Ingredients
1 (12 ounce) package vegetarian burger crumbles
3 (15.25 ounce) cans kidney beans
1 large red onion, chopped
4 stalks celery, diced
2 red bell peppers, chopped
4 bay leaves
2 tablespoons hot chili powder
3 tablespoons molasses
1 cube vegetable bouillon
1 tablespoon chopped fresh cilantro
1 teaspoon hot pepper sauce
salt and pepper to taste
1 cup water
3 tablespoons all-purpose flour
1 cup hot water
Directions
In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours.
Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.
Tuesday, September 20, 2011
Recipe : Awesome Fried Chicken
Ingredients
1 (4 pound) whole chicken, cut into 8 pieces
1 quart buttermilk
1 tablespoon salt
3 cups all-purpose flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
oil for frying
Directions
In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.
1 (4 pound) whole chicken, cut into 8 pieces
1 quart buttermilk
1 tablespoon salt
3 cups all-purpose flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
oil for frying
Directions
In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.
Recipe : Braised Pork Ragu
Ingredients
2 pounds pork shoulder roast, cut into cubes
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried thyme leaves
1 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
1/2 cup dry red wine
1 (28 ounce) can diced tomatoes
1 cup chicken stock
Directions
Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.
2 pounds pork shoulder roast, cut into cubes
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried thyme leaves
1 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
1/2 cup dry red wine
1 (28 ounce) can diced tomatoes
1 cup chicken stock
Directions
Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.
Recipe : Bacon Crackers
Ingredients
1 (16 ounce) package buttery round crackers
1 pound sliced bacon, cut into thirds
1 pound brown sugar
Directions
Preheat oven to 250 degrees F (120 degrees C).
Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.
Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.
1 (16 ounce) package buttery round crackers
1 pound sliced bacon, cut into thirds
1 pound brown sugar
Directions
Preheat oven to 250 degrees F (120 degrees C).
Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.
Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.
Recipe : Apple Oatmeal Bars
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup packed brown sugar
1 cup rolled oats
1 cup butter
4 tablespoons butter
6 cups thinly sliced apples
Directions
Mix flour, salt and baking soda. Add brown sugar and oatmeal, mix well. Cut in 1 cup butter.
Spread half of the crumb mixture in a buttered 9 x 13 pan.
Put apples on top of bottom layer. Cover with remaining crumb mixture and dot with 4 tablespoons butter.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes. It is great served with ice cream!
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup packed brown sugar
1 cup rolled oats
1 cup butter
4 tablespoons butter
6 cups thinly sliced apples
Directions
Mix flour, salt and baking soda. Add brown sugar and oatmeal, mix well. Cut in 1 cup butter.
Spread half of the crumb mixture in a buttered 9 x 13 pan.
Put apples on top of bottom layer. Cover with remaining crumb mixture and dot with 4 tablespoons butter.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes. It is great served with ice cream!
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