How To make Chili Soup Jarlsberg
1 pound beef round beef steak
diced
2 tablespoons vegetable oil
29 ounces beef broth
15 ounces dark red kidney beans
14 1/2 ounces tomatoes :
chopped
undrained 1 medium green bell pepper :
chopped
1 medium red bell pepper chopped
1 large onions :
chopped
1 large clov garlic minced
3 1/4 teaspoons chili powder :
divided
1/4 teaspoon ground cumin
1 1/2 cups shredded jarlsberg cheese divided
1/4 cup butter or margarine :
softened
1 small clov garlic -- minced
12 kavli norwegian crispbreads
Brown beef in hot oil in large, deep saucepan over medium heat. Add broth. Br ing to a boil over high heat. Reduce heat to low. Cover and simmer 1 hour. A dd beans, tomatoes, peppers, onion, garlic, 3 teaspoons chili powder and cumin. Simmer, covered, 30 minutes. Gradually blend in 1/2c Jarlsberg cheese. Heat just until cheese melts.
Blend butter, small garlic clove and remaining 1/4t chili powder in small bowl. Spread on crispbreads; arrange on cookie sheet. Bake in preheated 375? F oven several minutes or until butter is melted. Sprinkle with 1/2 cup of the Jarls berg. Bake just until cheese is melted.
Ladle soup into bowls. Garnish with remaining 1/2 cup Jarlsberg cheese. Serve with crispbreads.
Busted by Gail Shermeyer 4paws@netrax.net
Busted by Christopher E. Eaves <cea260@airmail.net> by Gail Shermeyer <4paws@ne trax.net> on Apr 13, 1998.
How To make Chili Soup Jarlsberg's Videos
Dollar Tree Dinner $3 | Tamale Rice
This dinner takes us approximately south of the border and feeds between three and five people...and don't forget that bed of greens, y'all! Tamales, rice, and a can of chili beans makes this meal stick to your ribs.
Beer Cheese Spread
A simple dip that perfect for any occasion. Make some today.
COOKBOOKS BY ELLEN THOMAS
Bark Bonanza Cookbook
Savory Soups Cookbook
Finger Licking Chicken Wings Cookbook
Fantastic Fudge Cookbook
Meatball Mania Cookbook
The Ultimate Chili Cookbook
All Available on Amazon
How To Make The Best Stuffed Peppers
Today we're making Italian stuffed peppers using bell peppers, rice, ground beef, and marinara. These are topped with mozzarella cheese and baked until bubbly. This is a great dish to make for weeknights and a leftover pepper or two makes a great lunch the next day!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
6 large bell peppers - cut in half and seeds removed
1/4 cup (56g) olive oil - divided
1 1/2 pounds (680g) ground chuck
2 cups (410g) cooked white rice
8 cloves garlic - minced
1 cup (240g) low-sodium beef stock
1 cup (90g) Pecorino Romano - grated
1/4 cup parsley - minced
1/4 cup basil - chopped
1/4 teaspoon crushed red pepper
2 teaspoons dried oregano
4 cups (960g) marinara sauce - divided
3/4 cup (180g) water
1 cup (100g) mozzarella - shredded
2 1/2 teaspoons kosher salt divided, plus more to taste
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New Scandinavian Cooking - Farmer's Food
Tina visits Moss and the nearby islands, a rich agricultural region in Eastern Norway. She makes an open omelet with broccoli, cheese and horseradish. Tina also prepares a chicken with parsnip and herb dumplings, and for a very special main course, she makes glazed pigeon breast. Season 11 Episode 11
Jarlsberg® - The Korean Hot Bite Burger by Elizabeth Haigh
How does and entrepreneur and Michelin star awarded chef make vegetarian burgers back home? With passion, a hot frying pan and Jarlsberg® of course.
Elizabeth Haigh is considered one of the brightest shining stars in London’s culinary sky. With experience from a number of the best restaurants and chefs, she is now ready to open her own.
For Jarlsberg® she created two exotic burgers. A juicy and spicy burger with kimchi, and a fried veggie burger containing of seitan and crushed ramen noodles. Both merry excellent with the aromatic and nutty Jarlsberg® cheese.
Get the full story and recipe here: jarlsberg.com/burger
National CHEESE day. Jarlsberg and Brie!
Fig Hazelnut Brie en Croute
Ingredients:
wedge of Brie (half of a round or triangle size)
1 sheet puff pastry dough, thawed
3 tablespoons fig preserves (use whatever fruit preserve you like)
1 tablespoon hazelnuts, chopped (use whatever nut you like)
2 tablespoons butter, melted
Instructions:
1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
2. Unfold puff pastry dough. Spoon preserves in the middle of the dough. Cover preserves with hazelnuts. Place Brie in the middle of dough.
3. Fold one long side over top of Brie. Fold other long side over the top. Then fold top and bottom up and over. Flip so that folded side is facing down. Using a pastry brush or a spoon to baste entire package with butter.
4. Bake for 15-20 minutes or until lightly browned. Make sure to let Brie en Croute cool or rest for 15 minutes to allow cheese to set up. Slice and eat by itself or serve with sliced apples!
Jarlsberg Cheese Dip with a Zing
Ingredients:
wedge of Jarlsberg cheese, shredded
1 tablespoon purple onion, shredded or finely chopped
2 tablespoons mayo
1/4 teaspoon 6 chili powder (or chipotle powder, cayenne pepper)
Instructions:
1. In a medium bowl, combine all ingredients until thoroughly combined. Refrigerate for an hour. Serve with crackers or veggies!