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Recipes
Beef and Black-eyed Pea Chili
By BearForce
1. Cook first three ingredients in a Dutch oven over medium- high heat until meat is cooked
- 2 lbs. ground chili meat
- 1 medium onion,chopped
- 3 garlic cloves,chopped
- 2 Tbsp. Chili powder
- 2 tsp. ground cumin
- 1 Tbsp. olive oil
- 1 (6 oz.) can tomato paste
- 2 (14.5 oz) cans diced tomatoes
- 1 (16 oz.) package frozen black eyed peas
- 1 (12 oz.) bottle dark beer
- 1 cup beef broth
- 1 (14.5 oz) can chopped green chilies
- 2 tsp slat
- 1 tsp. Smoked paprika
- 1/2 tsp. ground red pepper
Taco Salad
By BearForce
1.Place ground beef in a large, deep skillet
- 1 pound lean ground beef
- 1 (1 ounce) package taco seasoning mix
- 1/2 (14.5 ounce) package nacho-flavor tortilla chips
- 2 cups shredded Cheddar cheese
- 1/2 (15 ounce) can kidney beans, drained
- 1/2 cup ranch-style salad dressing
- chopped tomato
- chopped lettuce
- chopped green onion
Orange Pecan French Toast
By BearForce
1.In a small bowl, stir together the brown sugar, melted butter, and corn syrup
- 1/2 cup packed brown sugar
- 2 tablespoons and 2 teaspoons butter, melted
- 1 tablespoon light corn syrup
- 2 tablespoons and 2 teaspoons chopped pecans
- 6 (3/4 inch thick) slices French bread
- 1/2 teaspoon grated orange zest
- 1/2 cup fresh orange juice
- 1/4 cup 2% milk
- 1 tablespoon and 1-1/2 teaspoons white sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1-1/2 egg whites
- 1 eggs
- 1-1/2 teaspoons confectioners' sugar for dusting
Spinach & Feta Pasta Salad
By BearForce
1.Bring a large pot of lightly salted water to a boil
- 1 (8 ounce) package penne pasta
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 3 cups chopped tomatoes
- 1 cup sliced fresh mushrooms
- 2 cups spinach leaves, packed
- salt and pepper to taste
- 1 pinch red pepper flakes
- 8 ounces feta cheese, crumbled
Hawaiian Cole Slaw
By BearForce
1.In mixing bowl, combine ingredients
- 4 cups Cabbage, shredded
- 1 (8 ounce) can Pineapple, drained and crushed
- 1/4 cup Raisins
- 1/4 cup Nuts, chopped
- 1/4 cup Coconut, flaked
- 3/4 cup Marzetti® Slaw Dressing
Billionaire's Meatloaf
By BearForce
Makes 8 servings
- 4 Tbsp. butter
- 2 1/2 cups chopped onion
- 4 Tbsp. minced shallots
- 1 pound sliced mushrooms
- 1 Tbsp. plus 1/2 tsp. salt, divided
- 2 Tbsp. brandy
- 2 large eggs
- 1 lb. ground beef chuck, at room temperature
- 1 lb. ground pork, at room temperature
- 1 lb. ground lamb, at room temperature
- 3 Tbsp. Dijon mustard
- 1 Tbsp. plus 1 tsp. tomato paste
- 1 cup white bread crumbs, firmly packed
- 1/2 cup beef stock
- 1 cup grated mild cheddar cheese, firmly packed
- 1 Tbsp. minced garlic
- 1 tsp. ground black pepper
- 1/4 tsp. cracked black pepper
- 2 1/4 tsp. dried thyme
- 2 tsp. paprika
- 1 tsp. allspice
- 1 1/2 tsp. dried oregano
- 1/8 tsp. minced dried bay leaf
- 4-6 slices parcooked bacon, for garnish at cooking time
Ranch Mashed Potatoes
By BearForce
Cook potatoes until tender but firm
- 2 pounds of potatoes, peeled and chopped
- 3 Tbsp. butter, softened
- 1/3 cup half and half
- 1 Tbsp. canned chipotle peppers in adobo sauce
- 2 Tbsp. Hidden Valley Hidden Ranch Salad Dressing & Seasoning Mix
- Salt and pepper
Brown Sugar-Rum Pound Cake
By BearForce
1. Grease and flour 2 (6-cup) Bundt pans and sprinkle evenly with pecans
- Makes two rum-flavored Bundt cakes.
- 1/2 Cup chopped pecans
- 1 1/2 cups butter, softened and divided
- 1 (16Oz) package light brown sugar
- 3/4 Cup sugar, divided
- 4 eggs
- 2/3 Cup milk
- 1/4 Cup dark rum
- 2 Teaspoons vanilla extract
- 2 1/2 Cups flour
- 3/4 Teaspoon baking powder
- 1/4 Teaspoon salt
- 2 Tablespoons light rum
- 2 Tablespoons water
- Sweetened whipped cream (optional)
Almond Blondies
By BearForce
1. Preheat oven to 350 degrees
- 2 cups packed brown sugar
- 2/3 cup butter, cut up
- 2 eggs
- 2 tsp. vanilla
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 cups chopped almonds
Black Bean, Corn and Tomato Salad
By BearForce
Salad: In a large skillet, heat the oil over medium-high heat
- Salad:
- 3 tablespoons olive oil
- 1 onion, diced
- 1 tablespoon kosher salt
- 2 1/2 teaspoons smoked paprika
- 1/2 teaspoon cayenne pepper, optional
- 4 ears corn, kernels removed or 2 cups frozen and thawed corn kernels
- 1 dried bay leaf
- 3/4 cup chicken broth
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 tomatoes, chopped
- 6 ounces jicama, peeled and diced into 1/4-inch pieces (about 1 cup)
- 1/4 cup chopped fresh cilantro leaves
- Dressing:
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 3 tablespoons agave nectar or 2 tablespoons maple syrup
- 2 tablespoons lemon zest
- 2 tablespoons lime zest
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper