Vietnamese Iced Coffee

Ingredients

• Servings: 4
• 4 cups water
• 1/2 cup dark roast ground coffee beans
• 1/2 cup sweetened condensed milk
• 16 ice cubes

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• brew coffee with water using your preferred method to make brewed coffee. spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk.
• serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.

Spicy Vietnamese Beef Noodle Soup

Ingredients

• Servings: 8
• broth:
• 1 tablespoon vegetable oil
• 2 thick slices beef shank
• 2 pounds beef oxtail, cut into pieces
• 1 (6 inch) piece fresh ginger, sliced
• 6 whole star anise
• 1 teaspoon fennel seed
• 1 teaspoon whole coriander seeds
• 2 whole cloves
• 1 cinnamon stick
• 1 cardamom pod
• 3 quarts water
• 1 onion, halved
• 6 cloves garlic
• 2 tablespoons white sugar
• 1 bay leaf
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 (16 ounce) package fresh rice noodles
• 1 cup fresh bean sprouts, or to taste
• 1 fresh jalapeno pepper, sliced into rings, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs 15 mins

Ready Time: 5 hrs 35 mins


• heat oil in a large pot over medium-high heat. cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.
• stir water, onion, garlic, white sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. remove meat and reserve. strain broth into a pot; discard strained spices and vegetables.
• chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. bring broth to a simmer and reduce heat to low to keep warm.
• place rice noodles in a large bowl and cover with hot water. set aside until noodles are softened, about 5 minutes. drain and rinse in cold water.
• place a handful of bean sprouts in the bottom of a large soup bowl. top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. ladle beef broth into bowl to cover noodles.

Amazingly Delicious Prime Rib

Ingredients

• Servings: 1
• 2 tablespoons olive oil, or as needed
• 1 (7 pound) beef prime rib roast
• 2 teaspoons dried rosemary
• 2 teaspoons coffee beans
• 2 teaspoons lemon pepper
• 2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• rub olive oil generously over all sides of prime rib roast. grind rosemary with coffee beans in a spice grinder and sprinkle the mixture over the roast. sprinkle lemon pepper and black pepper over the meat, followed by garlic powder and onion powder. place roast into a large roasting pan and cover with non-stick aluminum foil.
• roast in the preheated oven for 1 hour and 15 minutes. uncover and continue roasting until meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads at least 145 degrees f (65 degrees c), about 1 hour and 15 more minutes. let roast rest for at least 10 minutes before slicing.

mother earth's baked beans

Ingredients

• Servings: 16
• 1 pound thick-cut bacon
• 1 pound ground beef
• 1 large onion, chopped
• 1 1/3 cups brown sugar
• 1/2 cup barbeque sauce (such as sweet baby ray's® honey)
• 1/2 cup ketchup
• 2 tablespoons prepared mustard
• 1 tablespoon molasses
• 1 teaspoon liquid smoke flavoring
• 1 teaspoon ground black pepper
• 1 teaspoon chili powder
• 1 (28 ounce) can baked beans (such as bush's original®)
• 2 (16 ounce) cans kidney beans, drained and rinsed
• 2 (16 ounce) cans great northern beans, drained and rinsed
• 2 (16 ounce) cans pinto beans, drained and rinsed

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs 20 mins

Ready Time: 15 hrs 35 mins


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels; reserve about 2 tablespoons bacon drippings in the skillet. crumble bacon and transfer to a slow cooker.
• cook and stir ground beef and onion in bacon drippings in skillet over medium heat until beef is browned and crumbly, 5 to 10 minutes. transfer ground beef mixture to the slow cooker.
• mix brown sugar, barbeque sauce, ketchup, mustard, molasses, liquid smoke flavoring, black pepper, and chili powder in a bowl; pour over ground beef-bacon mixture. stir well. add baked beans, kidney beans, great northern beans, and pinto beans; mix well.
• cook on low for 6 hours; refrigerate overnight for 8 hours. reheat in slow cooker until warmed, at least 1 hour.

creamy beef mushroom barley soup in a slow cooker

Ingredients

• Servings: 14
• 1 pound ground beef
• 1 cup dried shiitake mushrooms
• 5 cups beef broth
• 16 ounces barley
• 1 sweet onion, diced
• 4 cloves garlic, chopped
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon celery seed
• 1 teaspoon dried parsley
• 1 cup heavy cream (optional)
• 1 cup frozen green beans (optional)

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 25 mins


• cook and stir ground beef in a large skillet over medium heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. drain excess grease, and transfer beef to a slow cooker.
• place shiitake mushrooms into a food processor and pulse several times to cut the mushrooms into small pieces.
• stir shiitake mushrooms, beef broth, barley, sweet onion, garlic, black pepper, salt, celery seed, and parsley with the ground beef in the slow cooker.
• cook on low for 5 hours.
• stir heavy cream and green beans into the soup and cook 1 hour more.

happy chili

Ingredients

• Servings: 8
• 2 pounds hot lamb sausage
• 3 (28 ounce) cans diced tomatoes
• 1 (28 ounce) can tomato sauce
• 1 (15 ounce) can white kidney beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 (15 ounce) can dark red kidney beans, drained and rinsed
• 1 onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon white sugar
• 1/8 teaspoon ground cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• heat a large skillet over medium-high heat. cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• combine sausage, diced tomatoes, tomato sauce, white kidney beans, red kidney beans, dark red kidney beans, onion, celery, green bell pepper, red bell pepper, yellow bell pepper, chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper in a large pot; bring to boil. reduce heat and simmer until vegetables are tender, 45 minutes to 1 hour.

Wicked Easy Chili

Ingredients

• Servings: 5
• 2 teaspoons olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 3 jalapeno pepper, seeds and membranes removed, and sliced into thin strips (or to taste)
• 1 pound extra lean ground beef
• 1 clove garlic, minced
• 2 teaspoons seasoned salt
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon red pepper flakes
• 1 teaspoon white sugar
• 1 (16 ounce) can tomato sauce
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat olive oil in a pot over medium heat. cook and stir onion, bell pepper, and jalapeno pepper in hot oil until tender, about 5 minutes. break ground beef into small pieces and add to vegetable mixture; cook and stir, continuing to break beef into smaller pieces, until beef is completely browned, 5 to 7 minutes. add garlic, seasoned salt, chili powder, oregano, cumin, red pepper flakes, and sugar to the beef mixture; cook and stir until you smell the garlic, about 1 minute more. pour tomato sauce, black beans, and diced tomatoes into the pot; stir.
• bring the mixture to a boil, reduce heat to low, place a cover on the pot, and continue cooking until the beans and tomatoes are tender and the flavors blend, 30 minutes to 2 hours.

spooky halloween chili

Ingredients

• Servings: 8
• 1/2 pound ground beef
• 2 (16 ounce) cans chili beans
• 1 (14.5 ounce) can stewed tomatoes
• 1/2 (10 ounce) package frozen corn
• 3 tablespoons apple (optional)
• 1 tablespoon chili powder

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• mix ground beef, chili beans, stewed tomatoes, corn, apple , and chili powder in a large pot over high heat; bring to a simmer, reduce heat to medium-low, and cook until the beef is cooked and tender, about 6 hours.

football chili

Ingredients

• Servings: 10
• 2 pounds lean ground beef
• 2 green bell pepper, diced
• 1 large sweet onion, diced
• 1 (46 fluid ounce) can tomato juice
• 3 (14 ounce) cans mild chili beans (such as brooks®)
• 2 (14 ounce) cans hot chili beans (such as brooks®)
• 1 (12 fluid ounce) can or bottle dark
• 6 tablespoons chili powder
• 1 tablespoon garlic salt
• 1 tablespoon white vinegar
• 1 teaspoon ground allspice
• 1 teaspoon red pepper flakes
• 3 bay leaves

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 25 mins


• heat a large stockpot over medium-high heat. cook and stir beef in the hot stockpot until browned and crumbly, 5 to 7 minutes; drain. add green bell pepper and onion to ground beef; saute until vegetables are tender, 5 to 10 minutes.
• stir tomato juice, mild chili beans, hot chili beans, , chili powder, garlic salt, vinegar, allspice, red pepper flakes, and bay leaves into ground beef mixture. cover stockpot with a lid and simmer at least 2 hours.

christina's slow cooker chili

Ingredients

• Servings: 16
• 3 pounds ground beef
• 2 (14.5 ounce) cans diced tomatoes, or more to taste
• 2 (6 ounce) cans tomato paste
• 1/4 cup chili powder
• 2 tablespoons dried oregano
• 2 tablespoons ground cumin
• 1 tablespoon chipotle pepper powder
• 1 tablespoon cayenne pepper
• 3 (14.5 ounce) cans kidney beans, rinsed and drained
• 4 cups chopped onions
• 4 cups chopped bell peppers
• 3 jalapeno peppers, chopped
• 2 cloves garlic, minced, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 5 mins

Ready Time: 6 hrs 25 mins


• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• mix diced tomatoes and tomato paste together in the slow cooker; add chili powder, oregano, cumin, chipotle pepper powder, and cayenne pepper and stir. layer ground beef, kidney beans, onions, bell peppers, jalapeno peppers, and garlic over tomato mixture.
• cook on high for 3 hours. reduce heat to low and cook until flavors have blended, at least 3 hours more. add more diced tomatoes, if desired.

jamie's minestrone

Ingredients

• Servings: 8
• 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 (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

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• 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.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red 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.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• 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.

best no-bean chili

Ingredients

• Servings: 8
• 1 cup strong brewed coffee
• 1 (14.5 ounce) can diced tomatoes
• 1 (12 fluid ounce) can or bottle -style
• 2 (6 ounce) cans tomato paste
• 1 cup beef broth
• 1/2 cup brown sugar
• 1/4 cup ketchup-style chili sauce (such as heinz®)
• 1/4 cup chopped jalapeno peppers
• 1 tablespoon ground cumin
• 1 tablespoon cocoa powder
• 2 teaspoons ground ancho chile powder
• 1 teaspoon oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 2 pounds extra lean ground beef
• 2 onions, chopped
• 3 cloves garlic, minced
• 1/2 cup cornmeal

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 25 mins


• pour coffee into a slow cooker and set slow cooker to high; add diced tomatoes, , tomato paste, beef broth, brown sugar, chili sauce, jalapeno peppers, cumin, cocoa powder, chile powder, oregano, cayenne pepper, coriander, and salt.
• heat oil in a large skillet over medium heat. cook and stir ground beef, onions, and garlic in the skillet until the beef is browned completely, 7 to 10 minutes; add to mixture in the slow cooker.
• slowly pour cornmeal into the slow cooker while stirring to assure no lumps.
• reduce heat to low and cook for 2 hours.

Spicy Southwest Squash Casserole

Ingredients

• Servings: 1
• 2 teaspoons olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1/4 cup sliced fresh mushrooms
• 1 teaspoon minced garlic
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup salsa
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 1 cup fresh spinach leaves, or to taste
• 4 yellow squash, cubed
• 1 (4 ounce) packet saltine crackers, crushed
• 1 cup shredded cheddar cheese (optional)

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat olive oil in a large skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and garlic in the hot oil until vegetables are tender, about 10 minutes.
• mix tomatoes with green chile peppers, black beans, salsa, chili powder, cumin, cayenne pepper, salt, and black pepper into onion mixture; simmer, stirring occasionally, until cooked through, about 5 minutes. add spinach; cover skillet and simmer until spinach turns bright green, 1 to 2 minutes.
• spread squash into an 8x8-inch casserole dish; top with tomato mixture. sprinkle crackers over tomato mixture.
• bake in the preheated oven until crackers are browned, 35 to 40 minutes. sprinkle casserole with cheddar cheese.

Black Bean And Quinoa Enchilada Bake

Ingredients

• Servings: 6
• 2 cups water
• 1 cup quinoa
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 jalapeno pepper, minced
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1/3 cup chopped fresh cilantro
• 1 tablespoon chili powder
• 1 teaspoon lime juice
• 1 teaspoon ground cumin
• salt and ground black pepper to taste
• 1 (10 ounce) can enchilada sauce
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring water and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• heat olive oil in a skillet over medium heat; cook and stir onion, yellow bell pepper, orange bell pepper, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes.
• mix black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and pepper together in a bowl; transfer to a casserole dish. pour enchilada sauce over quinoa mixture, spreading sauce evenly over the top. sprinkle cheddar cheese over sauce. cover dish with aluminum foil.
• bake in the preheated oven for 20 minutes. remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.

jamie's minestrone

Ingredients

• Servings: 8
• 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 (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

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• 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.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red 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.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• 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.

chef john's garlic-studded roast lamb

Ingredients

• Servings: 6
• 3 1/2 pounds bone-in lamb shoulder roast
• 6 cloves garlic, halved
• 1 tablespoon olive oil
• kosher salt and freshly ground black pepper to taste
• 1 tablespoon italian seasoning
• 1 teaspoon dried rosemary
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon olive oil
• 1/4 cup thinly sliced baby romaine lettuce
• 1/4 cup halved cherry tomatoes
• 3 tablespoons red vinegar
• 2 cups cooked white beans

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 20 mins

Ready Time: 12 hrs 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• cut about 6 holes per side into lamb roast with a sharp knife and insert garlic clove halves into the holes. rub roast with 1 tablespoon olive oil. season all sides of roast with kosher salt and a generous amount of black pepper, italian seasoning, rosemary, and cayenne pepper. place into a roasting pan.
• roast in the preheated oven for 3 hours. turn off the oven with roast inside and leave it to rest for 1 hour. refrigerate meat overnight.
• cut cold lamb into 1/2-inch-thick slices. if any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. season slices with salt.
• heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear lamb slices in the hot oil until browned and crusty, about 10 minutes per side.
• toss lettuce with tomatoes in a bowl and drizzle with red vinegar; toss again to coat.
• heat beans in a saucepan over low heat. layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of lamb shoulder and about 1/4 cup lettuce mixture.

caribbean punch

Ingredients

• Servings: 20
• 1 cup fresh lime juice
• 2 cups simple syrup
• 3 cups amber
• 4 cups orange juice
• 4 dashes bitters
• freshly grated nutmeg

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a pitcher, combine lime juice, simple syrup, and orange juice. add a few dashes of bitters and some grated nutmeg to taste. serve chilled over ice.

not-quite-persian ghormeh sabzi (green stew) for the slow cooker

Ingredients

• Servings: 6
• 2 red potatoes, diced
• 1 (15 ounce) can kidney beans, rinsed and drained
• 2 tablespoons olive oil, divided
• 1 1/2 pounds beef stew meat, cut into bite-size chunks
• 1 cup diced onion
• 1 teaspoon ground turmeric
• 1 teaspoon salt, or more to taste
• 1/2 teaspoon ground black pepper
• 2 cups chopped fresh spinach
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh chives
• 4 cups chicken broth
• 1 cup lime juice
• 2 teaspoons minced garlic

Recipe

Preparation Time: 25 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 35 mins


• mix diced potatoes and kidney beans in a slow cooker.
• heat 1 tablespoon olive oil in a large skillet over medium heat. cook beef and onion in hot oil until both are beginning to brown, about 7 minutes; season with turmeric, 1 teaspoon salt, and black pepper. transfer beef mixture to the slow cooker.
• heat remaining olive oil in the skillet over medium-high heat. saute spinach, parsley, cilantro, and chives in the skillet until slightly wilted, 5 to 6 minutes; add to the slow cooker.
• stir chicken broth, lime juice, and garlic into the mixture in the slow cooker.
• cook on high for 4 hours. adjust salt as needed.

jamie's minestrone

Ingredients

• Servings: 8
• 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 (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

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• 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.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red 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.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• 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.

sophie's shepherds pie

Ingredients

• Servings: 4
• 4 large baking potatoes, peeled and cubed
• 1 tablespoon butter
• 1/4 cup milk
• 2 pounds ground lamb
• 1 tablespoon worcestershire sauce
• 1 cube beef bouillon
• 12 button mushrooms, sliced
• 1 onion, finely chopped
• 1 (16 ounce) can baked beans
• 1 (12 ounce) can canned diced tomatoes
• 3 tablespoons brown gravy mix (optional)
• 1 (15 ounce) can carrots, drained (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat the oven to 400 degrees f (200 degrees c).
• place the potatoes into a saucepan and fill with enough water to cover. bring to a boil, then cook over medium heat until tender enough to pierce with a fork, about 10 minutes. drain and mash with butter and milk to your desired texture.
• meanwhile, crumble the ground lamb into a large skillet. cook and stir until no longer pink. season with worcestershire sauce and beef bouillon. add the mushrooms and onion; continue to cook and stir until tender. transfer the contents of the skillet to a large casserole dish.
• mix the baked beans, diced tomatoes, gravy mix and carrots in with the lamb. dollop big blobs of mashed potatoes over the top and carefully spread evenly to cover the entire top. rake over it with a fork to create a crispy texture on top when it browns.
• bake for 10 minutes in the preheated oven, until the top is browned and crisp.

taco mix with black beans

Ingredients

• Servings: 8
• 1 pound lean ground beef
• 1 (19 ounce) can black beans, rinsed and drained
• 1/2 cup salsa
• 1/4 cup water
• 2 tablespoons taco seasoning mix

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• heat a large skillet over medium heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• stir black beans with the ground beef; add salsa, water, and taco seasoning mix. cook, stirring frequently, until the mixture is heated through, 5 to 7 minutes.

prize winning chili

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 pound hot sausage
• 1 pound ground beef
• 2 (15 ounce) cans pinto beans
• 1 (28 ounce) can diced tomatoes
• 1 cup water
• 1 tablespoon chili powder
• 1 small jalapeno pepper, finely chopped (optional)
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• heat olive oil in a large stockpot over medium heat; cook and stir onion and green bell pepper in hot oil until tender, 5 to 10 minutes. add sausage and ground beef to onion mixture; cook and stir until browned and crumbly, about 10 minutes. drain excess grease.
• mix pinto beans, diced tomatoes, water, chili powder, jalapeno pepper, cayenne pepper, and salt into sausage-beef mixture; bring to a boil. reduce heat to medium-low and simmer until flavors have blended, about 1 hour.

jamie's minestrone

Ingredients

• Servings: 8
• 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 (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

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• 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.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red 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.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• 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.

slow cooker taco bean soup

Ingredients

• Servings: 10
• 1 pound ground beef
• 1 onion, chopped
• 1 (1.25 ounce) package taco seasoning mix
• 1 (15 ounce) can beans, undrained
• 1 (15 ounce) can red kidney beans, undrained
• 1 (15 ounce) can kidney beans, undrained
• 1 (15 ounce) can ranch-style beans, undrained
• 1 (15 ounce) can pinto beans, undrained
• 1 (15 ounce) can black beans, undrained
• 1 (15 ounce) can hominy, drained
• 1 (10 ounce) can diced tomatoes with green chile peppers

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 25 mins


• cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.
• stir beans, red kidney beans, kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.
• cook in the slow cooker set to low until cooked through and flavors blend, 4 to 5 hours.

jamie's minestrone

Ingredients

• Servings: 8
• 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 (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

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• 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.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red 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.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• 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.

easy taco bake

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 package taco seasoning mix
• cooking spray
• 2 (8 ounce) packages refrigerated crescent rolls
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package shredded cheddar cheese
• 1 (10 ounce) bag shredded lettuce

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. stir in taco seasoning.
• preheat oven to 350 degrees f (175 degrees c). spray an 8x10-inch baking dish with cooking spray.
• spread crescent roll dough into the bottom of the prepared baking dish; spoon refried beans dough. layer ground beef over refried beans. wrap edges of crescent roll dough over ground beef.
• bake in the preheated oven until dough is golden brown, 10 to 15 minutes. sprinkle with cheddar cheese and lettuce.

Crab Casserole

Ingredients

• Servings: 6
• 1 (14.5 ounce) can green beans
• 2 (6 ounce) cans crabmeat
• 3 teaspoons all-purpose flour, divided
• 1 (8 ounce) package cheddar cheese, shredded
• 1 (6 ounce) can french-fried onion rings
• 1 (10.25 ounce) can condensed tomato soup
• 1 (10.75 ounce) can milk
• 1 (10 ounce) can refrigerated biscuit dough

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a 2 quart casserole layer the beans, crab, 1 teaspoon flour, cheese and all but 1/3 cup onion rings.
• in a small bowl mix together the soup and milk; stir in remaining 2 teaspoons flour and pour mixture over casserole.
• bake in the preheated oven for 10 minutes or until bubbly. arrange biscuits on top of casserole and bake for another 20 minutes, adding remaining onion rings in the last 3 minutes of baking.

easy taco bake

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 package taco seasoning mix
• cooking spray
• 2 (8 ounce) packages refrigerated crescent rolls
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package shredded cheddar cheese
• 1 (10 ounce) bag shredded lettuce

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. stir in taco seasoning.
• preheat oven to 350 degrees f (175 degrees c). spray an 8x10-inch baking dish with cooking spray.
• spread crescent roll dough into the bottom of the prepared baking dish; spoon refried beans dough. layer ground beef over refried beans. wrap edges of crescent roll dough over ground beef.
• bake in the preheated oven until dough is golden brown, 10 to 15 minutes. sprinkle with cheddar cheese and lettuce.

sandy's frito pie

Ingredients

• Servings: 8-9
• 1 pound ground beef
• 1 small onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (10 ounce) container fresh restaurant-style salsa
• 1 (4 ounce) can sliced black olives
• 1 (1 ounce) package taco seasoning
• 1 (10.5 ounce) bag chili cheese flavored corn chips (such as fritos®), crushed
• 2 cups shredded mexican cheese blend

Crab Casserole

Ingredients

• Servings: 6
• 1 (14.5 ounce) can green beans
• 2 (6 ounce) cans crabmeat
• 3 teaspoons all-purpose flour, divided
• 1 (8 ounce) package cheddar cheese, shredded
• 1 (6 ounce) can french-fried onion rings
• 1 (10.25 ounce) can condensed tomato soup
• 1 (10.75 ounce) can milk
• 1 (10 ounce) can refrigerated biscuit dough

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a 2 quart casserole layer the beans, crab, 1 teaspoon flour, cheese and all but 1/3 cup onion rings.
• in a small bowl mix together the soup and milk; stir in remaining 2 teaspoons flour and pour mixture over casserole.
• bake in the preheated oven for 10 minutes or until bubbly. arrange biscuits on top of casserole and bake for another 20 minutes, adding remaining onion rings in the last 3 minutes of baking.

mexican potato stew

Ingredients

• Servings: 5
• 1 pound ground beef
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (15 ounce) can ranch-style beans
• garlic salt to taste
• 4 potatoes, sliced
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• heat a large skillet over medium-high heat and stir in the ground beef. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain. stir in the diced tomatoes, ranch-style beans, and garlic salt. bring to a boil; reduce the heat to low.
• layer the sliced potatoes evenly over the ground beef mixture; season with salt and black pepper. cover; simmer until potatoes are tender, about 30 minutes.

Easiest Ever Chili

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1 (8 ounce) bag birds eye® recipe ready chopped green peppers & onions
• 1 (15.5 ounce) can red kidney beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons chili powder
• 1/4 teaspoon salt
• 1/2 teaspoon dried oregano (optional)

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• brown ground beef with recipe ready chopped green peppers, onions in medium saucepot.
• add remaining ingredients and simmer uncovered, 20 minutes.* serve, if desired with shredded cheddar cheese and sour cream.

Vegetarian Chickpea Sandwich Filling

Ingredients

• Servings: 2
• 1 (19 ounce) can garbanzo beans, drained and rinsed
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

manda's taco casserole

Ingredients

• Servings: 8
• 2 pounds ground beef
• 1 1/3 cups water
• 2 (1 ounce) packages taco seasoning mix (such as mccormick® original)
• 1 (16 ounce) can hot chili beans, undrained
• 1 (12 ounce) bag nacho cheese-flavored corn chips (such as doritos®)
• 2 (8 ounce) packages shredded mild cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• cook and stir ground beef in a large skillet over medium heat until crumbly and browned, about 10 minutes; drain grease. mix water and taco seasoning mix into ground beef, bring to a boil, and reduce heat to low. simmer ground beef mixture, stirring often, until thickened, 3 to 4 minutes.
• heat chili beans in a saucepan over low heat until simmering.
• spread layers of tortilla chips, ground beef mixture, and chili beans, respectively into a casserole dish; repeat layers until you run out of chips, beef, and beans. top casserole with cheddar cheese.
• bake in the preheated oven until cheese is bubbling and tips of exposed tortilla chips are golden brown, about 15 minutes.

Saucy Chops I

Ingredients

• Servings: 4
• 6 lamb chops
• 3 tablespoons all-purpose flour
• 6 potatoes, peeled and sliced
• 1 (14.5 ounce) can green beans, drained
• 1 (10.75 ounce) can condensed tomato soup
• 1/2 (10.75 ounce) can water

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• coat chops with flour. in a large skillet brown chops in oil. remove from skillet.
• put sliced potatoes in bottom of skillet and add green beans. place chops on top and cover with tomato soup and water. simmer, covered on low for 35 minutes or until potatoes are tender.

Bear's Bodacious Bean Bonanza

Ingredients

• Servings: 18
• 1 (16 ounce) package dry 16 bean soup mix
• 1 (3.25 ounce) package any flavor beef jerky, diced
• 1 pound thick sliced bacon
• 1 tablespoon butter
• 2 (10 ounce) packages frozen fordhook lima beans, thawed
• 2 (15 ounce) cans garbanzo beans, drained
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 1 (15 ounce) can green beans, drained
• 1 (15 ounce) can wax beans, drained
• 1 (15 ounce) can cream-style corn
• 1 pound cubed fully cooked ham
• 1 large onion, chopped
• 1 large red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 1/2 cup honey
• 1/4 cup molasses
• 1/4 cup brown sugar

Recipe

Cook Time: 2 hrs 30 mins

Ready Time: 4 hrs 30 mins


• place the dry 16 bean mix into a large container and cover with several inches of cool water; let stand 8 hours to overnight. or, bring the beans and water to a boil in a large pot over high heat. once boiling, turn off the heat, cover, and let stand 1 hour. drain and rinse before using.
• bring the soaked beans to a boil in a large pot with enough water to cover. add the diced jerky and simmer for about 2 hours.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. drain the bacon slices on a paper towel-lined plate. chop the cooled bacon into 1/2-inch pieces.
• melt the butter in a skillet over medium heat, cook and stir the thawed lima beans in the butter until the beans are evenly browned, about 10 minutes.
• stir the bacon, lima beans, garbanzo beans, kidney beans, green beans, wax beans, cream-style corn, ham, onions, bell peppers, carrots, celery, honey, molasses, and brown sugar into the pot with the cooked beans and jerky. cook another 30 minutes or until the beans are tender.

kare kare pata (oxtail stew)

Ingredients

• Servings: 6
• 4 1/2 pounds beef oxtails
• 3 cups water
• 2 beef bouillon cubes
• 1/2 pound bok choy, chopped
• 1/2 pound long beans, cut into bite-sized pieces
• 1/2 pound eggplant, cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon achiote powder
• 3 tablespoons smooth peanut butter

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 50 mins


• combine the oxtails and water in a large pot; bring to a boil, reduce heat to medium-low, and simmer at least 2 hours.
• skim as much fat from the top of the liquid as possible. crumble the beef bouillon cubes into the liquid and allow to dissolve. remove the meat from the broth and set aside. add the bok choy, long beans, and eggplant to the broth and simmer until tender.
• while the vegetables simmer in the broth, heat the olive oil in a large pot over medium heat. cook and stir the onion and garlic in the hot oil until tender. stir the achiote powder into the mixture to add a little color. add the peanut butter and stir until it's melted into the mixture. add about half the broth to the pot; bring to a simmer for 5 minutes. add the oxtails and cook another 5 minutes before adding the remaining broth with the vegetables. serve hot.

chicken crescent braid

Ingredients

• Servings: 1
• 2 (10 ounce) cans refrigerated crescent rolls
• 4 small potatoes with skin
• 1/2 pound fresh green beans, cut into 1 inch pieces
• 3 medium carrots, peeled and chopped
• 3 tablespoons vegetable oil
• 2 skinless, boneless chicken breast halves - cut into 2 inch pieces
• 2 eggs, beaten
• 1 cup dry bread crumbs
• 1 (16 ounce) container sour cream
• 2 tablespoons country dijon-style mustard
• 1 teaspoon adobo seasoning
• 1 pinch salt and black pepper to taste

Recipe

Cook Time: 25 mins Ready Time: 1 hr 25 mins


• cook potatoes in a microwave on high heat until soft, about 15 minutes.
• place carrots and green beans into a medium saucepan of boiling water, and cook to soften, about 5 minutes.
• in a large skillet, heat oil over medium heat. dip chicken strips into beaten egg, coat in bread crumbs, and cook in hot oil until golden brown on both sides. remove to paper towels to cool. then cut chicken strips into cubes.
• cut softened potatoes into cubes. place potato cubes, carrots, green beans, and chicken cubes into a large bowl. gently stir in sour cream and mustard; season with adobo, and salt and pepper to taste.
• lightly sprinkle a baking sheet with flour. unroll crescent roll dough from one can a baking sheet; pinch the perforations together to form a single sheet of dough. repeat with the remaining roll; lay it out beside the first sheet of dough and pinch to connect the two together. the dough should now be about 12 inches long and 7 inches wide. roll out the dough until it is about 20 inches long and 12 inches wide.
• preheat oven to 350 degrees f (175 degrees c). spoon the filling directly down the center of the dough, leaving 1-inch margins at the top and bottom and 3-inch margins at the sides. with scissors, cut 1-inch strips from the margins of the two long sides (6 strips in all). at the top and bottom, fold the dough in about 1 inch. then take one strip and lay it across the filling from corner to corner. pinch to seal. lay across another strip from the opposite corners. repeat until all of the strips are braided across the dough. brush the top with egg wash.
• bake in a preheated oven until golden brown, about 20 minutes.

Amy's Asparagus Casserole

Ingredients

• Servings: 10
• 2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
• 1 pound provolone cheese, shredded
• 2 (10.75 ounce) cans condensed golden mushroom soup
• 1 (2.8 ounce) can french-fried onions

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• place asparagus in baking dish; cover with cheese. spread mushroom soup over cheese.
• bake, covered, until hot and bubbly, about 35 minutes. remove from oven; remove cover and sprinkle with onions. return to oven and bake, uncovered, until onions are lightly browned, about 10 minutes.

blame the dog bean casserole (kielbasa and bean dish)

Ingredients

• Servings: 8
• 1 pound fully cooked kielbasa or polish sausage, cut into 1/4-inch slices
• 1 pound smoked sausage, sliced
• 1 (28 ounce) can baked beans
• 1 (15.5 ounce) can kidney beans, rinsed and drained
• 1 (8 ounce) can tomato sauce
• 1/2 cup ketchup
• 1/2 cup red
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1 teaspoon minced garlic
• 1 teaspoon dry mustard powder
• 1 dash worcestershire sauce

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat an oven to 350 degrees f (175 degrees c).
• combine sausages, baked beans, kidney beans, tomato sauce, ketchup, red , onion, celery, garlic, mustard, and worcestershire sauce in a 3-quart baking dish. bake in preheated oven until hot and bubbly, about 1 hour.

Not Your Ordinary Chili

Ingredients

• Servings: 8
• 1 tablespoon chocolate syrup
• 1 (28 ounce) can crushed tomatoes
• 2 cups condensed french onion soup
• 1 (15 ounce) can kidney beans
• 2 (14 ounce) cans beef broth
• 2 teaspoons chili powder
• 2 tablespoons molasses
• 1/2 cup raisins
• 1 pound ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (5.5 ounce) can tomato-vegetable juice cocktail
• 6 fluid ounces cola-flavored carbonated beverage

Recipe

• combine chocolate syrup, tomatoes, french onion soup, kidney beans, beef broth, chili powder, molasses and raisins in a large stock pot and simmer.
• meanwhile brown the ground beef, in a medium saute pan, over medium-high heat. once browned, drain grease and add salt and pepper.
• add browned beef, tomato juice and cola flavored carbonated beverage to soup mixture and simmer for an hour.

homemade black bean veggie burgers

Ingredients

• Servings: 4
• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon thai chili sauce or hot sauce
• 1/2 cup bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• if grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. if baking, preheat oven to 375 degrees f (190 degrees c), and lightly oil a baking sheet.
• in a medium bowl, mash black beans with a fork until thick and pasty.
• in a food processor, finely chop bell pepper, onion, and garlic. then stir into mashed beans.
• in a small bowl, stir together egg, chili powder, cumin, and chili sauce.
• stir the egg mixture into the mashed beans. mix in bread crumbs until the mixture is sticky and holds together. divide mixture into four patties.
• if grilling, place patties on foil, and grill about 8 minutes on each side. if baking, place patties on baking sheet, and bake about 10 minutes on each side.

jamie's minestrone

Ingredients

• Servings: 8
• 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 (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

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• 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.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red 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.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• 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.

gingery mung bean sprouts pancake

Ingredients

• Servings: 1
• 2 tablespoons minced fresh ginger root
• 1 tablespoon tamari
• 1/4 teaspoon sea salt
• 6 tablespoons barley flour
• 1/4 cup water
• 1 cup mung bean sprouts
• 1 teaspoon vegetable oil
• 1 teaspoon sesame oil
• ground cayenne pepper to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 23 mins


• in a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. stir in mung bean sprouts, coating the sprouts with the batter. you may want to break some sprouts into smaller pieces before adding to the batter.
• heat vegetable oil and sesame oil in a large skillet over medium heat. reduce heat to low, and pour in batter to make one 6 inch pancake. cook for about 4 minutes on each side. serve hot or cool. sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!

Not Your Ordinary Chili

Ingredients

• Servings: 8
• 1 tablespoon chocolate syrup
• 1 (28 ounce) can crushed tomatoes
• 2 cups condensed french onion soup
• 1 (15 ounce) can kidney beans
• 2 (14 ounce) cans beef broth
• 2 teaspoons chili powder
• 2 tablespoons molasses
• 1/2 cup raisins
• 1 pound ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (5.5 ounce) can tomato-vegetable juice cocktail
• 6 fluid ounces cola-flavored carbonated beverage

Recipe

• combine chocolate syrup, tomatoes, french onion soup, kidney beans, beef broth, chili powder, molasses and raisins in a large stock pot and simmer.
• meanwhile brown the ground beef, in a medium saute pan, over medium-high heat. once browned, drain grease and add salt and pepper.
• add browned beef, tomato juice and cola flavored carbonated beverage to soup mixture and simmer for an hour.

blame the dog bean casserole (kielbasa and bean dish)

Ingredients

• Servings: 8
• 1 pound fully cooked kielbasa or polish sausage, cut into 1/4-inch slices
• 1 pound smoked sausage, sliced
• 1 (28 ounce) can baked beans
• 1 (15.5 ounce) can kidney beans, rinsed and drained
• 1 (8 ounce) can tomato sauce
• 1/2 cup ketchup
• 1/2 cup red
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1 teaspoon minced garlic
• 1 teaspoon dry mustard powder
• 1 dash worcestershire sauce

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat an oven to 350 degrees f (175 degrees c).
• combine sausages, baked beans, kidney beans, tomato sauce, ketchup, red , onion, celery, garlic, mustard, and worcestershire sauce in a 3-quart baking dish. bake in preheated oven until hot and bubbly, about 1 hour.

Amy's Asparagus Casserole

Ingredients

• Servings: 10
• 2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
• 1 pound provolone cheese, shredded
• 2 (10.75 ounce) cans condensed golden mushroom soup
• 1 (2.8 ounce) can french-fried onions

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• place asparagus in baking dish; cover with cheese. spread mushroom soup over cheese.
• bake, covered, until hot and bubbly, about 35 minutes. remove from oven; remove cover and sprinkle with onions. return to oven and bake, uncovered, until onions are lightly browned, about 10 minutes.

jamie's minestrone

Ingredients

• Servings: 8
• 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 (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

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• 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.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red 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.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• 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.

homemade black bean veggie burgers

Ingredients

• Servings: 4
• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon thai chili sauce or hot sauce
• 1/2 cup bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• if grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. if baking, preheat oven to 375 degrees f (190 degrees c), and lightly oil a baking sheet.
• in a medium bowl, mash black beans with a fork until thick and pasty.
• in a food processor, finely chop bell pepper, onion, and garlic. then stir into mashed beans.
• in a small bowl, stir together egg, chili powder, cumin, and chili sauce.
• stir the egg mixture into the mashed beans. mix in bread crumbs until the mixture is sticky and holds together. divide mixture into four patties.
• if grilling, place patties on foil, and grill about 8 minutes on each side. if baking, place patties on baking sheet, and bake about 10 minutes on each side.

sue's minestrone

Ingredients

• Servings: 8
• 1 pound ground beef
• 8 slices turkey bacon
• 1 (10.5 ounce) can beef broth
• 1 (11.5 ounce) can condensed bean with bacon soup
• 3 3/4 cups water
• 1 (8 ounce) can tomato sauce
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 (10 ounce) package frozen mixed vegetables
• 1 (8 ounce) package egg noodles

Recipe

Cook Time: 40 mins Ready Time: 40 mins


• in a large pot over high heat, combine the meat, bacon, consomme, soup, water, tomato sauce, basil and oregano. bring to a boil and reduce heat to low. cover and simmer for 10 minutes.
• add the vegetables and simmer for another 20 to 30 minutes. add the egg noodles and simmer uncovered for another 10 minutes.

My Mum's Spaghetti Soup

Ingredients

• Servings: 8
• 1 (1 pound) beef marrow bone
• 1 tablespoon tomato puree
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 2 quarts water
• 2 potatoes, diced
• 2 (14.5 ounce) cans diced tomatoes
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh oregano
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon worcestershire sauce
• 1 (14 ounce) can baked beans (such as heinz®)
• 1 cup uncooked spaghetti, broken into 1 inch pieces
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• place the marrow bone, tomato puree, onion, garlic, and bay leaves into a large pot. pour in the water, and bring to a boil over high heat. reduce the heat to medium, and simmer 45 minutes. after 45 minutes, stir in the potatoes, diced tomatoes, parsley, oregano, and rosemary. cook, stirring occasionally until the potatoes are just tender, 15 to 20 minutes.
• stir in the worcestershire sauce, baked beans, and spaghetti. return to a simmer, and cook until the spaghetti is tender, 15 to 20 minutes. season to taste with salt and pepper before serving.

Daddy's Stew

Ingredients

• Servings: 12
• 2 pounds ground beef
• 1 medium onions, chopped
• 2 (19 ounce) cans minestrone soup
• 1 (14.5 ounce) can pinto beans with jalapeno peppers
• 2 (10 ounce) cans diced tomatoes and green chiles
• garlic powder to taste
• seasoned salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• in a skillet over medium heat, cook the ground beef and onions until beef is evenly brown and onions are tender. drain grease.
• in a pot, mix the beef and onions, minestrone soup, pinto beans with jalapeno peppers, and diced tomatoes and green chiles. season with garlic powder, seasoned salt, and pepper. bring to a boil, reduce heat to low, and simmer 1 hour.

Not Your Ordinary Chili

Ingredients

• Servings: 8
• 1 tablespoon chocolate syrup
• 1 (28 ounce) can crushed tomatoes
• 2 cups condensed french onion soup
• 1 (15 ounce) can kidney beans
• 2 (14 ounce) cans beef broth
• 2 teaspoons chili powder
• 2 tablespoons molasses
• 1/2 cup raisins
• 1 pound ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (5.5 ounce) can tomato-vegetable juice cocktail
• 6 fluid ounces cola-flavored carbonated beverage

Recipe

• combine chocolate syrup, tomatoes, french onion soup, kidney beans, beef broth, chili powder, molasses and raisins in a large stock pot and simmer.
• meanwhile brown the ground beef, in a medium saute pan, over medium-high heat. once browned, drain grease and add salt and pepper.
• add browned beef, tomato juice and cola flavored carbonated beverage to soup mixture and simmer for an hour.

gingery mung bean sprouts pancake

Ingredients

• Servings: 1
• 2 tablespoons minced fresh ginger root
• 1 tablespoon tamari
• 1/4 teaspoon sea salt
• 6 tablespoons barley flour
• 1/4 cup water
• 1 cup mung bean sprouts
• 1 teaspoon vegetable oil
• 1 teaspoon sesame oil
• ground cayenne pepper to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 23 mins


• in a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. stir in mung bean sprouts, coating the sprouts with the batter. you may want to break some sprouts into smaller pieces before adding to the batter.
• heat vegetable oil and sesame oil in a large skillet over medium heat. reduce heat to low, and pour in batter to make one 6 inch pancake. cook for about 4 minutes on each side. serve hot or cool. sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!

sue's minestrone

Ingredients

• Servings: 8
• 1 pound ground beef
• 8 slices turkey bacon
• 1 (10.5 ounce) can beef broth
• 1 (11.5 ounce) can condensed bean with bacon soup
• 3 3/4 cups water
• 1 (8 ounce) can tomato sauce
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 (10 ounce) package frozen mixed vegetables
• 1 (8 ounce) package egg noodles

Recipe

Cook Time: 40 mins Ready Time: 40 mins


• in a large pot over high heat, combine the meat, bacon, consomme, soup, water, tomato sauce, basil and oregano. bring to a boil and reduce heat to low. cover and simmer for 10 minutes.
• add the vegetables and simmer for another 20 to 30 minutes. add the egg noodles and simmer uncovered for another 10 minutes.

Daddy's Stew

Ingredients

• Servings: 12
• 2 pounds ground beef
• 1 medium onions, chopped
• 2 (19 ounce) cans minestrone soup
• 1 (14.5 ounce) can pinto beans with jalapeno peppers
• 2 (10 ounce) cans diced tomatoes and green chiles
• garlic powder to taste
• seasoned salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• in a skillet over medium heat, cook the ground beef and onions until beef is evenly brown and onions are tender. drain grease.
• in a pot, mix the beef and onions, minestrone soup, pinto beans with jalapeno peppers, and diced tomatoes and green chiles. season with garlic powder, seasoned salt, and pepper. bring to a boil, reduce heat to low, and simmer 1 hour.

delilah's wicked twelve alarm chili

Ingredients

• Servings: 30
• 1 (20 ounce) can kidney beans, undrained
• 2 (15 ounce) cans chili beans, undrained
• 2 (14 ounce) cans black beans, undrained
• 2 (15.5 ounce) cans black-eyed peas, undrained
• 1 (28 ounce) can diced tomatoes, undrained
• 2 pounds lean ground beef
• 1 pound hot italian sausage
• 2 large green bell peppers, chopped
• 1 large red bell pepper, chopped
• 6 small yellow onions, chopped
• 1 red onion, chopped
• 6 cloves garlic, minced
• 1 (4 ounce) can sliced jalapeno peppers, finely chopped
• 1 (7 ounce) can chipotle chiles in adobo sauce, finely chopped
• 6 serrano peppers, finely chopped
• 4 orange habanero chili peppers, finely chopped
• 1 banana pepper, seeded and finely chopped
• 3 cherry peppers, finely chopped
• 1 anaheim pepper, finely chopped
• 4 red thai chili peppers, finely chopped
• 4 green thai chili peppers, finely chopped
• 2 tablespoons chili powder, or to taste
• 1 1/2 tablespoons ground cumin
• 3 tablespoons red pepper flakes
• 1/3 envelope taco seasoning mix
• cayenne pepper, or amount to taste
• salt and ground black pepper to taste

Recipe

Cook Time: 3 hrs 20 mins

Ready Time: 4 hrs 20 mins


• place the kidney beans, chili beans, black beans, and black-eyed peas in a large, heavy pot., and simmer over medium heat.
• place the ground beef and sausage in a skillet over medium-high heat. cook until crumbly and evenly browned, about 10 minutes. drain, and stir into the bean mixture.
• place the red and green bell peppers, yellow and red onions, and garlic on top of the bean and meat mixture. cover and steam for at least 10 minutes. stir in the jalapeno, chipotle, serrano, habanero, banana, cherry and anaheim peppers, red and green thai chilies, chili powder, cumin, red pepper flakes, and taco seasoning. season to taste with cayenne pepper, salt, and black pepper. cover, and simmer over medium heat, stirring occasionally, for 3 hours.

jamie's minestrone

Ingredients

• Servings: 8
• 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 (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

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• 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.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red 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.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• 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.

jamie's minestrone

Ingredients

• Servings: 8
• 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 (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

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• 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.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red 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.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• 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.

dad's chili

Ingredients

• Servings: 12
• 2 1/2 pounds ground beef
• 1 pound ground lamb
• 1/2 cup butter
• 2 cloves garlic, diced
• 1 pound green bell pepper, chopped
• 1 1/2 pounds onion, chopped
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 5 cups canned diced tomatoes with their juice
• 1/2 cup chopped fresh parsley
• 2 tablespoons chili powder, or more to taste
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons monosodium glutamate (such as ac'cent®)
• 1 tablespoon salt
• 1 1/2 teaspoons ground cumin

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 35 mins


• heat a large skillet over medium-high heat and stir in the ground beef and ground lamb. cook and stir until the meat is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. set meat aside. melt the butter in the pot over medium heat. stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the cooked meat, pinto beans, tomatoes, parsley, chili powder, pepper, monosodium glutamate, salt, and cumin. cover and bring to a boil, then reduce heat, and simmer for 1 hour.