recipes

Brown Meat:

• In a large pot, brown the ground beef or sausage along with the chopped onion.
• Drain excess fat.

Add Ingredients:

• Once the meat is browned, add the Chili-O seasoning mix (or other brand) to the pot.
• Stir well to combine.

Simmer:

• Pour in the tomato soup and water, followed by the kidney beans and stewed tomatoes with their juices.
• Stir to combine all the ingredients.

Cook:

• Bring the chili to a simmer over medium heat.
• Reduce the heat to low and let it simmer, uncovered, for 2 hours, stirring occasionally.

Serve:

• Once the chili has simmered and the flavors have melded together, it is ready to be served.
• Ladle into bowls and enjoy!

Serving Ideas:

• Serve this hearty chili with your favorite toppings such as shredded cheese, sour cream, chopped onions, or fresh cilantro.
• It pairs well with cornbread or crackers for a complete meal.

Saute Aromatics:

• Heat vegetable oil in a large heavy skillet over medium heat.
• Add chopped garlic, onions, and green bell pepper.
• Saute until soft, about 5-7 minutes.

Brown Beef:

• Add chopped beef to the skillet and lightly brown on all surfaces.

Season and Simmer:

• Sprinkle ground cumin, ground oregano, and chili powder over the beef mixture.
• Stir well to combine.
• Add the peeled and chopped tomatoes, chopped jalapeno peppers (if using), and the can of beer.

Simmer:

• Reduce the heat to low and simmer the chili for 1 hour or slightly longer, stirring occasionally.
• Put a cover on the skillet during cooking time, slightly tilted to allow steam to escape.
• Check often and stir to prevent sticking.
• Skim off any excess fat that rises to the surface.

Rest:

• Once cooking is complete, remove from heat and allow the chili to sit, tightly covered, for about an hour before serving.

Marinate Chicken:

• Wash the chicken pieces and season them with pepper and your favorite seasoning salt.
• Refrigerate the seasoned chicken overnight to allow the flavors to marinate throughout.

Preheat Oven:

• Preheat the oven to 350°F (175°C).

Prepare Soup Mixture:

• In a mixing bowl, combine the cream of chicken soup, cream of celery soup, and water.
• Mix well until smooth.

Prepare Peppers:

• Slice the green bell pepper, red bell pepper, or yellow bell pepper into thin slices.

Set aside.

Assemble Chicken Dish:

• Place the marinated chicken pieces in a large baking dish.
• Arrange the sliced peppers over the chicken.

Pour Soup Mixture:

• Pour the prepared soup mixture evenly over the chicken and peppers in the baking dish.

Bake:

• Place the baking dish in the preheated oven and bake for about 1 hour and 15 minutes, or until the chicken is cooked through and the sauce is bubbly.

Serve:

• Once baked, remove the chicken delight from the oven.
• Serve hot, accompanied by your favorite side dishes.

Preheat Oven:

• Preheat the oven to 350°F (175°C).

Prepare Filling:

• In a large baking dish, layer the diced cooked chicken, chopped onion, and boiled eggs.

Prepare Soup Mixture:

• In a mixing bowl, combine the cream of chicken soup, cream of celery soup, and chicken broth.
• Add the drained mixed vegetables to the soup mixture and stir until well combined.

Pour Soup Mixture:

• Pour the soup mixture over the layered chicken, onion, and eggs in the baking dish.

Prepare Crust:

• In another mixing bowl, whisk together the sweet milk, mayonnaise, and self-rising flour until smooth.
• Spread this mixture evenly over the soup layer in the baking dish to form the crust.

Bake:

• Place the baking dish in the preheated oven and bake for 1 to 1 1/2 hours, or until the crust is golden brown.

Serve:

• Once baked, remove the chicken pot pie from the oven and let it cool slightly before serving.
• Slice and serve warm.

Preheat Oven:

• Preheat the oven to 350°F (175°C).

Prepare Wings:

• Arrange the chicken or turkey wings in a single layer in a large roasting pan.

Layer Soup Mixture:

• Pour one can of cream of chicken soup over the wings, spreading it evenly.
• Sprinkle half of the onion soup mix packet over the soup layer.

Repeat Layers:

• Repeat the layering process with the remaining wings, cream of chicken soup, and onion soup mix, finishing with a layer of soup mix on top.

Add Water:

• Pour the water evenly over the top layer.

Seal and Bake:

• Cover the roasting pan tightly with foil paper, ensuring it is well sealed.
• Bake in the preheated oven for 3 to 4 hours, or until the wings are tender.

Serve:

• Once cooked, remove the foil and transfer the baked chicken wings to a serving platter.
• Serve hot, accompanied by your favorite side dishes.

Prepare Marinade:

• In a saucepan, combine the grated ginger, chopped garlic, chopped onion, soy sauce, sugar, and sake.
• Stir and cook over low heat until the sugar dissolves.
• Allow the marinade to cool.

Marinate Meat:

• Place the chicken pieces or sliced beef in a shallow dish.
• Pour the prepared marinade over the meat, ensuring it is fully coated.
• Marinate in the refrigerator for at least 1 hour.
• For the Quick Teriyaki Marinade, marinate the meat for about 30 minutes.

Preheat Grill:

• Preheat your grill to medium-high heat.

Cook Meat:

• Remove the meat from the marinade and discard any excess marinade.
• Grill the chicken or beef over charcoal or on the grill until cooked through, basting often with the remaining marinade.
• For chicken, this usually takes about 20-25 minutes, depending on the thickness of the pieces.
• For beef, grill until the desired doneness is reached.

Serve:

• Once cooked, transfer the teriyaki chicken or beef to a serving platter.
• Serve hot with your choice of side dishes.