Heat oil in a large Dutch oven over medium-high. Add ground beef; cook, stirring to crumble, until browned, about 7 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
Add andouille sausage; cook, stirring often, until browned, about 5 minutes. Transfer to plate with beef.
Reduce heat to medium; add scallions, red pepper, green pepper, and celery. Cook, stirring often, until softened, 5 minutes. Add garlic, tomato paste, and Cajun seasoning; cook, stirring constantly, until fragrant, about 1 minute. Stir in cabbage, ground beef, and sausage until fully incorporated. Stir in chicken broth and bring to a simmer over medium-high heat. Reduce heat to medium-low. Cover; cook, stirring occasionally, until cabbage is tender, 25 to 30 minutes.
Stir in vinegar and salt. Garnish with scallions.
RC: Allrecipes.com
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Cook the beef in a 10-inch skillet over medium-high heat until well browned, about 5 to 7 minutes, stirring often to separate meat. Pour off any fat. Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low and then stir in the sour cream. Cook for 5 minutes. Stir the beef mixture. Top with the cheese and let the dish rest for a few minutes, until the cheese melts. Garnish with the diced tomato and chopped cilantro, if desired, then serve.
RC: Campbells.com
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In a large pot, heat oil over medium-high heat. Add beef chunks and brown on all sides. Set aside.
In the same pot, add onion, garlic, and ginger. Sauté until fragrant.
Stir in carrots, potatoes, bell peppers, and tomato paste. Cook for 2–3 minutes.
Return the beef to the pot. Add beef broth, bay leaves, curry powder, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 1 hour or until the beef is tender.
In a separate saucepan, melt the butter over medium heat. Stir in flour and cook, stirring constantly, until the mixture turns golden brown (about 5–7 minutes). Add curry powder and garam masala, stir for 1–2 more minutes, then remove from heat.
Remove bay leaves from the stew. Stir the curry roux into the pot a little at a time until the sauce thickens to your liking.
Stir in milk, adjust seasoning, and serve hot over steamed rice.
RC: Tani Nakamitsu
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Mix together the first 5 ingredients. Add the rest, except for the oil. In a large frying pan or wok, heat oil the drop by teaspoonfuls of the mixture into hot oil and fry. Enjoy.
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Grease and flour 9 inch cake pan. Preheat oven to 350.
Toast almonds on a cookie sheet for 3 - 5 minutes while mixing batter.
Blend melted butter and sugar, and beat in the eggs. Add extracts. Add salt and flour and mix well. Spread into pan. Sprinkle with almonds and 1 tablespoon sugar.
Bake 30-35 minutes until golden and toothpick comes out clean. Enjoy as a dessert bar, snack, or coffee companion.
Makes about 12 servings
RC: Nicole at orwhateveryoudo.com
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