Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSouthwestern - Cowboy Cabbage Stew
Famous Authors (View All Authors)
Southwestern - Cowboy Cabbage Stew Post by :temudry Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2577

Click below to download : Southwestern - Cowboy Cabbage Stew (Format : PDF)

Southwestern - Cowboy Cabbage Stew

2 teaspoons olive oil
1 large onion, sliced thin
2 large cloves garlic, minced
1 to 2 jalapeno peppers, seeded and sliced
1/2 cup diced celery
1/2 head small cabbage, shredded, about 2 to 3 cups
2 (10 1/2 oz.) cans chicken broth
2 soup cans water
1 (16 oz.) can kidney beans, undrained
1 (14 1/2 oz.) can Mexican style stewed tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
salt and pepper, to taste
1 (2 oz.) envelope instant mashed potato flakes


Saute onions, garlic jalapeno peppers, celery and cabbage in oil until onion is translucent. Add soup and water. Bring to a boil, reduce heat and simmer about 15 minutes.

Add beans and tomatoes, with their liquid, and the seasonings; cover and simmer another 15 minutes. Add instant potato flakes, stirring well. Cover and simmer 5 minutes more.
If you like this book please share to your friends :
NEXT BOOKS

Southwestern - Stew -  Cowboy Stew Southwestern - Stew - Cowboy Stew

Southwestern - Stew -  Cowboy Stew
1-1/2 pounds of lean ground beef 1 small omion, chopped 3 cans (10 ounces each) of Mild Rotel Diced Tomatoes and Green Chilies, undrained 1 can (14 ounces) of whole kernel corn, undrained 2 cans (15 ounces each) of Ranch Style Beans, undrained 1 can (15 ounces) of pinto beans, undrained 1 envelope of taco seasoning 1 envelope of ranch dressing mix Shredded cheddar cheese Sour Cream Tortilla chips Brown the ground beef and onion in a Dutch oven over medium-high heat, stirring to crumble the beef. Add the remaining ingredients except for the cheese, sour cream and tortilla chips, stirring
PREVIOUS BOOKS

Southwestern - Stew -  Colorado Stew Southwestern - Stew - Colorado Stew

Southwestern - Stew -  Colorado Stew
3 to 4 pounds lean round steak, cut into 1 inch pieces 1/4 cup oil 2 cups chopped onion 1 tablespoon minced garlic 5 (10 ounce) cans mild enchilada sauce 1 to 2 cans water (as needed for consistency) 4 to 6 cups diced cooked potatoes 4 cups cooked pinto beans shredded Cheddar cheese flour tortillas or hot cornbread In a large skillet, brown the meat in the oil. Remove meat to a plate and cook onions and garlic until softened. Return meat to pot, add the enchilada sauce, and 1 can water. Cover and simmer for at least 1 hour,
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT