In a 3 to 4 quart saucepan heat oil over high heat. Add onion and garlic; saute until onion is translucent, 1 to 2 minutes. Add water and broth mixes and stir until dissolved. Reduce heat to low and add potatoes, tomatoes, carrot and bay leaf; cover and let simmer until veg

Braising in tomato sauce guarantees tender, flavorful beef. Trim all fat from roast. Rub dry mustard and salt into the surface of the meat. Place in a lightly greased, oven proof dish. Top with onion. Combine tomato sauce, vinegar, thyme and pepper. Pour over roast and

Cut steak lengthwise with grain into long strips, no more than 1/4 inch thick. Toss with soy sauce. Arrange beef strips in a single layer on a wire rack placed on baking sheet. Sprinkle with garlic salt and lemon pepper. Place second rack over beef and flip over. Remove top

In 12" skillet over medium heat,heat 1 tbsp. olive oil;add red, green and yellow peppers and onion;cook about 10 minutes,stirring occasionally until tender.Meanwhile,in large bowl,combine Butcher s Blend,egg,bread crumbs,parsley,fennel seeds,1/4 tsp. salt and black pepp

IN A LARGE SKILLET set over moderate heat, stir fry the onions, garlic and green pepper in the olive oil for about 5 minutes, until the vegetables are limp. Mix in the marjoram, thyme, cumin and cinnamon, and cook over moderate heat for 1 to 2 minutes. Add the beef and pork.

Slice SPAM into 6 slices (3x1/4"). In skillet, saute SPAM over medium heat until lightly browned. Spread cut sides of bun with dressing. Layer lettuce, SPAM, tomato, green pepper, and onion on bun bottom. Cover with bun top.     strongServ

Preheat oven to 375 degrees. Place pork in large roasting pan. Roast until meat thermometer inserted into center registers 160 degrees, about 1 1/2 hours. Increase oven temperature to 450 degrees. Mix sugar and next 7 ingredients in medium bowl until paste forms. Cut st

* see Pizza Alla Napoletana recipe !!! After the dough has risen, punch down and divide into 6 balls. Form each ball into a circle about 1/4&148; thick. Brush lightly with oil and place equal amounts of the remaining ingredients in the center of each circle. Fold the d

Recipe by: Richard Sterling Cut beef into thin slices and thread onto skewers. Mash or blend the Jalapeño,lemon grass, lime leaves, garlic and galangal together. Combine the mixture with the remaining marinade ingredients. and let cool. Taste for sweetness; it sh

Brown the meat in the bottom of the pan. Break up the meat as it cooks assuring that all the pink (raw) meat is cooked. Add the water and soup mix stiring to mix. Heat to boiling and simmer a few minutes. Add the dry potatoes and stir to mix. Cover the pot and move to the e

Use 1 large frying pan or prepare in 2 frying pans. Prepare by dividing ingredients equally; brown chops. Season with pepper; pour off fat. Stir in remaining ingredients, except oranges; cover. Cook over low heat 40 minutes; stir occasionally. Add orange slices, cover. Cook

Make 6 slits almost to bone in pork loin. Place a slice of onion and applie in each slit. Rub roast with sage; tie securely. Roast fat side up at 325 degrees for 2 hours; pour off fat. Combine soup and wine, pour over meat. Roast 30 minutes more or until done, baste often wi

1. In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup water, garlic salt and pepper, mixing lightly but thoroughly. Shape into 24 (approx 1 1/4 inch) meatballs. 2. Cut four 18x12 inch long sheets heavy duty aluminum foil. Place equal amounts of meatballs an

Heat oven to 375 degrees.Fry bacon until crisp;set aside.Reserve 2 tablespoons drippings in pan.Saute onion and green pepper in drippings until tender.Combine beans,molasses and red pepper sauce in a 2 1/2 quart casserole.Bake 40 to 45 minutes.Top with bacon.  

Combine mustard, honey and car away seeds; spread 1 tablespoonful on each muffin half. In a large skillet, melt butter and saut Canadian bacon slices until thoroughly heated, turning once. Remove with slotted spoon. Saut apple slices lightly in drippings. Arrange Canadian ba

1. Arrange bacon slices in a single layer on a paper towel lined double paper plate. 2. Heat, covered loosely with wax paper or paper toweling in Microwave Oven 6 minutes or until the edge of the meat begins to sizzle and bacon is well heated. 3. Pork products should always

Remove seeds and stems. Combine all ingredient in a food processor and puree to a fine paste. This is a HOT condiment. This South American chile paste can be used as a substitute whenever fresh chiles are called for. It will keep for two weeks or more in the refrigerator. For lo

Here s a pretty simple Vietnamese beef soup recipe in contrast to the recipe for Hanoi Beef Soup. It doesn t call for hot chilies, but you can slice a couple into thin rounds and toss em in. That s kosher (if that term can apply...) with any Vietnamese soup. Add em either w

In nonstick skillet, heat oil over medium high heat; cook onion, garlic, chili powder, salt and pepper, stirring often, for 5 minutes or until onion is softened. Add beef and salsa; cook, breaking up beef with back of spoon, for about 3 minutes or until beef is no longer p

Slice some juicy, fresh tomatoes while you steam green beans and new potatoes to serve with this dish. In shallow dish, combine cornmeal, flour, chili powder, cumin, oregano, salt and cayenne. Press chicken into mixture to coat all over. In nonstick skillet, beat o

: vegetable cooking spray 3 1/2 c chopped onion divided 1 c chopped green bell pepper 2 cloves garlic minced 1 lb ground round 2 ts ground cinnamon 2 ts paprika 1 ts chili powder 1 ts ground cumin 1/2 ts ground allspice 1/2 ts dried whole marjo

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist.&20; 2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.

Combine filling ingredients in a mixing bowl Fill and cook tamales according to "Tamales: Basic Procedure" *** Vegetarian Gormet Summer 1993, Don Matesz ****Hint Make your own Chinese 5 spice blend by mixing equal anounts of Star anise, Szechuan pepper, cloves,

1. Marinate: Combine equal amounts of soy sauce, pineapple juice and white wine. 2. Place pork medallions in marinate for one hour. 3. Combine equal amounts of Karo syrup, chili sauce and chicken stock in saucepan and bring to a boil. Reduce to simmer for 1/2 hour until it come

1 c Pinto beans,dried     strongServings:4/strong  

1 c Pinto beans,dried     strongServings:4/strong  

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist. 2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.

Cut the tops off the dried chiles. Toast them in a hot frying pan for a few minutes until fragrant and then soak them in hot water for 20 minutes. Liquidise them with some of the soaking water. Roughly chop the habanero and the garlic and add them to the liquidiser along with th

1. Saute ground round in a little olive oil, drain, set aside. Saute bell peppers, diced celery, onion, garlic till tender. Add remaining ingredients, except the cup of water. 2. Let simmer for approximately 15 minutes, add water and continue to simmer another 15 minutes. (

1. Saute ground round in a little olive oil, drain, set aside. Saute bell peppers, diced celery, onion, garlic till tender. Add remaining ingredients, except the cup of water. 2. Let simmer for approximately 15 minutes, add water and continue to simmer another 15 minutes. (

Brown Meat, onions, garlic and jalapenos together in olive oil. While mixture is browning, add cayenne and chili powder. Stir often. Add tomatoe sauce, salt, water and beer. Cover and cook on low heat for 30 minutes, stirring often. Uncover and simmer for 2 hours. Serves 6 8.br

Brown ground beef in large saucepan, stirring until crumbly; drain. Season with salt and pepper. Add tomatoes and beans. Cook over medium heat until bubbly. Add chili seasoning, chili powder, and pepper juice. Simmer, covered, for 30 minutes. Stir in vinegar to bring out the fl

Hope this ins t too late. I haven t checked in on the board in a while. We just had our annual Chili Super Bowl (Abilene, TX). They make a pot to feed 5000. It s BIG pot. This recipe is pretty good too. You will want to multiply the recipe items by 10. Brown beef and drain.

Pick over and wash beans. Put in large pot and cover with 4 qts. cold water. Soak over night. Wash and drain. Cover with water, bring to a bowl over high heat, lower heat and simmer for 2 hours or until tender. Cook bacon in a large skillet, drain and crumble. Put next 7 ingredi

Into a cocktail shaker, pour tequila, lime juice, curacao, creme de cassis, and plenty of crushed ice. Shake until well combined. Get a tall cocktail glass and fill it halfway with ice. Strain drink into the glass. Pour some soda on top. Stir and garnish with the slice of lime.

Combine orange and lime juices, chiles garlic, oregano, cumin, black pepper, vinegar and salt in blender. Puree until smooth. Makes enough marinade for l l/2 to 2 pounds meat or chicken. Do you get the Times. On page H 48 there are several marinades which are all low calorie. Th

Source: FOODday, July 9, 91 From: Valerie Whittle This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly w

Source: FOODday, July 9, 91 From: Valerie Whittle This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly w

Recipe by: Wayne Preston Allen Brown meat; add onion and saute well. Add tomato sauce, seasonings, bell pepper, and chilli powder, salt, and pepper to taste. Add water until sauce is of desired thickness. Simmer 15 30 minutes. During last 15 minutes of cooking, sprinkle in corn

If the chiles are dried, soak in water till softened. Remove seeds and stems. Combine all ingredient in a food processor and puree to a fine paste. This is a HOT condiment. This South American chile paste can be used as a substitute whenever fresh chiles are called for. It will