Crock pot Chili
makes 8-10 servings
Ingredients
2 lbs. ground beef
1 lg onion, diced
1 28oz can diced tomatoes
2 6oz cans tomato paste
1 16oz can refried beans
2 16oz cans chili beans
2 16oz cans black beans
1 4oz can diced green chillies
2 cloves garlic, minced
1 C. water
2 T. mild chili powder
2 tsp salt
2 tsp ground cumin
1 tsp black pepper
Directions
In a skillet, brown beef and onion: drain.
Place meat mixture in crock pot on high and stir in remaining ingredients.
Cook on high for 30 min then reduce heat to low; cook 4-6 hours.
Top individual servings with grated cheese and chopped onion.
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OLIVE GARDEN TOSCANA SOUP
2 3/4 C chicken broth
1/4 C heavy cream
1 medium russet potato
2 C chopped kale
½ lb spicy Italian sausage
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1. Combine the broth and cream in saucepan over medium heat
2. Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup
3. Add the kale
4. Grill or saute the sausage. When cooked and cooled cut at an angle slices about ½ in thick. Add the sausage to soup.
5. Add the spices and let soup simmer for about 1 hour, stir occasionally.
I don't know what Kale is, but my mom always uses frozen spinach.
OLIVE GARDEN ALFREDO PASTA
½ C butter
2 C heavy cream
1/8 tsp garlic powder
1/8 tsp pepper
1 12 ounce box fettuccine pasta
1/4 C grated parmesan cheese
1. Melt butter in a medium saucepan over medium heat
2. Add the cream, garlic powder and pepper and simmer for 10-12 mins or until thick.
3. At the same time, bring 4-6 quarts of water to a boil and add pasta
4. When the alfredo sauce has reached your desired consistency, stir in the parmesan cheese
5. When pasta is cooked, drain it, serve the pasta on plates with alfredo sauce poured over the top.
APPLEBEE’S CRISPY ORANGE CHICKEN BOWL
2 lbs boneless skinless chicken
1 egg
1 ½ t salt
1/4 t pepper
1 T vegetable oil
½ C cornstarch
1 T corn starch
1/4 C flour
oil for frying
1 t minced garlic
1 ½ t grated orange rind
1 C orange juice
½ C hoisin sauce
1 dash cayenne pepper
1/4 C sugar
salt and pepper
Cut chicken into 2 inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix and set aside. Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well. Pour enough oil in pan to be at least ½ inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees add chicken pieces in small batches and fry for 3-4 mins or until golden and crisp. Do not over cook. Let chicken drain on paper towels and set aside. Cool the oil in pan and remove all but 2 T of oil and set over medium heat. Saute garlic in oil for 1 min and add remaining ingredients and bring to boil. Allow to boil for 3 mins, stirring constantly. Reduce heat and simmer until sauce thickens, stirring frequently. Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Toss chicken and orange glaze with an array of stir fry vegetables like broccoli, snow peas and red peppers if desired.
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