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

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

Thinly slice red, green and yellow sweet pepper. Cut zucchini lengthwise then slice. In bowl, toss steak with chili powder and 1/4 ts each of the salt and pepper. In large nonstick skillet, heat 1 tb of the oil over medium high heat; cook steak, in 2 batches, stirr

Put all ingredients except salt and lime Juice in a large kettle and bring to a light boil. Cook for 30 minutes. Strain into large bowl Place solid ingredients in blender. Add half (about 3 cups) of the strained liquid. Blend until smooth (You may, have to do this in batches ) A

Put all ingredients except salt and lime Juice in a large kettle and bring to a light boil. Cook for 30 minutes. Strain into large bowl Place solid ingredients in blender. Add half (about 3 cups) of the strained liquid. Blend until smooth (You may, have to do this in batches ) A

1 ts Paprika 1 ts Grd black pepper 1 ts Flavor enhancer 1 ts Salt 1 pk Chill Lee s chili mix Water Brown the meat. Brown onions,garlic an jalapeno together. Combine meat and onion with beer, cumin,chilies, paprika, pepper, flavor enhancer and salt; marinate for one hour

Cook beef, green peppers, onions, and garlic in oil in cast iron kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes. Marlboro Country Cookin Brochure 1992   &n

Fat grams per serving: Approx. Cook Time: 2 hrs Cook beef, green peppers, onions and garlic in oil in large heavy kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes. Makes abo

Soak kidney beans in water overnight. Cook for 1 1/2 hours. Saute onion and garlic in oil; add seasonings, tomato sauce and corn. Simmer 15 minutes. Add tomato mixture to cooked kidney beans and stir. Simmer. Serve over rice.     strongServings:4

Soak kidney beans in water overnight. Cook for 1 1/2 hours. Saute onion and garlic in oil; add seasonings, tomato sauce and corn. Simmer 15 minutes. Add tomato mixture to cooked kidney beans and stir. Simmer. Serve over rice.     strongServings:4

Saute onions in oil. Add ground beef and cook until brown. Add remaining ingredients including liquid from kidney beans. Simmer covered for 20 minutes, stirring occasionally. (You may need to add more water during simmering.) NOTES: * A hearty, hot and tasty c

* One of the following soup mixes can be used. Onion, Onion Mushroom, Beefy Mushroom. ** Use either chick peas or garbanzos, rinsed and drained. *** Rinse and drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes UNdrained and chopped. ***** Celery stalk shou

Dried Ancho (Used in most chile powders) 1500 3000 HU Red Pepper Flakes 25,000 30,000 HU Jalapeno 70,000 HU Habanero (Scotch Bonnet) 200,000 300,000 HU From the files of Al Rice, North Pole Alaska. Feb 1994     strongServings:1/strongb

Finely dice the cheese and the chilis. Scrape the kernals from the corn cobs and combine with the remaining ingredients. Pour into a well buttered 9 inch square baking dish or 2 1/2 quart souffle dish. Bake in a preheated 350 degree oven for 1 hour. Serve with melted butter or

In a small bowl, combine chedddar cheese, cream cheese, deviled ham, scaillions and chilies; mix well. Shape mixture into a ball. Roll in chopped nuts. Wrap in plastic wrap; chill. Remove from refrigerator to soften slightly before serving. Serve with crackers.  br

In large nonstick skillet or saucepan, brown beef over medium high heat, breaking up with back of spoon, about 8 minutes. Drain off fat. Add onion, celery, carrot, green pepper and raisins; cook for 5 minutes. Add beans, tomatoes, chili powder and hot pepper flakes; co

In a blender, whirl the chile peppers and cumin seeds to a powder. Mix well with the rest of the ingredients. Store in an airtight container.     strongServings:1/strong  

Butterfly chuck steak to less than 1/2 inch thick. Pound very thin. Grate, or very finely mince onion. Mix with garlic, ginger, juice and chile powder. Place mixture in non reactive pan or dish large enough to hold meat in one layer. Place meat in mixture and turn to coat. Set

The first "chili" recipes appeared in West Texas at the turn of the century. They may have had their origin from old Mexican recipes, but since most cowboys couldn t read...or for that matter, cook very good, chili most probably got it s start due to the availability of sp

Mix well. Store in airtight container in refrigerator for up to 6 months. Shake well before using. The amount of any ingredient can be adjusted to individual taste. Some people add a teaspoon of sugar and/or oregano. Use 3 tablespoons or more or less to taste of the mix and 1 cu

3 TB paprika 1 TB ground cumin 2 TB oregano 1 ts red or cayenne pepper 1/2 ts garlic powder Mix well. Place in an airtight container. Adjust red pepper to taste for a hot or mild blend. This makes 2/3 cup. Recipe By : From: Marina <thecollec

* You will need 3 pint canning jars for this recipe. Sterilize jars and tops according to manufacturer s directions. Invert to drain. 1. Have a large kettle of boiling water ready. Dip a few tomatoes at a time into the boiling water for a few seconds. Peel, cut out stem end

1 TB unbleached flour or : all purpose 2 TB dried onions 1 1/2 ts chili powder 1 ts seasoned salt 1/2 ts crushed dried red pepper 1/2 ts dried minced garlic 1/2 ts sugar 1/2 ts ground cumin Combine all ingredients in a small bowl until evenly distribu

Note: Idaho russet baking potatoes make the best chips, as they are high in moisture and low in sugar. 1. Peel and slice the potatoes paper thin with a mandolin or in a food processor. Soak the sliced potatoes in ice cold water 5 minutes. (You can slice the potatoes ahead o

Mix well. Store in airtight container in refrigerator for up to 6 months. Shake well before using. The amount of any ingredient can be adjusted to individual taste. Some people add a teaspoon of sugar and/or oregano. Use 3 tablespoons or more or less to taste of the mix and 1 cu

In storage container with tight fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months. Makes 21 teaspoons (about 1/2 cup). Seven teaspoons of mix equal a 1.25 oz. pkg. of purchased taco seasoning mix. TIPS: Cumin, an herb, is g

Rinse chicken and cut into small serving pieces. Combine flour and salt in large bowl. Add chicken pieces and toss to coat well. Heat oil in wok over high heat to 375F. Add chicken, one piece at a time (cook only 1/3 of the pieces at a time), and cook until golden, about 5 minu

Rinse chicken and cut into small serving pieces. Combine flour and salt in large bowl. Add chicken pieces and toss to coat well. Heat oil in wok over high heat to 375F. Add chicken, one piece at a time (cook only 1/3 of the pieces at a time), and cook until golden, about 5 minu

Heat oven to 425F. Heat shortening and butter in baking pan, 13x9x2 inches, in oven until melted. Mix flour, salt, 1/2 teaspoon ginger and the pepper. Coat chicken pieces thoroughly with flour mixture. Place chicken skin sides down in pan. Bake uncovered for 30 minutes. Turn chi

Stir ginger into Dijon mustard; mix into remaining ingredients. Serve chilled.     strongServings:4/strong  

Chop vegetables, add remaining ingredients and simmer for about 1 hour or a little more until thick. Bottle in sterilized jars.     strongServings:1/strong  

HEAT 12" SKILLET OVER MEDIUM HEAT; ADD GROUND BEEF; COOK ABOUT 5 MINUTES, STIRRING FREQUENTLY. STIR IN CHILI MIX TO COAT MEAT COMPLETELY. STIR AND COOK FOR TWO MINUTES. STIR IN BEANS, TOMATOES, WATER, HONEY, CHOCOLATE, AND PUMPKIN PIE SPICE. BRING MIXTURE TO A BOIL. REDUCE

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

Place all dough ingredients except cilantro in pan. Program for knead and first rise. Program a kitchen timer to go off 10 minutes before the end of the machine s second kneading cycle. Check the dough when timer goes off and adjust with flour or water if needed. Add the cilantr

* 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