questionswhat is your favorite homemade wintertime meal?

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This one: http://simplyrecipes.com/recipes/carbonnade_beef_and_beer_stew/ It's heavenly over rice, noodles, smashed potatoes, and even tater tots. Even better the next day. Don't skimp on the ingredients or the amount of butter. It's worth every calorie.

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I make this inner warmth peanut stew all the time in the winter...it's delicious.

¼ to ½ cup olive oil
2 to 3 pounds winter squash (butternut or acorn), peeled and cubed
1 medium onion, diced
5-6 cloves minced garlic (about ¼ cup)
½ teaspoon powdered ginger (or ¼ cup minced ginger)
½ tablespoon black pepper
½ tablespoon salt
1 quart tomato juice
1 can (14.5 ounces) diced tomatoes
1 medium bunch cilantro, (no stems) gently chopped
1 cup plain peanut butter
3 cups white rice

Peel and cube squash. Remove the seeds and strings.

In large sauté pan, heat olive oil. Add onions, garlic, ginger, pepper and squash until ingredients start to soften, about 10 minutes.

Add tomato juice, tomatoes and salt.

Simmer until squash is tender when pierced with the tip of a sharp knife, about 15 minutes. Add cilantro, peanut butter. Mix well.

Simmer until thickened, about 10 minutes.

For each serving, put a small portion of rice in a large soup bowl, then add stew.

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I was just about to answer n solid hearty stew and I saw the previous posts... now I need to break out the slow cooker tonight.

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I'm going to try these! Yum!

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Red and Black Beans with Pork
Prepare 1/2lb each of dried small kidney and black beans, add to slow cooker with boneless pork ribs or a meaty hambone (from honey baked ham co!) and chicken stock to cover and cook on low for 12 hours, add lots of chopped onion, tomato, fire roasted green chile, and garlic. Cook a few more hours. Add sweet baby ray's barbecue sauce, red wine vinegar, brown sugar and chopped bell pepper and serve. If you can't get fresh green chile, substitute the chile and tomato with cans of Rotel.

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@lavikinga i clicked on and sounds amazing.
i usually go for lasagna. boil a box of pasta. add one jar of favorite pasta sauce (changes day to day), half pound of meat (usually hamburger occasionally sausage) and one tub of sour cream for each pound of pasta. put in cake pan. liberally cover in cheese (prefer mixing varieties). bake till cheese is golden brown. follow with cake or cookies.

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This is just killing my New Year's resolution to lose weight.

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@katblue: forget lose weight. try live healthier. (i won't even suggest live healthy. i know i can't do it. i just try for less bad for me)

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@moosezilla: Dude! WHO did you piss off? And who's downvoting lasagna? It IS a comfort food and I have never heard of adding sour cream to the while mix.

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In the winter I like to make Chicken and Dumplings all from scratch. It is fairly cheap to make though it never seems to last as long a chili.

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I made Tortilla Soup just last night!!

1 quart vegetable broth
1 can chopped green chilies
1 15oz can crushed tomatoes
1 15oz can black beans
1 cup chopped onions
1 tablespoon garlic
cup chopped cilantro
1-2 tsp cumin
salt to taste
Cook onions and garlic in butter until soft, bring all other ingredients to a boil. Add cooked onion and garlic to soup. Cover and reduce to simmer. Cook for 30 minutes. Ladle over tortilla chips. garnish with avocado, olives, sour cream and/or feta cheese. (recipe can be doubled)

enjoy...to die for!!

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Lentil and ham soup with a dash of stone ground mustard and honey.

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@lavikinga: the sour cream adds a cream texture and makes for less of a need for cheese which if you use fat free sour cream can cut a lot of calories. (cant taste the difference when it is cooked into a receipe like you can if it is just a topping as on a potato).
i started this while a very poor student

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Um... Pasta? We don't have any seasonal food in my family. We just eat food!

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Beef Stew. I don't know how to make it yet, but damn, it's yummy.

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White Chicken Chili, hearty and filling, great to mop up with a big ole' roll or slice of homemade bread. yum.

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My favorite desert is CHERRIES IN THE SNOW

not a lot of people have heard of this (around here anyway)
but god it is awesome... basically cheesecake with whipcream and cherry pie filling on it

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Potato soup, but my family's version is more of an art than a recipe.

@mx023: I've made cherries in the snow before. :)

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I love Winter Desserts! For me its slow cooker Rice Pudding (I eat it warm out of the slow cooker). This is also a great recipe to use up left-over white rice (just break up the refrigerated clumps and measure).

ingredients
• Nonstick cooking spray
• 4 cups cooked rice
• 1 12 ounce can evaporated milk (not condensed milk)
• 1 cup milk
• 1/3 cup sugar
• ¼ cup water
• 1 cup raisins, dried cranberries, and/or dried cherries
• 3 tablespoons butter, softened
• 1 tablespoon vanilla
• 1 teaspoon ground cinnamon

1.Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
2.In a large bowl, combine cooked rice, evaporated milk, milk, sugar, and the water. Stir in raisins, butter, vanilla, and cinnamon. Transfer mixture to the prepared cooker.
3.Cover and cook on low-heat setting for 2 to 3 hours. Stir gently before serving.

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@flashkill: Don't have time right now but will add a recipe later.

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My wife makes a really fantastic Chicken Tortilla Soup. With all the fixin's on the side, everyone can customize it to their liking and nobody stops at just one bowl!

Mmm, might have to get her to make some soon!

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@mx023: He'll yeah. I make what I started calling "ghetto pie" whoop cream (not to be confused with whipped cream) package of cream cheese, sugar, and a drop or two of vanilla. Mix it up till it's nice and floofy then drop a can of comstocks on that. I would give my stew recipe but I don't follow one to begin with. my secret is no carrots and about 20 min before serving drop a couple packages of pillsbury biscuits on top. Biggity bam, that's good eatin'.

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I love Roast Beef, carrots,& a side of potato, or a big old or(smaller version) of a turkey dinner-can't beat that!

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Paul Prudhomme's Cajun Shepherds Pie. It is a lot of work, but so worth it!! I like spice, but this is a little much for me. I typically cut the spice (specifically the pepper and cayenne) in this recipe in half.
http://www.recipesource.com/ethnic/americas/cajun/shepherds-pie-paul-prudhomme1.html