pn Salt Recipe by: Eat More, Weigh Less Puree the chilies with the garlic and fresh herbs in a small food processor. Add a litttle lemon juice or water to help blend the mixture, if necessary, then add the spices and blend again. Dilute with additional water or lemon juice, as n

In oil in a heavy saucepan, saute garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes.     strongServings:4/strong  

* Poblano Chiles should be roasted and peeled, (See Sowest1), and     strongServings:4/strong  

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the oil over medium heat. Add onions, garlic, Jalapenos, and carrots. Cook,stirring once or twice, for 10 minutes. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes. Stir

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the oil over medium heat. Add onions, garlic, Jalapenos, and carrots. Cook, stirring once or twice, for 10 minutes. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes. Stir

Thinly slice bell pepper crossswise. Heat oil in a 10 qt. pot over med hi heat; add bell peppper, onions, garlic, and cumin. Cook, stirring, until onions are soft. Mix in tomatillos (break up with spoon) and their liquid, chiles, beans, pork oregano, and red pepper. Bring to boi

Mix cheese and green chilies. Place 1 ts mixture on won ton skin and fold like an envelope. Fry in 2" of hot oil, until brown, turning so that both sides will be brown. Drain. Serve hot with guacomole dip. For dip: Mash pulp of avocado and blend in lime juice. Add remaini

1. Chop stalk end of each ear of corn flush with the base of the ear. Shuck, being careful to keep corn husks intact for later use. Wash husks, and drain. 2. Cut corn off cobs. Grind corn with the Jack cheese in a meat grinder, blender or food processor. 3. Cream l

Cut beef into slices or 1/2 inch cubes. Heat oil in skillet and cook beef until well done and tender. Separate bulbs into cloves and peel. Place whole cloves in skillet and cook until tender. Add green chiles and onions. Dice green tomatoes and add to skillet. Add the remainder

Preheat oven broiler. Place peppers on a baking sheet and broil as close to heat as possible, turning until charred all over, about 10 minutes. Or roast peppers directly over a gas flame, turning, until charred, about 5 minutes. Place peppers in a paper bag and let steam 10 min

* Marinate the steak in the lime juice overnight . Lemon will do but the taste is not the same. * Prepare a hot fire. * Chicken breast will also work with this recipe. Julienne the bell pepper. Trim the onion top and bottom. Slice the onion from pole to pole so that eac

Cut cheese into slices 1/2" thick and the length of the chili. Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point). Dip in batter and fry in hot oil or lard until golder brown. Drain and serve. May be garnish

Prepare the grill. Cut the eggplants in half lengthwise. Brush the cut edges with olive oil and season with salt and pepper. In a mixing bowl,combine the cheese, garlic, red pepper flakes, basil and a pinch of salt and blend well. Refrigerate until ready to use. Place the eggpla

: each) 1 1/2 c Red Chile Mustard : Chimichurri Marinade : ****** Chimichurri ****** 6 cloves garlic 3 bay leaves 2 jalapenos coarsely : chopped 1 1/2 TB salt 1 TB Ancho powder 1/2 c fresh cilantro finely : chopped 1/2 c flatleaf parsle

Prepare the chiles by cutting all the way around the stem so that you can remove the stem and seed base in 1 piece. Keeping the stem and top intact, trim off any seeds and membranes, and if any get left behind in the pepper, remove them, too. Blanch the chiles for 2 minutes in l

2. Serve with a dollop of yoghurt mixed with honey and mint. Garnish with mint sprigs. Difficulty : very easy. Precision : NA. Larry A. Willrath Recipe By : Carol Miller Tutzauer [email protected]     strongServings:

Melt the bacon grease in a large pot over medium heat and add the onions and sautee until the onion becomes transparent. Combaine the oregano, red pepper flakes, and 1 1/2 Tblspn of the cumin. Add this to and cook until the meat is browned. Stir in the soups and bring to a boil.

1. Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat and spice mixture to the pot. Break up and lumps with a fork and coo

Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, carrot and garlic; saute until tender, about 12 min. Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, abo

Brown the turkey with onion, peppers and garlic. Drain exces fat. Add the remaining ingredients and simmer about 10 minutes. Let cool a bit so the mixture is a little firmer. Warm the tortillas in the microwave or individually in a frying pan to soften. Put a big spoonful in the

Peel the avocados and mash them with a tejolote, in a molcajete. Add the garlic, tomatoes, onion, lime juice, jalapeno, salt, cilantro and pepper. Serve immediately with corn chips or slices of jicama. Yield: about 2 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserv

Put the avocadoes, tomato, onion, chili peppers, lemon juice and salt into a blender. Place the lid on tightly, and then blend on high speed until well mixed. This is great served with tortilla chips for dipping!!! Or it can be used as a sauce served with tacos or burritos! Sour

Layer 1/2 of the corn chips in 1qt. casserole dish. Mix sour cream and chili together and pour over chips. Add layer of chips and top with cheese Mix cornbread according to box recipe; add corn, olives and pimentos together to corn bread batter and pour over top. Bake at 350 deg

1. Puncture the roast with a sharp knife and insert two split garlic cloves. 2. Warm the oven at 325 F. Roast the pork in the oven until it s done. 3. Allow the meat to cool. Save the meat juice. Discard the excess fat and cut the meat into bite size cubes. 4. Place the meat in

Forgot to include this in the packet from the other board. Karin Brewer sent me the following recipe via snail mail. Apparently there s a large, semi permanent black hole hovering over her house and she s having trouble getting out. Been wondering where she was... Maguey wo

6 frozen, skinless, boneless chicken breasts 2 tbsp chicken boullion powder 1 quart water 2 tbsp olive oil 3 medium onions, chopped 28 oz red kidney beans, rinsed and drained (2 14oz cans) 14 oz pork and beans 1 large red pepper, chopped 1 medium green pepper, chopped 38 oz c

Break up and cook meat in large frying pan until browned and crumbly. Drain thoroughly. Season with salt, pepper, and at least 1 tablespoon of chili powder. Set aside. Saute green peppers, jalapenos, onions, and garlic in oil until limp. Quarter the whole tomatoes and dump with

In a Dutch oven or a large saucepan, heat the vegetable stock over medium heat. Add the onions, carrot, jalapeno peppers, garlic, chili powder and cumin. Braise, covered, for 5 to 7 minutes, or until the onions and carrots are soft. Add the tomatoes with their juice and the suga

1 1/4 lb ground goblin gizzards : (ground beef 15% : fat) 1 md eye of Cyclops (onion) 15 oz Can soft shelled beetles : (kidney beans) 28 oz Can blood of bat (V 8 juice) 1/8 ts pureed wasp (prepared : mustard) 1/4 ts common dried weed (oregano) 1 ds Redta

Saute peppers, garlic, and onion in butter. Add worchestershire sauce and cumin to taste. In Dutch oven or large skillet, brown meat chunks along with oregano and chili powder. Add first mixture (onions, etc), tomatoes, chili and water as needed. Bring to a boil rapidly, while

In a small saucepan, combine the chili, cheese, and wine. Heat at the edge of the grill, stirring now and then, until the cheese is melted and blended into the chili. Meanwhile mix the beef, salt and onion. Shape into 4 patties, each about 1 inch thick. Grill 3 to 4 inches above

IN A SKILLET SAUTE ONION AND GREEN PEPPER IN BUTTER UNTIL ONION IS TRANSPARENT. ADD MEAT AND BROWN. DRAIN WELL. PLACE IN A LARGE POT. MASH HOT CHILI BEANS AND ADD TO MEAT. STIR IN TOMATOES, CHILI POWDER, CELERY SALT, GARLIC POWDER, CUMIN, WINE, WORCESTERSHIRE SAUCE AND STEAK SAU

Recipe by: Jim Bardsley <[email protected]> * chuck tender preferred Brown meat and drain. cover meat with water. Add onion and garlic. Boil slowly for 30 minutes. Add remaining ingredients. Simmer until meat is tender (about 1 1/2 hours.) The recipe

STIR ALL INGREDIENTS TOGETHER WELL. STORE IN AIR TIGHT CONTAINER. MAKES 1/2 CUP MIX. EACH 1 TABLESPOON OF THE MIX = 20 CALORIES, 1 g PROTEIN, 1 g FAT, 4 g CARBO, 51 mg SODIUM, 0 mg CHOL. EACH 1 TB. = 45 % CALORIES FROM FAT.     strongServings:1/s

Coat a skillet with cooking spray and place over medium heat until hot. Add turkey and cook until browned, stirring constantly. Drain. Add taco sauce to turkey and stir. Remove turkey and place in serving dish or casserole. Add tomatoes, zucchini, onion and bell pepper to skill

Stem Seed and break up chilies. Place in a bowl and pour over boiling water. Cover and let stand 30 minutes. Drain; wrap in cheeseclothe and press out excesss moisture. Do the same for the red Bell Pepper. Grind chilies in food processor with garlic spices, red bell pepper, and

If using the dried chiles, soak them in a cup of hot water for 1 hour, then drain. Pound or mince the chiles, garlic and salt into a paste. Mix all or some of this paste, according to the degree of hotness desired, with the broth, and serve hot, garnished with the cilantro.

In skillet, heat oil over medium heat; cook onion, green pepper and garlic for 5 minutes or until softened. Add beef; cook over medium high heat, breaking up with spoon, for 5 minutes or until no longer pink. Spoon off fat. Add beans, tomato sauce, chili powder and pep

2 TB olive oil 1 purple onion coarsely : chopped 1 Spanish onion coarsely : chopped 4 cloves garlic finely : chopped 2 ts chili powder (2 3) 2 ts ponns crushed chili flakes : (2 3) 1 TB ground cumin (1 2) 1 sm eggplant peeled and :

Place 1 cup tomato juice in a saucepan and bring to a boil over medium heat. Remove from heat immediately and add bulgur wheat. Cover and let stand for 15 minutes. Heat safflower oil in a heavy pot over medium heat. Add onion, cook until translucent. Add celery, carrots, tomatoe