* There should be enough corn husks to line a 10 dia. springform pan. ** See Sowest2 *** Turkey Breast should be cut into 1/2 inch cubes. Rinse corn husks and remove silk; cover husks with warm water and let stand until softened, at least 2 hours. Prepare Almond Red Sauce. Mix 1

pn Pepper, red; 1 c Corn, whole kernel; 1/4 c Onions, green; chopped 1/2 pk Dried corn husks for tamales ~(about 20) soaked 2 hours* x Saucy Salsa (see Fresh Salsa recipe) Recipe By : From: [email protected] Date: Sun, 12 Nov 1995 21:45:56 ~0500  

Cook bell pepper, onion and garlic in oil in 3 quart saucepan over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in remaining ingredients except frozen vegetables and zucchini; break up tomatoes. Heat to boiling; reduce heat Cover and simmer I hou

Cook rice according to package directions. Combine margarine, onion, garlic, and 2 tablespoons broth in Dutch oven or similar large pot. Cook over medium heat, stirring frequently, until onion is soft, 5 or 6 minutes. If liquid begins to evaporate, add a bit more broth. br

Soak about 1 cup of TVP in boiling water, to cover, with several tbsp taco seasoning, extra chili powder, and salt to taste...let it sit until the TVP has soaked up much of the water and flavor from the spices. Meanwhile, saute 1 chopped green pepper, 1 chopped med/large onion,

In a 2 1/2 quart saucepan cook the meat over medium heat until it is well done, about 6 8 minutes, stirring frequently to crumble the meat. Pour off the fat. With a slotted spoon transfer meat to paper towels to absorb extra fat and wipe the remaining fat residue from the saucep

Scrub and dry the potatoes. Cut a small, deep slit in the top of each potato. Set the potatoes on the middle rack of a preheated 375øF. oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork. Let potatoes cool slightly, cut off the tops and

Soak the black beans. Freeze, thaw & squeeze out the tofu, then tear into pieces. In a mixing bowl, whisk together half the tomato paste, soy sauce, mustard, garlic, oregano, red wine & basil. Add the tofu & stir to coat. In a large pot, saute the tofu mixture i

Cook brown rice and soaked beans in water to cover in crockpot set to high (overnight). In the morning, add saute d veggies, canned tomatoes and spices. Continue cooking on high (watch the water level) until dinner for flavors to blend. Serve over rice/potatoes/tortillas, etc.

Directions ore included in the Part 2 of this Recipe set. Reformatted by: CYGNUS, HCPM52C     strongServings:25/strong  

In a large soup kettle, cook the ground round, sausage, onions, red and green pepeprs, chili peppers, and garlic over medium high heat, stirring often, until the meat is seared (but not browned), about 10 minutes. Pour off excess fat. Add the chili powder, salt, oregano, cumin,

Brown beef, onions, and bell pepper. Add garlic. When browned add rest of the ingredients except beans and jalapenos. Simmer for 2 hours. Add beans and jalapeno peppers and simmer for one hour longer. NOTE: FOR HEART HEALTHY CHILI, SUBSTITUTE GROUND TURKEY FOR BEEF IN THE

Poblano ~Appearance: thick fleshed, shaped like a bell pepper with collapsed sides tapering to a point; 3" to 5" long, 2" to 3" wide near the stem; grows dark green and becomes dark red when fully matured. ~Flavor: smoke roasted and earthy with full, green flavor

Habenero (Bahamian, Scotch bonnet) ~Appearance: short, stocky, lantern shaped; 1" to 2«" long, 1" to 2" wide; ripen to red, yellow, orange or white; most frequently dark orange. Flavor: distinctly floral and fruity with delayed action nasal flame that snea

Soldiers of the U.S. Army on the Western frontier had been eating chili since the war with Mexico (1846) but not necessarily in their messes. The first Army publication to give a recipe for chili was published in 1896, The Manual For Army Cooks (War Department Document No18). By

Recipe by: Uncle Buck s Venison, Littleton, NH Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fr until soft. Brown all meat and add to above. Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo Bring to a boil. Redu

4 ea chipotle chiles, stemmed and quartered including seeds 3 ea pasilla negro chiles, stemmed and quartered including seeds 4 ea cascabel chiles, stemmed and broken, including seeds 1/4 ts fresh ground black pepper 3/4 c water 1/2 c cider vinegar or Japanese rice vinegar 1 ea

Combine all ingredients in saucepan. Bring to boil. Lower heat and simmer uncovered 15 minutes. Chop tomatoes while cooking. Number of peppers may be varied to increase flavorful "heat". Serve chilled with Doritos or similar tortilla chips. Enjoy! Jeff

A great chili relies on a sophisticated blend of seasonings. This one uses both fresh chilies and dried chili powder along with a spark of garlic, cilantro and fresh lemon juice. Dredge the veal in flour seasoned with salt and pepper and brown on all sides in 2 tablespoons

In a large nonstick saucepan, heat oil. SAute garlic, onion, green pepper and carrots until softened. Add veal and saute until no longer pink. Add beans, tomato paste, chili powder, oregano and basil. Cover and simmer for 30 minutes. Serve in soup bowls with French bread or cra

1 T Vegetable Oil; PLUS 1 t Vegetable Oil 1 c Onion; Minced 4 ea Garlic; Cloves 1 1/2 lb Veal; Ground 1 c Celery; Minced 1 c Green Bell Peppers; Minced 1 c Tomatoes; Crushed, Canned 1 c Vegetable Juice; Mixed 2 t Chili Powder; Or To Taste 1 t Cumin; Ground 1/2 t Salt 1/2 t Hot S

Cook onions over low heat until soft and translucent. Add garlic, chili power, cumin, oregano, and cayenne. Cook a few minutes while stirring constantly. Add vege broth. Add tomatoes and juice, beer, sugar, salt, and bay leaf. Stop here and refrigerate up to two days if you

In a large pot, place beans and cover with 2 to 3 quarts of water. Soak overnight. Drain, or bring water and beans to a boil, reduce heat and simmer for 2 minutes. Allow to soak 1 hour. Drain. In a large pot over high heat, place the 1/4 cup olive oil and the onions, and sa

In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery. Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender. Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oreg

Preheat oven to 250F. Saute onion & bell peppers in olive oil over medium heat for 3 or 4 minutes. Add garlic & mushrooms & stir fry for another 2 minutes. Add squash & broccoli & continue to stir fry until the vegetables are tender crisp. Drain the toma

Preheat oven to 375øF. Spray an 8"x8" pan with non stick cooking spray. Into prepared baking pan, place all filling ingredients. Toss until well mixed; set aside. To prepare tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking soda,

Contributed to the echo by: Marleen Madar Heres a good one that is great if you are into vegetables... Vegetable Tortilla Stacks Heat oven to 375 F. Heat oil in medium skillet over medium high heat. Add chopped green and red peppers and onions; cook and stir until crisp ten

* use crushed tomatoes with added puree. Cook and stir garlic, peppers, mushrooms and onions in oil 5 minutes or until vegetables are tender. Add tomatoes, tomato sauce, chili powder and cumin. Heat to a boil. Reduce heat to low, add beans, zucchini, and corn. Simmer 15 minutes

OIL: Combine all ingredients for basting oil in a small bowl. Cover & set aside at room temperature for at least 2 hours. FILLING: Cut peppers, bell & chile, along with the squash in half, lengthwise. Remove seeds from the peppers. Using a pastry brush, coat them wi

Bring water to boil. Add onion and cook on med. boil till fairly transparent. Reduce heat to low. Add remaining ingredients. Stir till beans are smooth and heated, a minute or two. I ate it with a dollop of sour cream and some raw diced onion but it is good without any garnish a

at 350. Place onion, garlic, carrot, green beans, and peppers in a casserole dish. Add water, chili powder, cumin, tomatoes, and tomato paste to mixture. Bake for 20 to 30 minutes. From: [email protected] (Richard F. Matejka). Fatfree Digest [Volume 9 Issue 44

Place sweet potatoes on baking sheet; pierce all over with fork. Bake in 400F 200C oven for about 1 hour and 25 minutes or until tender. Meanwhile, in large nonstick skillet, heat oil over medium heat; cook green peppers, onions, garlic, chili powder, cumin, coriander, 1/2

1. Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour. Watch the water level and

Good slow pot recipe. Longer cooking enhances the flavor. Soak granule burger in boiling water for 10 minutes or more. Place oil in heavy saucepan. Combine onions, green pepper, garlic and saute inoil. Add the granule burger to the sauteed vegetables, cook for 5 minutes. Add the

Saute onions, cumin, parsley, garlic and paprika in vegetable stock in large stock pot. Add pinto beans, tomato, and achiote and simmer for about 1 hour. Add about 4 cups of cooked brown rice and let stand for about 1 hour. I usually make this in a crock pot. Just add saute

* drained Place all ingredients except cooked rice in a large saucepan. Add 1 cup water. Tomatoes should be undrained. Bring to boiling, reduce heat. Simmer. covered, for 15 minutes, stirring occasionally. I like to add a shot of Tabasco sauce at this point. Top each serving of

Saute onion and green pepper in butter until tender. Stir in garlic, chili powder, tomatoes and beans. Season to taste with salt and pepper. Simmer 10 minutes. Add cheese and cook, stirring, until melted. Spoon into individual mounds of rice. Garnish with green onions. &

Instructions for fajitas: Mix the lime juice, orange juice, vinegar, cayenne and black pepper and brown sugar. Add the oil and chopped cilantro. Pour over fajita strips and marinate for one hour to overnight. Grill fajita strips or saute in a non stick skillet with a l

6 oz ancho chiles 3 TB olive oil 2 c onions coarsely chopped 2 c leeks coarsely chopped 2 c carrots coarsely chopped 2 c celery, leaves included : coarsely chopped 1 c parsnips peeled and : chopped 2 c waxy potatoes chopped 2 c mushrooms

Contributed to the echo by: Leti Labell Original recipe from "The Pink Adobe Cookbook", by Rosalea Murphy. Vegetarian Tamale Filling Use the food processor (if you can) to grate the cheese. Also, I chopped the onions and the garlic in the food processor. Combine a