How To Cook a Thanksgiving Cheesy Squash Casserole
Prepare a Time-Proven Cheesy Squash Casserole for Thanksgiving.
Thanksgiving dinner is all about the sides. Stacy Lyn Harris quotes
I don't know if that's true or not, but I do know Thanksgiving wouldn't be the same without them, adds Harris. Get all the details for this time-proven recipe that never fails!
#HowtoThanksgiving #Whatgetsyououtdoors #Recipes #Chef #Kitchen #ThanksgivingFeast #Thankful #Family #Dinner #Dish #Feast
Sunny Anderson's Beefy Butternut Squash Chili | The Kitchen | Food Network
Fall dinner inspo coming atcha! Sunny swaps beans for butternut squash in this cozy chili recipe ????
#TheKitchen, Saturdays at 11a|10c.
Get the recipe ▶
Subscribe to Food Network ▶
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Beefy Butternut Squash Chili
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 35 min
Prep: 20 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings
Ingredients
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons dried oregano
1 teaspoon pumpkin pie spice
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 pound beef chuck or stewing meat, cut into 1-inch cubes
1 cup finely chopped white onion
1 cup seeded and chopped red bell pepper
3 tablespoons tomato paste
2 tablespoons hot sauce (recommended: Frank's Red Hot Sauce)
3 cloves garlic, grated on rasp or finely minced
1 pound ground chuck (80-percent lean)
1 1/2 cups beef stock
1 1/2 cups red wine (recommended: any inexpensive Chianti)
2 tablespoons fine cornmeal
1 (1 1/2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
Directions
In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides but not cooked through, about 7 minutes; remove with a slotted spoon to a plate. Add the onions, bell peppers, tomato paste, hot sauce and garlic. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground chuck and sprinkle over the remaining seasoning. Stir and cook until the beef is browned, and then add the reserved beef chunks back to the pot along with the stock, wine, cornmeal and squash. Raise the heat until it comes to a boil, and then lower to a simmer. Cover and cook until the beef is tender, 40 to 45 minutes. Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes.
Cook’s Note
Sunny caramelizes the onions and peppers before the beef is added to give some depth of flavor and sweetness.
This recipe has been updated and may differ from what was originally published or broadcast.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#TheKitchen #FoodNetwork #Chili #SunnyAnderson
Sunny Anderson's Beefy Butternut Squash Chili | The Kitchen | Food Network
Five Bean Bake
Yields: 8 servings
Ingredients:
8 bacon slices
1 large onion, diced
1 (31oz.) can pork and beans
1 (16oz.) can chickpeas, rinsed and drained
1 (16oz.) can kidney beans, rinsed and drained
1 (15.25oz.) can lima beans, rinsed and drained
1 (15oz.) can black beans, rinsed and drained
1 cup ketchup
½ cup brown sugar, firmly packed
¼ cup cider vinegar
Preparation Directions:
~ Preheat oven to 350 degrees. Cook bacon in a large skillet until crisp; drain on paper towels and reserve 2 tbsp. of the drippings. Sauté onion in drippings for 5 minutes or until tender.
~ Combine bacon, onion, ½ cup water, pork and beans; add remaining ingredients in a 13 x 9-inch baking dish. Cover and bake for 1 hour, uncover and bake for an additional 30 minutes.
CANNING DRIED BEANS DON'T DO IT
This video is on pressure canning beans for long term shelf storage. Get your beans now before the price goes up and can them for long term food storage. Prepping dried beans will save you time and money. Canning beans is so easy and we will show you step by step how to can beans with our pressure canners. Anyone can do dried beans it's one of the best food to have in your stockpile.
The prices of groceries are going up every day so buy what you can and put up what you can.
Canning is a prepping skill you need to learn just like a mama and granny's did to survive back in their day's. If the price of meat keeps going up these can beans are good source of protein also for your family to make a good meal with ! You won't go Hungry!
Having dried beans you can make lots of recipe with them chili, bean soup, taco dishes, casserole.
#canningbeans
#canning
#beans
#prepping
#homemade
#foodshortage
#pantrystorage
#stockupnow
#homestead
#foodandfamily
Canning and preserving a years supply of Dried beans and day spent pressure canning.
Thanks for watching!
This is Small Town Southern Wife way of canning for our pantry so we hope you give it a try!
Please like share and subscribe
Butter bean, fennel,courgette,leek and carrot Vegetarian/Vegan Casserole
A butter bean, fennel, courgette and leek casserole suitable for vegan/vegetarians