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2 tbsp. cooking oil
1 cup onion
1 cup chopped peppers
4 tbsp. Chili powder
1 tsp. Hot chili powder (optional)
1 lb ground beef or chicken
2 cans Red Beans
2 cans Kidney Beans
2 cans Tomato Puree
2 cans Tomato Sauce
1 cup shredded cheese (optional)
1/2 cup sour cream (optional)
Heat cooking oil in 2 quart skillet.
Saute onions and peppers for 5 minutes.
Add spices and stir for 30 seconds.
Add meat and cook until browned. Approximately 15 minutes.
Pour contents of skillet into 3 quart crock pot.
Rinse beans and place in crockpot.
Open and pour Tomato puree and sauce into crock pot.
Cover crockpot and cook on low for 6 hours.
Serve into individual bowls and top with sour cream and cheese.
3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
3 cups Gold Medal™ all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired
Move oven rack to low position so that tops of pans will be in center of oven.
Heat oven to 350°F.
Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed.
Stir in remaining ingredients except nuts and raisins.
Stir in nuts and raisins.
Divide batter evenly between 8-inch pans or pour into 9-inch pan.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean.
Cool in pans on cooling rack 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack.
Cool completely, about 2 hours, before slicing.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat.
Drain, and reserve the lime juice, after all of the avocados have been coated.
Using a potato masher add the salt, cumin, and cayenne and mash.
Then, fold in the onions, tomatoes, cilantro, and garlic.
Add 1 tablespoon of the reserved lime juice.
Let sit at room temperature for 1 hour and then serve.
NOTE: Times and measurements for "half" and "double" recipe portions are approximate. The creator of this website does not own these recipes and their source can be found in the images provided.