BANANA PUDDING CAKE

UNBELIEVABLEY EASY AND DELICIOUS VEGETARIAN CHILI


1 (28-oz.) can diced tomatoes with juice
1 small onion, diced
1(15-oz.) can white beans, drained
1 (15-oz.) can chili beans, with liquid
1 (1.25-oz.) package reduced sodium taco seasoning mix
1 (1-oz.) package ranch dressing mix
1 (12-oz.) package vegetarian burger crumbles
1 (8-oz.) package shredded Cheddar cheese (optional)

Mix the tomatoes, onions, white beans, chili beans, taco seasoning mix, and ranch dressing mix in a large pot over medium heat. Bring to a boil. Reduce heat to LOW, mix in the burger crumbles, and continue cooking until heated through. Top with cheese to serve.

Yield: 6 servings.

ALLIGATOR CHILI



1Tbsp. Olive oil;
1 green pepper, diced
1 sweet onion, diced
2 lbs. ground alligator meat
1 (28-oz.) can crushed tomatoes
1 (32-oz.) bottle tomato vegetable juice cocktail
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can kidney beans, rinsed and drained
1 Tbsp.  Chipotle chili in adobe sauce, chopped
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. cinnamon
1 Tsp. smoked paprika
1 tsp. celery salt
½ tsp. ground ginger
Salt and pepper to taste
1 dash hot sauce, or to taste


Heat the olive oil in a large skillet over medium heat. Stir in the green pepper and onion; cook and stir until the onion softened and turns translucent, about 5 minutes. Increase heat to medium-high heat and stir in ground alligator. Cook and stir until the meat is crumbly, and evenly browned. Drain and discard any excess grease. Stir in the crushed tomatoes, tomato-vegetable juice cocktail, black bean kidney beans, and chilpotle chilies. Season with chili powder, cumin, cinnamon, smoked paprika, celery salt, ground ginger, salt and pepper. Reduce heat to LOW; cover and simmer for 2-3 hours, stirring in water, if the chili becomes too thick. Serve with hot sauce.

Yield: 8 servings.

GARLIC DILL NEW POTATOES


8 medium red potatoes, cubed
3 Tbs. Butter, melted
1 Tbsp., chopped fresh dill
2 Tbsp. minced garlic
¼ tsp. salt


Place the potatoes in steamer basket and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.

In a small bowl, stir together the butter, dill garlic, and salt. Transfer potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well coated.

Yield: 5 servings.

OLIVE GARDEN COPYCAT HOUSE DRESSING


½ cup mayonnaise
1/3 cup white vinegar                                                                                                                    1 tsp. vegetable oil
2 Tbsp. corn syrup
2 Tbsp. Parmesan cheese
2 Tbsp. Romano cheese
¼ tsp. garlic powder
¼ tsp. Italian seasoning
½ tsp. parsley flakes
1 Tablespoon lemon juice


Place all ingredients in a blender and mix well. Place in container and keep refrigerated for up to a week.

Notes:
 The color may be a little different than Olive Gardens. But the flavor is still there.

BARBECUE PORK CHILI


2 large red onions
2 habernero chilies
6 jalepeno chilies
4 bird eye chilies
Cubed pork
3 tins chopped toms
1 tsp. hot smoked paprika
Olive oil
4 cloves garlic
1 tin olives
Freshly ground black pepper
2 tbsp. mixed herbs


1. Finely chop the onions, garlic, chilies, and half the olives and put in a slow cooker with the olive oil, mixed herbs, smoked paprika and pepper.

2. Either barbecue the pork cubes or fry until colored but not cooked. Leave on lowest heat for 1 day, so the pork disintegrates.

3. About an hour before serving add in the olives.

4. If the sauces is too thin turn the heat up slightly and leave the lid off the slow cooker for the last 1-hour or so, if it is still too thin stir in some gravy thickener.

ABSOLUTELY FABULOUS CHILI


1 Tbsp. oil
1-1/4-cups onion, chopped
¾-cups green bell pepper, chopped
¼ cup carrots, chopped
2 cups fresh tomatoes, unpeeled and unseeded
2 large cloves garlic, crushed
16-oz. can pinto beans, undrained
15-1/4-oz. can red kidney beans, undrained
15-oz. can crushed tomatoes
1 lb. firm tofu, rinsed patted dry and crumbled
2 cups water
2 cups frozen whole kernel corn
2 tsp. salt
1 Tbsp. chili powder
1 Tbsp. ground cumin
¼ tsp. cayenne pepper

1. Heat oil in a 5-quart Dutch oven. Add onion, green pepper and carrots. Sauté over medium heat until tender.

2. Add fresh tomatoes, garlic, beans, crushed tomatoes, tofu, water, corn, salt, chili powder, cumin and cayenne pepper.

3. Simmer from 45 to 60 minutes or until done, stirring often.

SPICY TURKEY CHILI


2-lbs.-ground turkey or 2 lbs. ground beef
1 large onion, diced
3 garlic cloves
1 (796 ml) cans plum tomatoes
1 (700 ml) tomato sauce
1 (540 ml) cans kidney beans
0.5 (220 ml) cans black beans
3 Tbsp. hot chili sauce
1 tsp. paprika
2 tsp. cumin
2 tsp. chili powder
1 tsp. cayenne
1 tsp. salt


1. Sauté onion and garlic, briefly.

2. Add ground meat and fry until cooked.

3. Add plum tomatoes.

4. Add all spices and stir until blended.

5. Reduce heat and simmer for 1-1/2 to 2 hours.

6. Serve on top of corn chips or with corn muffins on the side.

Yield: 8 servings.

FAVORITE TURKEY CHILI


1 Tbsp. olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 tsp. kosher salt
2 tsp. chili powder
2-chipotle chilies en adobe chopped, with a Tbsp. of its sauce
1-1/4 lbs. ground turkey
1 bottle beer, any kind
1 can (28-oz.) whole peeled tomatoes
1 can (15-oz.) tomato sauce
1 (15.5-oz.) can kidney or black beans, rinsed and drained


1. Sauté onion and garlic in olive oil, just until they start to soften. Add water, chili powder, chipotles chipotle sauce and stir until combined over heat. Just a minute or two.

2. Add turkey meat and break up as it browns. Once browned add beer and scrap all the yummies from the bottom of the pan. Let reduce over medium heat to half the amount of liquid.

3. Use kitchen shears (or your hands if you prefer) to cut (or crush) up the whole peeled potatoes. Add tomatoes and their juices to the pan as well as the tomato sauce.

4. Let your chili simmer on the stove for at least 30 minutes until nice and thick. Add the bean during the last 5 minutes so they can heat through.

Notes:
This chili is very flavorful and spicy. You can reduce the spiciness, by using only 1 chipotle. You can also substitute chicken broth for the beer. This is great in the slow cooker as well, use only half the beer and drain the juice from the tomatoes.

OLIVE GARDEN COPYCAT HOUSE DRESSING


½ cup mayonnaise
1/3 cup white vinegar                                                                                                                    1 tsp. vegetable oil
2 Tbsp. corn syrup
2 Tbsp. Parmesan cheese
2 Tbsp. Romano cheese
¼ tsp. garlic powder
¼ tsp. Italian seasoning
½ tsp. parsley flakes
1 Tablespoon lemon juice


Place all ingredients in a blender and mix well. Place in container and keep refrigerated for up to a week.

Notes:
 The color may be a little different than Olive Gardens. But the flavor is still there.

1-2-3 CHILI


2 lbs. ground beef
3 (15-1/2-oz.) 3 cans chili beans, in mild untrained
4 (8-oz.) cans tomato sauce
Shredded Cheddar cheese
Sliced green onions


1. Slow Cooker Directions.

2. Brown beef in large nonstick skillet over medium-high heat, stirring to break up meat. Drain fat. Combine beef, beans and tomato sauce in slow cooker, mix well.

3. Cover; cook on LOW 6-8 hours.

4. Serve with cheese and green onions.


Yield: 8 servings.

LOADED CHICKEN SPAGHETTI CASSEROLE



8 oz. spaghetti
1 tablespoon butter
1 cup mushrooms, sliced
1 medium onion, chopped
½ cup tomato, chopped
½ cup zucchini, chopped
½ cup red bell pepper, chopped
1 can (10.75-oz.) 08% fat-free cream of mushroom soup
1 cup low-fat milk
8-oz. shredded Cheddar cheese (reduced-fat cheese
2 cups cooked chopped chicken
Salt and pepper, to taste
½ teaspoon oregano


1. Preheat oven to 350 degrees.

2. Spray a large casserole dish with nonstick spray.

3. Cook the pasta according to package directions, but only cook it until al dente. Drain the pasta and set aside.

4. Melt butter in a large skillet over medium heat. Add mushrooms, onion, zucchini, tomato and bell pepper.

5. Cook until vegetables have softened, about 5 minutes. In a medium bowl, mix milk and soup until combined.

6. Add this mixture to the vegetables in the pan. Stir in Cheddar cheese and continue to heat the mixture until cheese has melted and the sauce is smooth.

7. Add in chicken, pasta and seasonings. Pour the mixture into the prepared casserole dish. Sprinkle more Cheddar cheese on top (as desired).

8. Bake for 35-40 minutes. or until the casserole is bubbly and golden brown.

Yield: 4 servings.

ITALIAN TURKEY CHILI

CHEESY TATER TOP CASSEROLE


32-oz.package tatter tots
1 can cream of mushroom soup
1 can cream celery soup
1 lb. ground beef, seasoned, browned, drained, and rinsed
2 stalks celery, chopped
1 medium onion, chopped
2 Tbsp. Worcestershire sauce
2 cups, shredded Cheddar cheese


1. Preheat oven to 400 degrees.

2. Brown ground beef with onions.

3. Pour into 9-x-13-inch casserole dish, coated with cooking spray.

4. Top with celery and Worcestershire sauce.

5. Mix together cream of mushroom and cream of celery soups.

6. Spread over beef and celery layers.

7. Top with layer of cheese.

8. Place tatter tots on top in tight rows to cover completely.

9. Bake at 400 degrees for 1 hour.