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Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don't shy away from the poblano peppers.
Get the most out of your Dutch oven by trying tasty recipes, like chicken soup and lentil stew, with at least 15 grams of protein in each serving.
Whether you’re making a big batch of soup , baking bread , braising beef...
Heat the butter in a 10-inch skillet over medium heat. Add the celery and onion and cook until tender, stirring occasionally. Add the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing, apples, raisins and cinnamon and mix lightly. Spoon the stuffing mixture into a 1 1/2-quart casserole.
Melt ¼ cup of the salted butter in a 10-inch cast-iron frying pan over low heat. Turn off the heat and set aside. Melt the remaining ¼ cup butter in a microwave-safe bowl and set aside.
Heat the oven to 400°F. Stir the soup, tomato, green pepper, onions and jalapeño pepper in a medium bowl. Place the tortillas onto 2 baking sheets. Spread about l/3 cup soup mixture on each tortilla to within 1/2 inch of the edge. Top each with about 2 tablespoons of the cheese. Bake for 10 minutes or until the tortillas are crisp.
1. Stir the cornstarch, black pepper, broth, soy sauce, brown sugar and garlic powder in a medium bowl until the mixture is smooth. 2. Cook the beef in a 10-inch nonstick skillet over medium-high ...
1. Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf. 2. Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing. 3.