HOW TO MAKE YAKAMEIN RECIPES

Steps:

• Heat the olive oil in a soup pot over medium heat, add the ground beef and onion and cook until beef is browned, breaking it up as it cooks. Add the garlic and cook another minute.
• Stir in the ranch dressing and taco seasoning packets and cook and stir for another minute.
• Add the un-drained, diced tomatoes, Rotel tomatoes, and green chilies; cook and stir for 5 minutes.
• Stir in the beef broth and the undrained chili beans. Drain and rinse the kidney beans and pinto beans; drain the corn and add all to the pot and bring up to a boil. Reduce heat to a simmer and cook for at least 30 minutes or up to 1 hour, stirring occasionally. May hold longer over low heat.
• Serve with a sprinkle of cheese, chopped tomato, diced avocado, tortilla chips, green onion and a dollop of sour cream, or your own favorite toppings, if desired.

Steps:

• Warm the seafood stock and set aside. In a large, heavy, lidded pot, warm up the roux over medium heat, stirring constantly. If you haven't already, add the onion, celery and bell pepper to the roux and cook for about 3-4 minutes or until vegetables have softened. Add the garlic and cook another minute.
• Using kitchen shears, chop the tomatoes in the can, and add to the roux and veggies. Add the Rotel tomatoes. Simmer, stirring occasionally, for about 30 minutes. Stir in the warmed seafood stock and add the salt, pepper, Cajun seasoning, and bring up to a boil. Reduce heat and simmer for about one hour, or until nicely reduced and thickened. Taste and adjust seasonings.
• Add the fish (and other seafood if using) to the top of the sauce, sprinkle it with a bit of additional salt and pepper, cover and simmer for 10 to 15 minutes, or until fish is poached and cooked through. Don't stir!
• Once the fish is poached through, carefully ladle the courtbouillon into a deep soup bowl, over steaming rice. Add a nice, mixed garden salad, a wedge of lemon, some fresh, hot French bread and always, hot sauce to pass at the table.