Time 20m Yield 8 servings. Number Of Ingredients 9 Steps:
Cut bread in half lengthwise; place with cut side up on a foil-lined baking sheet. In a large bowl, combine the beans, chili, spaghetti sauce and garlic; spread over cut sides of bread., Top with tomato and onions. Sprinkle with cheeses. Bake at 350° for 10-12 minutes or until the cheese is melted.
Time 27m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Cut bread in half lengthwise. Place cut sides up on a foil-covered baking sheet. In a bowl, mix together the beans, chili, spaghetti sauce, garlic, salt and pepper; spread mixture evenly over the bread. Top with tomatoes and green onions. Sprinkle evenly with mozzarella and parmesan cheese. Bake at 350°F for 10-12 minutes or until cheese is melted. Slice and serve.
Time 1h10m Yield 8 Number Of Ingredients 14 Steps:
Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter. Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.
Time 3h35m Yield 12 Number Of Ingredients 11 Steps:
Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Set the pan in the machine and close the lid. Select the Dough cycle, and press start. When the cycle is complete, remove the dough to a lightly floured surface, and press out all of the air. Roll dough up into a tight loaf, and pinch the seam. Place into a 9x5 inch loaf pan. Let rise for about 40 minutes, or until your finger leaves an impression when you poke the bread gently. Preheat the oven to 375 degrees F (190 degrees C). Bake the loaf for 30 to 35 minutes in the preheated oven, until nicely browned. When done, the loaf should sound hollow when tapped on the bottom.
Time 7h15m Yield 9 servings. Number Of Ingredients 19 Steps:
In a large resealable plastic bag, combine the flour, salt and pepper. Add meat in batches; toss to coat. In a large skillet, brown meat in oil in batches. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in onion, peppers, tomatoes, beans, tomato sauce and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender., Cut tops off rolls; carefully hollow out bottom halves. Spoon about 1 cup of chili into each roll. Garnish with sour cream, onions and red pepper if desired.
Yield 4 servings Number Of Ingredients 18 Steps:
In a saucepan, cook the onion and 2 garlic cloves in a little oil. After a minute or so, add the minced beef, breaking it up with a spoon. When the mince has browned, stir in the chilli powder, cumin, ground coriander, and the plain flour. Stir in the beef stock, tomatoes, tomato purée, kidney beans, oregano, and salt. Place a bay leaf into the mixture, loosely cover and simmer for 30-45 minutes, stirring occasionally. Allow to cool some so you don’t burn yourself during the next bit! Preheat the oven to 200°C (400°F). Top and tail the baguette, then cut it into 3-4 equal rolls. Hollow out each roll, allowing a thin border of bread around the outside. Stuff each roll with chili using a teaspoon. Try to really fill them up. Make the garlic butter by stirring in 2 cloves of crushed garlic and a handful of parsley into the melted butter. Coat each stuffed roll with a generous helping of garlic butter. Top with a healthy portion of finely grated cheddar. Bake in the centre of the preheated oven for 10-12 minutes, until the cheese is bubbly and melted. Enjoy!
Time 40m Yield 8 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350 - grease a 2 quart casserole. In large pan over medium heat cook ground beef, onions, pepper and garlic until meat is browned - drain. Stir in beans, tomato sauce and taco seasoning; reduce heat and simmer 10 minutes. In medium bowl: combine flour, cornmeal, sugar, baking powder and salt; mix well. In small bowl: combine corn, milk and egg - beat well and add to dry ingredients. Spoon half of the cornbread mixture into greased casserole; sprinkle with half the cheese. Spoon chili over cheese; sprinkle with remaining half of the cheese. Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover. Bake at 350 for 30 to 40 minutes or until top is golden brown.
Yield 8 servings Number Of Ingredients 14 Steps:
Preheat oven to 375ºF (190ºC). Cut hot dogs into thirds. Cut crescent roll triangles in half lengthwise so you have roughly 1-inch (2 ½ cm) by 5-inch (13 cm) triangle slices. Roll crescent dough around hot dog thirds, starting with the wider end of the dough closest to the hot dogs, making “pigs in blankets.” Arrange pigs in blankets around a 10-inch (25 cm) skillet in two tight circles, leaving a hole in the center of the skillet. Bake 15-20 minutes, until dough puffs up and becomes golden. In another large skillet, sauté onions until translucent. Add the ground beef to the onions, then season with salt and pepper. Continue stirring ground beef until mostly cooked. Add the tomato sauce, ketchup, cumin, chili powder, and sugar to the ground beef and onions. Stir until everything is well mixed. Simmer 10 minutes. When chili and the pigs-in-blankets skillet are both ready, spoon chili to fill the hole in center of the skillet. Top with shredded cheddar cheese. Bake another 5-10 minutes until cheese is well melted. Top with diced green onion and serve. Enjoy!
