Chomps in the Swamp

INGREDIENTS : - 1 lb ground beef - 1 onion, diced - 4 cloves of garlic, minced - 1 green bell pepper, diced - 1 (yellow or orange) bell pepper, diced - 4 cups beef broth - 1 (14.5 oz) can diced tomatoes - 1 TB Worcestershire sauce - 2 cups cooked white rice - parsley - salt and pepper - shredded cheddar cheese (for garnish) DIRECTIONS : 1. Brown beef in stock pot, drain fat. 2. Return beef to stock pot, add garlic and onion.  Season with salt and pepper and cook until onion is tender. 3. Add beef broth, diced tomatoes, 1 TB Worcestershire, parsley, diced bell peppers, and rice. 4. Heat until bell peppers are tender. Serve with shredded cheddar cheese.

Adapted from Source : The Recipe Critic   INGREDIENTS :  - 1 tsp olive oil - 4 boneless skinless chicken thighs  - 1 onion, diced  - 3 cloves garlic, minced - 4 cups chicken broth - 28 oz can diced tomatoes - 1 (15 oz) can white beans, drained and rinsed - 1 cup heavy cream - grated parmesan cheese (for garnish) - 1 TB italian seasoning  - 1 tsp salt - 1/2 tsp pepper - 9 ounce refrigerated tortellini (so many options here  - we love spinach & ricotta, but you could do cheese or rotisserie chicken filled as well!)  - 2 cups spinach DIRECTIONS :  1. In a pot, heat olive oil and cook chicken thighs through. Remove and dice. Meanwhile, add onion and garlic in oil until translucent. Add chicken broth, diced tomatoes, white beans, heavy cream, italian seasoning, salt, and pepper. Bring to a simmer.  2. Add the tortellini and spinach and simmer for 8 minutes before serving.  TIP : Only ad...

INGREDIENTS :  - 3 cups warm water - 1 1/2 TB yeast - 2 1/2 tsp salt - 6 1/2 cups flour DIRECTIONS :  1. MIX           Combine all ingredients in a bowl. Stir with a spoon until there are no more dry spots and the dough is uniformly moist. 2. FIRST RISE           Cover loosely (not airtight) and let rest 2 hours or until doubled. 3. At this point the dough may be used. If you wish to save the dough for later, place it in the refrigerator for up to 2 weeks. The longer the dough sits in the refrigerator the more sourdough of a flavor it will get. After first rise. Note : this bread creates a wet dough 4. SECOND RISE          When ready to use, separate the dough into two portions. Dust your work surface with flour and quickly work the dough into shape, pulling from the top of the dough toward the bottom, creating a smooth surface. This is a fast process and should take no more than 6...