Texas Truck Stop Brisket Chili

Texas Truck Stop Brisket Chili by myra byanka

Made with brisket, this chili can be used for tacos, enchiladas, or put in a bowl with some cheese, onions, crackers, or serve it with cornbread. Also, it makes a good chili burger or chili dog.

1 vote
Tex-Mex Turkey Chili with Beans

Tex-Mex Turkey Chili with Beans by myra byanka

Easy crockpot or Dutch oven recipe I came up with when I found some ground turkey on sale. Works on the stovetop, too. This recipe is fairly low fat, as turkey is 40% leaner than ground beef. Serve with cornbread or crackers.

1 vote
Tomato-Basil Soup with Garlic Cheese Bread, from Cooking Light Magazine March 2012

Tomato-Basil Soup with Garlic Cheese Bread, from Cooking Light Magazine March 2012 by Salad Foodie

On my quest to find the ultimate tomato-basil soup, I am experimenting with recipe prospects. Today’s version is from Cooking Light Magazine, March 2012. The only variations taken due to ingredients on hand, were using regular cream cheese, 2% milk,…

1 vote
Green Pea Soup

Green Pea Soup by David Van Buskirk

This is quick, delicious and incredible to just look at. this is a soup for your emergency list of things to make NOW!!!

1 vote
Brew and Bean Chili

Brew and Bean Chili by Jackie Newgent

Beer’s not just for drinking anymore! It’s for stewing—or “eco-brewing.” As this chili is sans meat, the beer adds another layer of flavor. My favorite part of the recipe, though, is how fast it is to fix. My carbon footprint appreciates that and yours will, too. (Adapted from Big Green Cookbook by Jackie Newgent, RD)

1 vote
Goulash Soup!

Goulash Soup! by Salad Foodie

Goulash: A mixture of many different elements; a hodgepodge. That description fits this soup to a T .... as in TASTY! Just the week's leftovers married in a flavorful seasoned broth. One of my humblest yet surprisingly successful mishmashes, and we haven't even tasted it the second day! Use my ingredients below as a base, but sub…

1 vote
Classic New England Clam Chowda

Classic New England Clam Chowda by Amos Miller

Manhattan is a red soup, New England is a white chowder, and ours is a buttery yellow. This is the simplest, most satisfying chowder I have ever had. NO FLOUR! I really get irritated when I try a "good" restaurant's NE Clam Chowder and 1) can't find the clams, and, 2) can't finish the paste they are passing off as NE Clam…

3 votes
Aaron's Hot Nuclear Sauce

Aaron's Hot Nuclear Sauce by Aaron Corn

Easy, delicious hot sauce

2 votes