TACO SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the onion and garlic and cook until they have started to soften, about 1 minute. Add the beef and sprinkle with a pinch of salt and pepper. Cook the beef, breaking it up with a spatula, until it is cooked through and browned, about 8 minutes. Add the tomato paste and taco seasoning, then stir to combine.
- Stir in the black beans, corn, tomatoes with green chiles and vegetable stock. Add a few dashes of hot sauce, then stir well and bring to a simmer. Simmer to allow the flavors to come together and the liquid to slightly thicken, 10 to 15 minutes. Taste and adjust the seasoning as needed.
- Serve in bowls, garnished with the Cheddar, sour cream, cilantro and more hot sauce to taste. Crumble over the corn chips.
JANE FOX'S FAMOUS TORTILLA SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F. Slice 6 of the tortillas into 1-inch strips, and then arrange them on a baking sheet in a single layer and spray with cooking spray. Bake until deeply golden, season with salt and reserve.
- Heat the corn oil in a soup pot or large Dutch oven over medium-high heat. Chop the remaining 6 tortillas into 1 to 1 1/2-inch squares, and then stir into the pot 1 minute. Add the chili powder, cumin, garlic, bay leaves, onions and cilantro, sprinkle with some salt and pepper and stir to toast the spices. Cook until the onions are translucent, 12 to 15 minutes.
- Pour in the stock with the tomatoes and chiles and bring to a boil. Add the chicken, reduce the heat a bit and simmer to cook through, 15 minutes. Remove the chicken, slice or chop the breasts, and then return to the soup. Remove the bay leaves before serving.
- To serve, dice the avocados and cut the limes into wedges. Place some avocado at the bottom of each soup bowl and douse with a healthy squeeze of lime juice before filling the bowls with soup. At the table, top the soup with the baked tortilla strips, jalapenos, red onions, queso fresco and sour cream.
MARY JANE'S TACO SOUP
Number Of Ingredients 10
Steps:
- Brown the meat and the onio. Add all the other ingredients. Mix and Simmer.
NO BAKE SWEET MARIE BARS
This is a Canadian chocolate bar favorite. Peanut butter, peanuts, and chocolate, what can go wrong? So delicious and super easy!
Provided by FourMs
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h20m
Yield 24
Number Of Ingredients 8
Steps:
- Prepare an 8-inch square baking dish with cooking spray.
- Cook and stir peanut butter, corn syrup, brown sugar, and butter together in a large saucepan over medium-low heat until boiling. Fold crispy rice cereal and peanuts into the peanut butter mixture; press into the prepared baking dish. Sprinkle chocolate chips evenly over the top of the hot mixture. Let chocolate chips melt; spread chocolate over the top in an even layer.
- Refrigerate until the mixture hardens, about 1 hour.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 18.5 g, Cholesterol 1.3 mg, Fat 8.3 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 2.5 g, Sodium 52.5 mg, Sugar 11 g
JANE'S TACO SOUP
Number Of Ingredients 8
Steps:
- Set a 12-inch Deep Dutch oven on the camp stove over medium heat. Brown the onions and meat in the oil and drain the excess grease. Add all remaining ingredients and simmer for 30-40 minutes. Serve with grated cheddar cheese, taco chips, and sour cream.
Nutrition Facts : Nutritional Facts Serves
MARY JANE'S BEAN POT SOUP
Make and share this Mary Jane's Bean Pot Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Soups Crock Pot
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large soup pot over medium heat; saute the onion, celery, garlic, jalapenos, and carrots for about 3 minutes.
- Add in the 10 cups water, the soaked and drained beans, ham bone (or sausage) tomatoes, ginger, salt and pepper.
- Bring mixture to a boil over high heat; lower heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.
- *Soup can be made up to 4 days in advance and refrigerated; it can be frozen for up to 2 months.
- To serve, reheat and add water or stock if it has become too thick.
Nutrition Facts : Calories 64.7, Fat 3.6, SaturatedFat 0.5, Sodium 621.6, Carbohydrate 8, Fiber 1.7, Sugar 2.7, Protein 1.1
COKE CHICKEN
Growing up in South Africa, this was one of my family's favorite chicken recipes. I haven't searched for it here, so I don't know if it has already been posted.
Provided by Ant5291
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place everything in a wide-bottomed pot.
- Cook over low heat until chicken is tender.
- Cook until coke is nearly gone; take care to watch it.
- Remove from heat when coke becomes a sticky sauce.
MARY ANNE'S TACO SOUP
This is one of my families favorite soups. My aunt found it somewhere and passed it along to us. It is easy, quick, and freezes well.
Provided by Sarabbismama
Categories Black Beans
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in a large pot sprayed with cooking spray.
- Add all other ingredients and bring to a boil.
- Lower heat and simmer for 30-40 minute.
Nutrition Facts : Calories 423.7, Fat 11.9, SaturatedFat 3.4, Cholesterol 49.6, Sodium 743.9, Carbohydrate 55.6, Fiber 15.5, Sugar 8.2, Protein 27.5
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