1 lb. hamburger
4 T. chili powder
Salt and pepper to taste
2 medium onions, diced finely
2 53-oz. cans of pork and beans
1 C. ketchup
¾ C. brown sugar
Hot sauce to taste
Break up the hamburger and fry in a large frying pan. When it starts to brown, sprinkle with chili powder, salt, and pepper; stir until mixed. Add onion and continue cooking until onion is translucent. Remove pork cubes from pork and beans and drain off any excess sauce from the can. Add remaining ingredients. Serve after the mixture is well heated.
If you want to impress friends and family with some of the best-tasting meay and side dishes on the planet, here's the place to begin! This book is more than a stack of recipes; it's a basic education of a higher way of cooking—training for creating delicious, fall-off-the-bone goodness.
2 cans Great Northern beans, drained and rinsed
1 (14-ounce) jar marinated artichoke hearts, drained
4 cloves garlic
Juice of 1 lemon
2 tablespoons plus 1 teaspoon extra-virgin olive oil
Salt and pepper, to taste
1 tablespoon chopped fresh rosemary leaves (optional)
1. Place beans, artichoke hearts, garlic, lemon juice, and 2 tablespoons olive oil in blender and blend until smooth. If necessary, add more oil to reach desired consistency.
2. Season to taste with salt and pepper and transfer to a serving dish. Allow to stand for at least 30 minutes.
3. Before serving, drizzle with 1 teaspoon olive oil and garnish with a pinch of coarse salt and freshly cracked pepper and, if desired, chopped rosemary leaves. Refrigerate until ready to serve. Serve with fresh vegetables, freshly baked bread, pita chips, pretzel chips, as a spread on sandwiches, or on salads.
From tasty snacks to mouthwatering entrees to delicious desserts, each recipe is packed with big, bold flavors—and all under 400 calories! In this innovative, full-color cookbook, you'll find a variety of add-on options that put you in control of your meals and your calories.
1 pound ground beef or turkey
¼ cup diced onion
¼ cup diced green pepper
1 cup crushed tortilla chips
1 (16-ounce) can refried beans
½ cup water
1 (1-ounce) packet taco seasoning or 2 tablespoons Homemade Taco Seasoning (see recipe)
1 cup shredded cheddar cheese
Salad toppings, such as shredded lettuce, diced tomatoes, olives, sour cream, etc.
Preheat oven broiler to high. In a large skillet, cook beef, onion, and green pepper over medium heat, stirring occasionally, until meat is browned. While the meat is browning, spread crushed tortilla chips in the bottom of a greased, broiler-safe 8x8-inch pan. Heat the refried beans in a small, microwave-safe bowl for 60 seconds, or until warmed through. Spread the refried beans gently over the top of the tortilla chips. Once the meat is browned, drain and return to stove. Add ½ cup water and taco seasoning and stir until well combined. Pour browned meat mixture over the top of the refried beans. Top with cheddar cheese and place under broiler 2 to 4 minutes, until the cheese is melted and starts to bubble. Top with your favorite salad toppings and serve warm.
With a variety of entrees, Six Sisters' latest cookbook features more than a hundred quick-and-easy, tried-and-true recipes that make this your go-to resource for family-favorite, delicious dinners using your oven, stove top, or slow cooker.
50 medium-sized fresh mushrooms
½ pound country-style sausage
1 (8-ounce) package cream cheese, softened
3 tablespoons chopped fresh parsley
¾ teaspoon garlic powder
Salt and pepper to taste
Preheat oven to 400 degrees F. Wash and remove stems from mushrooms. Combine uncooked sausage, cream cheese, parsley, garlic powder, salt, and pepper. Roll stuffing into small balls and fill mushroom caps. Place stuffed mushrooms in a 9x13-inch pan, cover with foil, and bake 30 minutes. Drain drippings and serve hot.
Whether it is recreating a favorite dish or starting new family cooking traditions, join the Lion House family as you welcome your own family and friends to your kitchen table with tantalizing aromas and delicious flavors.
2 peaches, chopped
2 nectarines, chopped
4 kiwi, peeled and chopped
1 mango, peeled and chopped
2 (16-ounce) packages strawberries, chopped
1 tablespoon lemon juice
1/4 cup strawberry jam
6 uncooked tortillas
2 tablespoons unsalted butter, melted
1/2 cup cinnamon sugar
Add all of the fruit to a large bowl, drizzle with lemon juice and jam, and lightly fold everything together. Store in the refrigerator until ready to serve. (Don’t refrigerate longer than 3 hours or the juices will begin to break down the fruit.)
Preheat oven to 400 degrees F. and line a rimmed baking sheet with parchment paper. Set aside.
In a skillet over medium heat, cook the tortillas one at a time according to package directions. Brush each cooked tortilla with melted butter and then sprinkle with cinnamon sugar.
Use a pizza cutter to slice tortillas into triangles and then arrange on prepared baking sheet.
Bake 5 to 8 minutes, until chips are crispy. Serve with chilled Fruit Salsa!
Serves 6 to 8.
Together, Cade and Carrian Cheney have collected more than 100 recipes in Our Sweet Basil Kitchen Cookbook that combine their love of fresh ingredients with unexpected flavor combinations and mashups of tried-and-true family favorites. Their innovative dishes will elevate and reinvigorate your everyday recipes and impress your friends and family.
5 ears corn, cooked and cooled
1/2 orange bell pepper, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 red onion, finely diced
1 (8-ounce) container cherry tomatoes, halved
2 tablespoons minced fresh basil
2 tablespoons minced fresh cilantro
1 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons Dijon Dressing:
2 tablespoons olive oil
1 heaping teaspoon Dijon mustard
1 tablespoon tarragon vinegar
1 egg yolk, whipped with mixer
Salt and pepper to taste (be generous)
Slice the corn kernels off the cobs and place in a large salad bowl. Add all remaining ingredients and toss well. Refrigerate until ready to serve.
This unique blend of candid family photos, 125+ fabulous recipes, and heartwarming and humorous stories, told in Ann Romney's warm style, will inspire your own traditions and family dinners for years to come.
1 cup milk
1 (6-ounce) package vanilla instant pudding
1 (16-ounce) container nondairy whipped topping
6 regular-sized Snickers candy bars, cut in bite-sized pieces
3 medium Granny Smith apples or other tart apple, cut up into small chunks
In a large bowl, combine milk and pudding, and then mix in the whipped topping. Add the Snickers and the apples. Chill for 1 hour before serving.
Camille, Kristen, Elyse, Stephanie, Lauren, and Kendra are six sisters who share their easy, affordable recipes and crafts in this collection of family favorites. This cookbook contains more than 90 tried-and-true recipes that use ingredients commonly found in your pantry, with easy-to-follow instructions and photographs of each dish.
8 cups shredded coleslaw or sliced cabbage mix (about 1 small to medium head cabbage)
1 medium to large carrot, shredded
⅓ cup sliced green onions
½ cup dried cranberries
¾ cup diced dried mangoes
¼ cup roughly chopped walnuts, toasted
¼ cup pepitas
¾ cup pineapple juice (one 6-ounce can)
3 tablespoons vegetable oil
1½ tablespoons cider vinegar
1 large clove garlic, pressed
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 tablespoon sugar
1. For the salad: Place all salad ingredients in a salad bowl and place in the refrigerator to chill. If preparing salad in advance, reserve walnuts and pepitas and add them just before serving.
2. For the dressing: Place all ingredients in a screw-top jar and shake vigorously for 1 minute. Pour desired amount over salad (you may not need all of it) and toss to combine. Serve immediately or chill up to 1 hour before serving.
Savoring the Seasons with Our Best Bites will help you cook up a storm for your family and friends the whole year-round using fresh, healthy, seasonal ingredients. Recipes specific to the various holidays abound as well as delightful food crafts to make and enjoy.