8 oz rotelle or wagon wheel pasta Sauté in butter: 1 5½-lb eggplant for topping: 1 lb ground beef 1 ½ lbs ground beef ¼ lb butter
BBQ Chili Pasta
1 tbsp canola oil
1 cup chopped onion
8 oz ground turkey breast
1 ½ cups coarsely chopped
green pepper
1 11-oz can sweet corn, drained
chili powder to taste
1 tbsp dried oregano
½ tsp salt
1 19-oz can red kidney beans, drained and
rinsed
1 8-oz can tomato sauce
¾ cup of your favorite bottled barbecue
sauce
2 finely chopped onions
Add:
2 lbs cooked crawfish tails
3 pints heavy cream
2 pints clam juice
2 qt cheddar cheese
Add:
1 tbsp each of nutmeg, white pepper, garlic powder
cayenne pepper to
taste
1 qt of your favorite light (as in not dark) beer
2 cups warm water with 1 tbsp
vegetable bouillon
1 tbsp olive oil
3 cloves crushed garlic
2 cups
chopped onion
1 tsp salt
ground black pepper
3 tbsp sour cream
2 tbsp tahini (sesame paste)
¼ tsp (or more to taste) cayenne pepper
¼ tsp ground cumin
¼ cup freshly minced parsley
sour cream
finely minced tomato and bell pepper
Sauté the garlic and onions in 1 tbsp olive oil with the salt until onions
caramelize. Add a dash of black pepper. Purée together (in blender) eggplant
pulp, vegetable stock and onion/garlic mixture. Put purée in saucepan; cover
and heat gently. When soup is hot whisk in tahini, sour cream and cayenne until
mixture is smooth. Cover and simmer for 30 minutes. Stir in parsley right
before serving and top each bowl of soup with sour cream and minced tomatoes and
peppers.
This recipe should be eaten the same day as it's made and not stored.
Makes about 4 servings.
1 cup chopped onion
1 cup chopped celery
1 can
bite size tomatoes
2 cans undrained red kidney beans
1 15-oz. can V8
vegetable juice
1 cup diced green peppers
1 tsp salt
1 tsp garlic
powder
chili powder, to taste (at least 3 tsp)
3-4 tbsp ketchup
1 ½ cups chopped onion
3 tbsp oil
2 green (or yellow for a sweeter crunch) peppers, chopped
3 crushed garlic
cloves
2 or more tbsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
½ tsp black pepper
1 28-oz can crushed tomatoes
1 28-oz can
whole tomatoes
2 15-oz cans kidney beans, drained
1 28-oz package frozen
corn (or my favorite substitution, 2 11-oz cans of sliced carrots, drained)
½ medium onion, finely chopped
¾ cup all
purpose flour
1 qt whole milk, warmed
1 46-oz can tomato juice
2 tsp Worcestershire sauce
2 28-oz cans tomatoes, peeled and diced
¾ tsp ground oregano
dash of white pepper
½ cup sugar, optional
¾ tsp salt
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