In a large skillet cook ground beef, onion and garlic till beef is brown and onion is tender. Drain off any fat. Stir in beans, salsa, and taco seasoning. Heat through.
This is great to use in oven-baked, crispy burritos. Serving size is approximately 1/3 cup.
2014, 2015, 2016
Brown roast and garlic in oil in skillet. Place in slow cooker. Add onions and peppers. Combine salsa, tomatoes and taco seasoning and pour over roast and vegetables. Cover. Cook on Low for 8 to 10 hours; cool completely.
To make the filling, shred the cold beef and heat with vegetables from slow cooker and 1/2 cup of the broth. Add chili powder, cumin and salt to taste. Simmer until all ingredients are well combined.
In a large bowl mix turkey, ranch mix, shallots, 2 tablespoons buffalo wing sauce, and garlic. Form meat mixture into 5 equal patties. Spray a large non-stick skillet, grill pan, or grill with non stick cooking spray. Cook burgers until done. Put remaining buffalo wing sauce in a shallow dish. Dip each burger in buffalo sauce. Put each burger on a bun, top with 2 tablespoon ranch or blue cheese dressing.
For Sauce: Melt butter in heavy large saucepan over medium heat. Add onion and sautÃ© 3 minutes. Add remaining ingredients and bring to boil, stirring frequently. Reduce heat and simmer until sauce is reduced to 2-2/3 cups, stirring occasionally, about 30 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 week ahead. Cover and refrigerate.)
Make Dry Rub:
Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight.)
Place pork, fat side up, on a work surface. Cut each piece lengthwise in half. Place on a large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
Mix all ingredients in bowl. Cover and refrigerate.
Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225F to 250F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 195-205F, brushing with cold mop every 45-90 minutes, about 6 hours total. Add more charcoal as needed to maintain 225F to 250F temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350 degree oven about 30 minutes.
Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw of your choosing. Cover with tops of buns.
2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007
In a medium bowl combine carrots, cream cheese, mayonnaise and ginger paste; add salt and pepper.
Spread one side of each piece of bread lightly with butter. Top the buttered side of 2 slices of bread with carrot/ginger mixture (about 1/4-inch thick). Top with alfalfa sprouts and then remaining bread slices, buttered side down.
Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Yields 2 whole sandwiches, 4 halves or 8 fourths.
To prepare olive salad, combine first 8 ingredients in bowl of a food processor. Process 30 seconds or until finely chopped; chill.
To prepare muffuletta, cut rolls in half horizontally. Cut each cheese slice in half crosswise. Spread about 2-1/2 tablespoons olive mixture onto top half of each roll. Layer 1/2 cup greens, 1/2 cheese slice, 1 roast beef slice and 1 chicken slice on each roll bottom; cover with top of roll.
Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.
Mix chicken with tomatoes, 2 tablespoons basil, balsamic vinegar and olive oil. Season to taste with salt and pepper. Mixture can be kept, covered, 2 hours in refrigerator. Bring to room temperature.
Lightly brush bread with olive oil. Broil it until lightly toasted. Rub toasted sides with cut garlic.
Top 2 slices of the toast with chicken mixture and let stand 5 minutes to soften slightly. Sprinkle with remaining basil, top with remaining toasts and serve.
2000, 2001, 2003, 2006, 2008
Place the onion, parsley leaves, parsley stalks, mustard, salt and pepper into the food processor and pulse until the onion is minced but not pureed. Transfer to a large bowl and set aside.
Process the meat in the processor; 20 fast pulses. Transfer to the bowl with the onion mixture, add the rice and stir until well mixed. Form into 4 patties of equal size. This step will be easier if you chill the chicken-rice mixture in the refrigerator for an hour.
Heat the oil in a large skillet over medium heat. Add the chicken burgers and cook 4 minutes on each side.
To make the Horseradish-Wine Sauce, deglaze the skillet with the wine, scraping to loosen up the bits of pan residue into the liquid. Strain into a small bowl. Stir in the yogurt and horseradish and set aside.
Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.
Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; saute until brown and cooked through, about 5 minutes. Transfer to plate. Add 1 tablespoon oil to skillet. Add onions; saute until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.
Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.
Place cucumber slices between layers of paper towels to remove excess moisture.
In a small bowl, combine butter and watercress; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down.
Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Yields 8 whole sandwiches, 16 halves or 32 fourths.
Preheat oven to 425. Spray a 13x9 pan with cooking spray.
Cook turkey sausage and onions in a skillet over medium-high heat until turkey is no longer pink; drain. Add tomatoes and mix well.
Line pan with pizza crust and top with meat mixture. Bake uncovered for 12 minutes. Top with cheese and bake for 5 more minutes. Cool slightly before serving.
2007...2014, 2015, 2016
Prepare rice according to package directions. Combine tomatoes, chicken stock, chicken, beans, seasoning mix and cilantro; heat through. Fold in cooked rice. Equally divide mixture onto tortillas. Top with cheese. Fold to enclose filling.
2002, 2003, 2006
Blend first 5 ingredients in processor until basil and olives are finely chopped. Season dressing with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
Cut bread horizontally in half. Pull or cut out enough interior bread to leave 1-1/2-inch-thick shell. spread half of dressing on cut side of bottom bread shell. Layer with half each of salami, cheese, peppers, onions and tomatoes. Repeat with remaining salami, cheese, peppers, onions and tomatoes. Spread remaining half of dressing on cut side of top bread shell; press onto filling. Wrap tightly in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
Place muffuletta on platter. Cut into wedges and serve.
In a large skillet melt margarine. Add steaks and cook over medium-high heat for 2 to 3 minutes on each side or till done. Remove from skillet, reserving drippings. Cook onion in drippings till tender. Combine broth, cornstarch, Worcestershire sauce, garlic powder and a dash pepper. Add to skillet. Cook and stir till bubbly. Cook and stir 2 minutes more. Place steaks on bread. Top with cheese and onion mixture.
Heat a grill to medium-high. Clean and lightly oil hot grill.
Using food processor, pulse onion, garlic and chipotle until a smooth paste forms. In a large bowl, combine ground beef, chipotle paste, salt and pepper. Using your hands, mix until well combined.
Divide mixture into 6 equal portions. Between palms of hands, form each portion into a 4-by-1-inch oval patty. Insert an 8-inch skewer lengthwise into each patty. Grill, turning occasionally, until meat is browned and cooked through, 6 to 8 minutes.
Crumble turkey into a small bowl. Sprinkle with ginger, garlic and salt; mix well. Shape into four patties.
Broil 4-6 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165Â° and juices run clear.
In a large bowl, combine the coleslaw mix, onion, salad dressing, mayonnaise and sesame oil. Serve burgers on buns with coleslaw.
Toppings: Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
Prepare barbecue (medium heat). Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigrette. Sprinkle with salt and pepper. Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.
Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips.
Final Preparation: Add coals to barbecue, if necessary. Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round.
Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. Repeat with remaining 2 dough rounds. Sprinkle each with 1/4 of mozzarella and Parmesan. Top each with 1/4 of sausage, peppers and onion, then with 1/4 of goat cheese, tomatoes and green onions. Drizzle each with 1-1/2 tablespoons vinaigrette.
Using large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for even cooking, about 5 minutes. Transfer to plates. Repeat grilling for remaining 2 pizzas.
Drain pineapple, reserving juice and 1/2 cup pineapple (save remaining pineapple for another use). In a large bowl, combine reserved crushed pineapple, pepper and salt. Crumble beef over mixture and mix well. Shape into 4 patties; place in a 13x9-inch glass baking dish.
In a small bowl, combine soy sauce, ketchup, vinegar, garlic, pepper flakes and reserved pineapple juice. Pour marinade into dish; cover and refrigerate 1 hour, turning once.
Drain and discard marinade. Pan-fry patties over medium heat until a thermometer reads 160Â° and juices run clear.
Serve burgers on buns with tomato and jalapeno peppers if desired.
In food processor, pulse all ingredients, except for olive oil, until coarsely chopped; form into 4 patties. Cook in 2 tablespoons olive oil in a large nonstick skillet over medium until opaque throughout, 6 to 7 minutes per side. Serve with soft buns, mayonnaise and lettuce.
I used 14oz. of salmon and it worked fine. This could easily make 5 patties instead of 4.
SautÃ© sausage, green pepper, onion and garlic in oil. Add sauce and mushrooms, simmer 10 to 15 minutes.
Split French bread lengthwise, spread sausage mixture over evenly, top with cheese and wrap in foil. Bake 15 to 20 minutes at 350.
2000, 2011, 2012
Preheat oven to 500.
Combine first 8 ingredients in a bowl; stir well with a whisk.
Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sautÃ© 2 minutes. Remove chicken from pan.
Pour rice vinegar mixture into pan and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)
Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500 for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.
The sauce for this was way too intense. Next time try substituting water for some of the soy and rice vinegar. Also, we used a full size pizza crust and doubled the topping ingredients. You might also want to try the bigger crust with a single batch of sauce and increase the chicken by half. The was really, really good, just too much flavor.
In a large bowl, mash beans until a coarse paste forms. Add rice, breadcrumbs, scallions, jalapeno, tomato, cilantro, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper; gently fold to combine. Using a 1/3 cup measure as a guide, form into 10 patties.
In a large skillet, heat half the oil over medium-high; add half the patties and cook until browned and cooked through, about 3 minutes per side. Transfer to a wire rack and tent with foil. Repeat with remaining oil and patties. Serve burgers on buns with desired toppings.
2013, 2014, 2015
Place beans in a food processor; cover and process until blended. Transfer to a large bowl. Add the bread crumbs, tomato, jalapeno, egg, cilantro and garlic. Mix until combined. Shape into four patties.
In a large nonstick skillet, cook patties in oil in batches over medium heat for 4-6 minutes on each side or until lightly browned. Serve on buns. Top with sour cream and guacamole if desired.
Combine first 11 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 7 minutes on each side or until a thermometer registers 165Â°. Remove from grill; let stand 5 minutes.
The original recipe called for finely chopped peanuts and 1-1/2 tablespoons of brown sugar. The peanuts added a weird texture so next time try the peanut butter and use the reduced amount of brown sugar or less.
Preheat oven to 350. Combine first 6 ingredients in 11x7x2-inch glass baking dish. Pour oil over and stir to coat. Season with salt and pepper. Arrange sliced sausages on pepper mixture.
Bake until sausages are cooked through and peppers are tender, stirring occasionally, about 35 minutes. Do not cover.
2001, 2004, 2006, 2007, 2008, 2009
Place tenderloins in a 5-qt. slow cooker coated with cooking spray; pour 3/4 cup salad dressing over pork, turning to coat. Cook, covered, on low 4-5 hours or until meat is tender.
Remove pork; cool slightly. Shred meat into bite-size pieces; return to slow cooker. Stir in brown sugar and remaining salad dressing. Cook, covered, 30-45 minutes longer or until heated through.
Combine slaw ingredients. Serve pork on buns with slaw and, if desired, mayonnaise.
Combine all ingredients in a sealed jar and shake. Store in the fridge until ready to use. (Serving size is about 2 tablespoons.)
Core; 2 Points Per Serving
Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally. Yield: about 12 cups (serving size: 1/2 cup).
Make a roux and cook until it turns a nutty color. Add milk and spices, stir until thick. Add cheese and stir until completely melted.
For potatoes, substitute a dash of cayenne for the pepper and use velveta instead of cheddar.
2001, 2004, 2006
Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 2 times. Add basil, cheese and salt; process until finely minced, scraping sides of bowl once. Yield 3/4 cup (serving size: 1 tablespoon)
Puree all ingredients except oil in processor With processor running, add oil; blend until smooth. Season with salt and pepper. Transfer to small container and refrigerate.
Cook onions in butter until done. Add remaining ingredients and simmer for 10 minutes.
In small saucepan, combing mustard and sugar. Add vinegar and egg; blend well. Cook over low heat 2 to 3 minutes or until thickened, stirring constantly. Refrigerate 10 to 15 minutes; stir in mayonnaise. Store in refrigerator.
Saute onions and garlic until onions are translucent, remove from skillet and set aside. Make a roux, add remaining ingredients and stir until thick. Add onions and simmer for 10-15 minutes. Serve over meatloaf.
Combine all ingredients in a small saucepan and heat until translucent, stirring constantly. Drizzle over cake or cookies.
Combine all ingredients in a small saucepan and cook over low heat until ingredients are well combined and sauce is warmed through. Remove from heat and let sit for 30 minutes to blend flavors.
Heat oil in heavy large pot over medium heat. Add onions and dried red pepper. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Add brown sugar, vinegar, sherry and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring frequently, about 20 minutes. Add raisins and cook until mixture is very thick and dark, stirring frequently, about 20 minutes. Season to taste with salt and pepper. Cool completely. (Can be prepared 4 days ahead. Cover and refrigerate.)
Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots, peppercorns and thyme and saute mixture until shallots are tender, about 5 minutes. Add 2 cups red wine. Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes. Strain sauce and return to same saucepan. Add 1/2 cup whipping cream and boil until reduced to sauce consistency, abut 7 minutes. Stir in horseradish. Season to taste with salt and pepper. Stir in strained shallot and spice mixture. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
Preheat oven to 425 degrees.
Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic and thyme.
Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Toast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.
Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times until chunky. Let cool completely; transfer to an airtight container.
Heat oil in a soup pot over medium-high heat. Add beef and cook until lightly browned. Add onion, celery and garlic; cook an additional 2-3 minutes until vegetables begin to soften. Stir in water, barley, bouillon, basil, pepper and bay leaf. Bring to a boil; reduce heat. Cover and simmer 1 hour.
Stir in frozen vegetables, potatoes and undrained tomatoes. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or till meat and vegetables are tender.
Heat oven to 350.
Place the oil and bacon in a Dutch oven over medium heat. Fry the bacon until crisp and transfer it to a paper towel-lined plate; set aside. Season the beef with the salt and pepper. Add some of the beef tot the pot, being careful not to crown the pieces. Cook until browned, about 7 minutes per side. Transfer to the plate with the bacon; set aside. Repeat with the remaining beef. Add the onions and garlic to the pot and cook until softened, about 7 minutes. Spoon off and discard any excess fat. Return the beef and bacon to the pot and add the tomatoes, beer, brown sugar, thyme and rosemary. Bring to a simmer. Cover and transfer to oven. After 10 minutes, check to see if the stew is simmering; if not, increase oven temperature by 25 degrees. Cook until the meat is falling apart, about 2 hours. Add the potatoes and cook until tender, about 30 minutes more. To serve, ladle the stew into individual bowls.
Core (Plus points for beer and bacon.)
Heat oil in a nonstick skillet over medium-high heat. Add onion, thyme, and garlic; sautÃ© 5 minutes. Stir in broth, scraping pan to loosen browned bits. Add beans, chiles, and kielbasa. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Sprinkle with parsley.
Place oil and onions in a saucepan, and cook over high heat for 8 to 10 minutes, until the onions are nicely browned.
Add the stock, salt, and pepper, and bring the mixture to a strong boil. Meanwhile, place the bread cubes in soup bowls and sprinkle with cheese on top. Pour the boiling stock and onion mixture into bowls and mix well. Sprinkle the chives on top, and serve immediately.
Peel and devein shrimp, reserving shells. Cover and chill shrimp.
Heat 1 teaspoon oil in a medium saucepan over medium-high heat. Add reserved shrimp shells to pan; sautÃ© 3 minutes or until shells turn pink. Stir in wine; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid almost evaporates. Stir in 2 cups water, clam juice and bay leaf; simmer 12 minutes or until liquid is reduced by half. Set shrimp stock aside.
Heat remaining 1 tablespoon oil in a large Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until lightly browned, stirring occasionally. Add tomato paste and garlic; cook 2 minutes, stirring frequently. Stir in thyme, salt, pepper and tomatoes; bring to a simmer. Strain shrimp stock through a colander over Dutch oven; discard solids. Add beans to pan; bring to a a boil. Cover, reduce heat, and simmer 10 minutes; remove from heat. Stir in shrimp; cover and let stand 5 minutes or until shrimp are done. Stir in parsley. Yield: 6 servings (serving size: 1-1/3 cups).
Heat the oil in a large skillet over medium-high heat. Add the onion, celery, carrot, zucchini and thyme and sautÃ© until the vegetables are softened, about 7 minutes.
Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Stir in the broth, chicken and spinach.
Cover and cook on high for 4 hours or on low for 8 hours.
Season with salt and pepper. Add the noodles to the soup, stir, cover, and let stand for 5 minutes before serving.
The original recipe called for 12 C stock and 2 packages of spinach. This would not fit in my crock pot. Try whole wheat noodles to see if they hold up better. Really good!
Put everything in the crock-pot in the order listed. Do not stir. Cook on low for 6-8 hours. Take chicken out and shred with two forks. Put chicken back in, stir and eat. Serves 12. Serving is about 1 cup.
2007â€¦2014, 2015, 2016
Add chicken to crock-pot; sprinkle with dried onion. Add next 12 ingredients (corn through bay leaf); cover and cook on low 6 to 8 hours.
Meanwhile, preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2-1/2-by-1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes.
Once soup is done, remove chicken breasts to cutting board. Shred chicken using 2 forks; return to crock-pot and stir soup to combine.
To serve, ladle soup into bowls; top with tortilla strips, cilantro and cheese. Makes 6 to 8 servings.
2009, 2010, 2016
Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta Is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese. Yield: 6 servings (serving size: about 1-1/2 cups soup with 1 tablespoon cheese).
To make the soup ahead, omit the pasta and refrigerate or freeze the soup. As the soup reheats over medium heat, cook pasta separately according to package directions, then stir it in shortly before serving.
Saute sausage in heavy large pot over medium heat until brown, about 4 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until browned, about 3 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings.
Add onions and bell peppers to pot; saute until vegetables are tender and light golden brown, about 15 minutes. Add garlic, oregano, thyme and paprika; saute 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes.
Uncover pot. Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes. Add shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper. (Stew can be prepared 1 day ahead. Refrigerate until cold, then cover tightly and refrigerate. Before serving, rewarm over medium-low heat.)
Heat heavy large pot over high heat. Add beef; sautÃ© until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. SautÃ© until onions are tender, about 8 minutes. Add chili powder. SautÃ© until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)
Whisk sour cream, lime juice and lime peel in small bowl. Season with salt. Spoon chili into bowls.
2003, 2004, 2007, 2008
Heat 1 teaspoon canola oil in a large Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle beef with salt. Add half of beef to pan; sautÃ© 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef.
Add remaining 2 teaspoons oil, onion and bell pepper to pan; sautÃ© 3 minutes. Add garlic and jalapeno; sautÃ© 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan. Stir in sugar and remaining ingredients except sour cream; bring to a boil. Cover, reduce heat, and simmer 1-1/2 hours or until beef is tender, stirring occasionally. Garnish with sour cream, if desired.
Place the first nine ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro. Yield: 8 servings (2-1/2 quarts).
Brown the turkey with the chopped garlic cloves on the stove top. Drain the fat. Let sit in the pan for a bit to cool.
Open all of you cans, and dump them into the crockpot along with the frozen corn. (Drain the potatoes, but add the rest of the can liquid to the crockpot.)
After adding all of the can contents, add the browned meat and a cup of water. Stir with a spoon to mix a bit. Cover and cook on low for 8-10 hours, or on high for 4-5.
Soup and stew tastes better the longer you cook it, so opt for the longer cooking time if you can.
Garnish with sliced jalapeno peppers, if desired.
In a large stockpot, saute the onion, celery, parsley and carrots in the oil until onion is clear. Place the cloves, bay leaf and peppercorns in a cheesecloth bag and place in stockpot, along with the stock. Simmer, covered, for 1/2 hour.
While the stock is simmering heat the milk in a saucepan or in the microwave. Make the roux in a medium saucepan; add the warmed milk, whisking to incorporate. Continue stirring over medium heat until milk is thick, add the cayenne and set aside.
Remove the bag of spices from the stock and then puree the vegetables in a blender or use a stick blender. Mix the vegetables, stock and thickened milk in the soup pot. Bring to a simmer and season with salt and pepper to taste.
Stir in the crab, hot milk and the sherry. Remove from heat, garnish with parsley and serve.
2000, 2002, 2004, 2006, 2007, 2008, 2009
Heat butter in a large skillet over medium-high heat. Add the leeks and sautÃ© until softened, 2 to 3 minutes. Transfer the leeks to the insert of a 5- to 7-quart slow cooker and add the potatoes and broth. Cover the slow cooker and cook on high for 3 hours or on low for 5 to 6 hours, until the potatoes are tender. Using an immersion blender, puree the soup, or cool the soup and puree it in a blender.
Reduce the heat to low and add the milk. Cover the slow cooker and cook for an additional 1 hour. Season with salt and pepper.
Serve the soup with cheese, onions, bacon and sour cream for garnish.
2012, 2013, 2015, 2016
Melt butter in 12-inch skillet over medium-high heat. Add tomatoes, onion, sugar, tomato paste, and 1/2 teaspoon salt and cook until tomatoes are dry and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup broth, scraping up any brown bits; transfer to slow cooker.
Stir remaining 2 cups broth, reserved tomato juice, and bay leaves into slow cooker. Cover and cook until tomatoes begin to break down, 4 to 6 hours on low.
Discard bay leaves. Working in batches, puree soup in blender until smooth, then transfer to large saucepan. Stir in milk, sherry, and cayenne and add additional chicken broth as needed to adjust soup consistency. Reheat soup over medium-low heat until hot. Season with salt and pepper to taste and serve.
In a large nonreactive soup pot, sautÃ© the onions and celery in the oil for about 10 minutes on medium-high heat, until the onions are soft and translucent. Add the bell peppers and sautÃ© for 5 more minutes. Stir in the cayenne and garam masala or curry powder. Add the rice, tomatoes, water and salt and stir well. Cover and bring to a boil; then reduce the heat and simmer for about 40 minutes, until the rice is tender.
Whisk in the peanut butter, sugar and lime juice. Top each serving with chopped cilantro and scallions, if you like.
Core (Plus points for PB.)
Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots and celery and cook, stirring, until softened, about 5 minutes. Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.
While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. Add sausage to soup and stir in vinegar.
Melt 2 Tbs. butter in a heavy large pot over medium-high heat. Add yellow onions and cook until very soft and carmelized, stirring frequently, about 40 minutes. Add wine and sherry and bring to a boil, scraping any browned bits from the bottom of the pan. Add stock, Worster, Thyme, oregano, pepper and bay leaf. Reduce heat and simmer 30 minutes, stirring occasionally.
Melt remaining 1 Tbs. butter in a heavy skillet over medium heat. Add garlic, shallots and green onions and cook until golden, stirring frequently, about 10 minutes. Add to soup and stir to combine. (Can be prepared ahead and refrigerated, bring to a simmer before continuing.)
Preheat broiler. Ladle soup into 4 broilerproof soup crocks. Top each with 2 toasted bread slices and 2 cheese slices. Broil until cheese bubbles.
Add old bay seasoning to a large pot of boiling water. Add potatoes (cut them in half if they are too large), corn and sausage; boil for 10 minutes or until potatoes are tender. Add shrimp and cook until shrimp are pink, 3 to 5 minutes.
Transfer stew with slotted spoon to individual bowls and pass cocktail sauce if desired.
2009, 2011, 2014
Remove casings from sausage.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sautÃ© 3 minutes. Add sausage, and cook 8 minutes, or until browned, stirring to crumble. Stir in oregano and remaining ingredients; reduce heat to medium-low. Cook 5 minutes or until thoroughly heated.
2002, 2004, 2005, 2008
In 6-quart heavy pot, over medium heat, brown sausage, stirring to beak up meat; pour off fat. Stir in green peppers and garlic; cook and stir for 2 minutes. Add broth and stewed tomatoes. Heat to a boil. Reduce heat; simmer 15 minutes. Add pasta and cook 10 minutes or until done. Serve warm sprinkled with cheese.
2001, 2002, 2003, 2009
In a large saucepan, cook sausage, red pepper and onion over medium heat 6-8 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer.
Stir in tomatoes, broth, tomato sauce, water, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese. Yield: 8 servings
Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain. Remove all but 1 tablespoon of the drippings.
Add the onions, celery, and thyme and sautÃ© until the vegetables begin to soften, 3 to 4 minutes.
Deglaze the pan with the wine, scraping up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
Stir in the remaining ingredients, except the salt and pepper. Cover and cook on low for 7 hours, until the potatoes are tender. Season with salt and pepper.
Remove the bay leaf before serving.
Boil the potatoes in the water until very soft and then drain, reserving the cooking liquid. In a blender, combine the potatoes with about 1 cup of the cooking liquid or stock and puree; then transfer to a soup pot. Combine the chickpeas, mint and about 2 cups of the cooking liquid and/or stock and blend until very smooth. Add the chickpea puree to the soup pot and heat gently, stirring frequently.
Meanwhile, in a skillet, heat the oil and sautÃ© the onions, garlic, salt, cumin, coriander, turmeric, cayenne and black pepper until the onions are translucent, about 10 minutes. Stir the sautÃ©ed onions into the soup. If the soup is too thick, add more cooking liquid, water or stock. When the soup is hot, stir in the diced tomatoes and cook for a few more minutes. Add more salt and black pepper to taste.
Serve topped with parsley and offer lemon wedges on the side.
Makes about 10 cups per recipe. 3 Points per cup.
In a large stockpot, combine first 10 ingredients and 12 cups water; bring to a boil. Reduce heat; cover. Simmer 1-1/2 hours or until beans are tender. Add tomatoes, garlic, pasta, zucchini and carrots. Bring mixture to a boil. Reduce heat; simmer 20 minutes or until pasta is tender.
2003, 2006, 2007, 2008
Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.
Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.
Heat canola oil In a large saucepan over medium high heat. Add onion and garlic to pan and sautÃ© until onions are slightly softened. Add the tomatoes and bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the refried beans and broth; simmer for 15 minutes. Stir in cilantro.
Garnish soup with tortilla strips. Serve with sour cream and cheese if desired
Heat oil in a large saucepan over medium-high heat. Add garlic; sautÃ© 1 minute. Stir in water chile powder, cumin, beans, green chiles and salsa. Bring to a boil; reduce heat and simmer 1 minute.
Place 3 cups of soup mixture in a blender or food processor; process until smooth. Return pureed mixture to pan. Stir in lime juice; simmer 10 minutes. Remove from heat; stir in cilantro. Sprinkle each serving with cheese and serve.
In a large Dutch, combine potatoes, onion, chicken stock and pepper. Bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 25 to 30 minutes.
Blend or process cooked potato mixture, a little at a time, until smooth. Return to the pot and add butter and chopped spinach. Cook, uncovered, over low heat for about 3 to 5 minutes, until spinach is wilted. Stir in sausages; serve immediately. Serving size is about 1 cup.
Sprinkle flour over bottom of heavy large pot. Stir flour constantly over medium-low heat until flour turns golden grown (do not allow to burn), about 15 minutes. Pour browned flour into bowl.
Heat oil in same pot over medium heat. Add onion and bell pepper and sautÃ© until tender, about 7 minutes. Add garlic, thyme and bay leaf; stir 1 minute. Add sausages and sautÃ© until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. Add tomatoes with juices, broth and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors, stirring frequently.
Add shrimp and whitefish to pot and simmer just until seafood is opaque in center, about 5 minutes. Discard bay leaf. Season with salt and pepper and serve.
To make the base: Melt butter in microwave. In a large pot or dutch oven, cook bacon until 3/4 cooked, about 7-8 minutes. Add melted butter to the bacon and drippings. Add flour and cook 10 minutes over medium-low heat, stirring occasionally. Add onion, bay leaf, spices and cook 3-4 minutes.
Add clam juice, wine and potatoes; simmer and cook until potatoes are done. Add celery; simmer 10 minutes. Turn off heat and cool. (This can be stored in the refrigerator for up to 3 weeks or frozen indefinitely.)
To make chowder: Heat base in large pot. Add half and half. Simmer till absorbed, 4-5 minutes. Add clam juice, wine and seafood. Cook till thoroughly heated through.
Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, garlic and jalapeno to pan; sautÃ© 5 minutes or until tender. Stir in broth, potato, wine, cilantro and tomatoes; bring to a boil. Reduce heat and simmer 15 minutes or until potato is tender. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Ladle 2-1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs if desired. Yield: 4 servings.
Core (+0.5 for wine)
Place 2 cups beans and 1/2 cup water in a food processor or blender, and process until smooth.
Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sautÃ© 4 minutes or until onion is soft.
Add bean puree, remaining beans, 2 cups water, chili powder, and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally. Stir in kielbasa; cook 1 minute or until thoroughly heated.
2004, 2008, 2009
Warm olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and sautÃ© until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve. Serving size is about 1 cup. (8 cups total recipe.)
2007â€¦2014, 2015, 2016
Add all ingredients to crock-pot. Cover and cook on low 8-10 hours or high for 4-6. Peas will virtually disintegrate when soup is done.
2010â€¦2014, 2015, 2016
Heat oil in a large skillet over high heat. Pat the steak dry and add to skillet and brown. Add onions and cook 3 to 4 minutes, stirring constantly.
Place steak and onions in a 6-quart slow cooker; stir in remaining ingredients. Cover and cook on LOW 8 hours.
SautÃ© onions and turkey together until turkey is cooked through. Drain well. Add seasonings, mixing well. Add remaining ingredients; mix well and bring to a boil. Reduce heat and simmer for one hour. Serving size is about 1 cup.
Core 5 PPL per cup
Combine onion, garlic, carrots, chili powder, oregano, chipotle pepper, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again.
Cover and cook on High for 6 to 8 hours. Yields about 1 cup per serving.
If you're using link sausage, remove the casings and crumble into a large soup pot.
Begin cooking sausage over medium heat, stirring frequently. If your sausage is pretty fatty, you'll want to drain it when it's about halfway cooked. Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked.
Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so.
Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.
Heat oil in a Dutch oven over medium-high heat. Add chopped onion and garlic; sautÃ© 3 minutes. Add ground turkey; cook 6 minutes, stirring to crumble. Stir in water and next 8 ingredients (water through tomatoes), and bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Stir in beer and coffee; simmer 45-60 minutes, until thickened, stirring occasionally. Serving size is 1 cup. Total recipe makes 9 cups.
Cook beef and onion in a large skillet 7 minutes, stirring until beef crumbles and is no longer pink; drain well. Combine beef mixture and remaining ingredients in a 5-quart slow cooker.
Cover and cook on HIGH 6 hours or on LOW 12 hours.
In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer.
Transfer to a 3-qt. slow cooker. Stir in chicken, beans, stock, chilies and dry seasonings.
Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream.