deep fried chili balls

just in time for super bowl sunday. i think these little deep fried balls of spicy goodness would be the perfect snack to scream at the television to. happy tasting!

courtesy of: josh ozersky
makes: 30

- one 15 oz can beef only chili
- 8 oz lean ground beef
- 3 c finely crushed tortilla chips
- 2 tsp chili powder
- 3/4 tsp salt
- vegetable oil for frying

1. in a large bowl, stir together the chili, ground beef, 1 cup tortilla chips, the chili powder and salt. line a baking sheet with parchment paper. roll the meat mixture into thirty 1" balls; place on the prepared pan and refrigerate.

2. fill a large pot with enough oil to reach a depth of 2" and heat until it registers 375 on a deep-fry thermometer. place the remaining 2 c tortilla chips in a shallow dish. coat the chili balls with the crushed chips. working in batches of 5 -7, fry the chili balls until deep golden, about 2 min; drain on paper towels. serve hot. use sour cream as a dipping sauce (optional).

image: everyday

spicy hot pot with noodles

every so often, i get the craving for a really good homemade soup. generally, with noodles. today, this sounds like it would hit the pot spot. happy tasting!

courtesy of: vivian jao
serves: 4-6

- 3 tbsp vegetable oil
- 2 tbsp sesame oil
- one 2" piece ginger, peeled and sliced into thin rounds
- 4 oz shiitake mushrooms, stemmed and thickly sliced
- 2 tbsp asian chili paste or chili-garlic paste
- 2 tbsp dark brown sugar
- one 32 oz container (4 cups) chicken, beef, or vegetable broth
- 3 tbsp soy sauce
- 1/2 small head napa cabbage, cut into 2" pieces, stem pieces and top leaves separated
- 8 oz fresh egg fettuccine or linguine pasta
- 2 tbsp toasted sesame oil
- 3/4 lb boneless beef rib eye, thinly sliced against the grain (can omit for a pescetarian dish)
- 3/4 lb large shrimp, peeled and deveined (can omit for a vegetarian dish)
- 1/4 c chopped cilantro

1. in a heavy, medium saucepan, heat the veggie oil over med-hi heat. add the ginger and cook, stirring for 1 minute. add the mushrooms and cook, stirring occasionally, until soft, 2 - 3 min. add the chili paste and brown sugar and cook, stirring often, for 30 seconds. add 1 cup water, the broth, and soy sauce. stir in the cabbage stem pieces and bring to a boil, then lower the heat and simmer for 25 min.

2. meanwhile, in a pot of boiling salt water, cook the pasta according to package directions. drain and rinse under cold water, then toss with 1 tbsp sesame oil.

3. stir the cabbage leaves, beef and shrimp into the soup and bring to a boil until the shrimp is cooked through. add the cilantro and remaining 1 tbsp sesame oil. divide the noodles among 4 to 6 bowls and add the hot broth with veggies, meat, and shrimp.

image: everyday

christmas pasta

courtesy of: rachael ray
submitted by: missi
serves: 4-6

- salt
- 1lb rigatoni
- 2tbsp extra virgin olive oil
- 1/4lb pancetta, chopped
- 1/4lb hot bulk italian sausage
- 1/2lb ground sirloin
- 1/2lb ground veal
- 1/2tsp allspice
- pepper
- 1 carrot, finely chopped
- 1 med yellow onion, finely chopped
- 4 cloves garlic, crushed
- 1/2c dry red wine
- 1c beef stock
- 28oz canned crushed tomatoes
- 1/4c flat leafed parsley, finely chopped
- 1/4c grated pecorino romano cheese, plus extra to pass at the table

1. bring a large pot of water to a boil and salt it. add the pasta and cook to al dente.

2. while the water and pasta work, heat a large nonstick skillet over medium heat. add 1 tbsp olive oil, then add the pancetta to half the pan and the hot sausage to the other half. break up the sausage while the pancetts renders fat; combine and cook together for another minute. remove with a slotted spoon to a plate.

3. add the remaining tbsp of oil to the same skillet the pancetta/sausage was cooked in. brown the veal and beef. crumble the meat and season it with allspice, salt and pepper. add the carrot, onion, garlic and cook another 5-6 min to soften the veggies. return the sausage and pancetta to the pan, draining off some of the fat.

4. deglaze the pan with some wine, scraping up the browned bits with a wooden spoon.

5. stir in the stock and then tomatoes. check the seasoning and simmer for 10 min. stir in half of the parsley.

6. drain the pasta and return to the pot. ladle a few spoonfuls of the sauce over the pasta and add the cheese. stir to coat. transfer the dressed pasta to a large serving dish and top with remaining sauce and parsley. serve with extra cheese.

image: everyday magazine

marathon sandwich

courtesy of: food network magazine
adapted from: carnegie deli
submitted by: missi
serves: 1 sandwich

- 1/3-1/2 lb deli-sliced roast beef
- 1/3-1/2 lb deli-sliced roast turkey
- 1/3-1/2 lb deli-sliced pastrami
- 1/3-1/2 lb deli-sliced corned beef
- 2 slices crusty rye bread
- 1 or 2 romaine lettuce leaves
- 2 or 3 slices tomato
- russian dressing for serving, optional

1. stack roast beef, turkey, pastrami, and corned beef on one slice of bread. top with lettuce, tomato, and the other slice of bread. use a skewer to hold the sandwich together.

2. slice in half and serve with russian dressing on the side.

image: food network magazine

chili

courtesy of: colleen
makes: 6-8

- 1 lb ground beef, browned and drained
- 28 oz can petite diced tomatoes, with juice
- 8 oz tomato sauce
- 1 packet mccormick chili seasoning
- 14 oz kidney beans, with juice
- 14 oz pinto beans, with juice

1. combine all in crock pot, set on low for 6-8 hours or simmer on stove top for 45 minutes.

image: what's cooking america

tacoritos

courtesy of: missi
serves: 4-6

- 4 heaping tbsp vegetable shortening
- 4 heaping tbsp flour
- 4 heaping tbsp red chili powder
- 2tsp garlic powder or garlic salt
- 4c cold water
- 1c fresh, diced tomatoes
- 1/2c diced green chiles
- 1/4c minced onion
- 1lb ground pork sausage
- 1lb ground chuck
- 1/4c onion, chopped
- 1-1/2c green chile hot sauce
- 1c refried beans
- salt, to taste
- 8 white flour tortillas
- 1lb cheddar, shredded
- 1/2 head lettuce, chopped

1. preheat oven to 350.

2. melt shortening in skillet. add flour and brown lightly to make a roux.

3. add red chili powder, garlic powder, and cold water. simmer slowly until gravy thickens. set aside.

4. in a separate bowl, crush tomatoes. add chiles and minced onion and blend well.

5. brown sausage, ground chuck, and chopped onion in a skillet. drain excess grease.

6. add green chile sauce, refried beans, and salt, to taste. turn heat to low and simmer until warm.

7. prepare a 9x13 baking dish and place a couple of tbsp of enchilada gravy on the bottom to prevent sticking.

8. dip each tortilla in the gravy and lay flat in the baking dish. spread meat filling across the center of the tortillas, top with shredded cheese and lettuce.

9. roll up the tortilla and repeat until tortillas are gone. when finished, pour leftover gravy on top.

10. sprinkle with more cheese and bake for 10-15 min or until cheese has melted.

image: a new chelsea morning

classic shepherd's pie

courtesy of: missi
serves: 4-6

- 1lb ground beef
- 1/4c yellow onion, chopped
- 2tsp worcestershire sauce
- 1 can green beans
- 1 carrot, peeled and thinly sliced
- 1 can whole kernel corn
- salt and pepper to taste
- 2c mashed potatoes
- 2tbsp sour cream
- 1/4c shredded cheddar cheese

1. preheat oven to 350

2. brown ground beef and drain. add worcestershire sauce, onion, carrot, green beans, corn, and salt and pepper to taste. heat through. pour into 8x8 baking dish.

3. combine mashed potatoes and sour cream. pour on top of beef mixture and top with cheese.

4. bake for 15-20 min until heated through.

image: lawry's

bobbie's potatoes

courtesy of: bobbie
serves: 4-6

- 5lb bag of potato's, red or russet, cut into medium sized chunks
- 2tbsp butter
- salt and pepper to taste
- 1 yellow onion, diced
- small box velveeta cheese, diced
- 1/2lb ground beef, browned and drained or link sausage, cooked
- 1 green bell pepper, diced

1. preheat oven to 425 degrees

2. grease the bottom of a 9x11 baking pan

3. combine potatoes, onion, bell pepper, ground beef, and velveeta in baking pan

4. bake until potatoes are done; approx 30-50 min

image: food network

mexican cornbread

courtesy of: bobbie
serves: 4-6

- 2lbs ground beef, browned and drained
- 3 cans cream style corn
- 3 boxes jiffy cornbread mix, prepared according to pkg directions
- 2 cans rotel tomatoes
- 1 large block velveeta
- salt and pepper to taste

1. preheat oven to 350 degrees

2. in a large baking pan layer of hamburger meat, corn, velveeta, and tomatoes, season with salt and pepper.

3. add cornbread batter

4. bake until cornbread is done and cheese has melted, about 30 minutes.

image: the happy texan cooks