118383 slow hatch chile stew potato corn Recipes

frozen cubed hash brown potatoes, whole kernel sweet corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, chopped, stalks celery, chopped, garlic powder, dried chives, worcestershire sauce, ground black pepper to taste

all-purpose flour, curry powder, boneless stewing beef, cut into 1-inch (2.5 cm ) pieces, potatoes, cut into chunks, garlic, minced, carrots, shredded, minced gingerroot, tomato sauce, reduced-sodium beef broth, green beans, chopped (thawed if frozen ), cream, salt, plain yogurt, chopped fresh cilantro (optional), coarsely chopped almonds or peanuts (optional)

skinless, boneless chicken breast meat - cut into bite-size pieces, olive oil, garlic, crushed, water, condensed cream of celery soup, ground black pepper, salt, apple - peeled, cored and cut into eighths, red potatoes , cut into eighths, onion , cut into eighths, dry onion gravy mix

kielbasa sausage , cut into 1 inch pieces, sauerkraut, drained and rinsed, granny smith apples - peeled, cored and sliced into rings, onion, sliced into rings, red potatoes, quartered, chicken broth, caraway seeds, shredded swiss cheese

lean pork loin, cut into 1 inch cubes, baby carrots, new potatoes, cut into 1 inch cubes, parsnips, cut into 1 inch cubes, onion, cut into wedges, leeks , thoroughly washed and sliced into 1 inch strips, garlic cloves, finely chopped, frozen spinach, thawed and well-drained, fresh ground black pepper , to taste, dried thyme, salt , to taste, vegetable juice, brown sugar, mustard, tapioca

water, carrot, small cut & ready to eat, red potato, 2 1/2 to 3 inches cut into quarters, sliced mushrooms, drained, onion, cut into thin wedges, frozen cooked meatballs, beef gravy, diced tomatoes, undrained (mexican styled preferred), diced green chilies, dried red chili pepper flakes (optional), hot sauce, franks red hot, fresh ground pepper

potato, fresh ground beef, kosher salt & freshly ground black pepper, cold water, flour (might need more depending on how much grease is in the meat), mild green chili (prefer fresh, but can substitute with frozen or canned ), hot green chili (prefer fresh, but can substitute with frozen or canned ), corn (prefer cut off cob, but can substitute frozen or canned), green chili powder, grated cheese (optional), sour cream (optional)

beef stew meat, cut into 1 inch cubes, all-purpose flour, salt, ground black pepper, garlic, minced, bay leaf, paprika, worcestershire sauce, onion, chopped, beef broth, potatoes, diced, carrots, sliced, stalk celery, chopped

cubed stew beef, diced raw potatoes-such as yukon gold or red potatoes. i don tsp recommend using russets., sliced raw carrot, green peas-drained, cream of mushroom soup, onion soup mix -or to taste

tomatoe sauce, bottled steak sauce cup bottled steak sauce, prepared horseradish from 6oz jar, garliv choped, salt, pepper, red potatoes halved 4 1/2 cups, carrots peeled cut into 1 piceces, shallots quarered, beef stew meat cut into 1 1/2 chunks, all purpose flour, copped parsley

beef stew meat 1 inch cubes, flour, salt, pepper, garlic minced, bay leaf, paprika or cayanne, worchestershire sauce, onion chopped, beef broth equals 1 can, potatoes diced, carrots diced, green beans, flour, garlic powder, onion powder, garlic salt, tomato sauce use a small can

lean stewing beef cut into 1 1/2-inch cubes, whole small yukon gold potatoes halved or quartered, whole medium carrots cut into pieces, whole yellow onion quartered, whole celery sliced or chopped coarse, thyme, salt, black pepper grounded, all-purpose flour, low-fat beef broth

beef stew meat, vegetable oil, all-purpose flour, potatoes peeled and chopped, carrots peeled and chopped, celery ribs chopped, onion chopped, beef broth, garlic powder, brown gravy mix, salt and pepper

stewing beef cubed, red potatoes sliced in quarters, baby carrots, frozen pearl onions, beef broth / stock, au jus gravy mix, tomato paste

dried ancho chiles, stewed tomatoes with juice, russet potatoes, chorizo sausage, monterey jack cheese, cubed, salt

lean ground beef, onion, chopped, kidney beans, pinto beans, yellow hominy (white can also be used), whole kernel corn, diced tomatoes (with green chilies, rotel was suggested), water, taco seasoning, dry ranch dressing mix (hidden valley suggested)

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

potatoes, diced, baby carrots, red cabbage, eye of round roast (weight = after cooking), bacon, diced (lower sodium bacon), minced garlic, red peppers, basil flakes, half and half cream, water, real lemon juice, white wine, ground black pepper, garlic powder, crumbled, ground ginger, curry powder, salt