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Shareware 1 2 the Maxx
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COOKING
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MMCHILI.ZIP
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CHILI
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1990-04-17
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Red Chili Sauce
Categories: Chili Sauces
Servings: 12
16 ea Dried red chili pods
1 ea Hot Water
2 ea Cloves garlic
1 ea Salt to taste
Open each dried red chili pod. Wash well inside and out and remove
blemishes. Remove stems, seeds and veins from the pods. For hotter chili
leave some veins. Rinse with cold water and soak in hot water for one hour
or until soft. Place the pods in an electric blender (or food processor)
and add enough water to almost cover them, leaving about two inches
headspace. Blend until smooth and skins disappear, about 2-3 minutes. If
sauce seems to be too thick, add more water and blend for another 1 minute
or until skins disappear. Add 2 cloves garlic and process until well
blended. Salt to taste.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Enchiladas (Red Chili)
Categories: Chili
Servings: 6
18 ea Corn tortillas
1 qt Red chili sauce
1 lb Grated cheddar
1 ea Large onion chopped
6 x Fried eggs (optional)
Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place
on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion.
Cover with red chili sauce and place another tortilla on top. Repeat the
process then pour enough chili sauce over them to cover tortillas. Three
tortillas make one serving. A fried egg is traditional on top of each
enchilada.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Enchiladas Verdes (Green Enchiladas)
Categories: Chili
Servings: 4
12 ea Corn tortillas
4 T Oil or lard
1 ea Clove garlic
1 T Flour
4 c Green chili sauce
1 ea Salt to taste
2 c Grated cheddar or jack chees
1/4 c Minced onion
Fry tortillas in fat to soften. Heat garlic in oil then discard garlic.
Blend flour into oil. Stir in green chili sauce and heat thoroughly. If
mixture is too thick, add water. Add salt to taste. Layer tortillas with
sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on
top. Use 3 tortillas for each serving. Place in oven to allow cheese to
melt. NOTE: For a real New Mexican touch place a poached or fried egg
on top. The egg seems to help meld the flavors.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Green Chile Sauce
Categories: Chili Sauces
Servings: 4
2 T Oil or lard
1 ea Clove garlic (optional)
1/2 c Minced onion (optional)
1 T Flour
1 c Water
1 c Diced green chili
1 ea Salt to taste
In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with
wooden spoon. Add water and green chili. Bring to a boil and simmer,
stirring frequently, for 5 minutes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Tamale Pie
Categories: Chili
Servings: 8
2 lb Ground Beef
12 oz Tomatoes
1 ea Med. Onion, Chopped
1 ea Clove Garlic, Chopped
1/2 t Salt
1/2 t Pepper
1/2 t Oregano
3 1/2 oz (1/2 7oz can) Green Chilies
----------------------------------TOPPING----------------------------------
1 c Grated Mild Cheese
1/2 c Cornmeal
1/2 c Unbleached Flour
1 t Baking powder
1 x Dash Salt
2 T Oil
2 t Sugar (Optional)
1/2 c Milk
1 x Other Half Green Chilies
Brown meat in skillet. Add remainging ingredients and simmer 20 minutes.
Pour into a 4-qt casserole. Top with cheese. Mix rest of ingredients
together and pour over the top of meat and cheese. Bake at 375 degrees F.
for 30 minutes (or until topping is done).
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Hearty Meatless Chili
Categories: Chili
Servings: 4
1 ea Env. Soup Mix *
4 c Water
16 oz (1 can) Chick Peas **
16 oz (1 can) Red Kidney Beans ***
14 1/2 oz (1 can) Tomatoes ****
1 c Lentils, Rinsed & Drained
1 ea Large Stalk Celery *****
1 T Chili Powder
2 t Ground Cumin
1 ea Med. Clove Garlic Fine Chop
1/4 t Crushed Red Pepper
* One of the following soup mixes can be used. Onion, Onion-Mushroom,
** Use either chick peas or garbanzos, rinsed and drained.
*** Rinse and drain the Kidney beans.
**** Tomatoes should be whole peeled tomatoes UNdrained and chopped.
***** Celery stalk should be coarsely chopped.
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In large saucepan or stockpot, combine all ingredients. Bring to a boil,
then simmer, covered, stirring occasionally, 20 minutes or until lentils
are almost tender. Remove cover and simmer, stirring occasionally, an
additional 30 minutes or until liquid is almost absorded and lentils are
tender. Serve, if desired, over hot cooked brown or white rice and top
with shredded cheddar cheese.
Makes about 4 (2 cup) servings.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Grandmother Merrill's Chili Sauce
Categories: Sauces Chili
Servings: 4
1 ea Large Onion
1/2 c Sugar
1/2 t Salt
1 t Cinnamon
15 oz (1 Cn) Tomatoes
1/2 c Vinegar
1 t Allspice
2 ea Pickled Peppers(Hot Or Mild)
Finely chop onions and peppers; mix with sugar, vinegar, and salt. Cook
slowly until onions are tender. Chop tomatoes, and add to the mixture, add
allspice and cinnamon; stir well and cook 3 minutes. This makes 4 cups of
sauce. Good on dried peas or beans, boiled cabbage, etc.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Texas Cheese Enchiladas
Categories: Chili
Servings: 4
12 ea corn tortillas
2 hortening (lard best)
4 T Cooking oil
2 lour
2 ea Yellow onions, large, choppe
2 hile powder or ground
4 c Grated cheese---either Longh
Allow 3 enchiladas per person. Use a Pyrex utility pan (13-1/2" x
8-3/4") to cook them. Lightly grease the utility pan (for authenti-
city use lard). Preheat the oven to 400.
Chop onions and grate cheese. Saute the onions lightly in 2 T. oil.
Melt lard in a skillet; stir in the flour and make a light roux. Add
ground chiles or chile powder, water and salt, and cook until thick.
Of commercial chile powders, Gebhardt's from San Antonio is best, but
not as good as ground *chiles pasillas*.
Heat the remaining oil in a skillet. Using kitchen tongs, dip each
tortilla in hot oil until well softened (about 15 seconds). Hold tor-
tilla up and allow oil to drip back into the skillet. Using the
tongs, dip tortillas in chili gravy. Place the tortilla in the Pyrex
pan, put a good-sized pinch of cheese and onions in the middle, and
roll the tortilla, placing the flap side down. Continue filling and
rolling tortillas until the pan is full. Pour more chili gravy on top
of the enchiladas, sprinkle the top generously with more grated
cheese, and pop into preheated oven. Cook only until the cheese
begins to bubble (about 10 minutes). Serve immediately.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Old Style Enchiladas
Categories: Chili
Servings: 4
2 lb hamburger
16 oz Can tomatoes
2 ea Lg. onions, chopped separate
16 oz Can kidney beans, drained
4 T Chili powder (adjust to tast
1 t Sugar
1 t Salt and pepper to taste
1 ea Pkg. corn tortillas
1 lb Cheese, grated
1-2 c Oil for cooking corn tortillas
Brown hamburger and 1 chopped onion (add 2 cloves garlic, chopped, if
desired) and drain.
Add tomatoes, crushed, kidney beans and spices. Simmer.
Heat oil, and cook tortillas to desired degree. (Soft seems to work best)
Drain on paper towels.
Put 1 tortilla on plate, spoon "sauce" over it and sprinkle some of
raw onion and cheese on sauce. Put on another tortilla and repeat untill
large enough for you. Stop with layer of onion and cheese.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cheese Chiles
Categories: Appetizers Chili
Servings: 12
1 c Cheddar Cheese; Shredded
1 c Colby Cheese; Shredded
1 t Red Chiles; Ground
1 ea Cilantro Stems; Bunch, *
1 x Paprika
* Cut the cilantro stems into 1/2-inch pieces.
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Place all ingredients except cilantro and paprika in food processor work
bowl fitted with steel blade; cover and process until smooth, about 1
minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro
pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and
refrigerate until serving time.
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