August 15th, 2006 by alice
Tags: Bodacious, Chili
INGREDIENTS
- 2lbsboneless beef chuck roast, cut into 1 inch cubes
- 2largeonions, chopped
- 3stalkscelery, sliced into 1 inch pieces
- 1largegreen bell pepper, coarsely chopped
- 1largered bell pepper, coarsely chopped
- 1cup slicedfresh mushrooms
- 2jalapeno peppers, seeded and chopped
- 4clovesgarlic, minced
- 3tablespoonsolive oil
- 2tablespoonscocoa
- 2tablespoonschili powder
- 1teaspoonground cumin
- 1teaspoondried oregano
- 1teaspoonpaprika
- 1teaspoonground turmeric
- 1/2-1teaspoonsalt
- 1/2teaspoonground cardamom
- 1/4teaspoonpepper
- 1tablespoonmolasses
- 1/2cupBurgundy wine
- 2 (16 ounce)canswhole tomatoes, undrained and chopped
- 1 (16 ounce)cankidney beans, rinsed and drained
- 1 (15 ounce)cangarbanzo beans, rinsed and drained
- shreddedcheddar cheese
DIRECTIONS
- Heat the olive oil in a large pot over medium-high heat.
- Add the first 8 ingredients; cook and stir continuously until the meat is browned; drain and return mixture to the pot.
- Add in the next 14 ingredients; stir to combine.
- Bring to a boil; cover, lower heat, and simmer 1 1/2 hours; stir occasionally.
- Serve hot, topped with shredded cheddar cheese.
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August 15th, 2006 by alice
Tags: Chicken, Crearanch, Crock, Light, Pot
INGREDIENTS
- 4boneless skinless chicken breasts
- 1package hidden valleyranch dressing mix
- 8ounceslight sour cream
- 1canlow-fat cream of chicken soup
- 1/2 choppedyellow onion
- 1/2cupwater
- 1pinchsalt
- pepper
DIRECTIONS
- Put all ingredients into the crock pot (my chicken was partially thawed).
- Cook on low for 6 hours stirring occasionally.
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August 15th, 2006 by alice
Tags: Butter, Crunchy, Peanut, Spread
INGREDIENTS
- 1/2cupmargarine(softened)
- 1/4cupcrunchy peanut butter
DIRECTIONS
- Mix butter and peanut butter, beating till fluffy.
- Great on toast.
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August 15th, 2006 by alice
Tags: Baked, Beans, Delicious, Pepper
INGREDIENTS
- 2lbskielbasa, cut into 1/4 inch rounds(or your favorite sausage)
- 1 3/4cupsDr. Pepper cola, divided
- 4 (15 ounce)canspinto beans, drained
- 1 (15 ounce)bottle of good-qualityketchup(I use Heinz)
- 1/4cupred wine vinegar
- 1tablespoonWorcestershire sauce
- 1dashTabasco sauce
- 2tablespoonssoy sauce
- 1/2teaspoonsalt, to taste
- 1/4teaspoonpepper
- 1/2teaspoongarlic powder
- 1/2teaspoondry mustard
- 1/2mediumonion, finely chopped
- 1/2lbcheddar cheese, grated
- 1/2cupbreadcrumbs
DIRECTIONS
- Set oven to 375 degrees.
- Butter a 3-qt baking dish.
- Heat a skillet over med heat with 1 tbsp oil.
- Add sausage, and 3/4 cup Dr Pepper drink; bring to boil.
- Cover; and lower the heat.
- Continue cooking about 30 mins, until Dr Pepper becomes syrupy.
- Drain the pinto beans; place in a large saucepan, add 1 cup Dr Pepper, ketchup, wine vinegar, Worcestershire sauce, Tabasco sauce, soy sauce, salt, pepper, garlic powder and onion.
- Bring to simmer, stirring occasionally.
- Pour into a 3-qt buttered baking dish.
- Stir in sausage mixture.
- Top with cheese and bread crumbs.
- Bake, covered for 40 mins, or until cheese is melted, and mixture is bubbling.
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August 15th, 2006 by alice
Tags: Baked, Casserole, Mushroom
INGREDIENTS
- 1lbfresh mushrooms(sliced)
- 1largeonion(chopped)
- 1/4cupbutter(4 Tbs)
- 2eggs(lightly beaten)
- 1/2cuplight cream(half and half)
- 3/4cupchicken broth
- 1/2teaspoonsalt
- 1/4teaspoonblack pepper
- 1cupsaltine crumbs(about 25 squares)
- 4ounces gratedcheddar cheese
- 1/8teaspoonpaprika
DIRECTIONS
- Preheat oven to 350 degrees F.
- Saute mushrooms and onions in butter until soft.
- Combine remaining ingredients (except Paprika) in a bowl.
- Add the mushrooms and onions (mix well) Pour into a greased 1 1/2 quart casserole dish.
- Garnish top with small amount of Paprika.
- Baked covered in a 350 degree F oven for 30 mins.
- Remove cover and bake for another 30 mins.
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