In a medium saucepan, cook onion and garlic in the oil until tender but not browned. Stir intomatoes, chili peppers, chili powder and hot pepper sauce. Boil uncovered for 10 minutes. Stir together cornstarch and 1 Tablespoon cold water; stir into tomato mixture and cook stirring

Puree the chili pepper, rum, and lime juice in a blender or food processor. With the motor running, add the peanut oil a little at a time. Add the cilantro and garlic. The marinade will keep in an airtight jar for about 1 week in the refrigerator. Source: "Dry Rubs, Pa

* You should use 6 to 8 dried Cascabel chilies in this recipe. If they can t be found, then use a 1/2 of a medium Ancho Chile. But the result will not be as hot.     strongServings:2/strong  

Cook bacon and reserve grease for sauting onions and garlic. In a large chili pot, saute onion and garlic. Remove onions and garlic and set aside. Add olive oil and cook meat until grey in color, but not browned. Add onion and garlic back to chili pot. Add dry spices and co

Re grind meat. Mix meats, corn meal, flour, garlic, salt, juice and pepper. Form into approx. 200 small meat balls (No100 food dipper works well). Mix tomatoes, chili powder, salt and pepper to taste. Bring to boil. Add meat balls, lower heat and simmer for 2 hours.  b

Heat the olive oil in a large frying pan over medium high heat. Add the onion bell pepper, and garlic and cook until softened. 6 to 8 minutes. Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt and cayenne. Pour into an 8 x 8 gla

Prepare dinner as directed on package.Stir in remaining ingredients.Serve.Makes 3 1/2 cups. Calories per serving: Number of Servings: 0 Fat grams per serving: : Approx. Cook Time: Cholesterol per serving: Marks:     strongServings:1/stro

Mix together beef, seasonings and cornmeal. Put onions tomato sauce and water in blender. Add to rest of ingredients and mix well. Roll about 1 tablespoon in palm of hand oblong and roll in corn meal. Wet the tamale papers and put the meat mixture in the corn husk. Fold on one

In a 3 quart slow cooker, combine all ingredients and 2 cups of water. Cover and cook on low 4 hours or on high 2 hours, until the onions are tender. Ladle evenly into 6 soup bowls.     strongServings:6/strong  

In a 3 quart slow cooker, combine all ingredients and 2 cups of water. Cover and cook on low 4 hours or on high 2 hours, until the onions are tender. Ladle evenly into 6 soup bowls.     strongServings:6/strong  

In a 3 quart slow cooker, combine all ingredients and 2 cups of water. Cover and cook on low 4 hours or on high 2 hours, until the onions are tender. Ladle evenly into 6 soup bowls.     strongServings:6/strong  

chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumi

chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumi

1. Heat the oil or butter (or a blend of the two) in a heavy 4 quart pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the remaining ingredients. Bring to a boil, then lowe

In fry pan, combine onions, garlic and oil. Heat gently for 5 minutes. Add tomatoes and chili. Meanwhile, in separate pan, poach eggs. Heat tortillas by steaming them. Place tortillas on individual plates and top with poached eggs. Pour sauce over the top and sprinkle with chedd

Saute onions and peppers in oil until soft. Add spices and tomatoes. Continue cooking over low heat until flavors meld. Yield: about 3 cups Serving suggestions: Can be served over eggs or grits. Pour 1 Tbsp. sauce over thin pork chops and bake. Pour remaining sauce over chops wh

Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs) SERVES 4 This is the simplest and most popular way of cooking eggs in the Mexican manner. Break the eggs into a bowl and just mix (do not beat) with the salt. Heat the lard in a large frying pan. Add the

Roast and peel the chiles poblanos, then devein and cut into strips. Cut the fungus from the corn cobs and chop it roughly. Set aside. Heat the oil and cook the onion and garlic, without browning, until they are soft. Add the chile strips, huitlacoche, epazote, and salt and cook

Immerse dried corn husks in warm water for 10 minutes In a separate bowl combine masa harina and anis. Set aside In a medium sized sauce pan, bring salt and water to a boil Add squash, then masa mixture to water Transfer mixture to a large mixing bowl. Mix and knead in bowl to m

To make filling: Blend filling ingredients in a food processor to make a thick paste. Add a bit of water, if necessary, to achieve desired consistency. Fill and cook tamales according to "Tamales: Basic Procedure". Per serving (2 tamales): 468 cal; 7 g p

In a bowl,whisk together the soy sauce,oyster sauce,chili paste,tomato paste,clam juice,2 tsp.of the cornstarch,the sugar,and lemon juice.Set aside.. Toss the salmon in the remaining cornstarch mixed with the chili powder.Heat a large wok until smoking.Add the peanut oil and gen

Saute hamburger and chopped onion, drain. Add to beans with spices, garlic and tomatoes. Salt & pepper to taste. Simmer 1 hour or until heated and flavors blend. * 1 pound dry beans approx. 2 cups dry beans = 5 to 6 cups cooked beans * 1 can (15 1/2 oz) beans = approx

Saute onion & garlic in oil; add meat and brown. Add remaining ingredients except condiments. Simmer, covered, 1 1/2 hours; stir occasionally. Serve with choice of condiments. Makes about 6 servings. *About 3 1/2 cups drained, cooked pinto, red, kidney or pink bean

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 shor

1 c Bisquick : Salt & pepper to taste 1/3 c Water 1 c Salsa 1 cn Refried beans any : variety 1 c Or more shredded cheddar : ch 1 lb Ground beef Mix Bisquick, water and refried beans together and put it in the bottom of a greased pie plate.

Heat oven to 400. Greese a 10 in. pie plate. Mix chicken,corn and seasoning mix: spread in pie plate. Sprinkle with the chilies and cheese. Beat milk, eggs and bisquick until all lumps are out. pour into greased pie plate. Bake 25 30 minutes or until knife comes out clean. Cool

Recipe by: The Supermarket Epicure Joanna Preuss ISBN 0 688 08049 9 1. Prepare chili as directed and chill. 2. Preheat oven to 400 F. Grease a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. 3. place 1 leaf of phyllo on a towel with the long edge in front of you, and brush lightly with br

Heat oil in a pan; add garlic and saut&130; 30 seconds. Add peanut butter, and stir until blended. Add the rest of ingredients. Heat, stirring constantly with a whisk, until the sauce is smooth and just beginning to boil. Serve. Variation: Add 1/2 a very ripe, thoroughly mashed

Chilies belong to the capsicum family, as do sweet peppers, but there the relationship ends, for the fiery heat of the chili is in no way similar to its mild flavored relation. Fresh chilies are now widely available and vary considerably in size, shape and heat factor. In princi

Combine all ingredients in a heavy, non aluminum 2 to 2 1/2 quart saucepan. Rest a deep fry thermometer on the rim of the pot. Over moderately low heat, bring the mixture to a bubbly 225 degrees to 250 degrees, stirring occasionally. Let simmer for 15 minutes, checking to ensure

Tempeh: of Indonesian origin, is fermented soybean patty made from split, hulled and cooked soybeans. The soybeans are inoculated with a starter and fermented for 24 hours to produce an extra firm tofu with a chewy quality similar to meat. Tempeh is sold frozen in health food st

Heat oil in large soup pot. Saute onions in oil over medium heat, stirring often, until lightly browned. Add garlic and jalapeno peppers; cook and stir for another minute. Stir in remaining ingredients, lower heat and cover. Simmer for at least one hour, stirring occasionall

Soak beans overnight, then raise to a boil on high heat. Add all ingredients and simmer until tender (about 6 hours). Add water as necessary. Stir occasionally. Makes 60 gallons. Serves 1200 approximately.     strongServings:1200/strong

This Tex Mex favorite was around LONG before the yuppiefood industry snagged it, and turned it into a cliche. This is our version of the dish, which is (I think) pretty close to the original. Our marinade for this changes from time to time, depending on the mood of the cook,

I don t have a real recipe for New Mexico style chile, although I do make it occasionally when I manage to drag home more fresh Anaheim or Poblano chiles than I can dispose of otherwise. (Kroger s sometimes has BIG bags of them for 99 cents a bag ; ) What I do is first

Only use Brisket. DO NOT USE GROUND BEEF. The best chili is made from slow simmered brisket. Brown the brisket with a little oil. Drain and remove meat. Saute onion and garlic in the left over oil. Add all the spices and let pan roast. Add the beef back to the pot and a

Only use Brisket. DO NOT USE GROUND BEEF. The best chili is made from slow simmered brisket. Brown the brisket with a little oil. Drain and remove meat. Saute onion and garlic in the left over oil. Add all the spices and let pan roast. Add the beef back to the pot and a

Only use Brisket. DO NOT USE GROUND BEEF. The best chili is made from slow simmered brisket. Brown the brisket with a little oil. Drain and remove meat. Saute onion and garlic in the left over oil. Add all the spices and let pan roast. Add the beef back to the pot and a

Place all ingredients, except beer, in a large kettle and mix well. Add beer, little by little, as chili comes to a boil. Reduce hear and continue cooking for 20 25 minutes. (Be sure to use rest of beer during this part of cooking and stir chili occasionally to mix it well.)

Soak the beans and berries overnight. Drain. Bring water to a boil, add beans and berries and reduce heat. Saute onions and peppers in oil until translucent. Add spices annd tomatoes, simmer briefly, then add to beans and berries. Cook until beans are soft, about one or two