Touchdown Black Bean Bash Food

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TOUCHDOWN BLACK-BEAN BASH CHILI



TOUCHDOWN BLACK-BEAN BASH CHILI image

Categories     Soup/Stew     Beef     Cocktail Party

Yield 6 servings

Number Of Ingredients 13

1 pound lean ground beef
2 cloves garlic minced
2 cans (about 16 ounces each) black beans, rinsed and drained
1 cup hot (spicy) thick and chunky salsa
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon granulated sugar
1 rip avocado peeled and cut into chunks
1/4 cup chopped fresh cilantro
1 tablespoon minced fresh basil
1 cup coarsely chopped fresh plum tomatoes
for garnish shredded fresh lemon on peel, fresh basil leaves

Steps:

  • Crumble beef into a large nonstick skillet. Add garlic and cook over high heat stirring often until meat is longer pink. Add beans and salsa. Reduce heat to medium and bring to a boil. Meanwhile mix lemon juice oil salt and sugar in a medium size bowl. Stir in avocado, cilantro and basil. Add tomatoes to skillet and cook just until heated through. Remove from heat and stir in avocado mixture. Garnish with lemon peel and basil.

SALMON WONTONS



Salmon Wontons image

Yet another recipe for my current OCD object, canned salmon. Found this at Yankee magazine, where it's got "1st Prize 1998" in the title. First prize of what, it doesn't say. Hmmm

Provided by Pinay0618

Categories     Very Low Carbs

Time 1h

Yield 30 serving(s)

Number Of Ingredients 9

1 (7 1/2 ounce) can salmon
1/4 cup shredded carrot
4 scallions, chopped
1/2 cup alfalfa sprout
1 1/2 tablespoons soy sauce
2 teaspoons grated fresh gingerroot
2 garlic cloves, crushed
about 30 wonton wrapper
oil, for deep-frying

Steps:

  • Clean bones and skin from salmon, if necessary. In a medium bowl, combine salmon, carrot, scallions, sprouts, soy sauce, ginger, and garlic, and toss together until crumbly.
  • Heat oil for deep-frying over medium to medium-high heat.
  • Moisten the edges of a wonton wrapper with a few drops of water, and drop about 1 teaspoon of the salmon filling on the center. Fold the wonton wrapper diagonally to make a triangle, and press down on the edges to seal. (Fill about 15 wontons at a time, keeping the unused wrappers covered to prevent them from drying out.)
  • Deep-fry in hot oil on one side; then flip over and fry on the other side until golden brown, 3 to 4 minutes per side.
  • Drain on brown paper bags or paper towels, and serve hot with dipping sauce.
  • Dipping sauce: sweet-and-sour sauce, plum sauce, or a combination of 1 cup duck sauce, 1 to 2 tablespoons soy sauce, 1 teaspoon hoisin sauce, and a dash of chili oil.

Nutrition Facts : Calories 10.3, Fat 0.3, Cholesterol 3.7, Sodium 56.1, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 1.6

JAMAICAN ME CRAZY BURGERS



Jamaican Me Crazy Burgers image

Build a Better Burger Contest, 1st prize winner, 1997, Mary Lou Newhouse, South Burlington, Vermont.

Provided by ratherbeswimmin

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 cup mayonnaise
2 tablespoons unsweetened dried shredded coconut
1 tablespoon chopped macadamia nuts
1 tablespoon chopped cilantro
1/3 cup Chinese duck sauce
1/3 cup prepared salsa
1 large banana, chopped
2 plum tomatoes, chopped
1 1/2 lbs ground beef
2 tablespoons chopped green bell peppers
2 tablespoons chopped green onions
1 tablespoon soy sauce
2 teaspoons ground allspice
1/2 teaspoon crumbled dried thyme
1/2 teaspoon cayenne pepper
vegetable oil
6 kaiser rolls, split
3 cups watercress, chopped

Steps:

  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to med-high.
  • Make the mayonnaise: combine all the Coconut Mayonnaise ingredients in a bowl; stir to combine; cover and refrigerate until ready to serve.
  • Make the chutney: combine the duck sauce, salsa, and banana in an 8-inch fire-proof skillet; place on the grill rack and cook, stirring, until thickened-about 5 minutes.
  • Remove from heat, stir in the chopped tomatoes, cover, and refrigerate until serving.
  • Make the patties: combine the beef, bell pepper, green onion, soy sauce, allspice, thyme, and cayenne.
  • Handle as little as possible but combine mixture well.
  • Divide mixture into 6 equal portions; form into patties to fit rolls.
  • When the grill is ready, brush grill rack with oil; place the patties on the rack, cover, and cook, turning once, until done to preference-5-7 minutes on each side for medium.
  • During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
  • Assemble burgers: spread mayonnaise over the cut sides of the roll tops; on each roll bottom, place ½ cup watercress, a patty, and an equal portion of the chutney; add the roll tops and serve.

Nutrition Facts : Calories 567.3, Fat 27.9, SaturatedFat 8.6, Cholesterol 82.2, Sodium 878.7, Carbohydrate 50.5, Fiber 3.1, Sugar 6.3, Protein 28.7

CHILI FOR A BIG BASH



Chili for a Big Bash image

This is one of the dishes I made for a big crowd that will be partying with us on the Fourth of July. (You can cut the recipe in half or you can freeze for a latter day).I used venison but you can use lean beef. Venison is very lean. I use small cubed pieces of meat as well as ground. Gives it more texture. But its melt in your mouth cubes of meat. It really does melt in your mouth. All the different ingredients blend together to give you a nice spicy almost 5 alarm chili. I used Goya beans which are not to be rinsed. Check your cans most do need a rinse.The picture shown is one serving and topped with grated cheddard cheese, sour cream, and Salsa Verde recipe #84339.

Provided by Rita1652

Categories     Deer

Time 3h25m

Yield 6 quarts, 20-30 serving(s)

Number Of Ingredients 22

3 tablespoons vegetable oil
4 lbs ground venison or 4 lbs ground beef
2 lbs of cubed venison or 2 lbs beef
2 hot Italian sausage links, crumbled
2 -3 tablespoons minced garlic
4 tablespoons Worcestershire sauce
2 large onions, diced
1 large green pepper, diced
1 (4 1/2 ounce) can diced green chilies
4 -6 chipotle chiles in adobo, diced
14 ounces dark beer
1/2 cup brown sugar
2 (28 ounce) cans crushed tomatoes
8 ounces tomato paste
4 -6 tablespoons chili powder
1 tablespoon parsley
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
4 (14 ounce) cans kidney beans, I like it but I know down south it unheard of (optional)
4 cups turkey broth or 4 cups water

Steps:

  • In a very large pot.
  • I used my 18 quart electric roaster oven (counter top).
  • It`s like a very very large crock pot.
  • Heat to 400 degrees add oil and brown meats.
  • While meat is browning add onions, peppers, garlic and Worcestershire sauce.
  • Continue to cook till all meat is browned stirring often.
  • Add all the rest of the ingredients and lower the temperature to 275 degrees and cook for 2-3 hour till all the flavor meld into a delish chili. Be sure to stir all the while!
  • Check for seasoning.
  • Enjoy over rice or straight.

EASY TRUFFLE CAKE



Easy Truffle Cake image

this recipe came from woman's day magazine from april 2005. i haven't tried it yet, but i will very soon. with three ingredients it couldn't be easier sounding.

Provided by deborah03

Categories     Dessert

Time 4h15m

Yield 18 serving(s)

Number Of Ingredients 3

3 cups semi-sweet chocolate chips
1 cup unsalted butter
6 large eggs, at room temperature

Steps:

  • Preheat oven to 425°F Coat an 8 x 3 inch cake pan with nonstick spray. line bottom with wax paper; spray wax paper.
  • Have a large roasting readily available.
  • Melt chips and butter together; stir until well blended.
  • Beat eggs in a large bowl with mixer on high for 7 minutes, or until tripled and soft peaks form.
  • Fold in chocolate mixture until blended. Pour into cake pan.
  • Place large roasting pan in oven; place cake pan inside. Pour boiling water into roasting pan to come up halfway up the sides of the cake pan.
  • Cover cake pan loosely with foil and bake for 40 minutes. the cake will look soft but sets when cold.
  • Cool cake in pan on a wire rack. Cover and refrigerate 3 hours, or until firm. Invert on serving platter; shake down sharply to release cake. Peel off wax paper and enjoy!

MAPLE FUDGE



Maple Fudge image

Make and share this Maple Fudge recipe from Food.com.

Provided by Olha7397

Categories     Candy

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/3 cups eagle brand sweetened condensed milk (not Evaporated)
1 cup real maple syrup
1 cup brown sugar
1/4 teaspoon salt
1 tablespoon butter
1/2 cup chopped nuts (optional)

Steps:

  • Combine all ingredients except the nuts in a medium saucepan.
  • Simmer slowly, stirring until sugar dissolves.
  • Continue cooking mixture, stirring occasionally until it reaches soft ball stage or a temperature of 236°F Cool without stirring to a temperature of 110°F or until mixture feels warm.
  • Beat until thick, add nuts and pour into buttered pie pan.
  • Allow to set.

Nutrition Facts : Calories 385.1, Fat 6, SaturatedFat 3.7, Cholesterol 21.1, Sodium 162, Carbohydrate 81.5, Sugar 78.2, Protein 4

TOUCHDOWN BLACK BEAN BASH



Touchdown Black Bean Bash image

This recipe came from Woman's Day Magazine in 1993 and won 1st prize in a Super Bowl contest. It is one of my family's favorites. Hope you enjoy it as much as we do. It seems a bit lengthy but it really comes together pretty quickly. I usually start my rice in the rice cooker before putting this together.

Provided by Baknpies49

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
2 garlic cloves, minced
2 (16 ounce) cans black beans, rinsed and drained
1 cup spicy thick & chunky salsa
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon granulated sugar
1 ripe avocado, peeled and cut into chunks
1/4 cup chopped fresh cilantro
1 tablespoon minced fresh basil
1 cup coarsely chopped fresh roma tomato
shredded fresh lemon peel
fresh basil leaf

Steps:

  • Cook ground beef and garlic together until beef is no longer pink.
  • Add beans and salsa. Reduce heat to medium and bring to a boil.
  • Meanwhile mix lemon juice, oil, salt and sugar in a medium-size bowl. Stir in avocado, cilantro and basil.
  • Add tomatoes to skillet and cook just until heated through. Remove from heat and stir in avocado mixture. Garnish with lemon peel and basil.
  • Serve over rice.

Nutrition Facts : Calories 372.9, Fat 15.4, SaturatedFat 4.3, Cholesterol 49.1, Sodium 702, Carbohydrate 33.9, Fiber 12.9, Sugar 3.1, Protein 26.5

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