1&1/4 Lbs.- Hamburger
1- Large Onion
1/2- C. Sugar
1/2- C. Chili Powder
1/2- C. Ketchup
1&1/2- C. Water
Mix Hamburger & Onion in skillet
Brown Hamburger & Onion until Hamburger is done.
Put mixture back in skillet and add remaining ingredients.
Simmer 1 hour, stirring occasionally.
Serve on Hot Dogs.
Can be frozen until ready to use.
4 large boneless skinless chicken breasts, cooked and shredded
1 1⁄2cups ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 teaspoon crushed red pepper flakes
1⁄2teaspoon garlic powder
Place chicken breast in the crockpot and cook on high about 3 hours. When done, shred.
Stir together all the sauce ingredients. Add the shredded chicken stir, and heat.
Serve on buns.
1 lb. dried pinto or navy beans
½ lb. bacon (about 12 slices)
1 large onion, finely diced
3 tablespoons molasses
½ cup brown sugar
1 cup ketchup
1 teaspoon dry mustard
½ cup apple cider vinegar
1 teaspoon salt
1 ½ teaspoons ground black pepper
1 ½ tablespoons minced garlic or 1 teaspoon garlic powder
Place dried beans in a large bowl and add enough water to cover by 2-3 inches (about 8 cups). Let the beans soak overnight. (I put them in my 8 qt stockpot).
Drain and rinse the beans. Simmer beans in a heavy bottomed stockpot or Dutch oven with 8 cups of water and 1/4 cup of apple cider vinegar until tender, about 1 to 2 hours (longer is fine, especially if your beans are older). Don’t boil, as this may make your beans tougher.
Drain and set aside, reserving 2 cups of the cooking liquid.
Preheat oven to 350° F. Using a large, heavy pot or Dutch oven, cook the bacon until crisp, 7 or 8 minutes. Add the beans and all other remaining ingredients and bring to a simmer. Add some of the cooking liquid if the mixture is too thick.
Transfer pot to oven. Bake uncovered for 2-3 hours (or to desired thickness) until the beans are tender, stirring occasionally.
2 cups brown rice
5 cups water
1 onions (large, chopped)
1 red capsicum (diced)
2 cloves garlic
1/2 cup peas (and corn, frozen)
1/2 tsp chillies (optional)
3 tbsps soy sauce (light)
2 tbsps ketchup (Manis, or hoisin or oyster sauce)
cracked black pepper
1 tbsp olive oil
Cook rice as per instructions (we used a rice cooker). Once cooked, set aside.
In a wok or large frypan heat the oil and stir fry the onion. After a couple of minutes add the red capsicum and keep stir frying for a few more minutes. Now add the crushed garlic and chilli. Make sure the garlic doesn’t burn.
Add the peas and corn and keep stirring.
Now add the rice with both sauces, season with pepper and keep stir frying. If a little dry, add some more sauce or a little water until moist.
Serve as a side or on its own for a lunch.