Preparation Time: 20 mins
Ready Time: 2 hrs 20 mins
mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn
2 (15 ounce) cans ranch-style beans
Recipe
brown ground beef and drain off fat.
in a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, ranch-style beans with liquid, and cubed processed cheese simmer on low heat until the cheese is melted and the onion is tender. serve hot..
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
heat oil in a large skillet over medium heat. fry onion in oil until translucent. transfer to a medium bowl, and mix with mashed potatoes and corned beef. season with salt and pepper. form into 8 patties. fry patties in the skillet over medium-high heat until golden brown on both sides.
Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 35 mins
whisk together the cornstarch and water in a small bowl. mix in the soy sauce and olive oil, and set aside.
heat the vegetable oil in a skillet or wok over medium-high heat. saute the carrot, pepper, and zucchini in oil for about 5 minutes. stir in the corn, garlic, green onions, and bean sprouts. pour in the soy sauce mixture. cook and stir for about 5 minutes, or until vegetables are tender but crisp. serve immediately.
Preparation Time: 5 mins
Cook Time: 25 mins
Ready Time: 30 mins
beat eggs in a large bowl. add the celery, onion, bean sprouts, mushrooms, chicken, beef, lamb, salt and pepper. mix together.
heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. when all of the mixture is browned, set aside.
to make sauce: dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. add cold water and cornstarch and stir until thick and smooth. serve with egg foo yung.
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
preheat the oven to 350 degrees f (175 degrees c).
grate the luncheon meat in to a medium bowl using a cheese grater. stir in the chili and cheddar cheese. spread the mixture each bun half using a fork, and place them on a baking sheet.
bake for 8 to 10 minutes in the preheated oven, until heated through and buns are nicely toasted on the bottom.
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.
2 (14.5 ounce) cans chopped stewed tomatoes, with juice
1 (8.75 ounce) can whole kernel corn, drained
1 (8 ounce) can red kidney beans, drained
1/2 cup uncooked long grain white rice
1 (4 ounce) can diced green chilies, drained
1/4 teaspoon salt
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
heat the oil in a skillet over medium heat. brown the lamb chops about 5 minutes on each side. remove chops from skillet and drain oil.
mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. bring liquid to a boil. cook and stir for 1 minute, until heated through. transfer the tomato mixture to a baking dish. arrange the browned lamb chops over the mixture.
bake covered 30 minutes in the preheated oven. uncover, and continue baking 10 minutes, until rice is tender and lamb has reached an internal temperature of 145 degrees f (63 degrees c).
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
pour chicken stock into a large pot. stir the crumbled ground lamb into the stock, and simmer over medium heat until the lamb is cooked through and no longer pink, about 15 minutes. stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. adjust seasonings to taste.
1 (10.75 ounce) can condensed cream of chicken soup with herbs
8 ounces shredded cheddar cheese
2 tablespoons sour cream
1 (15 ounce) can green beans, drained
8 slices ham, chopped
salt and pepper to taste (optional)
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
pour the potato rounds into a 9x13 inch glass baking dish. heat in the microwave for about 2 minutes to thaw. the potato rounds should be cold, but not frozen.
in a medium bowl, stir together the cream of chicken soup, cheddar cheese, and sour cream. stir in the green beans and ham. stir this mixture into the potato rounds until evenly blended.
return to the microwave, and cook on high power for 5 minutes, or until heated all of the way through. if you have a high powered microwave, you may want to check on your casserole every two minutes or so. season with salt and pepper, and serve.
1/2 medium head bok choy, cut into 1 1/2 inch strips
1 head fresh broccoli, cut into bite size pieces
1 (1.41 ounce) package tamarind soup base
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
heat oil in medium stock pot. saute onion and garlic until tender. add beef to pot, and saute until browned. pour in water. bring to a boil, reduce heat, and simmer 20 to 30 minutes.
place tomatoes and green beans in pot, and continue to simmer for 10 minutes. stir in bok choy, broccoli and tamarind soup mix. simmer for an additional 10 minutes.
1 (14.5 ounce) can petite diced tomatoes, undrained
2 tablespoons italian seasoning
salt and ground black pepper to taste
2 tablespoons grated parmesan cheese, divided
Recipe
Preparation Time: 20 mins
Cook Time: 4 hrs
Ready Time: 12 hrs 20 mins
place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. allow to soak overnight. drain and rinse the beans.
place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. reduce heat to medium-low, and simmer for 3 hours. remove bay leaves, and discard. remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. stir in celery, carrots, diced tomatoes, italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. serve in bowls and sprinkle each serving with about 1 teaspoon of parmesan cheese.
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 (16 ounce) bag fresh spinach leaves, chopped
1 cup mild salsa
Recipe
Preparation Time: 25 mins
Cook Time: 25 mins
Ready Time: 50 mins
heat 1 teaspoon olive oil in a pressure cooker over medium heat. add sausage meat, and cook until browned, breaking it into crumbles. remove sausage to a plate and drain oil. add another 1 teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent. add barley and stir 1 minute. return sausage to pressure cooker. add lentils, chicken, parsley, and chicken stock to cooker, adding enough stock to completely cover chicken. close cover securely; place pressure regulator on vent pipe. bring pressure cooker to full pressure over high heat (this may take 15 minutes). reduce heat to medium high; cook for 9 minutes. pressure regulator should maintain a slow steady rocking motion; adjust heat if necessary.
remove pressure cooker from heat; use quick-release following manufacturer's instructions or allow pressure to drop on its own. open cooker and remove chicken; shred meat and return to soup. add garbanzo beans, spinach and salsa; stir to blend and heat through before serving.
1 (14.5 ounce) can canned tomatoes, drained and chopped
1/4 cup tomato paste
1 (15.25 ounce) can kidney beans, drained
1 (11 ounce) can whole kernel corn, drained
4 (6 inch) corn tortillas, quartered
1/3 cup shredded reduced-fat cheddar cheese
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 medium casserole dish.
in a skillet over medium heat, cook the ground beef until evenly brown. drain, and set aside.
heat the olive oil in a separate skillet over medium heat, and cook the onions until tender. mix in the green pepper and peas, and season with chili powder and red pepper flakes. stir the cooked beef, tomatoes, and tomato paste into the mixture. reduce heat to low, and simmer 5 minutes. mix in the kidney beans and corn.
spoon 1/2 the skillet mixture into the prepared casserole dish, and top with 1/2 the tortilla quarters. layer with remaining skillet mixture.
cover and bake 25 minutes in the preheated oven. remove cover, and top with remaining tortillas and cheese. continue baking 10 minutes, or until cheese is melted and golden brown.
1 (15 ounce) can garbanzo beans (chickpeas), undrained
1/2 red bell pepper, diced
1/2 turnip, peeled and diced
1 cup corn kernels
1/2 (15 ounce) can tomato sauce
1 pinch crushed red pepper flakes (optional)
1 pinch salt
1 pinch cracked black pepper
Recipe
Preparation Time: 25 mins
Cook Time: 1 hr 40 mins
Ready Time: 2 hrs 5 mins
heat the olive oil in a large saucepan over medium heat. stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the garbanzo beans, red bell pepper, turnip, corn, and tomato sauce. season with red pepper flakes, salt, and black pepper. bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours.
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.
1/2 pound processed cheese (such as velveeta®), diced
1 1/2 cups salsa
1 (15 ounce) can pinto beans, drained and rinsed
1 (14 ounce) can whole kernel corn, drained
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
cook the ground beef and onion into a large skillet over medium heat until browned and crumbly, about 10 minutes. break the meat apart as it cooks. drain the excess grease.
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 macaroni, 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 8 minutes. drain well in a colander set in the sink.
add the macaroni to the the beef and onion and place over medium-low heat; stir in the processed cheese until melted, about 3 minutes. add the salsa, pinto beans, and corn to the mixture; stir and heat until the mixture slightly, another 5 minutes.
Preparation Time: 20 mins
Cook Time: 35 mins
Ready Time: 55 mins
preheat oven to 350 degrees f (175 degrees c).
heat the olive oil in a skillet over medium heat, and cook the onion until tender. mix in garlic, and cook until heated through. mix in red beans, tomatoes, and red bell pepper. season with basil, oregano, salt, and pepper. continue cooking 10 minutes, stirring occasionally.
melt the butter in a saucepan over medium heat, and gradually mix in flour until smooth. slowly stir in the milk. mix in parmesan cheese, and continue to cook and stir until slightly thickened.
spread 1/2 the red bean mixture in a 9x9 inch casserole dish, and top with 2 lasagna noodles. layer with remaining bean mixture and remaining noodles. cover with the sauce, and top with gruyere cheese.
bake 20 minutes in the preheated oven, or until lightly browned.
2 (14.5 ounce) cans chopped tomatoes with mexican spices
tortilla chips
chopped avocado
sliced black olives
shredded cheese
chopped green onions
sour cream
chopped cilantro
Recipe
sweat onions and garlic in olive oil.
add chicken, corn, beans and chilies and heat thoroughly.
add chicken broth, idahoan® bacon & cheddar chipotle flavored mashed potatoes and tomatoes. simmer for 45 minutes and adjust seasoning (we like it a little bit spicy so we add some hot sauce at this point).
here's the important part when serving: crunch up tortilla chips on bottom of the bowl and ladle soup over. top with diced avocado, sliced olives, shredded cheese, green onions, a dollop of sour cream and cilantro.
1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
1 (15 ounce) can green beans, drained
salt and ground black pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr 10 mins
Ready Time: 1 hr 20 mins
heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
combine ground beef, tortellini, beef broth, cream of onion soup, diced tomatoes with green chile peppers, green beans, salt, and pepper in a slow cooker.
blend fava beans, olive oil, tahini, lemon juice, garlic, shoyu, brown rice vinegar, ginger juice, and chile oil in a blender on medium speed until smooth, about 5 minutes.
1 (14.5 ounce) can diced tomatoes with basil and garlic
2 potatoes, diced
1 (15 ounce) can kidney beans, drained
1 cup bite-sized pieces kale
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr
Ready Time: 1 hr 20 mins
heat olive oil in a large pot over medium heat. cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
pour vegetable stock over the vegetable mixture; season with italian seasoning, kosher salt, and black pepper. stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. add kale and continue cooking until the kale wilts, about 5 minutes.
soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. after trimming off any tough stems, slice the mushrooms. with the fingers, shred the tiger lily stems.
place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded lamb into a saucepan. bring to a boil, and simmer for 10 minutes.
stir in soy sauce, sugar, salt, white pepper, and vinegar. combine cornstarch with 3 tablespoons water. add a little of the hot soup to the cornstarch, and then return all to the pan. heat to boiling, stirring. add the bean curd, and cook 1 to 2 minutes.
just before serving, turn off the heat. stir the egg in gradually. mix in sesame oil. sprinkle each serving with scallions.
1 pound chorizo sausage, casings removed and crumbled
1 cup chopped onion
2 cloves garlic, finely chopped
1 (4 ounce) can chopped green chile peppers, drained
8 (10 inch) flour tortillas
2 cups shredded pepper jack cheese, divided
1 (16 ounce) can refried beans, divided
1 (7 ounce) jar roasted red peppers, drained
Recipe
Preparation Time: 15 mins
Cook Time: 55 mins
Ready Time: 1 hr 10 mins
in a large skillet or frying pan, cook chorizo, onion and garlic over medium heat. cook, stirring occasionally, until sausage is done. drain off grease, stir in chilies and set aside.
preheat oven to 400 degrees f (200 degrees c). lightly grease a 10 inch pie plate.
place 2 tortillas in pie plate. spread half of the sausage mixture over tortillas. sprinkle with half of the cheese. place 2 tortillas on top of cheese. spread with beans. place 2 tortillas on beans and place peppers on tortillas. place 2 tortillas on top of peppers. spread with remaining sausage mixture. sprinkle with remaining cheese.
cover and bake in preheated oven for 40 minutes. uncover and bake 15 minutes more, or until cheese is melted and center is hot. cool 10 minutes before cutting.
Preparation Time: 20 mins
Ready Time: 2 hrs 20 mins
mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
preheat the oven to 350 degrees f (200 degrees c). place the tomatillos, california chilies, and red chile peppers into a small roasting pan or a rimmed baking sheet. roast for about 20 minutes, turning frequently. if the chilies start to get too dark, remove them and place into a food processor or blender.
heat the oil in a large skillet over medium-high heat. add chicken pieces and cook, turning to sear evenly on all sides.
combine the tomatillos and chilies in a blender or food processor and blend until smooth. season with salt to taste. pour this mixture in with the chicken. reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes.
3 cooked, boneless chicken breast halves, shredded
1 (15 ounce) can kidney beans
1 cup whole kernel corn
1 (14.5 ounce) can stewed tomatoes
1/2 cup chopped onion
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (4 ounce) can chopped green chile peppers
2 (14.5 ounce) cans chicken broth
1 tablespoon ground cumin
Recipe
Preparation Time: 20 mins
Cook Time: 45 mins
Ready Time: 1 hr 5 mins
place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. simmer 45 minutes.
1 (28 ounce) can crushed tomatoes (such as hunt's®)
3 (4 ounce) cans chopped green chilies
2 cups diced cooked chicken
1 (32 ounce) can chicken broth
1 (1.25 ounce) package taco seasoning
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground mexican oregano
1 teaspoon ground marjoram
2 cloves garlic, minced
Recipe
Preparation Time: 5 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 5 mins
combine the great northern white beans, crushed tomatoes, green chilies, cooked chicken, chicken broth, taco seasoning, cayenne pepper, ground cumin, ground mexican oregano, ground marjoram, and minced garlic in a slow cooker.
cook on low until the flavors are thoroughly blended, about 8 hours.
1 (15.5 ounce) can small red or pinto beans, drained
2 cups grated pepper jack cheese
1 medium-large onion
2 tablespoons olive oil
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth
3 tablespoons sour cream
12 corn tortillas (about 5 1/2 inches in diameter)
optional garnish:
chopped fresh cilantro
hot red pepper sauce
Recipe
adjust oven rack to middle position; heat oven to 375 degrees. in a medium bowl, mix chicken, beans and 1 cup cheese; set aside. thinly slice 1/2 cup onion; set aside. finely chop remaining onion.
heat oil in a 12-inch skillet over medium-high heat. add chopped onions and saute until golden, about 5 minutes. add tomato sauce; simmer until very thick, about 12 minutes. (stir frequently; reduce heat if sputtering dramatically.) add broth; bring to simmer. remove from heat; whisk in sour cream. stir 1/2 cup sauce into chicken mixture.
spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. top with remaining sauce and cheese.
bake until bubbly, about 20 minutes. top with sliced onions and the optional cilantro. serve hot. pass pepper sauce separately.
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.
1 (4 ounce) can chopped green chile peppers, drained
4 ounces cream cheese, softened
1/2 teaspoon ground cumin
2 cups chopped cooked turkey
8 (8 inch) flour tortillas
1 (16 ounce) jar salsa
1 (16 ounce) can chili beans, undrained
1 cup shredded monterey jack cheese
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
in a medium bowl, mix chile peppers, cream cheese, and cumin. stir in chopped turkey.
place the tortillas in a microwave oven. heat for 1 minute, or until the tortillas are softened. spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
in a medium bowl, combine the salsa and beans. spoon the mixture over the enchiladas. sprinkle the top with cheese.
bake 20 minutes in the preheated oven, or until bubbly and lightly browned.
in a wok or skillet, melt butter or margarine over medium heat. add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. add chicken broth and baby corn. continue cooking until celery is cooked but still crisp. stir in the green beans or bean sprouts and soy sauce.
mix cornstarch and water together in a small bowl. slowly stir into vegetables. sauce should start to thicken a little. mix in chicken, and heat through.
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can reduced-sodium black beans, rinsed and drained
1 small onion, chopped
1 (4.5 ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon minced garlic
1 teaspoon oregano
1 pinch ground cumin
Recipe
Preparation Time: 10 mins
Cook Time: 4 hrs 10 mins
Ready Time: 4 hrs 20 mins
cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
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.
in a large stock pot, add water, ham bone and pre-soaked beans. bring to a boil, reduce heat and simmer until beans are close to soft.
remove bone and cut off remaining meat. remove 1/3 of beans and mash with potato masher or food processor.
return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. if you are using dripping from a previously cooked ham add those now. simmer until vegetables are tender and serve.
Preparation Time: 20 mins
Cook Time: 45 mins
Ready Time: 1 hr 5 mins
preheat oven to 350 degrees f (175 degrees c).
place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside. in the same skillet, crumble ground beef and cook over medium-high heat 2 minutes. mix in onion and continue to saute until beef is browned and onion is golden. drain grease if desired.
in a 4 quart casserole dish, mix together bacon, beef, onion, lima beans, kidney beans, lamb and beans, dry mustard, brown sugar, salt, and pepper. cover dish and bake in preheated oven for 45 minutes, until bubbly.
stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
cook on high for 6 hours.
heat olive oil in a large skillet over medium heat. cook and stir onions and garlic in hot oil until the onion is translucent, about 5 minutes. stir into the chili.
continue cooking chili on low until the beans are completely tender, 4 to 6 hours more.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
heat the oil in a large pot over medium heat. stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. mix in 1 can black beans and chicken broth.
in a blender, puree remaining can of beans until smooth. mix into the pot. bring soup to a boil. reduce heat to low. mix in ham, cumin, salt, and pepper. simmer 20 minutes. garnish with cheddar cheese and sour cream to serve.
2 skinless, boneless chicken breast halves, cut into 1/2-inch strips
6 large shrimp, peeled and deveined
2 tablespoons lime juice
2 tablespoons fish sauce
1 jalapeno pepper, cut into 8 thin slices
1/4 cup chopped fresh cilantro
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
soak the bean threads in a large bowl of hot water until soft, about 15 minutes; drain and cut into bite-size lengths. divide the noodles into 4 bowls.
bring the chicken broth, garlic, ginger, and lemongrass to a boil in a large saucepan; reduce heat to medium-low and cook the mixture at a simmer until fragrant, about 15 minutes. add the chicken and shrimp to the soup; simmer until the chicken pieces are cooked through, 3 to 5 minutes. stir the lime juice and fish sauce through the soup. ladle the soup over the noodles; top with jalapeno pepper slices and cilantro to serve.
Preparation Time: 25 mins
Cook Time: 30 mins
Ready Time: 1 hr
heat 1 tablespoon of canola oil in a large skillet over medium-high heat. add the cubed tofu, and cook until lightly browned on all sides, about 10 minutes; remove from the skillet and set aside. reduce the heat to medium, and pour in the remaining canola oil. stir in the onion, garlic, and green pepper. cook and stir until the onion has softened and turned translucent, about 5 minutes.
return the tofu to the skillet along with the garbanzo beans and tomato. season with garam masala, salt, and pepper, and pour in the water. bring to a simmer, and cook for 10 to 15 minutes until thickened to your desired consistency. remove from the stove, and allow to rest for 5 minutes before serving.
in a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned. drain excess fat and place this mixture in the bottom of a lightly greased 9x13 inch baking dish.
layer the green beans, carrots, corn and peas over the beef mixture. place the cheese over the vegetables.
prepare the potatoes according to package directions, but add some extra milk or water to make it a little runny. cover the entire casserole with the potatoes.
bake at 350 degrees f (175 degrees c) for 1 hour, or until potatoes get slightly crusty and the sides of the dish are bubbly.
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
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.
in a large skillet over low heat, cook corn and black beans, 2 minutes. stir in the tomatoes, reserving their juice. season with salt and pepper, and cook 2 minutes more. pour in enough tomato juice to cover and season with hot pepper sauce and worcestershire. increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes. spoon over cooked pasta.
heat the oil in a large skillet over medium-high heat. place the roast into the hot oil and cook, turning frequently, until browned on all sides. remove from the skillet and place in a slow cooker.
cook garlic and onions in the skillet in the meat drippings until tender. stir in the salt and tomato sauce. combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, and orange zest; stir into the tomato sauce. pour the tomato sauce over the roast in the slow cooker. add potatoes, carrots and celery. cover, and cook on low for 6 to 8 hours, or until meat is tender. garnish with sliced almonds before serving.
1 pound skinless, boneless chicken breast halves - cut into cubes
Recipe
cook angel hair pasta in a large pot of boiling water until al dente.
saute bell pepper, green onion, and bean sprouts until tender-crispy. set aside.
saute chicken until done. set aside.
mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. add chicken broth. add pasta, sauteed vegetables, and chicken. toss to coat all ingredients. serve immediately.
Preparation Time: 2 mins
Cook Time: 15 mins
Ready Time: 17 mins
heat 1 tablespoon of olive oil in a large skillet over medium heat. add onions and garlic; cook and stir for a few minutes. mix in the habanero pepper and continue cooking until tender. remove from the heat and transfer to a bowl. pour in the beans, rice and bread crumbs. season with ginger, salt, allspice and nutmeg. mix thoroughly using your hands. form into 6 patties.
heat the remaining oil in a large skillet over medium-high heat (you can use the same one). fry the patties until golden on each side, about 10 minutes total. serve on buns with your favorite toppings.
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
bring a large pot of lightly salted water to a boil. place penne in the pot, cook for 8 to 10 minutes, until al dente, and drain.
in a skillet over medium heat, cook the sausage until evenly brown. cool and slice.
heat the oil in a large pot over medium heat, and cook the garlic 1 minute, until lightly browned. mix in sausage, pesto, and white . cook and stir until heated through. mix in beans with liquid and arugula, and cook until arugula is wilted. stir in the tomatoes, and cook until heated through. toss with pasta, season with salt and pepper, and top with goat cheese to serve.
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 1 hr 40 mins
submerge the rice noodles in a large bowl of hot water for about an hour.
pour 1/2 tablespoon of oil into a large skillet, and add eggs. scramble into medium-sized pieces, and transfer to plate. set aside.
in a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. season with garlic powder and paprika. heat until sauce is smooth. season liberally with cayenne pepper.
drain noodles; noodles should be very flexible, but still relatively firm. heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. serve immediately, garnished with lime wedges.
2 (10.75 ounce) cans condensed cream of celery soup
1 1/4 cups milk
1/2 cup dry bread crumbs
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
preheat the oven to 350 degrees f (175 degrees c).
in a large pot, combine the green beans, onion and water. bring to a boil, and cook until tender, about 5 minutes. drain, and transfer to a 2 quart casserole dish. while the beans cook, fry the canadian bacon in a skillet over medium-high heat until crisp. stir in with the beans along with the cream of celery soup and milk. sprinkle bread crumbs over the top.
bake for 30 minutes in the preheated oven, until heated through and sauce is bubbly. this recipe also works well to make ahead and refrigerate or freeze until needed. if baking cold, bake for 1 hour.
Preparation Time: 20 mins
Ready Time: 2 hrs 20 mins
mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.
lightly coat the inside of a slow cooker with cooking spray.
heat a large skillet over medium-high heat. cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. transfer ground turkey to the slow cooker.
stir crushed tomatoes, black beans, kidney beans, diced tomatoes, tomato paste, chili powder, black pepper, salt, and garlic powder into ground turkey.
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 45 mins
preheat oven to 375 degrees f (190 degrees c). grease a 9x13 inch baking pan.
brown the ground beef in a large skillet over medium-high heat. drain fat. stir in the tomatoes, corn, tomato sauce, chili beans, ketchup, onion, and chili powder. mix well.
line the prepared pan with the biscuits, covering the bottom and the sides. brush biscuits with vegetable oil; sprinkle evenly with cornmeal. spoon the ground beef mixture into the biscuit-lined dish. sprinkle with the shredded cheese.
bake in the preheated oven until biscuits are golden and the cheese is melted, about 25 minutes.
spread mayonnaise on one slice of toast, then spread mustard on the other. arrange the sliced turkey on one side. spread guacamole over the turkey. pile on the salad greens, bean sprouts, avocado and cheese. finish with tomato slices, then place the remaining slice of toast on top.
1 1/2 pounds beef stew meat, cut into bite-size chunks
1 cup diced onion
1 teaspoon ground turmeric
1 teaspoon salt, or more to taste
1/2 teaspoon ground black pepper
2 cups chopped fresh spinach
1 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh chives
4 cups chicken broth
1 cup lime juice
2 teaspoons minced garlic
Recipe
Preparation Time: 25 mins
Cook Time: 4 hrs 10 mins
Ready Time: 4 hrs 35 mins
mix diced potatoes and kidney beans in a slow cooker.
heat 1 tablespoon olive oil in a large skillet over medium heat. cook beef and onion in hot oil until both are beginning to brown, about 7 minutes; season with turmeric, 1 teaspoon salt, and black pepper. transfer beef mixture to the slow cooker.
heat remaining olive oil in the skillet over medium-high heat. saute spinach, parsley, cilantro, and chives in the skillet until slightly wilted, 5 to 6 minutes; add to the slow cooker.
stir chicken broth, lime juice, and garlic into the mixture in the slow cooker.
1 pound kielbasa sausage, cut on the bias into 1/4-inch slices
1 tablespoon olive oil
1/4 cup heavy cream
1 cup white kidney beans, drained and rinsed
ground black pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
preheat an oven to 400 degrees f (200 degrees c).
place shallot and garlic cloves over two layers of aluminum foil. coat with 2 tablespoons of extra-virgin olive oil and season with salt. wrap the shallot and garlic with the foil, creating a pouch. bake in the preheated oven until the garlic is tender, about 30 minutes. place shallot and garlic in a bowl and mash using a fork. set aside.
meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. cover, and bring the water to a boil. add the brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. set aside.
heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.
add 1 tablespoon of olive oil to the skillet. cook the mashed shallot and garlic in the hot oil for 1 minute. stir in the mustard and cream. reduce the heat to medium-low and add the brussels sprouts and beans. toss to coat and season with salt and pepper. continue cooking until heated through. serve the kielbasa over the brussels sprouts and beans.
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can mild, fire-roasted diced green chile peppers
2 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
in a large skillet heat oil over medium high heat. add chicken and season with garlic, seasoning, hot pepper flakes and salt and pepper to taste. saute for 5 minutes, then add tomatoes and cook for another 5 minutes. add green beans and stir all together. cover skillet, reduce heat to medium low and simmer for approximately 15 to 20 minutes.
1/4 cup frozen chopped spinach, thawed and drained (optional)
1/2 cup frozen corn
1/2 cup frozen peas
1 (16 ounce) can baked beans
1/2 cup chopped fresh cilantro
1/2 teaspoon chili powder
1/2 teaspoon salt
ground black pepper to taste
2 tablespoons butter
3 tablespoons milk
1 pinch salt
Recipe
Preparation Time: 40 mins
Cook Time: 50 mins
Ready Time: 1 hr 35 mins
preheat an oven to 350 degrees f (175 degrees c).
place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two.
meanwhile, combine cumin seeds, ground coriander, ground turmeric, curry leaves, and sliced green chile in a bowl. set aside. place vegetable oil and mustard seeds in a large skillet. cover and cook over medium heat until the mustard seeds begin popping, then reduce heat to low. when the popping stops, quickly add the cumin mixture and replace the lid; cook until the herbs make a hissing sound. mix in the green bell pepper, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the spinach, corn, and peas until heated through. stir in the baked beans. toss in the cilantro, and season with chili powder, 1/2 teaspoon of salt, and pepper. divide vegetable and bean mixture evenly into two 9-inch round pie pans.
combine potatoes, butter, milk, and 1 pinch of salt in a bowl. mash until smooth. spread mashed potatoes over the bean mixture using a fork to create small peaks that will become crisp during baking.
bake in the preheated oven until potatoes are golden brown, 20 to 25 minutes. cool for 5 minutes before serving.
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
unwrap tamales and cut into thick chunks. place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. then layer the onions, cheese, tortilla chips and chili without beans.
repeat this until all ingredients are used, topping off with cheese and chips. then sprinkle with the water.
bake, uncovered, at 350 degrees f (175 degrees c) for 40 to 45 minutes.
brown beef and onion in a large skillet over medium high heat. place browned mixture in a large pot and stir in the tomato sauce, garlic, worcestershire sauce, cinnamon, vinegar, chili powder, cayenne pepper, salt and pepper. simmer, uncovered, over low heat for 1 1/2 hours.
when meat mixture has about 20 minutes cooking time left, 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 and set aside.
serve meat mixture over cooked spaghetti topped with cheese, beans, olives and chopped onion.
