By Cole :: January 30, 2006 @ 09:17 PM
1 16 ounce jar of salsa con queso
12 vegetarian beef crumbles
1 can mexicorn
1 can kidney beans
1 can diced tomato with chiles
1 can stewed tomatoes
1 envelope taco seasoning
Combine all ingredients in crockpot, cook 4 hours on low.
By Cole :: January 30, 2006 @ 09:15 PM
1 8-pack can of biscuits - quartered
2 cans cream of mushroom soup
2 cans water
2 cups chicken seitan
black pepper to taste
add all ingredients to crockpot, cook 4 hours on low
By Cole :: January 09, 2006 @ 09:28 PM
For the Crockpot
Soak - 1/2 pound black beans overnight.
The following morning:
32 ounces of vegetable stock
1 coarsely chopped onion
2 sliced bell peppers (1/2 bag of frozen bell peppers will suffice)
1 tsp salt
1 tsp chili powder
1 tsp oregano
1/2 tsp cumin
1 tsp of garlic (or 4 cloves fresh)
Cook for 12 hours on low. Puree with stick belnder before serving.
More beans and less stock may be used for a thicker consistency which is excellent served over rice.
By Cole :: January 09, 2006 @ 08:34 PM
12.5 Ounces of all purpose flour
1 tsp. salt
1 tbs sugar
2 sticks cold unsalted butter - cubed
3 tbs sour cream
1/3 C. ice water (more as needed)
In food processor:
Combine flour, salt and sugar
Add butter, process until crumbs form (pea sized)
Combine sour cream and water, add to dough, pulsing to combine.
Pinch dough with fingers, if dough is floury and dry add 1-2 tbs of water, pulse until dough forms large clumps and no dry flour remains.
Turn dough out onto work surface, dividing into 2 balls, forming 4 inch disks. Wrap and refrigerate for at least 2 hours.
May be refridgerated for up to 24 hours, thaw for 15 minutes before rolling.
By Cole :: January 07, 2006 @ 07:50 PM
Cornbread (day old, made from 2 boxes of Jiffy cornbread mix)
1 lb loaf of country white or sourdough bread
(Cube both and toast in 375° oven)
2Tbs. Olive oil
1 Yellow onion
2 Stalks Celery
1/4 cup chopped fresh herbs - sage, rosemary and thyme
Combine bread with items in saute pan.
Approximatel 3 C. Vegetable Stock (until stuffing reaches preferred consistency/wetness)
Transfer to oven, bake 35-40 minutes.
By Cole :: January 07, 2006 @ 07:31 PM
4 cups frozen corn kernels (about 19 ounces), thawed
4 large eggs
1 1/2 cup Half and Half
3 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt
Reserve one third of corn, combine remianing ingredients in food processor, process until blended. Combine remaining corn, bake in 8x8 pan at 350° for 45 minutes, or until set and golden brown.