1. Add red beans & tomatoes to a large pot. Set to low. Brown ground sirloin in a skillet on medium-high. Add salt & pepper to season. Just a little bit, be sensible.
2. Now is the good part. Take a couple of pinches of your sugar & add to the browning sirloin. Do the same with the brown sugar. If there is a good amount of fat/grease, drain. Leave a little to help with the chili mix.
3. Add the Original Chili season mix to the ground sirloin. Add to the pot with red beans & tomatoes.
4. In a skillet, brown the ground beef. Once again add salt & pepper, pinches of brown & regular sugar.
5. Take chipotle hot sauce & regular hot sauce & add a couple of shakes around the browning beef. (How much you add here determines the real hotness of the chili. None to little for just a sweet & mild chili or more for sweet & hot, & a good amount like me for the real sweet & fire in your mouth!!)
6. Keep the fat/grease & add to pot with red beans, tomatoes, & ground sirloin. Add mild/hot chili seasoning. Slice the bacon into smaller bite sized pieces.
7. In skillet take the thick sliced bacon pieces & cook in previous fat/grease that is left & the seasoning. As the bacon is cooking, add the rest of the sugars to the pot with everything else. When the bacon is finished, add to pot & let simmer.
8. Enjoy with saltine crackers.
Posted by Trish | Under Dinner, Pasta, Pork
Saturday Mar 29, 2008
Submitted by *Vilification*
Serves 4
3 oz. pancetta (Italian unsmoked cured bacon), chopped
1 tbsp extra-virgin olive oil
1 small onion, fine chopped
4 garlic cloves, crushed
2 tbsp fine chopped fresh sage
8 oz. peeled roasted whole chestnuts, coarsely crumbled
8 oz. dried flat egg noodles such as tagliatelle or fettuccine
2 oz. finely grated Parmigiano-Reggiano
2 tbsp unsalted butter
1 tbsp fine chopped fresh flat-leaf parsley
1. Cook pancetta in oil in a 12″ heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
2. Add onion & cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic & 1 tbsp sage & cook, stirring, 1 minute. Stir in chestnuts & remove from heat.
3. Cook pasta in a 6- to 8-qt. pot of boiling salted water according to package directions. Reserve 1½ c. cooking water, then drain pasta in a colander & add to pancetta mixture in skillet.
4. Add 1 c. reserved cooking water along with cheese & butter & cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
5. Add salt & black pepper to taste & serve sprinkled with parsley & remaining tbsp sage.
1. Cut chicken into chunks. Beat egg with ½ milk; dip chicken in egg & milk mixture, then into bread crumbs, coating well.
2. Brown in a little oil until golden. Place chunks in baking dish, add swiss cheese & ham. Mix cream of chicken soup with 1 c. of milk; mix well & pour over all.
3. Bake about 30 minutes at 350°F. or until bubbly.
4. Boil 2 c. of your choice pasta (penne works well). Drain & toss with the chicken mixture.
Posted by Trish | Under Dinner, Pasta, Pork
Saturday Mar 29, 2008
Submitted by Carli
1lb tube pasta (rigatoni, penne, etc.)
1 tbsp olive oil
1lb kielbasa sausage, cut into 1″ chunks
2 bell peppers (1 red & 1 yellow), diced
2 c. broccoli florets, bite size
1 tbsp minced garlic
1 14oz. can chopped tomatoes
1 c. shredded mozzarella
Cook pasta per directions until firm-tender. While pasta cooks, heat oil in a nonstick skillet over medium heat. Add sausage & heat through. Remove with a slotted spoon & set aside. Add peppers, broccoli, & garlic & cook until crisp-tender. Stir in tomatoes & add sausage back. Increase heat to high & cook uncovered until hot, stirring often. Drain pasta & return to pot. Add sausage mixture, then toss to mix. Spoon into serving dish & top with cheese.
Pasta for 4; whatever you like best. Veal tortellini
Fresh herbs: thyme, oregano, flat parsley
works very well.
1 tbsp olive oil (may not need it)
1. Cook enough pasta for 4 people following the directions on the pkg.
2. Heat a large non-stick pan to medium heat. If you don’t have non-stick pans, use approximately 1 tbsp of olive oil to coat the pan.
3. When the pan is warm, add the bacon & cook until well browned & crispy. Add mushrooms & leek to the pan & cook until the leek is transparent & mushrooms have wilted.
4. Add white wine to this mixture. Add cream & stir thoroughly. Turn down to simmer & leave for 10 minutes.
5. Add parmesan & fresh herbs. Allow to simmer for a further 5 minutes. Add cooked pasta to pan & stir through.
6. Garnish with fresh herbs & serve with a crispy side salad.
