http://www.convection-calculator.com/
Chili
INGREDIENTS: (adapted)
For the chili:
- 2 large vidalia or yellow onions, medium dice
- 1 large red bell pepper, medium dice
- 6 medium garlic cloves, finely chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 pound cubed meat (stew/ frajita/ stir-fry)
- 1 (28-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 2 (15-ounce) cans pinto beans
- 1/4 cup coarsely chopped pickled jalapeños or green chiles, drained
For serving:
- Shredded cheddar cheese
- Thinly sliced scallions
- Greek yogurt
INSTRUCTIONS
- Spray and wipe a large frying pan; heat medium until sweating. Add the onions and bell pepper, and cook, stirring occasionally, until softened, about 8 minutes.
- Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and cook, until the beef is no longer pink, about 7 minutes.
- Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
- Stir in the jalapenos or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream
Ingredients
- 1 cup oil
- 3 eggs
- 2 cups sugar (or substitute equal amount of Splenda)
- 1 teaspoon vanilla
- 3 cups diced apples
- 3 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- Preheat standard oven to 300 degrees F (convection 250 degrees F)
- Combine and set aside the oil, eggs, sugar, and vanilla.
- Sift flour, cinnamon, soda, and salt. Add dry ingredients to oil mixture gradually.
- Add apples and nuts. Bake in 2 regular loaf pans or 3 foil loaf pans for 1 1/2 hours.
- Cool 10 minutes in the pan. Sprinkle with sugar (or not).
Catfish
http://www.foodnetwork.com/recipes/guy-fieri/not-lackin-on-the-blackenin-catfish-recipe/index.html
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