mexican pinto beans

Ingredients

• Servings: 12
• 1 pound dry pinto beans
• 1/2 pound bacon
• 4 serrano peppers

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 45 mins

Ready Time: 4 hrs


• place the beans in a large pot with enough water to cover by 3 to 4 inches, and bring to a boil. remove from heat, and let sit 1 hour. drain water. pour in enough fresh water to cover beans by 3 to 4 inches, and bring to a boil. reduce heat, cover, and simmer 1 hour.
• place bacon in a skillet, and cook over medium high heat until evenly brown. crumble bacon, and transfer, along with grease, to the pot with the beans. continue to cook beans on low heat for 30 minutes.
• place the whole chile peppers into the pot, and continue cooking beans 1 hour, or until tender.

Slow Cooker White Chili With Chicken

Ingredients

• Servings: 4
• 1/2 pound dried great northern beans
• 1 pound skinless, boneless chicken breast halves
• 1 small onion, chopped
• 3 cups chicken broth
• 1 tablespoon chopped jalapeno pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1/2 teaspoon garlic powder
• 1 tomato, chopped (optional)
• 4 ounces shredded mexican cheese blend (optional)
• 1/4 cup chopped fresh cilantro, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 12 hrs 15 mins


• place great northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. drain and rinse beans.
• place beans, chicken, onion, chicken broth, jalapeno pepper, cumin, oregano, and garlic powder in a slow cooker.
• cook on high for 4 hours or on low for 8 hours. remove chicken breasts from the chili and place on a work surface; shred chicken breasts with a fork and mix back into chili.
• spoon chili into 4 bowls; top each serving with 1/4 of the chopped tomato, 1 ounce mexican cheese blend, and 1 tablespoon chopped cilantro.

Another Lamb Chop Casserole

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 6 boneless lamb chops
• 1 (16 ounce) package tater tots
• 1 (15.5 ounce) can french-style green beans, drained
• 1 (10.75 ounce) can condensed cream of celery soup
• 3/4 cup sour cream
• salt and pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• heat the oil in a skillet over medium heat, and brown lamb chops on both sides. remove chops, reserving pan dripping.
• arrange tater tots in a single layer in the prepared baking dish. layer green beans over the tater tots. place browned chops over the beans. in a bowl, mix reserved pan drippings, cream of celery soup, sour cream, salt, and pepper. pour evenly over chops.
• cover dish with foil, and bake casserole 30 minutes in the preheated oven, or until lamb chops are done.

Spicy Asian Medley

Ingredients

• Servings: 6
• 2 cups brown rice
• 1 quart water
• 2 tablespoons canola oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 (16 ounce) package extra firm tofu
• 3 tablespoons hoisin sauce
• 1 teaspoon thai chili paste
• 1 teaspoon hot sauce
• 2 tablespoons light soy sauce
• 1/2 (16 ounce) package frozen mixed peas and carrots
• 1 (16 ounce) can black beans, rinsed and drained

Recipe

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


• bring rice and water to a boil in a pot. reduce heat to low, cover, and simmer 45 minutes.
• heat the oil in a skillet over medium heat. stir in the onion and garlic, and cook 2 minutes. mix in tofu, hoisin sauce, chili paste, hot sauce, and soy sauce. continue to cook and stir until tofu is heated through and coated with the sauces.
• mix peas and carrots into the skillet, and cook 2 minutes. stir in the black beans, and continue cooking until heated through. serve over the cooked 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.

louisiana crawfish boil

Ingredients

• Servings: 10
• 2 heads garlic, unpeeled
• 5 bay leaves
• 2 (3 ounce) packages dry crab boil
• 1 tablespoon liquid shrimp and crab boil seasoning
• salt and pepper to taste
• 3 large oranges, halved
• 3 large lemons, halved
• 2 large whole artichokes
• 15 red potatoes, washed
• 30 pieces baby corn
• 2 large onions, sliced
• 2 (16 ounce) packages mushrooms, cleaned
• 1/2 pound fresh green beans, trimmed
• 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
• 50 live crawfish, rinsed

Recipe

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

Ready Time: 1 hr 45 mins


• fill a very large pot about 1/3 full with water. add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
• stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. stir in the sausage; cook 5 minutes more. add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. test for doneness by peeling a crawfish. be sure not to overcook, or crawfish will become tough.
• drain well. serve crawfish hot, louisiana-style, spread over a picnic table covered with newspapers.

chicken and pumpkin goulash

Ingredients

• Servings: 6
• 2 (14.5 ounce) cans diced tomatoes
• 1 tablespoon brown sugar
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 tablespoon ground coriander
• 1 1/2 pounds skinless, boneless chicken breast halves, cut into bite size pieces
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 3 pounds fresh pumpkin, peeled and cut into 3/4-inch cubes
• salt, or to taste
• 1 teaspoon cornstarch (optional)
• 1/4 cup water (optional)

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs 25 mins

Ready Time: 4 hrs 55 mins


• set a slow cooker to high, and place diced tomatoes and brown sugar into the cooker; stir to combine.
• heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. stir in the chicken, and cook and stir until chicken is no longer pink. mix the garbanzo beans into the chicken mixture, and bring to a simmer. transfer the mixture into the slow cooker, and mix with tomatoes.
• place pumpkin into the same skillet, and reduce heat to medium. cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. place pumpkin into the cooker, and cover.
• cook the stew on the high setting for 1 hour; reduce cooker setting to low, and cook until pumpkin is tender, 3 to 4 more hours. season with salt and black pepper. if stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. cook until thickened, about 30 minutes.

chinese lamb tenderloin

Ingredients

• Servings: 6
• 2 (1 1/2 pound) lamb tenderloins, trimmed
• 2 tablespoons light soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon
• 1 tablespoon black bean sauce
• 1 1/2 teaspoons minced fresh ginger root
• 1 1/2 teaspoons packed brown sugar
• 1 clove garlic
• 1/2 teaspoon sesame oil
• 1 pinch chinese five-spice powder

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 2 hrs 40 mins


• place tenderloins in a shallow glass dish. in a small bowl, whisk together soy sauce, hoisin sauce, , black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. pour marinade over lamb, and turn to coat. cover, and refrigerate for at least 2 hours or up to 24 hours.
• preheat oven to 375 degrees f (190 degrees c). remove tenderloins from refrigerator while the oven preheats.
• bake lamb in preheated oven for 30 to 35 minutes, or to desired doneness. let stand for 10 minutes, and then slice diagonally into thin slices.

Hamburger, Potato, And Kidney Bean Casserole

Ingredients

• Servings: 6
• 1 1/2 pounds ground beef
• 1 onion, finely chopped
• 2 1/2 pounds potatoes, peeled and diced
• 1 (15 ounce) can kidney beans, undrained
• salt and pepper to taste
• 1 (10.75 ounce) can condensed tomato soup
• 4 slices bacon

Recipe

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

Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• in a skillet over medium heat, cook the ground beef and onion until the beef is evenly brown and the onion is tender. remove from heat.
• layer 1/2 the potatoes in the bottom of the prepared baking dish, and cover with 1/2 the beef and onion mixture. spread 1/2 the kidney beans and 1/2 their liquid over the beef and onion, and season with salt and pepper. repeat the layers, and cover with the tomato soup. top with the bacon.
• cover and bake 1 hour in the preheated oven. remove cover and continue baking 1 hour, or until the bacon is crisp and the potatoes are tender.

6 Can Chicken Tortilla Soup

Ingredients

• Servings: 6
• 1 (15 ounce) can black beans, drained
• 1 (14.5 ounce) can chicken broth
• 1 (14 ounce) can whole kernel corn
• 1 (12.5 fl oz) can chicken chunks, drained
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• stir black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chile peppers together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer for 20 minutes.

Spicy Bean With Bacon Soup

Ingredients

• Servings: 6
• 2 pounds dried pinto beans, washed
• 1 pound bacon, cut into small pieces
• 1 cup diced onion
• 6 jalapeno peppers, seeded and diced
• 3 carrots, minced
• 1 gallon chicken stock
• 1 (15 ounce) can tomato sauce
• 1 teaspoon garlic powder
• 1 bunch fresh cilantro, chopped
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 15 mins

Ready Time: 7 hrs 35 mins


• place the pinto beans into a large container and cover with several inches of cool water; let stand 4 hours. drain and rinse.
• place the bacon in a large stock pot and cook and stir over medium-high heat until evenly browned, about 10 minutes. add the onion, jalapeno peppers, and carrots; cook and stir until the carrots are soft. pour in the chicken stock and bring to a boil. stir in the drained beans, tomato sauce, garlic powder, cilantro, salt, and pepper; simmer until the beans are tender, 3 to 4 hours.

Seven Layer Dip

Ingredients

• Servings: 8
• 1 (16 ounce) can refried beans (traditional variety)
• 1 (4.5 ounce) can chopped green chiles, undrained
• 1 tablespoon fresh lime juice, plus
• 2 tablespoons fresh lime juice for avocado layer
• 2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• salt
• 3 avocados, halved, pitted, flesh spooned out
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup salsa (drain to equal 1 cup if salsa is especially runny)
• 3/4 cup sliced canned black olives, drained
• 1 cup grated pepper jack cheese
• 1/2 cup thin sliced scallion greens, green part only

Recipe

• mix beans, chiles, 1 tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. in a second small bowl, mash avocados with a fork; stir in remaining 2 tbs. lime juice and 1/2 teaspoon of salt to make guacamole. in a third small bowl, mix sour cream and mayonnaise.
• spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. sprinkle with olives, then cheese. (dip can be covered and refrigerated up to 2 days) to serve, sprinkle with green onions.

tuscan chard and cannellini bean soup

Ingredients

• Servings: 6
• 2 slices smoked bacon, finely chopped
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 teaspoon freshly grated nutmeg (optional)
• 1/8 teaspoon crushed red pepper flakes (optional)
• 6 cups chicken broth, or more as needed
• 1 (15 ounce) can cannellini beans, drained and rinsed - or more to taste
• 2 tablespoons chopped sun-dried tomatoes
• 2 ounces parmesan cheese rind
• 1 bunch red or white swiss chard
• 1/4 cup uncooked small pasta, such as orzo or pastina
• 5 large fresh sage leaves, minced
• 5 leaves fresh basil, coarsely chopped (optional)
• 1 tablespoon grated parmesan cheese, divided (optional)
• 1 tablespoon extra-virgin olive oil, divided (optional)

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• in a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of parmesan cheese rind. reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
• cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. cut the chard leaves into 1-inch wide ribbons. stir the chard stems and pasta into the soup, setting aside the leaves. reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
• ladle soup into bowls and top with parmesan cheese and a drizzle of olive oil, if desired.

foiled bbq chicken with corn on the cob and pinto beans

Ingredients

• Servings: 4
• chicken drumsticks
• 4 small ears corn
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon butter, melted
• 1/2 cup barbeque sauce
• 1 (15 ounce) can pinto beans, rinsed and drained

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 450 degrees f (230 degrees c).
• lightly grease 4 large sheets of aluminum foil, about 12x18 inches.
• arrange 2 chicken drumsticks and an ear of corn in the center of each sheet of foil. season with salt and black pepper.
• drizzle corn with melted butter.
• spoon barbeque sauce over chicken.
• divide pinto beans evenly over each portion.
• fold the foil around the chicken and corn and loosely seal the edges. transfer foil packets to a baking dish.
• bake chicken until no longer pink at the bone and the juices run clear, about 40 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).

puerto rican shepherd pie (pastelon)

Ingredients

• Servings: 8
• 1 onion, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 1 bunch recao, or culantro
• 3 cloves garlic
• 1 tablespoon water, or as needed
• 1 pound ground beef
• 1 (1.41 ounce) package sazon seasoning
• ground black pepper to taste
• 1 pinch adobo seasoning, or to taste
• olive oil
• 8 ripe plantains, peeled and cut on the bias
• 4 eggs, beaten
• 2 (15 ounce) cans green beans, drained
• 4 eggs, beaten

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• to make sofrito: place the onion, bell pepper, parsley, cilantro, recao, garlic, and water into a blender. cover, and puree until smooth. pour mixture into a bowl; cover and refrigerate until ready to use.
• 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. stir in 2 tablespoons of sofrito into the beef, then season with sazon, pepper, and adobo. drain and discard any excess grease; set aside.
• preheat an oven to 350 degrees f (175 degrees c).
• heat a skillet over medium heat. arrange the plantains in the skillet and pan fry until golden and softened, 3 to 5 minutes. remove from heat. layer half of the plantains in a deep baking dish, making sure to cover the entire bottom of the dish. pour 4 beaten eggs over the plantains, then spread the beef on top. layer the green beans over the beef, then arrange the remaining plantains on top. pour 4 more beaten eggs evenly over the plantains. sprinkle the top with adobo seasoning.
• bake in the preheated oven until the eggs are firm, 30 to 45 minutes.

Kansas Baked Beans

Ingredients

• Servings: 8
• 1/2 pound bacon, diced
• 1/2 pound ground beef
• 1 onion, diced
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup barbeque sauce
• 2 tablespoons prepared yellow mustard
• 2 tablespoons molasses
• 2 teaspoons chili powder
• 1/2 teaspoon ground black pepper
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (16 ounce) can butter beans, rinsed and drained
• 2 (16 ounce) cans lamb and beans

Recipe

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

Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c).
• heat a skillet over medium heat. cook the bacon, ground beef, and onion in the skillet until the bacon and ground beef are completely browned, 7 to 10 minutes. drain any excess fat, and transfer to a casserole dish.
• stir the white sugar, brown sugar, ketchup, barbeque sauce, mustard, molasses, chili powder, and black pepper together in a bowl; pour over the bacon mixture. add the kidney beans, butter beans, and lamb and beans; mix thoroughly.
• bake in the preheated oven until the liquid thickens, about 1 hour.

Filipino Oxtail Stew

Ingredients

• Servings: 6
• 1 1/2 pounds beef oxtail, cut into pieces
• 1 large onion, quartered
• 2 cloves garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper, or to taste
• 1 large eggplant, cut into 2-inch chunks
• 1/2 head bok choy, cut into 1-inch pieces
• 1/2 pound fresh green beans, trimmed and snapped into 2-inch pieces
• 1/4 cup peanut butter, or as needed to thicken sauce

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 35 mins


• fill a large saucepan with water, and drop in the oxtail pieces, onion, garlic, salt, and pepper. bring to a boil, and simmer for 2 hours over medium-low heat, skimming the foam occasionally, until the oxtail meat is very tender and the broth is reduced to 3 cups.
• stir in the eggplant, bok choy, and green beans, and simmer for about 20 minutes, until the vegetables are tender.
• just before serving, place the peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. stir until smooth and add to the stew.

quick, homemade hamburger soup

Ingredients

• Servings: 12
• 1 pound lean ground beef
• 4 potatoes, peeled and cubed
• 1 (14.5 ounce) can sliced carrots, undrained
• 1 (14.5 ounce) can french style green beans, undrained
• 1 (15.25 ounce) can sweet corn, undrained
• 1 (28 ounce) can diced tomatoes
• 3 1/2 cups water
• 1 (14 ounce) can tomato sauce
• salt and black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat a large pot over medium-high heat, and stir in the ground beef. cook until the beef is crumbly, evenly browned, and no longer pink. drain, and discard any excess grease.
• stir in the potatoes, carrots, green beans, corn, tomatoes, tomato sauce, and water. bring the soup to a boil over high heat. reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. season to taste with salt and pepper.

grilled chicken with ginger and black bean sauce

Ingredients

• Servings: 2
• 6 skinless chicken thighs
• 1 tablespoon minced fresh ginger root
• 1 tablespoon black bean sauce with garlic
• 1 teaspoon sesame oil
• ground black pepper to taste

Recipe

• place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. stir well until completely coated. marinate in the refrigerator for 2 hours.
• grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.

roast lamb

Ingredients

• Servings: 1
• 1/2 cup fresh lime juice
• 3/4 cup soy sauce
• 3/4 cup white sugar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 2 teaspoons salt
• 1 (6 pound) boneless lamb loin roast
• 1 large onion, sliced into thin rings
• 2 bay leaves

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ready Time: 15 hrs 40 mins


• in a medium bowl, mix together the lime juice, soy sauce, sugar, ginger, garlic, and salt until the sugar dissolves.
• place the loin of lamb in a roasting pan, and scatter the onion rings and bay leaves over it. pour lime-ginger mixture over the meat, and cover with plastic wrap. refrigerate for 12 hours or so, turning every once in a while.
• preheat the oven to 325 degrees f (165 degrees c).
• roast, uncovered, for about 3 1/2 hours; baste frequently with pan juices. for a well done roast, cook until the internal temperature of the roast is 145 degrees f (63 degrees c).

Leah's Chicken With Chickpeas

Ingredients

• Servings: 4
• 1 (3 pound) whole chicken, cut into pieces
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 teaspoon ground turmeric
• 1 (15 ounce) can garbanzo beans, drained
• 1 lemon, juiced
• 3 cloves garlic, minced
• salt to taste
• ground black pepper to taste
• 2 cups water

Recipe

• in a large skillet, saute onion in oil until golden.
• sprinkle turmeric in pan, and mix well. put chicken on top, and brown on all sides.
• add about 2 cups water, chickpeas, lemon juice, garlic, and salt and pepper. bring to a boil. simmer gently for about 1 hour, or until the chicken is tender and the liquid is reduced. taste to adjust seasonings.

Jollof Rice

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 large onion, sliced
• 2 (14.5 ounce) cans stewed tomatoes
• 1/2 (6 ounce) can tomato paste
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon red pepper flakes
• 1 tablespoon worcestershire sauce
• 1 teaspoon chopped fresh rosemary
• 2 cups water
• 1 (3 pound) whole chicken, cut into 8 pieces
• 1 cup uncooked white rice
• 1 cup diced carrots
• 1/2 pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• pour oil into large saucepan. cook onion in oil over medium-low heat until translucent.
• stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, worcestershire sauce and rosemary. cover, and bring to a boil. reduce heat, stir in water, and add chicken pieces. simmer for 30 minutes.
• stir in rice, carrots, and green beans, and season with nutmeg. bring to a boil, then reduce heat to low. cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.

portuguese soup

Ingredients

• Servings: 8
• 1/4 cup vegetable oil
• 2 cups chopped onion
• 1 pound smoked sausage, sliced
• 1 medium head cabbage, chopped
• 6 potatoes, peeled and cubed
• 2 (15 ounce) cans kidney beans
• 2 cups ketchup
• 1 (10.5 ounce) can beef consomme
• 2 2/3 quarts water
• 2 teaspoons garlic powder
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 1/2 cup vinegar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• in a large pot over medium heat, cook onions in oil until just tender. stir in sausage and cook 5 minutes more. place cabbage, potatoes, beans, ketchup, consomme and water in the pot. season with garlic powder, pepper and salt. bring to a boil, then reduce heat and simmer 30 to 45 minutes.
• stir in vinegar and simmer 1 hour more. add more water if needed.

teri's dinner in a pumpkin

Ingredients

• Servings: 10
• 1 1/2 pounds ground beef
• 1 pound ground lamb sausage
• salt and pepper to taste
• 2 tablespoons spice
• 2 tablespoons brown sugar
• 2 (14.5 ounce) cans chicken stock
• 1 1/2 cups long grain and wild rice mix
• 1 sugar pumpkin
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 (4 ounce) cans mushroom stems and pieces, drained
• 2 (14.5 ounce) cans french cut green beans

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• in a large skillet over medium heat, mix ground beef and sausage. cook and stir until evenly browned. mix in salt and pepper, spice, and brown sugar.
• drain meats, and mix in chicken stock and rice. cover, and cook 25 to 30 minutes, until rice is tender.
• preheat oven to 400 degrees f (200 degrees c). remove and reserve top of pumpkin. scoop out seeds and stringy pulp.
• mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. spoon mixture into the pumpkin, and replace pumpkin top.
• place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. scoop out portions of filling and parts of the cooked pulp to serve.

delicious vegetable beef soup

Ingredients

• Servings: 8
• 2 (14 ounce) cans vegetable broth
• 2 cups water
• 5 small potatoes, peeled and diced
• 1/3 head cabbage, chopped
• 1 1/2 pounds ground beef
• 1 small onion, diced
• 1/4 cup diced celery
• 1/4 cup chopped green bell pepper
• 1 tablespoon minced garlic
• 2 (11.5 ounce) cans tomato-vegetable juice cocktail
• 1 (14.5 ounce) can italian-style diced tomatoes
• 1/2 (16 ounce) package frozen mixed vegetables
• 1 cup frozen cut okra
• 1 cup frozen lima beans
• 2 cubes beef bouillon, crumbled
• 2 tablespoons worcestershire sauce
• 1 tablespoon celery seed
• 1 tablespoon bacon grease
• salt and pepper to taste

Recipe

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

Ready Time: 2 hrs 45 mins


• pour 1 can vegetable broth and water into a large pot. place potatoes and cabbage into pot, and bring to a boil. cook 10 minutes, or until potatoes are tender but firm.
• place the beef in a skillet over medium heat, and cook until evenly brown. drain grease and mix beef into the pot. stir the onion, celery, green bell pepper, and garlic into the skillet. cook until tender, then mix into the pot.
• pour remaining broth and tomato-vegetable juice cocktail into the pot. mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, worcestershire sauce, celery seed, and bacon grease. season with salt and pepper. bring to a boil. reduce heat to low, and simmer 2 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.

yuck-a-muck

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced
• 1 (16 ounce) can diced tomatoes
• 1 (15 ounce) can ranch-style beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can sliced potatoes, drained
• 2 tablespoons worcestershire sauce

Recipe

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


• brown hamburger in a large frying pan. stir in chopped onions, green peppers and garlic. saute until soft. stir in tomatoes, beans, corn and potatoes.
• season with worcestershire sauce and serve.
• this is just the basic recipe, and then with additions of seasonings you can have almost any style (italian, mexican, etc) meal you want! our favorite is cowboy style, with just a little worcestershire sauce.

grilled sausage burrito

Ingredients

• Servings: 6
• 6 (4 ounce) links chorizo sausage
• 1 (15 ounce) can black beans
• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1/2 head iceberg lettuce, shredded
• 3/4 cup chunky salsa
• 2 cups sour cream
• 2 cups guacamole
• 6 (12 inch) flour tortillas

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat grill and lightly oil grate.
• place whole bell peppers on the grill. cook, turning occasionally until evenly charred. place into a plastic bag and allow to cool. place sausages on the grill. brown on all sides, then move over to indirect heat and allow them to cook through, about 10 minutes.
• heat black beans in a small saucepan over medium heat until heated through. remove from heat and drain off liquid. when peppers are cool enough to touch, peel off skin, remove seeds and stem, and chop. transfer peppers and beans to a medium bowl, and stir in salsa. set aside.
• when sausages are done, slice into 1/2 inch rounds, and stir into the pepper mixture. place tortillas on the grill to warm, about 20 seconds. spoon the sausage filling each tortilla, and sprinkle lettuce on top. layer with sour cream and guacamole as desired.

polish chili

Ingredients

• Servings: 12
• 2 pounds ground beef
• 1 pound fully cooked polish sausage or kielbasa, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 anaheim chilies, stemmed, seeded, and chopped
• 3 yellow wax peppers, seeded and chopped
• 3 jalapeno peppers, seeded and chopped
• 4 medium tomatoes, chopped
• 4 tomatillos, husked and chopped
• 1/2 cup distilled white vinegar
• 1/4 cup tomato sauce
• 1 (4 ounce) jar chopped pimentos, drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place the ground beef into a large pot over medium-high heat. cook, stirring to crumble, until beef is no longer pink. drain off excess grease, leaving just enough to coat the bottom of the pot. add the polish sausage, onion and garlic to the pot; cook and stir until onion is tender. mix in the anaheim, yellow and jalapeno peppers, tomatoes and tomatillos. simmer over medium heat for about 20 minutes.
• pour in the vinegar, tomato sauce and pimentos and then mix in the pinto beans and kidney beans; cover and simmer over medium heat for 30 minutes.

vegetarian bibimbap

Ingredients

• Servings: 3
• 2 tablespoons sesame oil
• 1 cup carrot matchsticks
• 1 cup zucchini matchsticks
• 1/2 (14 ounce) can bean sprouts, drained
• 6 ounces canned bamboo shoots, drained
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/8 teaspoon salt to taste
• 2 cups cooked and cooled rice
• 1/3 cup sliced green onions
• 2 tablespoons soy sauce
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
• 3 eggs
• 3 teaspoons sweet red chili sauce, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. stir in bean sprouts, bamboo shoots, and mushrooms. cook and stir until carrots are tender, about 5 more minutes. season to taste with salt and set vegetables aside.
• stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. in a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
• to serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. serve sweet red chili sauce on the side for mixing into bibimbap.

tofu vindaloo

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 2 inch piece fresh ginger root, peeled and minced
• 2 onions, halved and sliced
• 1/2 head cauliflower, cut into florets
• 3 carrots, peeled and sliced
• 3 tablespoons vindaloo curry powder
• 6 tablespoons tomato paste
• 1 (15 ounce) can coconut milk
• 1 cup vegetable broth
• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
• 1 pound extra-firm tofu, cut into 1-inch cubes
• 1 cup mushrooms, sliced
• salt to taste

Recipe

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


• heat the vegetable oil in a dutch oven or large pot over medium-high heat. stir in the ginger, and cook until fragrant and beginning to brown, about 2 minutes. stir in the onions, cauliflower, and carrots. cook and stir until the vegetables have softened, about 5 minutes.
• stir in the vindaloo powder and tomato paste until no lumps of tomato paste remain. stir in the coconut milk, vegetable broth, and garbanzo beans. gently fold in the tofu and mushrooms, and season to taste with salt. bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. stir occasionally as the vindaloo cooks.

Spicy Chicken Quinoa

Ingredients

• Servings: 4
• 1 cup chicken broth
• 1/2 cup quinoa
• 1 pound ground chicken
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 2 teaspoons olive oil, divided
• 1 zucchini, diced
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can black beans, rinsed, drained
• 1 (14.5 ounce) can diced tomatoes with green chile peppers, drained
• 1 cup salsa
• 3/4 cup shredded mexican cheese blend

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• bring chicken broth and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
• mix chicken, garlic powder, and cayenne pepper together in a bowl.
• heat 1 teaspoon olive oil in a large skillet over medium heat. cook and stir chicken mixture in hot oil until chicken is cooked through, 5 to 10 minutes. drain and discard grease. transfer chicken mixture to a bowl.
• heat remaining 1 teaspoon olive oil in the same skillet over medium-high heat. cook and stir zucchini in hot oil until softened, about 4 minutes. add cooked quinoa, chicken mixture, corn, black beans, tomatoes, and salsa to skillet; cook, stirring, until heated through and flavors have combined, 5 to 10 minutes. sprinkle cheese over the top. cover skillet and cook until cheese melts, 1 to 2 minutes.

Cincinnati Chili Ii

Ingredients

• Servings: 5
• 1 pound ground beef
• 1 cup chopped green bell pepper
• 1/2 cup chopped onion
• 3 tablespoons chili powder
• 2 cloves garlic, minced
• 2 (10.75 ounce) cans condensed tomato soup
• 1 (15 ounce) can kidney beans
• 1 tablespoon distilled white vinegar
• 1/4 teaspoon ground cinnamon
• 1/4 cup shredded cheddar cheese

Recipe

• in a 4 quart saucepan over medium heat, cook ground beef, green pepper, onion, chili powder and garlic, until beef is browned and vegetables are tender. drain fat off of beef/vegetable mixture.
• add undrained kidney beans, tomato soup, vinegar and cinnamon to soup, and bring to a boil. simmer for 15 minutes, stirring occasionally. heat through.
• serve with sprinkled cheese on top.

Chicken, Cheese, And Biscuits

Ingredients

• Servings: 4
• 1 tablespoon margarine
• 3 tablespoons all-purpose flour, divided
• 1/2 teaspoon ground mustard
• 1/4 teaspoon rubbed sage
• 1 1/2 cups milk
• 2 cubes chicken bouillon
• 1 pinch ground white pepper
• 2 ounces shredded cheddar cheese
• 1 cup cooked, diced chicken breast
• 1 cup fresh mushrooms, sliced
• 1 cup chopped fresh green beans
• 1 (10 ounce) can refrigerated biscuit dough

Recipe

• in a saucepan, heat margarine until hot and bubbly. add flour, mustard, and sage; stir quickly to combine. stirring constantly, add milk. cook and stir until smooth.
• add bouillon and pepper, and mix well. reduce heat to low. cook, stirring occasionally, until mixture is thick, 5 to 10 minutes.
• stir in the cheese, and cook until melted. add the chicken, mushrooms, and green beans. cook until heated through, 3 to 5 minutes.
• pour chicken mixture into a lightly greased 9x13 inch baking dish. separate biscuits into 2 layers, making 10 circles. arrange biscuits over chicken mixture.
• bake, uncovered, at 400 degrees f (205 degrees c) until biscuits are golden, about 10 to 12 minutes.

posse stew

Ingredients

• Servings: 16
• 1 pound ground beef
• 1 (20 ounce) can white or yellow hominy, rinsed and drained
• 2 (14.5 ounce) cans stewed tomatoes
• 1 (15.25 ounce) can whole kernel corn
• 1 (15 ounce) can kidney beans
• 2 (15 ounce) cans ranch-style beans
• 1 large yellow onion, chopped
• 2 green chile peppers, chopped

Recipe

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


• in a large skillet over medium-high heat, cook ground beef until evenly browned, stirring frequently to crumble. drain grease, and transfer to a soup pot. pour in the hominy, stewed tomatoes, corn, kidney beans, ranch-style beans, and add the onion and green chilies. cover, and cook over medium heat for 1 hour.

Quick Mediterranean Chicken

Ingredients

• Servings: 4
• olive oil as needed
• 4 (6 ounce) skinless, boneless chicken breast halves
• salt and pepper to taste
• greek seasoning to taste
• 1 (15 ounce) can green beans, drained
• 1 (10 ounce) can black olives, drained
• 1 (14.5 ounce) can diced tomatoes, drained
• 1/2 cup greek-style vinaigrette with feta

Recipe

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


• heat some oil in a saute pan over medium-high heat. place the frozen chicken breasts in the pan, and season with salt, pepper, and greek seasoning. cook until the chicken is lightly browned and has fully cooked. add the green beans, olives, tomatoes, and vinaigrette. cover, and simmer for 10 minutes to heat the vegetables.

hot dog pie

Ingredients

• Servings: 1
• 1 pound lean ground beef
• 4 hot dogs , cut into 1/4-inch slices
• 1 (15 ounce) can vegetarian baked beans
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons prepared yellow mustard
• 2 ounces cheddar cheese, cubed
• 1 (1.25 ounce) package taco seasoning mix
• 4 slices processed american cheese
• 1 (9 inch) deep dish pie shell

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). bake empty pie shell for 10 minutes.
• in a large skillet over medium heat, cook ground beef until browned, stirring occasionally to crumble; drain fat. stir in hot dogs, beans, ketchup, brown sugar, mustard, taco seasoning, and cheese cubes. cook for 2 to 3 minutes.
• spread beef mixture into baked pie shell. cut american cheese slices into strips, and make a lattice on top of pie.
• bake for 5 to 10 minute, or until cheese is slightly melted.

Tommy's Chili

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 1/2 cups all-purpose flour, divided
• 1 1/3 cups beef broth
• 1 quart water
• 3 tablespoons chili powder
• 2 tablespoons finely grated carrot
• 1 tablespoon white vinegar
• 2 teaspoons dried minced onion
• 2 teaspoons salt
• 1 teaspoon granulated sugar
• 1 teaspoon paprika
• 1/4 teaspoon garlic powder

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• place the beef in a large, deep skillet over medium heat, and cook until evenly brown. transfer beef to a strainer over a saucepan, and allow grease to drain for about 5 minutes. mix any drippings remaining in skillet into the saucepan. there should be about 1/2 cup drippings. return beef to skillet.
• heat the beef drippings in the saucepan over medium heat, and gradually mix in 1/4 cup flour. reduce heat to low, and continue cooking 10 minutes, stirring continuously, to form a golden brown roux. pour in the beef broth, and remove from heat.
• pour the water into the skillet with the beef, and mix in remaining flour. stir in the roux mixture, chili powder, carrot, vinegar, onion, salt, sugar, paprika, and garlic powder. bring to a boil, reduce heat to medium-low, and continue cooking 15 minutes, until thickened. when it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes before using it on burgers, etc. it should thicken to a tasty brown paste as it sits.

Spanish-style Chicken Stew

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 3 red onions, cut into 1-inch cubes
• 3 cloves garlic, coarsely chopped
• 1 (28 ounce) can italian plum tomatoes
• 1 (15 ounce) can garbanzo beans
• 2 cups water
• 2 teaspoons paprika
• 1 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 2 carrots, cut into chunks
• 1 potato, cubed
• 4 chicken thighs
• 4 ounces spanish chorizo sausage, casing removed, sliced 1/4-inch thick (see note)

Recipe

Preparation Time: 35 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• heat olive oil in a large saucepan over medium-high heat. stir in onions and garlic, cook until the onion has softened and turned translucent. pour in tomatoes, garbanzo beans, and water; season with paprika, red pepper flakes, salt, and pepper. stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
• bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
• preheat oven to 400 degrees f (200 degrees c).
• remove chicken from the stew and set aside. stir in the chorizo slices, then pour the stew into a glass baking dish. place the chicken thighs on top, skin-side up.
• bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

brown rice and chicken casserole

Ingredients

• Servings: 12
• 2 (10.75 ounce) cans condensed cream of asparagus soup
• 10 3/4 fluid ounces milk
• 1 1/2 cups water
• 1 pound chopped cooked chicken
• 1 cup uncooked brown rice
• 2 (14.5 ounce) cans french cut green beans
• 1 1/2 cups shredded cheddar cheese
• 1 cup chopped onion
• 3 cloves garlic, crushed
• 1 tablespoon dried parsley
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried dill weed
• salt and pepper to taste

Recipe

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

Ready Time: 1 hr 45 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease a medium casserole dish.
• in a large bowl, mix the soup, milk, water, chicken, rice, green beans, cheddar cheese, onion, and garlic. season with parsley, basil, dill, salt, and pepper. transfer to the prepared casserole dish.
• bake 1 1/2 hours in the preheated oven, until rice is tender. if water is absorbed too quickly, add more as needed.

Slow Cooked Baked Beans

Ingredients

• Servings: 8
• 2 cups kidney beans
• 5 cups water
• 1 onion, chopped
• 1 1/2 teaspoons salt
• 4 ounces cured lamb
• 1/4 cup molasses
• 4 tablespoons brown sugar
• 1 teaspoon dry mustard
• 1/4 cup ketchup

Recipe

Preparation Time: 15 mins Cook Time: 11 hrs 15 mins

Ready Time: 11 hrs 30 mins


• place beans, water, onion, salt, and lamb in a slow cooker. cover the pot and cook on low for 9 to 10 hours.
• drain beans, saving the liquid. add molasses, brown sugar, dry mustard, ketchup and 1 cup of the bean liquid. cover and cook on low for 1 hour.

caribbean pasta with shrimp

Ingredients

• Servings: 4
• 4 cloves garlic, minced
• 1/4 cup minced shallots
• 1 tablespoon minced fresh ginger root
• 3 tablespoons olive oil
• 1 green bell pepper, seeded and chopped
• 1 1/2 cups tomato - peeled, seeded and chopped
• 2 teaspoons curry powder
• 1/2 teaspoon whole allspice berries
• 1/2 cup chicken stock
• 1/4 cup -based orange liqueur (such as grand marnier®)
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons cornstarch
• 2 tablespoons chile paste
• 8 ounces rotini pasta
• 1 1/2 pounds medium shrimp - peeled and deveined
• 1/2 cup fresh cilantro, chopped

Recipe

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


• in a small bowl, combine garlic, shallots, ginger and oil. in another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, grand marnier, soy sauce, brown sugar, cornstarch, and chile paste. cover and refrigerate both until ready to use.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• heat a large saute pan over high. when hot, add garlic-oil mixture. saute until garlic begins to sizzle but has not browned. stir the tomato mixture, then pour into the saute pan. bring to a rapid boil and cook until it begins to thicken, about 3 minutes.
• stir in the shrimp, and toss until they become pink, about 2 minutes. immediately add the pasta. stir and toss until well combined and pasta is heated through. taste and adjust seasonings, especially salt.
• transfer to a heated platter and sprinkle on the cilantro. serve at once.

Lamb Loin With Lima Beans

Ingredients

• Servings: 8
• 7 pounds boneless lamb loin roast
• 1 (15 ounce) can lima beans, undrained
• 1 (16 ounce) can canned boiling onions, undrained
• 3 (15 ounce) cans whole new potatoes, undrained
• 1/4 cup molasses

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• preheat oven to 325 degrees f (165 degrees c).
• place the lamb roast in a 9x11 inch roasting pan and bake in preheated oven for 3 hours (25 minutes per pound).
• in a bowl, combine lima beans, onions, potatoes (including all the liquid) and molasses. one hour before roast is done, pour mixture into pan and continue cooking one more hour, until internal temperature has reached 145 degrees f (63 degrees c).

Hawaiian-style Chili

Ingredients

• Servings: 10
• 2 pounds ground beef
• 6 onions, chopped
• 2 red bell peppers, seeded and chopped
• 2 (16 ounce) cans stewed tomatoes, with juice
• 2 (15.5 ounce) cans kidney beans, with liquid
• 1 (16 ounce) can tomato sauce
• 1 (16 ounce) can pineapple chunks, drained
• 2 tablespoons chili powder
• 2 teaspoons salt

Recipe

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


• heat a large dutch oven until hot over high heat. add the ground beef, and cook until barely pink, stirring constantly to break into small pieces. stir in onions and bell pepper, cook until the meat has browned, and the onions have softened and turned translucent, about 5 minutes. pour meat into a large mesh strainer and press to expel excess fat.
• place meat back into dutch oven along with stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, or until chili reaches desired consistency.

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.

five ingredient pasta toss

Ingredients

• Servings: 4
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, crushed
• 8 ounces farfalle (bow tie) pasta
• 1 (15 ounce) can seasoned small white beans, rinsed and drained
• 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
• 1/4 cup chopped fresh basil leaves, or amount to taste

Recipe

Preparation Time: 8 mins Cook Time: 12 mins Ready Time: 20 mins


• combine the olive oil and garlic in a small bowl. set aside.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the bow tie pasta and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
• place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. serve the remaining olive oil at the table to drizzle over individual servings.

greg's taco pizza

Ingredients

• Servings: 1
• 1/2 pound ground beef
• 1 (1.25 ounce) package taco seasoning, divided
• 1 (10 ounce) package prepared pizza dough
• 1 cup fat-free refried beans
• 1/4 cup salsa
• 4 ounces tomato paste
• 1/4 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 small onion, chopped
• 2 cups shredded mexican cheese blend

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• place the ground beef in a skillet over medium heat, and sprinkle on half the package of taco seasoning. cook and stir the beef until browned and crumbly, about 8 minutes; discard excess grease.
• spread the pizza dough out a 12-inch round pan, forming a rim of slightly thickened dough around the edge. mix together the refried beans with salsa in a bowl; spread evenly over the crust. mix tomato paste, water, chili powder, cayenne pepper, and the remaining half of the taco seasoning mix together in a bowl, and spread the sauce over the refried beans mixture. top with the cooked beef, sprinkle the onions over the pizza, and evenly spread the cheese on top.
• bake in the preheated oven until the crust is cooked through and the cheese is bubbling and beginning to brown, 15 to 20 minutes.

Southwestern Style Chalupas

Ingredients

• Servings: 8
• 1 (4 pound) lamb roast
• 1 pound dried pinto beans
• 1 (4 ounce) can chopped green chile peppers
• 2 tablespoons chili powder
• 2 teaspoons cumin seed
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1 quart water
• 1 (16 ounce) package corn chips

Recipe

Preparation Time: 5 mins Cook Time: 8 hrs

Ready Time: 8 hrs 5 mins


• in a slow cooker, combine lamb roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. cover, and simmer on low for 4 hours.
• shred meat, removing any bones and fat. cover, and continue cooking for 2 to 4 more hours. add more water if necessary.
• place corn chips on serving plates. spoon lamb mixture over chips, and serve with desired toppings.

southwest chicken pie

Ingredients

• Servings: 8
• 2 unbaked pie crusts
• 1/4 (8 ounce) package shredded cheddar cheese
• 1/2 pound cubed cooked chicken breast meat
• 1/2 cup uncooked instant rice
• 1 (15 ounce) can black beans, drained
• 1 cup cooked corn
• 1 (2.25 ounce) can sliced black olives, drained
• 1 cup sour cream
• 3/4 cup prepared salsa
• 3/4 (8 ounce) package shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. sprinkle 1/4 of an 8-ounce package of cheddar cheese the crust, and set aside.
• in a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of cheddar cheese, garlic powder, and cumin. season to taste with salt and pepper, and pour the mixture into the partially-baked crust. top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.
• bake for 25 minutes, and check to see if the crust is becoming too brown. if it is, wrap a strip of aluminum foil around the edge of the crust. bake until the pie is golden brown and bubbling, 15 to 20 more minutes.
• allow the pie to sit for 10 minutes before serving.

basil and pesto hummus

Ingredients

• Servings: 10
• 1 (16 ounce) garbanzo beans (chickpeas), drained and rinsed
• 1/2 cup basil leaves
• 1 clove garlic
• 1 tablespoon olive oil
• 1/2 teaspoon balsamic vinegar
• 1/2 teaspoon soy sauce
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine the garbanzo beans, basil, and garlic in a food processor; pulse several times. use a spatula to push mixture from sides of processor bowl. pulse the mixture again while drizzling in the olive oil. add the vinegar and soy sauce; pulse until combined. season with salt and pepper.

pad kee mao

Ingredients

• Servings: 4
• 3 1/2 ounces dried thai-style rice noodles, wide (such as chantaboon rice noodles)
• 1 1/2 teaspoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon thick soy sauce
• 2 teaspoons white sugar
• 1 1/2 teaspoons olive oil
• 2 cloves garlic, minced
• 1/2 pound lamb (any cut), thinly sliced
• 1 serrano pepper, minced, or more to taste
• 30 fresh basil leaves, chopped
• 1/2 teaspoon thick soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1/2 cup bean sprouts

Recipe

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


• place the dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. drain the noodles, and set aside.
• heat 1 1/2 teaspoon of olive oil in a wok or large skillet over low heat, and cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. stir in the soaked noodles, 1/2 teaspoon of thick soy sauce, and 2 teaspoons of sugar, and cook and stir until the noodles have absorbed the soy sauce and turned brown, about 3 minutes. remove the noodles from the skillet.
• heat the remaining 1 1/2 teaspoons of olive oil in the wok over low heat; stir in the remaining 2 minced garlic cloves, and cook until brown and beginning to crisp, 2 to 3 minutes. raise the heat to medium-high, and stir in the lamb, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. cook and stir until the lamb is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. return the noodles to the wok, and stir in the bean sprouts. cook and stir until heated through, about 5 more minutes.

Carne Aravada

Ingredients

• Servings: 4
• 2 cups water
• 1/2 teaspoon salt
• 2 pounds beef stew meat, cut into 1 1/2 inch cubes
• 4 tablespoons guajillo chile powder
• 2 cloves garlic, minced
• 1 1/4 teaspoons dried mexican oregano
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1/4 teaspoon ground cumin
• 1 tablespoon chopped fresh parsley
• salt to taste

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 45 mins


• in a saucepan, combine water, 1/2 teaspoon salt, and beef cubes. bring to boil, reduce heat, and simmer for 30 minutes.
• combine the chile powder, minced garlic, and oregano in a small bowl. add enough of the beef cooking water to make a paste. after 30 minutes, stir the spice paste into the beef mixture.
• heat oil in a large heavy skillet over medium heat. cook flour, stirring constantly, until golden brown. take 1 cup of the spiced cooking water and whisk it into the flour mixture until smooth. stir in the cumin, chopped parsley, and salt.
• transfer the thickened sauce mixture into the saucepan with the beef. simmer until tender, about 1 1/2 hours.

caribbean beef loin steaks

Ingredients

• Servings: 6
• 1 fluid ounce coconut-flavored
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1/2 teaspoon white vinegar
• 1 tablespoon fresh lemon juice
• 4 slices onion
• 6 (8 ounce) beef top sirloin steaks
• 1 tablespoon olive oil

Recipe

Preparation Time: 10 mins Cook Time: 6 mins Ready Time: 2 hrs 46 mins


• whisk together the , salt, pepper, cinnamon, powder, oregano, sage, vinegar, and lemon juice in a bowl; pour into a gallon-sized, resealable plastic bag. add the onion and steaks to the marinade. seal the bag, squeezing out as much air as possible. allow to marinate in refrigerator 2 1/2 hours.
• heat the olive oil in a large skillet over medium heat. cook the steaks with the skillet covered to desired doneness, about 3 minutes per side for medium rare.

mexican botana platter

Ingredients

• Servings: 12
• 2 pounds beef skirt steak
• 2 pounds boneless chicken thighs
• 2 teaspoons fajita seasoning
• 2 1/2 teaspoons garlic powder, divided
• 2 cups refried beans
• salt to taste
• lemon pepper to taste
• 4 avocados - peeled, pitted, and mashed
• 1 cup corn oil
• 24 corn tortillas
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• 1/3 bunch cilantro, chopped
• 1 (16 ounce) package shredded american cheese
• 12 ounces sour cream
• 2 large tomatoes, chopped
• 4 pickled jalapeno peppers, sliced (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. cut beef and chicken into 1-inch strips, and set aside.
• in a saucepan, warm refried beans over medium-low heat.
• stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. set aside.
• heat corn oil in a deep skillet over medium-high heat. cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. remove crisp tortillas to paper towels. discard oil, and wipe out skillet.
• return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. cook, stirring occasionally, about 7 minutes; then stir in cilantro.
• layer the tortilla pieces along the bottom of a large baking dish. spread refried beans evenly over tortilla pieces. sprinkle cheese over beans, then spread meat mixture evenly on top.
• bake in preheated oven until cheese and beans are bubbly, about 20 minutes. remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. sprinkle tomatoes and jalapenos on top.

Beefy Oven Packets

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 (15.25 ounce) can whole kernel corn
• 1 (15 ounce) can green beans
• 2 (4 ounce) jars mushrooms, drained
• 1 (16 ounce) jar processed cheese sauce
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• cut squares out of aluminum foil. form beef into small, round flat hamburgers and place one (seasoned to taste) on each square. to each burger add a bit of corn, beans, mushrooms and a spoonfull of cheese sauce. fold foil over so that there is no leaking during baking.
• bake in the preheated oven for 1 hour.

suburban cowboy delight

Ingredients

• Servings: 4
• 1/2 pound bacon, cut into 1 inch pieces
• 1/2 pound ground beef
• 1/2 cup diced green bell pepper
• 1/2 cup chopped onion
• 1 (1.25 ounce) package chili seasoning mix
• 1 (14.5 ounce) can canned peeled and diced tomatoes
• 1 (15 ounce) can baked beans

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• in a large skillet over medium heat, fry bacon pieces until browned. crumble the ground beef into the skillet with the bacon, and stir in the green pepper and onion. continue to cook until the beef is no longer pink. drain off any excess grease. stir in the chili seasoning mix until the meat is coated.
• add the tomatoes and beans to the skillet, mix well, and simmer for 15 to 20 minutes. (i always put my biscuits in just then, and they finish together.)

Cuban Goulash

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 pound boneless lamb roast, cubed
• 1 pound onions, diced
• 1 pound bananas, peeled and diced
• 1 (16 ounce) can diced tomatoes with juice
• cayenne pepper to taste
• salt and ground black pepper to taste

Recipe

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


• heat the oil in a large skillet over medium heat, and brown the lamb on all sides. mix in the onions, and cook and stir until tender.
• mix the bananas and tomatoes with juice into the skillet. bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until lamb is very tender. season with cayenne pepper, salt, and pepper.

Ham And Beans And More

Ingredients

• Servings: 8
• 1 pound dried great northern beans, sorted and rinsed
• 4 cups water
• 1/4 cup celery, chopped
• 1 small onion, chopped
• 2 bay leaves
• 1/4 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 leeks (bulb only), cut in half lengthwise
• 1 pound cooked ham, cut into bite-size pieces
• 5 slices bacon
• 4 cups chicken stock
• 1 pinch sea salt to taste
• 1 pinch fresh ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs

Ready Time: 14 hrs 30 mins


• place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. drain and rinse before using.
• combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.
• melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. transfer the leeks to the slow cooker. in the same pan, cook and stir the ham until the edges start to brown; stir into the soup. place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. cut the bacon into bite-size pieces and stir into the soup. pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. season with sea salt and pepper.
• set the cooker to low cook the soup until the beans are very tender, 6 to 8 hours. roughly mash about half the beans with a potato masher to thicken the soup.

Chicken, Rice, And Green Bean Casserole

Ingredients

• Servings: 6
• 1 (6 ounce) package wild rice (such as uncle ben's ®)
• 3 cups water
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast meat - cut into chunks
• 1 (14.5 ounce) can french-cut green beans, drained
• 1 (10.75 ounce) can cream of mushroom soup
• 1 cup mayonnaise

Recipe

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

Ready Time: 1 hr 20 mins


• preheat an oven to 350 degrees f (175 degrees c).
• bring the wild rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.
• while the rice cooks, heat the oil in a pan over medium heat. add the chicken and cook until completely browned on all sides, about 5 minutes. combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish.
• bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes.

jen's hearty three meat chili

Ingredients

• Servings: 8
• 1 pound hot or sweet italian sausage
• 1 pound ground beef
• 1/2 onion, chopped
• 1 1/2 pounds beef stew meat, cut into 1/2 inch pieces
• 1 (28 ounce) can diced tomatoes
• 1 (12 fluid ounce) bottle dark
• 2 cups water
• 1/4 cup chili powder, or to taste
• 1/4 teaspoon red pepper
• 1/4 teaspoon white pepper
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• salt and black pepper to taste
• 3 tablespoons tomato paste (optional)
• 1 (15 ounce) can kidney beans, rinsed and drained (optional)

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• cook and stir sausage in a large skillet over medium heat until browned. drain; place sausage in a pot large enough to hold all ingredients. in same skillet, cook and stir onion with ground beef over medium heat until beef is browned and onions are tender; drain and add to the large pot.
• in same skillet, cook and stir stew beef over medium heat until browned. without draining, pour stew beef into the large pot.
• pour tomatoes, , and water into the pot with meats. stir in chili powder, red pepper, white pepper, sugar, and cinnamon. season to taste with salt and black pepper. simmer until stew beef is very tender, at least 2 hours, stirring occasionally and adding more water as needed. if you prefer a thicker chili, thicken as needed with tomato paste. if using kidney beans, add them 10 minutes before serving, just in time to heat through.

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.