* 1 pound ground sirloin
* 1 onion, chopped
* 1 green bell pepper, chopped
* 1 (16 ounce) can diced tomatoes
* 1 (8 ounce) can tomato sauce
* 6 cups beef broth
* 2 potatoes, peeled and cubed
* 1/2 tablespoon chopped fresh cilantro
* 1/2 tablespoon dried thyme
* salt and pepper to taste
* 1 cup cooked white rice
* 2 tablespoons grated Parmesan cheese for topping
* 1 tablespoon grated Romano cheese

Method

1. Brown meat in large stock pot. When meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes.
2. Add diced tomatoes, tomato sauce, beef broth, cubed potatoes, cilantro and thyme. Season with salt and pepper and let simmer for 30 to 40 minutes.
3. Place 1/4 cup of rice on bottom of individual serving bowls. Pour soup over rice and garnish with grated Parmesan or Romano cheese.

* 1 cup chopped onion
* 1/4 cup chopped celery
* 1 clove garlic, minced
* 2 cups chopped green bell pepper
* 2 tablespoons vegetable oil
* 1/2 pound lean ground beef
* 1 (16 ounce) can crushed tomatoes
* 1/2 cup tomato juice
* 1/4 cup uncooked white rice
* 3 cups water
* 2 tablespoons chopped fresh parsley
* 2 teaspoons white sugar
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1/4 teaspoon ground cinnamon

Method

1. Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.
2. Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.

* 3 pounds ground beef
* 1/2 small head cabbage, diced
* 1 stalk celery, chopped
* 1 (29 ounce) can diced tomatoes
* 1 (15.25 ounce) can whole kernel corn (optional)
* 2 (4.5 ounce) cans sliced mushrooms (optional)
* 3 quarts water
* 1/2 cup barley
* 2 teaspoons dried parsley
* salt and pepper to taste
* 4 carrots, chopped
* 3 potatoes, diced

Method

1. In a large skillet over medium high heat, saute the ground beef for about 5 minutes, or until brown and crumbly. In a large soup pot over high heat, combine the ground beef, cabbage, celery, tomatoes, corn, mushrooms, water, barley, parsley and salt and pepper to taste.
2. Bring to a boil and reduce heat to medium low. Simmer for about 1 1/2 hours, stirring occasionally. Add the carrots and potatoes and continue to simmer for about 30 minutes, or until the vegetables are done to your liking. Serve with a warm loaf of bread and enjoy!

* 1 1/2 pounds ground beef
* 1 (1 ounce) package dry onion soup mix
* 1 (8 ounce) can tomato sauce
* 1 (14.5 ounce) can diced tomatoes with juice
* 1 (15 ounce) can whole kernel corn, drained
* 1 (15 ounce) can kidney beans with liquid

Method

In a large pot over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned. Drain the grease, and add the taco seasoning, tomato sauce, diced tomatoes, corn and kidney beans. Mix well, reduce heat to low and let simmer for 1 to 2 hours to allow the flavors to mesh.

* 6 pounds cubed pork stew meat
* 1/4 cup vegetable oil
* 2 large yellow onions
* 6 cloves garlic, minced
* 1 tablespoon sea salt
* freshly ground pepper, to taste
* 1 tablespoon ground cumin
* 4 1/2 quarts chicken broth
* 8 fresh poblano chile peppers, seeded and chopped
* 4 fresh jalapeno peppers, seeded and chopped
* 2 yellow bell peppers, seeded and chopped
* 3 pounds fresh tomatillos, husks removed
* 1 bunch cilantro leaves, coarsely chopped

Method

1. In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
2. Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

* 1/2 cup uncooked white rice
* 1 pound skinless, boneless chicken breast meat – cut into cubes
* 1 large green bell pepper, chopped
* 1 onion, chopped
* 2 teaspoons chili powder
* 1 teaspoon garlic powder
* 1 (14.5 ounce) can chicken broth
* 1 (15 ounce) can whole kernel corn, undrained
* 1 lime

Method

1. Combine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until rice is tender.
2. Coat a large saucepan with cooking spray and place over medium heat. Cook chicken, bell pepper, onion, chili powder and garlic powder 5 minutes, stirring often. Pour in broth and corn. Stir in 1 cup cooked rice. Bring to a boil, then reduce heat and simmer 10 minutes, until chicken is no longer pink. Serve with lime wedges.

* 3 pounds cubed beef stew meat
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt, or to taste
* 3 tablespoons olive oil
* 1 cup baby carrots
* 4 large potatoes, cubed
* 1 tablespoon dried parsley
* 1 teaspoon ground black pepper
* 2 cups boiling water
* 1 (1 ounce) package dry onion soup mix
* 3 tablespoons butter
* 3 onions, sliced
* 1/4 cup red wine
* 1/4 cup warm water
* 2 tablespoons all-purpose flour

Method

1. Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
2. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
3. In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
4. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

* 12 shallots, thinly sliced
* 1/4 cup vegetable oil
* 6 ounces egg noodles
* 1 cup bean sprouts
* 3 quarts chicken broth
* 3 cups shredded, cooked chicken breast meat
* 1/2 cup chopped green onion
* salt and pepper to taste

Method

1. In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
2. Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
3. Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
4. In a large saucepan over medium heat, bring chicken broth to a simmer.
5. Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.

* 4 carrots, chopped
* 2 potatoes, peeled and cubed
* 1 cup sliced fresh mushrooms
* 1 onion, chopped
* 3 stalks celery, chopped
* 3 pounds cubed stew meat
* 1 packet dry onion soup mix
* 1 (10.75 ounce) can condensed golden mushroom soup
* 1 3/4 cups water

Method

1. Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables.
2. In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables.
3. Add water as needed so that the liquid comes just to the bottom of the meat.
4. Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.

* 2 pounds stew meat, trimmed and cubed
* 3 (10.75 ounce) cans condensed cream of chicken soup
* 1 (16 ounce) package egg noodles

Method

1. Spray the inside of a slow cooker with the vegetable cooking spray. Add the meat and the soups to the slow cooker.
2. Cook on low setting for 8 to 10 hours.
3. Prepare noodles according to package directions.
4. When stew is ready, pour over the noodles and serve hot.