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Monday, November 30, 2015

The Real

Ingredients

  • Servings: 1
  • 10 fresh mint leaves
  • 1/2 lime, cut into 4 wedges
  • 2 tablespoons white sugar, or to taste
  • 1 cup ice cubes
  • 1 1/2 fluid ounces white
  • 1/2 cup club soda

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • place mint leaves and 1 lime wedge into a sturdy glass. use a muddler to crush the mint and lime to release the mint oils and lime juice. add 2 more lime wedges and the sugar, and muddle again to release the lime juice. do not strain the mixture. fill the glass almost to the top with ice. pour the over the ice, and fill the glass with carbonated water. stir, taste, and add more sugar if desired. garnish with the remaining lime wedge.

Sunday, November 29, 2015

pan-seared ahi tuna with blood orange sauce

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 4 (8 ounce) ahi tuna steaks
  • 1/2 cup white
  • 1 tablespoon butter
  • 1 medium shallot, minced
  • 1 clove garlic, minced
  • 2 cups blood orange juice

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • in a skillet, heat olive oil over medium-high heat. sear tuna on one side for about five minutes. flip and sear other side for two to three minutes, or until tuna is cooked to your desired degree of doneness. remove from skillet and allow to rest.
  • return skillet to heat and add white . scrape bottom of pan with spatula to remove any bits from browning the tuna. reduce heat to medium and add shallot and garlic. cook and stir until shallot is clear, approximately 3 to 5 minutes. stir in blood orange juice. boil until the liquid has reduced to half its original volume or until it thickens. remove from heat.
  • slice the tuna across the grain. fan the slices out a place and drizzle with blood orange sauce.

wisconsin blue ribbon chili

Ingredients

  • Servings: 6
  • 1 1/2 pounds lean ground beef
  • 1 stalk celery, chopped
  • 1/2 red bell pepper, chopped
  • 1 white onion, chopped
  • 1 (28 ounce) can diced tomatoes
  • 1 1/2 cups tomato juice
  • 2 cups water
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 6 cubes beef bouillon
  • 3/4 cup uncooked elbow macaroni

Recipe

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

  • place ground beef into a large soup pot over medium heat. cook the beef until it begins to lose its pink color, about 8 minutes, breaking the meat up into crumbles as it cooks; stir in celery, red bell pepper, and onion. continue to cook until the beef is browned, about 8 more minutes. drain excess fat.
  • stir in diced tomatoes, tomato juice, water, chili powder, brown sugar, and beef bouillon cubes; cover, reduce heat, and simmer for 30 minutes. stir in the macaroni, and continue simmering until the pasta is tender, 10 to 15 more minutes.

Saturday, November 28, 2015

fry bread tacos i

Ingredients

  • Servings: 6
  • 1 pound ground beef
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 (15 ounce) can kidney beans, drained
  • 1 tablespoon shredded sharp cheddar cheese
  • 1 (12 ounce) package frozen dinner rolls, thawed
  • 3 cups vegetable oil

Recipe

    Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins

  • in a large skillet over medium-high heat, brown the ground beef. drain off the grease, and season with chili powder and garlic powder. stir in kidney beans. remove from heat, and set aside.
  • on a lightly floured surface, roll balls of dough out into circles about 6 to 8 inches across, and 1/4 inch thick. flip the dough over so it is sticky-side up, and place meat mixture over half of the circle. fold dough over, and pinch to seal. trim if necessary to make a half-moon shape. place filled tacos a lightly greased cookie sheet, and cover with a towel or greased plastic wrap.
  • heat one inch of oil in a large heavy skillet to 365 degrees f (180 degrees c). fry tacos for a few minutes on each side, or until golden. remove to paper towels to absorb grease. slit the top, and put cheese into the tacos while they are hot. feel free to add any additional taco toppings too.

Thursday, November 26, 2015

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.

Tuesday, November 24, 2015

tortas

Ingredients

  • Servings: 4
  • 4 (3 ounce) thin-cut beef round steaks
  • 4 mexican-style sandwich rolls (bolillos)
  • 1/4 cup sour cream, divided
  • 1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided
  • 2 avocados - peeled, pitted and sliced
  • 2 large tomatoes, sliced
  • 2 pickled jalapeno peppers, sliced into quarters lengthwise
  • 2 cups shredded romaine lettuce, divided
  • 1 cup chopped fresh cilantro, divided
  • 1 cup crumbled queso fresco (mexican fresh cheese), divided
  • 1 lime, quartered

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins

  • heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
  • slice the rolls lengthwise. spread about 1 tablespoon of sour cream one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. squeeze a lime wedge over each sandwich, close, and serve.

Monday, November 23, 2015

mama's chili

Ingredients

  • Servings: 8
  • 1 (28 ounce) can whole peeled tomatoes
  • 4 (15 ounce) cans pinto beans, drained and rinsed
  • 1 onion, chopped
  • 2 tablespoons banana pepper juice
  • 1/2 green bell pepper, chopped
  • 1/2 cup white sugar
  • 1 teaspoon garlic powder
  • 3 tablespoons chili powder
  • 2 pounds ground beef
  • 8 slices american cheese

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • place the tomatoes in a large pot and squash them with your hands. add the beans, onion, banana chile pepper, sugar, garlic powder and chili powder and simmer for about 20 minutes.
  • meanwhile, in a separate large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned and crumbly. drain the fat and add the beef to the simmering pot. stir in the cheese, if desired. allow to simmer for 1 more hour.

Funky Beans

Ingredients

  • Servings: 12
  • 1 pound dry pinto beans
  • 1 pound bulk lamb sausage
  • 1 pound ground beef
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained
  • 1/2 cup ketchup
  • chili powder to taste

Recipe

    Preparation Time: 25 mins Cook Time: 2 hrs 20 mins

    Ready Time: 3 hrs 45 mins

  • pick over and rinse the dried beans, and place them in a large saucepan of water with a lid. bring to a boil over high heat, cover, turn off the heat, and let the beans sit for 1 hour. drain and rinse the beans in a colander, return to the saucepan, cover with water, and simmer for 2 hours, until the beans are tender.
  • meanwhile, place the sausage, beef, onion, and green pepper in a skillet over medium heat, and cook and stir for about 10 minutes, until the3 sausage and beef are evenly brown.
  • stir the meat mixture into the beans, and mix in the tomatoes with chiles, ketchup, and chili powder. bring the mixture to a boil, reduce the heat, and simmer for about 20 minutes to thicken.

Saturday, November 21, 2015

Spicy Indian Potato Bean Soup

Ingredients

  • Servings: 4
  • 1 (4 ounce) package idahoan® roasted garlic flavored mashed potatoes, dry
  • 1 medium yellow onion, diced
  • 2 (32 fluid ounce) containers vegetable broth, divided
  • 1 cup frozen peas and carrots blend
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 2 teaspoons ground turmeric
  • 2 (15 ounce) cans diced tomatoes including juice
  • 1 (10 ounce) can tomato sauce
  • 2 (15 ounce) cans garbanzo beans, rinsed
  • 1 (8 ounce) package fresh baby spinach
  • 2 tablespoons parsley, chopped (optional)

Recipe

    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • place the diced onions and one tablespoon of the vegetable broth in a large stock pot over medium heat.
  • add the peas and carrots, cumin, coriander, garam masala, and turmeric. stir to mix in spices. heat through, about five minutes.
  • add remaining vegetable broth, diced tomatoes and juice, and tomato sauce. heat to boiling, stirring occasionally. once boiling, turn heat down to simmer.
  • add potatoes and garbanzo beans. stir until potatoes are thoroughly incorporated. simmer until heated through.
  • add baby spinach and stir until wilted.
  • serve immediately garnished with chopped parsley if desired.

autumn tomato and root vegetable soup

Ingredients

  • Servings: 6
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 leeks (white and pale green parts only), diced
  • 1 sweet potato, peeled and cut into cubes
  • 1 beet, peeled and cut into cubes
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can no-salt-added diced tomatoes
  • 2 (14.5 ounce) cans water
  • 2 cups baby spinach leaves
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained (optional)
  • salt and ground black pepper to taste

Recipe

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

  • heat olive oil in a large pot over medium heat. cook and stir yellow onion, leeks, sweet potato, beet, and garlic in hot oil until the onion is translucent, 5 to 7 minutes.
  • pour tomatoes and water into the pot; add spinach and stir. season soup with salt and pepper. reduce heat to medium-low and simmer soup until the vegetables are soft, about 35 minutes.
  • blend soup with an immersion blender until smooth. stir garbanzo beans into the soup; cook until beans are heated, about 5 minutes.

Friday, November 20, 2015

spicy chunks of stewed beef soup

Ingredients

  • Servings: 15
  • 1 cup dry mixed beans
  • 1 1/2 pounds cubed beef stew meat
  • 5 cups beef broth
  • 1 cup red
  • 1 (28 ounce) can whole peeled tomatoes
  • 4 large carrots, cut into 2 inch pieces
  • 3 stalks celery, cut into 2 inch pieces
  • 3 potatoes, peeled and cubed
  • 3 cloves garlic, minced
  • 4 green onions, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cayenne pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon ground dry mustard
  • 1 dash hot sauce

Recipe

    Preparation Time: 30 mins Cook Time: 10 hrs

    Ready Time: 12 hrs 30 mins

  • rinse and pick through beans and place in a medium saucepan with water to cover by 2 inches. bring to a boil for 10 minutes, then remove from heat, cover and let soak 2 hours. drain and rinse.
  • in a 5 quart slow cooker, combine beans, stew meat, broth, , tomatoes, carrots, celery, potatoes, garlic and onions. season with salt, pepper, cayenne, red pepper flakes, oregano, mustard and hot sauce. cover and cook on low 10 to 12 hours.

Bean Burgers

Ingredients

  • Servings: 15
  • 1 pound dried great northern beans, soaked overnight
  • 2 large onions, chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic powder
  • 1 tablespoon vegetarian worcestershire sauce
  • 1/2 teaspoon liquid smoke flavoring
  • 1/2 teaspoon pepper sauce (such as frank's red hot®)
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 (16 ounce) package herb seasoned stuffing mix
  • 6 eggs
  • 3/4 cup whole wheat flour, or as needed
  • 3/4 cup cornmeal
  • 1/2 cup vegetable oil for frying

Recipe

    Cook Time: 2 hrs

    Ready Time: 3 hrs

  • place the soaked beans in a large pot, and add enough water to cover. bring to a boil, and cook for about 1 1/2 hours, until tender. pour into a colander and let stand for a while so they drain very well.
  • heat 1 tablespoon of oil in a large skillet over medium heat. add onions, and fry until nicely browned, stirring constantly. remove from heat and set aside. meanwhile, mix together the eggs and seasoned stuffing mix, and let stand 10 minutes to soften.
  • use a food processor to puree the beans in batches, and transfer to a mixing bowl. puree the onions, and then the stuffing mixture, and stir them into the beans. season with garlic powder, worcestershire sauce, hot pepper sauce, salt and pepper. mix until well blended. stir in whole wheat flour a little at a time until the mixture is stiff enough to form patties.
  • spread the cornmeal out on a small plate. grab a handful of the bean mixture, and pack lightly into a ball. press into the cornmeal to form a pattie. gently turn the pattie over, and coat the other side. repeat with remaining bean mixture.
  • heat 1/2 cup of oil in a large heavy skillet over medium heat. fry patties until browned on both sides. remove to paper towels to drain. serve in pitas, or on hamburger buns.

Thursday, November 19, 2015

Caldo Gallego

Ingredients

  • Servings: 8
  • 2 tablespoons olive oil
  • 1 onion, minced
  • 8 cloves garlic, minced
  • 2 spanish chorizo links, sliced
  • 2 thick slices smoked ham, diced, or more to taste
  • 3 potatoes, peeled and diced
  • 2 turnips, peeled and diced
  • 8 cups chicken stock
  • 1 (15 ounce) can white cannellini beans
  • 3 cups chopped turnip greens

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat olive oil in a stockpot over medium heat. cook and stir onion in the hot oil until translucent, 5 to 10 minutes. add garlic; cook and stir until fragrant, about 2 minutes.
  • stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. mix potatoes and turnips into chorizo mixture; pour in chicken stock. bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
  • increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.

teriyaki beef & bean rice bowls from del monte®

Ingredients

  • Servings: 8
  • 2 1/2 pounds lean stew beef, cut into 1 1/2-inch cubes
  • 1 (14.5 ounce) can del monte® original recipe stewed tomatoes, not drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (1.3 ounce) package pot roast seasoning mix for slow cookers
  • 1 cup water
  • 1/2 cup reduced-sodium teriyaki sauce, or more as needed
  • 1 (14.5 ounce) can del monte® cut green beans, drained
  • 2 (8.8 ounce) packages heat-and-serve white rice
  • topping options:
  • reduced-sodium soy sauce
  • sliced green onions
  • toasted sesame seeds
  • grated orange zest

Recipe

    Cook Time: 8 hrs

    Ready Time: 8 hrs

  • stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. cover and cook 8 hours on low or 4 hours on high.
  • about 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.
  • meanwhile, prepare rice according to package directions. serve beef over rice in bowls, with toppings, as desired.

debbie's chocolate chili

Ingredients

  • Servings: 20
  • 2 (29 ounce) cans tomato sauce
  • 2 (28 ounce) cans italian-style diced tomatoes
  • 2 cups diced onion
  • 2 tablespoons ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 pound bacon, diced
  • 2 pounds bulk spicy sausage
  • 3 pounds lean ground beef
  • 1 (32 ounce) bottle hickory smoke barbeque sauce
  • 1/2 cup chili powder
  • 4 (15.25 ounce) cans kidney beans, undrained
  • 2 (1 ounce) squares unsweetened chocolate, chopped
  • 2 (12 fluid ounce) cans or bottles irish (such as guinness®)
  • 1 cup masa flour

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 40 mins

    Ready Time: 2 hrs

  • stir tomato sauce, diced tomatoes, onion, cumin, cayenne pepper, and black pepper together in a large pot over medium heat; keep at a simmer as you prepare the meats.
  • place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. keep the skillet on heat while transferring bacon to a plate lined with paper towel to drain. crumble bacon and stir into the tomato mixture.
  • cook and stir sausage in the bacon drippings until completely browned, 5 to 7 minutes; drain and discard grease. stir sausage into the tomato mixture. return skillet to medium-high heat.
  • cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. stir beef into the tomato mixture.
  • stir barbeque sauce and chili powder into the tomato mixture; adjust any seasonings to your preference. add kidney beans and chocolate to the mixture; cook and stir until the chocolate is melted, 1 to 2 minutes.
  • pour irish into the pot and stir. bring the mixture to a simmer and cook, stirring occasionally, until the flavors are well integrated with one another, about 1 hour.
  • stir masa flour into the chili until smooth. bring the chili again to a simmer; cook and stir until thickened, about 15 minutes.

Wednesday, November 18, 2015

Quick Veggie Chili

Ingredients

  • Servings: 6
  • 2 (14.5 ounce) cans red gold® diced tomatoes chili ready with onions
  • 1 (8 ounce) can red gold® tomato sauce
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) package frozen whole kernel corn
  • 2 teaspoons chili powder

Recipe

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

  • in large saucepan, combine tomatoes, tomato sauce, garbanzo beans, black beans, corn and chili powder; mix well.
  • bring to a boil over medium-high heat. reduce heat; cover and simmer about 10 minutes. ladle chili into individual soup bowls.

mean old chili

Ingredients

  • Servings: 8
  • 1/4 cup worcestershire sauce
  • 1 clove garlic, chopped
  • 2 tablespoons red pepper flakes
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder, or to taste
  • 2 1/2 pounds beef chuck roast, cubed
  • 1/2 pound fresh hot chilies, cut crosswise into thirds
  • 2 cups chopped fresh tomato
  • 1 red bell pepper, cut into 1 inch pieces
  • 1 (15.5 ounce) can pinto beans, drained
  • 1 teaspoon red pepper flakes, or to taste

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 9 hrs 15 mins

  • in a glass baking pan, stir together the worcestershire sauce, garlic, 2 tablespoons red pepper flakes, vinegar, oregano, basil, black pepper and olive oil. place the meat into the sauce; cover and marinate overnight in the refrigerator.
  • preheat an outdoor grill for medium-high heat. remove meat from the marinade, and discard marinade. thread the marinated beef, chili peppers, and red bell pepper skewers.
  • grill the skewers about 4 to 6 minutes on each side, or until the meat is of the desired doneness.
  • place a large saucepan or dutch oven over medium heat. remove meat and peppers from skewers, and place them in the pan. season with chili powder, and stir in tomatoes and pinto beans. sprinkle in the remaining red pepper flakes.

Sausage & Sweet Potato Chili

Ingredients

  • Servings: 8
  • 1 pound italian sausage
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 3 cups beef broth
  • 1 (28 ounce) can red gold® crushed tomatoes
  • 1 (14.5 ounce) can red gold® diced tomatoes
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
  • 1 cup shredded mexican blend cheese

Recipe

    Preparation Time: 15 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 15 mins

  • in a large skillet, cook sausage over medium heat for 8 to 10 minutes or until sausage is thoroughly cooked; drain off excess fat.
  • spray a 5 to 6 quart slow cooker with cooking spray. add sausage and remaining ingredients except cheese.
  • cover and cook on low for 5 to 6 hours. stir chili well before serving. top each serving with cheese.

Tuesday, November 17, 2015

holy trinity chili

Ingredients

  • Servings: 8
  • 2 pounds ground beef
  • 1 (12 ounce) package smoked sausages, cut into bite-sized pieces
  • 9 slices bacon, diced
  • 2 tablespoons minced garlic
  • 2 onions, diced
  • 1 (6 ounce) can tomato paste
  • 1 (14 ounce) can beef broth
  • 1 (28 ounce) can diced tomatoes
  • 1 (15 ounce) can mild chili beans, with sauce
  • 2 (15 ounce) cans pinto beans, drained
  • 3 anaheim (new mexico) chile peppers, seeded and minced
  • 3 jalapeno peppers, seeded and minced
  • 3 serrano peppers, seeded and minced
  • 3 tablespoons worcestershire sauce
  • 1/3 cup brown sugar
  • 2 teaspoons chipotle chile powder
  • 2 teaspoons ground cumin
  • salt and pepper to taste

Recipe

    Preparation Time: 25 mins Cook Time: 2 hrs 30 mins

    Ready Time: 2 hrs 55 mins

  • brown the ground beef in a large soup pot over medium-high heat until cooked and crumbly; drain and set aside. brown sausages, then set aside. reduce heat to medium and stir in bacon. cook until the bacon has released its fat and is beginning to turn crispy. stir in garlic and onions, and cook until the onions soften and turn translucent, about 5 minutes. stir in tomato paste to coat the onions.
  • pour in beef broth, diced tomatoes, chili beans, and pinto beans. add the anaheim peppers, jalapeno peppers, and serrano peppers. season with worcestershire, brown sugar, chipotle powder, and cumin. bring to a boil over high heat, then reduce heat to medium-low, and simmer for 2 hours, or until thickened, stirring occasionally. season to taste with salt and pepper, then simmer for 5 additional minutes before serving.

Monday, November 16, 2015

sweet turkey chili from red gold®

Ingredients

  • Servings: 8
  • 1 pound ground turkey
  • 1 (14.5 ounce) can red gold® diced tomatoes
  • 1 (46 ounce) can red gold® fresh squeezed tomato juice
  • 1 onion, chopped
  • 1 teaspoon dill weed
  • 1/2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 (15.5 ounce) can chili hot beans in chili gravy
  • 1 (15.5 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (14.5 ounce) can red beans, rinsed and drained
  • 1 (1.25 ounce) package chili seasoning mix
  • 1 tablespoon chili powder
  • 1/2 cup sugar
  • salt and black pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • brown turkey in large soup kettle, break into crumbles. add remaining ingredients and simmer for 1 hour. add water if desired for a thinner chili or add more tomato juice for a thicker consistency.
  • top with shredded cheese and serve with a red gold smile.

Hawaiian Stew

Ingredients

  • Servings: 8
  • 2 pounds ground beef
  • 2 pounds fresh green beans, cut into 1 inch pieces
  • 2 large spanish onions, sliced
  • 2 green bell peppers, chopped
  • 2 large tomatoes, sliced
  • 2 medium heads cabbage, quartered
  • soy sauce
  • 1 cup white rice

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • in a large stock pot, layer ground beef, green beans, onions, bell peppers, and tomatoes. finish with a layer of cabbage, then evenly drizzle soy sauce over top. cover and cook over medium for 1 hour, or until cabbage is tender and meat is well done. reduce heat as needed to prevent burning.
  • meanwhile, rinse rice in a fine mesh strainer under cold running water until no longer cloudy. transfer to a medium saucepan and cover with 2 cups water. bring to a boil, cover, and reduce heat to low. simmer for 15 minutes, remove from heat and let stand for 10 minutes, or until all liquid has evaporated. serve over rice.

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.

Sunday, November 15, 2015

Easy Vegetable Soup Ii

Ingredients

  • Servings: 8
  • 2 pounds cubed stew meat
  • 5 potatoes, cubed
  • 5 carrots, chopped
  • 1/2 onion, chopped
  • 1 (15.25 ounce) can whole kernel corn, with liquid
  • 1 (15 ounce) can peas
  • 1 (15 ounce) can green beans
  • 1 (15 ounce) can lima beans
  • 1 (15 ounce) can butter beans
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • salt and pepper to taste

Recipe

    Cook Time: 1 hr 30 mins

    Ready Time: 2 hrs 30 mins

  • in a large pot over high heat, boil the stew meat in enough water to cover the meat completely for 30 minutes, skimming the froth as necessary.
  • place the potatoes, carrots and onions into the pot, adding water if necessary. boil for 30 minutes
  • drain the water but leave enough to cover the meat and vegetables in the pot. then add the corn, peas, green beans, lima beans, butter beans and tomatoes. reduce heat to low and let simmer for 1 to 1 1/2 hours. season with salt and pepper to taste.

Homemade Vegetable Beef Soup

Ingredients

  • Servings: 10
  • 1 1/2 pounds beef stew meat, cut into 1/2-inch cubes
  • 2 (14 ounce) cans beef broth
  • 1 (15 ounce) can green beans, drained
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as v8®)
  • 1/4 teaspoon garlic powder, or to taste
  • 1/4 tablespoon onion powder, or to taste
  • salt and ground black pepper, to taste

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs 45 mins

    Ready Time: 5 hrs 55 mins

  • mix beef broth and beef stew meat in a large pot over medium heat. bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
  • stir corn, green beans, tomato sauce, and tomato paste with the beef. pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. bring the mixture to a boil, reduce heat to low, and cook for 5 hours.