Brown meat in skillet. Add remainging ingredients and simmer 20 minutes. Pour into a 4 qt casserole. Top with cheese. Mix rest of ingredients together and pour over the top of meat and cheese. Bake at 375 degrees F. for 30 minutes (or until topping is done).   &

Directions: Brown ground chuck and chopped onion; season with salt and pepper. Drain. Layer other ingredients into baking dish. Top with large bag of Tater Tots. Bake at 350 degrees for 1 hour or until brown and heated through. Bob Hogan     s

In a skillet, brown ground beef and drain well. Place ground beef and remaining ingredients except hamburger rolls in the crockpot. Cover and cook on low for 6 to 12 hours. Taste for seasoning before serving. Serve spooned over toasted hamburger buns From the MM database of

Soak the beans and corn overnight, then cook until done. Cut the tempeh into small cubes and brown with the onions in oil. (Alternately you can grate the tempeh) Add bell peppers and garlic and saute 5 to 10 minutes. Stir in the tomatoes, beans, corn, and herbs and spices. Add w

Combine the first nine ingredients in a slow cooker. Cut ribs into serving size pieces; brown in skillet in oil. Transfer to slow cooker. Cover and cook on low for 4 6 hours or until tender. Yield 2 3 servings. Typed in MMFormat by [email protected] Source: Taste of Home Quick C

Cut roast in half; place in a 5 qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8 9 hours or until a meat thermometer read 160ø 170ø. Remove roast to a serving platter and keep warm. If desired, skim fat from pan juices a

In large skillet, saute poultry in oil until no longer pink; set aside. In same skillet, cook onion, peppers, and garlic until tender. Drain. Stir in chili and stewed tomatoes. Add rice and pepper sauce. Arrange chicken on top of mixture. Simmer ten minutes. Top with shredded J

Melt margarine in a large saucepan; saute onion and sweet pepper with red pepper flakes until tender, stirring occasionally, about 2 minutes. Sir in chicken broth and both cans of corn. Continue cooking until the is very hot. Add salt and pepper and serve innediately. Food

Put turkey thighs on a chopping board; slice meat away from the bones. Cut meat in 1 inch cubes, discard skin. Spray a non stick pot (or pressure cooker) with cooking spray for no fat frying. Add cubed meat. Brown over moderate heat in its own melted fat (no added oil needed).

Put turkey thighs on a chopping board; slice meat away from the bones. Cut meat in 1 inch cubes, discard skin. Spray a non stick pot (or pressure cooker) with cooking spray for no fat frying. Add cubed meat. Brown over moderate heat in its own melted fat (no added oil needed). R

Put turkey thighs on a chopping board; slice meat away from the bones. Cut meat in 1 inch cubes, discard skin. Spray a non stick pot (or pressure cooker) with cooking spray for no fat frying. Add cubed meat. Brown over moderate heat in its own melted fat (no added oil needed).

Tear the chilies in strips and pour two cups boiling water oaerr the beef cus. Add ilie soaking liquid and brg to a . ddhe bayeimmer for an hour. Meanwhile, putien, including the chilies,with a half cup oter or re feeded, in a blender or processoeata simmer for 30 minutes necess

Brown the beef, onion and green pepper in your favorite skillet. Put in a casserole. Add chili powder, tomatoes and rice. Bake for 45 minutes in a covered casserole in a 350 degree oven. No beans! Randy Rigg     strongServings:2/strong &

Fat grams per serving: Approx. Cook Time: 3hrs Fry suet in a large heavy kettle until crisp. Then add beef, about 1 pound at a time, and brown, stiring as it cooks. Remove each pound after browning. When all meat is browned, return it to kettle and add seasonings and beef stock

Fat grams per serving: Approx. Cook Time: 3hrs Fry suet in a large heavy kettle until crisp. Then add beef, about 1 pound at a time, and brown, stiring as it cooks. Remove each pound after browning. When all meat is browned, return it to kettle and add seasonings and beef stock

1. Cook onion, garlic, and stew meat (if using as main course), in oil in Dutch oven until onion is tender but not brown; drain well. Add tomatoes (with juice) to Dutch oven with remaining ingredients except tortillas and cheese. 2. Bring to a boil; reduce heat. Simmer uncovered

1. Heat the oil in a large heavy pot over medium high heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the garlic, ground chile, cumin, cayenne pepper, oregano, salt, tequila, water, and

Fat grams per serving: Approx. Cook Time: 1 hr Beat lard until light and creamy. Mix dry ingredients and beat into lard, a small anount at a time. Beat in chicken broth to make a light soft dough. Spread half of dough in bottum of a greased 10x7x1 1/2 inch baking pan. Spoon chil

Slice the beef into thin strips approx. 1 1/2" 2" in length. Heat a large cast iron skillet over high heat and add the meat a few strips at a time to sear the meat. Remove the meat from the heat and set aside. Reduce the heat in the skillet to medium and melt the butter

hot cooked rice, for serving Chop white and light green parts of green onions. Cut dark green parts in 3 inch pieces. Cut chicken in 3 x 1/4 x 1/4 strips. Heat 2 tablespoons oil in a large skillet or wok over high heat. Add sliced onion and peppers and saute, stirring,

In a large saucepan, saute onions, garlic, shallot, scallions, and green pepper in oil. Add water, beans, and seasonings. Simmer for 1 1/2 hours. Add tomatoes and tomato sauce. Simmer for 1 hour more or until fork tender. For spicier chili, use 2 or more cloves of garlic. Serve

Cut onion and green peppers fairly coarse and marinate in the butter for three minutes. Add the meat, season with salt and pepper and cook slowly for about 10 minutes. Butter a casserole and put in a layer of corn, a layer of the meat mixture and a layer of tomatoes. Repeat unti

Layer one third of the potatoes in a small casserole. Top with half the lamb and half the onion. Sprinkle lightly with rosemary, salt and pepper. Repeat layers, ending with a final layer of potato. Add enough chicken stock to almost cover the stew. Cover the casserole and b

1. Saute the rice in the butter in a fry pan until the rice is golden brown. Put into the crock pot. 2. Pour the tomato liquid, tomatoes, parsley, salt and pepper into the crock pot and mix well. 3. Cover and cook on low setting (200oF 100oC) for six to eight hours. 4. Sprinkl

Cook noodles in boiling water according to package directions, omitting salt; drain. Brown beef with onion and garlic; cook until onion is translucent. Add remaining 3 ingredients; stir to combine. Bring to boil and cook only until tomatoes are heated through. Stir in noodles; t

Heat oil in large pot. Add tortellini and onion, brown over high heat, stirrin g often, 1 2 minutes or until tortellini is nicely brown. Add all remaining ingredients except parsley and parmesan. Stir and bring to a simmer over mediu m heat. Cover and cook 10 15 minutes or until

*NOTE: Instead of a prepackaged mix, use 1 tbsp. chili powder, 1/4 tsp salt, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/8 tsp cayenne pepper. Mix all ingredients together. 1) Crumble 1/4 of ground beef into bottom of slow cooker. Top with 1/4 of the chopped peppers

1. Coarsely break taco shells. In 2 quart bowl, mix ground beef and onion; cover bowl with waxed paper. Cook at high (100%) 4 5 minutes, stirring and breaking up meat into small pieces every 2 minutes. Tilt bowl; skim and discard excess fat. Stir in tomato sauce, water, and chil

1. Brown ground beef lightly in oil; add onion and celery and cook until onion is yellow and celery is soft. 2. Add tomato soup; rinse cans and add water. 3. Add beans, spaghetti and seasonings; put in 9 1/2 x 13 inch baking dish. 4. Bake at 350øF until hot and bubbl

Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt 1/4 cup of the margarine over medium heat. Add onion; saute 3 minutes. In small bowl stir corn starch, milk and hot pepper sauce until smooth; add to onions in saucepan. Add bouillon cubs. STirring constantly,

Preheat oven to 400 degrees F. In a large saucepan, saute onion, pepper and celery in 4 T butter. Stir in soup and milk, and cook over low heat 10 to 12 minutes. Add mushrooms, salt, pimiento stuffed olives, and tuna. Pour into a 2 quart casserole. Melt 4 T butter; stir in corn

In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased CROCK POT. Top with almonds and butter. Cover and cook on Low 7 to 9 hours. (High: 2 to 3 hours). *Do not overcook noodles just until tender. From Riv

Place peas in small microwave safe bowl. Cover with vented plastic wrap; Microwave on HIGH 1 2 minutes or until tender. Drain and set aside. In 1 1/2 quart microwave safe casserole, stir soup and milk until smooth. Stir in cheese. Fold tuna, macaroni, eggs and peas into sou

Cook spaghetti as directed on package; drain. Cook garlic in margarine in 2 quart saucepan until garlic is golden brown. Stir in half and half, basil and oregano. Heat to boiling. Stir in tuna, olives, and cheese. Boil and stir 1 minute. Pour over hot spaghetti. Sprinkle with sn

Combine all ingredients in a saucepan and cover and simmer, stirring occasionally until rice is tender, about 35 minutes. For thicker, richer chili, puree one small can of kidney beans in a blender or food processor and add to chili. From: Pat Stockett Date: Sat, 10 2  

Spray a cold large skillet with non stick coating. Add turkey and celery. Cook until turkey is no longer pink, stirring to break up pieces. Stir in undrained tomatoes, beans, tomato sauce, juice cocktail, bay leaf, onion, basil, bouillon granules, cumin, garlic powder, red

With sharp knife, cut each thigh in half; remove bone and skin. Place in crockpot. Combine enchilada sauce mix with tomato paste and water. Mixture will be thick. Spread on thighs. Cover; cook on LOW 7 to 8 hours or until tender. Turn pot on HIGH. Add cheese; stir until melted.

*Preferably turkey sausages Slice sausages 1/2 inch thick. Using a large saucepan, brown sausages. (If turkey, spray pan first with vegetable spray.) Pour off any fat. Add celery, zucchini and onion. Saute` 2 minutes, stirring. Put stock, tomato sauce and basil into crockery pot

Soak about 1 cup of TVP in boiling water, to cover, with several tbsp taco seasoning, extra chili powder, and salt to taste...let it sit until the TVP has soaked up much of the water and flavor from the spices. Meanwhile, saute 1 chopped green pepper, 1 chopped med/large onion,

Cook brown rice and soaked beans in water to cover in crockpot set to high (overnight). In the morning, add saute d veggies, canned tomatoes and spices. Continue cooking on high (watch the water level) until dinner for flavors to blend. Serve over rice/potatoes/tortillas, etc.