This is my version of my dad’s chili recipe. My version came about one time when I wanted to make chili and did not have enough ground beef on hand so I used half sausage and half ground beef. So now everytime I make chili I use this particular recipe. The original recipe calls for pinto beans but I prefer chili beans or kidney beans in it. You can use any of the beans I listed it is your preference as to what you want to use. I also use regular rotel and hot sausage or mild sausage and hot rotel just depending on what is available. I just do not mix the hot sausage and hot rotel as it produces to much heat. My dad always makes this for the volunteers when they work at Galaxy of Lights during the holiday season.
1 c chopped onions
1 c chopped celery
1/2 lb of ground beef
1/2 lb of hot sausage
1 pkg chili mix
1 10 oz can rotel tomatoes
1 28 oz can diced tomatoes
1 can of your choice of chilli beans, kidney beans or pinto beans.
bacon drippings
Saute your onions and celery about 10 minutes or until tender. Brown beef in bacon drippings. Combine all ingredients except beans.
Bring to a boil. Reduce Heat simmer and add beans. Simmer 30 to 40 minutes. (Adjust consistency by adding a small amount of water, beer
or tomatoes.
I am always looking for new recipes for Salmon. I found this recipe a number of years ago and have yet to try it myself. I have tons of recipes that I have seen and said oh that looks good why don’t we try it sometime. Maybe I will make this next time I do Salmon.
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Ingredients in 15 Minutes
-
Cook Time
10 min
-
Level
Easy
-
Yield
4 servings
Times:
- Prep
- 5 min
- Inactive Prep
- —
- Cook
- 10 min
- Total:
- 15 min
Ingredients
- 4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
- 4 (4 to 6-ounce) pieces salmon
- 1/4 cup sliced almonds
- 1/4 cup purchased pesto
- 2 tomatoes, sliced
Directions
Preheat the oven to 400 degrees F.
On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.
To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.
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4 zucchini (1-1/2 lb.), cut diagonally into 1/2-inch-thick slices
3 each red and yellow peppers (1-3/4 lb.), cut into 1/2-inch-wide strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
Make It!
HEAT grill to medium heat. Place vegetables in grill basket.
GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
ADD dressing; toss to coat. Sprinkle with cheese.
Cajun Chicken with Peppers and Pasta
Ingredients
4 chicken breasts, boneless and skinless
1 stick butter
4-5 Tbsp. cajon poultry seasoning
1 red pepper cut into match sticks pieces
1 yellow pepper cut into match stick pieces
1 green pepper cut into match stick pieces
1 can chicken broth
1 serving angel hair pasta, pre cooked
Flour for coating chicken
Vegetable spray
Preparation
Spray large frying pan with vegetable spray.
Put stick of butter and poultry seasoning in pan.
Heat until melted.
Meanwhile, cut chicken into bite-sized pieces and coat with flour.
When butter has melted, add chicken to pan and cook until brown.
Move chicken to one side of the pan and add all the peppers.
Cook for about 2 minutes. Add chicken broth a little at a time and cook until
the juices thicken up a bit. Add the angel hair pasta (remember to pre cook it!).
Cook for one minute and serve.
from Campbell’s Kitchen
Prep Time: 10 min.
Cook Time: 8 hr.
Ingredients:
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 tsp. dried thyme leaves, crushed
2 cups small whole mushrooms (about 6 ounces)
2 cups fresh or thawed frozen whole baby carrots
1 cup frozen small whole onion, thawed
1 1/2 lb. beef top round steaks, 1 1/2-inches thick, cut into 1-inch pieces
Directions:
Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
* Or on HIGH for 4 to 5 hours
Serves 6.
I found this recipe from my local newspaper a few years ago. I did not have pimentos nor do I like them so I just omitted them from the recipe.
Main Dishes:
Crabmeat Casserole
Ingredients
1-1/2 tablespoons butter
4 tablespoons shredded cheese (your choice)
2 tablespoons flour
1 dash salt
1 dash pepper
1-1/2 cups whole milk
1 pimiento, chopped
1 can (4 ounces) mushroom pieces, sauteed in small amount of butter
1/2 pound imitation crabmeat, cut up
1 sealed package of saltine cracker crumbs
3 tablespoons butter or margarine, for topping
Instructions
In 2-quart saucepan, blend 1-1/2 tablespoons butter, cheese, flour, salt and pepper.
Add milk and cook over low heat to form sauce.
Saute mushrooms in small amount of butter.
Add the pimientos, mushrooms and crabmeat to the sauce.
Place mixture in a buttered 2-quart casserole.
Top with cracker crumbs (thick layer) and dot with 3 tablespoons butter.
Bake at 350 degrees until butter is melted and cracker crumbs browned.
Crispy Macaroni & Cheese
From: Campbell’s Kitchen
Prep Time: 20 minutes
Bake Time: 20 minutes
Serves: 4
Ingredients:
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup
OR 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 tsp. prepared mustard
Generous dash ground black pepper
3 cups hot cooked elbow pasta
2 cups shredded Cheddar cheese
1 can (2.8 oz.) French fried onions
Directions:
MIX soup, milk, mustard, pepper, pasta and 1 1/2 cups cheese in 1 1/2-qt. casserole.
BAKE at 400°F. for 20 min. or until hot. STIR . Sprinkle with onions and remaining cheese. Bake 1 min. more
or until onions are golden.
TIP: Recipe may be doubled. Double all ingredients and use 3-qt. shallow baking dish.
Serves 8 as a main dish or 12 as a side dish.
I discovered this recipe a number of years ago. It is really easy to make and tastes good.
Creamy Pesto Chicken & Bow Ties
Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
3 cups uncooked bow tie pasta
2 tbsp. butter OR margarine
1
lb. boneless chicken breasts, cubed
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1/2 cup pesto sauce
1/2 cup milk
Directions:
COOK pasta according to pkg. directions. Drain.
MEANWHILE , heat butter in skillet. Add chicken and cook until browned,
stirring often. ADD soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 min.
or until done. Stir in drained pasta and heat through.
Couscous-Vegetable Salad
Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.
Prep Time:10 min
Start to Finish:15 min
Makes:6 servings
Couscous-Vegetable Salad
1 cup uncooked couscous
1 tablespoon olive or vegetable oil
1 medium zucchini, cut into 1/4-inch slices (2 cups)
1 medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
1 large red bell pepper, cut into 1-inch pieces
1/2 medium red onion, cut into 8 wedges
1 container (7 ounces) refrigerated pesto with sun-dried tomatoes or Basil pesto
2 tablespoons balsamic or cider vinegar
1. Make couscous as directed on package.
2. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender.
3. Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.