Chili
1 pound ground chuck
1 15−ounce can of diced tomatoes (liquid included)
1 15−ounce can of red kidney beans (liquid drained)
1 15−ounce can of pinto beans (liquid drained)
1 8−ounce can Hunt's tomato sauce
1/2 medium white onion, diced
1 4−ounce can diced green chilies (with liquid)
2 Tablespoons chopped celery
2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup water
1. Brown the ground chuck over medium heat, breaking into small pieces with
the spatula. Add a dash of salt and pepper while cooking.
2. Empty the cooked meat into a spaghetti strainer, and rinse well under
very hot water. This removes the bulk of the fat.
3. Transfer the beef into a dutch oven, and add the remaining ingredients.
Stir together to combine thoroughly.
4. Over medium heat, bring to a simmer. Reduce the burner to low, and
continue simmering 50−60 minutes, stirring occasionally.
Showing posts with label Food Storage. Show all posts
Showing posts with label Food Storage. Show all posts
Sunday, January 24, 2010
Bran Flakes
Bran Flakes
2 Cup Bran
2 Cup Whole wheat flour
1/2 Cup Nonfat dry milk powder
3 Tablespoon Brewer's yeast (optional)
1 Teaspoon Salt
1/4 Cup Oil
1 Tablespoon Molasses
1 Cup Water
Combine dry ingredients. Make a well in the center and add oil,molasses and
water. Mix well. Divide into three parts and roll out as thin as possible on
greased cookie sheets. bake in 350 F oven 15−20 minutes, or until lightly
browned and crisp. If dough is not completely dry, turn oven off and let it
remain longer. Break into small pieces. Store in airtight container. Makes 1
lb of cereal.
2 Cup Bran
2 Cup Whole wheat flour
1/2 Cup Nonfat dry milk powder
3 Tablespoon Brewer's yeast (optional)
1 Teaspoon Salt
1/4 Cup Oil
1 Tablespoon Molasses
1 Cup Water
Combine dry ingredients. Make a well in the center and add oil,molasses and
water. Mix well. Divide into three parts and roll out as thin as possible on
greased cookie sheets. bake in 350 F oven 15−20 minutes, or until lightly
browned and crisp. If dough is not completely dry, turn oven off and let it
remain longer. Break into small pieces. Store in airtight container. Makes 1
lb of cereal.
Sweetened Condensed Milk
Sweetened Condensed Milk
3/4 Cup sugar
1/2 Cup water
1 Cup plus 2 Tbls. powdered milk
Combine all ingredients. Heat to boiling.
Cook until thick, this will take 15 to 20
minutes. This equals one can.
3/4 Cup sugar
1/2 Cup water
1 Cup plus 2 Tbls. powdered milk
Combine all ingredients. Heat to boiling.
Cook until thick, this will take 15 to 20
minutes. This equals one can.
Black Beans
Black Beans
Fill the crock-pot ¾ full of water. Add 2 C. black beans. Take out any beans that float to the top. Add ½ of and onion, sliced. Add 1 clove of garlic minced. Add 1 Tbl. salt. Cook for 5-6 hours on High or until beans are soft.
About 20 minutes before the beans are done, start caramelizing the other half of the onion. In a frying pan add ½ cup canola oil and onion. Brown onion until golden.
Drain the bean and save the juice. Add the beans and 1 cup of the juice to the oil and onions. Continually stir until the beans get creamy and not to liquidly. If needed add more of the juice.
After about 20 minutes in the frying pan the beans will begin to be very creamy. This means they are perfect!
Brown corn tortillas and put beans inside and fold in half. Serve
Fill the crock-pot ¾ full of water. Add 2 C. black beans. Take out any beans that float to the top. Add ½ of and onion, sliced. Add 1 clove of garlic minced. Add 1 Tbl. salt. Cook for 5-6 hours on High or until beans are soft.
About 20 minutes before the beans are done, start caramelizing the other half of the onion. In a frying pan add ½ cup canola oil and onion. Brown onion until golden.
Drain the bean and save the juice. Add the beans and 1 cup of the juice to the oil and onions. Continually stir until the beans get creamy and not to liquidly. If needed add more of the juice.
After about 20 minutes in the frying pan the beans will begin to be very creamy. This means they are perfect!
Brown corn tortillas and put beans inside and fold in half. Serve
Taco Soup
Taco Soup
1 lb. hamburger
1 pkg. taco seasoning
2 cans of beans (black, kidney, red etc.)
1 can of corn
1 can diced tomatoes
Toppings:
Sour cream
grated cheese
Taco Chips
Cook hamburger until browned. Add taco seasoning and beans, corn, and tomatoes. (Be sure to include all liquid from cans.) Heat through. Serve over chips and add toppings.
1 lb. hamburger
1 pkg. taco seasoning
2 cans of beans (black, kidney, red etc.)
1 can of corn
1 can diced tomatoes
Toppings:
Sour cream
grated cheese
Taco Chips
Cook hamburger until browned. Add taco seasoning and beans, corn, and tomatoes. (Be sure to include all liquid from cans.) Heat through. Serve over chips and add toppings.
Rian’s Sheepherder Beans
Rian’s Sheepherder Beans
Ingredients:
2 cups dry beans (whatever kind you have, or like)
1 lb ham hock or bacon
2 onions
Tabasco Sauce (as much as you can stand)
2 Tbl spoon vegetable oil (to keep the beans from foaming over)
2 tsp. salt
2 regular size cans Campbell’s Tomato Soup
2 quarts water
Directions:
Combine beans, water, ham hock (if you are using bacon, cut into 1 inch squares, fry and add later after the beans are cooked) 1 of the onions (diced or sliced), vegetable oil and salt in crock-pot. Cook on high about 2-3 hours. Add water if need.
Add another onion (sliced) and more water if needed. (if using bacon add at this time. Use some of the bacon grease for added flavor.)
Boil until onion is soft, but not mushy.
Add tomato soup and Tabasco Sauce to taste (about 4 shakes)
Simmer for about 15 minutes.
Ingredients:
2 cups dry beans (whatever kind you have, or like)
1 lb ham hock or bacon
2 onions
Tabasco Sauce (as much as you can stand)
2 Tbl spoon vegetable oil (to keep the beans from foaming over)
2 tsp. salt
2 regular size cans Campbell’s Tomato Soup
2 quarts water
Directions:
Combine beans, water, ham hock (if you are using bacon, cut into 1 inch squares, fry and add later after the beans are cooked) 1 of the onions (diced or sliced), vegetable oil and salt in crock-pot. Cook on high about 2-3 hours. Add water if need.
Add another onion (sliced) and more water if needed. (if using bacon add at this time. Use some of the bacon grease for added flavor.)
Boil until onion is soft, but not mushy.
Add tomato soup and Tabasco Sauce to taste (about 4 shakes)
Simmer for about 15 minutes.
Pinto Bean Fudge
Pinto Bean Fudge
1 c. soft cooked pinto beans (1- 15 oz. can drained)
1 Tbsp. Vanilla
¼ c. milk
1 c. powder sugar
3 Tbsp. butter, softened
6 oz. of cooking chocolate bar
½ tsp. salt
Puree beans and ¼ c. milk till the consistency of whipped potatoes. Melt chocolate and butter. Combine beans, chocolate and vanilla. Mix well, preferably in food processor. Add powdered sugar and knead well till smooth and spread in slightly buttered pan. Chill, cut and serve.
1 c. soft cooked pinto beans (1- 15 oz. can drained)
1 Tbsp. Vanilla
¼ c. milk
1 c. powder sugar
3 Tbsp. butter, softened
6 oz. of cooking chocolate bar
½ tsp. salt
Puree beans and ¼ c. milk till the consistency of whipped potatoes. Melt chocolate and butter. Combine beans, chocolate and vanilla. Mix well, preferably in food processor. Add powdered sugar and knead well till smooth and spread in slightly buttered pan. Chill, cut and serve.
Pinto Bean Dip
Pinto Bean Dip
1 c. soft cooked pinto beans (1- 15 oz. can drained)
1 c. cream cheese
2 Tbsp. Lemon Juice
1 tsp. parsley
1 clove crushed garlic
¼ c. melted butter
salt and pepper to taste
1 tsp. thyme
Blend beans, garlic, butter, lemon juice and seasoning in food processor till smooth. Add the chopped herbs and continue to blend. Chill until firm. Serve with crackers.
1 c. soft cooked pinto beans (1- 15 oz. can drained)
1 c. cream cheese
2 Tbsp. Lemon Juice
1 tsp. parsley
1 clove crushed garlic
¼ c. melted butter
salt and pepper to taste
1 tsp. thyme
Blend beans, garlic, butter, lemon juice and seasoning in food processor till smooth. Add the chopped herbs and continue to blend. Chill until firm. Serve with crackers.
BBQ Baked Beans
BBQ Baked Beans
1 can (28 oz.) Bushes Baked beans
1/3−1/2 cup BBQ sauce (depending on how tangy you like it)
1/4 cup brown sugar
1/4 cup finely diced onions
1/2 cup hickory smoked bacon
Fry bacon lightly (until heated through but still soggy). Then put
everything in a cassarole dish and bake for about 20−30 min at 350. It can
be done in a saucepan but will not be quite as flavorful.
1 can (28 oz.) Bushes Baked beans
1/3−1/2 cup BBQ sauce (depending on how tangy you like it)
1/4 cup brown sugar
1/4 cup finely diced onions
1/2 cup hickory smoked bacon
Fry bacon lightly (until heated through but still soggy). Then put
everything in a cassarole dish and bake for about 20−30 min at 350. It can
be done in a saucepan but will not be quite as flavorful.
Black Bean Soup
Black Bean Soup
12 oz. dried black beans
8 cups chicken or vegetable stock
2 teaspoons olive oil
1 onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper
3 tablespoons fresh lime juice
Fresh cilantro (optional)
Rinse and sort though black beans, discarding any that are
shriveled or discolored. Place beans in a large stockpot.
Cover beans with water and refrigerate to soak overnight.
Drain beans and return to stockpot.
Add stock and heat to boiling.
Meanwhle, heat olive oil over medium−high heat in a large
skillet. Add onion, carrot, celery and garlic and saute until
tender, approximately 5 minutes. Add to stockpot along with
oregano, thyme, bay leaf and cayenne pepper.
Cover stockpot and reduce heat to simmer for 3 to 4 hours.
Transfer soup to blender or food processor and puree to
desired thickness. Just before serving add lime juice and
garnish with a sprig of fresh cilantro, if desired.
Add salt and pepper to taste and serve.
12 oz. dried black beans
8 cups chicken or vegetable stock
2 teaspoons olive oil
1 onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper
3 tablespoons fresh lime juice
Fresh cilantro (optional)
Rinse and sort though black beans, discarding any that are
shriveled or discolored. Place beans in a large stockpot.
Cover beans with water and refrigerate to soak overnight.
Drain beans and return to stockpot.
Add stock and heat to boiling.
Meanwhle, heat olive oil over medium−high heat in a large
skillet. Add onion, carrot, celery and garlic and saute until
tender, approximately 5 minutes. Add to stockpot along with
oregano, thyme, bay leaf and cayenne pepper.
Cover stockpot and reduce heat to simmer for 3 to 4 hours.
Transfer soup to blender or food processor and puree to
desired thickness. Just before serving add lime juice and
garnish with a sprig of fresh cilantro, if desired.
Add salt and pepper to taste and serve.
BBQ's Chuck Wagon Beans
BBQ's Chuck Wagon Beans
1 lb. dry Pinto Beans
1/2 cup finely Diced Onions
1 Tbls. of Salt
1 tsp. of Pepper
1 Tbls. of Brown Sugar
2 tsp. of Chili Powder
1/2 tsp. of Garlic Powder
1/4 tsp. of Celery Salt
1/2 cup of Chopped Bacon
Cover beans with water. Bring to a boil and then turn off heat. Soak for one
hour aand then drain. Add more water to cover beans and add all remaining
ingredients. Cook on low to medium heat (you'll want a low boil) for 2 to 3
hours or until beans are done to desired tenderness.
1 lb. dry Pinto Beans
1/2 cup finely Diced Onions
1 Tbls. of Salt
1 tsp. of Pepper
1 Tbls. of Brown Sugar
2 tsp. of Chili Powder
1/2 tsp. of Garlic Powder
1/4 tsp. of Celery Salt
1/2 cup of Chopped Bacon
Cover beans with water. Bring to a boil and then turn off heat. Soak for one
hour aand then drain. Add more water to cover beans and add all remaining
ingredients. Cook on low to medium heat (you'll want a low boil) for 2 to 3
hours or until beans are done to desired tenderness.
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