Posted by Trish | Under Condiments, Lunch, Soups
Monday Apr 14, 2008
Submitted by gotMEwrong
Serves 6-8
| 1 lb. lean ground beef |
|
½ c. onions, diced |
| 15-16 oz. black beans (1 can) |
|
15-16 oz. pinto beans (1 can) |
| 14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can) |
|
14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can) |
| 11 oz. Green Giant Mexicorn (1 can) |
|
14 oz. beef broth (1 can) |
| 1 pkg. Old El Paso Taco Seasoning |
|
1 tbsp salt |
| 1 tbsp pepper |
|
½ tbsp garlic powder |
| ½ tbsp chili powder |
|
16 oz. sour cream |
| 1 pkg. Kraft Mexican 4 Cheese Blend, shredded |
|
|
1. Dice the onions. Rinse & drain all cans of beans.
2. Crumble & brown beef in a large pot over medium high heat.
3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.
Posted by Trish | Under Lunch, Soups
Tuesday Apr 8, 2008
Submitted by randilicious
Serves 8
| 1 large onion, finely chopped |
|
1 green bell pepper, finely chopped |
| 4 cloves garlic, minced |
|
3 roma tomatoes, diced |
| 2 tbsp tomato paste |
|
1 tbsp butter |
| ¼ c. all-purpose flour |
|
1 tbsp dried oregano, crushed |
| 1 tsp basil |
|
1 tsp ground cumin |
| 2 tsp crushed red pepper |
|
½ c. chili powder |
| 14.5 oz. whole peeled tomatoes w/ liquid, chopped |
|
1 lb. ground turkey |
| 15.25 oz. kidney beans |
|
1 jalapeño pepper |
| 2 tbsp Jack Daniels whiskey |
|
salt & ground black pepper to taste |
1. Brown the ground turkey w/ ½ large onion, ½ bell pepper, 2 cloves garlic, & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, melt butter until melted. Stir in flour until thickened.
4. Combine remainder of onion, green pepper, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in oregano, cumin, crushed red pepper, chili powder, tomatoes, jalapeño pepper, turkey, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste. Simmer covered over low heat until serving time.
5. Goes great over baked potatoes & some cheddar cheese on top.
Posted by Trish | Under Dinner, Lunch, Poultry, Soups
Friday Apr 4, 2008
Submitted by AnyasMom
Serves 6-8
| 1¾ c. water |
|
14 oz. chicken broth |
| ½ lb. cut up boneless chicken |
|
2 tsp chili powder |
| 1-2 c. salsa |
|
11 oz. corn |
| 3 c. tortilla chips, broken |
|
½ c. Monterey Jack cheese |
In a saucepan, combine water, chicken, broth, & chili powder; bring to a boil. Reduce heat & cover for 8-10 minutes until chicken is done. Add corn & simmer uncovered for 5 minutes. Stir in salsa & cook another 10-15 minutes. Stir regularly. Top with tortilla chips & cheese.
Posted by Trish | Under Lunch, Sandwiches
Saturday Mar 29, 2008
Submitted by Trish
Yields: 2 sandwiches
| 1 c. margarine or butter |
|
1 c. creamy peanut butter |
| 3 tbs. Light Karo Corn Syrup |
|
|
Mix margarine & peanut butter in equal parts. Slowly add Karo syrup until filling is easy to spread. You may need more or less Karo depending on desired consistency. Spread on bread & serve.
Posted by Trish | Under Lunch, Sandwiches
Saturday Mar 29, 2008
Submitted by Foghorn Leghorn
| 2 slices of bread (your choice of type) |
|
Butter or Margarine in a squeeze bottle |
| 2 slices provolone cheese (from deli is best) |
|
1 slice Kraft American Singles |
Use a small grill like a George Foreman but off brand works just as well. You can also do it the old fashioned way & use a skillet but the counter top griddle is faster. Spread the “butter” on one side of the bread on both slices & take both slices of the provolone & put the Kraft American slice in the middle of the provolone. Stick the sandwich in the griddle & close the top. When the buttered slice is a little brown take the sandwich out. Eat & enjoy.
