mulholland's idaho chili

Ingredients

• Servings: 10
• 3 cups dried red beans
• 9 cups water
• 4 ounces jalapeno peppers, thinly sliced
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 2 pounds ground beef
• 1 large onion, chopped
• 1 teaspoon salt
• 4 (14.5 ounce) cans diced tomatoes
• 1 (12 ounce) can tomato paste

Recipe

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

Ready Time: 2 hrs


• sort and rinse beans, then place into a large pot along with the water, jalapeno peppers, garlic powder, cumin, and oregano. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are tender, 1 1/2 to 2 hours.
• heat a large skillet over medium-high heat, and stir in the ground beef and onion. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir the beef into the simmering beans along with the salt, diced tomatoes, and tomato paste. return to a simmer, and cook for 15 minutes. remove from the heat, and allow to stand for a few minutes before serving.

beef and veggie stew with dumplings

Ingredients

• Servings: 8
• 2 pounds cubed beef stew meat
• salt and ground black pepper to taste
• 1/2 cup margarine
• 2 (10.75 ounce) cans condensed tomato soup
• 1 (14 ounce) can whole kernel corn, undrained
• 1 (15 ounce) can peas, undrained
• 1 (15 ounce) can green beans, drained
• 1 (13.5 ounce) can spinach, undrained
• 4 cubes beef bouillon
• 4 cups water
• 1 pinch garlic powder, or to taste
• 1 pinch garlic and herb seasoning blend (such as mrs. dash®), or to taste
• 1 (16.3 ounce) can refrigerated biscuits (such as pillsbury grands®)

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 35 mins

Ready Time: 1 hr 45 mins


• season the beef with salt and black pepper; heat the margarine in a skillet over low heat, and cook the beef, stirring occasionally, until the meat is browned and tender, about 45 minutes.
• while the beef is cooking, place the tomato soup, corn, peas, beans, spinach, beef bouillon cubes, water, garlic powder, and garlic herb seasoning in a large, heavy saucepan, and bring to a boil over medium heat. reduce heat to a simmer, then add the stew beef. simmer to blend the flavors, about 30 minutes.
• cut each biscuit into quarters, flatten slightly, and gently stir the dumplings into the stew. simmer uncovered for 10 minutes, then cover the stew and simmer 10 more minutes.

quick and easy pad thai

Ingredients

• Servings: 6
• 1 (6.75 ounce) package dried rice vermicelli
• 3 cups ketchup
• 1/2 cup soy sauce
• 3 tablespoons lime juice
• 2 teaspoons sugar
• 1 teaspoon curry powder
• 2 teaspoons smooth peanut butter
• hot chile paste (optional)
• 1 tablespoon vegetable oil
• 2 skinless, boneless chicken breast halves - diced
• 1/2 pound shrimp, peeled and deveined
• 4 cups bean sprouts
• 2 green bell peppers, sliced
• 2 eggs, beaten
• 1 cup chopped green onions
• 1 tablespoon chopped unsalted peanuts

Recipe

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


• soak rice noodles in warm water for 20 minutes. drain, and set aside.
• in a medium bowl, stir together the ketchup, soy sauce, lime juice, sugar, curry powder, peanut butter and chile paste. set aside.
• heat oil in a wok or large skillet over medium-high heat. add chicken, and cook for about 5 minutes, or until juices run clear. add the green peppers, and saute for a minute. move the chicken and pepper to one side of the pan, and pour in the eggs. cook eggs, stirring constantly until firm and scrambled, stir in the chicken and peppers. add shrimp and pour in 1/4 of the ketchup mixture along with bean sprouts and noodles. mix and cook for a few minutes until shrimp are pink. add the remaining sauce, and cook until heated through. garnish with green onions and chopped peanuts, and serve.

quick fix tortellini soup

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 (16 ounce) package frozen tri-color cheese tortellini
• 2 (14 ounce) cans beef broth
• 2 (10.75 ounce) cans cream of onion soup
• 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.
• cook on high for 1 hour.

spartan tri tip chili

Ingredients

• Servings: 8
• 8 slices bacon
• 1/4 cup vegetable oil
• 3 pounds beef tri tip, cut into 1/2-inch cubes
• 1 large sweet onion, chopped
• 6 cloves garlic, crushed
• 3 jalapeno peppers, diced
• 6 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 2 (14.5 ounce) cans diced tomatoes
• 1 (12 fluid ounce) can or bottle dark (such as shiner bock®)
• 2 fluid ounces tequila
• 2 tablespoons dried oregano
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 4 cups beef stock
• 4 chipotle peppers in adobo sauce, chopped
• 1/2 cup steak sauce
• 1 (11 ounce) can mexican-style corn, drained
• 1 green bell pepper, diced

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 35 mins

Ready Time: 4 hrs 5 mins


• place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels. crumble bacon when cool enough to handle.
• heat vegetable oil in a large soup pot over medium heat and brown tri tip in the hot oil, working in 4 batches, until beef is browned and no longer pink inside, about 5 minutes per batch. return all cooked beef to pot and stir sweet onion, garlic, jalapeno peppers, chili powder, cumin, and paprika into meat; cook and stir until onion is translucent, about 5 minutes.
• pour tomatoes, beer, tequila, oregano, salt, and black pepper into mixture, scraping up and dissolving any browned bits of food on the bottom of the pot. stir reserved bacon, beef stock, chipotle peppers, and steak sauce into the mixture; bring to a boil.
• reduce heat to low and stir in mexican-style corn and green bell pepper. cover and simmer chili, stirring occasionally, until thickened and meat is very tender, about 3 hours.

mandarin chicken saute

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 tablespoon sesame oil
• 1/2 cup chicken broth
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 6 small orange jelly beans
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 1/2 teaspoon minced fresh ginger root
• 2 tablespoons sliced almonds
• 2 tablespoons minced green onions
• 1 teaspoon fresh cilantro sprigs, for garnish

Recipe

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


• heat oil in a large skillet over medium high heat. brown chicken in oil for 2 to 3 minutes, then reduce heat to low. cover and saute for 8 to 10 minutes or until cooked through and juices run clear. remove chicken from skillet and keep warm.
• in the same skillet, combine the broth, vinegar, honey, jelly beans, red pepper flakes, garlic and ginger root. simmer over medium heat until liquid is reduced by half, then remove from heat and let stand 5 minutes.
• remove jelly beans from sauce; stir in almonds and green onion. slice reserved chicken and place on a platter. spoon sauce over the top and garnish with jelly beans and cilantro.

Restaurant Style Red Beans And Rice

Ingredients

• Servings: 6
• 2 (15 ounce) cans red beans, with liquid
• 1 (15 ounce) can red beans, drained
• 1/2 pound smoked ham hock
• 5 1/4 cups water, divided
• 2 cups uncooked long-grain rice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground red pepper
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 5 tablespoons lard

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 35 mins


• in a 2 quart saucepan combine 1 drained can of bean, 1 undrained can of beans, ham hock and remaining 1 1/4 cup water. simmer on medium heat for 1 hour, until the meat starts to come away from the bone. remove from heat and cool until meat can be handled to be removed from bone.
• in a saucepan bring 4 cups water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• in a food processor combine meat, beans and the liquid in which they cooked. to the mixture add onion powder, garlic salt, red pepper, salt, black pepper and lard. process for 4 seconds. beans should be chopped and the liquid thick.
• to the food processor add the third can of drained beans. process for 1 or 2 seconds, so that most of the beans remain almost whole. pour mixture back into saucepan and cook slowly on low, stirring often, until heated through.
• serve over cooked rice.