In a medium sized bowl, mix up the eggs.

Add the oil to the eggs and mix well.

Add the matzo mix from the box along with the baking powder, chopped green onion and 1/2 of the chopped green chile then mix well.

Refrigerate the mix and let it rest for 15 minutes.

Bring 2 quarts of water to a rolling boil in a large pot over high heat and add the soup mix from the package, stir well.

Add the other half of green chile (and carrots if using).

Remove the matzo from the refrigerator, dampen your hands with water to keep the matzo from sticking to your hands and roll the matzo into 1″ balls (about the size of a walnut). You should end up with about 9 matzo balls.
Don’t worry, they don’t have be perfect!

Gently drop the matzo balls into the soup, cover with a tight lid and reduce the heat to medium low and let simmer for 20 minutes.

Add 2-3 matzo balls per person to a bowl with broth, serve and enjoy!

Brown the ground beef in a large pot over medium heat, then drain most of the fat.

Combine the beef along with all the remaining ingredients and bring to a low boil, then lower the heat and simmer for 2-3 hours, stirring about every 15 to 30 mins.

Cut chicken breast into bite sized pieces and put into a mixing bowl.

Drizzle chicken with olive oil and mix in 1/2 tsp salt, 1/2 tsp turmeric and 1/2 tsp curry powder, and 1/2 of the finely minced ginger and garlic. Set aside and let marinate for about 20-30 minutes.

Heat large skillet on stove over medium heat. Add 2 tbs olive oil, then add tomatoes, the other half of the garlic & ginger and stir fry for about a minute, then add 2 tsp turmeric, 1/2 tsp cumin powder and 1 tsp salt.

Once it’s well cooked down, transfer to a mixer or blender and make a Masala Paste paste out of it.

Add 2 tbs olive oil to the skillet used in the previous step and heat over medium heat again. Add the cinnamon sticks big cardamom, bay leaves, pepper, and the rest of the garlic and ginger. Cook for about a minute, stirring constantly, then add all of the marinated chicken and spices from earlier. Cook until chicken is almost cooked (still a little pink) and then add the masala paste from the previous step.

Add 1 tsp garam masala, the diced tomatoes, shredded coconut and the coconut milk. Stir well and continue to cook on med until it comes to a low boil, then reduce heat to med-low, cover and let it cook for 7-10 minutes, stirring occasionally.

You’ll notice the oil separating a bit from the rest of the curry. When this happens, you’ll know for sure that the curry is done. Still well, then serve with cooked basmati rice and toasted naan bread if you have it. Enjoy!

Set your smoker such as a Kamodo Joe or Big Green Egg to 275°F/135°C.

You can heat your dutch oven in the smoker to preheat, or start the chili on the stove with med-high heat as I did after mixing the meat in the next step, allowing the smoker is heating up.

Thoroughly mix the 1/2 (2tbs) of the Montreal seasoning with the meat, form it into a ball and set aside.

In the Dutch oven, add the olive oil and cook the onion, Jalapeno and garlic until translucent, about 5 minutes.

Once the onion mixture is ready, add the tomatoes, chipotle pepper and adobo sauce, cumin, the remaining Montreal seasoning, cayenne pepper, and chili powder and mix together.

Add the cans of pinto and kidney beans, including the liquid to the mixture and stir well.

Cook about 2 hours or until the meat has an internal temperature of 150°

Add salt & pepper to taste, then serve.

Top with Fritos, sour cream and shredded cheese if you like. Corn bread also goes great with it.
Enjoy!

Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

Add onion, carrot, celery and garlic and sauté for 10 minutes.

Add remaining ingredients, except pasta, and simmer for 1 hour.

About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just
until pasta is al dente, or slightly tough. Drain.

Add the pasta to the large pot of soup. Simmer for 5-10 minutes
and serve.

Brown meat in a large pot over medium to medium high heat

Add the diced onions, the drained cans of hominy and the green chile

Add the water, chicken bouillon, oregano, salt and pepper

Stir the pot and mix all the ingredients together well. Bring to a boil, then lower heat to simmer. Cover and cook for 1 hour, stirring occasionally.

Serve with flour tortillas
Add some shredded Mexican Cheese Blend to the bowl like my kids do

In a large pot, cook the bacon on medium heat until crispy. Remove bacon and set aside, leaving the grease behind.

Add the butter to the grease and when it melts, add the onion, celery and leeks. Cook for about 2 minutes or until they are soft, stirring gently. Add the flour and mix well to make a roux.

Add the milk, then open the canned clam containers and drain the clam juice into the soup reserving the clams until later. Bring to a slow boil.

Add the salt, white pepper, thyme and potatoes. Cook on medium low until the potatoes are done, stirring occasionally.

The chowder is done when the potatoes are easily pierced with a fork. When this occurs, add the heavy cream and mix well to thicken the soup a bit more. Remove from heat.

Add the clams and crispy bacon from earlier. Let sit 1-2 minutes before serving to allow the clams to cook through. Note that I do it this way to keep the clams from being over-cooked. They cook quite quickly and when over-cooked, they can turn rubbery.

• For an authentic San Francisco style, serve inside sourdough bread bowls or serve with sourdough bread on the side.
• Try adding tobasco sauce to the chowder. You’ll be amazed at the flavor!

Bring chicken broth to boil. Add white pepper, sesame oil and soy sauce, then reduce heat to simmer.

Mix corn starch with water until well mixed. Slowly drizzle mixture into the chicken broth while constantly stirring the broth until it thickens. Note: If you want it a little thicker, mix an additional amount of corn starch with equal parts of water and slowly add to the soup to get the desired consistency.

In a small bowl, beat the eggs with a fork.

Using a fork, slowly drizzle egg into the broth a little at a time while constantly stirring slowly to form egg strands. Eggs will cook immediately after adding them to the broth.

Add green onion to the broth and enjoy.

Chop bacon and add to a 3qt pot. Cook over medium heat. Meanwhile, chop the rest of the ingredients.

When the bacon is fully cooked, add the ground beef and steak. Cook until no longer pink, breaking up the clumps of ground beef. Take meat out of pot and set aside.

Add the diced peppers, onions, garlic and serrano to the pot and cook until softened.

Add the meat back to the pot and and all the rest of the ingredients. Still well, cover and cook on low for 2 hours stirring occasionally (and trying not to keep tasting it, because it’s going to smell REALLY good!). Optionally, you can put all the ingredients into a crock pot and cook on low.

Serve with shredded cheese and tortillas, or better yet, cornbread!

Heat a large, deep pot(soup pot) over medium high heat. Add 3 Tb olive oil and allow it to heat through. Add 1 medium onion (chopped) and 3 tsp garlic (minced) to oil. Cook until the onions are translucent and a bit golden.

Add chicken, cooking until mostly browned. Doesn’t have to be cooked all the way through as the boiling soup will finish the cooking process.

Add water, black beans (drained), corn, Rotel, green chili’s and enchilada sauce, then stir.

Add boullion, chili power, cumin, black pepper and stir again, mixing well. Bring to a boil, then reduce heat, add crushed tortilla chips and simmer for 10 minutes.

Prior to serving, add 1 cup Mexican cheese blend, stirring well.

Place soup into bowls and garish with chopped cilantro, more cheese and crushed tortilla chips (to taste)

To crush tortilla chips, place them in a zip log bag, remove air and seal. Pound until crushed with a tenderizing mallet. Alternatively, you could substitute 1 cup Masa Harina.

For a time saver, you could use rotisserie chicken instead, skipping cooking the chicken in step 2.