If you have ever been to Nova Scotia you would have seen these sweet & spicy little wraps in every little pizza shop or corner store. This recipe is easy to make and sooo good to eat.
After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my fiancee who hates chili.
This unique meatloaf gets a flavor boost from bacon and barbecue sauce!
Where's the beef? Right here !!! If you love a meaty and hearty chili you've found what you're looking for. Over the years I've eaten a lot of chili, looked at many chili recipes and talked with several people to create my unique blend. Interesting ingredients that make this stand out: 5 different meats (4 pounds total) 3 different peppers (Green & Red Bell + Hungarian) Sauce base including Coffee, Beer and Beef Broth Unsweetened cocoa powder
Here's some good ol' home cookin'! This is a meatloaf my mother makes. This your classic meatloaf made with two meats and flavored with sage, rosemary and parsley.
A chili that has won some contests. I wrote down the recipe when a friend asked for 'that chili that won the chili contest last year'.
Most of the recipes I found don't include the ingredients I placed in mine. This is another new recipe I came up with for a chili cook-off. It went just as fast as the Southwestern style chili did and many people enjoyed it, as well. This, also, is meant to be cooked and then sit overnight.
I live in Nebraska and the loosemeat style sandwich has been a small town, Midwest staple for as long as I can remember. My mom gave me this recipe, which she has had in her recipe box for ages. It nails the restaurant recipe on the head. It's perfect for simmering on the stove, ready to eat when your family and friends are hungry.
I have taken many chili recipes and played with them over time and have come with this one that everyone loves. Optional suggestion: Serve over Fritos and top with Cheddar cheese.
The delicious glaze on this very flavorful meatloaf is what makes this dish from my sister, Sally, go from great to amazing!
This chunky chili uses beer brats for a meaty texture and has a slightly sweet taste backed by a good slow spicy kick.
A recipe handed down. This meaty no-bean chili is very simple to make, with plenty of spice. No-salt seasoning helps keep the sodium down.
When it gets cold weather my family loves this chili to warm up with it. Serve with corn chips and shredded cheese.
A family favorite which has won me several prizes.
The more ingredients the better? Can't hurt, right? If you can assemble it, you'll have a mix of flavors like you've never had before. Inspired by Danny Jaye's "Best Damn Chili."
Why have plain old bread when you can have bread stuffed with a cheesy blend of ground beef, onions, garlic and peppers? Silly question, isn't it.
I make these in my station for the other firefighters. When I cook I use estimates, no really exact measures, so mostly everything is to taste. But everyone in my firehouse loves these.
This is a creamy, hearty soup, a must for mushroom soup lovers. Best if 8 cups of the mushrooms are portabella.
This is a recipe that I developed to combat the 'spaghetti sauce' lasagnas that have polluted the recipe world. This is a versatile recipe that allows for some ingredients to be omitted. Omit meat to turn this dish into a vegetarian delight. An additional baking dish may be needed. I usually need to split this recipe to accommodate the vegetarian in my life (I prefer to be the carnivore). This dish can be made ahead of time and set in the refrigerator or frozen to be baked later.
This recipe was given to us in 1965 by a friend from Italy who's had it in their family for over 85 years. The Gerimonte family used to cook this for benefit dinners - called the (Gerimonte Spaghetti Fest). Follow this recipe to the last ingredient and you will be handing this down for many generations to come.