TACO CHILI
1 1/2 to 2 pounds lean ground beef
1 medium onion, chopped
1 pkg (1 1/4oz) taco seasoning mix
2 cans (14 1/2oz ea.) diced tomatoes
1 can (10oz) diced tomatoes with green chilies
1 can (16oz) pinto beans, rinsed and drained
1 15oz can chili beans in sauce
1 cup frozen whole kernel corn
Shredded cheese (mozzarella, Monterey Jack or
cheddar)
Slightly crushed tortilla chips
In a large skillet, cook ground beef and onion, one-half at a time, till meat is browned and onion is tender. Drain off fat. Transfer to a 3 1/2- to 5-quart crockery cooker. Stir in dry taco seasoning mix, diced tomatoes, diced tomatoes with green chilies, pinto beans, chili
beans in chili sauce, and corn. Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours. Sprinkle each serving with some cheese and chips.
Makes 8 servings.
Saucy Beef Taco Pizza
2 pounds ground beef round
1 medium onion — chopped
16 ounces mild or hot taco sauce
4 ounces canned chopped mild green chilies — drained
1/2 cup sliced ripe olives
8 ounces refrigerated crescent rolls (1 can)
1 1/2 cups crushed corn chips
1 cup sour cream
1 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
sliced olives (optional)
sliced mushrooms (optional)
1 cup shredded lettuce
1 medium avocado — peeled and sliced
1 medium tomato — diced
Pastry for single-crust pie may be substituted for crescent rolls.
Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives.
Separate crescent rolls into 8 triangles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 cup crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives and mushrooms, if desired.
Bake in a moderate oven (375F) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce.
Per Serving (excluding unknown items): 1327 Calories; 96g Fat (63.3% calories from fat); 64g Protein; 60g Carbohydrate; 5g Dietary Fiber; 222mg Cholesterol; 2061mg Sodium. Exchanges: 3 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 14 1/2 Fat.
CHICKEN BREAST SOUTHWESTERN
–MARINADE–
2/3 c. vegetable oil
1/3 c. lime juice
2 tbsp. chopped green chilies
1 tsp. minced fresh garlic
2 whole boneless, skinless chicken breasts, halved
8 slices Cheddar cheese
Salsa
In 9-inch baking pan, stir together all marinade ingredients. Add chicken breasts, marinate, turning once in refrigerator at least 45 minutes. Prepare grill.
Remove chicken from marinade. Drain. Grill chicken 7 minutes, turn. Continue grilling until fork tender. Top each piece with cheese. Continue grilling until cheese melts. Serve with salsa.
CHICKEN 65
1 lb chicken
1/2 cup yogurt
a pinch of ajinomoto
2-3 tsp soya sauce
3-4 tbsp corn flour
2-3 green chilies
1 tsp ginger-garlic paste
Salt to taste
Red food coloring
Oil for deep frying
Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are tender and all the water evaporates. Keep the chicken pieces aside.
Mix ajinomoto, soya sauce, corn flour, ginger-garlic paste, red coloring and salt in a vessel and marinate the cooked chicken pieces in it. Marinate for 4-5 hours.
Deep fry the chicken pieces in oil and drain. Also deep fry the sliced green chilies and decorate on the top of the chicken pieces.
Teesryo - Indian Steamed Curried Clams
2 tablespoons butter
2 tablespoons vegetable oil
2 large onions; cut into thin rings
2 small fresh hot chilies; cut into thin rings
1 tablespoon grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/4 teaspoon cayenne
1/3 cup shredded fresh coconut
1/4 cup fresh lemon juice
1/2 teaspoon minced fresh cilantro
1/2 teaspoon sugar
salt to taste
6 dozen small clams; well scrubbed cilantro sprigs and lemon slices; for garnish
Over a high flame, heat the butter and oil together in a large heavy pan or wok with a tight fitting lid. Add the onions and fresh chilies and saute until the onions are translucent but not browned. Add the next 9 ingredients and toss the onions and chilies for about 2 minutes. Reduce the heat to a simmer and add the sugar and salt to taste. Add the clams and cover with a tight fitting lid. Steam for 8 to 10 minutes or until the clams open.
With a slotted spoon, remove the clams to a deep serving dish. Turn up the flame and, stirring briskly, cook the juices in the pan for about 1 minute. Pour over the clams.
Serving Ideas : Garnish with cilantro & lemon and serve immediately.
Potatoes With Yogurt Sauce
2 pounds new potatoes; small
3 tablespoons light flavored vegetable oil
1 teaspoon cumin and anise seeds
1 medium onion; chopped
4 cloves garlic
3 small fresh hot red and green chilies
cut into thin rings
1 cup plain yogurt
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
1/4 cup minced fresh parsley
2 green onions; minced salt
Cover the potatoes with water and boil until tender but still showing some resistance when pierced with the point of a small sharp knife. Drain and peel. In a heavy skillet or wok, heat the oil over a high heat. Add the cumin and anise seeds and stir in the oil until they begin to crack and pop almost like popcorn. Add the onion, garlic and chilies. Stir fry only until the onions are translucent but not yet browned. Add the potatoes and stir fry until they are evenly coated with spice mixture and lightly browned. Put into a serving bowl and add the yogurt, cilantro, mint, parsley, and green onions. Stir and add salt to taste. Chill for at least 1 hour before serving.
NOTES : Yield: 4 to 6 servings.
Chili Rellano
• 3 7-oz. cans whole green chilies, drained
• 3/4 lb. each of jack and mild cheddar cheeses
• 12 oz. evaporated milk
• 3 T. flour
• salt
• 4 eggs
• Tabasco Sauce
• 10-oz. can green chili salsa
Make batter of flour, eggs, milk and salt. Pour half of batter in bottom of 9 x 12-inch casserole dish. Layer chillies on batter. Shred cheeses and sprinkle over chilies.
Pour rest of batter over cheese. Bake at 325° for 45 minutes. Pour salsa with Tabasco over casserole. Bake 15 minutes longer. Best served hot, but let sit a few minutes before serving so casserole doesn’t run.
MEXICAN CHICKEN CASSEROLE
4 chicken breasts, cooked and cut into pieces or 2-3 cans boned chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg. can Pet milk
1 can chopped green chilies
2 pkgs. Doritos
Grated cheddar cheese
Crush 1 package Doritos and line casserole dish. Combine rest of ingredients and add to Doritos. Sprinkle grated cheese on top and bake at 350 degrees for 30 minutes. Use second bag of Doritos to eat casserole with.
Mariquita’s Enchilada Red Chili Gravy
8 cascabel chilies (dried — dark red chilies)
1/2 cup each: vegetable oil and chopped onion
1 roasted tomato — peeled
4 garlic cloves
1/2 teaspoon ground cumin (cominos) or chili powder
salt to taste
Fry chilies in a little of the oil; remove and soak in hot water 25 to 30 minutes. Drain, reserving 1 cup water. Seed the chilies and combine in blender container with onion, reserved water, tomato, garlic, cumin and salt. Blend smooth, return to pan with a little oil and cook about 10 minutes over medium heat. Use with enchiladas or with shredded or thinly sliced roast pork. Makes enough for about 12 enchiladas. “This is Mariquita Masterson’s version of the red chili gravy traditionally served with enchiladas. Heat sauce before using. To make enchiladas, spread grated Chihuahua or Monterey Jack cheese on corn tortillas and roll up tightly; place in casserole, seam side down, pour heated sauce over them and heat in 400-degree oven about 10 minutes. Top with finely chopped onion and Mexican sour cream. ”
Bhindi Subji - Okra and Tomatoes
2 lb Okra, fresh or thawed
4 tb Vegetable oil
1 ea Onion, medium and minced
4 ea Garlic cloves, chopped
1/2 ts Cumin seed
2 ea Green chilies, chopped
1/4 c Coriander leaves-fresh/chopd
1/4 ts Turmeric
16 oz Stewed tomatoes (1 can=8 oz)
2 tb Vinegar
1/2 c Water
1 tb Black pepper, ground
1 pn Salt
Wipe okra gently with moist kitchen towel. Cut each into 4 pieces and set aside. Heat vegetable oil in a skillet. Add onions, garlic, cumin seed, chilies (optional), and coriander leaves. Saute 4 to 5 mins. Add turmeric. Stir once or twice. Add tomatoes, vinegar and 1/2 cup water. Bring to a boil. Lower heat and simmer 15 mins. Add okra, black pepper and salt. Cover and cook until okra is tender, about 20 mins.
Chiles Rellenos Casserole with Marinara
4 lb Jack cheese, cut in strips
1 cn 4 oz green chiles, seeded
4 Eggs
1/3 c Milk
1/2 c Flour
1/2 ts Baking powder
1 c Grated sharp cheddar cheese
1 cn Marinara sauce
Pitted ripe olives(garnish)
Stuff chilies w/jack cheese. Arrange chilies side-by-side in greased shallow 1 1/2 qt. baking dish. Beet eggs until thick and foamy, add milk, flour and baking powder - blend. Pour egg batter over chiles - cover all chiles with batter. Sprinkle with cheddar cheese. Bake uncovered @ 375 30 minutes or until set. Serve with heated marinara sauce and olives. Note: I used 18 fresh Anaheim chilies (1.5 pds). Blistered under broiler until popped and brown. Then peeled and seeded. I also increased the recipe by half. Very good.
Arroz Verde - Green Rice
4Poblano chilies — or 4 green peppers each 4 inches in diameter
4 cupsChicken stock — fresh or can
1 cup Parsley, fresh — coarsely chopped
1/2 cup Onion — coarsely chopped
1/4 teaspoon Garlic — finely chopped
1 teaspoon Salt
1/8 teaspoon Black pepper — freshly ground
1/4 cup Olive oil
2 cupsLong grain rice — raw
Roast the chilies or peppers, remove their skins, stems, seeds and thick white membranes and discard.
Chop the chilies into chunks. Combine 1 cup of the chunks and 1/2 cup of stock in the jar of a blender and blend at high speed for 15 seconds. Then gradually add the remaining chilies and the parsley, onions, garlic, salt and pepper, blending until the mixture is reduced to a smooth puree. (To make the sauce by hand, puree the chilies, parsley, onions and garlic, a cup or so at a time, in a food mill set over a bowl. Discard any pulp left in the mill. Stir in 1/2 cup of stock and the salt and pepper.) Pour the oil into a 2 to 3 quart casserole and set it over moderate heat. When the oil is hot but not smoking, add the rice and stir constantly for 2 to 3 minutes until the grains are coated with oil. Do not let them brown. Now add the pureed chili mixture and simmer, stirring occasionally, for 5 minutes.
Meanwhile, bring the remaining 3 1/2 cups of stock to a boil in a small saucepan and pour it over the rice. Return to a boil, cover the casserole and reduce the heat to its lowest point. Simmer undisturbed for 18 to 20 minutes, or until the rice is tender and has absorbed all the liquid. Before serving, fluff the rice with a fork. If the rice must wait, remove the cover and drape the pan loosely with a towel. Place in a preheated 250 degree (F) oven to keep warm.
Ayam Panggang Mesanten
Yield: 4 Servings
2 lb chicken
1 t salt
1 coil
1 t shrimp paste,Dried
4 shallots,chopped
3 garlic cloves,crushed
3 chilies,red, fresh
2 T oil
2 1/3 c coconut milk
2 bay leaves
1 lemon grass stalk
1 T juice,lime
1 chilies,red, fresh
Dried shrimp paste is also called terasi. Seed and shred the chilies.
Crush lemon grass with side of cleaver.
Cut chicken in half.Wash and pat dry.Rub with salt and oil. Grill over hot coals about 10-15 minutes each side, until done.
Slice chicken into bite-sized pieces.Wrap shrimp paste in foil and grill each side over moderate heat about 2 minutes. Pound shallots, garlic, chilies, and toasted shrimp paste into a paste. Heat oil in frying pan. Add paste and fry on moderate heat, stirring, for about 4-5 minutes, or until dry, do not burn.
Add coconut milk gradually, stirring after each addition. Add bay leaves and lemon grass.Bring to a boil. Simmer 5 minutes to allow flavors to blend.
Add lime juice.Stir.Add cooked chicken and reheat in sauce. Garnish with the shredded chilie.Serve with rice and Sambal Ulek.