* or more, to taste Rinse the black beans, pick out any pebbles; then cover with water and let soak overnight. Then pour off the soaking water, add 1 bottle of stout, and add fresh water to cover the beans plus about 1". Bring to a boil, then reduce to a simmer. Cover partw

* or more, to taste Rinse the black beans, pick out any pebbles; then cover with water and let soak overnight. Then pour off the soaking water, add 1 bottle of stout, and add fresh water to cover the beans plus about 1". Bring to a boil, then reduce to a simmer. Cover partw

Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6 8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well. Add only en

In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally. Serves 4  b

Saute onions and garlic in your favorite oil sub (I like to use balsamic vinegar or cooking sherry). When onion is soft, add spices (sorry no measurements, I just throw on what looks good), cook a couple of more minutes and remove from heat. In a large bowl, dump 1 can of beans

Dip container of frozen mix in hot water just to loosen. In 2 quart saucepan, heat frozen mix, water and enchilada sauce to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Heat oven to 350 . Rinse green and red chilies to remov

*Peel onions reserving skins. Bring water to a boil. Add onion skins and kombu. Remove kombu after at least 5 minutes. (I use the wakame and cut it up finely and put it back in the pot because I want to get all the sea veg I can). Let onion skins continue to cook until water is

Roast the anaheim chiles, then peel, seed and dice them. Process the corn in a food processor until it resembles a puree, about 2 minutes. Scrape down with a spatula and process for another minute. In a bowl, mix together the corn puree,the chopeed chiles, salt, and pepper. Slow

Roast the anaheim chiles, then peel, seed and dice them. Process the corn in a food processor until it resembles a puree, about 2 minutes. Scrape down with a spatula and process for another minute. In a bowl, mix together the corn puree,the chopeed chiles, salt, and b

Roast the anaheim chiles, then peel, seed and dice them. Process the corn in a food processor until it resembles a puree, about 2 minutes. Scrape down with a spatula and process for another minute. In a bowl, mix together the corn puree,the chopeed chiles, salt, and pepper. Slow

    strongServings:You can puree two cups of corn in the blender if corn is mature. If sweet and tender use as is. Saute onions in margarine, stir in the corn, potatoes and stock and bring to a boil. Simmer until potatoes are soft. Add the chile

Habanero HHHOTTT!!! Would you believe 50 times hotter than a jalapeno? Scotch Bonnet Almost as hot as a habanero, this pepper is used in Caribbean cooking. It has a tropical, fruity flavor. Jalapeno Our most popular pepper. Look for jalapenos that are deep gr

Roast the chiles and peppers by the Open Flame Method. Peel the chiles and peppers, pull off the stems, remove the seeds and veins, and set aside. In a medium saucepan, parboil the potatoes in boiling water with 1 teaspoon of the salt until tender. Puree the green chiles and the

12 Whole Chilies 1 Whole Chili, Jalapeno 3 Whole Tomatillos,Chopped 1/4 c Onions, Green Minced 2 Whole Garlic,Clove,Raw : Minced 1/2 ts Salt : Black Pepper To Taste 4 Sprigs Cilantro Roast the chilis over a gas flame or under a broiler. Steam 10

Wash tomatoes and broil until skins are brown and shrivelled and interior is soft. Skin and puree in food processor with garlic, chili powder and broth. Garnish with green onion, cilantro, cumin and lime. Serve hot or at room temperature with tortilla chips. Serves

Core and coarsely chop tomatoes (makes about 4 cups); set aside. In a large saucepan, heat oil until hot. Add onion. Cook, stirring occasionally, until tender, about 5 minutes. Stir in chilies, garlic, cumin, oregano, sugar, cloves, red pepper and the 4 cups reserved tomatoes. R

Cook onion and carlic in oil in large saucepan or Dutch oven until onion is tender but not brown. Add remaining ingredients except optional toppings; bring to a boil. Reduce heat; cover and simmer 10 minutes. Uncover; continue to simmer 10 minutes, stirring occasionally. Ladle i

Add cream cheese, yogurt and monterey jack cheese to hot beans and mix well. Saute onion, garlic and spices in water 5 8 min. and add to bean mixture. Mix and transfer to greased 2 qt. casserole. Saute zucchini 3 min and add tomato and spices; cool. Spread on top of bean mixtur

Run beans through hands to pick out any small stones or pieces of earth. Rinse twice in cold water and drain. Put beans into pot and cover with enough hot water to come at least 3" above beans. Add 1/2 teaspoon salt, onion and lard. Bring to simmer. Continue simmering

~ Wash beans, soak them in water overnight. ~ In the same water, bring beans to a boil and add onion. Let boil for about 1 hour, adding more water as it evaporates. ~ When beans are almost done, add 4 tablespoons lard or oil and salt to taste. Let cool for 3 hours. ~ Bring back

In a bowl, combine red chiles, tamari or soy sauce, water, sesame oil, minced garlic, sliced scallions, fresh chile and sugar (if using). Set aside until tofu is fried. Cut tofu into serving portions or largish chunks, and pat dry with paper towels. Heat 1 or 2 inches of ve

large saucepan over medium heat until reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Set aside. Julienne the chili, red pepper and onion. Scrape kernels off the ear. Melt butter in heavy medium skillet over low heat. Add chili, bell pepper, onion, corn and garli

Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight. Drain. Add the 12 cups of water or more to cover. Add the onion, epazote, and lard. Simmer, covered, until tender about 1 1/2 t

PREPARE FRIJOLES EN OLLA: Pick through the dried pinto beans to remove small rocks (processors never seem to get rid of all of them). Rinse beans well several times until water runs clear and all grit is removed. Place beans in a large pot with enough water to reach 2/3 s

In large dutch oven; cook ground beef, onions and garlic until meat is browned; drain. Stir in tomatoes, (undrained) tomato sauce, chicken broth, chopped peppers, green chilies, apples, chili powder, cocoa, curry and cinnamon. Bring to a boil, reduce heat, cover and simmer for 1

Combine the first 6 ingredients. Cook, uncovered, for 1 1/2 hours or until reduced by one half. Add the spice in a cheesecloth bag and the sugar and vinegar. Cook, uncovered, for 1 hour or until quite thick, stirring often. Remove the spice bag and pour into clean, hot preserve

Prepare and chop the vegetables and fruit. Add sugar, salt, vinegar and spices. Simmer slowly uncovered until thick about two hours. Discard spices and pour into sterlized jars and seal. Source: Heritage Recipes ch.     strongServings:1/strong

Seed melons, cut flesh into bite sized pieces and place them in a bowl. Cut pineapple from its rind, remove core and cut flesh into bite sized pieces. Add pineapple, chiles and lime zest to bowl and toss well. Drizzle lime juice over fruit and toss again. Cover bowl with plastic

Chop vegetables. Heat oil in a well seasoned iron pot. Sizzle the vegetables in the oil a little, then add meat and brown. Stir in the remaining ingredients, and cover with about one inch of water. Season to taste with salt and pepper. Let it bubble slowly three to four hours. S

Cover pork with water and simmer for about 2 1/2 hoursuntil the meat falls off the bone. Brown flour in cooking oil. Stir in chile powder and slowly add pork stock. Stir until large lumps dissolve. Add garlicand salt. Simmer 10 15 minutes on medium heat. Meanwhile

syrup and they should be partially thawed. *** Frozen Orange Juice should be thawed and no water added. Should be concentrate form. Prepare Ice Ring, if used in advance. In a blender container, puree straw berries. In punch bowl, combine pureed strawberries, apricot nectar,

*Note: The original recipe called for 2 to 2 1/2 lbs of pork. ** Additional garlic may be used also; originally: 4 to 6 cloves. Heat the olive oil in a heavy skillet. Cube the meats into 1/4 inch cubes and cook in the olive oil with the onions, the garlic, salt & black peppe

Brown ground round, onion, and bell pepper in a large saucepan until soft. Add chili seasoning, undrained kidney beans and tomatoes. Simmer covered for about 1 hour. Just before serving, add cheese and stir to melt. Top with chopped onions and serve. 607.7 calories, 26

Heat the oil (your choice of low smoke type) in a heavy pot over medium high heat. Add meat, onion and garlic, cook until browned. Add cumin, chili powder, salt and pepper and stir to blend. Coarsely chop tomatoes and add to meat with the juice. Stir in beer. Simmer over l

Grind beef with coarse blade of grinder or cit into small pieces, larger than regular ground beef. Combine meats, onions and garlic in large kettle or Dutch oven. Brown, stirring occasionally, about 10 minutes. Add seasonings, stirring to mix well. Shred tomatoes by hand so that

1. In a large non aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper. Place all the beef in the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is short

Brown meat in large, heavy iorn skillet. Add onions, red pepper and garlic;saute until onions are limp. Stir in chile powder, salt, oregano, cumin and pepper to taste. Add water and tomato paste; simmer 1 1/2 hour or longer. Add beans and simmer 30 minutes. Taste and adjust seas

In skillet, brown meat with rendered fat until grey. Place meat with juices in a Dutch oven. Saute onions until translucent, add to oven. Add the remaining ingrediants, NOT THE CHILI POWDER, simmer over low heat for 2 hours or until meat is tender. Stir frequently. Now add the

** NOTE: Butternut squash can be difficult to cut, because the pulp is very firm and the outer skin is slightly tough, so work carefully. I find that the easiest way to work with it is to cut the squash in half crosswise at the base of large neck. Then carefully cut in half leng

Bring beans to a boil in enough water to cover. Drain. Combine beans with 3 cups boiling water in slow cooker. Add seasonings. Place chicken on top. Quarter squash lengthwise; seed and cut crosswise into 3/4" pieces. Add to cooker. Cover and cook on low heat for 7