Four 15 oz cans of pinto beans may be substituted for the water and ** You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat to boiling; reduce heat. Sim

10-oz size package of frozen peas, fresh green beans. Shred enough of the cabbage to make 6 to 8 cups. Stem green beans and cut them into 1-inch pieces. Combine all ingredients in a large kettle or Dutch Oven. Fill sink with ice water. Cook vegetables to a full boil over medium heat.

Rinse lentils and drain. In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic, curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are tender. In a medium mixing bowl stir togethe

Partly thaw the green beans to separate. Cook the ground beef, sausage, onion, green pepper and garlic in a 4QT dutch oven, stirring often until beef is brown. Drain and stir in the beans and remaining ingredients, except the cheese. Break up tomatoes, heat to boiling, stirring often. Reduc

Cook the dry beans*. Rinse and drain the cooked or canned beans and set aside. In a 4 1/2-quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if us

1. Peel and seed Butternut squash, and cut into 2x1/2x1/2" sticks. Cook green beans in 2" boiling water in large skillet or Dutch oven for 6 minutes. Add squash; cook 6-8 minutes or just until tender when pierced with fork. Drain; rinse with cold running water. (Can be done up to 1 day ahead and

- Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until l

Preheat oven to 325F. Heat large Dutch oven over medium-hight heat until very hot. Add beef and cook until well browned on all sides; set aside. Add onions to Dutch oven; cook until soft and beginning to brown, 10 to 15 minutes. Stir in ginger, garlic, coriander and cinnamon; cook 1 minutes. Sti

Rinse lentils and drain. In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic, curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are tender. In a medium mixing bowl stir togethe

Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce t

10-oz size package of frozen peas, fresh green beans. Shred enough of the cabbage to make 6 to 8 cups. Stem green beans and cut them into 1-inch pieces. Combine all ingredients in a large kettle or Dutch Oven. Fill sink with ice water. Cook vegetables to a full boil over medium heat.

* See Recipe 12. ** Carrots should be scraped and cut into 1-inch pieces. *** Celery should be cut into 1-inch pieces with strings removed. **** Potatoes should be pared and cut into 1-inch dice. Prepare basic meatballs except -- cook in a Dutch oven. Drain off excess fat. Add the r

Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do. Heat to boiling then

SAUCE-Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over moderately high heat and add the olive oil. When the oil is fragrant, add the chicken meat pieces and saute, turning frequently for 5 or minutes until lightly browned on all sides. Add the onions and c

* Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch *** See Sowest1 for recipe. Seed peppers and cut 5 thin slices from each pepper and reserve. Chop remaining bell peppers (about 1/2 cup each). Cook pork, sausage, o

Slice seitan into 1/2" slices & place in a Dutch oven. Layer mushrooms & onions on top. In a bowl, combine dry tofu scrambler with water, basil & sage. Pour over seitan & vegetables. Bring to a boil & simmer gently for 30 minutes, till gravy has thickened.

* Peel and cut the eggplant into 1/2-inch cubes. There should be about ** You can use 1/2 cup of sliced pimento stuffed olives in place of the Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the

Cooking 8 min 1. Cut zucchini into 1/4-inch pieces. 2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. 3. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to 8 minutes u

covered, stirring occasionally, 8 minutes or until softened. Add tomatoes, thyme, sugar, salt and pepper, breaking tomatoes with back of spoon. Stir in the string beans. Simmer, covered, stirring occasionally, 25 to 35 minutes or until beans are tender.

Preparation and cooking: 1 hour THIS IS A BEATUIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. 2. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling;

Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and s

1. Rinse peas; soak overnight in cold water to cover. 2. Drain and put in Dutch oven with 2 quarts fresh water. 3. Add remaining ingredients; cover and simmer about 2 hours, or until peas begin to soften enough to mash easily. 4. Add water as needed.

Soak the soybeans and one piece of kombu in about five times their volume of water overnight. Discard soaking water and kombu, rinse the beans and cook in about 4C water w/the other piece of kombu. Cook until soft, about four hours, and drain. Coarsely chop the beans and kombu, then mix in

Put oil in Dutch oven & saute onions & garlic till tender. Add rest of the ingredients except the spaghetti. Bring to a boil then reduce heat & simmer, stirring occasionally. Cook for 1 hour. Serve over spaghetti.

Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately.

In a large bowl, combine flour, milk, shallots, parsley, baking powder, salt, black pepper, and thyme. Gently fold in the carrots; be careful not to overmix. Cover, and refrigerate for 3 hours. Heat vegetable oil in a deep fat fryer to 375 degrees F (190 degrees C). Lower the batter by hea

Preheat oven to 350 degrees F (175 degrees C). Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until

Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans int

Heat canola oil in a large saucepan over medium high heat. Cook carrots and onion, stirring occasionally, until carrots are tender and onions are translucent. Do not allow the onions to brown. Add water, and bring to a boil. Cover, and simmer for 15 minutes; set aside to cool. When mixture

Heat oven to 350 degrees. Heat oil in Dutch oven over medium heat. Cook onion in oil about 2 minutes, stirring frequently, until tender. Stir in bulgur. Cook about 5 minutes, stirring occasionally, or until bulgur is golden brown. Stir in remaining ingredients. Cover and bake 50

* Bell pepper should be seeded and cut into 2 X 1/4-inch strips. ** Chiles should be either poblano or Anaheim and should be seeded and *** Use either hubbard or acorn squash. (about 1/2 pound) Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tend

In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently. Mix in the bell pepper, chili powder, ground annatto, chili flakes, cumin, and cinnamon. Saute for 2 minutes. Pour the rice into the sa

Preheat oven to 375 degrees F (190 degrees C). Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onions until tender. Stir in rice and brown slightly. Add 3 1/2 cups water, and half of the lemon juice. Reduce heat, cover and simmer for 20 minutes, or until all liquid is ab

Preheat oven to 325 degrees F (165 degrees C). Heat oil in a medium saucepan over medium heat. Saute onion and green pepper until tender. Sir in beans, salsa, red bell pepper, chili powder, cayenne and black pepper. Reduce heat to low and simmer for 15 minutes. Spoon half of the mixt

Stuff dates with chopped nuts: the nuts are inserted into the space left by the pit. Place dates in a small pan. Sprinkle with pepper if desired. Add wine, then drizzle honey over dates. Cook over medium heat until the skins begin to peel off the fruit. Transfer dates to a serving dish, an

Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months. Place 3 tablespoons olive oil and 6

Pour the gallon of milk into a large pot. Bring to a boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curd and w

Combine eggplant, mushrooms, green bell pepper, onion, garlic powder and olive oil in a skillet and fry until vegetables are gently brown and softened. Stuff hot vegetable mixture into pita bread pockets. Sprinkle Mozzarella cheese into the pockets. Top the entire sandwich with ranch dress

Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

In a small bowl combine miso and warm water; stir until miso has dissolved. In a 2 quart saucepan, melt margarine over medium heat. Stir in flour until dissolved. Add vegetable broth, miso mixture, soy sauce and onion powder. Cook, stirring, over medium heat, until thickened.