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Chili Verde Recipe

Chili Verde Recipe
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  1. 2 cups cubed cooked pork (about 1 pound)
  2. 1 can (16 ounces) kidney beans, rinsed and drained
  3. 1 can (15 ounces) pinto beans, rinsed and drained
  4. 1 can (15 ounces) chili with beans, undrained
  5. 1 can (14-1/2 ounces) stewed tomatoes
  6. 1-1/2 to 2 cups green salsa
  7. 1 large onion, chopped
  8. 2 cans (4 ounces each) chopped green chilies
  9. 2 garlic cloves, minced
  10. 1 tablespoon minced fresh cilantro
  11. 2 teaspoons ground cumin
  1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Yield: 8 servings.
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Roasted Veggie Chili Recipe

Roasted Veggie Chili Recipe
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  1. 2 cups fresh or frozen corn
  2. 2 cups each cubed zucchini, yellow summer squash and eggplant
  3. 2 each medium green peppers and sweet red peppers, cut into 1-inch pieces
  4. 2 large onions, chopped
  5. 1/2 cup garlic cloves, peeled
  6. 1/4 cup olive oil
  7. 4 quarts chicken broth
  8. 2 cans (14-1/2 ounces each) stewed tomatoes
  9. 2 cans (14-1/2 ounces each) tomato puree
  10. 1/4 cup lime juice
  11. 4 teaspoon chili powder
  12. 1-1/4 teaspoon cayenne pepper
  13. 1 teaspoon ground cumin
  14. 1/2 cup butter
  15. 1/2 cup all-purpose flour
  16. 3 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  17. 1/2 cup minced fresh cilantro
  18. Sour cream and chopped green onions, optional
  1. Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400° for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves.
  2. In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter.
  3. In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired. Yield: 24 servings (6 quarts).
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Posole Recipe

Posole Recipe
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  1. 4 dried ancho chilies
  2. 4 dried guajillo or pasilla chilies
  3. 2 tablespoons canola oil, divided
  4. 1-1/2 cups boiling water
  5. 2 pounds boneless pork, cut into 1-inch cubes
  6. 1/2 cup chopped onion
  7. 4 garlic cloves, minced
  8. 3 cups chicken broth
  9. 2 cans (29 ounces each) hominy, rinsed and drained
  10. 1-1/2 teaspoons dried Mexican oregano
  11. 1 teaspoon salt
  12. Optional toppings: lime wedges, sliced radishes, diced avocado and chopped onion
  1. In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water.
  2. In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender.
  3. Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice. Yield: 8 servings (2-1/2 quarts).
  4. Editor's Note: When handling chilies, disposable gloves are recommended. Avoid touching your face.
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Savory Winter Soup Recipe

Savory Winter Soup Recipe
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  1. 2 pounds ground beef
  2. 3 medium onions, chopped
  3. 1 garlic clove, minced
  4. 3 cans (10-1/2 ounces each) condensed beef broth, undiluted
  5. 1 can (28 ounces) diced tomatoes, undrained
  6. 3 cups water
  7. 1 cup each diced carrots and celery
  8. 1 cup fresh or frozen cut green beans
  9. 1 cup cubed peeled potatoes
  10. 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  11. 1 teaspoon dried basil
  12. 1/2 teaspoon dried thyme
  13. Salt and pepper to taste
  1. In a large skillet, cook beef and onions over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on high for 8 hours or until heated through. Yield: 14 servings (3-1/2 quarts).
  3. To save chopping time, use frozen sliced carrots and cubed hash brown potatoes in Savory Winter Soup.
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Beef & Vegetable Soup Recipe

Beef & Vegetable Soup Recipe
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  1. 1 pound lean ground beef (90% lean)
  2. 1/2 cup chopped sweet onion
  3. 1 bottle (12 ounces) beer or nonalcoholic beer
  4. 1 can (10-1/2 ounces) condensed beef broth, undiluted
  5. 1-1/2 cups sliced fresh carrots
  6. 1-1/4 cups water
  7. 1 cup chopped peeled turnip
  8. 1/2 cup sliced celery
  9. 1 can (4 ounces) mushroom stems and pieces, drained
  10. 1 teaspoon salt
  11. 1 teaspoon pepper
  12. 1 bay leaf
  13. 1/8 teaspoon ground allspice
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until heated through. Discard bay leaf. Yield: 6 servings.
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All-American Turkey Potpie Recipe

All-American Turkey Potpie Recipe
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  1. 2 cups all-purpose flour
  2. 1/2 teaspoon salt
  3. 1/2 cup finely shredded cheddar cheese
  4. 2/3 cup shortening
  5. 1 tablespoon cold butter
  6. 3 to 4 tablespoons cold water
  1. 1 cup cubed peeled potatoes
  2. 1/2 cup thinly sliced carrots
  3. 1/3 cup chopped celery
  4. 1/4 cup chopped onion
  5. 1 tablespoon butter
  6. 1 garlic clove, minced
  7. 1 cup chicken broth
  8. 2 tablespoons all-purpose flour
  9. 1/2 cup 2% milk
  10. 1-1/2 cups cubed cooked turkey
  11. 1/2 cup frozen peas, thawed
  12. 1/2 cup frozen corn, thawed
  13. 1/2 teaspoon salt
  14. 1/4 teaspoon dried tarragon
  15. 1/4 teaspoon pepper
  1. In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. While processing, gradually add water until dough forms a ball.
  2. Divide dough in half with one ball slightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes.
  3. For filling, in a large saucepan, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Stir in broth; cover and cook for 10 minutes or until vegetables are tender.
  4. Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer.
  5. Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.
  6. Bake at 350° for 35-45 minutes or until crust is light golden brown. Yield: 6 servings.
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Sensational Chicken Noodle Soup

Sensational Chicken Noodle Soup
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  1. 4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
  2. Generous dash ground black pepper
  3. 1 medium carrot, sliced (about 1/2 cup)
  4. 1 stalk celery, sliced (about 1/2 cup)
  5. 1/2 cup uncooked extra wide egg noodles
  6. 1 cup shredded cooked chicken or turkey
  1. Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
  2. 2
  3. Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.
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Beef Stew with Cornbread Topper

Beef Stew with Cornbread Topper
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  1. 1/4 cup Pillsbury BEST® All Purpose Flour
  2. 1/8 teaspoon freshly ground black pepper
  3. 1.5 pounds beef stew meat, cut in 1 1/2-inch pieces
  4. 1/3 cup Crisco® Pure Canola Oil
  5. 1 (14.5 oz.) can diced tomatoes, with liquid
  6. 1/2 cup water
  7. 5 carrots, peeled and sliced
  8. 1/2 cup chopped onion
  9. 1/4 cup chopped celery
  10. 1/4 cup chili sauce
  11. 2 teaspoons instant beef bouillon granules or 2 beef bouillon cubes, crushed
  12. 1 (10 oz.) package frozen mixed vegetables
  13. 1 (16 oz.) can cut green beans, drained
  15. 1 (6 oz.) package Martha White® Buttermilk Cornbread & Muffin Mix
  16. 2/3 cup milk
  17. Snipped fresh parsley
  1. HEAT oven to 325ºF.
  2. COMBINE flour and pepper in resealable food storage bag. Add meat cubes, tossing to coat. Heat oil over medium high heat in 10-inch skillet. Add beef; brown on all sides. Add tomatoes with liquid, water, carrots, onion, celery, chili sauce and bouillon granules to meat in skillet. Mix well.
  3. SPRAY a 3-quart casserole with no-stick cooking spray. Transfer ingredients in skillet to prepared casserole. Cover tightly; bake 1 1/4 hours. Stir in mixed vegetables and green beans. Cover; bake an additional 45 minutes.
  4. INCREASE oven temperature to 425ºF. Combine cornbread mix with milk in medium bowl; pour evenly over stew mixture. Bake, uncovered, 15 minutes. Increase heat to broil; broil 5 minutes, until lightly browned. Sprinkle with snipped parsley.
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Baked Potato Soup

Baked Potato Soup
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  1. 4
  2. large baking potatoes
  3. 4
  4. slices bacon
  5. 6
  6. cups milk
  7. 1/2
  8. cup all-purpose flour
  9. 4
  10. green onions, sliced
  11. 5
  12. oz. (1 1/4 cups) shredded sharp Cheddar cheese
  13. 3/4
  14. teaspoon salt
  15. 1/4
  16. teaspoon pepper
  17. 1
  18. (8-oz.) container sour cream
  1. 1 Pierce potatoes with fork; place on microwave-safe paper towel or roasting rack in microwave. Microwave on HIGH for 15 to 20 minutes or until tender, turning once halfway through cooking. Cool slightly.
  2. 2 Meanwhile, cook bacon in Dutch oven over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Crumble; set aside.
  3. 3 In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 15 minutes or until bubbly and thickened, stirring frequently. Remove from heat.
  4. 4 Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Discard skins. Mash potatoes well.
  5. 5 Add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt and pepper to milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until soup is thoroughly heated.
  6. 6 To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese
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