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Shrimp Seviche
Smoky Bbq Wings
Sonoran Grilled Chicken
Sopa de Chiles Poblano
Sour Cream Avocado Dip
Southwest Riblets
Southwestern Chili
Southwestern Creamed Corn
Southwestern Pasta Salad
Southwestern Pork and Beans
Southwestern Spicy Bean Dip
Spanish Boiled Shrimp
Spanish Shellfish Salad
Spicy Bbq Roast Pork
Spicy Bbq Shrimp
Stuffed Fiesta Peppers
Stuffed Poblano Chiles with Walnut Sauce
Summer Potato Salad
Sweet Chile Glazed Wings
Sweet Jalapeno Meatballs
Sweet-Tangy Bbq Sauce
Taco Dip
Tangy Bbq Chicken
Tequila Crust
Tequila Fajitas
Tex/Mex Beef Dip
Tex/Mex Potato Salad
Texarkana Style Chili
Texas Bbq Pork Chops
Texas Panhandle Style Chili
Texas Style Beef Brisket
Texas Style Chili
Texas Style Cocktail Ribs
Texas Style Pate
Texas Style Rice
This...is Chili
Three Alarm Chili
Three Bean Chili
Three Pepper Beef
Tomato Salsa
Tortilla Soup
Tropical Gazpacho
Turkey Enchiladas
Western Bbq Beef Brisket
Winter Coleslaw
Yellow Cornbread
Zesty Garden Coleslaw
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| 1 | pound unpeeled medium tiger prawn |
| 2 | tablespoons salt |
| 1/4 | teaspoon crushed red chiles |
| 1/4 | teaspoon ground allspice |
| 1/2 | cup finely minced onion |
| 1/3 | cup olive oil |
| 1/2 | cup strained fresh lime juice |
| 1/4 | cup minced cilantro |
| 1 | teaspoon finely minced lime zest |
| 2 | tablespoons diced jalapeno chiles |
| 1 | teaspoon minced garlic |
| 1 | teaspoon crushed oregano |
COMBINE SHRIMP, SALT, RED PEPPER FLAKES, ALLSPICE IN A SAUCEPOT
ADD WATER TO COVER AND PLACE OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, SIMMER FOR 1 MINUTE
REMOVE FROM HEAT AND STRAIN THROUGH A COLLANDER
COOL, PEEL, AND DEVEIN SHRIMP
COMBINE SHRIMP WITH REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 12-24 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 202 - Calories from Fat 121
Percent Total Calories From: Fat 60%, Protein 31%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 115mg, Sodium 2497mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 327 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units
| 12 | each chicken wings |
| 1 | teaspoon salt |
| 1/2 | teaspoon fresh ground black pepper |
| 1 | cup wood chips, soaked in water |
| 2 | sprigs rosemary, soaked in water |
| 1/2 | cup Bullseye barbecue sauce |
REMOVE TIPS FROM WINGS, RESERVE FOR ANOTHER USE
SEPARATE WINGS INTO JOINTS AND/OR PREP FOR CONCUBINES
SEASON WITH SALT AND PEPPER
PREPARE A BED OF HOT COALS TO ONE SIDE OF COVERED BBQ
PLACE WINGS OVER COALS; SEAR AND TURN UNTIL GOLDEN
REMOVE TO PORTION OF GRILL AWAY FROM COALS
DRAIN WOOD CHIPS AND ROSEMARY; PLACE DIRECTLY ONTO COALS
COVER BBQ AND SMOKE WINGS FOR 30 MINUTES
REMOVE COVER AND TURN WINGS; BASTE WITH BBQ SAUCE
COVER AND COOK WINGS ANOTHER 30 MINUTES, BASTING EVERY 10 MINUTES
REMOVE TO SERVING PLATTER
SERVE HOT, WARM, OR AT ROOM TEMPERATURE
Nutrition Facts
Amount Per Serving:
Calories 115 - Calories from Fat 72
Percent Total Calories From: Fat 63%, Protein 32%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 38mg, Sodium 317mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 168 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | each broiler-fryer chickens, quartered |
| 1/4 | cup minced garlic |
| 1/4 | cup sesame seeds |
| 1/3 | cup olive oil |
| 1 | cup canned garbanzo beans |
| 2 | tablespoons strained fresh lemon juice |
| 2 | tablespoons minced parsley |
| 1/4 | teaspoon salt |
| 1 | teaspoon sesame oil |
| 2 | tablespoons freshly ground white pepper |
PLACE CHICKEN INTO A HOTEL PAN
COMBINE GARLIC, SESAME SEEDS, AND 2 TABLESPOONS OLIVE OIL IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
ADD GARBANZO BEANS, LEMON JUICE, PARSLEY, AND SALT
PROCESS TO A PASTE
WITH MACHINE RUNNING, ADD REMAINING OLIVE OIL AND SESAME OIL IN A THIN-STEADY STREAM
PROCESS UNTIL THICKENED
SPREAD EVENLY OVER CHICKEN
SEASON WITH GROUND PEPPER
COVER AND CHILL FOR 8-24 HOURS
GRILL OVER DIRECT HEAT FOR 20-30 MINUTES PER SIDE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 729 - Calories from Fat 472
Percent Total Calories From: Fat 65%, Protein 29%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 52g, Saturated Fat 13g, Cholesterol 241mg, Sodium 316mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 53g, Vitamin A 2149 units, Vitamin C 12 units, Calcium 0 units, Iron 5 units
| 12 | each corn tortillas |
| Mazola No Stick corn oil cooking spray | |
| 1/2 | cup masa harina |
| 8 1/4 | cups low sodium chicken stock |
| 24 | each poblano chiles, roasted, peeled, stemmed, and seeded |
| 1 | cup minced sweet onion |
| 1/3 | cup unsalted butter |
| 2 | cups half and half |
| 3/4 | pound diced fresh mozzarella or queso fresco |
| 1/4 | cup cilantro leaves, as garnish |
CUT TORTILLAS INTO 1-INCH TRIANGLES
SPRAY LIGHTLY WITH CORN OIL
PLACE ONTO A BAKING SHEET IN A SINGLE LAYER
BAKE @ 400 DEGREES UNTIL BROWNED
REMOVE FROM OVEN TO COOL ON PAPER TOWELS
REPEAT WITH REMAINING TORTILLAS, SET ASIDE
COMBINE MASA AND 1/4 CUP STOCK
MIX WELL, COVER, AND SET ASIDE
PLACE CHILES IN SALTED WATER TO SOFTEN FOR 60-90 MINUTES
DRAIN WELL
COMBINE CHILES AND MINCED ONIONS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD PUREE; HEAT AND STIR FOR 8-10 MINUTES
STIR IN REMAINING CHICKEN STOCK AND SIMMER FOR 8-10 MINUTES
STIR IN CREAM AND REMOVE FROM HEAT
PRESS MASA MIXTURE THROUGH A SIEVE INTO A MEDIUM BOWL
ADD A SMALL AMOUNT OF BROTH-MIX TO A SMOOTH PASTE
WHISK MASA MIXTURE INTO BROTH
SEASON TO TASTE WITH SALT AND WHITE PEPPER
PLACE OVER A VERY LOW FLAME FOR AT LEAST 60 MINUTES AND UP TO 4 HOURS, STIRRING OFTEN
DIVIDE CHEESE BETWEEN INDIVIDUAL SERVING BOWLS
LADLE IN BROTH
GARNISH WITH TORTILLA POINTS AND CILANTRO LEAVES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 362 - Calories from Fat 188
Percent Total Calories From: Fat 52%, Protein 16%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 12g, Cholesterol 56mg, Sodium 303mg, Total Carbohydrate 29g, Dietary Fiber 3g, Sugars 0g, Protein 14g, Vitamin A 10362 units, Vitamin C 220 units, Calcium 0 units, Iron 3 units
| 4 | each ripe avocados |
| 2 | tablespoons rinsed, very finely minced sweet onions |
| 1 | tablespoon seeded, very finely minced jalapeno chile |
| 2 | tablespoons strained fresh lemon or lime juice |
| 1 | cup sour cream |
| 1/2 | teaspoon salt |
REMOVE AND DISCARD PIT AND PEEL FROM AVOCADOS
MASH FLESH WELL
COMBINE WITH ONIONS, CHILES, JUICE, AND SOUR CREAM-MIX LIGHTLY SEASON WITH SALT
COVER WITH PLASTIC WRAP, PLACED DIRECTLY ONTO THE SURFACE SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 122 - Calories from Fat 97
Percent Total Calories From: Fat 80%, Protein 5%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 6mg, Sodium 93mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 385 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons peanut oil |
| 1/2 | cup minced onion |
| 1 | tablespoon crushed red chiles |
| 6 | each crushed dried juniper berries |
| 3 | teaspoons minced garlic |
| 1/2 | teaspoon salt |
| 1/2 | ounce finely grated unsweetened chocolate |
| 1 | cup water |
| 2 | tablespoons cider vinegar |
| 6 | ounces tomato paste |
| 1/4 | cup sugar |
| 3 | pounds whole rack spareribs |
HEAT OIL IN A SAUCEPOT, OVER A MODERATE FLAME
ADD ONIONS AND SAUTE FOR FOR 2 MINUTES
STIR IN CHILES, JUNIPER BERRIES, GARLIC, AND SALT
COVER AND COOK FOR 5 MINUTES, STIRRING OFTEN
ADD CHOCOLATE AND STIR UNTIL MELTED
COMBINE WATER, TOMATO PASTE, AND VINEGAR IN A FOOD PROCESSOR
ADD ONION MIXTURE AND SUGAR
PROCESS UNTIL WELL BLENDED
HEAT OVEN TO 375 DEGREES
CUT BETWEEN RIBS TO SEPARATE
PLACE IN A SINGLE LAYER IN A ROASTING PAN
POUR SAUCE OVER ALL
BAKE, UNCOVERED, @ 375 FOR 30 MINUTES
TURN AND BAKE ABOUT 30 MINUTES, UNTIL DONE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 663 - Calories from Fat 458
Percent Total Calories From: Fat 69%, Protein 22%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 18g, Cholesterol 125mg, Sodium 262mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 36g, Vitamin A 1166 units, Vitamin C 12 units, Calcium 0 units, Iron 2 units
| 3 | pounds chili grind boneless beef sirloin |
| 2 | cups minced onions |
| 1 | tablespoon minced garlic |
| 1/2 | cup peanut oil |
| 15 | ounces tomato sauce |
| 1/2 | cup hot chile powder |
| 15 | ounces low sodium beef broth |
| 1 | tablespoon New Mexico chile powder |
| 1 | tablespoon pasilla chile powder |
| 1 | tablespoon ground cumin |
| 1 | tablespoon vinegar |
| 1 | teaspoon oregano |
| 1 | teaspoon pepper |
| 1/2 | teaspoon cayenne |
| 1/2 | teaspoon tabasco sauce |
COMBINE BEEF, ONIONS, AND GARLIC-MIX WELL
HEAT 3 TABLESPOONS OIL IN A DUTCH OVEN, OVER A HIGH FLAME
ADD ONE-THIRD OF THE MEAT MIXTURE AND BROWN WELL
REMOVE FROM PAN, AND SET ASIDE
REPEAT WITH REMAINING OIL AND MEAT
COMBINE BROWNED BEEF MIXTURE WITH REMAINING INGREDIENTS IN DUTCH OVEN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 364 - Calories from Fat 189
Percent Total Calories From: Fat 52%, Protein 39%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 6g, Cholesterol 101mg, Sodium 317mg, Total Carbohydrate 8g, Dietary Fiber 2g, Sugars 0g, Protein 35g, Vitamin A 3602 units, Vitamin C 7 units, Calcium 0 units, Iron 5 units
| 3 | cups freshly cut whole kernel corn |
| 2 | tablespoons olive oil |
| 1 | cup seeded, minced red bell pepper |
| 1/3 | cup cream |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon freshly ground white pepper |
COMBINE THE CORN AND OIL IN A GLASS PAN
PLACE INTO A MICROWAVE OVEN AND COOK ON HIGH FOR 5 MINUTES, STOPPING TO STIR ONCE OR TWICE
STIR IN THE BELL PEPPERS
MICROWAVE ON HIGH FOR 5 MINUTES, STIRRING ONCE OR TWICE
STIR IN THE CREAM
MICROWAVE ON HIGH FOR 2-3 MINUTES, UNTIL THICKENED
REMOVE FROM OVEN, STIR
SEASON TO TASTE WITH SALT AND WHITE PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 264 - Calories from Fat 113
Percent Total Calories From: Fat 43%, Protein 7%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 17mg, Sodium 306mg, Total Carbohydrate 33g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 1992 units, Vitamin C 60 units, Calcium 0 units, Iron 1 units
| 3 | cups uncooked rainbow rotelle noodles |
| 6 | whole tomatillos, quartered |
| 2 | teaspoons diced jalapeno chiles |
| 1 | tablespoon diced green chiles |
| 20 | ounces pineapple chunks |
| 1 | tablespoon minced cilantro |
| 2 | tablespoons corn oil |
| 1/2 | teaspoon blanched, finely minced lime zest |
| 1/4 | teaspoon kosher salt, to taste |
COOK PASTA IN BOILING-SALTED WATER, JUST UNTIL AL DENTE
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
DRAIN PINEAPPLE, RESERVING JUICE
COMBINE PINEAPPLE, PASTA, TOMATILLOS, AND CHILES-TOSS GENTLY TO MIX WELL
COMBINE 2 TABLESPOONS RESERVED PINEAPPLE JUICE, CILANTRO, OIL, LIME ZEST, AND SALT-MIX WELL
POUR OVER THE PASTA MIXTURE-TOSS GENTLY TO COAT WELL
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 306 - Calories from Fat 50
Percent Total Calories From: Fat 16%, Protein 10%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 140mg, Total Carbohydrate 56g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 189 units, Vitamin C 20 units, Calcium 0 units, Iron 1 units
| 1/2 | pound minced bacon |
| 1/2 | pound small dice boneless pork |
| 1/2 | pound small dice smoked ham |
| 2 | cups thinly sliced onions |
| 3 | cups tomato concasse |
| 1/4 | cup |
| 1 | teaspoon ground cumin |
| 1 | teaspoon dried oregano |
| 4 | cups canned kidney beans, drained |
| 24 | ounces beer |
COOK BACON UNTIL CRISP, IN A SKILLET, OVER A MODERATE FLAME ADD PORK AND HAM
COVER AND ALLOW TO STEAM-SAUTE FOR 5 MINUTES
REMOVE COVER AND SET ASIDE
ADD REMAINING INGREDIENTS-MIX WELL
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER UNCOVERED FOR 45-60 MINUTES, TO THE DESIRED CONSISTENCY
SERVE HOT, WITH WARM TORTILLAS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 268 - Calories from Fat 139
Percent Total Calories From: Fat 52%, Protein 19%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 5g, Cholesterol 32mg, Sodium 596mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 991 units, Vitamin C 24 units, Calcium 0 units, Iron 2 units
| 28 | ounces pork and beans, drained |
| 1/2 | cup grated cheddar cheese |
| 1 | teaspoon garlic powder |
| 1 | teaspoon hot chile powder |
| 1/4 | teaspoon ground cumin |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon cayenne |
| 1 | tablespoon vinegar |
| 1 | tablespoon Worcestershire sauce |
| 1 | teaspoon liquid smoke |
| 1/2 | pound crisp cooked bacon bits |
COMBINE ALL INGREDIENTS, EXCEPT BACON, IN A LARGE SKILLET OR SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR FOR 10 MINUTES
TRANSFER TO A CHAFING DISH OR FONDUE POT
GARNISH WITH CRUMBLED BACON
SERVE HOT, WITH CHIPS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 101 - Calories from Fat 25
Percent Total Calories From: Fat 25%, Protein 20%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 11mg, Sodium 439mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 306 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 2 | quarts water |
| 1/4 | teaspoon tabasco sauce |
| 5 | whole peppercorns |
| 1 | each sliced lemon |
| 2 | teaspoons salt |
| 1 | clove garlic, peeled |
| 2 | each bay leaves, crumbled |
| 1 | each onion, quartered |
| 1 | each celery heart |
| 3 | pounds unpeeled jumbo tiger prawns |
HEAT WATER TO A BOIL IN A STOCKPOT, OVER A MODERATE FLAME ADD TABASCO, PEPPERCORNS, LEMON, SALT, GARLIC, BAY, ONION, AND CELERY
RETURN TO THE BOIL AND COOK FOR 10 MINUTES
ADD SHRIMP, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
REMOVE FROM HEAT, COVER, LET STAND FOR 15 MINUTES
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
PEEL AND DEVEIN SHRIMP
COVER AND CHILL
ARRANGE ON A SERVING PLATTER
SERVE SLIGHTLY CHILLED, WITH A FLAVORED MAYONNAISE OR DRESSING TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 267 - Calories from Fat 38
Percent Total Calories From: Fat 14%, Protein 71%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 345mg, Sodium 1155mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 47g, Vitamin A 455 units, Vitamin C 15 units, Calcium 0 units, Iron 6 units
| 1 | cup cooked lobster meat |
| 1 | cup cooked bay shrimp |
| 1/2 | cup minced sweet red onion |
| 2 | tablespoons olive oil |
| 2 | tablespoons strained fresh lemon juice |
| 4 | each Roma tomatoes, quartered |
| 2 | each sliced hard boiled eggs |
| 1 | head butter lettuce |
| 1 | each lemon, quartered |
COMBINE LOBSTER, SHRIMP, ONIONS, OLIVE OIL, AND LEMON JUICE-MIX WELL
COVER AND CHILL FOR 30 MINUTES
COMBINE LOBSTER MIXTURE, TOMATOES, AND EGGS-TOSS TO MIX WELL
SEPARATE BUTTER LETTUCE INTO LEAVES, RINSE WELL, AND DRAIN LINE SALAD PLATES OR BOWLS WITH LETTUCE LEAVES
PLACE AN EQUAL PORTION OF SALAD ONTO EACH PLATE
GARNISH WITH LEMON WEDGES
DRESS AS DESIRED
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 203 - Calories from Fat 96
Percent Total Calories From: Fat 47%, Protein 36%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 192mg, Sodium 195mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 853 units, Vitamin C 35 units, Calcium 0 units, Iron 2 units
| 4 | pounds boneless pork loin |
| 1/3 | cup molasses |
| 1/3 | cup soy sauce |
| 1/3 | cup Dijon mustard |
| 1/4 | cup vinegar |
| 2 | tablespoons Worcestershire sauce |
| 2 | teaspoons tabasco sauce |
| 6 | cups hot cooked rice |
TRIM ALL OF THE FAT FROM THE PORK AND PLACE INTO A COVERED BOWL
COMBINE THE MOLASSES, SOY, MUSTARD, VINEGAR, WORCESTERSHIRE, AND TABASCO-MIX WELL
POUR OVER THE PORK AND TURN TO COAT WELL
COVER AND CHILL FOR 1-48 HOURS, TURNING OCCAISIONALLY TRANSFER PORK AND MARINADE TO A ROASTING PAN
ROAST @ 350 DEGREES FOR 2-3 HOURS, TO AN INTERNAL TEMPERATURE OF 165-170 DEGREES
REMOVE PORK TO REST ON A CARVING BOARD
POUR FAT OFF OF PAN DRIPPINGS
THIN PAN DRIPPINGS WITH BOILING WATER AS NEEDED
CARVE PORK THINLY
SERVE HOT, WITH A SMALL AMOUNT OF JUICE
Nutrition Facts
Amount Per Serving:
Calories 858 - Calories from Fat 312
Percent Total Calories From: Fat 36%, Protein 30%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 12g, Cholesterol 194mg, Sodium 1475mg, Total Carbohydrate 72g, Dietary Fiber 0g, Sugars 0g, Protein 65g, Vitamin A 21 units, Vitamin C 2 units, Calcium 0 units, Iron 9 units
| 4 | pounds unpeeled, jumbo tiger prawns |
| 1 | cup unsalted butter |
| 1 | cup olive oil |
| 1 | cup chili sauce |
| 3 | tablespoons Worcestershire sauce |
| 2 | each thinly sliced lemons |
| 3 | tablespoons strained fresh lemon juice |
| 1/4 | cup very finely minced garlic |
| 1 | tablespoon very finely minced parsley |
| 2 | teaspoons paprika |
| 2 | teaspoons oregano |
| 1 | teaspoon red pepper flakes |
| 1 | teaspoon tabasco sauce |
| 3 | tablespoons liquid smoke |
ARRANGE SHRIMP IN A SINGLE LAYER, IN A SHALLOW BAKING PAN COMBINE REMAINING INGREDIENTS IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES REMOVE FROM HEAT AND POUR OVER SHRIMP
COVER AND CHILL FOR 4-96 HOURS, STIRRING OFTEN
BAKE @ 300 DEGREES FOR 30-40 MINUTES, STIRRING OFTEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 361 - Calories from Fat 245
Percent Total Calories From: Fat 68%, Protein 26%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 9g, Cholesterol 204mg, Sodium 182mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 2400 units, Vitamin C 14 units, Calcium 0 units, Iron 3 units
| 48 | whole bell peppers, blanched and cooled |
| 1 1/2 | pounds room temperature cream cheese |
| 1 | pound finely shredded cheddar cheese |
| 1 | pound finely ground cooked sausage |
| 1 1/2 | cups dry breadcrumbs |
| 1 1/4 | cups minced scallions |
| 3/4 | cup minced cilantro |
| 2 | eggs |
| 48 | ounces seeded diced jalapeno chiles |
| finely ground dry breadcrumbs | |
| corn oil, for frying |
SLIT THE PEPPERS, LENGTHWISE, ALONG ONE SIDE
REMOVE AND DISCARD SEEDS AND RIBS
DRAIN ON RACKS UNTIL COMPLETELY COOL AND DRY
COMBINE CREAM CHEESE, COOKED SAUSAGE, CRUMBS, SCALLIONS, CILANTRO, EGGS, AND JALAPENOS-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
DIVIDE CHEESE MIXTURE INTO PORTIONS AND SPOON INTO PEPPERS
FOLD PEPPER BACK TOGETHER
PLACE ON A PARCHMENT-LINED SHEET PAN
CHILL 1 HOUR
COAT LIGHTLY WITH BREADCRUMBS
HEAT OIL TO 370 DEGREES
ADD PEPPERS IN SMALL BATCHES AND FRY UNTIL GOLDEN
REMOVE TO DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HOT OR WARM
Nutrition Facts
Amount Per Serving:
Calories 183 - Calories from Fat 113
Percent Total Calories From: Fat 61%, Protein 14%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 40mg, Sodium 635mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 6535 units, Vitamin C 194 units, Calcium 0 units, Iron 2 units
| 8 | whole poblano chiles, roasted and peeled |
| 1 | pound ground round |
| 1/4 | cup very finely minced sweet onion |
| 2 | cups tomato concasse |
| 1 | whole apple, stemmed, cored, and cut to medium dice |
| 1 | each banana, peeled and sliced |
| 1 | tablespoon stemmed, seeded, very finely minced jalapeno chile |
| 1 | tablespoon very finely minced garlic |
| 1 | cup seedless raisins |
| 1/3 | cup slivered blanched almonds |
| 2 | tablespoons small dice pitted green olives |
| 1 | tablespoon capers, rinsed and drained |
| 3/4 | teaspoon freshly ground cinnamon |
| 1/2 | teaspoon kosher salt |
| 1/4 | teaspoon cumin seed |
| 1/4 | teaspoon ground oregano |
| 1/8 | teaspoon fresh ground black pepper |
| 4 | each egg whites |
| 4 | each egg yolks |
| each flour, for dredging | |
| each corn oil, for frying | |
| 1 | cup finely ground walnuts |
| 1 | cup sour cream |
| 1/2 | cup low sodium chicken broth |
| 1/2 | cup minced cilantro |
CAREFULLY SLIT CHILES UP ONE SIDE AND REMOVE SEEDS, LEAVING CHILES INTACT, SET ASIDE
COMBIND GROUND ROUND AND ONIONS IN A SAUCEPOT, OVER A MODERATE FLAME
HEAT AND STIR FOR 8-10 MINUTES, UNTIL BEEF HAS BROWNED
DRAIN WELL AND RETURN TO FLAME
ADD TOMATO CONCASSE, APPLES, BANANA, CHILES, GARLIC, RAISINS, ALMONDS, OLIVES, CAPERS, CINNAMON, SALT, CUMIN, OREGANO, AND PEPPER
HEAT AND STIR TO A BOIL
COVER, REDUCE HEAT, AND SIMMER FOR 15 MINUTES
REMOVE FROM HEAT AND ALLOW TO COOL
DIVIDE FILLING INTO PORTIONS AND CAREFULLY SPOON INTO CHILES
COVER AND CHILL FOR 1-48 HOURS
BEAT WHITES UNTIL STIFF
BEAT YOLKS UNTIL A PALE YELLOW COLOR
GENTLY FOLD INTO WHITES
COAT STUFFED CHILES WITH FLOUR AND PAT TO REMOVE ALL EXCESS
PLACE ONTO A SHEET OF WAXED PAPER
HEAT 1/4-INCH OF CORN OIL TO 370 DEGREES, IN A LARGE SKILLET
DIP A CHILE INTO EGG MIXTURE
PLACE INTO HOT OIL AND FRY FOR 2 MINUTES ON EACH SIDE, UNTIL GOLDEN
REMOVE TO DRAIN ON A COOLING RACK, BLOT WITH PAPER TOWELS
PLACE ONTO A PAPER-LINED BAKING PAN
KEEP WARM IN A VERY SLOW OVEN
REPEAT WITH REMAINING CHILES
COMBINE GROUND WALNUTS, SOUR CREAM, AND CHICKEN BROTH-MIX WELL
ARRANGE CHILES ONTO INDIVIDUAL SERVING PLATES
MOISTEN WITH A SMALL AMOUNT OF WALNUT SAUCE
GARNISH WITH MINCED CILANTRO
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 573 - Calories from Fat 350
Percent Total Calories From: Fat 61%, Protein 14%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 11g, Cholesterol 162mg, Sodium 329mg, Total Carbohydrate 36g, Dietary Fiber 3g, Sugars 0g, Protein 19g, Vitamin A 5590 units, Vitamin C 127 units, Calcium 0 units, Iron 4 units
| 6 | each medium red potatoes |
| 1/2 | cup small dice dill pickle |
| 2 | cups chopped hard boiled eggs |
| 1 | cup finely minced sweet red onion |
| 1/2 | cup vinegar |
| 1/2 | teaspoon celery seed |
| 1 | teaspoon prepared mustard |
| 1 | teaspoon salt |
| 1/2 | cup sugar |
| 1/4 | teaspoon cayenne |
SIMMER POTATOES IN SALTED WATER TO COVER, UNTIL TENDER DRAIN WELL, PEEL, AND CUT TO A MEDIUM DICE
COMBINE POTATOES WITH REMAINING INGREDIENTS-TOSS GENTLY TO MIX WELL
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 278 - Calories from Fat 35
Percent Total Calories From: Fat 13%, Protein 12%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 144mg, Sodium 477mg, Total Carbohydrate 52g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 244 units, Vitamin C 24 units, Calcium 0 units, Iron 2 units
| 12 | each chicken wings, joints separated |
| 1 | cup red or green jalapeno jelly |
PLACE WING JOINTS ONTO A RACK IN A SHALLOW BAKING PAN
BAKE @ 375 DEGREES FOR 60 MINUTES, TURNING AND BASTING WITH JELLY EVERY 15 MINUTES
REMOVE TO A HEATED SERVING PLATTER
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 177 - Calories from Fat 71
Percent Total Calories From: Fat 40%, Protein 20%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 38mg, Sodium 40mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 75 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1 | pound ground round |
| 1 | tablespoon garlic puree |
| 1 | cup chili sauce |
| 1 | cup sweet jalapeno jelly |
COMBINE BEEF AND GARLIC-MIX WELL
SHAPE INTO 3/4-INCH DIAMETER BALLS
PLACE INTO A SKILLET, OVER A MODERATE FLAME
BROWN WELL ON ALL SIDES
DRAIN WELL ON PAPER TOWELS
COMBINE CHILI SAUCE AND JELLY IN A SKILLET, OVER A MEDIUM FLAME HEAT AND STIR UNTIL WELL BLENDED
ADD MEATBALLS, HEAT AND STIR UNTIL WELL COATED
SERVE HOT, SKEWERED ON A PLATTER OR IN A CHAFING DIS
Nutrition Facts
Amount Per Serving:
Calories 194 - Calories from Fat 92
Percent Total Calories From: Fat 47%, Protein 14%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 32mg, Sodium 35mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1960 units, Vitamin C 8 units, Calcium 0 units, Iron 1 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 |
| 1/3 | cup white wine 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 |
| 1 | tablespoon dark brown sugar |
| 1/4 | cup light molasses |
| 2 | tablespoons cream sherry |
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 135 - Calories from Fat 55
Percent Total Calories From: Fat 41%, Protein 5%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 515mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 983 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 1 | pound ground round |
| 1 | tablespoon minced garlic |
| 16 | ounces tomato sauce |
| 2 | tablespoons dry taco seasoning mix |
| 2 to 1 | teaspoon tabasco sauce |
| 1 | cup grated jack cheese |
| 1 | tablespoon flour |
| 2 | tablespoons sour cream |
| 1/4 | cup small dice Roma tomato |
| 1 | tablespoon minced scallions |
| 1 | pound tortilla chips |
SAUTE BEEF AND GARLIC IN A SKILLET, UNTIL WELL BROWNED
DRAIN WELL
ADD TOMATO SAUCE, TACO SEASONING MIX, AND TABASCO SAUCE HEAT AND STIR, OVER A MEDIUM FLAME, FOR 4-6 MINUTES
COMBINE GRATED CHEESE AND FLOUR, TOSS TO MIX WELL
ADD TO MEAT MIXTURE
HEAT AND STIR UNTIL CHEESE JUST BEGINS TO MELT
SPOON INTO A CHAFING DISH OR FONDUE POT
TOP WITH SOUR CREAM
GARNISH WITH TOMATOES AND SCALLIONS
SERVE HOT, WITH TORTILLA CHIPS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 434 - Calories from Fat 247
Percent Total Calories From: Fat 57%, Protein 12%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 7g, Cholesterol 50mg, Sodium 688mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 597 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units
| 1 | teaspoon salt |
| 1 | clove peeled garlic |
| 1 | teaspoon oregano |
| 1/4 | teaspoon paprika |
| 1 | teaspoon strained fresh lemon juice |
| 8 | each chicken thighs |
| 3 | tablespoons oil |
| 1 | cup minced onion |
| 2 | tablespoons minced garlic |
| 1/3 | cup catsup |
| 1/3 | cup cider vinegar |
MASH SALT WITH PEELED GARLIC CLOVE TO A PASTE
ADD HALF OF OREGANO, PAPRIKA, AND LEMON JUICE-MIX VERY WELL
RUB OVER CHICKEN
BRUSH WITH 1 TABLESPOON OIL
GRILL FOR 30-60 MINUTES, TURNING OFTEN TO KEEP FROM CHARRING MEANWHILE, SAUTE ONIONS IN REMAINING OIL FOR 5 MINUTES
ADD MINCED GARLIC AND SAUTE FOR 2 MINUTES
ADD REMAINING INGREDIENTS-MIX WELL
HEAT AND STIR FOR 15 MINUTES
WHEN CHICKEN IS DONE, COAT WELL WITH SAUCE, AND GRILL ANOTHER 5 MINUTES
SERVE HOT WITH REMAINING SAUCE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 312 - Calories from Fat 143
Percent Total Calories From: Fat 46%, Protein 37%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 2g, Cholesterol 115mg, Sodium 946mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 29g, Vitamin A 406 units, Vitamin C 14 units, Calcium 0 units, Iron 2 units
| 1 | cup flour |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon blanched, grated lemon zest |
| 1/3 | cup unsalted butter |
| 3 | tablespoons chilled tequila |
SIFT TOGETHER FLOUR AND SALT
ADD LEMON ZEST
CUT IN BUTTER TO THE CONSISTENCY OF COARSE CRUMBS
SPRINKLE WITH TEQUILA
PLACE ONTO A LIGHTLY FLOURED BOARD
ROLLOUT TO THE SHAPE OF THE PAN TO BE USED
PLACE DOUGH IN PAN, FORM TO THE SIDES, AND TRIM OFF EXCESS LINE WITH BUTTERED FOIL AND HOLD IN PLACE WITH BEANS OR WEIGHTS
BAKE @ 350 DEGREES FOR 15 MINUTES
REMOVE BEANS OR WEIGHTS AND FOIL
PRICK BOTTOM WITH A FORK
BAKE @ 350 DEGREES FOR 10-15 MINUTES, UNTIL GOLDEN
REMOVE FROM PAN AND ALLOW TO COO
Nutrition Facts
Amount Per Serving:
Calories 1105 - Calories from Fat 563
Percent Total Calories From: Fat 51%, Protein 5%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 63g, Saturated Fat 38g, Cholesterol 166mg, Sodium 1185mg, Total Carbohydrate 96g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 2314 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 1 | pound skirt steak |
| 1/4 | cup tequila |
| 1/2 | cup strained fresh lime juice |
| 1 | cup corn oil |
| 1 | tablespoon liquid smoke |
| 1 | teaspoon Worcestershire sauce |
| 1/4 | teaspoon pepper |
| 1/2 | teaspoon salt |
| 3/4 | teaspoon paprika |
| 1/2 | cup minced scallions |
| 1 | cup minced green bell pepper |
| 1 | cup tomato concasse |
| 8 | each warm flour tortillas |
PLACE BEEF INTO FREEZER FOR 30 MINUTES TO FIRM UP
SLICE ACROSS THE GRAIN, INTO THIN STRIPS
COMBINE TEQUILA AND LIME JUICE
POUR OVER STEAK
COVER AND CHILL FOR 2 HOURS
REMOVE FROM MARINADE
COMBINE OIL, LIQUID SMOKE, WORCESTERSHIRE, SALT, PEPPER, AND PAPRIKA
BEAT UNTIL SMOOTH
HEAT OIL MIXTURE IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD STEAK; HEAT AND STIR FOR 1 MINUTE
ADD ONIONS AND SCALLIONS
HEAT AND STIR FOR 1 MINUTE
LADLE ONTO HEATED PLATES
TOP WITH TOMATO CONCASSE
SERVE HOT, WITH HEATED TORTILLAS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 1198 - Calories from Fat 635
Percent Total Calories From: Fat 53%, Protein 14%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 71g, Saturated Fat 12g, Cholesterol 67mg, Sodium 916mg, Total Carbohydrate 89g, Dietary Fiber 1g, Sugars 0g, Protein 43g, Vitamin A 752 units, Vitamin C 46 units, Calcium 0 units, Iron 3 units
| 1/2 | pound ground round |
| 1 | cup minced onion |
| 1/2 | teaspoon salt |
| 1 | tablespoon minced garlic |
| 1 | cup tomato concasse |
| 6 | ounces tomato paste |
| 4 | ounces diced green chiles |
| 1/4 | cup minced seedless raisins |
| 1/4 | cup finely chopped toasted almonds |
SAUTE BEEF AND ONIONS FOR 12-15 MINUTES, UNTIL WELL BROWNED
DRAIN WELL
ADD SALT, GARLIC, TOMATOES, TOMATO PASTE, CHILES, AND RAISINS HEAT AND STIR OVER A LOW FLAME FOR 10 MINUTES
STIR IN ALMONDS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 176 - Calories from Fat 93
Percent Total Calories From: Fat 53%, Protein 17%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 24mg, Sodium 351mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 753 units, Vitamin C 27 units, Calcium 0 units, Iron 2 units
| 2 | pounds red or white potatoes, quartered |
| 1 | cup ranch dressing |
| 1 | tablespoon seeded, very finely minced jalapeno chile |
| 2 | tablespoons minced cilantro |
| 1 | teaspoon finely grated lemon zest |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 1 | cup peeled julienned jicama |
| 1/2 | cup sliced black olives |
| 1/4 | cup minced scallions |
| 1 | pint cherry tomatoes, halved |
| 1 | each avocado |
| 1 | tablespoon strained fresh lemon juice |
SIMMER POTATOES IN LIGHTLY SALTED WATER FOR 15-20 MINUTES, UNTIL TENDER
DRAIN, RINSE, DRAIN WELL, AND SET ASIDE TO COOL
COMBINE RANCH DRESSING, CHILES, CILANTRO, LEMON ZEST, SALT, AND PEPPER
COMBINE POTATOES, JICAMA, OLIVES, AND SCALLIONS
POUR DRESSING MIXTURE OVER POTATO MIXTURE-TOSS TO MIX WELL COVER AND CHILL FOR 2-24 HOURS
ADD TOMATOES-TOSS LIGHTLY TO MIX
SLICE AVOCADO AND SPRINKLE WITH LEMON JUICE
ARRANGE ON TOP OF SALAD AS A GARNISH
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 307 - Calories from Fat 149
Percent Total Calories From: Fat 49%, Protein 6%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 2g, Cholesterol 8mg, Sodium 383mg, Total Carbohydrate 35g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 631 units, Vitamin C 35 units, Calcium 0 units, Iron 2 units
| 1 | tablespoon corn oil |
| 2 | pounds ground round |
| 1 | cup minced onion |
| 1 | tablespoon minced garlic |
| 3 | tablespoons flour |
| 3 | tablespoons hot chile powder |
| 1 | teaspoon cumin |
| 2 | teaspoons salt |
| 16 | ounces canned kidney beans, drained |
| 3 | cups boiling hot water |
HEAT CORN OIL IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD BEEF, ONIONS, AND GARLIC
SAUTE FOR 10 MINUTES, DRAIN WELL
COMBINE FLOUR, CHILE POWDER, SALT, AND CUMIN IN A SAUCEPAN, OVER A MEDIUM FLAME
GRADUALLY WHISK IN HOT WATER-MIX WELL
STIR INTO BEEF MIXTURE-MIX WELL
POUR INTO A CASSAROLE DISH
BAKE, COVERED, @ 350 DEGREES FOR 60 MINUTES
STIR IN BEANS-MIX WELL
BAKE, UNCOVERED, @ 350 DEGREES FOR 30 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 883 - Calories from Fat 582
Percent Total Calories From: Fat 66%, Protein 21%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 65g, Saturated Fat 25g, Cholesterol 193mg, Sodium 1733mg, Total Carbohydrate 30g, Dietary Fiber 2g, Sugars 0g, Protein 46g, Vitamin A 2894 units, Vitamin C 6 units, Calcium 0 units, Iron 6 units
| 4 | each 1-1/2" thick pork chops |
| 1 | cup finely minced onion |
| 2 | tablespoons vinegar |
| 2 | tablespoons peanut oil |
| 1/2 | teaspoon dry mustard |
| 1 | tablespoon Worcestershire sauce |
| 1/2 | teaspoon salt |
| 1 | teaspoon black pepper |
| 1 | tablespoon sugar |
| 1/2 | teaspoon paprika |
SCORE EGDES OF CHOPS TO PREVENT CURLING
PLACE INTO A LARGE BAKING PAN, SET ASIDE
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER CHOPS TO COAT WELL
COVER AND CHILL FOR 2-4 HOURS
GRILL CHOPS TO DESIRED DONENESS, BASTING OFTEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 430 - Calories from Fat 306
Percent Total Calories From: Fat 71%, Protein 22%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 11g, Cholesterol 87mg, Sodium 373mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 187 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 1/2 | pound minced bacon |
| 2 | pounds chili ground beef |
| 2 | cups minced onions |
| 1/3 | cup minced garlic |
| 1/3 | cup diced jalapeno chiles |
| 1 | teaspoon cumin seed |
| 2 | teaspoons kosher salt |
| 1/2 | cup |
| 1 | tablespoon dried oregano |
| 28 | ounces peeled, diced plum tomatoes |
SAUTE BACON IN A DUTCH OVEN, OVER A MODERATE FLAME, UNTIL IT BEGINS TO COLOR
ADD BEEF, ONIONS, GARLIC, AND CHILES
HEAT AND STIR, UNTIL WELL BROWNED
MEANWHILE, HEAT CUMIN SEED IN A DRY SKILLET, OVER A HIGH FLAME, FOR 5 MINUTES
ADD CUMIN AND REMAINING INGREDIENTS TO THE BEEF MIXTURE BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60-90 MINUTES, STIRRING OFTEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 793 - Calories from Fat 577
Percent Total Calories From: Fat 73%, Protein 16%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 64g, Saturated Fat 24g, Cholesterol 154mg, Sodium 1371mg, Total Carbohydrate 21g, Dietary Fiber 4g, Sugars 0g, Protein 32g, Vitamin A 3804 units, Vitamin C 48 units, Calcium 0 units, Iron 6 units
| 3 | pounds beef brisket |
| 1 | cup catsup |
| 1/2 | cup vinegar |
| 1/4 | cup Worcestershire sauce |
| 1/4 | cup melted unsalted butter |
| 1 | cup minced celery |
| 1 | cup minced sweet onion |
| 2 | tablespoons minced garlic |
| 1 | tablespoon |
| 1 | teaspoon paprika |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon freshly ground black pepper |
| 1 | pound hickory chips, soaked in water |
PLACE BRISKET, FAT SIDE UP, ONTO A RACK IN A DISPOSABLE PAN PLACE ONTO GRILL
COVER AND ROAST FOR 60 MINUTES
MEANWHILE, COMBINE REMAINING INGREDIENTS (except chips) IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR FOR 10 MINUTES
TURN AND BASTE MEAT WITH SAUCE MIXTURE
CONTINUE ROASTING, TURNING, AND BASTING MEAT FOR ANOTHER 3-4 HOURS, UNTIL VERY TENDER
SPRINKLE CHIPS OVER COALS
COVER AND SMOKE MEAT FOR 15 MINUTES
UNCOVER AND BRUSH WITH SAUCE
PLACE ONTO A HEATED SERVING PLATTER
SLICE THINLY ACROSS THE GRAIN
SERVE HOT, WITH REMAINING SAUCE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 425 - Calories from Fat 308
Percent Total Calories From: Fat 72%, Protein 19%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 15g, Cholesterol 93mg, Sodium 434mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 20g, Vitamin A 653 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 1/3 | cup corn oil |
| 6 | pounds boneless beef chuck, cut to 1/2-inch dice |
| 4 | cups minced onions |
| 1/3 | cup minced garlic |
| 3 | cups low sodium beef broth |
| 3 | cups beer |
| 1 | cup water |
| 1/4 | cup New Mexico chile powder |
| 3 | quarts tomato concasse |
| 1/3 | cup tomato paste |
| 1 | tablespoon minced fresh oregano |
| 3 | teaspoons cumin seed |
| 1/2 | teaspoon kosher salt, to taste |
| 1/4 | teaspoon cayenne, to taste |
| 1/2 | cup masa harina, as needed |
HEAT HALF OF THE CORN OIL IN A LARGE HEAVY SKILLET, OVER A MODERATELY-HIGH FLAME
BROWN BEEF IN BATCHES, ADDING MORE OIL AS NECESSARY TRANSFER WELL BROWNED MEAT TO A DUTCH OVEN, WITH A SLOTTED SPOON
WHEN ALL MEAT HAS BROWNED, PLACE SKILLET OVER A MEDIUM-LOW FLAME
ADD ONIONS AND GARLIC
HEAT AND STIR FOR 10 MINUTES, UNTIL SOFTENED
ADD ONIONS, GARLIC, BEER, BROTH, WATER, CHILE POWDER, TOMATOES, TOMATO PASTE, AND OREGANO TO STOCKPOT-MIX WELL TOAST CUMIN SEED, UNTIL FRAGRANT, IN A SMALL DRY SKILLET, OVER A LOW FLAME
GRIND AND ADD TO STOCKPOT
ADD SALT, CAYENNE, AND ADDITIONAL CHILE POWDER TO TASTE BRING TO A BOIL, REDUCE HEAT, AND SIMMER PARTIALLY COVERED FOR 90 MINUTES, UNTIL BEEF IS JUST TENDER
ADD MORE BROTH AS NEEDED
ADD MASA HARINA AND COOK FOR 5 MINUTES TO THICKEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 327 - Calories from Fat 144
Percent Total Calories From: Fat 44%, Protein 35%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 5g, Cholesterol 89mg, Sodium 194mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 29g, Vitamin A 1556 units, Vitamin C 33 units, Calcium 0 units, Iron 5 units
| 8 | pounds spareribs, cut into riblets |
| 3 | tablespoons minced garlic |
| 1 | tablespoon crushed red chiles |
| 1 | tablespoon minced cilantro |
| 1 | teaspoon ground cumin |
| 1 | teaspoon salt |
| 1/4 | cup firmly packed dark brown sugar |
| 2 | tablespoons Worcestershire sauce |
| 2 | cups chili sauce |
| 2 | cups catsup |
| 2 | cups vinegar |
| 1/2 | teaspoon tabasco sauce |
COMBINE GARLIC, CHILES, CILANTRO, CUMIN, SALT, SUGAR, AND WORCESTERSHIRE SAUCE IN A SAUCEPAN, OVER A MEDIUM FLAME HEAT TO A LIGHT BOIL, REDUCE HEAT, AND SIMMER FOR 20 MINUTES PLACE RIBS IN A LARGE BAKING PAN
POUR SAUCE OVER ALL
COVER WITH FOIL BAKE @ 325 DEGREES FOR 2 HOURS
REMOVE TO A BROILING PAN
BROIL OR GRILL UNTIL BROWNED, BASTING OFTEN
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 1411 - Calories from Fat 965
Percent Total Calories From: Fat 68%, Protein 24%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 107g, Saturated Fat 38g, Cholesterol 291mg, Sodium 1207mg, Total Carbohydrate 28g, Dietary Fiber 2g, Sugars 0g, Protein 83g, Vitamin A 7013 units, Vitamin C 31 units, Calcium 0 units, Iron 4 units
| 1/2 | pound sliced bacon |
| 1 | pound ground turkey |
| 1/2 | pound pork sausage |
| 1 | each egg, beaten |
| 2 | tablespoons minced garlic |
| 1/2 | cup minced onion |
| 1/2 | cup seeded, minced red bell pepper |
| 1/2 | cup seeded, minced gold bell pepper |
| 1/2 | cup cornbread breadcrumbs |
| 2 | tablespoons tequila |
| 2 | tablespoons minced cilantro |
| 1 | teaspoon kosher salt |
| 1/2 | teaspoon ground coriander |
PLACE BACON SLICES IN LOAF PAN CROSSWISE, UP SIDES, AND OVER THE EDGE
COMBINE REMAINING INGREDIENTS-MIX WELL
SPOON INTO PREPARED LOAF PAN-LEVEL AS NEEDED
FOLD BACON SLICES OVER THE TOP
PLACE ANY REMAINING BACON SLICES LENGTHWISE ON TOP
COVER WITH FOIL
BAKE AT 350 DEGREES FOR 1-1/2 TO 2 HOURS
REMOVE FROM OVEN AND ALLOW TO REST FOR 60-90 MINUTES
COVER WITH PLASTIC AND CHILL 8-36 HOURS
INVERT ONTO SERVING PLATTER
SLICE THINLY
SERVE AT ROOM TEMPERATURE, WITH CROSTINI TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 195 - Calories from Fat 137
Percent Total Calories From: Fat 70%, Protein 19%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 5g, Cholesterol 52mg, Sodium 441mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 232 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons olive oil |
| 3 | teaspoons very finely minced garlic |
| 2 | cups finely minced sweet onions |
| 1/8 | teaspoon powdered saffron |
| 1/4 | teaspoon crushed red chiles |
| 1 | cup long grain rice |
| 1/2 | cup diced pimiento, drained |
| 1 | cup tomato concasse |
| 1 | cup low sodium chicken broth |
HEAT THE OIL IN A HEAVY SAUCEPAN, OVER A MEDIUM FLAME
ADD THE GARLIC, HEAT AND STIR FOR 6-8 MINUTES, UNTIL BROWNED REMOVE AND DISCARD GARLIC
ADD ONIONS, HEAT AND STIR FOR 6-8 MINUTES, UNTIL WELL SOFTENED
STIR IN THE SAFFRON AND CHILES
ADD THE RICE, HEAT AND STIR FOR 4-5 MINUTES, UNTIL GOLDEN
ADD THE TOMATOES, CHICKEN BROTH, AND ADDITIONAL BROTH
OR WATER AS NEEDED TO COVER
BRING TO A BOIL OVER A MODERATE FLAME
REDUCE HEAT TO LOW, COVER, AND SIMMER FOR 15 MINUTES, WITHOUT LIFTING THE LID
REMOVE FROM HEAT, LET STAND FOR 10-15 MINUTES, AND FLUFF WITH A FORK
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 251 - Calories from Fat 66
Percent Total Calories From: Fat 26%, Protein 4%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 32mg, Total Carbohydrate 43g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 998 units, Vitamin C 39 units, Calcium 0 units, Iron 2 units
| 2 | tablespoons lard or shortening |
| 5 | cups minced onions |
| 2 | tablespoons minced garlic |
| 2 | pounds ground round |
| 2 | pounds lean ground pork |
| 70 | ounces canned tomatoes |
| 24 | ounces tomato paste |
| 1 | teaspoon dried oregano |
| 1 | teaspoon ground cumin |
| 1 | each bay leaf |
| 3 | cups cooked pinto beans |
| 2 | cups grated jack or cheddar cheese |
| 4 | cups bias sliced scallions |
HEAT LARD IN A SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS AND GARLIC
HEAT AND STIR FOR 4-5 MINUTES, UNTIL SOFTENED, WITHOUT BROWNING
ADD THE BEEF AND PORK, HEAT AND STIR UNTIL ALL REDNESS DISAPPEARS
ADD THE TOMATOES, TOMATO PASTE, OREGANO, CUMIN, BAY LEAF, AND BEANS
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS REMOVE COVER AND SIMMER FOR ANOTHER 1-2 HOURS TO THE DESIRED CONSISTENCY
REMOVE FROM HEAT
SERVE HOT, GARNISHED WITH GRATED CHEESE AND SCALLION
Nutrition Facts
Amount Per Serving:
Calories 483 - Calories from Fat 240
Percent Total Calories From: Fat 50%, Protein 27%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 11g, Cholesterol 99mg, Sodium 432mg, Total Carbohydrate 29g, Dietary Fiber 3g, Sugars 0g, Protein 32g, Vitamin A 2068 units, Vitamin C 47 units, Calcium 0 units, Iron 5 units
| 1 | No. 10 can tomato puree |
| 1 | No. 10 can canned crushed tomatoes |
| 6 | pounds ground round |
| 2 | cups minced onions |
| 1 | cup hot chile powder |
| 1/4 | cup dried oregano |
| 1 | No. 10 can canned kidney beans, drained |
| 2 | teaspoons kosher salt, to taste |
| 2 | tablespoons pepper, to taste |
| 2 | cups grated cheddar cheese |
| 8 | ounces sour cream |
| 4 | cups minced sweet onions |
COMBINE BEEF AND ONIONS IN A STOCKPOT, OVER A MODERATE FLAME
HEAT AND STIR FOR 15-20 MINUTES, UNTIL BROWNED
STIR IN REMAINING INGREDIENTS
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2 HOURS
SERVE HOT, GARNISHED WITH GRATED CHEDDAR CHEESE, SOUR CREAM, AND MINCED SWEET ONION
Nutrition Facts
Amount Per Serving:
Calories 1268 - Calories from Fat 659
Percent Total Calories From: Fat 52%, Protein 20%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 73g, Saturated Fat 30g, Cholesterol 220mg, Sodium 1988mg, Total Carbohydrate 88g, Dietary Fiber 8g, Sugars 0g, Protein 64g, Vitamin A 10360 units, Vitamin C 133 units, Calcium 0 units, Iron 13 units
| 1 | cup seeded, minced red bell pepper |
| 1 | cup seeded, minced green bell pepper |
| 2 | tablespoons seeded, minced jalapeno chiles |
| 3 | cups diced green chiles |
| 1 | tablespoon oil |
| 1 | cup minced onion |
| 1/4 | cup minced garlic |
| 1/4 | cup minced parsley |
| 2 | cups cooked white beans |
| 2 | cups cooked kidney beans |
| 2 | cups cooked black beans |
| 28 | ounces canned crushed tomatoes |
| 1 | teaspoon ground cumin |
| 1 | teaspoon dried oregano |
| 2 | tablespoons |
HEAT OIL IN A LARGE SAUCEPAN, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 5 MINUTES
ADD GARLIC AND SAUTE FOR 2 MINUTES
ADD REMAINING INGREDIENTS AND 2 CUPS WATER
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 40 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 375 - Calories from Fat 28
Percent Total Calories From: Fat 8%, Protein 23%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1091mg, Total Carbohydrate 65g, Dietary Fiber 7g, Sugars 0g, Protein 22g, Vitamin A 2467 units, Vitamin C 96 units, Calcium 0 units, Iron 9 units
| 2 | pounds flank steak |
| 1 | cup papaya juice |
| 1 | tablespoon cracked green peppercorn |
| 1 | tablespoon cracked white peppercorns |
| 1 | tablespoon cracked black peppercorns |
| 1/3 | cup olive oil |
| 1/4 | cup strained fresh lemon juice |
| 1/2 | teaspoon salt, to taste |
CUT 1/2-INCH SLITS IN FLANK STEAK IN SEVERAL PLACES
PLACE IN A GLASS BAKING PAN
POUR PAPAYA JUICE OVER STEAK
COVER AND CHILL FOR 2-4 HOURS, TURNING ONCE
REMOVE MEAT FROM MARINADE, PAT DRY
COMBINE PEPPERCORNS AND PRESS INTO BOTH SIDES OF STEAKS REMOVE STEAK TO A CLEAN BAKING DISH
COVER AND CHILL FOR 2 HOURS
REMOVE FROM REFRIGERATOR AND BRING TO ROOM TEMPERATURE PREPARE A MODERATE CHARCOAL FIRE OR PREHEAT BROILER
WHISK TOGETHER OLIVE OIL AND LEMON JUICE
SALT STEAK LIGHTLY ON BOTH SIDES
GRILL OR BROIL STEAK TO DESIRED DONENESS, TURNING ONCE AND BASTING WITH HALF OF THE LEMON/OIL MIXTURE
REMOVE STEAK TO A WOODEN CUTTING BOARD, BRUSH WITH LEMON MIXTURE, AND ALLOW TO REST FOR 5 MINUTES TO SETTLE JUICES SLICE ACROSS THE GRAIN, ON THE BIAS, INTO WIDE FLAT SLICES SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 408 - Calories from Fat 254
Percent Total Calories From: Fat 62%, Protein 30%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 9g, Cholesterol 79mg, Sodium 306mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 52 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units
| 1 1/2 | pounds tomatoes, peeled and cut into medium dice |
| 1/2 | cup minced scallions |
| 2 | tablespoons minced cilantro |
| 1 | tablespoon minced garlic |
| 3/4 | teaspoon ground cumin |
| 3/4 | teaspoon liquid hot pepper sauce |
| 1 1/2 | tablespoons strained fresh lemon juice |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-72 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 20 - Calories from Fat 2
Percent Total Calories From: Fat 11%, Protein 14%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 7mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 389 units, Vitamin C 17 units, Calcium 0 units, Iron 0 units
| 3 | tablespoons corn oil |
| 2 | cups minced onions |
| 1/3 | cup minced garlic |
| 3 | cups tomato concasse |
| 6 | quarts low sodium beef broth |
| 1 | tablespoon ground cumin |
| 1 | teaspoon white pepper, to taste |
| 4 | pounds tortilla chips |
| 4 | cups sour cream |
| 3 | cups slivered black olives |
HEAT OIL IN A LARGE SKILLET OR SAUTE PAN, OVER A MEDIUM FLAME ADD ONIONS, HEAT AND STIR FOR 2 MINUTES
ADD GARLIC, HEAT AND STIR FOR 3-4 MINUTES
ADD TOMATO CONCASSE, HEAT AND STIR FOR 2 MINUTES
COMBINE TOMATO MIXTURE WITH BROTH IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES
ADD CUMIN-MIX WELL
SEASON TO TASTE WITH WHITE PEPPER AND SIMMER AN ADDITIONAL 5 MINUTES
SERVE HOT, GARNISHED WITH TORTILLA CHIPS, SOUR CREAM, AND SLIVERED OLIVE
Nutrition Facts
Amount Per Serving:
Calories 255 - Calories from Fat 136
Percent Total Calories From: Fat 53%, Protein 6%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 2g, Cholesterol 7mg, Sodium 365mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 191 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 3 | cups V-8 vegetable juice cocktail or tomato juice |
| 3 | cups unsweetened pineapple juice |
| 1 | cup medium dice fresh pineapple |
| 1 | cup medium dice, peeled semi-ripe papaya |
| 1/2 | cup seeded, medium dice red bell pepper |
| 1/2 | cup seeded, medium dice green bell pepper |
| 1/2 | cup seeded, medium dice yellow bell pepper |
| 1/4 | cup strained fresh lime juice |
| 2 | tablespoons minced cilantro |
| 1 | teaspoon freshly ground black pepper |
| 1/4 | teaspoon liquid hot pepper sauce |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-6 HOURS
LADLE INTO CHILLED BOWLS
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 100 - Calories from Fat 3
Percent Total Calories From: Fat 3%, Protein 6%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 327mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1338 units, Vitamin C 72 units, Calcium 0 units, Iron 1 units
| 1 1/2 | pounds skinless boneless turkey |
| 16 | ounces peeled tomatoes |
| 1 | cup minced onion |
| 1 | tablespoon minced garlic |
| 1 | teaspoon salt |
| 1/4 | teaspoon cumin |
| 1/4 | teaspoon coriander |
| 4 | ounces diced green chiles |
| 1 | cup cream |
| 12 | each corn tortillas |
| 1 | cup grated jack cheese |
| 1 | cup grated cheddar cheese |
| 1/2 | cup sour cream |
| 1/2 | cup sliced black olive |
| 1/4 | cup minced scallions |
COMBINE TURKEY, TOMATOES, ONIONS, GARLIC, SALT, CUMIN, AND CORIANDER IN A LARGE SAUCEPAN, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS
REMOVE FROM HEAT, COOL
REMOVE TURKEY, SEPARATE INTO SHREDS WITH A FORK, SET ASIDE REDUCE LIQUID TO 2 CUPS
STIR IN CHILES
POUR INTO A 9x13x2-INCH BAKING DISH
HEAT CREAM IN A SKILLET, OVER A MEDIUM FLAME
SOFTEN TORTILLAS IN HEATED CREAM, 1 AT A TIME
PLACE 1/3 CUP TURKEY ONTO EACH TORTILLA
ROLLUP AND PLACE INTO BAKING DISH
TOP WITH GRATED CHEESES
POUR REMAINING CREAM OVER ALL
BAKE @ 375 DEGREES FOR 25-45 MINUTES
REMOVE FROM OVEN AND ALLOW TO STAND FOR 15 MINUTES BEFORE CUTTING
GARNISH WITH SOUR CREAM, OLIVES, AND SCALLIONS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 615 - Calories from Fat 299
Percent Total Calories From: Fat 49%, Protein 27%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 17g, Cholesterol 153mg, Sodium 1157mg, Total Carbohydrate 38g, Dietary Fiber 3g, Sugars 0g, Protein 41g, Vitamin A 1504 units, Vitamin C 37 units, Calcium 0 units, Iron 6 units
| 1/3 | cup light molasses |
| 1/3 | cup prepared mustard |
| 1/2 | cup light brown sugar |
| 1/4 | cup Worcestershire sauce |
| 1/4 | teaspoon liquid hot pepper sauce |
| 1/2 | cup unsweetened pineapple juice |
| 3/4 | cup cider vinegar |
| 1 | teaspoon hot chile powder |
| 1 | tablespoon very finely minced onion |
| 6 | pounds beef brisket |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
DRAIN MEAT, RESERVING MARINADE
PREPARE A MEDIUM-HOT GRILL
BROWN BRISKET ON ALL SIDES
PLACE ONTO A SECTION OF GRILL, AWAY FROM DIRECT HEAT
COVER AND GRILL FOR 15 MINUTES
TURN AND BASTE WELL WITH THE RESERVED MARINADE
COVER AND GRILL FOR ANOTHER 15 MINUTES
WRAP IN HEAVY FOIL, LEAVING A HOLE FOR THE MARINADE
POUR IN RESERVED MARINADE, SEAL UP HOLE
PLACE ONTO THE GRILL, AWAY FROM DIRECT HEAT, AND COOK FOR ANOTHER 90 MINUTES, UNTIL TENDER
REMOVE FROM GRILL
BIAS SLICE, ACROSS THE GRAIN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 564 - Calories from Fat 409
Percent Total Calories From: Fat 73%, Protein 21%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 18g, Cholesterol 124mg, Sodium 188mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 81 units, Vitamin C 1 units, Calcium 0 units, Iron 4 units
| 2 1/2 | quarts shredded cabbage |
| 2 | cups shredded carrots |
| 1/2 | cup sweet pickle relish |
| 1/2 | cup mayonnaise |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon sugar |
| 1/2 | teaspoon dry mustard |
| 1 | teaspoon white pepper |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 81 - Calories from Fat 52
Percent Total Calories From: Fat 64%, Protein 4%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 3mg, Sodium 181mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 3956 units, Vitamin C 22 units, Calcium 0 units, Iron 0 units
| 1 | cup flour |
| 1/4 | cup sugar |
| 4 | teaspoons baking powder |
| 3/4 | teaspoon salt |
| 1 | cup yellow cornmeal |
| 2 | each eggs, beaten |
| 1 | cup milk |
| 1/4 | cup shortening, melted |
COMBINE FLOUR, SUGAR, BAKING POWDER, SALT, AND CORNMEAL-MIX WELL
IN ANOTHER BOWL, COMBINE EGGS, MILK, AND SHORTENING-MIX WELL ADD TO FLOUR MIXTURE, STIR TO BLEND, AND BEAT JUST UNTIL SMOOTH
POUR INTO A LIGHTLY-GREASED HOTEL PAN OR SKILLET
BAKE @ 425 DEGREES FOR 20-25 MINUTES, UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 245 - Calories from Fat 88
Percent Total Calories From: Fat 36%, Protein 9%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 57mg, Sodium 427mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 189 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | heads cabbage, shredded |
| 3 | cups coarsely grated carrots |
| 1 | cup seeded, medium dice green bell pepper |
| 3 | cups sugar |
| 1 | cup vinegar |
| 1 | teaspoon salt |
| 1 | tablespoon celery seed |
| 2 | tablespoons mustard seed |
COMBINE CABBAGE, CARROTS, AND BELL PEPPERS-MIX WELL, SET ASIDE
COMBINE SUGAR, VINEGAR, AND SALT IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL AND SIMMER FOR 2-3 MINUTES
REMOVE FROM HEAT, COOL
ADD CELERY SEEDS AND MUSTARD SEEDS-MIX WELL
POUR OVER CABBAGE MIXTURE-TOSS TO MIX WELL
COVER AND CHILL FOR 4-96 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 163 - Calories from Fat 5
Percent Total Calories From: Fat 3%, Protein 4%, Carbohydrate 93%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 141mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 4788 units, Vitamin C 49 units, Calcium 0 units, Iron 1 units