* 8 ounces boneless beef sirloin steak
* 2 teaspoons olive oil
* 1 large shallot, cut into thin rings
* 4 cups water
* 1 cup unsweetened apple juice
* 2 carrots, cut into matchstick strips (1 cup)
* 1/3 cup long-grain rice
* 1 teaspoon grated fresh ginger
* 1/2 teaspoon instant beef bouillon granules
* 3 cloves garlic, minced
* 2 cups coarsely chopped broccoli
* 1 to 2 tablespoons reduced-sodium teriyaki sauce
* 1 tablespoon dry sherry (optional)
Directions
1. Trim fat from beef. Cut beef into bite-size strips. In a large saucepan heat olive oil over medium-high heat. Cook and stir beef and shallot in hot oil for 2 to 3 minutes or until beef is brown. Remove beef mixture with a slotted spoon; set aside.
2. In the same saucepan combine water, apple juice, carrots, uncooked rice, ginger, bouillon granules, and garlic. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until the carrots are tender.
3. Stir in the broccoli and beef mixture. Simmer, covered, for 3 minutes. Stir in the teriyaki sauce and, if desired, the dry sherry. Makes five 1-1/2-cup servings.
200 grams or more of lentils, red, green, yellow
butter/oil
1 yellow onion diced
2 leeks chopped
1 Large potatoe cubed
2 stalks of celery pref from the heart chopped
1 carrot grated
1 turnip grated
1 pint Soup Stock or bullion cubes
1 boquet garnet
3 bay leaves
salt and pepper to taste
In a large pot melt 1-2 knobs of butter(Substitute teaspoons of oil) sautee onions until clear. Add remaining veg and lightly warm or brown edges. Throw in the herbs and spices. Add 1-2 cups boiling water with bullion and stir until it dissolve. Alternately you can add soup stock instead of water, and you bring this to a slow boil on the stove. Once you hit a rolling boil back it down to a low heat, simmer and add lentils. cook for about 40 miniutes. Start tasting it at 30 minutes.
Remove bay leaves before serving.
serve with crusty bread and butter and a huge dessert.
1 lb. of ground turkey (or ground beef)
1 large onion, chopped
1 pkg. of Hidden Valley Ranch dressing mix
1 pkg. taco seasoning mix
1 can pinto beans
1 can chile hot beans
1 can whole kernel corn
1 can stewed tomatoes (mexican flavoring)
Brown meat and onion; drain. Mix everything (without draining) together in pot for simmering or a crockpot. Simmer for one hour or longer if using crockpot. I cook on low for 3-4 hours. Delicious served with baked tortilla chips, fat free sour cream, and taco cheese. Makes 12 1-cup servings.
I take this to work alot for carry-ins. It is always a hit. Can be a little spicy for some, I sometimes get mild beans and tomatoes.
Crockpot Chicken Chili
3 cans great northern beans
1 ½ cups chicken broth
1 cup chopped onion
2 garlic cloves, minced
1 small can green chilis
2 to 3 canned jalapeno peppers, chopped (optional)
2 tablespoon ground cumin
2 teaspoon chili powder or chipotle powder
2 tablespoon flour
1 to 1 1/2 pounds boneless chicken breasts, cut into 1-inch pieces [I used frozen chicken breasts]
1 can (12 to 15 ounces) whole kernel corn, drained
2 teaspoons of salt
Pepper to taste
PREPARATION:
Combine & stir all items into crockpot on low for 4 hours. Spoon into bowls. Garnish with a spoonful of sour cream, fresh cilantro and green onions, if desired.
This is super easy and made all in one pot! I married into a Hispanic family and I am still learning how to make the authentic foods, but my husband LOVES this soup and asks for it all the time.
1 Tbsp extra virgin olive oil
1 pound of chicken breast or thighs, boneless & skinless
1 medium onion diced
1 green or red pepper diced
1 clove of garlic, minced
1 can of crushed tomatoes (I use Hunt's with green chiles for more heat)
4 C. of chicken broth
3 C. water
1 C. masa harina
16oz can of enchilada sauce, or you can make your own
1 tsp. chili powder
1 tsp. cumin
salt and pepper to taste
16oz of Mexican cheese or cheddar cheese
Red pepper flakes or hot peppers of your choice for added heat.
Tortilla chips
chopped cilantro
1.) Over medium heat, coat pot with oil, and brown chicken 4-5 minutes per side. Set chicken aside.
2.) Add onions, peppers, garlic and saute over medium heat for about two minutes. Add canned tomatoes, stir, cooking for about 1 more minute, then add chicken broth.
3.) Combine masa harina with 2 C. of water in medium bowl; wisk until blended. Add this to the broth mixture. Mix until well combined
4.) Add remaining water, enchilada sauce, and spices. Slowly add the cheese, while mixing to prevent clumping. Bring to a boil.
5.) Shredd the chicken into small bite size pieces, add to the pot. Reduce heat and simmer 30-40 mintues.
6.) Serve in bowl with chips, top with cilantro for added taste!
*If its too hot for you, add a bit of sour cream to your bowl :)
This is a fav. for my husband and I.
(recipe from Best-Loved Slow Cooker)
2 Tablespoons margarine or butter
1&1/2 pounds chicken tenders, cut into 1/2-inch pieces
2 cans (10 3/4 ozs each) cream of potato soup
2 cups forzen corn
1&1/2 cups chicken broth
2 small onions, chopped
2 ribs celery, sliced
2 small carrots, sliced
1 teaspoon dried dill weed
1/2 cup half-and-half
Melt margarine in a large skillet. Add Chicken; cook until browned. Add cooked chicken, soup, corn, chicken broth, onions, celery, carrots and dill to slow cooker. Cover and cook on low 3 to 4 hours until chicken is no longer pink and vegetables are tender.
Turn off heat; stir in half-and-half. Cover and let stand 5 to 10 min. or just until heated through.
This soup started out one night as stir fry but I got bored halfway through and decided that I didn't want to stand over it, even for a few minutes. I started adding more ingredients and this is what came out!
This comes out different for me evertime I make it because I just use what I have in the fridge and cupboard.
This is particularly good served with Garlic Bread.
1 can Black Beans (do not drain)
2 large cans of tomato sauce
2 cloves of garlic, minced
1 medium onion, cut into large chunks
1 large handful of fresh green beans. Cut in half
1 package of frozen corn
1 pound of baby carrots
2 boneless, skinless chicken breasts, cut into bite-sized chunks
1 large can of stewed tomatoes
Chicken Broth
Italian Seasoning to taste
2 Tbsp Olive oil
1 small can of tomato paste
In a large skillet, heat the olive oil. Add the chicken and cook until about half done, turning all the pieces to cook evenly.
In a large pot, combine all other ingredients. Adding the chicken broth to increase the amount of fluid needed to cover all ingredients.
Heat to light boil for about 10 minutes. Add the chicken and lightly boil until the carrots are done.
If the soup seems thin for your taste, add tomato paste to thicken.
When we made this, we used Yellow potatoes and it still turned out really good! This soup was so good!
2 large baking potatoes (8oz each)
3 Tbsp thinly sliced green onions
1/3 cup margarine or butter
1/3 cup all-purpose flour
2 tsp. snipped fresh dill or 1/4 tsp. drid dill
1/4 tsp. salt
1/4 tsp black pepper
4 cups milk
3/4 cup shredded Cheddar cheese
3 Tbsp. thinly sliced green onions
4 slices bacon, crisp-cooked, drained and crumbled
Scrub potatoes thoroughly with a brush, pat dry. Prick potatoes with a fork. Bake in a 425 degree oven for 40 to 60 min or until tender. Let cool. Cut potatoes in half length wise, gently scoop out each potato. Discard potato skins.
In a large saucepan cook 3 Tbsp green onion in margarine until tender, stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 min. more. Add potato pulp and 1/2 cup of the cheese, stir until cheese melts.
To serve, ladle into soup bowls. Garnish each serving with the remaining shredded cheese 3 Tbsp green onion and bacon.
(recipe from Easy Dinners, Soups and Stews)
2 lbs tomatoes
1 red bell pepper, chopped
1/2 cup cucumber, peeled and seeded and chopped
1/4 cup red onion, finely chopped
1 TBSP garlic cloves, minced
1 jalepeno, finely minced(no seeds)optional
1/2 pound cherry tomatoes, quartered
2 TBSP red wine vinegar
4 oz small shrimp, cleaned
4 oz bay scallops
1/2 cup clam juice
salt and pepper to taste
1. In a blender or food processor, puree the large tomatoes, 1/2 cup of the bell pepper, 1/4 cup of the cucumber, 2 TBSP of the onion, the garlic and the jalepeno.
2. Transfer the puree to a bowl and stir in the cherry tomatoes and stir in the remaining bell pepper, cucumner and onion.
3. Stir in the vinegar, and clam juice. Season to taste salt and pepper. Chill this while you prepare the seafood.
4. Bring a saucepan of salted water to a boil. Add the shrimp and scallops and boil until just cooked about 1 minute. Drain out the water. Chop the shrimp in half and stir in the shrimp and scallops into the gazpacho. Chill the soup for three hours or preferably overnight. Make 6 cups.
1 large can Bush's baked beans
2 cans cream corn
2 cans diced tomatoes with jalapenos
1 lb. lean ground beef
1 medium bottle ketchup
chili powder (to taste)
Brown meat and drain. Combine with all other ingredients in a pot and heat over medium high until warm. You can either add the chili powder to the browned meat or just keep adding to the final product until you have it to your liking.
This is a recipe from my MIL. I normally am an anti-vegetable kind of person, but this is really really tasty.
3 T olive oil
1/4 cup chopped carrots (approx 1 carrot)
1/4 cup chopped celery (approx 1 stalk)
1/4 cup chopped onion
2 cloves minced garlic
16 oz can diced tomatoes (I use petite cut)
16 oz white kidney beans (aka cannellini beans)
4 cups chicken broth
dash of pepper
1 1/4 cup uncooked macaroni (we used barilla plus macaroni for extra healthiness ;) )
1. In a large pot, saute carrots, celery, onion, and garlic in oil over a low heat until onions are translucent and carrots are almost cooked.
2. Add tomatoes and immer uncovered until 1/2 of tomato liquid evaporates
3. Add pepper, beans and broth. Simmer covered for 15 minutes
4. Mash soup with a potato masher (we tried with other kitchen implements and finally gave in and bought the masher--much easier!)
5. Bring to a boil and add macaroni. Cook for 5 minutes, then turn off heat.
6. Let stand 10 minutes before serving.
Helpful hint: Don't cook pasta more than 5 minutes or it will get mushy. It finishes cooking in the 10 minutes of standing.
CHILI
2 lbs. ground beef
2 small to medium onions, chopped
1 tablespoon minced garlic
1/4 cup chili powder
1 tsp. cumin
2 tsp. salt
2 tsp. oregano
1 28 oz. can tomato sauce
1 14.5oz can stewed tomatoes
2 14.5oz cans diced tomatoes with green chilies
8 oz. sliced mushrooms (optional)
1 can kidney beans with liquid
Tabasco to taste
Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain. Stir in chili powder, salt, oregano, cumin, tabasco, and tomatoes. Heat to boiling, then reduce heat to simmer, and cover. Simmer, stirring occasionally, for 1 hour. Stir in beans and mushrooms. Simmer, uncovered, for 20-30 minutes minutes, stirring occasionally.
Ingredients:
4 cups vegetable or chicken broth
4 cups V8 (can use tomato juice)
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
3 cups mixed vegetables
2 garlic cloves finely chopped
1 can diced tomatoes
2 cups pasta
Directions:
1. Mix all ingredients into a slow cooker.
2. Cover and cook for 7 - 8 hours.
3. Add pasta last 15 - 20 minutes of cooking time.
1/2 cup chopped onion
1 clove garlic, minced
1 Tbsp. vegetable oil
3 medium zucchini, sliced
4 cups chicken broth
16 oz. can stewed tomatoes
15 oz. can tomato sauce
12 oz. can corn, undrained
1 tsp. ground cumin
1/2 tsp. pepper
Tortilla chips
1/2 cup shredded Monterey Jack cheese
Saute onion and garlic in oil in a Dutch oven. Add zucchini, chicken broth, tomatoes, tomato sauce, corn, cumin, and pepper; bring to a boil. Cover, reduce heat, simmer 15-20 minutes. Spoon soup into individual soup bowls; add tortilla chips and shredded cheese.
Serves 4-6
You can add chicken to it if you want :)
2 lbs. ground beef, browned
1 small onion, chopped
4 oz. can green chiles
1 pkg. taco seasoning
1 can hominy or corn
3 (14.5 oz.) cans stewed tomatoes
1 can kidney beans
1 can pinto beans
1 pkg. Ranch dressing mix
1 ½ cups water
Salt and pepper
Combine all ingredients. Simmer 30 minutes.
1 lb. ground beef
1 onion, chopped
2 carrots, shredded
1 stalk celery, diced
1 tsp. dried basil
2 Tbsp. dried parsley
4 Tbsp. margarine
3 cups chicken broth
3 cups hash brown potatoes (I use the frozen diced potatoes)
¼ cup all purpose flour
8 oz. Velveeta
1 ½ cups milk
Salt and pepper to taste
¼ cup sour cream
In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil, and parsley in 1 Tbsp. butter until vegetables are tender, about 5 minutes.
Add broth, potatoes, and beef and bring to a boil. Reduce heat, cover and simmer for 5-10 minutes or until potatoes are tender.
Meanwhile, in small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to LOW.
Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from heat. Add sour cream. Stir well. Serve immediately.
Serves 4-5 (more like 8!)
From www.allrecipes.com
This soup comes from my hometown, and is very near and dear to my heart... not to mention SOUPER Yummy! (Sorry, couldn't resist)
Prep and Cook Time: about 45 minutes. With roasted fresh pumpkin as its base, this easy-to-make soup is accented with sage and spice. Notes: You can make the soup through step 3 up to 2 days ahead; cover and chill. Reheat over medium heat, covered, stirring often.
1 leek (8 oz.)
2 tablespoons butter
2 carrots (8 oz. total), peeled and coarsely chopped
1 stalk celery (4 oz.), rinsed and coarsely chopped
1/2 cup chopped onion
1 clove garlic, peeled and minced
2 quarts fat-skimmed chicken broth or vegetable broth
4 cups Mashed Pumpkin
1/2 cup apple cider or juice
1 green apple (8 oz.), peeled, cored, and chopped
2 teaspoons chopped fresh ginger
1 1/2 teaspoons chopped fresh sage leaves or dried sage
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Salt and pepper
About 1 cup crème frâiche or sour cream
1 teaspoon grated lemon peel
1. Trim and discard root end and tough dark green tops from leek. Slice leek in half lengthwise and rinse well, flipping layers under cool running water to remove dirt. Slice thinly crosswise.
2. In a 5- to 6-quart pan over high heat, melt butter. Add leek, carrots, celery, onion, and garlic; stir often until onion is limp, 6 to 8 minutes. Add broth, Mashed Pumpkin, apple cider, apple, ginger, sage, cinnamon, and allspice; cover and bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
3. Whirl soup, a portion at a time, in a blender (holding lid down with a towel) until puréed, and pour into a bowl. Return all soup to pan and stir often over high heat until hot. Add salt and pepper to taste.
4. In a small bowl, mix 1 cup crème frâiche or sour cream and lemon peel. Ladle soup into bowls or mugs. Garnish with a dollop of crème frâiche.
Yield: Makes 10 to 12 servings
NUTRITION PER SERVING
CALORIES 161(53% from fat); FAT 9.4g (sat 5.9g); PROTEIN 7g; CHOLESTEROL 22mg; SODIUM 100mg; FIBER 1.2g; CARBOHYDRATE 12g
Sunset, OCTOBER 2005
This is the signature dish of a restaurant my husband and I really enjoy. When we lived thousands of miles from the nearest one, I found the recipe on the internet so we can enjoy it wherever we are. It's not easy to make, but it is really good.
6 cups milk, divided (1/3 cup & 5 2/3 cups)
1/2 -3/4 tsp Tabasco Sauce
3 Tbsp Worcestershire sauce
1 1/2 strips bacon, coarsely chopped
1/3 cup onion, coarsely chopped
2 Tbsp chicken bouillon granules
4 1/2 Tbsp cornstarch
16 oz jar Cheez Whiz
12 oz beer
1. Combine 5 2/3 cups milk, Tabasco, & Worchestershire sauce in a large bowl. Stire to combine well.
2. In a large stock pot, saute bacon until crisp. Pour off half the fat.
3. Add onion to skillet and cook until wilted.
4. Add chicken bouillon to skillet and cook 3-4 minutes.
5. Add milk mixture to bacon mixture and heat over medium heat
6. Combine cornstarch and 1/3 cup milk in a separate bowl, stirring until smooth.
7. When milk/bacon mixture begins to steam, stir milk/cornstarch mixture in, stirring frequently until soup thickens.
8. Add Cheez Whiz, stirring constantly
9. Stir in beer, including foam
10. Strain through a metal mesh strainer and serve.
Yields 10 1 cup servings.
Corn, Sausage and Wild Rice Chowder
12 1/2 cups (or more) canned low-salt chicken broth
1 1/4 cups wild rice (about 7 1/2 ounces)
6 1/4 cups frozen corn kernels (about 2 1/2 pounds) thawed (don’t use white – too sweet)
2 tablespoons vegetable oil
16 ounces fully cooked smoked sausage (such as kielbasa, for lower fat, use Butterball Turkey Kielbasa), cut into 1/2-inch cubes
3 carrots, peeled, diced
2 medium onions, chopped
1 1/2 cups half and half (I use fat free evaporated milk)
Chopped fresh chives or parsley
Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice, cover, and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 60-70 minutes. (I don’t worry if there is any liquid left when rice is done since it is flavorful and will be added to the soup)
Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low, uncovered, and simmer soup 15 minutes.
Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook, uncovered, until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)
Ladle soup into bowls. Garnish with chives and parsley and serve.
Recipe can be halved easily. However, it also freezes well so if you don't eat it all within a few days, you can freeze it.
Ingredients:
16 oz. Fresh or canned pumpkin puree
13.75 oz. Chicken broth
1 Large Onion
2 Carrots, coarsely chopped
2 cups half & half (can substitute with evaporated milk)
¼ cup sour cream
½ tsp. Baking soda
1/8 tsp. Ground black pepper
1 tsp. Ground cinnamon
1/3 tsp. Salt
4 tsp. Bacon bits
Directions:
In a large pot add, chicken broth, onions, carrot, baking soda, cinnamon salt and pepper.
Simmer uncovered for ten to fifteen minutes until carrots are soft. Pour into a food processor or blender and blend until smooth.
Return to pot. Add pumpkin and half and half.
Simmer uncovered for 10 minutes.
Pour into soup crocks or soup bowls and top with sour cream and bacon bits.
My mom always made this when I was a little and I still love it to this day.
1 large container of V8 (regular not spicy)
1 1b of ground beef
2-3 cups frozen okra
2-3 carrots
1 can of cream of celery soup
Mix V8 soup and cream of celery together
Brown beef, crumble and drain, add to v8 mixture
Add okra
take a peeler and peel carrots into the soup (long thin shreads cook faster than cut up carrots)
Simmer in a stock pot for several hours
Salt and Pepper to taste
*You can add other veggies, but those are the main ones I use
1 1/2 cup butter
1 1/2 cup flour
4 tsp. salt
1/2 tsp. pepper
4 cups half and half
6 cup seasoned chicken broth
6 boneless skinless chicken breasts, cooked and cubed
5-6 potatoes, cubed and boiled
3 cups mixed vegetables
Melt butter in a large Dutch oven; whisk in flour, salt and pepper. Heat and stir over low heat until smooth and bubbly. Remove from heat. Carefully whisk in half and half and broth; return to heat and bring to a slow boil. Reduce heat; add remaining ingredients, chopping into bite size pieces if necessary. Simmer until veggies are tender.
1 cup barley
1 lb ground beef
2 large carrots, peeled and coined
2 medium potatoes peeled and diced
1 14oz can diced tomatoes in tomato sauce
3 slices of Kraft singles American cheese
salt and pepper to taste
Add barley to a large pot. Cover with 6-8 cups of water and bring to a boil over medium-high heat for 30 minutes. Brown ground beef in a pan. Add to soup. Add carrots, potatoes, and diced tomatoes to soup. Continue to boil for 30 minutes or until potatoes and carrots are tender. Add salt and pepper to taste. Reduce heat to low. Add cheese to the soup and stir until well blended.
1/2 C cooked ham, cubed
3 Tbs margarine
1/4 C flour
1/2 tsp basil
1/4 tsp salt
1/2 tsp pepper
2 C vegetable broth
2 small potatoes, peeled
2 celery stocks
2 carrots, peeled
1 can corn
2 C milk
Shred potatoes, celery, and carrots in a food processor. Melt butter in a large saucepan. Stir in flour, seasoning, and broth. Cook and stir until thick. Add potatoes, celery, and carrots. Bring to a boil. Reduce heat and simmer 10 minutes or until vegetables are crisp-tender. Stir in ham, corn and milk. Cook until hot, not boiling.
I call this the winning chili recipe because I made it for a chili cook-off and won!
2 lbs ground beef
1 chili kit (2 Alarm, Fowlers, etc.)
2-8 oz cans of tomato sauce
1 can Rotel diced tomatoes and green chilies
1 Hershey Dark Chocolate candy bar
1-2 cups Coke-a-cola
1 can chili beans, red beans, or kidney beans
Brown beef and drain fat. Add tomato sauce, rotel, and chili seasoning. Simmer on medium low heat. Add soda until it reaches desired consistency. If too thick then add more soda. Add chocolate and stir until melted. Simmer for 15-20 minutes on low heat. Add beans and simmer for an additional 10-15 minutes.
3 tbsp butter
2 large onions
2 small baking potatoes
1 tsp minced garlic
3 cups chicken broth
1 cup heavy cream
Salt and Pepper to taste
Chop onions into large dice. Peel Potatoes and cut into same size dice as onions. Melt 3 tbsp butter over moderate heat. Add onions, garlic, cook until onions are slightly wilted. Add potatoes, stir to coat with butter. Cook for 5 more minutes. Add chicken stock and bring to a boil. Reduce heat, cover and simmer until potatoes are soft, approximately 30 minutes. Allow to cool slightly. Puree soup in a blender or food processor. Add cream and gently reheat soup.
This was on the AOL homepage one day a couple of winters ago and I love ground beef, pepperoni and soup so it seemed a perfect fit! With some variations for my tastes of course - I don't think I've ever followed a recipe to a "T"
Ingredients:
1 lb extra-lean ground beef
1 cup-ish sliced turkey pepperoni
Vegetable cooking spray
1 cup sliced fresh mushrooms
1 green bell pepper, seeded & chopped (I omit this)
1 bunch green onions, chopped
2 garlic cloves, minced (or 5, if you like garlic : D)
1 tsp olive oil
2 tbs tomato paste
1 (28oz) can crushed tomatoes
4 cups low-sodium, fat-free chicken broth (I actually use beef broth and prefer it)
1 tbs chopped fresh or 1 tsp dried basil
1 tbs chopped fresh or 1 tsp dried oregano
1 tsp freshly ground pepper
Garnishes: sliced fresh basil, shredded Parmesan cheese
Directions:
Cook ground beef & pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles & is no longer pink. Rinse & drain beef mixture.
Saute mushrooms, bell pepper, green onions & garlic cloves in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste & next 5 ingredients. Bring to a boil; reduce heat & simmer 30 minutes.
Garnish, if desired
I was looking around online for something unique and delicious to start an Autumn tradition and found this on allrecipes. Since my husband and guests enjoyed it so much that first year, I've made it every year since
Prep Time: 25 minutes + 30 minutes - 1 hour prepping the pumpkin (can be done during 1/2 half of cook time)
Cook Time: 4 hours
Ingredients:
2 lbs beef stew meat, cut into 1" cubes
3 tbs vegetable oil, divided
1 cup water
3 large potatoes, peeled & cubed
4 carrots, sliced
1 large green bell pepper, chopped (I replace this with fresh sliced mushrooms which I enjoy more)
4 cloves garlic, minced
1 onion, chopped
2 tsp salt
1/2 tsp ground black pepper
1 (14.5 oz) can whole peeled tomatoes, chopped
2 tbs beef bouillon granules
1 sugar pumpkin (10 - 12 lbs, must fit in the oven with one rack in the lowest position)
Directions:
Heat 2 tbs oil in a large saucepan over medium-high heat. Place beef in the saucepan & cook until evenly brown. Mix in water, potatoes, carrots, bell pepper/mushrooms, garlic, onion, salt & pepper. Bring to a boil. Reduce heat & simmer approximately 2 hours.
Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
Preheat oven to 325 degrees
While this is cooking, cut top off the pumpkin (angle the knife outward when cutting so that the top has a "ledge" to sit on when replaced) & remove seeds & pulp. If there is a stem, cut it short so that the pumpkin will fit in the oven without touching the top. Put aluminum foil around the stem only. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
Bake in preheated oven 2 hours or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.
My husband loves clam chowder, so this is a favorite to make in the wintertime!
2 (10.75 ounce) can condensed cream of potato soup
2 (10.75 ounce) can New England clam chowder
3 (6.5 ounce) cans minced clams
1 quart half-and-half cream
1 pint heavy whipping cream
Pour all ingredients into the slow cooker and mix together. Cover, and cook on low for 6 to 8 hours.
My husband's great aunt created this recipe. It is very popular with his family.
Old Maid Stew
1 lb ground beef, browned and drained
2 cloves garlic
1 can (16 oz) kidney beans- rinsed
1 can (14.5 oz) beef broth
1 can (10.5 oz) vegetable soup, undiluted
1 cup sliced celery
1 tsp oregano
1 tsp salt
1 tsp pepper
1 medium onion, chopped
1 can (16 oz) baked beans, undrained
1 can (15 oz) butter beans, rinsed
1 can (11 oz) corn, undrained
1 can sliced carrots
1 can (6 oz) tomato paste
1 tsp thyme
1/2 tsp marjoram
Brown hamburger, put all ingredients in the crockpot and cook for approximately 4 hours.