By KelBelAdded July 04, 2007 | Recipe #238646The method for making this chili is to boil the beef. Boiling the ground beef yields a smooth texture, perfect for chili dogs. 2 cups water1 lb ground beef1 medium onion, diced1 (15 ounce) can tomato sauce2 garlic cloves, minced1 ½ tablespoons chili powder¾ teaspoon salt1 teaspoon ground… Continue reading Chili Dog Chili (food.com)
Tag: garlic
Lasagna (Family Circle, May 1966)
This is a classic recipe where you have to boil your own noodles first. Texturewise, it comes out just like my grandma’s lasagna. I have typed the recipe exactly as I found it on the violet-bordered index card that came in May, 1966, bound between the glossy pages of Family Circle. “Always tops! Recipe makes… Continue reading Lasagna (Family Circle, May 1966)
Bowties with Chickpeas and Tomato Sauce
There is one disagreement in our household concerning this. The majority of adults here find raisins in tomato sauce to be interesting and innovative. Other members of the family did not think it a good idea and they were not charmed after sampling it. 1 pound tricolor bowtie pasta2 tablespoons olive oil4 cloves garlic, sliced1… Continue reading Bowties with Chickpeas and Tomato Sauce
Peanut-Sesame Noodles
1 pound linguine or lo mein¾ cup smooth peanut butter1/3 cup chicken broth +1/3 cup water¼ cup rice wine vinegar2 tablespoons light soy sauce2 tablespoons sugar2 teaspoons Asian dark sesame oil2 teaspoons fresh ginger, chopped½ teaspoon garlic powder½ teaspoon crushed red pepper flakes3 tablespoons sesame seeds2 scallions, sliced diagonally Cook linguine, then drain and plunge… Continue reading Peanut-Sesame Noodles
Spaghetti with Sichuan Sauce and Other Ideas
Along with the “other ideas”, is not one, but 4 recipes, all consisting of a sauce that goes on to cooked spaghetti. For the sake of simplicity, I have split the others off into three separate posts:Spaghetti with Fresh Tomato SauceLinguine with Spinach PestoSpaghetti with Roasted Red Pepper Sauce This one might be my favorite… Continue reading Spaghetti with Sichuan Sauce and Other Ideas
Linguine with Chicken in Peanut Sauce
1 pound boneless, skinless chicken breast1 can (14.5 ounces) chicken broth2 tablespoons soy sauce2 tablespoons dry white wine, or water1 tablespoon cornstarch1/8 – ¼ teaspoon ground red pepper½ cup peanut butter*1 tablespoon peanut oil or cooking oil2 cloves garlic, minced1 teaspoon grated fresh ginger1 medium onion, thinly sliced and separated into rings 1 pound linguine… Continue reading Linguine with Chicken in Peanut Sauce
Spaghetti with Sichuan Sauce and Other Ideas
Along with the “other ideas”, is not one, but 4 recipes, all consisting of a sauce that goes on to cooked spaghetti. For the sake of simplicity, I have split the others off into three separate posts:Spaghetti with Fresh Tomato SauceLinguine with Spinach PestoSpaghetti with Roasted Red Pepper Sauce This one might be my favorite… Continue reading Spaghetti with Sichuan Sauce and Other Ideas
Spaghetti with Roasted Red Pepper Sauce
Click on Spaghetti with Sichuan Sauce and Other Ideas for links to other simple recipes like this one. Sauce ingredients:1 container (15 ounces) of ricotta cheese1 jar (7 ounces) roasted peppers, drained3 tablespoons grated Parmesan cheese1 clove garlic½ teaspoon salt¼ teaspoon ground cayenne pepper. 1 pound spaghetti, hot and freshly cooked In blender or food processor, process… Continue reading Spaghetti with Roasted Red Pepper Sauce
Linguine with Spinach Pesto
Click on Spaghetti with Sichuan Sauce and Other Ideas for links to other simple recipes like this one. Sauce ingredients:1 ½ cups fresh spinach leaves1/3 cup olive oil1/3 cup grated Parmesan cheese,1/3 cup shelled walnuts1/3 cup boiling water2 cloves garlic1 teaspoon salt Hot, freshly cooked linguine In a blender or food processor, purée all sauce ingredients; toss… Continue reading Linguine with Spinach Pesto
Red Lentil and Chickpea Chili
6 cups vegetable stock or broth2 tablespoons tomato paste1 tablespoon Dijon mustard2 teaspoons ground cumin½ teaspoon ground turmeric¼ teaspoon cayenne pepper½ teaspoon salt1 pound red lentils1 can (14.5 ounce) diced tomatoes1 sweet onion, diced1 carrot, diced2 celery stalks, diced3 cloves garlic, diced2 bay leaves2 cans (15 ounces each) chickpeas, drained and rinsed¼ cup chopped cilantro… Continue reading Red Lentil and Chickpea Chili
Recipes out of the Blond Box 