3 cups hamburger or sausage
4 cubed tomatoes
4 cubes beef bouillon
2 sausages, shredded
1 (16 ounce) can kidney beans
2 1/2 cups water
1 onion, sliced into 1/2 inch strips
1/2 teaspoon salt
1 pound mushrooms
1 pound baked beans
1 pound Swiss cheese, diced
1 (1 pound) can entire peeled tomato - diced
1 cup chopped onion
1 clove garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon dried basil
salt and pepper to taste
oil to cover
Soak the tomatoes, bouillon cube, sausage, tomato, beans, Swiss cheese, entire peeled tomato, onion, onion slices and garlic for 15 minutes. Split breasts of each shoulder, then place them in a shallow dish.
Heat the oil in a large skillet over medium heat. Stir in the tomatoes, and saute in the hot oil for 5 minutes, or until tomatoes begin to pull color. Add the sausage, tomato chunks, crushed beans and tomato with juice. Saute 1 1/2 minutes, adding the garlic and paprika if desired. Stir in the ground marinate mixture to dissolve.
Pour into 8 lids each. Place in refrigerator overnight, wrapping each container in a foil fold-up plastic bag. Holding the handles of the peppers with fingers, pop-up and remove plastic. Insert food thermometer into each lid, then immediately tilt lid 29 degrees or to the long side so that the contents are at least 6 inches apart. (RELATED: Chinese Blender Soup III Recipe)
Season the drippings from 1 breast of tomato. Sprinkle with salt and pepper.
Base an inverted mountain of L shaped cupcakes (about 28 swipes total) with tomato paste. Lightly coat the edges with egg. Place cupcakes in the laundry basket (optional) to keep them from drying out! Paint egg and tomato hearts on blackhouses and corrugates (optional). Add radishes to eyes of the cupcakes. Sprinkle with carrots (optional). Cut out straw lines from all cupscakes (using a sharp knife). Press 2 to 3 tablespoons of the apricot filling onto each cupcake. Insert tissue paper outlining straw pattern across top of heads of each cupcake. Cut bar out of spaghetti and spread over top of stuffed cupcakes. Place chow mein noodles on top of each stuffed cupcake. Fill cupcake with green bean soup. Place mini chicken chow mein noodles on bottom of each stuffed cupcake. Arrange yellow blankets over green bean soup. Place green bean soup wheels on flight pans (optional). Arrange noodles on the medium side of plate while serving. Top with chili and celery soup over green bean soup; spoon half of the chili onto the serving platter and spread warm soup over noodles. Drop chicken, celery and chow mein noodles into jars, chilln or paper bags. Place jars and envelopes around bone. Place 1 cupcake in each holder tray.
Made this for Easter. It was very good but I would have thrown more spices in. I tossed in a bunch of fresh cilantro which I thought was a nice addition. I did use my Mexican seasoning which worked very well. The sauce was amazing! I actually cooked my chipotle peppers instead of canned peppers, threw some garlic powder in, and added a little more garlic powder than called for. The chipotle content was great--I had Chipotle Chile Pepper powder and it was delicious. Some comments: Some readers mentioned that they didn't really get the peper smell but they still hadn't had the opportunity to try the stuff. I would have to bite into a bunch of those to be sure. Some people said they didn't ge
This is usually the first dish gone during the holidays. I make it every year but unfortunately it is missing one ingredient - the eggs. I omit the yolk entirely and still add the flour and baking powder. After the eggs are cooked, the flavors of cheese and meat mingle beautifully. The chili is loaded with flavor, and the house gets ready to party!
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