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Recipes
Slow Cooker Chili
By 1buttons
In my home during the cold winter months I make chili about once every other week
- Serve topped with:
- 1 Tbsp olive oil
- 2 lbs lean ground beef
- 1 large yellow onion, finely chopped
- 3 cloves of garlic, finely minced
- 2 (14.5) oz cans diced tomatoes with green chilies*
- 3 (8 oz) cans tomato sauce
- 1/2 cup water or beef broth
- 2 Tbsp chili powder
- 2 1/2 tsp ground cumin
- 2 tsp paprika
- 2 tsp cocoa powder
- 1 tsp granulated sugar
- 1/2 tsp ground coriander
- Salt and freshly ground black pepper, to taste
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can light red kidney beans, drained and rinsed
- Cheddar and Monterey Jack cheese, sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
- Optionally serve with:
- fresh cornbread or biscuits, baked russet potatoes, saltine crackers or tortilla chips
Christina Cooks, Inc.
By 1buttons
Step By Step Instructions: Place oil and onion in a skillet over medium heat
4.5/5
(2 Votes)
Bacon Egg & Cheese Biscuit
By 1buttons
For the Cheddar Chive Biscuits: Preheat the oven to 425 degrees
- For the Cheddar Chive Biscuits:
- 2 cup All Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Sugar
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon salt
- 6 tablespoon unsalted butter (chilled and cut into cubes)
- 3/4 cup buttermilk
- 1/2 cup chives (chopped)
- 3/4 cup Cheddar cheese (shredded)
- 1 pound bacon (cooked and chopped)
- cheddar chive biscuits
- 6 large eggs
- 1 1/2 cup milk
- salt to taste
- 1/2 cup chives (chopped)
- 1/2 cup cheddar cheese (grated)
Braised Chicken with White Beans & Spinach by Clinton Kelly
By 1buttons
step 1 ingredients Extra-Virgin Olive Oil 8 Chicken Thighs (skinless) Salt Freshly Cracked Black Pepper ...
- 8 Chicken Thighs (skinless)
- Extra-Virgin Olive Oil
- Unsalted Butter
- 1 Onion (Thinly sliced)
- 6 Garlic Cloves (smashed)
- 1 medium Rosemary Sprig (leaves finely chopped)
- 1/2 cup White Wine (such as Pinot Grigio)
- 2 cups Chicken Stock
- 14 ounce can Cannellini Beans (drained & rinsed)
- 3 cups Fresh Spinach
- 1 Lemon (strips of zest & juice)
- 3 ounces Prosciutto Slices (thinly sliced into ribbons; optional)
- Parsley (to garnish)
- Salt
- Freshly Cracked Black Pepper
Ricotta Orange Pound Cake
By 1buttons
Preheat the oven to 350 degrees F
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
- 1 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups whole-milk ricotta cheese
- 1 1/2 cups plus 1 table spoon granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 orange, zested
- 2 tablespoons amaretto Confectioners' sugar, for dusting
Spinach-Chickpea Stew
By 1buttons
In a large saucepan over medium-high heat, heat the oil
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 1/4 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons sweet paprika
- Pinch of saffron
- 1 1/2 cups vegetable broth
- 4 small red or creamer potatoes, cut into 1/4-inch cubes
- Two 15-ounce cans chickpeas, rinsed
- One 14.5-ounce can diced fire-roasted tomatoes
- 3 cups chopped baby spinach
- 1/4 cup golden raisins
- Salt and freshly ground pepper, to taste
Michael Symon's Curried Butternut Squash Soup
By 1buttons
step 1 ingredients Olive Oil 2 tablespoons Unsalted Butter 1 Butternut Squash (peeled and cut into 1/2-inch ...
- Olive Oil
- 2 tablespoons Unsalted Butter
- 1 Butternut Squash (peeled and cut into 1/2-inch cubes)
- Salt and Freshly Ground Pepper
- 1 small Yellow Onion (diced)
- 1 2-inch piece Ginger (peeled and finely grated)
- 2 teaspoons Curry Powder or Curry Paste
- 1 15-ounce can Coconut Milk
- 1 cup Water
- Cilantro Leaves (to garnish)
- Lime Wedges (to garnish)
- 4 Sourdough Boules (hollowed out; the inside bread reserved)
- Greek Yogurt (to garnish)
- Toasted Butternut Squash Seeds (to garnish)
matzoh
By 1buttons
Preheat oven to broil. Place matzohs on a baking sheet
- 4 matzoh
- 1 cup tomato sauce (warmed)
- 1 pound fresh mozzarella (cut into slices)
- 1/4 cup basil leaves
Mediterranian Brunch Braid
By 1buttons
DIRECTIONS: * Heat oven to 425°F
- INGREDIENTS:
- 1/4
- cup Crisco® Light Olive Oil
- 1 1/2
- cups chopped green onions (about 24 small)
- 2
- cloves garlic, finely chopped
- 1
- box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
- 1/2
- teaspoon salt
- 1/4
- teaspoon pepper
- 1/4
- cup chopped fresh basil leaves
- 1
- cup part-skim ricotta cheese
- 1/4
- cup crumbled feta cheese (1 oz)
- 2
- tablespoons Fisher® Chef's Naturals® Pine Nuts, toasted*
- 1
- can (13.8 oz) Pillsbury® refrigerated classic pizza crust
- 1 1/2
- cups shredded Italian five-cheese blend (6 oz)
- 4
- plum (Roma) tomatoes, thinly sliced
- Fresh basil sprigs
Grands!® Easy Taco Melts
By 1buttons
DIRECTIONS In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until ...
- 1 pound lean (at least 80 percent) ground beef, cooked, drained
- 1 1/2 cups Old El Paso® Thick 'n Chunky salsa
- 1 package (1 ounce) Old El Paso® taco seasoning mix
- 2/3 cup water
- 1 can (16.3 ounces) Pillsbury® Grands!® refrigerated biscuits
- 1 cup (4 ounces) shredded Monterey Jack cheese or Mexican cheese blend
- 1 cup sour cream, if desired
- 1 package (1 ounce) Old El Paso® taco seasoning mix
- 1 cup (4 ounces) shredded Monterey Jack cheese or Mexican cheese blend