ell. In a skillet heat 3 tablespoons olive oil over moderate
Cook shallot in oil with salt and pepper over moderate heat until golden, (
Place potatoes in a med.
sauce pan with just enough water to cover.
Simmer until tender.
Heat oil in fry pan.
Saute onion and pepper in oil.
Add ground beef and brown well.
Add tomato soup (or BBQ sauce) to meat mixture.
Heat through.
Drain, mash potatoes.
Add enough milk to moisten and mash again.
Season to taste.
Divide potatoes equally onto four serving plates.
Make an indentation in the middle of each mound; fill with beef mixture.
Top with green chopped green onion and a sprinkle of cheddar cheese.
chili championship with the recipe, including that addition.
*Chasen
Cook the farfalle in a large saucepan of boiling,
Fry the onion and green pepper in hot oil in large saucepan until they begin to become tender.
Add tomato and spinach or greens and water. Reduce heat and cover. Simmer until all is is tender, stirring occasionally.
Add spices and peanut butter.
Reduce heat to lowest possible and stir until sauce is smooth.
In a large saucepan, saute onions in oil until tender.
Stir in the roasted peppers, chilies, cumin, salt and coriander.
Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in cilantro and lemon juice.
Cool slightly.
In a blender, process the cream cheese and half of the soup until smooth.
Return all to pan and heat through.
Serve and Enjoy!
Drain shrimp.
In saucepan, saute onion and green pepper in oil.
Add tomatoes, including liquid, and all other ingredients, except rice.
Heat through.
Add cooked rice and continue heating. Add shrimp; heat thoroughly.
ith garlic powder, salt, and pepper.
Remove pasta from heat
Heat oil in a medium skillet.
Cook and stir green pepper in oil until crisp-tender.
Remove and keep warm.
Add steak strips to skillet.
Cook and stir until brown.
Add browned steak strips to green pepper.
Keep warm.
Mix water and cornstarch together; set aside.
Stir broth, soy sauce, sherry, garlic and ginger into drippings in skillet.
Add cornstarch mixture.
Cook and stir until mixture is thick and bubbly.
Stir in green pepper and steak.
Serve over rice, if preferred.
or high heat and lightly oil the grate. Reduce grill heat
Cook meat, onion and pepper in oil until browned.
Stir in remaining ingredients except rice.
Simmer for 45 minutes or 1 hour, stirring occasionally.
Serve over rice.
Cook and stir onion and pepper in oil till onion is tender. Add garlic and cook 1 minute.
Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in pepper flakes, pepper and peanut butter. Heat just until hot.
Season with salt and pepper.
Garnish with nuts.
igh heat.
Saute chicken in oil 8 minutes, turning once, until
In a saucepan, saute onion and red pepper in oil until tender. Stir in flour and cumin until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender. Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. Garnish with cilantro. Yield: 6 servings.
Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.
Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.
9-inch pan.
In large bowl, combine flour mixture
Saut onions and bell pepper in oil. Add meat and fry lightly. Sprinkle flour over mixture and stir to coat. Add tomatoes and mushrooms. Cover and simmer for about 30 minutes.
Sliver meat in 2 x 1/4-inch pieces; soak in soy sauce (even overnight).
In skillet, saute onion and green pepper in oil until tender.
Add meat and brown.
Add tomatoes, salt and pepper.
Let simmer 1 hour.
Make paste with cornstarch and water; add to skillet.
Let simmer 15 minutes more.
Serve over rice or noodles. Serves 6.
Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, mushrooms,celery, carrots. salt and pepper in oil 5 minutes.
Spoon mixture into 6-quart slow cooker. Stir in vegetables, barley and broth, powders. Worcestershire sauce and Marmite.
Cover and cook on Low heat setting 8 to 9 hours or on High for 4 hours.
Increase heat setting to High. Stir in frozen vegetables,tomato paste and meat. Cover and cook 30 minutes.