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Sep 6, 2009. #1. TRASH CAN STEW. 1/2 onion, chopped. 1 (10 ounce) can Ro-Tel Tomatoes and Green Chiles. 1 (4 ounce) can chopped green chiles. 1/2 (6 ounce) can Tomato and Chile Cocktail (a juice drink by DelMonte; substitute with a spicy tomato juice if you must) 2 (16 ounce) cans pinto beans. 1 (16 ounce) can whole kernel corn.

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Place browned beef into a large stainless steel pot. Add potatoes, carrots, onions, diced canned tomatoes, celery, garlic, and spices. Stir to combine. Add 1 large beef bouillon cube to water (crumble it in with your fingers). Add one can green beans. Add boiling water to completely cover meat and vegetables.

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Prepare Can No. 1: Solder all seams to prevent leaking. Fill bottom with clean, empty No. 2 vegetable or fruit cans. Put a BBQ rack on top of cans. Fill cans and bottom of garbage can with water up to the rack. Your vegetables and sausage will be placed on the rack. Prepare Can No. 2: Cut out bottom.

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Place a grate over three bricks in a clean, large metal garbage can. Put a little water (to about 3/4 the height of the bricks) in the bottom of the can. Remove silk from corn and put husk back on.

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Heat oil in a large skillet over medium heat; add sausages and cook until browned, 3-4 minutes. Remove from heat; set aside. Place potatoes in a single layer on the bottom of a 6-qt. slow cooker. Top with cabbage, onions, carrots and parsnips. Add thyme, garlic, bay leaves, salt and pepper.

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1. Remove outside husk from sweet corn, leaving on the last few around corn. 2. Lay husks on bottom of garbage can. 3. Pour in cold water just to the top of corn husks. Do not cover the corn husks with water. 4. Add whole scrubbed white potatoes, whole scrubbed carrots, quartered cabbage, sweet corn, Polish sausage (regular, smoked, or plain.

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Instructions. Brown the beef and onions until done; drain. Drain corn and add to the beef. Pour into a 9x13-inch casserole dish. Make mashed potatoes according to package directions. Spread the mashed potatoes over the mixture and sprinkle the shredded cheese on top. Bake for about 10 minutes or until cheese is melted. Serve right out of the oven.

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In a large bowl or stock pot, mix ingredients, except for broth, together thoroughly. Pack loosely into quart or pint jars, leaving 3/4 inch of head space. Fill with water or beef broth, leaving 1/2 inch of headspace, being sure to remove air bubbles if needed using a butterknife to reach and release air pockets.

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Smoked sausage, 10 to 12 lbs. 2 cans beer. 1 can water. Purchase a new garbage can and wash out with a bleach and water mixture. Pull husk down and remove the silk from the corn, then wrap husk around corn and stand on end in garbage can. Scrub potatoes and carrots and put on top of the corn. Next onions, cabbage and smoked sausage.

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It would all get thrown together in a big can and cooked over a fire. Often times this was a can picked up from the trash and rinsed out. Hence the name "Trash Can Stew." Now of course, it's a common camping food. You eat the soup from the can for one meal, and the next you cook inside of the can and eat your stew.

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Preparation. Preheat your oven to 350°F. In a large bowl, combine coconut milk, salsa, chicken stock, lemongrass paste, ginger paste and herbs. Season with salt and pepper to taste and set aside. Heat 2 to 3 tablespoons olive oil in a large ovenproof skillet or Dutch oven. Season chicken thighs with salt and pepper and sear in the pan, skin.

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Directions. In a large stock pot place beef, potatoes, tomatoes, onion, celery, broth and vegetables. Add enough water to cover ingredients, cover pot and cook over medium heat for 1 hour or until vegetables are soft and beef is cooked through. Season to taste with salt and pepper, rosemary, thyme and basil. Add bacon bits, stir and serve.

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Prepare a 30-gallon galvanized garbage can, including the lid, by heating over your campfire until it's black inside and out. When cool, wash well. This process removes the galvanizing chemical, which is toxic. Stand up corn in bottom of can. Top with whole potatoes, onions, carrots and then sausage.

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1 pkg. beefy onion soup mix. 1 can (16 oz.) black olives, sliced & drained. Combine all ingredients in a large kettle and simmer for at least 1 hour, until all flavors are blended. Add 2 cups of water if needed. Correct seasoning to taste. To Serve: Pour over cubed cheese in bottom of bowl; serve with tortillas or cornbread.

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Watch "The Kitchen" co-host Geoffrey Zakarian show you how to make his easy, versatile + delish "garbage" stew with chicken thighs, veggies + coconut milk.

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Recipe: Trash Can Dinner. great for a large crowd at an outdoor party. Start with one NEW metal trash can with lid. build a good fire use two cinder blocks to set the trash can on so it will be about 8 inches off the ground. Tommy put bricks inside the trash can on the bottom then a fine chicken wire so that the food wouldn't be on direct heat