 Serves: 12
Crust 9 oz. chocolate wafers, broken 2 tablespoons sugar 4 to 5 tablespoons butter, melted Chocolate Peppermint Filling 12 oz. unsweetened chocolate, roughly chopped or broken 5 tablespoons cold butter, cut into cubes 1½ cup heavy cream 1½ cup sugar 1½ teaspoon peppermint extract Optional Toppings & Garnish Sweetened whipped cream Ice-cream Colored sugar crystals with stencil Crushed red and green candy canes with stencil
0 Comments
 Note: This is a double batch and will easily feed 35-40 people.
Ingredients Olive oil 3 Cups Chopped Onions 12-15 Cloves Garlic, finely chopped 3 Cups Chopped Carrots 3 Cups Chopped Celery 1/2 Head Green Cabbage, cut into coarse chunks 2 28 oz. cans of chopped tomatoes 2 cans stewed tomatoes 2 cans pureed tomatoes ½ can tomato paste 4 containers vegetable broth 3 cups Northern white beans, cooked 4 Tbsp. Worcestershire sauce 4 Tbsp. Basil 2 Tbsp. Oregano 2 Tbsp. ground Thyme 2 Tbsp. dried Rosemary 4 whole Bay Leaves Salt & Pepper to taste 1 to 2 Tbsp. Red Pepper flakes Directions
You can also add meat or shrimp to make the soup a little more robust.  Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving! Ingredients: For the chili mixture 2 tablespoons cooking oil 3 pounds ground beef 1 ½ teaspoons salt ½ teaspoon black pepper ½ teaspoon white or cayenne pepper ½ teaspoon turmeric ½ teaspoon curry powder 1 tablespoon chili powder 3 tablespoons steak sauce (or soy sauce) 2 tablespoons Worcestershire sauce 3 ½ cups diced tomatoes 1 cup ketchup 2 cups tomato sauce 1 ½ cups tomato paste 1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste. For the roux mixture 2 tablespoons butter 1 tablespoon olive oil 2 tablespoons flour 3 stalks celery, diced 2 bell peppers, diced (this used red and yellow jarred roasted peppers) 1 white onion, diced 2 shallots, diced ( this used an additional onion instead) 3 cloves garlic, finely diced Cooking Instructions :1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef. 2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes. 3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Continue to whisk until the mixture reaches a dark brown color. 4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine. 5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste. 6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!  Serves: 8
2 tablespoons olive oil 8 oz. mushrooms, sliced 1 cups carrots, sliced 1 cups celery, sliced ½ cup chopped onions 6 – 8 cups turkey or chicken broth 2 cups cooked wild rice (approximately 1½ cups uncooked) 1½ cups turkey gravy 1½ cups light cream, room temperature 4 cups cubed turkey Salt and pepper to taste 4 tablespoons fresh minced parsley
|