried egg rolls. They're perfect for parties. Serve with salsa or ranch dressing."
1/4 cup olive oil 1/4 cup chopped green onion 8 cups fresh baby spinach 1 cup frozen corn 1 (15 ounce) can black beans, drained 1 tablespoon fresh lime juice 1/2 teaspoon salt 1 teaspoon ground cumin 6 ounces Monterey Jack cheese, shredded 1 (14 ounce) package egg roll wrappers vegetable oil for frying
1. Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black
beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese. edges with a small amount of water to seal.
2. Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the 3. In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in
batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels
8 medium potatoes, cut into chunks 8 medium carrots, cut into small chunks 1 lb. ground turkey or ground beef 1 medium onion, chopped 3 garlic cloves, minced 20 oz can tomato sauce, diced or stewed tomatoes 2 1/2 tsp. sweet basil leaves 1-2 Tbsp natural sweetener (honey, rapadura or sucanat) 1 tsp. salt 1 tsp paprika 1/2 tsp ground mustard 1 tsp garlic powder or more fresh garlic 1 bay leaf or 1 tsp chopped bay leaf 1 cup fresh mushrooms, sliced (optional) 3-4 cups total veggies – mushrooms, green beans, peas & corn, fresh or frozen milk, butter & salt to season mashed potatoes, as desired (a good combination: 1/4 cup butter, 1/2 tsp salt, 2 Tbsp mayonnaise, and 1 garlic clove) 1/2 – 1 1/2 cups grated cheddar cheese Boil and cook potatoes and carrots. Carrots take longer then potatoes, so starting with carrots and then adding potatoes after 10 minutes or so. While cooking, brown ground turkey/beef in a skillet adding onion and garlic when about half browned. Add remaining ingredients, except vegetables. Season as desired. Allow to simmer for 20-25 minutes. Add mushrooms, green beans, peas and corn, as desired in the last 5-10 minutes. Mash the potatoes and carrots once they are soft with a mixer and add milk, salt and butter to flavor. Layer the meat mixture in a 9×13 pan (or two 8×8 pans), followed by the mashed potatoes. Top with cheese and a dash of paprika (if desired). Bake for 30 minutes at 350 degrees. For the Freezer: Combine and assemble all the cooked ingredients as instructed but refrain from baking. Cover and freeze as desired. When ready to serve, thaw and bake at 350 for 30 minutes
8oz Penne (or whatever pasta you have on hand. Bowties are nice, too.) 8oz lean Ground Beef (venison or shredded beef work well, too.) ½ tsp. Ground Cumin 1 tsp. Chili Powder 1 15.5oz can Pinto Beans 1 15.5oz can Whole Kernel Corn 1 15.5 oz can Diced Tomatoes 1 small Diced Green Bell Pepper (optional) ½ Cup Shredded Cheddar Cheese ½ Cup Sliced Green Onions (optional) 1 Cup Sour Cream (low fat works great) ½ Cup Salsa ½ Cup Broken Tortilla Chips (optional) Prepare pasta according to package directions. If you will be freezing this meal, cook pasta only ½ done. In a large skillet, brown ground beef and drain. Add beans, cumin and chili powder; heat through. In a large bowl, combine pasta, meat mixture, tomatoes and corn. Pour into a gallon sized zip-lock freezer bag. Measure and package in individual, snack-sized zip-locks, the green pepper, cheese, onions and salsa. Place these inside the gallon-sized bag with your meal; press the filled, gallon-sized bag flat, squeezing out as much air as possible. FREEZE YOUR MEAL (WITH THE EXTRAS) AT THIS POINT. You will need to provide only the chips and sour cream on serving day.
Preparing this meal from the freezer
Cooking Instructions: You will need the following on cooking day (not included): 1 Cup Sour Cream, ½ Cup Broken Tortilla Chips (Optional), ½ Cup Sliced Green Onions (Optional.) Thaw package overnight in the refrigerator. Remove Salsa and Cheese packets; rinse off and set aside. Place remaining mixture in a large skillet; heat, stirring often, until heated through. (Check pasta for doneness part way through; if needed, add a bit of water.) Remove from heat. In a small bowl, mix the sour cream, salsa and green pepper; fold into the skillet mixture. Serve topped with cheese, broken tortilla chips and green onions. I like to serve this with a side spinach salad, tossed with 1 clove pressed garlic, ½ cup rice wine vinegar and 1/4 cup olive oil.
Per serving: 353 calories, 11g fat, 17g protein, 48g carbohydrates, 7g dietary fiber, 31mg cholesterol, 503mg sodium.
6 lg. potatoes, peeled and chopped 1 lg. onion, chopped 6 tsp. chicken bouillon 1 stick margarine 1/2 lb. Velveeta cheese 16 oz carton sour cream 8 slices bacon, cooked and crumbled 1/2 c. green onions
Cover potatoes, onion and bouillon with water; cook until tender. Do not drain water. Mash potatoes; add margarine, Velveeta, sour cream and bacon. Heat until cheese melts, garnish with green onions.
Submitted By: Photo By:
Ready In: Servings:
Allrecipes Prep Time: 35 Minutes Cook Time: 50 Minutes
1 Hour 25 Minutes 8
"I created this soup after becoming tired of the excess salt and lack of veggies in canned minestrone. I recalled a great bowl of minestrone that was overflowing with rich vegetables at the 'Sheepherder's Inn' in Sacramento, California. Great with a hearty bread, romaine salad and a nice Merlot!"
3 tablespoons olive oil 3 cloves garlic, chopped 2 onions, chopped 2 cups chopped celery 5 carrots, sliced 2 cups chicken broth 2 cups water 4 cups tomato sauce 1/2 cup red wine (optional) 1 cup canned kidney beans, drained
1 (15 ounce) can green beans 2 cups baby spinach, rinsed 3 zucchinis, quartered and sliced 1 tablespoon chopped fresh oregano 2 tablespoons chopped fresh basil salt and pepper to taste 1/2 cup seashell pasta 2 tablespoons grated Parmesan cheese for topping 1 tablespoon olive oil
In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes. 2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. 3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside. 4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/26/200
Boilermaker Tailgate Chili
Rated : Submitted By: MIGHTYPURDUE22 Photo By: Sean Lemecha Prep Time: 30 Minutes Ready In: 2 Hours 30 Minutes Cook Time: 2 Hours Servings: 12 "This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy."
2 pounds ground beef chuck 1 pound bulk Italian sausage 3 (15 ounce) cans chili beans, drained 1 (15 ounce) can chili beans in spicy sauce 2 (28 ounce) cans diced tomatoes with juice 1 (6 ounce) can tomato paste 1 large yellow onion, chopped 3 stalks celery, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 green chile peppers, seeded and chopped 1 tablespoon bacon bits 4 cubes beef bouillon 1/2 cup beer 1/4 cup chili powder 1 tablespoon Worcestershire sauce 1 tablespoon minced garlic 1 tablespoon dried oregano 2 teaspoons ground cumin 2 teaspoons hot pepper sauce (e.g. Tabasco ™) 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon white sugar 1 (10.5 ounce) bag corn chips such as Fritos ® 1 (8 ounce) package shredded Cheddar cheese
1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and
cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red
bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the 4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese
A Tasty Frittata Recipe
I love the color you get from the pink potatoes, but I recognize not everyone has access to pink-fleshed potatoes. Another way to get some pink in your frittata still using complimentary flavors is to use a few chopped red onions. Cilantro Chile Sauce 2 large cloves garlic 1/2 cup extra virgin olive oil 2 tablespoons lemon juice, freshly squeezed 1 small bunch cilantro 1 green (serrano) chile, seeds removed 2 pinches ground cumin a couple big pinches of salt Frittata 6 large organic eggs 1 tablespoon olive oil 1 small yellow onion, chopped 3 small potatoes, very very thinly sliced 1/2 cup yellow zucchini or cauliflower,1/2-inch pieces 1/4 cup goat cheese, crumbled 1/4 cup pumpkin seeds, toasted couple pinches of salt Preheat your oven to 450F degrees. Make the cilantro chile sauce by pureeing the garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until very smooth. Taste and add more salt if needed. Set aside. In a medium bowl whisk the eggs with a small pinch of salt. Set aside. In a (small) 8 1/2inch ovenproof nonstick skillet over medium-high heat add the olive oil, onion, and another pinch of salt. Saute, stirring constantly, until the onion starts to brown, 5 - 7 minutes. Add the potatoes and zucchini (or cauliflower), cover, and cook for another 3 minutes or so. Slide everything out of the skillet onto a plate and set aside. Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn't a lot of liquid running around the pan. To facilitate this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Drizzle the eggs with a few tablespoons of the cilantro chile sauce, now sprinkle the potato onion mixture over the top. Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy. Add a crumble of goat cheese and the pumpkin seeds across the top of the frittata in the final 2
minutes of baking. Remove from oven (be careful the handle is hot!), cut into wedges and serve. Serves 2 to 4
Calypso Chicken w/ Down Island Salsa
Calypso Chicken Ingredients 2.5 c. chopped onion 1/2 c. minced green bell pepper 2 Tbsp. fresh lime juice 1 tsp. minced fresh thyme 2 garlic cloves, minced 6 skinless, boneless chicken breasts 3/4 tsp. salt 1/2 tsp. pepper 2 tsp. vegetable oil Cooking spray 1 can diced tomatoes, undrained 1/2 c. water 1 serrano chile Down Island Salsa Ingredients 1/4 c. firlmy packed brown sugar 1 tsp. vanilla 2 Tbsp. fresh lime juice 1 tsp. minced, seeded serrano chile 4 c. pineapple cubes 1 c. diced, peeled ripe mango 1 c. diced starfruit (optional) Other fruit (oranges, kiwi, strawberries) Combine first 6 ingredients in a bowl, toss to coat. Cover and refrigerate 1 hour, turning occassionally. Remove chicken from marinade; sprinkle chicken with 1/2 tsp. salt and pepper. Heat oil in a large nonstick skillet coated withcooking spray over medium high heat, until hot. Add chicken; saute 1 minute per side or until browned. Add reserved marinade, remaining 1/4 tsp. salt, tomatoes, water and serrano chile. Bring to a boil. Cover, reduce heat and simmer 1 hour. Discard chile. Top each chicken with tomato mixture. Serve with long-grain rice and Down Island Salsa Down Island Salsa Combine first 3 ingredients in a large bowl, stir well. Add remaining ingredients, toss. Chill at least 3 hours.
Sour Cream Chicken Enchiladas (this dish is soooo good)
16 corn tortillas 1 lb. chicken breast (boneless, skinless) 1 c. celery, diced 1 c. onion, diced 2 garlic cloves, minced 1 c. carrots, diced 1 jalapeno, seeded and minced 1/4 c. cilantro, chopped 1 c. chicken stock 8 oz. grated mozzarella 2 c. Sour Cream Sauce 1/2 tsp. salt 1/4 tsp. pepper Sour Cream Sauce 1.5 c. chicken stock 1/2 c. fat-free sour cream 2.5 Tbsp. corn starch 1/4 tsp. salt 1/4 tsp. ground pepper Sour Cream Sauce Bring stock to boil in saucepan. Add sour cream and bring to a boil, stirring continuously. Mix corn starch with a little cold water, add to the sour cream mixture and keep stirring untl mixture thickents. Season with salt and pepper. Keep warm till needed. Enchiladas Poach chicken till slightly underdone. Julienne chicken while still hot. Saute onions and garlic until tender. Add celery and carrots, cook for 5 min. Add chicken, jalapeno and chicken stock. Cook 10 more minutes. Add salt, pepper and cilantro. Remove from heat. Heat tortillas and spoon some mixture on each tortilla, roll. Ladle sour cream sauce on top of tortillas. Sprinkle with mozzarella and heat under broiler.
Mexican mountains – on plate layer cooked brown rice, cooked pinto beans (cooked with cumin, chili powder, onions, garlic, Rotel, diced “Mexican” tomatoes), grated 2% cheese, chopped lettuce, tomatoes, avocado, onions, peppers (if desired), salsa, and nonfat sour cream (DELICIOUS – a family favorite!
Mediterranean Chop Salad
Submitted By: Campbell's Kitchen Prep Time: 25 Minutes Ready In: 25 Minutes Servings: 8
"Romaine lettuce is tossed with roasted red peppers, cucumber, celery, olives, balsamic vinaigrette and Pepperidge Farm® Croutons, then sprinkled with black pepper and shaved Parmesan cheese."
3 ribs celery, sliced 1 cup chopped roasted red or yellow pepper 1 large seedless cucumber, peeled and chopped 1/2 cup chopped pitted ripe olives 1/2 cup prepared balsamic vinaigrette salad dressing 1 (12 ounce) package hearts of romaine, rinsed and chopped 1 (6 ounce) box Pepperidge Farm® Seasoned Croutons or any variety Freshly ground black pepper Parmesan cheese shavings
1. Mix celery, peppers, cucumber, olives and dressing in large serving bowl. Cover and refrigerate until serving
2. Toss chopped lettuce, croutons and dressing mixture just before serving. Sprinkle with black pepper and
Add Feta Cheese Marinate the peppers, cheese cucumber in dressing before serving Add garbanzo beans
Grammie’s (Elinor) Corn Chowder 6 slices of bacon 1 c. chopped onion 2 can creamed corn 2 can whole corn 2 T pimento 2 T parsley 1 ½ c chopped celery 2 C. diced potatoes (I peel them) 6 T milk 4 c milk 1 ¼ tsp each : pepper, thyme
1. Cook bacon, reserve grease. Saute veggies and potatoes in bacon grease until slightly browned. Add 1 c water, cover and simmer veggies until they are cooked tender crisp.
2. Beat flour into milk. Add to veggies. Stir constantly until it starts to boil. Add corn and pimento and parsley. Serve hot with bacon on top (optional)
FIESTA BURRITOS Burritos Ingredients:
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2 teaspoons LAND O LAKES® Butter 1/3 cup chopped green bell pepper 1/4 cup sliced green onions 1 (15-ounce) can spicy chili beans, slightly mashed 4 (7 to 8-inch) jalapeño and cilantro flour tortillas* 2 ounces (1/2 cup) LAND O LAKES® Cheddar Cheese, shredded
1/3 cup thick and chunky salsa 1/3 cup sour cream Sliced green onions, if desired
Melt butter in 10-inch skillet until sizzling; add green pepper and 1/4 cup green onions. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (1 to 2 minutes). Stir in chili beans; continue cooking until heated through (3 to 4 minutes). To assemble burritos, spread 1/3 cup bean mixture to within 1 inch of edge of tortillas. Top with 2 tablespoons cheese. Fold two opposite sides of tortilla 1 inch toward center. Roll up open end of tortilla toward opposite edge. Top each serving with salsa, sour cream and additional sliced green onions, if desired. TIP: Vegetarian refried beans (also called low-fat or fat-free beans) are made without lard, the traditional ingredient in authentic refried beans. Check labels, but most brands of vegetarian refried beans contain no fat or are low fat. Because the bean mixture is compact in the can, you may want to stir them before use so they are creamier. *Substitute 4 (8-inch) plain flour tortillas.
Sausage Potato Soup
Rated : Submitted By: Bob Evans® Prep Time: 15 Minutes Cook Time: 20 Minutes Ready In: 35 Minutes Servings: 5
"This soul-warming soup is filled with Italian sausage, chicken, diced potatoes, and kale."
1 pound Bob Evans® Italian Sausage Roll 2 tablespoons olive oil 1 medium onion, chopped 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes 1 (48 ounce) can sodium-free chicken
broth 1 (6 ounce) package precooked chicken strips, cut into pieces 1 (20 ounce) package Bob Evans® Home Fries Diced Potatoes 1 tablespoon parsley, chopped 1 bunch fresh kale, washed, chopped into pieces
1. In soup pot, crumble and brown sausage with olive oil over medium heat. Add onions and saute for 3-4 minutes
longer. Add salt, peppers, broth, chicken pieces, potatoes and parsley. Bring to boil and immediately turn down to simmer. Simmer for 10 minutes add kale. Cover and simmer for an additional 10 minutes. Refrigerate leftovers
My mom made this first when I was a little girl. Our church was having a dinner for our "missions around the world" benefit. Many ladies from the congregation volunteered to make a dish from around the world for the dinner. My mom received this kusheri recipe, and she made double...one for church and one for us at home. It's been a favorite of mine ever since, and is what I usually ask to have for my birthday dinner. Mmmmm! Kusheri Lentil/rice base: 1 cup dry green lentils (picked over and rinsed) 1 cup basmati rice (brown or white works equally well) 4 cups vegetable stock 1 cup of water (if needed) Bring stock to boil. Add lentils and rice, bring to boil. Reduce heat, cover, and simmer for 30 minutes (or until lentils are tender). Check and stir occassionally, adding water if needed. Meanwhile, make the sauce: 4 cups tomato sauce 1/4 cup chopped celery leaves 1/2 teaspoon cumin 1/2 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon cayenne (optional) 1 large tomato, diced Bring above ingredients to a boil. Reduce heat, cover, and simmer about 20 minutes. Garlic onion topping: 2 tablespoons olive oil 2 large yellow onions, sliced into rings and separated 4 cloves garlic, minced Sauté the onions and garlic in oil until the onion rings are translucent. To serve kusheri family style, in a large casserole dish place the lentils and rice mixture. Top the lentils and rice with the tomato sauce. Spread the onions on top of the tomato sauce.
This chicken tortilla soup comes from a forum member. Prep Time: 10 minutes Cook Time: 1 hour, 10 minutes Ingredients: • • • • • • • • • • • • • • 1/4 bunch cilantro, well washed (leaves only) 2-3 garlic cloves 1/2 small onion, chopped 1 small can of green chilies 6 cups chicken stock/broth 1 (14.5 ounce) can tomatoes 1 tsp. ground cumin 1 tsp. salt 2 tbsp. cornstarch dissolved in a small amount of water Corn tortillas (about 10) cut into thin strips vegetable oil 1-2 cups cooked chicken (2 oz. per serving) Monterey Jack cheese (1 oz. per serving) 1-2 avocados, peeled, pitted and sliced
Preparation: Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup. Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.
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