| Navigation Buttons | ||||
| 
| 
| 
| 
|
Chile-Garlic Almonds
Chile-Onion Pie
Chiles and Cheese in Filo
Chiles con Queso
Chiles con Queso Grande
Chiles Rellenos
Chiles Rellenos Queso
Chiles Rellenos Quiche
Chili con Cervesa
Chili Frijoles Negro
Chili Marinade
Chimichangas
Chorizo Iv
Chow Chow Chile Dip
Citrus Fajitas
Classic Bbq Sauce
Classic Guacamole
Corn Salsa Cups
Cornbread Chili
Cornbread Mexicana
Cornbread Tamale Pie
Crispy Tortilla Chips
Deviled Eggs Mexicano
Drunken Fajitas
Dry Bbq Rub for Beef
Dry Bbq Rub for Pork or Game
Elote con Queso
Empanada Dough
Empanada Grande
Fetzer Ancho Chile Sauce
Fiesta Pollo Relleno
Fire Glazed Wings
Fire Wings
Firehouse Chili
Flour Tortillas
Fluffy Light Cornbread
French-Fried Eggplant
French-Fried Onion Rings
Fresh Chorizo
Frijoles Refritos
Frijoles Refritos Jalapeno
Gazpacho de Toro
Gazpacho Pate
Gazpacho Salad
Great Beef Fajitas
Great Cheese Enchiladas
Guacamole in Filo Cups
Guacamole Mold
Hasty Tasty Refried Beans
Herb Rolls
Holiday Turkey Rollups
Honey Bbq Chicken
Hot and Spicy Chili
Hot Nuts
Howie's Bean Loaf
E-mail me.
| 2 | tablespoons olive oil |
| 2 | tablespoons butter |
| 1 | tablespoon minced garlic |
| 1/2 | teaspoon crushed red chiles |
| 3 | cups blanched almonds |
| 1 | tablespoon kosher salt |
HEAT OLIVE OIL AND BUTTER IN A SKILLET, OVER A MODERATE FLAME ADD GARLIC AND SAUTE UNTIL FRAGRANT
ADD CHILES AND SAUTE FOR 10 SECONDS
ADD ALMONDS, HEAT AND STIR UNTIL LIGHTLY TOASTED
DRAIN ON PAPER TOWELS
SPRINKLE WITH KOSHER SALT
STORE IN AN AIRTIGHT CONTAINER FOR UP TO 14 DAYS
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 268 - Calories from Fat 209
Percent Total Calories From: Fat 78%, Protein 11%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 3g, Cholesterol 5mg, Sodium 609mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 126 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1 | each pie crust, flavored with tequila |
| 1/3 | cup melted butter |
| 1/2 | cup grated parmesan cheese |
| 1/4 | cup finely minced scallions |
| 4 | each eggs |
| 2 | each egg yolks |
| 1 | teaspoon dry mustard |
| 1 | teaspoon Dijon mustard |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon cayenne |
| 2 | cups scalded milk |
| 1/2 | cup diced green chiles |
| 1 | tablespoon tequila |
| 1/4 | teaspoon |
BRUSH CRUST WITH MELTED BUTTER AND SPRINKLE WITH PARMESAN CHEESE
SAUTE SCALLIONS IN 2 TABLESPOONS BUTTER, SET ASIDE
BEAT TOGETHER EGGS AND YOLKS UNTIL THICKENED
STIR IN DRY MUSTARD, DIJON MUSTARD, SALT, CAYENNE, AND REMAINING BUTTER-MIX WELL
MIX 1/4 CUP PARMESAN CHEESE INTO MILK AND STIR INTO EGG MIXTURE-MIX WELL
STIR IN CHILES, SCALLIONS, AND TEQUILA
POUR INTO PREPARED CRUST
BAKE @ 350 DEGREES FOR 30-40 MINUTES, UNTIL SET
SPRINKLE WITH CHILE POWDER AND REMAINING PARMESAN CHEESE SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 406 - Calories from Fat 273
Percent Total Calories From: Fat 67%, Protein 13%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 13g, Cholesterol 254mg, Sodium 763mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 1004 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units
| 2 | tablespoons corn oil |
| 1 | cup rinsed, finely minced onion |
| 1 | tablespoon very finely minced garlic |
| 1 | cup diced green chiles |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon cayenne |
| 1/2 | teaspoon cumin |
| 2 | each eggs, beaten |
| 1 | cup finely grated jack cheese |
| 2 | tablespoons flour |
| 1 | pound sheets frozen filo dough, thawed |
| 1/2 | pound unsalted butter |
| 2 | tablespoons |
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD THE ONIONS, HEAT AND STIR FOR 5 MINUTES
ADD THE GARLIC, HEAT AND STIR FOR 3-4 MINUTES
REDUCE FLAME TO LOW
ADD THE GREEN CHILES, SALT, CAYENNE, AND CUMIN-MIX WELL
HEAT AND STIR FOR 3-6 MINUTES, UNTIL NEARLY DRY
REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE CHEESE AND FLOUR-TOSS TO MIX WELL
COMBINE WITH EGGS AND COOLED CHILE MIXTURE-MIX WELL
CUT 1 SHEET OF FILO DOUGH IN HALF, CROSSWISE
BRUSH WITH MELTED BUTTER, SPRINKLE WITH CHILE POWDER, AND FOLD IN HALF
SPREAD 2 TABLESPOONS FILLING ONTO ONE END OF EACH
FOLD IN SIDES TO COVER FILLING
FOLD OR ROLLUP TO ENCLOSE FILLING
PLACE SEAM-SIDE DOWN ONTO A BAKING SHEET OR PAN
REPEAT WITH REMAINING DOUGH AND FILLING
BAKE @ 375 DEGREES FOR 14-18 MINUTES, UNTIL GOLDEN
SERVE HOT, WITH ASSORTED DIPPING SAUCE
Nutrition Facts
Amount Per Serving:
Calories 487 - Calories from Fat 291
Percent Total Calories From: Fat 60%, Protein 5%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 18g, Cholesterol 128mg, Sodium 678mg, Total Carbohydrate 42g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 1745 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units
| 1 | pound finely grated sharp cheddar cheese |
| 8 | ounces diced green chiles |
| 1/2 | cup minced scallions |
| 1 | tablespoon very finely minced garlic |
| 8 | ounces drained, peeled canned tomatoes |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon Worcestershire sauce |
| 1/2 | teaspoon tabasco sauce, to taste |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL FINELY CHOPPED
POUR INTO A SAUCEPAN AND PLACE OVER A LOW FLAME
HEAT AND STIR TO MELT CHEESE
TRANSFER TO A CHAFING DISH OR FONDUE POT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 166 - Calories from Fat 114
Percent Total Calories From: Fat 68%, Protein 24%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 40mg, Sodium 587mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 647 units, Vitamin C 17 units, Calcium 0 units, Iron 1 units
| 3/4 | cup melted unsalted butter |
| 3/4 | cup flour |
| 6 | cups half and half |
| 6 | cups tomato concasse |
| 1 | tablespoon very finely minced garlic |
| 1 | tablespoon salt |
| 1 | teaspoon white pepper |
| 3 | cups diced green chiles |
| 6 | cups finely grated jack cheese |
| 6 to 2 | each hot chiles, seeded and minced |
| 6 | pounds tortilla chips |
HEAT BUTTER IN A LARGE SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR, HEAT AND STIR FOR 5 MINUTES, UNTIL BUBBLY AND SMOOTH
GRADUALLY STIR IN HALF & HALF
REMOVE FROM HEAT AND SET ASIDE
COMBINE TOMATO CONCASSE, GARLIC, SALT, AND WHITE PEPPER IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, HEAT AND STIR UNTIL LIQUID HAS ALMOST EVAPORATED
REDUCE FLAME TO LOW
ADD CHILES AND CREAM SAUCE-MIX WELL
ADD 1 CUP GRATED CHEESE, STIR UNTIL MELTED
REPEAT WITH REMAINING CHEESE, UNTIL ALL HAS BEEN ADDED
ADD MINCED HOT CHILES TO TASTE
TRANSFER TO A FONDUE POT OR CHAFER, KEEP WARM
SERVE HOT, WITH TORTILLA CHIPS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 397 - Calories from Fat 214
Percent Total Calories From: Fat 54%, Protein 7%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 6g, Cholesterol 30mg, Sodium 724mg, Total Carbohydrate 39g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 579 units, Vitamin C 12 units, Calcium 0 units, Iron 0 units
| 16 | whole roasted, peeled, and seeded mild green chiles |
| 6 | cups finely grated jack cheese |
| 12 | each egg yolks, beaten |
| 2 | tablespoons water |
| 2 | tablespoons flour |
| 1/2 | teaspoon salt |
| 12 | each egg whites, beaten to soft peaks |
| 1 | cup flour |
| 8 | cups tomato broth |
STUFF THE CHILES WITH JACK CHEESE, SET ASIDE
COMBINE EGG YOLKS AND WATER-MIX WELL
COMBINE 2 TABLESPOONS FLOUR AND SALT
ADD TO YOLK MIXTURE-MIX WELL
FOLD WHITES INTO YOLK MIXTURE
HEAT OIL TO 360 DEGREES
DREDGE CHILES IN FLOUR, SHAKE OFF EXCESS
COAT WITH EGG BATTER, ALLOWING EXCESS TO DRIP BACK INTO BOWL PLACE 2-3 CHILES INTO OIL AND DEEP FRY UNTIL LIGHTLY BROWNED ON ALL SIDES
REMOVE TO DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
REPEAT WITH REMAINING CHILES AND BATTER
LADLE 1/2 CUP TOMATO BROTH INTO EACH SERVING BOWL
PLACE 1 CHILE INTO EACH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 347 - Calories from Fat 168
Percent Total Calories From: Fat 48%, Protein 21%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 10g, Cholesterol 191mg, Sodium 610mg, Total Carbohydrate 26g, Dietary Fiber 1g, Sugars 0g, Protein 19g, Vitamin A 1505 units, Vitamin C 91 units, Calcium 0 units, Iron 3 units
| 6 | whole mild green chiles, roasted, peeled, and seeded |
| 2 | cups finely grated jack cheese |
| 2 | each egg yolks, beaten |
| 2 | each egg whites, beaten stiff |
| 1 | tablespoon flour |
| 1/4 | teaspoon salt |
| corn oil | |
| 1/4 | cup salsa roja or taco sauce |
| 1 | cup lettuce, as garnish |
STUFF CHILES WITH THE GRATED CHEESE
COMBINE THE YOLKS, FLOUR, AND SALT-MIX WELL
GENTLY FOLD IN THE WHITES
HEAT 1-2 INCHES OF OIL TO 360 DEGREES
DIP THE CHILES INTO THE BATTER, ALLOWING THE EXCESS TO DRIP OFF
PLACE CHILES INTO THE HOT OIL AND FRY UNTIL GOLDEN
TURN AND FRY UNTIL GOLDEN ON THE OTHER SIDE
REMOVE TO DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ARRANGE CHILES ON A BED OF THE SHREDDED LETTUCE
MOISTEN WITH A SMALL AMOUNT OF THE SALSA ROJA OR TACO SAUCE SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 418 - Calories from Fat 282
Percent Total Calories From: Fat 68%, Protein 23%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 16g, Cholesterol 204mg, Sodium 1016mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 1344 units, Vitamin C 54 units, Calcium 0 units, Iron 2 units
| 1/2 | pound bulk chorizo |
| 6 | whole roasted, peeled, and seeded mild green chiles |
| 1 | cup finely grated jack cheese |
| 5 | each eggs, beaten |
| 1/2 | cup half and half, or cream |
| 1/2 | teaspoon white pepper |
HEAT SAUSAGE IN A SKILLET, OVER A MODERATE FLAME
HEAT AND STIR TO BROWN WELL
DRAIN AND SET ASIDE
SPLIT CHILES, LENGTHWISE, TO LAY FLAT
REMOVE AND DISCARD ANY REMAINING SEEDS
LINE THE BOTTOM AND SIDES OF A GLASS PIE PAN WITH THE CHILES TOP WITH SAUSAGE AND GRATED CHEESE
COMBINE EGGS, HALF & HALF OR CREAM, AND PEPPER-MIX WELL
POUR INTO PAN, OVER SAUSAGE AND CHEESE
BAKE @ 350 DEGREES FOR 25-30 MINUTES, UNTIL WELL SET IN THE CENTER
REMOVE FROM OVEN AND ALLOW TO COOL FOR 15 MINUTES BEFORE CUTTING
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 340 - Calories from Fat 241
Percent Total Calories From: Fat 71%, Protein 24%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 12g, Cholesterol 235mg, Sodium 773mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 20g, Vitamin A 705 units, Vitamin C 25 units, Calcium 0 units, Iron 2 units
| 1/2 | pound ground round |
| 1/2 | cup minced onion |
| 6 | ounces tomato paste |
| 12 | ounces beer |
| 16 | ounces undrained kidney beans |
| 2 to 1 | tablespoon |
| 1 | teaspoon sugar |
| 1 | teaspoon garlic powder |
| 1 | teaspoon salt |
| 1/2 | teaspoon oregano |
| 1 | teaspoon black pepper |
COMBINE BEEF AND ONIONS IN A SAUCEPAN, OVER A MODERATE FLAME HEAT AND STIR FOR 5-10 MINUTES, UNTIL BEEF HAS BROWNED AND ONIONS HAVE SOFTENED
ADD TOMATO PASTE AND BEER-MIX WELL
ADD BEANS IN THEIR JUICE, CHILI POWDER, SUGAR, AND GARLIC POWDER-MIX WELL
SEASON TO TASTE WITH SALT AND BLACK PEPPER
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15-20 MINUTES, ADDING WATER AS NEEDED TO ADJUST CONSISTENCY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 659 - Calories from Fat 145
Percent Total Calories From: Fat 22%, Protein 24%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 6g, Cholesterol 48mg, Sodium 687mg, Total Carbohydrate 84g, Dietary Fiber 8g, Sugars 0g, Protein 40g, Vitamin A 1598 units, Vitamin C 25 units, Calcium 0 units, Iron 13 units
| 1 | pound dried black beans |
| 1 | tablespoon salt |
| 1/4 | cup olive oil |
| 2 | cups minced onions |
| 7 | ounces diced green chiles |
| 3 | pounds ground round |
| 3/4 | cup tomato paste |
| 3 | tablespoons |
| 1 | tablespoon red wine vinegar |
| 1 | teaspoon dry mustard |
| 1 | tablespoon minced garlic |
| 1 | teaspoon celery seed |
| 1/2 | teaspoon cumin seed |
| 1/8 | teaspoon cayenne |
| 1/4 | teaspoon black pepper |
PLACE BEANS IN A SAUCEPOT WITH WATER TO COVER, OVER A MODERATE FLAME
BRING TO A BOIL, SIMMER FOR 3 MINUTES, REMOVE FROM HEAT, COVER, AND LET STAND FOR 60 MINUTES
DRAIN, RINSE WITH COLD WATER, AND DRAIN WELL
SPRINKLE SALT OVER THE BEANS, ADD WATER TO COVER, AND PLACE OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL TENDER (ADDING WATER AS NEEDED TO KEEP BEANS COVERED) REMOVE FROM HEAT, SET ASIDE
HEAT THE OLIVE OIL IN A DUTCH OVEN, OVER A MEDIUM FLAME
ADD THE ONIONS AND BELL PEPPERS, HEAT AND STIR FOR 5-6 MINUTES
ADD THE GROUND BEEF, HEAT AND STIR FOR 5-6 MINUTES, UNTIL ALL OF THE REDNESS DISAPPEARS
ADD THE BEANS IN LIQUID AND THE REMAINING INGREDIENTS
BRING TO A BOIL, REDUCE HEAT TO LOW, COVER, AND SIMMER FOR 60-90 MINUTES
SEASON TO TASTE WITH ADDITIONAL SALT AND PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 723 - Calories from Fat 479
Percent Total Calories From: Fat 66%, Protein 20%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 53g, Saturated Fat 19g, Cholesterol 145mg, Sodium 1460mg, Total Carbohydrate 25g, Dietary Fiber 3g, Sugars 0g, Protein 36g, Vitamin A 1511 units, Vitamin C 31 units, Calcium 0 units, Iron 6 units
| 1/4 | cup soy sauce |
| 1 | tablespoon honey |
| 1/4 | cup chili sauce |
COMBINE INGREDIENTS-MIX WEL
Nutrition Facts
Amount Per Serving:
Calories 31 - Calories from Fat 1
Percent Total Calories From: Fat 3%, Protein 14%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1033mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 1468 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units
| 14 | ounces diced green chiles |
| 1 | cup minced onion |
| 2 | tablespoons unsalted butter |
| 2 | cups slivered cooked chicken |
| 1/2 | cup sour cream |
| 1/2 | cup grated sharp cheddar cheese |
| 1/4 | cup minced black olive |
| 4 | each large flour tortillas |
| corn oil, for frying |
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS, HEAT AND STIR FOR 5 MINUTES
ADD CHICKEN, SOUR CREAM, GRATED CHEDDAR, AND OLIVES-MIX WELL REMOVE FROM HEAT
DIVIDE MIXTURE EVENLY BETWEEN TORTILLAS
FOLD ONE EDGE OVER FILLING
FOLD IN SIDES AND ROLLUP TO REMAINING EDGE
SECURE WITH TOOTHPICKS
HEAT OIL TO 370 DEGREES
ADD CHIMICHANGAS TO HOT OIL AND FRY UNTIL WELL BROWNED ON ALL SIDES
DRAIN ON PAPER TOWELS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 643 - Calories from Fat 312
Percent Total Calories From: Fat 48%, Protein 19%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 13g, Cholesterol 108mg, Sodium 1672mg, Total Carbohydrate 52g, Dietary Fiber 2g, Sugars 0g, Protein 31g, Vitamin A 1563 units, Vitamin C 71 units, Calcium 0 units, Iron 2 units
| 1 | pound lean ground pork |
| 1 | teaspoon salt |
| 2 | tablespoons red chile powder |
| 1/4 | teaspoon ground cloves |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | tablespoon hot paprika |
| 1 | teaspoon minced garlic |
| 1 | teaspoon dried oregano |
| 2 | tablespoons apple cider vinegar |
| 2 | tablespoons water |
| medium sausage casings |
COMBINE INGREDIENTS-MIX WELL
RUN COLD WATER THROUGH CASINGS AND SOAK FOR 2 HOURS, DRAIN RETURN TO COLD WATER AND BLOW THROUGH ONE END, DISCARDING ANY SECTIONS WITH HOLES, DRAIN WELL
FIT SAUSAGE TUBE ONTO A MEAT GRINDER
SLIDE CASINGS ONTO TUBE, TIE END OF CASING LOOSELY
FILL CASINGS LOOSELY, TIE AT REGULAR INTERVAL
Nutrition Facts
Amount Per Serving:
Calories 786 - Calories from Fat 318
Percent Total Calories From: Fat 40%, Protein 52%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 11g, Cholesterol 286mg, Sodium 2775mg, Total Carbohydrate 14g, Dietary Fiber 4g, Sugars 0g, Protein 103g, Vitamin A 6424 units, Vitamin C 17 units, Calcium 0 units, Iron 8 units
| 28 | ounces canned tomatoes, drained |
| 1 | cup minced onion |
| 2 | tablespoons minced garlic |
| 1/4 | cup minced parsley |
| 6 | each whole green chiles, roasted, peeled, and seeded |
| 1 | tablespoon distilled white vinegar |
| 1 | tablespoon sugar, to taste |
| 1 | teaspoon dried oregano |
| 1/2 | teaspoon kosher salt, to taste |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PULSE TO CHOP FINE AND MIX WELL
COVER AND CHILL FOR 2-96 HOURS
SERVE AT ROOM TEMPERATURE OR SLIGHTLY CHILLED, WITH CHIP
Nutrition Facts
Amount Per Serving:
Calories 38 - Calories from Fat 2
Percent Total Calories From: Fat 6%, Protein 13%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 473mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 643 units, Vitamin C 28 units, Calcium 0 units, Iron 1 units
| 2 | pounds skirt steak |
| 1 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1 | tablespoon minced garlic |
| 1/2 | cup strained fresh lime juice |
| 12 | each flour tortillas, heated |
| 3/4 | cup guacamole |
| 1/3 | cup salsa |
| 1/3 | cup sour cream |
CUT SKIRT STEAKS INTO 6-INCH LONG PIECES
RUB WITH SALT, PEPPER, AND MINCED GARLIC
PLACE INTO A SHALLOW CASSEROLE
POUR IN LIME JUICE TO COVER
COVER AND CHILL FOR 30-60 MINUTES
REMOVE FROM MARINADE
GRILL QUICKLY OVER HOT COALS
SLICE INTO THIN STRIPS
SERVE HOT WITH HOT TORTILLAS, GUACAMOLE, SALSA, AND SOUR CREAM TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 777 - Calories from Fat 229
Percent Total Calories From: Fat 29%, Protein 27%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 7g, Cholesterol 96mg, Sodium 1099mg, Total Carbohydrate 86g, Dietary Fiber 0g, Sugars 0g, Protein 52g, Vitamin A 102 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units
| 1/4 | cup unsalted butter |
| 1 | cup finely minced onion |
| 2 | tablespoons very finely minced garlic |
| 1 | teaspoon Hungarian paprika |
| 2 | cups tomato sauce |
| 1/4 | cup apple cider vinegar |
| 2 | tablespoons strained fresh lemon juice |
| 1 | teaspoon dry mustard |
| 1/2 | teaspoon liquid hot pepper sauce |
| 1/2 | teaspoon kosher salt |
| 1 | tablespoon freshly ground black pepper |
HEAT BUTTER IN A SAUCEPOT, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 3-4 MINUTES
ADD GARLIC AND SAUTE FOR 2-3 MINUTES
ADD PAPRIKA AND DRY MUSTARD-MIX WELL
ADD REMAINING INGREDIENTS-MIX WELL
BRING TO THE BOIL AND REDUCE FLAME TO LOW
HEAT AND STIR FOR 12-15 MINUTES, UNTIL THICKENED
REMOVE FROM HEAT AND ALLOW TO COOL
USE AS A MOP OR DUN
Nutrition Facts
Amount Per Serving:
Calories 98 - Calories from Fat 55
Percent Total Calories From: Fat 56%, Protein 7%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 513mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 983 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 2 | whole avocados |
| 1 | cup tomato concasse |
| 1/2 | cup rinsed, finely minced sweet onion |
| 4 | ounces diced green chiles, drained |
| 1 | tablespoon minced garlic |
| 1 | tablespoon strained fresh lemon juice |
| 1/4 | teaspoon salt |
HALVE AVOCADOS LENGTHWISE; REMOVE AND RESERVE PITS
SCOOP FLESH FROM SHELLS
COMBINE AVOCADO FLESH WITH REMAINING INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO BLEND WELL
TRANSFER TO A BOWL
PRESS PITS INTO BOWL (retards blackening)
SERVE CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 142 - Calories from Fat 94
Percent Total Calories From: Fat 66%, Protein 6%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 0mg, Sodium 330mg, Total Carbohydrate 10g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 713 units, Vitamin C 29 units, Calcium 0 units, Iron 1 units
| 10 | each seeded, small dice plum tomatoes |
| 1 | cup rinsed, small dice sweet red onion |
| 1 | cup seeded, small dice red bell pepper |
| 1/4 | cup seeded, very finely minced jalapeno chile |
| 1/4 | cup minced fresh cilantro |
| 1/2 | cup strained fresh lemon juice |
| 1/2 | cup tomato puree |
| 1 | tablespoon kosher salt |
| 1 | tablespoon freshly ground black pepper |
| 3 | cups freshly cut whole kernel corn |
| 60 | each croustades |
COMBINE TOMATOES, ONIONS, BELL PEPPERS, CHILES, AND CILANTRO-TOSS TO MIX WELL
COMBINE LEMON JUICE AND TOMATO PUREE-MIX WELL
POUR OVER TOMATO MIXTURE
SEASON WITH SALT AND PEPPER
ADD CORN-TOSS TO MIX WELL
SPOON INTO CROUSTADES
SERVE AT ONC
Nutrition Facts
Amount Per Serving:
Calories 174 - Calories from Fat 96
Percent Total Calories From: Fat 55%, Protein 5%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 0mg, Sodium 321mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 230 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons bacon fat or lard |
| 1 | pound ground round |
| 1 | cup minced onion |
| 1/4 | cup minced garlic |
| 2 | cups tomato concasse |
| 1/2 | cup bran |
| 2 | tablespoons |
| 1/2 | teaspoon oregano |
| 1/2 | teaspoon ground cumin |
| 1/2 | teaspoon salt |
| 1 | cup yellow cornmeal |
| 1 | each egg, beaten |
| 1 | cup buttermilk or milk |
| 1 | tablespoon melted butter |
| 1/2 | teaspoon baking soda |
HEAT THE BACON FAT OR LARD IN A SKILLET, OVER A MEDIUM FLAME ADD THE GROUND BEEF, ONIONS, AND GARLIC
HEAT AND STIR FOR 6-8 MINUTES, UNTIL ONIONS ARE SOFTENED AND ALL OF THE REDNESS DISAPPEARS FROM THE BEEF
ADD THE TOMATOES, BRAN, CHILE POWDER, OREGANO, CUMIN, AND SALT-STIR TO MIX WELL
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 20 MINUTES
COMBINE REMAINING INGREDIENTS-MIX WELL
SPREAD OVER BEEF MIXTURE AS FOR DUMPLINGS OR AS A CRUST BAKE @ 400 DEGREES FOR 30 MINUTES, UNTIL CRUST IS LIGHTLY BROWNED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 725 - Calories from Fat 407
Percent Total Calories From: Fat 56%, Protein 16%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 19g, Cholesterol 172mg, Sodium 593mg, Total Carbohydrate 50g, Dietary Fiber 3g, Sugars 0g, Protein 29g, Vitamin A 2032 units, Vitamin C 34 units, Calcium 0 units, Iron 5 units
| 1 | cup yellow cornmeal |
| 1 | cup flour |
| 1 | tablespoon baking powder |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon ground cumin |
| 1/4 | teaspoon |
| 1 | each egg, beaten |
| 1 | cup milk |
| 1/4 | cup corn oil |
| 1 | each avocado, peeled, seeded, and diced small |
| 1/4 | cup minced onion |
| 1/4 | cup tomato concasse |
| 2 | tablespoons seeded, minced hot chiles |
| 1/2 | cup finely grated cheddar cheese |
| 1/4 | cup minced black olive |
COMBINE DRY INGREDIENTS IN A LARGE BOWL, SET ASIDE
IN ANOTHER BOWL, COMBINE REMAINING INGREDIENTS-MIX WELL
ADD TO DRY INGREDIENTS-MIX JUST UNTIL EVENLY MOISTENED
POUR INTO A GREASED HOTEL PAN
BAKE @ 400 DEGREES FOR 20-35 MINUTES, UNTIL A TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN
COOL SLIGHTLY BEFORE SERVING
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 291 - Calories from Fat 141
Percent Total Calories From: Fat 48%, Protein 10%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 4g, Cholesterol 38mg, Sodium 425mg, Total Carbohydrate 30g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 495 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 1 | pound ground round |
| 1/2 | cup minced onion |
| 1/2 | cup minced celery |
| 16 | ounces undrained canned tomatoes |
| 12 | ounces whole kernel corn, drained |
| 1 | cup tomato sauce |
| 1 | tablespoon |
| 1 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 1/4 | cup flour |
| 1 | teaspoon baking powder |
| 3/4 | cup yellow cornmeal |
| 1 | each egg, beaten |
| 1/2 | cup whipping cream or half and half |
| 2 | tablespoons corn oil |
COMBINE GROUND BEEF, ONIONS, AND CELERY IN A SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 10 MINUTES, UNTIL BEEF IS WELL BROWNED
DRAIN WELL
ADD TOMATOES, CORN, TOMATO SAUCE, CHILE POWDER, 1 TEASPOON SALT, AND PEPPER
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10 MINUTES REMOVE FROM HEAT, SET ASIDE
SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT
ADD CORNMEAL-MIX WELL
STIR IN BEATEN EGG, HALF & HALF, AND OIL-MIX WELL
SPOON BEEF MIXTURE INTO BUTTERED CASSEROLE
POUR BATTER OVER THE TOP
BAKE @ 425 DEGREES FOR 15 MINUTES, UNTIL BROWNED ON TOP REMOVE FROM OVEN AND LET REST FOR 15 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 488 - Calories from Fat 260
Percent Total Calories From: Fat 53%, Protein 16%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 11g, Cholesterol 107mg, Sodium 907mg, Total Carbohydrate 38g, Dietary Fiber 2g, Sugars 0g, Protein 19g, Vitamin A 1561 units, Vitamin C 24 units, Calcium 0 units, Iron 3 units
| 12 | each corn tortillas |
| nonstick cooking spray | |
| 2 | tablespoons salt |
DIP TORTILLAS IN WATER BRIEFLY, SHAKE TO DRAIN WELL
SPRAY LIGHTLY WITH NONSTICK COOKING SPRAY
SEASON WITH SALT CUT INTO WEDGES OR STRIPS
ARRANGE IN A SINGLE LAYER ON A BAKING SHEET
BAKE @ 500 DEGREES FOR 4 MINUTES
TURN AND BAKE @ 500 DEGREES FOR ANOTHER 2 MINUTES, UNTIL BROWNED
REMOVE FROM PAN AND PLACE ONTO A COOLING RACK
STORE IN AN AIRTIGHT CONTAINER FOR UP TO 5 DAYS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 222 - Calories from Fat 43
Percent Total Calories From: Fat 20%, Protein 11%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 3671mg, Total Carbohydrate 38g, Dietary Fiber 3g, Sugars 0g, Protein 6g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units
| 12 | each hard boiled eggs, halved |
| 1/4 | cup mayonnaise |
| 1 | tablespoon ground cumin |
| 1 | tablespoon finely minced capers |
| 1 | tablespoon prepared mustard |
| 1/2 | teaspoon salt |
| 1 | tablespoon seeded, finely minced jalapeno chile |
| 1 | teaspoon crushed red chiles |
| 1 | teaspoon very finely minced cilantro |
CAREFULLY REMOVE YOLKS FROM WHITES, SET WHITES ASIDE
MASH YOLKS FINE
COMBINE YOLKS, MAYONNAISE, CUMIN, CAPERS, MUSTARD, SALT, AND CHILES-MIX WELL
SPOON INTO A PASTRY BAG, FITTED WITH A LARGE STAR OR LEAF TIP
PIPE INTO WHITES
SPRINKLE WITH CRUSHED CHILES
GARNISH WITH CILANTRO
SERVE CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 113 - Calories from Fat 83
Percent Total Calories From: Fat 73%, Protein 23%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 214mg, Sodium 225mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 428 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | pounds skirt steak |
| 8 | ounces light rum |
| 18 | ounces liquid crab boil seasoning |
| 12 | each flour tortillas, warmed |
POUR RUM AND CRAB BOIL OVER MEAT
COVER AND CHILL FOR 4-24 HOURS
REMOVE FROM MARINADE
GRILL OVER A VERY HOT FIRE, FOR 3-5 MINUTES PER SIDE
REMOVE FROM GRILL AND ALLOW TO REST FOR 10 MINUTES
SLICE ACROSS THE GRAIN, INTO THIN STRIPS
SERVE WITH HEATED TORTILLA
Nutrition Facts
Amount Per Serving:
Calories 977 - Calories from Fat 196
Percent Total Calories From: Fat 20%, Protein 24%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 7g, Cholesterol 89mg, Sodium 2798mg, Total Carbohydrate 115g, Dietary Fiber 0g, Sugars 0g, Protein 58g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units
| 3 | tablespoons salt |
| 3 | tablespoons freshly ground black pepper |
| 1 | tablespoon garlic powder |
| 1 | tablespoon sweet or hot paprika |
| 2 | teaspoons finely ground bay leaves |
| 1 | teaspoon cayenne |
| 1 | teaspoon dry mustard |
COMBINE INGREDIENTS-MIX WELL
RUB ON BEEF
COVER AND CHILL FOR 4-48 HOURS
GRILL OR SMOKE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 13 - Calories from Fat 3
Percent Total Calories From: Fat 20%, Protein 16%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1757mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 420 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 10 | each bay leaves, coarsely ground |
| 1 | tablespoon freshly ground black pepper |
| 1 | tablespoon dried basil |
| 1 | tablespoon garlic powder |
| 1 | teaspoon dried thyme |
| 1 | tablespoon dried oregano |
| 2 | teaspoons ground cloves |
| 2 | teaspoons freshly grated nutmeg |
| 1 | teaspoon ground mace |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground cumin |
COMBINE INGREDIENTS-MIX WELL
USE AS A RUB FOR PORK OR GAM
Nutrition Facts
Amount Per Serving:
Calories 20 - Calories from Fat 5
Percent Total Calories From: Fat 23%, Protein 10%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 174 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 1/4 | cup unsalted butter |
| 10 | ounces diced green chiles |
| 1 | cup minced onion |
| 32 | ounces whole kernel corn |
| 1/2 | teaspoon kosher salt, to taste |
| 1 1/2 | cups finely grated cheddar cheese |
MELT THE BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS AND SAUTE UNTIL TRANSPARENT AND SOFTENED, WITHOUT BROWNING
ADD THE DICED CHILES, HEAT AND STIR FOR 4-5 MINUTES
ADD THE CORN; HEAT AND STIR 1-2 MINUTED, UNTIL HOT
SEASON TO TASTE WITH SALT
DIVIDE BETWEEN INDIVIDUAL RAMEKINS OR GRATIN DISHES
COVER WITH FOIL
BAKE @ 350 DEGREES FOR 10-12 MINUTES
REMOVE FOIL AND SPRINKLE WITH GRATED CHEESE
RETURN TO OVEN OR PASS UNDER A BROILER TO MELT AND LIGHTLY TOAST CHEESE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 173 - Calories from Fat 80
Percent Total Calories From: Fat 46%, Protein 13%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 25mg, Sodium 466mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 621 units, Vitamin C 23 units, Calcium 0 units, Iron 1 units
| 3 | cups flour |
| 1 | teaspoon salt |
| 3/4 | cup ice water |
| 4 | teaspoons vinegar |
| 1 | each extra large egg yolk |
| 1 | cup lard or vegetable shortening |
COMBINE FLOUR AND SALT-MIX WELL
COMBINE WATER, VINEGAR, AND EGG YOLK-MIX WELL
ADD TO FLOUR MIXTURE-MIX WELL
FORM INTO A BALL
COVER AND ALLOW TO REST FOR 30 MINUTES
ROLLOUT TO A 10x16-INCH RECTANGLE
SPREAD WITH 1/3 CUP LARD, FOLD INTO THIRDS
WRAP IN PLASTIC AND CHILL FOR 15-30 MINUTES
ROLLOUT, SPREAD, FOLD, WRAP, AND CHILL TWICE MORE
CHILL OVERNIGH
Nutrition Facts
Amount Per Serving:
Calories 405 - Calories from Fat 240
Percent Total Calories From: Fat 59%, Protein 5%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 4g, Cholesterol 26mg, Sodium 295mg, Total Carbohydrate 36g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 39 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1 | package active dry yeast |
| 1/3 | cup water |
| 2 | tablespoons corn oil |
| 1 | cup flour |
| 1/2 | teaspoon salt |
| 3/4 | pound boneless lean pork, cut to 1/2-inch dice |
| 1 | pound skinless boneless chicken breast, cut to 1/2-inch dice |
| 2 | tablespoons corn oil |
| 1 | cup minced onion |
| 1 | tablespoon minced garlic |
| 1 | cup seeded, julienne green bell pepper |
| 1 | cup canned crushed tomatoes |
| 1 | teaspoon salt |
| 1 | tablespoon minced parsley |
SPRINKLE YEAST OVER WATER, LET STAND FOR 10 MINUTES
STIR IN OIL, 1 CUP FLOUR, AND SALT
BEAT UNTIL DOUGH PULLS AWAY FROM SIDES OF BOWL
MIX IN ANOTHER 1/4 CUP FLOUR TO MAKE A SOFT DOUGH
SPREAD REMAINING 1/4 CUP FLOUR OVER A LARGE CUTTING BOARD TURNOUT DOUGH ONTO FLOURED BOARD, KNEAD UNTIL SMOOTH
PLACE INTO A GREASED BOWL, TURN TO COAT WELL
COVER AND LET RISE FOR 45-60 MINUTES, UNTIL DOUBLED MEANWHILE, BROWN PORK AND CHICKEN IN OIL
ADD ONIONS, GARLIC, AND BELL PEPPERS
HEAT AND STIR FOR 10 MINUTES, UNTIL VEGETABLES SOFTEN
STIR IN TOMATOES AND SALT
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 5 MINUTES REMOVE COVER, HEAT AND STIR UNTIL MOST OF MOISTURE HAS EVAPORATED
REMOVE FROM HEAT
ROLLOUT DOUGH TO A DIAMETER OF 12-INCHES
PLACE INTO A PAELLA OR PIZZA PAN
SPREAD TOPPING EVENLY OVER DOUGH, LEAVING A BORDER OF 1/2-INCH
BAKE @ 350 DEGREES FOR 40-45 MINUTES, UNTIL CRUST IS LIGHTLY BROWNED
SERVE HOT OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 357 - Calories from Fat 133
Percent Total Calories From: Fat 37%, Protein 38%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 75mg, Sodium 731mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 34g, Vitamin A 415 units, Vitamin C 25 units, Calcium 0 units, Iron 2 units
| 4 | each dried ancho chiles, soaked in hot water for 30 minutes |
| 1 | tablespoon peanut oil |
| 1 1/2 | cups finely minced sweet onions |
| 1 | tablespoon fennel seed |
| 2 | tablespoons garlic, minced |
| 2 | teaspoons seeded, finely minced hot chiles |
| 1 1/2 | cups low salt chicken stock |
| 1/2 | cup Gamay Beaujolais |
| 1 | cup tomato concasse |
| 1/2 | teaspoon cinnamon |
| 1 | tablespoon honey |
| 1 | tablespoon strained fresh lime juice |
| 1/4 | cup minced cilantro |
| 1/4 | teaspoon kosher salt, to taste |
| 1/4 | teaspoon freshly ground black pepper, to taste |
REMOVE STEMS AND SEEDS FROM CHILES, SET ASIDE
HEAT OIL IN A SAUCEPAN, OVER A MODERATE FLAME
ADD ONIONS AND SAUTE FOR 2-3 MINUTES, UNTIL SOFTENED
ADD FENNEL, GARLIC, AND CHILES
SAUTE FOR ANOTHER 3 MINUTES
ADD STOCK, WINE, TOMATO, CINNAMON, AND CHILES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15-20 MINUTES, UNTIL THICKENED
REMOVE FROM HEAT AND TRANSFER TO A FOOD PROCESSOR
PROCESS UNTIL REDUCED TO A SMOOTH PUREE
ADD HONEY AND LIME JUICE
STRAIN THROUGH A FINE CHINOIS
THIN WITH ADDITIONAL STOCK AS NECESSARY
STIR IN CILANTRO LEAVES
SEASON TO TASTE WITH SALT AND PEPPER
COVER AND CHILL FOR UP TO 10 DAYS
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 48 - Calories from Fat 13
Percent Total Calories From: Fat 28%, Protein 8%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 245mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 400 units, Vitamin C 7 units, Calcium 0 units, Iron 0 units
| 1 | pound ground round |
| 1/4 | cup water |
| 1 1/2 | ounces finely grated unsweetened chocolate |
| 1 | cup beef stock |
| 2 | cups seedless raisins |
| 1/2 | cup toasted pine nuts |
| 1/4 | tablespoon ground cloves |
| 1 | teaspoon ground coriander |
| 1 | teaspoon ground cinnamon |
| 1/4 | teaspoon salt |
| 1/2 | cup dry red wine |
| 1 | whole roasting chicken, about 5 lbs |
| 1/2 | cup unsalted butter |
| cup kosher salt | |
| cup freshly ground black pepper |
COMBINE GROUND BEEF AND WATER IN A SKILLET, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES
REMOVE FROM HEAT AND DRAIN WELL
MELT CHOCOLATE AND ADD TO BEEF MIXTURE-MIX WELL
STRIN IN BEEF STOCK, RAISINS, PINE NUTS, CLOVES, CORIANDER, CINNAMON, AND SALT
PLACE OVER A MEDIUM FLAME AND SIMMER FOR 15 MINUTES, STIRRING OFTEN
ADD WINE AND SIMMER ANOTHER 10 MINUTES
REMOVE FROM HEAT AND ALLOW TO COOL
RUB CHICKEN WITH BUTTER, INSIDE AND OUT
SEASON WITH KOSHER SALT AND BLACK PEPPER
BUTFF WITH BEEF MIXTURE AND TRUSS THE OPENINGS
PLACE ONTO A RACK IN A ROASTING BAG, PLACE INTO A ROASTING PAN
ROAST @ 350 DEGREES FOR 60-90 MINUTES, TO AN INTERNAL TEMPERATURE OF 180 DEGREES
REMOVE FROM OVEN AND ALLOW TO REST FOR 10 MINUTES BEFORE CARVING
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 1194 - Calories from Fat 723
Percent Total Calories From: Fat 61%, Protein 20%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 80g, Saturated Fat 31g, Cholesterol 310mg, Sodium 19197mg, Total Carbohydrate 57g, Dietary Fiber 4g, Sugars 0g, Protein 60g, Vitamin A 2375 units, Vitamin C 9 units, Calcium 0 units, Iron 12 units
| 12 | each chicken wings, joints separated |
| 1/3 | cup mayonnaise |
| 1/3 | cup liquid hot pepper sauce |
| 1/3 | cup corn syrup |
PLACE WINGS ONTO A RACK IN A SHALLOW ROASTING PAN
ROAST @ 400 DEGREES FOR 30 MINUTES
MEANWHILE, COMBINE REMAINING INGREDIENTS-MIX WELL
BAKE WINGS @ 300 DEGREES FOR 30 MINUTES, BASTING WITH TABASCO MIXTURE EVERY 10 MINUTES
SERVE HOT OR WARM
Nutrition Facts
Amount Per Serving:
Calories 178 - Calories from Fat 115
Percent Total Calories From: Fat 64%, Protein 20%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 40mg, Sodium 82mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 94 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 12 | each chicken wings, joints separated |
| 1/2 | cup catsup |
| 1/4 | cup cider vinegar |
| 1/4 | cup honey |
| 8 to 1 | tablespoon liquid hot pepper sauce |
SEPARATE WINGS AT THE JOINT, DISCARDING TIPS
ARRANGE WINGS INTO FOIL-LINED BAKING PANS
BAKE @ 400 DEGREES FOR 40 MINUTES, STIRRING EVERY 10 MINUTES TO KEEP FROM STICKING TO THE FOIL
MEANWHILE COMBINE REMAINING INGREDIETS-MIX WELL
POUR OVER WINGS TO COAT EVENLY
BAKE @ 400 DEGREES FOR 20-30 MINUTES, TURNING OFTEN, UNTIL LIGHTLY BROWNED
SERVE HOT OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 285 - Calories from Fat 142
Percent Total Calories From: Fat 50%, Protein 26%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 4g, Cholesterol 75mg, Sodium 311mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 347 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 1/2 | pound beef suet |
| 2 | pounds ground round |
| 3 | tablespoons minced garlic |
| 1/4 | cup hot chile powder |
| 2 | tablespoons hot paprika |
| 1 | tablespoon kosher salt |
| 1/2 | tablespoon freshly ground white pepper |
| 1/2 | teaspoon cumin seed |
| 1 | tablespoon crushed red chiles |
| 4 | cups water |
| 6 | cups canned kidney beans, drained |
HEAT SUET IN A DUTCH OVEN, OVER A MEDIUM-LOW FLAME
HEAT AND STIR UNTIL PARTIALLY RENDERED AND LIGHTLY BROWNED
ADD BEEF, GARLIC, CHILE POWDER, PAPRIKA, SALT, PEPPER, CUMIN, AND RED PEPPER FLAKES
HEAT AND STIR FOR 8-10 MINUTED TO BROWN BEEF
REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS
ADD WATER, COVER, AND SIMMER FOR 90 MINUTES, STIRRING OFTEN ADD BEANS AND SIMMER, UNCOVERED, FOR 15-30 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 730 - Calories from Fat 526
Percent Total Calories From: Fat 72%, Protein 15%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 58g, Saturated Fat 27g, Cholesterol 116mg, Sodium 1379mg, Total Carbohydrate 24g, Dietary Fiber 2g, Sugars 0g, Protein 27g, Vitamin A 3453 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units
| 2 | cups flour, sifted |
| 1 | teaspoon salt |
| 1 | teaspoon baking powder |
| 1/4 | cup lard |
| 1 | cup water |
COMBINE INGREDIENTS-MIX WELL
ADD ADDITIONAL FLOUR OR WATER AS NEEDED FOR A STIFF DOUGH TURNOUT ONTO FLOURED BOARD
KNEAD UNTIL SMOOTH AND ELASTIC
COVER AND ALLOW TO REST FOR 15 MINUTES
ROLL INTO 1-1/2 INCH BALLS
ROLLOUT EACH BALL INTO AN 8-INCH DIAMETER ROUND
TOAST ON BOTH SIDES IN A CAST IRON SKILLET OR UNGREASED GRIDDLE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 174 - Calories from Fat 66
Percent Total Calories From: Fat 38%, Protein 7%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 7mg, Sodium 338mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | cup milk |
| 1/3 | cup sugar |
| 2 | teaspoons salt |
| 1/2 | cup butter |
| 2 | packages active dry yeast |
| 1/2 | cup warm (105-110 degree) water |
| 2 | each eggs, beaten |
| 3 | cups flour |
| 1 | cup yellow cornmeal |
COMBINE MILK, SUGAR, SALT, AND BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT UNTIL BUTTER MELTS AND MILK HAS SCALDED
REMOVE FROM HEAT AND COOL TO THE TOUCH
COMBINE YEAST AND WARM WATER, ALLOW TO STAND FOR 5 MINUTES COMBINE ALL INGREDIENTS IN A MIXER BOWL
BEAT FOR 2-3 MINUTES ON A MEDIUM SPEED UNTIL STIFF BUT WELL BLENDED
SPOON INTO TWO BUTTERED 8-INCH CAKE PANS OR 9x5x3-INCH LOAF PANS
COVER, SET IN A WARM PLACE, AND ALLOW TO RISE FOR 60 MINUTES, OR UNTIL DOUBLED
BAKE @ 375 DEGREES FOR 30-35 MINUTES
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 272 - Calories from Fat 87
Percent Total Calories From: Fat 32%, Protein 9%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 59mg, Sodium 492mg, Total Carbohydrate 40g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 416 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | each eggplants, cut into finger-sized strips |
| 1 | each egg, beaten |
| 1/2 | cup milk |
| 1 | cup flour, sifted |
| 1/4 | teaspoon salt |
| corn oil, for frying |
COMBINE EGGS AND MILK-MIX WELL
ADD FLOUR AND SALT, STIR TO MAKE A BATTER
HEAT OIL TO 375 DEGREES
DIP EGGPLANT IN BATTER, ALLOWING EXCESS TO DRIP OFF
ADD EGGPLANT FINGERS TO HOT OIL AND FRY UNTIL GOLDEN ON ALL SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 129 - Calories from Fat 36
Percent Total Calories From: Fat 28%, Protein 13%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 38mg, Sodium 120mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 103 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 6 | cups sweet red onions, thinly sliced |
| 1 | each egg, beaten |
| 1/2 | cup milk |
| 1 | cup flour, sifted |
| 1/4 | teaspoon salt |
| corn oil, for frying |
SEPARATE ONIONS INTO RINGS
COMBINE EGGS AND MILK-MIX WELL
ADD FLOUR AND SALT, STIR TO MAKE A BATTER
HEAT OIL TO 375 DEGREES
DIP ONIONS IN BATTER, ALLOWING EXCESS TO DRIP OFF
ADD ONIONS TO HOT OIL AND FRY UNTIL GOLDEN
TURN AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 184 - Calories from Fat 38
Percent Total Calories From: Fat 21%, Protein 12%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 38mg, Sodium 124mg, Total Carbohydrate 31g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 79 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units
| 1 | pound lean coarsely ground pork |
| 1 | teaspoon salt |
| 2 | tablespoons hot chile powder |
| 1 | tablespoon very finely minced garlic |
| 1 | teaspoon oregano |
| 2 | tablespoons vinegar |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR UP TO 6 DAYS
SHAPE INTO THIN PATTIES OR COCKTAIL MEATBALLS AND SAUTE GENTLY TO BROWN WELL
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 771 - Calories from Fat 303
Percent Total Calories From: Fat 39%, Protein 53%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 11g, Cholesterol 286mg, Sodium 2690mg, Total Carbohydrate 14g, Dietary Fiber 3g, Sugars 0g, Protein 103g, Vitamin A 7836 units, Vitamin C 11 units, Calcium 0 units, Iron 6 units
| 1/4 | cup rendered bacon fat, or lard |
| 5 | cups cooked pinto beans, drained |
| 1 | tablespoon pureed garlic |
| beef broth, reserved from cooking beans |
HEAT FAT OR OIL IN A SKILLET, OVER A MODERATE FLAME
ADD 1 CUP BEANS AND GARLIC, MASH WELL
CONTINUE TO ADD AND MASH BEANS
REDUCE FLAME TO LOW, ALLOW BEANS TO COOK TO A THICK PASTE ADD BROTH AS NECESSARY TO ADJUST CONSISTENCY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 286 - Calories from Fat 91
Percent Total Calories From: Fat 32%, Protein 16%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 9mg, Sodium 170mg, Total Carbohydrate 37g, Dietary Fiber 4g, Sugars 0g, Protein 12g, Vitamin A 3 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units
| 1 | pound pinto beans, soaked overnight and drained |
| 12 | cups cold water |
| 2 | cups thinly sliced onions |
| 2 | tablespoons minced garlic |
| 1 | tablespoon seeded, minced jalapeno chile |
| 1/4 | cup rendered bacon fat or lard |
| 2 | teaspoons salt |
| 2 | tablespoons corn oil |
| 1/2 | cup as garnish, minced onion |
COMBINE BEANS, WATER, SLICED ONIONS, CHILES, AND GARLIC IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 90 MINUTES, ADDING WATER AS NECESSARY
STIR IN LARD AND SALT
CONTINUE TO SIMMER UNTIL BEANS ARE TENDER, ADDING WATER AS NECESSARY TO MAINTAIN AT LEAST A SMALL QUANTITY OF LIQUID MASH THE BEANS JUST UNTIL EACH IS BROKEN, DO NOT MASH TO A PUREE
HEAT OIL IN A LARGE SKILLET
ADD HALF OF MINCED ONIONS, STIR
ADD HALF OF BEANS, HEAT AND STIR UNTIL MIXTURE PULLS AWAY FROM SIDES OF PAN
REPEAT WITH REMAINING BEANS AND MINCED ONIONS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 83 - Calories from Fat 48
Percent Total Calories From: Fat 58%, Protein 8%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 3mg, Sodium 421mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 10 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1/2 | cup olive oil |
| 1/4 | cup strained fresh lemon juice |
| 6 | cups tomato juice |
| 2 | cups beef broth |
| 1/2 | cup rinsed, finely minced onion |
| 1 | cup tomato concasse |
| 2 | cups brunoise celery |
| 1/4 | teaspoon tabasco sauce |
| 2 | teaspoons salt |
| 1/2 | teaspoon black pepper |
| 2 | cups stemmed, seeded, brunoise green bell peppers |
| 2 | cups peeled, seeded, small dice cucumbers |
| croutons, as garnish |
COMBINE OIL AND LEMON JUICE, BEAT TO MIX WELL
ADD TOMATO JUICE, BEEF BROTH, ONIONS, TOMATOES, CELERY, TABASCO, SALT, AND PEPPER-MIX WELL
COVER AND CHILL FOR 2-24 HOURS
POUR INTO INDIVIDUAL CUPS OR SMALL BOWLS
GARNISH WITH BELL PEPPERS, CUCUMBERS, AND CROUTONS
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 154 - Calories from Fat 101
Percent Total Calories From: Fat 65%, Protein 6%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 0mg, Sodium 1170mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1082 units, Vitamin C 55 units, Calcium 0 units, Iron 1 units
| 2 | pounds juicy ripe plum tomatoes |
| 2 | cups peeled, seeded, small dice cucumbers |
| 1 | cup stemmed, seeded, minced green bell pepper |
| 1 | cup small dice sweet onion |
| 3 | tablespoons olive oil |
| 2 | tablespoons red wine vinegar |
| 1/4 | cup tomato paste |
| 2 | teaspoons salt |
| 1 | teaspoon ground cumin |
| 1/2 | teaspoon celery seed |
| 1/2 | teaspoon tabasco sauce |
| 3 | envelopes unflavored gelatin |
| 1/2 | cup red wine |
| 3 | cups peeled, seeded, large dice avocados |
| 1 | cup small dice red and green bell pepper |
COMBINE TOMATOES WITH THEIR JUICE, CUCUMBER, BELL PEPPER, ONIONS, OLIVE OIL, VINEGAR, TOMATO PASTE, SALT, CUMIN, CELERY SEED, AND TABASCO SAUCE IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
SPRINKLE GELATIN OVER RED WINE IN A SMALL BOWL TO SOFTEN
SET BOWL OVER HOT WATER AND STIR UNTIL DISSOLVED
STIR GELATIN, AVODACOS, AND MINCED BELL PEPPER INTO PUREE SPOON INTO AN OILED OR PLASTIC LINED LOAF PAN
CHILL UNTIL FIR
Nutrition Facts
Amount Per Serving:
Calories 89 - Calories from Fat 55
Percent Total Calories From: Fat 61%, Protein 9%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 197mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 510 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units
| 3/4 | cup olive oil |
| 1/4 | cup strained fresh lemon juice |
| 1/4 | cup tomato juice |
| 2 | teaspoons cumin |
| 1 | tablespoon minced garlic |
| 2 | tablespoons minced cilantro |
| 1/4 | teaspoon salt |
| 2 | cups seeded, diced tomatoes |
| 1 | cup julienned sweet red onion |
| 1 | cup seeded, julienned red bell pepper |
| 1 | cup seeded, julienned yellow bell pepper |
| 1 | cup thinly bias-sliced celery |
| 1 | cup peeled, seeded, small dice cucumber |
| 1 | cup peeled, julienned jicama |
COMBINE OLIVE OIL, LEMON JUICE, TOMATO JUICE, CUMIN, GARLIC, CORIANDER, AND SALT-MIX WELL
COMBINE REMAINING INGREDIENTS POUR VINIAGRETTE MIXTURE OVER ALL-TOSS TO MIX WELL
ALLOW TO STAND FOR 30 MINUTES
TOSS AGAIN TO MIX WELL
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 305 - Calories from Fat 248
Percent Total Calories From: Fat 81%, Protein 3%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 4g, Cholesterol 0mg, Sodium 161mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 2409 units, Vitamin C 93 units, Calcium 0 units, Iron 1 units
| 1 | pound skirt steak |
| 1/2 | cup corn oil |
| 1 | cup very thinly sliced onion |
| 1 | tablespoon minced garlic |
| 2 | tablespoons strained fresh lime juice |
| 2 | tablespoons seeded, minced jalapeno chiles |
| 8 | each flour tortillas, heated |
COMBINE OIL, ONIONS, GARLIC, LIME JUICE, AND CHILES-MIX WELL POUR OVER STEAK
COVER AND CHILL FOR 1-24 HOURS
GRILL OVER VERY HOT COALS OR BROIL CLOSE TO THE FLAME
FOR 3-5 MINUTES ON EACH SIDE
REMOVE FROM GRILL AND ALLOW TO REST FOR 5 MINUTES
SLICE ON THE BIAS INTO THIN STRIPS
SERVE HOT, WITH HEATED TORTILLAS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 903 - Calories from Fat 388
Percent Total Calories From: Fat 43%, Protein 19%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 43g, Saturated Fat 8g, Cholesterol 67mg, Sodium 684mg, Total Carbohydrate 86g, Dietary Fiber 0g, Sugars 0g, Protein 43g, Vitamin A 80 units, Vitamin C 7 units, Calcium 0 units, Iron 3 units
| 3 | tablespoons corn oil |
| 2 | cups diced green chiles |
| 3 | cups scallions |
| 4 | cups tomato concasse |
| 1 | cup ground cumin |
| 1 | teaspoon sugar |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon fresh ground black pepper |
| 2 | cups sour cream |
| 12 | each corn tortillas |
| 2 | cups grated cheddar cheese |
| 2 | cups grated jack cheese |
HEAT 1 TABLESPOON OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME ADD THE CHILES AND SCALLIONS, HEAT AND STIR FOR 4-5 MINUTES, UNTIL SCALLIONS HAVE SOFTENED
ADD THE TOMATOES, CUMIN, SUGAR, SALT, AND PEPPER-MIX WELL BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES REMOVE FROM HEAT, STIR IN SOUR CREAM, AND SET ASIDE
HEAT REMAINING OIL IN A SMALL SKILLET, OVER A MODERATE FLAME SOFTEN TORTILLAS IN HOT OIL FOR 30 SECONDS ON EACH SIDE REMOVE TO DRAIN ON PAPER TOWELS
REPEAT WITH REMAINING TORTILLAS
FILL EACH TORTILLA WITH HALF OF THE GRATED CHEESE AND SAUCE MIXTURE
PLACE INTO A BAKING PAN
SPRINKLE REMAINING CHEESE ON TOP AND MOISTEN WITH REMAINING SAUCE
BAKE @ 350 DEGREES FOR 20-30 MINUTES, UNTIL CHEESE MELTS REMOVE FROM OVEN AND ALLOW TO STAND BEFORE CUTTING
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 402 - Calories from Fat 242
Percent Total Calories From: Fat 60%, Protein 15%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 11g, Cholesterol 52mg, Sodium 701mg, Total Carbohydrate 25g, Dietary Fiber 3g, Sugars 0g, Protein 15g, Vitamin A 1282 units, Vitamin C 38 units, Calcium 0 units, Iron 8 units
| 1 | pound sheets frozen filo dough, thawed |
| 1/4 | cup melted unsalted butter |
| 1 | cup rinsed, minced sweet red onion |
| 1 | tablespoon stemmed, seeded, and very finely minced hot chile |
| 2 | each peeled, seeded, small dice avocados |
| 1 | cup seeded, small dice tomato |
| 1 | teaspoon fruit fresh |
| 1 | teaspoon salt |
| 1/4 | cup strained fresh lime juice or fresh lemon juice |
CUT FILO DOUGH INTO 120ea) 2x2-INCH SQUARES
PRESS A SQUARE INTO EACH CUP OF A MINI-MUFFIN PAN
BRUSH EACH LIGHTLY WITH MELTED BUTTER
REPEAT FOR A TOTAL OF THREE LAYERS
BAKE @ 375 DEGREES FOR 10 MINUTES
REMOVE FROM OVEN, COOL
REPEAT WITH REMAINING DOUGH AND BUTTER TO MAKE 2 CUPS PER SERVING
COMBINE ONIONS AND CHILES IN A FOOD PROCESSOR
PULSE TO A SMALL DICE
ADD AVOCADOS, TOMATOES, AND FRUIT FRESH
PULSE JUST TO BARELY MIX
SEASON TO TASTE WITH SALT AND LEMON OR LIME JUICE
COVER AND CHILL BRIEFLY
PLACE 1 TEASPOON GUACAMOLE INTO EACH FILO CUP
GARNISH AS DESIRED
SERVE AT ONC
Nutrition Facts
Amount Per Serving:
Calories 122 - Calories from Fat 49
Percent Total Calories From: Fat 40%, Protein 3%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 6mg, Sodium 208mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 275 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units
| 1 | envelope unflavored gelatin |
| 1/4 | cup warm water |
| 1 | cup canned low sodium chicken broth |
| 2 | each large avocados |
| 1/2 | teaspoon strained fresh lemon juice |
| 1/2 | cup sour cream |
| 2 | teaspoons grated sweet onions |
| 1 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 1 | ounce diced green chiles |
| 1/8 | teaspoon tabasco sauce |
| 1 | teaspoon fruit fresh |
SPRINKLE GELATIN OVER WATER AND ALLOW TO SOFTEN BRIEFLY
HEAT BROTH TO A BOIL, IN A SAUCEPAN, OVER A MEDIUM FLAME
REMOVE FROM HEAT AND ADD TO GELATIN MIXTURE
STIR TO DISSOLVE GELATIN, SET ASIDE
PEEL, SEED, AND MASH AVOCADOS
STIR IN REMAINING INGREDIENTS
SLOWLY STIR IN GELATIN MIXTURE
POUR INTO A PLASTIC-LINED GELATIN MOLD
CHILL FOR 4-24 HOURS
INVERT ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 63 - Calories from Fat 48
Percent Total Calories From: Fat 77%, Protein 8%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 3mg, Sodium 178mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 177 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units
| 2 | cups cooked pinto beans |
| 1/2 | cup bacon fat or lard |
| 1 | teaspoon salt |
| 1 | teaspoon ground oregano |
MASH THE COOKED BEANS WITH A RICER OR POTATO MASHER
HEAT THE BACON FAT IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE MASHED BEANS, SALT, AND OREGANO
HEAT AND STIR UNTIL ALL BACON FAT HAS BEEN ABSORBED AND BEANS DRY SLIGHTLY
SERVE HOT, GARNISHED AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 186 - Calories from Fat 128
Percent Total Calories From: Fat 69%, Protein 8%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 6g, Cholesterol 13mg, Sodium 336mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 14 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | teaspoons unsalted butter |
| 1/4 | cup minced scallions |
| 1 | tablespoon minced garlic |
| 1/2 | cup minced parsley |
| 1 | teaspoon minced fresh oregano |
| 1/2 | teaspoon salt |
| 8 | ounces refrigerated crescent roll dough |
| 1/3 | cup shredded parmesan cheese |
MELT BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD SCALLIONS, GARLIC, PARSLEY, OREGANO, AND SALT
SAUTE FOR 2-3 MINUTES THEN REMOVE FROM HEAT
PRESS 2 PIECES OF DOUGH TOGETHER, TO MAKE A SQUARE
ROLLOUT INTO A 9-INCH SQUARE
SPREAD WITH HALF OF ONION MIXTURE
SPRINKLE WITH HALF OF THE PARMESAN CHEESE
ROLLUP AS FOR A JELLY ROLL
CUT INTO 1/2-INCH SLICES
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
REPEAT WITH REMAINING DOUGH, ONION MIXTURE, AND CHEESE
BAKE @ 375 DEGREES FOR 6-9 MINUTES, UNTIL GOLDEN
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 54 - Calories from Fat 16
Percent Total Calories From: Fat 29%, Protein 15%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 3mg, Sodium 176mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 182 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 12 | each large flour tortillas |
| 1 | pound cream cheese, softened |
| 1/3 | cup cranberry sauce |
| 1 | pound turkey, very thinly sliced |
| 1/2 | head romaine lettuce |
SPREAD TORTILLAS WITH A THIN LAYER OF CREAM CHEESE
SPREAD A SMALL AMOUNT OF CRANBERRY SAUCE ONTO THE CREAM CHEESE
COVER CRANBERRY SAUCE WITH A LAYER OF SLICED TURKEY
TOP TURKEY LAYER WITH A SINGLE LAYER OF LETTUCE
ROLLUP TIGHTLY AND PLACE SEAM-SIDE DOWN ONTO A BAKING SHEET COVER AND CHILL FOR 1-96 HOURS
CUT INTO 1-INCH SLICES
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 219 - Calories from Fat 92
Percent Total Calories From: Fat 42%, Protein 18%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 34mg, Sodium 206mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 302 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1/4 | cup butter |
| 1 | cup minced onion |
| 1 | tablespoon minced garlic |
| 16 | ounces canned crushed tomatoes, undrained |
| 2 | tablespoons Worcestershire sauce |
| 1/4 | cup honey |
| 1 | teaspoon |
| 1/4 | teaspoon ground cumin |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 8 | each chicken thighs |
COMBINE BUTTER, ONIONS, GARLIC, TOMATOES, WORCESTERSHIRE, HONEY, CHILE POWDER, CUMIN, SALT, AND PEPPER IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20-30 MINUTES, STIRRING OFTEN
BROIL OR GRILL CHICKEN FOR 30-45 MINUTES, UNTIL JUICES RUN CLEAR WHEN POKED, TURNING AND BASTING OFTEN
SERVE HOT OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 383 - Calories from Fat 156
Percent Total Calories From: Fat 41%, Protein 30%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 9g, Cholesterol 146mg, Sodium 593mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 29g, Vitamin A 1387 units, Vitamin C 26 units, Calcium 0 units, Iron 3 units
| 3/4 | cup dried pinto beans |
| 2 | cups tomato concasse |
| 2 | tablespoons seeded, finely minced jalapeno chiles |
| 1/4 | cup unsalted butter |
| 1 | pound ground round |
| 1/2 | pound lean ground pork |
| 2 | cups seeded, minced green bell peppers |
| 2 | teaspoons corn oil |
| 2 | cups minced onions |
| 1/4 | cup minced parsley |
| 1 | tablespoon minced garlic |
| 1/4 | cup |
| 1 | tablespoon salt |
| 1 | teaspoon black pepper |
| 1 | teaspoon cumin seed |
COMBINE BEANS AND WATER TO COVER IN A DUTCH OVEN, OVER A MODERATE FLAME
BRING TO A BOIL, SIMMER FOR 5 MINUTES, REMOVE FROM HEAT, COVER, LET STAND FOR 60 MINUTES
DRAIN, RINSE WITH COLD WATER, AND DRAIN WELL
ADD WATER TO COVER AND PLACE OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL BEANS ARE TENDER
ADD TOMATO CONCASSE AND SIMMER FOR 5 MINUTES
MEANWHILE, HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD BEEF, HEAT AND STIR UNTIL LIGHTLY BROWNED
REMOVE FROM HEAT AND SET ASIDE
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD BELL PEPPERS AND ONIONS
HEAT AND STIR FOR 5 MINUTES
ADD PARSLEY AND GARLIC
HEAT AND STIR FOR 3-4 MINUTES
ADD ONION MIXTURE, MEAT MIXTURE, AND REMAINING INGREDIENTS TO BEANS AND PLACE OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR
60 MINUTES
REMOVE COVER AND SIMMER ANOTHER 30 MINUTES
SERVE HOT, WITH CORNBREAD OR BISCUITS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 349 - Calories from Fat 224
Percent Total Calories From: Fat 64%, Protein 21%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 11g, Cholesterol 82mg, Sodium 1082mg, Total Carbohydrate 13g, Dietary Fiber 2g, Sugars 0g, Protein 18g, Vitamin A 1895 units, Vitamin C 41 units, Calcium 0 units, Iron 3 units
| 2 | cups mixed nuts |
| 3 | tablespoons unsalted butter |
| 1/8 | teaspoon ground cumin |
| 1/8 | teaspoon cayenne |
| 1/8 | teaspoon garlic powder |
| 1/4 | teaspoon kosher salt |
| 1/8 | teaspoon ground coriander |
ARRANGE NUTS IN AN UNGREASED BAKING PAN
BAKE @ 350 DEGREES FOR 7 MINUTES
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER NUTS-TOSS TO MIX WELL
BAKE @ 350 DEGREES FOR 5 MINUTES
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 361 - Calories from Fat 288
Percent Total Calories From: Fat 80%, Protein 8%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 8g, Cholesterol 16mg, Sodium 107mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 359 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 3 | cups mashed cooked pinto beans |
| 1 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1/4 | cup minced onion |
| 3 | each eggs, beaten slightly |
| 1 | cup salsa or tomato sauce |
| 1 | cup finely crushed cracker crumbs |
| 1/4 | cup uncooked rolled oats |
| 2 | tablespoons unsalted butter, room temperature |
| 1/4 | cup catsup |
COMBINE BEANS, SALT, PEPPER, ONIONS, EGGS, TOMATO SAUCE OR SALSA, CRACKER CRUMBS, OATMEAL, BUTTER, AND CATSUP-MIX WELL PACK INTO A LOAF PAN
DOT WITH BUTTER
TOP WITH CATSUP
BAKE @ 350 DEGREES FOR 40 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 301 - Calories from Fat 99
Percent Total Calories From: Fat 33%, Protein 16%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 117mg, Sodium 990mg, Total Carbohydrate 38g, Dietary Fiber 3g, Sugars 0g, Protein 12g, Vitamin A 831 units, Vitamin C 9 units, Calcium 0 units, Iron 4 units