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  • Crazy Legs
    Re: Give a Recipe, Take a Recipe

    Nestles Chocolate Crumb Bars

    1 cup (2 sticks) butter or margarine, softened
    1-3/4 cups all-purpose flour
    1/2 cup sugar
    1/4 teaspoon salt
    2 cups (12-oz. pkg.) semisweet chocolate morsels, divided
    1 can (14 oz.) sweetened condensed milk
    1 teaspoon vanilla extract
    1 cup chopped walnuts or pecans, optional

    PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan.
    BEAT butter in a large mixing bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.
    COMBINE 1 cup morsels and sweetened condensed milk in a small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
    STIR nuts and remaining morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack.

    Leave a comment:

  • Crazy Legs
    Re: Give a Recipe, Take a Recipe

    Steak Diane for Two

    4 (1/2-inch thick) tenderloin steaks
    1/8 teaspoon salt
    1/8 teaspoon freshly ground pepper
    2 tablespoons butter
    1/2 teaspoon dry mustard
    2 tablespoons minced shallots
    2 tablespoons butter
    1 tablespoon lemon juice
    1 1/2 teaspoons Worcestershire sauce
    1 tablespoon minced fresh parsley
    1 tablespoon minced fresh chives

    Pound steaks to 1/4-inch thickness. Sprinkle both sides of steaks
    with salt and pepper. Combine 2 tablespoons butter, mustard, and
    shallots in a heavy skillet; cook over medium heat 1 minute, stirring
    frequently. Add steaks; cook 1 minute on each side or until desired
    degree of doneness. Remove steaks to serving plate, and keep warm.

    Add 2 tablespoons butter, lemon juice, and Worcestershire sauce to pan
    drippings; cook over medium-high heat 2 minutes. Stir in parsley and
    chives. Pour butter sauce over steaks. Serve immediately. Yield 2

    Steak Tartare

    [Note: This recipe calls for a raw egg yolk. If salmonella
    contamination is a concern in your area, please omit it.]

    1 lb (450 g) lean beef sirloin, finely ground
    1 egg yolk
    3 Tbs (45 ml) finely chopped onion
    2 Tbs (30 ml) capers, rinsed and drained
    1 Tbs (15 ml) ketchup
    1 Tbs (15 ml) cognac (optional)
    2 tsp (10 ml) Worcestershire sauce
    2 tsp (10 ml) Dijon-style mustard
    Salt and freshly ground pepper to taste
    Lettuce leaves or other green for garnish
    Toast points

    Combine the beef, egg yolk, onion, capers, ketchup, optional cognac,
    Worcestershire sauce, mustard, salt, and pepper in a bowl and mix
    thoroughly with your hands or a fork. Form into individual patties
    and place on individual serving plates garnished with lettuce leaves.
    Serve with toast points. Serves 6 to 8.

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  • Crazy Legs
    Re: Give a Recipe, Take a Recipe


    1 cup Reese's Peanut Butter Chips
    1 can (14 oz.) Eagle Brand Sweetened Condensed Milk (not evaporated milk), divided
    1 tsp vanilla extract, divided
    1 cup Hershey's Semi-sweet chocolate chips

    Line 8 inch square pan with foil. In small microwave safe bowl, place peanut butter chips and 2/3 cup sweetened condensed milk, Microwave at HIGH 1 to 1-1/2 minutes, stirring after 1 minute, until chips are melted when stirred. Stir in 1/2 tsp vanilla. Spread evenly into prepared pan. In small microwave safe bowl, place remaining sweetened condensed milk and chocolate chips; repeat microwave procedure. Stir in remaining vanilla; spread evenly over peanut butter layer. Refrigerate until firm, about 2 hours. Turn fudge onto cutting board; peel off foil. Cut into squares. Store tightly covered in refrigerator. About 4 dozen pieces or 1-1/2 pounds

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  • Crazy Legs
    Re: Give a Recipe, Take a Recipe

    Mexican lasagna
    I browned a pound of ground beef. Meanwhile I thawed 2 cups of frozen shredded zucchini. I added onions and zucchini in with the ground beef and cooked until they were both done (couple minutes). I added a can of Manwich, sprinkled in about 1 tsp or so of chili powder and about 1/2 tsp or so of cumin. Then added a can of diced tomatoes and a can of tomato sauce.

    I then got some shredded mozzarella (taco blend would have been better, but the mozzarella needed to be used) and cheddar out of the fridge along with some flour tortillas.

    In a 13x9 pan, I layered sauce, then tortilla, then cheese and so on until pan was full. Baked in 350 oven for about 45 minutes.

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  • Crazy Legs
    Re: Give a Recipe, Take a Recipe

    Peach Liqueur Recipe

    • 1 cup sugar
    • 1 cup water
    • 2 pounds fresh ripe peaches, stemmed and washed
    • 1 teaspoon lemon zest
    • 1 teaspoon orange zest
    • 1-1/2 cups 100-proof vodka
    • 1 cup brandy
    • 4 drops yellow food coloring
    Stirring constantly, bring sugar and water to a boil over medium-high heat. Do not allow mixture to burn. When sugar crystals are completely melted and mixture is clear, remove from the heat and let cool to warm, about 110 F.

    Meanwhile, prepare peaches by cutting them in half, removing pits (reserve pits), and slicing into thin strips.

    Put the peach slices and pits into a clean, 2-quart jar along with lemon and orange zest. Cover with the clear sugar syrup, vodka, brandy, and food coloring. Seal tightly with proper lid. Rotate jar once gently to mix. Place jar in a cool, dark place for two weeks.

    After steeping for two weeks, strain the mixture through a fine sieve, discarding the remaining solids. Pour the liqueur into a clean glass container, seal, and let rest for another 2 to 3 weeks in a cool, dark place.

    After second resting period, pour liqueur through a layer of clean cheesecloth or other filter into a clean decanter or other stoppered jar to use for serving.

    Yield: 1 quart

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  • Crazy Legs
    Re: Give a Recipe, Take a Recipe

    Ray's Red Chili w/out Tomatoes

    2# lean ground beef
    2 onions chopped
    1 1/2 Tbls. oregano leaves
    2 garlic buds chopped
    2 Tbls. cummin seed (boil w/ little H2O, drain, mash w/ spoon)
    1 cup ortego green chili strips
    1 medium can red kidney beans (subst. pinto cuz you like pinto)
    1 medium can pinto beans
    1 jar mexican chili powder
    1 tsp. paprika
    3 beef & 3 chicken bullion cubes
    potatoe broth or water (1 gallon)
    3/4 cup blue corn flour

    fry beef slowly, add onions, oregano, garlic, mexican cili powder , chili strips

    In kettle, add H2O, bullion cubes, beans, paprika, cummin; add ground beef mixture and cook slowly for 1 hr. -- then add flour to thicken .
    (Place flour in jar w/ H2O & shake to keep from lumping when adding).

    Leave a comment:

  • Crazy Legs
    Re: Give a Recipe, Take a Recipe

    Chicago Style Pizza

    This is just like Chicago pizza and if you want to you buy a frozen pizza crust you can but it's just not the same!! It does take time to make it, but well worth it when eating

    prep time 2:40 (you can order it faster if you can find it)
    Serves 8

    1 1/4 cups hot water
    1/4 oz pkt active dry yeast
    2 tsp sugar
    2 3/4 cups (or more) all-purpose flour
    1/2 cup yellow cornmeal
    3 tbls olive oil
    1 tsp salt
    1 cup pizza sauce (jarred spaghetti sauce works too)
    12 oz shredded mozzarella cheese - low fat ok
    1/2 lb ground beef - browned crumbled
    1/4 lb Italian sausage - browned crumbled
    1/4 lb pork sausage - browned crumbled
    1/2 cup pepperoni slices - diced
    1/2 cup Canadian bacon - diced
    1/2 cup ham - diced
    1/4 lb mushrooms - sliced
    1 sm onion - sliced
    1 med green bell pepper - sliced
    2 oz grated parmesan cheese - low fat ok

    -Stir together water, yeast, and sugar in a small bowl & allow to sit until foamy ... about 5 mins.
    -In a separate bowl, combine 2 3/4 cups flour, cornmeal, oil, and salt.
    -Make a well in the center of dry ingredients and pour yeast mixture into well.
    -Stir to form a soft dough, adding more flour if necessary.
    -Turn dough onto a floured surface and knead until elastic, about 7-10 minutes.
    -Transfer to a large bowl, cover with a damp towel, allow to rise in a warm location until doubled in size, about 1 hour.
    -Punch down dough ... the fun part
    -On a lightly floured surface, roll dough to a 13" circle.
    -Transfer to a greased 12" pizza pan folding the excess outwards to form a small crust.
    -Spread with pizza sauce and sprinkle with all but a handful of the mozzarella cheese sprinkle with meats and vegetables top with remaining mozzarella and Parmesan cheese.
    -Allow to rest in a warm location for 25 minutes.
    -Bake in a 475 degree oven until crust is golden, about 25 minutes.
    -Let stand 5 minutes before slicing.

    I like using LOTS of cheese, more then this calls for.

    Leave a comment:

  • Crazy Legs
    Re: Give a Recipe, Take a Recipe

    Easy No Bake Lower Calorie Cheesecake

    12 whole low-fat honey graham crackers crushed (or 1 ¼ cup of graham cracker crumbs from box)
    3 tbsp of butter or margarine, melted
    3 8-oz packages of Neufchatel cream cheese
    8 oz of plain nonfat yogurt
    2/3 cup of sugar substitute (Splenda my preferred)
    1/3 cup of powdered sugar
    2 tsp of vanilla

    Mix graham cracker crumbs and margarine. Press into spring form or pie pan that has been sprayed with nonstick cooking spray. Bake 8 to 10 minutes at 350 degrees or until lightly browned. Cool completely.

    Beat cream cheese, yogurt, powdered sugar, sugar substitute and vanilla in large bowl with electric mixer at high speed until smooth. Pour into cooled crust. Cover with plastic wrap and freeze 2 hours or cool overnight.

    Other ideas: Serve with strawberries or cherry pie filling (be aware that this may add lots of calories – use fresh with sugar substitute to keep calories and sugar intake down).
    Add ¼ c of lime juice and 2 tsp lime peel to cream cheese mixture before beating
    Add ½ c cocoa to cream cheese mixture before beating

    To make this a really easy recipe, use a premade graham cracker crust. If on low fat diet, use low fat crust. If need to lower calories or sugar intake, use regular crust.

    Leave a comment:

  • Crazy Legs
    Re: Give a Recipe, Take a Recipe

    Chocolate Hazelnut Brownies with Milk Chocolate Frosting

    1 stick unsalted butter
    3 ounces bittersweet chocolate, coarsely chopped
    2 large eggs
    3/4 cups plus 2 tablespoons granulated sugar
    2 tablespoons Italian hazelnut liqueur, such as Frangelico
    1/2 cup all-purpose flour
    1 cup skinless hazelnuts, toasted and chopped
    Milk chocolate frosting, recipe follows
    White chocolate whipped cream, for garnish, recipe follows
    Polka dot triangle, for garnish, recipe follows
    Hersheys chocolate sauce in squeeze bottles
    Toasted hazelnuts, finely chopped
    Bittersweet Polka Dot Triangle
    Sprig of mint

    Preheat oven to 350 degrees F. Butter the bottom and sides of an 8-inch square baking pan. Line the bottom of the pan with parchment or waxed paper and coat the paper with butter.
    Place the butter and the chocolate in the top of a double boiler over hot, not simmering water. Stir the mixture until it is completely melted and smooth. Remove the top part of the double boiler from the bottom and allow the mixture to cool.
    In a medium bowl, whisk together the eggs and sugar. Whisk in the hazelnut liqueur and the cooled chocolate mixture. With a rubber spatula, stir in the flour just until blended. Stir in the hazelnuts. Scrape the batter the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies. Run a paring knife around the edges of the pan and carefully invert the brownies onto a flat surface. Peel off the paper and then reinvert the brownies onto a cooling rack. Cool completely.

    Milk Chocolate Frosting:
    5 ounces Lindt milk chocolate, finely chopped
    1 tablespoon unsweetened alkalized cocoa powder
    1/3 cup heavy cream
    1 tablespoon Italian hazelnut liqueur, such as Frangelico

    Place the chocolate in a medium bowl. Sift the cocoa powder over the chocolate. In a small saucepan bring the cream to a boil. Pour the hot cream over the chocolate and gently whisk until smooth. Stir in the hazelnut liqueur, and allow the mixture to cool at room temperature until it is spreadable, about 1 hour. Using a metal spatula, spread the frosting over the top of the brownies. Using a long serrated knife, trim approximately 1/4 to 1/2-inch off each side. Cut the brownies into 9 squares. Store in an airtight container.

    White Chocolate Whipped Cream:
    4 ounces Lindt white chocolate, coarsely chopped
    1 1/4 cups heavy cream, divided

    In the top of a double boiler over hot, not simmering water, melt the chocolate with 1/4-cup heavy cream, stirring frequently. Let cool to room temperature, stirring once or twice.
    In an electric mixer, using the whisk attachment beat the remaining 1-cup cream just until soft mounds barely start to form. Stir 2 tablespoons of the cooled white chocolate mixture into the whipped cream to lighten it. Gently fold in the remaining white chocolate mixture, just until combined. Scrape the cream into a pastry bag fitted with a large star tips (Ateco #7). Use to garnish brownies when plating.
    Yield: 2 cups white chocolate whipped cream

    Polka Dot Triangle:
    3 ounces bittersweet chocolate, tempered

    Spread the tempered bittersweet chocolate over a polka-dot transfer sheet cut into a triangle (3 inches high). Allow to set up and cool. Remove chocolate and transfer from triangle. Use to garnish brownies and white chocolate whipped cream when plating.
    Yield: 9 to 12 polka dot triangles

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  • Crazy Legs
    Re: Give a Recipe, Take a Recipe

    Ice cream

    Leave a comment:

  • Crazy Legs
    Re: Give a Recipe, Take a Recipe

    Baked Potato Soup
    4 large baking potatoes
    2/3 cup butter (1 stick plus 3 tablespoons)
    2/3 cup plain flour
    6 cups milk
    3/4 teaspoon salt
    1/2 teaspoon pepper
    1 teaspoon Old Bay seasoning
    4-6 green onions, chopped and divided or 1/2 cup regular onions (I always use the green onions they are better)
    2 cups shredded cheddar cheese - reserve 1/2 cup
    1 (8 ounce) carton sour cream
    Cooked crumbled bacon

    Bake potatoes. Melt butter in pan, add flour and stir until smooth, cook 1 minute. Add milk gradually and cook until thick and bubbly. Add rest of ingredients and heat thoroughly. Extra milk can be added if needed.
    Serve with bacon, cheese and onion sprinkled on top.

    Leave a comment:

  • Crazy Legs
    Re: Give a Recipe, Take a Recipe


    2 c chocolate chips
    1/2 c butter or margarine
    2 c peanut butter (crunchy or creamy)

    In a double boiler, melt chocolate and butter until smooth. Do NOT microwave! Mix in peanut butter until well combined. Pour mixture in a 9x13 pan lined with foil. Cover and refrigerate until hardened. Cut into small squares.

    Leave a comment:

  • Crazy Legs
    Re: Give a Recipe, Take a Recipe

    1 head cabbage,chopped as for cole slaw
    1 lb cooked ground meat
    1 cup of instant rice
    1 large can tomato juice or V8
    salt and pepper to taste
    Spread the chopped cabbage in the bottom of a 9X13 baking dish
    Crumble ground meat on top of cabbage
    sprinkle instant rice, season to taste. Pour tomato juice or V8 over
    mixture, if not covered add water to just cover the mixture...
    Bake 350 degrees until cabbage is tender...approx. 1 hour...Cool
    slightly and serve...

    Leave a comment:

  • Crazy Legs
    Re: Give a Recipe, Take a Recipe

    Applebee's Low-Fat Blackened Chicken Salad


    1/4 cup fat free mayonnaise
    1/4 cup Grey Poupon Dijon mustard
    1/4 cup honey
    1 tablespoon prepared mustard
    1 tablespoon white vinegar

    1/8 teaspoon paprika

    Chicken Marinade:
    1 cup water
    3 tablespoons lime juice
    2 tablespoons soy sauce
    1/2 tablespoon Worcestershire

    Cajun Spice Blend:
    1/2 tablespoon salt
    1 teaspoon sugar
    1 teaspoon paprika
    1 teaspoon onion powder
    1 teaspoon black pepper
    1/2 teaspoon garlic powder
    1/2 teaspoon cayenne pepper
    1/2 teaspoon white pepper

    2 boneless, skinless chicken breast halves
    2 tablespoons light butter

    8 cups chopped iceberg lettuce
    1/2 cup shredded red cabbage
    1/2 cup shredded carrot
    1/2 cup fat free shredded mozzarella cheese
    1/2 cup fat free shredded cheddar cheese
    1 large tomato, diced
    1 hardboiled egg white, diced

    1. Make dressing by combining ingredients in a small bowl. Mix well by hand.
    Store in a covered container in the refrigerator until salad is ready.

    2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl,
    and stir. Add the chicken breasts to the marinade, cover bowl and keep in
    refrigerator for several hours. Overnight is even better.

    3. When chicken is marinated, preheat a frying pan or skillet (an iron

    barbecue grill to medium/high heat.

    4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a
    teaspoon of the spice blend over one side of each of the chicken breasts.
    Cover the entire surface of the chicken with spice.

    5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3
    minutes on the side with the spices. While first side cooks, sprinkle
    another teaspoon of spice over the top of each chicken breast, coating
    that side as you did the other. Flip the chicken over, and sear for
    another 2-3 minutes. The surface of the chicken will be coated with a
    charred, black layer of flavor. This is exactly what you are shooting for.

    6. Finish the chicken off on your barbecue grill. Grill each breast on
    both sides for 2-3 minutes, or until they are done.

    7. While chicken is cooking prepare the salads by splitting the lettuce into
    two large bowls. Toss in the red cabbage and carrots. Mix the cheeses
    together, then top the salad with the cheeses and hardboiled egg.
    Sprinkle the diced tomato on each salad.

    8. Slice the chicken breast, across each breast in 1/2-inch-thick slices.
    Spread the chicken over the top of the salad and serve immediately with
    dressing on the side.

    Serves 2 as an entree.
    Last edited by dsnylndmom; 09-22-2005, 08:55 AM.

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  • Crazy Legs
    Re: Give a Recipe, Take a Recipe

    Chicken Tetrazzini for a Crowd

    "If this is too much, make 2 casseroles; eat one, freeze the other. You can also use turkey breast meat. Avanti!" Original recipe yield: 20 servings.
    1 pound spaghetti, broken into pieces
    3 (10.75 ounce) cans condensed cream of mushroom soup
    12 ounces shredded Cheddar cheese
    6 cups shredded boiled chicken breast meat
    1 pound sauteed mushrooms
    1 (4 ounce) jar sliced pimento peppers, drained
    2 cups reserved chicken broth
    Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
    In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
    Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.

    Leave a comment:

  • Crazy Legs
    Re: Give a Recipe, Take a Recipe


    Graham cracker crust for 8 inch spring form pan
    20 oz. can Dole crushed pineapple in juice
    16 oz. can solid pack pumpkin (NOT pie filling)
    1 c. dark brown sugar, firmly packed
    3 eggs, beaten
    1 tsp. ground cinnamon
    1/2 tsp. ground ginger
    1 env. unflavored gelatin
    2 (8 oz.) pkg. cream cheese, softened
    1 T. vanilla extract
    1 c. miniature marshmallows
    1/2 c. whipping cream, whipped

    Graham cracker crust should cover bottom and 1 1/2 inches up sides of
    springform pan. Bake 10 minutes at 350 degrees.

    Drain pineapple well, pressing out juice with back of spoon. Reserve 3/4 cup
    juice. Cover pineapple and refrigerate.

    Combine juice with pumpkin, sugar, eggs, spices and gelatin in medium sauce
    pan. Cover and simmer gently 30 minutes stirring occasionally.

    Beat cream cheese and vanilla until fluffy. Gradually beat in warm pumpkin
    mixture until well blended. Pour into prepared springform pan. Cover,
    refrigerate overnight.

    Remove sides from pan. Place cheesecake on serving plate. Fold pineapple and
    marshmallows into whipped cream. Spoon on top of cheese cake.

    Makes 8 servings.

    Leave a comment:

  • Crazy Legs
    Re: Give a Recipe, Take a Recipe

    Peanut Butter Cup Cheesecake Mini's
    1 1/2 cups graham cracker crumbs
    4 tablespoons sugar
    1/4 cup (1/2 stick) butter, melted
    12 bite-size peanut butter cups

    2 (8-ounce) packages cream cheese, at room temperature
    1 cup sugar
    1/4 cup all-purpose flour
    1 teaspoon pure vanilla extract or almond extract
    2 eggs

    Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

    To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.
    Last edited by dsnylndmom; 09-22-2005, 08:51 AM.

    Leave a comment:

  • shortiemetoo
    Re: Give a Recipe, Take a Recipe

    Pineapple Chicken

    Chunks of boneless chicken breast in bite sized pieces
    1 green bell pepper
    1 onion (small)
    1 small can crushed pineapple
    1 cup pineapple juice
    2 packets artificial sweetner or 2 tsp. sugar
    sesame oil
    brown or white rice its up to you!
    shredded cabbage (If you like it)

    Cook the chicken until it is done in a little olive oil. Remove from pan. Add additional olive oil and cookbell pepper and onion both diced in small pieces.
    Cook until tender. Add the crushed pineapple and pineapple juice and re add the cooked chicken.
    Now take about 2 tsp (or more depending upon how thick you want your pineapple sauce to be) of cornstarch and dissolve it in a little bit of water. Add it to the pineapple/chicken and stir until the sauce is thickened. I like mine only a little bit thick so you can adjust according to what you like!
    Serve on top of shredded cabbage, topped with rice and then the pineapple mixture. Top with a drizzle of sesame oil if desired..
    Really yummy!!
    You can add any other vegies you like: bamboo shoots etc...but this is how I like mine!

    Leave a comment:

  • shortiemetoo
    Re: Give a Recipe, Take a Recipe

    Ok here is mine!!
    Shish ka bobs

    Chicken chunks (I use boneless skinless breasts) marinated in Italian dressing
    Chunks of Good Beef, marinated in teriyaki or other flavor of choice
    cherry tomatoes
    whole small mushrooms
    small onions (boiling type)
    green and red bell pepper, cut in med sized squares
    pineapple chunks (If desired)
    small canned potatoes (if desired)
    and whatever else you like that can be grilled

    Make sure to soak the bamboo sticks so they wont burn. You can assemble these ahead of time or you can let everyone assemble their own!
    If your beef and chicken are too large of pieces you may need to skewer those by themselves and the vegies seperate also...that way everything cooks for the correct amount of time!!

    Leave a comment:

  • dsnylndmom
    Re: Give a Recipe, Take a Recipe

    Easiest Ever Meatless Crockpot Chili

    (remember I'm not big on measuring :blush: )

    6 cans either chili beans or pinto beans
    3 cans kidney beans
    2 cans diced tomato with green chilis and onion
    2 BIG old spoonfuls of diced garlic
    Red Onion
    Chili Powder-to taste(I use a few dashes)
    Cumin-two big dashes
    Crushed red pepper-a few dashes, also to taste
    Jalapeno(or your favorite pepper)to taste
    Cilantro(the tops of one bunch)
    Cheese(I used a grated mexican blend)

    Mix all ingredients except the last two in the crockpot. Put it on low & let simmer for 4 to 6 hours. Add more spices during the simmer if you like it more spicy. Top with cheese & cilantro and yum!!

    I used this chili mixture to make a casserole, with my rice recipe on page one of this thread. I layerd corn tortillas, the chili, rice & cheese and repeat. Top iwth crushed tortilla chips and more cheese. Bake at 350 for about 25 minutes, I served it with my salsa(I think also on page one :blush: )

    Leave a comment:

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