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Black Bean Chili (prodigy)
SORT THROUGH THE BEANS and remove any small stones.
Rinse them well, cover them generously with water, and let them soak overnight.
Next day, drain the beans, cover them with fresh water by a couple of inches and bring them to a boil with the bay leaf.
Lower the heat and let the beans simmer while you prepare the rest of the ingredients.
Heat a small heavy skillet over medium heat.
Add the cumin seeds, and when they begin to color, add the oregano leaves, shaking the pan frequently so the herbs don't scorch.
As soon as the fragrance is strong and robust, remove the pan from the heat and add the paprika and the cayenne.
Give everything a quick stir; then remove from the pan--the paprika and the cayenne only need a few seconds to toast.
Grind in a mortar or a spice mill to make a coarse powder.
Preheat the oven to 375F.
To make the chili powder, put the dried chile in the oven for 3-to-5 minutes to dry it out.
Cool it briefly; then remove the stem, seeds and veins.
Tear the pod into small pieces and grind it into a powder in a blender or a spice mill.
Heat the oil in a large skillet and saute the onions over medium heat until they soften.
Add the garlic, salt and the ground herbs and chili powder and cook another 5 minutes.
Add the tomatoes and their juice.
Simmer everything together for 15 minutes then add this mixture to the beans, and, if necessary, enough water so the beans are covered by at least 1-inch.
Continue cooking the beans slowly until they are soft, an hour or longer, or pressure cook them for 30 minutes at 15 pounds pressure.
Keep an eye on the water level and add more, if needed, to keep the beans amply covered.
When the beans are cooked, taste them and season to taste with the vinegar, additional salt if needed, and the chopped cilantro.
Prepare the garnishes.
If you are using fresh green chiles, roast them over a flame until they are evenly charred.
Let them steam 10 minutes in a bowl covered with a dish; then scrape off the skins, discard the seeds, and dice.
Serve the chili ladled over a large spoonful of grated cheese and garnish it with the creme fraiche or sour cream, the green chilies and a sprig of fresh cilantro.
Though served in a bowl and eaten with a spoon, this chili is a great deal thicker than most soups--thick enough in fact to be served on a plate right alongside fritters or cornbread.
It also, however, can be thinned considerably with stock, water or tomato juice to make a thinner but still very flavorful black bean soup.
When thinned to make a soup, it can be served as part of a meal rather than a meal in itself.
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Category: Chili
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Black Bean Chili With Toasted Spice Seasoning
Drain beans.
Place in a large pot & add 8 c water.
Bring to a boil.
Add peppers, ginger, bay leaf & 1/2 c cilantro.
Cover & simmer for 1 1/2 to 2 hours.
Remove from heat & discard bay leaf.
Place cumin seeds in a pot & toast.
When seeds darken, add chili powder, oregano, tomatoes.
Stir well & bring mixture to a boil.
Reduce heat & simmer for 30 minutes.
In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes.
When beans are cooked, remove 1 c & puree it with some cooking liquid.
Combine puree with remaining beans.
Stir in tomato mixture & bulgur.
Season & simer for 10 minutes.
Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop.
Add fennel seeds & cover.
Cook till popping stops & fennel darkens.
Pour over chili.
Add remaining cilantro & drizzle with olive oil.
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Category: Chili
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Black Chili Paste - Nam Prik Pow
This dip will give any food a much richer taste, and add spiciness.
Heat a small pan with the oil and deep-fry the dried peppers, shallots and garlic until dark brown.
Place the fried ingredients with all the others in a blender, and process until a smooth mixture forms.
Pour the entire mixture into a medium skillet and fry on medium heat for 5 minutes.
Remove, cool, and place in a jar with a tight fitting lid and use as needed. It will keep indefinitely.
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Category: Chili
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Broiled Prawns With Tomato and Chili Nam Yuey
Cut off the prawns barbels and feet.
Cut open each prawn back.
Remove the black digestive cord.
Heat 1/4 cup of oil in a pan.
Cook the prawns over a low flame.
When 1 side is cooked, turn the prawns over to cook the other side.
Remove when the prawns are well done.
Put the cooked prawns in water with some minced ginger.
Bring to a boil.
Remove and drain.
Put the remaining oil in a wok.
Stir-fry spring onion, ginger, and garlic for a few seconds.
Add tomato sauce and Chili Nam Yuey.
Mix well.
Add wine, salt, soy sauce, sugar, soup stock and the prawns.
Bring to a boil.
Lower the flame and simmer till there's almost no liquid left.
Thicken with cornstarch paste and serve.
Note: The boiling step is necessary to remove the oil attached to the grilled prawns to allow the seasonings to be absorbed.
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Category: Chili
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Brown Bag Gourmet Chili
Saute diced onion and bell pepper.
Add to browned meat along with tomato sauce and beer.
Mix thoroughly and add seasonings.
Continue to cook for 30-60 minutes, stirring frequently.
Add Masa flour paste slowly.
Add cayenne pepper.
Add tabasco sauce.
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Category: Chili
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Bulgur Chili
Sautee garlic, onion and green pepper in a small amount of oil until tender, in a large cooking pot.
Add water and remaining ingredients except beans.
Simmer, covered for 1 hour; stirring occasionally.
Stir in beans and simmer for 15 to 30 minutes more.
Note: This may be made in a crock pot with all the ingredients except I did dried kidney beans at the same time as all the other ingredients.
This is great with tortilla chips, in omelets or as a main dish.
For a sweeter chili blackstrap molasses may be added, 2 tablespoons is usually plenty.
This is a good recipe for people who do not normally like vegetarian food.
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Category: Chili
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Buzzard s Breath Chili
1.Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat.
Add the onions and cook until they are translucent.
2.Combine the beef with the garlic, ground chile, cumin, and oregano.
Add this meat and spice mixture to the pot with the onions.
Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned.
3.Add the tomato sauce, water, salt, and optional parsley.
Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.
4.Stir in the corn flour(masa harina) to achieve the desired consistency.
5.Cook 10 minutes longer, stirring. Taste and adjust seasonings.
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Category: Chili
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Cv Woods World Championship Chili
Cut chicken into pieces and combine with Water in large saucepan.
Simmer 2 hours then strain off broth.
In 2 qt saucepan combine celery, Tomatoes and Sugar and simmer1 1/2 hours.
BOil chiles 15 min until tender, remove seeds and cut in 1/4 in squares.
Mix Oregano, Cumin, MSG,Pepper, Salt, Chili powder, cilantro and thyme with Beer until all lumps are dissolved.
Add tomato mixture, chiles, Beer mixture and garlic to chicken broth.
Melt suet to make 6-8 T droppings.
Pour 1/3 of suet drippings into skillet, add 1/2 Pork chops and brown.
Repeat for remaining Pork chops.
Add Pork to broth mixture and cook slowly 30 min.
Trim all fat from flank steak and cut into 3/8 cubes.
Brown flank steak in remaining drippings about 1/3 at a time.
Add to Pork mixture.
Return to simmer and cook slowly about 1 hour.
Add Onions and Green Peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min.
Cool 1 hour then refrigerate 24 hours.
Reheat Chili before serving.
About 5 minutes before serving time, add cheese.
Just before serving, add lime juice and stir with wooden spoon.
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Category: Chili
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5 Bean Soup
Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight.
Drain water then add ham bones, water and bay leaves.
Simmer covered for 2 hours.
Remove ham bones and return any meat to kettle.
Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatoes, carrot and worcestershire sauce.
Cover and simmer for 1 hour.
Add water as needed.
Serve with hot cornbread.
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Category: Soups
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Acorn Squash Soup
Preheat oven to 350 degrees f.
Place squash, cut side down, on a baking Sheet and bake until tender, about 40 minutes.
Let cool slightly.
Using a Spoon, scoop out the flesh.
Meanwhile, in a large heavy saucepan, melt the Butter over low heat.
Add the chopped leaks and thyme.
Cook, stir ring Continuously, until soft and lightly browned.
Remove thyme sprigs (if you Used fresh).
Stir in the stock and the squash.
Simmer for around 20 minutes.
In small Batches, place in blender or food processor.
Puree until smooth.
Pour back Into the pan and season with salt and pepper.
Serve with a dollop of Sourcream and crumbled bacon.
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Category: Soups
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African Tomato Avocado-Buttermilk Soup
Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds.
In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil.
Toss pureed avocado with 1 tablespoon lemon juice to hold the color.
Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well.
Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce.
Refrigerate several hours before serving.
At serving time, taste soup for seasonings.
Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream.
Pass hot pepper sauce around to add more piquancy.
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Category: Soups
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Albondigas Soup
Salt and pepper In a 6- to 8-quart pan, combine broth, tomatoes and their Liquid, chiles, onion, basil, oregano, and hot pepper Seasoning to taste.
Bring to a boil over high heat.
Add rice; cover and simmer 15 minutes.
Add meatballs; Cover and simmer until meatballs are not pink in the Center (cut to test), 10 to 15 minutes longer.
Stir in the minced cilantro.
Ladle into bowls and garnish with cilantro sprigs.
Add Salt and pepper to taste.
Makes about 5 quarts, 10 to 12 Servings.
MEATBALLS: In a large bowl, mix together until well blended: 1 pound GROUND LEAN BEEF 1/3 pound BULK PORK SAUSAGE 1/2 cup CORNMEAL 1/4 cup MILK 1 large EGG 1 small (about 6 oz.) ONION, minced 1 clove GARLIC, pressed or minced 1/2 teaspoon crumbled DRIED BASIL LEAVES.
Shape the mixture into about 3/4-inch balls.
If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours.
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Category: Soups
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Albuquerque Corn Soup
Melt butter in a 5-6 qt pan over medium heat.
Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min.) Remove from heat.
Whirl broth and 2 c of the corn in a blender or food processor until pureed; return to pan.
Stir in milk, oregano, and chiles.
Bring to a boil stirring over medium heat.
Remove from heat. Stir in cheese. Season to taste with salt, and enjoy.
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Category: Soups
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American Oriental Chicken Soup
PUT THE CHICKEN STOCK in a soup pot and set over high heat.
Add the ginger, green onions and celery.
Bring to the boil, reduce heat, and simmer 10 minutes.
Add the chicken, soy sauce and hoisin sauce and simmer 5 minutes.
Add the water chestnuts.
Taste for seasoning and add salt and pepper.
Serve hot.
May be made ahead a day.
This freezes fine for a leftover.
Don't freeze it for making an impression.
Makes 6 to 8 Servings
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Category: Soups
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Amish-Style Chicken And Corn Soup
Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads.
Bring the stock to a simmer.
Simmer for about 1 hour, skimming the surface as necessary.
Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones.
Cut into neat little pieces.
Strain the saffron broth through a fine sieve.
(Note: The soup can be made through this step in advance.
Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate convenient sized containers.
Be sure to label and date them.
To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat.
Continue with recipe.
) Add the corn, celery, parsley, and cooked noodles to the broth.
Return the soup to a simmer and serve immediately.
Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;
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Category: Soups
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Annie Mae Jones Ham And Bean Soup
* - leftover ham bone with plenty of leftover meat.
** - peeled & quartered.
1.
Cover the beans with water and soak overnight.
2.
Drain beans and place in soup pot, add water, ham bone, bay leaf, parsley, onion.
Bring to a boil, then lower heat, partially cover, and let simmer very gently until the beans are tender.
Add more water if needed.
Remove and discard bay leaf.
Remove ham bone, cut off all meat, and return it to the pot.
Remove about 1 cup of the beans and a little bean liquid.
Mash to a paste and stir this into the pot to thicken soup.
Add salt and pepper to taste.
If desired, thin soup with milk.
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Category: Soups
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Apple Barley Soup
In a small soup pot, saute onions in oil over medium heat for 5 min.
, stirring constantly.
Reduce heat, cover and cook, stirring frequently for 10 min.
or until onions are browned.
Add stock, cider, barley, carrots, thyme, marjoram and bay leaf.
Cover and cook for one hour or until barley is tender.
Add apples, parsley and lemon juice.
Cook for 5 minutes or until apples are slightly soft.
Discard bay leaf and serve.
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Category: Soups
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Apple Soup
Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are tender, about 20 minutes; remove cinnamon.
Puree soup in blender; return to sauce pan.
Remove about a cup of liquid and combine it with arrowroot.
When thickened, return to soup.
Stir in lemon juice, and wine. Heat through.
Serve with a spoonful of sour cream on each bowl.
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Category: Soups
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Ark Soup
Saute all the vegetables in a large soup pot with the 2 tablespoons butter until vegetables are limp.
Add chicken broth and simmer until turnips are tender.
Cool slightly, then process a little at a time through a blender.
Return soup to the pot and add the half-and-half.
Re-heat gently and serve hot, garnished with a sprig of fresh dill.
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Category: Soups
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Armenian Barley And Yoghurt Soup
Place the barley and the broth in a soup kettle and cook for a few minutes.
Peel and chop the onion; saute in butter until it is golden and transparent.
Add to the soup kettle, together with the mint, parsley, salt and pepper.
Simmer the soup until the barley is soft.
Stir in the yoghurt and continue to simmer for about 5 minutes.
This soup can be served either hot or icy cold in small decorative bowls.
Servings: 8
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Category: Soups
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