What is a good meal to make on a cold day, include the recipe, please?

Answer 1

Jalepeno Potato Soup

4 cups diced potatoes
1 medium onion diced
1 stalk celery chopped
1 carrot diced
2 cups vegetable broth
4 chicken bullion cubes
simmer above until fork tender.
Add 2 cans of evaporated skim milk.
salt and pepper to taste and 1/4 tsp baking soda
slightly mash some of the potaotes with a spoon against side of pan.
just before serving add 2-4 chopped jalepeno peppers

Answer 2

Okay, this is going to sound So childish but honestly the best meal on a cold day is...Tomato Soup and Grilled chesse. We lived in Colorado for 7 years and it was a warming favorite for lunch OR dinner. Of course if you're looking for something more than soup and sandwiches...I'd go for Italian meatloaf. Take one pound of hamburger, mix in one egg and one cup of italian breadcrumbs. Handmix until incorporated. Spread the meat mixture out onto a counter into a rectangle shape. The meat should be spread slightly thin to about 1/4 inch in thickness. Place 6slices of Deli thin ham (any flavor or brand) on the meat. Roll the meat up like a jelly roll with meat inside. Bake in a 350 degree oven for about 45 minutes. Start checking the meatloaf after 30 minutes as ovens vary. It can take upto one hour. After the meatloaf is cooked, remove it from the oven and cover it, I mean SMOTHER it in finely shredded mozarella cheese. Return to the oven until the cheese is melted. Slice and serve. Awesome with mashed potatoes or fried potatoe slices and peas or corn. Enjoy!!!

Answer 3

FRESH VEGETABLE SOUP

1 can chicken broth
3 T chicken base
2 quarts water
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
5 mushrooms, thinly sliced
1 scallion, sliced in one-inch pieces

Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.
For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.

Season to taste, and remove from heat. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.

Answer 4

Angel's Ground Beef Stew

Great for a cold day! You can let it sit on the stove all day if you want!

Ingredients
1 Onion chopped
2 pounds Ground Beef
3 cans Minestrone Soup
1 can Pinto Beans
2 cans Diced Tomatoes
3 can Water

Preparation
Brown ground Beef and onions

Drain

Add the rest of the ingredients.

Heat, Eat, Enjoy!



I substitute a can of retell for one of the cans of tomatoes for a little spice.

Its very easy and yummy!!

Answer 5

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Mild Chopped Green Chilies (leave these out if you don't want it to be spicy)
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all the ingredients into the crock pot. Mix and cook low 4-6 hours.

Answer 6

Beef Stew Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: College Cookin'







2 tablespoons olive oil
2 pounds beef stew meat, cut into 1-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon Essence, recipe follows
3/4 teaspoon cracked black pepper
2 tablespoons unsalted butter
1/2 pound button mushrooms, thinly sliced
3 tablespoons all-purpose flour
3 cups veal or beef stock, at room temperature
2 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground allspice
1 pound small (golf ball size) new potatoes, quartered
1 cup diced carrots
1 cup frozen pearl onions, thawed
1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh parsley leaves

Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon Essence and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Answer 7

Chilli
1 pound of ground beef
1 pack of chili seasoning
2 cans of chili beans
1 large can of diced tomatoes
1/2 onion chopped
Salt, pepper
brown the beef add the seasoning and onions to the beef. In a seperate pan add all the remaining ingredents. When the beef is finished add it to the other ingredients. Season to your liking. This recipe will feed about 5 people. Quick and simple
You can also add more flavors that you like. Maybe shredded cheese

Answer 8

"Connecticut Bean Pot" - 6 to 8 servings

1/2 lb. hot Italian sausages
1 large onion; sliced
1 lb. Polish sausage
3 (16 oz.) cans pork and beans
1 (14 1/2 oz.) can Del Monte Original-Style Stewed Tomatoes
2 tbsp. Dijon mustard
1 tsp. basil; crushed

Pierce Italian sausages several times with fork. In skillet, cook Italian sausages and onion over medium heat until onion is soft; drain. Cut all sausages in half lengthwise. In Dutch oven or ovenproof casserole, combine remaining ingredients. Top with onion. Place sausages, cut-side down, over onion. Bake, uncovered, 350* - 1 hour. Skim fat before serving. Serve with tossed green salad and Boston brown bread, if desired.

Answer 9

potato soup w/cheese corn bread or biscuits
peel and cut into chunks about 12 good size potatoes
cut up one stock of celery
cut up one onion
mince up 3-4 cloves of garlic

Put the ingredients in a large pot and fill w/water you can add chicken broth or beef broth. You will have to season it with salt and pepper. I like to add chili peppers in mine to heat it up a bit.
If it is too thin add a bit of flour or corn starch be care full as to make it like paste.
Good luck and enjoy.
OH, sprinkle cheese on the top of the soup to taste.
You'll cook this for about 2 hours or less

Answer 10

Boeuf Bourguinon.

INGREDIENTS:

* The night before, marinate:
* 3-1/2 lbs. beef chuck, fat removed and cut into cubes
* 3 cups red wine (1 full bottle)
* 1 onion, chopped coarsely
* 7-10 garlic cloves, cut in half
* 3 bay leaves
* 12 black peppercorns
* .
* For the stew:
* 2 Tablespoons canola oil
* 1/2 lb. bacon, cut into strips
* 24 frozen pearl onions, defrosted
* 15 mini carrots, cut in half lengthwise, then crosswise
* 1/4 cup, unbleached, all purpose flour
* 2-1/2 to 3 cups red wine
* 3 cups beef stock
* 1 Tablespoon tomato paste
* .
* For the garnish:
* 8 oz. mushrooms, cleaned, stems removed and cut into quarters
* 1 Tablespoon canola oil
* 1 teaspoon finely chopped garlic
* salt and freshly ground black pepper

PREPARATION:
The night before:
1. Put the meat in a large bowl. Combine the rest of the marinade ingredients and pour over the meat. Cover and refrigerate overnight, stirring a couple of times if possible.

To make the stew, plan on starting at least 4 hours before you plan to serve it, about 1 hour of preparation time and 3 hours of cook time.
2. Remove the meat from the marinade. Discard marinade.

3. Dry the meat on paper towels, patting them to make sure they are dry enough. Season with salt and pepper.

4. In a large, ovenproof pot, heat 1 tablespoon of the oil over medium heat. Add the bacon and cook about 5 minutes. Do not allow it to brown. Remove with a slotted spoon and reserve.

5. Preheat oven to 275°F.

6. Working in batches, add the meat to the pot and brown well. Do not crowd the meat, it may take 4 to 5 batches to finish. Reserve.

7. Add 1 tablespoon of the oil, then add the pearl onions and carrots and cook for 5 minutes, stirring, until they are colored.

8. Lower the heat to medium low and sprinkle on the flour, continue to cook for 5 minutes.

9. Add the bacon and the beef back into the pot and toss them well to coat with the flour.

10. Add the red wine, beef stock and tomato paste and stir to combine. Bring to a boil, cover the pot and put into the oven.

11. Cook for 3 hours. Remove the top and cook for an additional 15 minutes.

12. For the garnish: Just before serving, heat 1 tablespoon of the oil in a frying pan. When the oil is very hot, add the mushrooms and cook without stirring until they are well browned on one side. Stir and continue cooking for 8 minutes, stirring occasionally. Add the garlic and cook an additional 2 minutes.

To serve:

Stir the mushrooms into the stew, just before serving. Serve in large bowls.


Not the exact recipe I use, but should be fine.