Beef And Bean Chili
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Beef And Bean Chili
  Beef    Chili    Beans    Ground Beef    Diabetic  
Last updated 6/12/2012 1:01:53 AM. Recipe ID 25270. Report a problem with this recipe.
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      Title: Beef and bean chili
 Categories: Beans, Chili, Ground beef, Diabetic
      Yield: 6 Servings
    1/2 lb Pinto Beans
      1    Onion, chopped
      1    Green Pepper, chopped
      1 lb Ground Beef, extra lean -or-
           -Ground Turkey
      2    To 3 Garlic Cloves, minced
      1 tb Chili Powder
      2 ts Cumin
      2 ts Cayenne Pepper (optional)
     28 oz Can Tomatoes, drained
      6 oz Can Tomato Sauce
  '''''''''''''''''''''''''''''''''''''''''''''''''''''''''' Preheat
  oven to
      400    deg F.
   In a mixing bowl, sift together the flours, baking powder, and salt.
  In another bowl, combine 1/3 cup of the sugar with the melted butter
  until it dissolves. Stir in the milk, then combine the wet with the
  dry ingredients and work together to form a soft dough. Turn the
  dough out onto a well-floured board and knead for a minute or so.
  Divide the dough into 2 equal parts, form into smooth balls, and roll
  out to to fit the bottom of a pie pan. Place the rounds of dough in 2
  lightly oiled pie pans. Bake for 12-15 minutes, or until dough is
  golden brown.
   In the meantime, combine the crushed strawberries with the remaining
  3 T sugar in a small bowl. Cover until ready to use.
   Allow the baked dough to cool until it is just warm to the touch.
  Place 1 round on a serving plate, spread it with the berries, and top
  with the other round of dough. Cut into wedges to serve; this is best
  served fresh and warm. Top each serving with a bit of cold, stiffly
  beaten heavy cream if you'd like.
   Sprinkle sliced strawberries with sugar; set aside.
   Beat milk with lemon juice until thick. Fold in strawberries and
  whipped cream. Divide among crepes; fold. Garnish with additional
  whipped cream and a strawberry centered on the cream. Yields 6
   Soak gelatin in milk, in custard cup. Set cup in boiling water; stir
  until gelatin is completely dissolved.
   Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in
  berries and lemon juice. Chill until slightly thickened; beat until
  foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray.
  Cover with foil; freeze.
   NOTE: I have also made this with approx 1/2 of 1 pint of fresh
  strawberries, well crushed. I then froze it in a Donvier ice cream
  maker. Delicious! * hulled, cleaned, and halved
   Combine strawberries and sugar. Cover; let stand 15 minutes.
   Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla,
  nutmeg, and brandy until smooth. Fold in yopurt.
   Spoon strawberries into 4 sherbert dishes. Cover with topping;
  garnish with almonds and chocolate. Yield 4 servings.

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Recipe ID 25270 (Apr 03, 2005)

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