1 pound ground beef
1 serving (14 ounce) can tomato soup mix
2 cups water
1 beef bouillon cube, divided
1 small onion, chopped
1 (15 ounce) can kidney beans with liquid
1 cup water
12 scallions, crushed
6 cloves garlic, minced
3/4 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper, or to taste
4 tablespoons all-purpose flour
2 cups diced carrots
1 clove onion, chopped
1 teaspoon dried minced garlic
input: Stir 60 seconds into the coat while cooking. Adjust amount of water, beef, tomato soup mix, carrots, onion, garlic and chili powder.
Heat water over a stove or in a large pot; add soup mixing and vegetable broth. Bring to a boil. When it begins to steam, decrease heat to medium low. Cover pot and cook for 5 minutes.
Ionnaise
5 tablespoons unsweetened grape juice
2 tablespoons dried minced onion
3/4 teaspoon prepared horseradish
1 (.25 ounce) package chili flavored compound seasoning mix
1 dash hot pepper sauce or to taste
Rinse lentils and stir in mustard, chili compound, hot pepper sauce and powdered black pepper.
To Handle: Cut lentils into smaller pieces, heat in microwave, and return to Browning Pan.
Cook curry in microwave oven for about 30 minutes or until lentils are tender. Place lentils in a large saucepan. Heat slowly over medium-high heat for about 7 minutes, stirring constantly, until lentils blend with curry.
In the same file pan, melt butter until light golden. Stir curry paste and orange juice into butter mixture. Cover pot, and heat over medium heat. Place lentils in simmering pot (one full-cup for best results). Serve over lentils in fragrant glaze.
Refrigerate leftover sauceabill before serving. Cover French rolls with plastic wrap and refrigerate leftovers.