1 pound spaghetti 1 medium onion — chopped 2 teaspoons olive oil 1 clove garlic — minced 1 cup tomatoes reserved from –Sun Tomatoes Sauteed with Chipolte 2 cups canned crushed tomatoes (about 1 can) salt and pepper to taste 1 avocado — peeled and pitted Cook the spaghetti in a large pot of boiling salted water for about 10 minutes, or until tender, but not soft. Meanwhile, cook the onion in the olive il in a skillet until softened, about 2 minutes. Add the garlic and cook 30 seconds. Add the reserved chipolte- tomatoes, the canned tomatoes, salt and pepper. bring to a simmer and cook 8-10 minutes. Finely dice the avocado. Drain the spaghetti in a colander or large strainer. Ladle a bit of sauce into a large bowl. Add half the pasta and toss to coat. Add the remaining pasta and top with the remaining sauce. Toss to combine. Scatter the avocado over top. Serve with green salad and flour tortillas and butter. REG #4 Shared by SuzyWert, Indiana USA <SuzyWert@aol.com> |
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| Ingredients | |||
| 6 | each | chilies, up to 12 | |
| 3 | cup | cold water | |
| 1 | pk | soy, or textured vegetable protein 12oz | |
| 2 | tablespoon | oil | |
| 1 | md | onion, chopped | |
| 1 | cl | garlic, minced | |
| 1 | tablespoon | cumin | |
| 2 | teaspoon | red pepper | |
| 1 | tablespoon | paprika | |
| 12 | cup | water | |
Directions: | |||
| Wash, stem and remove seeds from the chilies. Put chilies in 3 cups cold water and bring to a boil. After about 45 minutes to an hour the skins should slip off easily. Mash the pulp into a paste. If this seems too difficult, you can substitute chili powder at the ratio of 1 tablespoon chili powder to a pod of chili. Read the instructions on the soy or TVP package to see if the product was soaked beforehand. If not, use some of the water to prepare this ingredient. Saute the onions in the olive oil until translucent. Add the garlic and spices , then the 12 cups of water. Bring to a boil, then add the nuggets. Reduce to a simmer, cook for 30 minutes to an hour. If this seems too runny, you can thicken with masa, the cornmeal flour used in tortillas. When made in bulk, this chili can readily be frozen. Total calories per serving: 163 Fat 4 grams | |||
| Ingredients | |||
| 1 | cup | pinto beans, dried | |
| 5 | cup | water | |
| 2 | teaspoon | lard | |
| 1 | teaspoon | bacon drippings | |
| 1 | each | onion | |
| 12 | oz | pork sausage, country-style | |
| 1 | pound | beef,coarse grind | |
| 4 | each | garlic cloves | |
| 1 | teaspoon | anise | |
| 1/2 | teaspoon | coriander seeds | |
| 1/2 | teaspoon | fennel seeds | |
| 1/2 | teaspoon | cloves, ground | |
| 1 | each | cinnamon stick, ground, 1 inch | |
| 1 | teaspoon | black pepper,freshly ground | |
| 1 | pepper, freshly ground | ||
| 1 | teaspoon | paprika | |
| 1 | each | nutmeg, ground,whole | |
| 1 | teaspoon | cumin | |
| 2 | teaspoon | oregano, dried,pref. mexican | |
| 4 | teaspoon | sesame seeds | |
| 1 | cup | almonds, blanched, skins remov | |
| 12 | each | red chiles,whole dried or | |
| 1/2 | cup | chile caribe | |
| 2 | oz | milk chocolate,small pieces | |
| 1 | cn | tomato paste(6oz ea) | |
| 2 | teaspoon | vinegar | |
| 3 | teaspoon | lemon juice | |
| 1 | each | soft tortilla,chopped | |
| 1 | salt, to taste | ||
Directions: | |||
| 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. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid. 3. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside. 4. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent. 5. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned. 6. Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup. 7. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings. | |||
| Ingredients | |||
Directions: | |||
| ALLSPICE: These small dark, reddish-brown berries are so called because their aroma and flavor resemble a combination of cinnamon, cloves and nutmeg. Use berries whole in marinades; for boiling and pot roasting meats and poultry; in fish dishes, pickles and chutneys. Also available ground and excellent for flavoring soups, sauces and desserts. ANISE: Commonly called asniseed, these small, brown oval seeds have the sweet, pungent flavor of licorice. Also available ground. Use seeds in stews and vegetable dishes, or sprinkle over loaves and rolls before baking. Try ground anise for flavoring fish dishes and pastries for fruit pies. CARAWAY: Small brown, crescent-shaped seeds with a strong liquorice flavor and especially delicious as a flavoring in braised cabbage and sauerkraut recipes, breads (particularly rye), cakes and cheeses. CARDAMOM: Small, triangular-shaped pods containing numerous small black seeds which have a warm, highly aeromatic flavor. You can buy green or black cardamoms although the smaller green type is more widely available. CAYENNE: Orangey-red in color, this ground pepper is extremely hot and pungent. Not to be confused with paprika which, although related, is mild flavored. CHILI POWDER: Made from dried red chilies. This red powder varies in flavor and hotness, from mild to hot. A less fiery type is found in chili seasoning. cinnamon & CASSIA: Shavings of bark from the cinnamon tree are processed and curled to form cinnamon sticks. Also available in ground form. Spicy, fragrant and sweet, it is used widely in savory and sweet dishes. Cassia (from the dried bark of the cassia tree) is similar to cinnamon, but less delicate in flavor with a slight pungent ‘bite’. CLOVES: These dried, unopened flower buds give a warm aroma and pungency to foods, but should be used with care as the flavor can become overpowering. Available in ground form. Cloves are added to soups, sauces, mulled drinks, stewed fruits and apple pies. CORIANDER: Available in seed and ground form. These tiny, pale brown seeds have a mild, spicy flavor with a slight orange peel fragrance. An essential spice in curry dishes, but also extremely good in many cake and cookie recipes. CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic flavor and is used extensively in flavor curries and many Middle Eastern and Mexican dishes. Popular in Germany for flavoring sauerkraut and pork dishes. Use ground or whole in meat dishes and stuffed vegetables. All spices should be stored in small airtight jars in a cool, dark place, as heat, moisture and sunlight reduce their flavor. | |||
8 large Eggs 2 tablespoons Butter or margarine 6 tablespoons Milk 3/4 teaspoon Salt 1/4 teaspoon Pepper 2/3 cup Extra-sharp cheddar — shred 4 ounces Can green chiles — chopped Tomato sauce, ketchup chili or taco sauce — optional Tomatoes; sliced — garnish Put butter in 8″ square baking pan. Set in 350~ oven to melt. Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper. Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set. Sprinkle with cheese and chiles . Draw a wide metal spatula across bottom of pan several times to break up mixture. Bake, breaking up mixture again several tims, for 5 more minutes or until of desired doneness. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish with sliced tomatoes. |
| Ingredients | |||
| 2 | cups | chicken broth, unsalted de-fatted | |
| 1 | tablespoon | olive oil | |
| 2 | teaspoons | cumin, ground | |
| 2 | tablespoons | pickling spice | |
| 2 | each | red bell pepper, sliced | |
| 1 | pound | chicken, boneless skinless breast halves | |
| 2 | each | yellow bell pepper, sliced | |
| 2 | tablespoons | jalapeno chili, minced with seeds | |
| 1 | each | onion, halved, thinly sliced | |
| 1/3 | cup | rice wine vinegar | |
| 1/4 | cup | cilantro, leaves, fresh | |
| 3 | tablespoons | garlic, minced | |
Directions: | |||
| Make sure to use baked (no oil) tortilla chips to keep it light. Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili. Boil cooking liquid until reduced to 2/3 cup, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as pushers. 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. | |||
| Ingredients | |||
| 3 | cups | chicken, cooked, shredded | |
| 1/2 | cup | green onions, scallions, minced | |
| 1/2 | cup | almonds, chopped, blanched | |
| 1/2 | teaspoon | salt | |
| 3 | cups | enchilada chili sauce, * | |
| 8 | each | corn tortillas, fresh | |
| 3/4 | cup | sour cream | |
| 1/2 | cup | cheddar cheese, shredded | |
| 1/2 | cup | ripe olives, sliced | |
| 1 | sour cream | ||
| 1 | green onions, chopped | ||
| 2 | tablespoons | oil, vegetable | |
| 2/3 | cup | onion, chopped | |
| 1/4 | cup | green bell pepper, chopped | |
| 1 | clove | garlic, minced | |
| 1 | cup | tomato paste | |
| 1 | cup | water | |
| 1 | teaspoon | chili powder, (or more) | |
| 1 | teaspoon | salt | |
| 1/2 | teaspoon | oregano, dried | |
Directions: | |||
| In small bowl, toss together cooked shredded chicken, scallions, and almonds. Sprinkle on salt. Mix and set aside. To prepare chili sauce, heat oil in saute pan over med-high heat; add onion, bell pepper, and garlic. Saute until vegetables are soft. Stir in tomato paste, water, chili powder, salt and oregano. Blend well. Lower heat, cover and simmer for 5 minutes. Preheat oven to 350 degrees F. Lightly oil bottom of shallow oven proof casserole dish. Dip a tortilla in hot sauce until partially saturated. Then place tortilla in casserole dish; fill with 1/8 of chicken mixture, and top w/1 tablespoon sour cream; roll into an enchilada. Place in dish seam side down. Repeat with remaining tortillas. When casserole is filled, drizzle remaining sauce over top. Sprinkle with cheese and top with olives. Bake for 15 minutes or until cheese and sauce are hot and bubbling. Serve with additional sour cream and chopped scallions on the side. | |||
16 oz Tomato Sauce 1/2 c Water 3 ts Chili Powder 1 1/2 c Minute Rice 1/2 c Crushed Tortilla Chips 1/2 c Shredded Cheddar Cheese Combine tomato sauce, water and chili powder in a medium sized saucepan. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand for 10 minutes. Sprinkle with tortilla chips and cheese. Serve with shredded lettuce and sour cream if desired. From: Syd’s Cookbook. |
| Ingredients | |||
| 3 | each | oranges | |
| 1 | each | lime | |
| 2 | each | chipotle chilies, canned or more, or to taste | |
| 3 | cloves | garlic | |
| 2 | teaspoons | oregano, dried | |
| 1/2 | teaspoon | cumin seed | |
| 1/2 | teaspoon | black pepper | |
| 2 | tablespoons | wine vinegar | |
| 1/2 | teaspoon | salt | |
Directions: | |||
| Juice the oranges and lime. Finely chop chilies and garlic. Place citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in blender and puree until smooth. Makes enough marinade for 1 1/2 to 2 pounds meat or chicken. | |||
1 8-oz pkg, PHILADELPHIA BRAND -cream cheese, softened 1/2 c Sour cream 1/2 c Sugar 3 tb Amaretto, or almond flavored -liqueur 2 tb Whipping cream 1 pt Blackberries -or Blueberries 1 pt Strawberries Beat cream creese and sour cream in small mixing bowl at medium speed with electric mixer until well blended. Blend in sugar, liqueur and cream. Chill well. Place berries in individual servin dishesl top with cream cheese sauce. Prep time: 10 minutes plus chilling. |