1 onion, coarsely chopped 1 clove garlic, minced 1 tablespoon oil 1 8 ounce can tomato sauce 3/4 cup picante sauce 1 15 ounce can pinto beans 1 green bell pepper, chopped 1 2 ounce tin sliced pitted black olive Read More …
1 onion, coarsely chopped 1 clove garlic, minced 1 tablespoon oil 1 8 ounce can tomato sauce 3/4 cup picante sauce 1 15 ounce can pinto beans 1 green bell pepper, chopped 1 2 ounce tin sliced pitted black olive Read More …
Source: Papagayo Mexican Restaurant in Tucson, Arizona 3 eggs, separated 1-1/2 cups milk, scalded 1 cup white cornmeal 3/4 teaspoon salt 3/4 cup large curd cottage cheese 3 tablespoons butter 1 (17 ounce) can white cream style corn 1 teaspoon Read More …
10 Ancho chiles, peeled and seeded, or 10 tablespoons ground ancho 1 tablespoon Ground cumin 2 tablespoon Ground coriander 1/2 tablespoon Ground oregano 1/4 teaspoon Ground cinnamon 2 tablespoon Oil 1 c Diced onion 2 tablespoon Minced garlic 3 lb Read More …
1 pound lean ground beef 3/4 cup yellow corn meal 1-1/2 cups milk 1 each egg; beaten 1 package chili seasoning mix 1 teaspoon seasoned salt 1 pound can tomatoes; cut up 1 pound whole kernel corn, frozen; drained 2-1/4 Read More …
1 pound lean ground beef 1 package (1-1/4 ounces) taco seasoning mix 1 can (15 to 16 ounces) black beans, rinsed and drained 1/2 cup water 1 can (8-3/4 ounces) corn, drained well 1-1/2 cups light dairy sour cream, divided Read More …
Source: Chef Stephan Pyles, Star Canyon Restaurant, Dallas, Texas 4 red bell peppers, roasted, peeled and pureed, divided 3 cups heavy cream 1 tablespoon roasted garlic puree 4 egg yolks 1/2 cup yellow cornmeal 1/2 teaspoon cayenne powder 3 tablespoons Read More …
Serve these hearty squares on a bed of shredded iceberg lettuce and with a side of salsa and sour cream as an entree, or cut into smaller pieces and serve as an appetizer. 1 (8.5 ounce) package corn muffin mix Read More …
Chili: 1 28-oz. can crushed tomatoes 1 c. whole-kernel corn 2 cs. pre-cooked kidney beans 2-4 tbsps. chili powder, to taste Salt and pepper to taste Topping: 3/4 c. cornmeal 3/4 c. flour 2 tsps. baking powder Pinch of salt Read More …
This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop. 2 Poblano Chiles, roasted, peeled and chopped 2 teaspoon. canola oil 1 onion, chopped 1 red bell pepper, seeded Read More …
1 onion, coarsely chopped 1 clove garlic, minced 1 tablespoon oil 1 8 ounce can tomato sauce 3/4 cup picante sauce 1 15 ounce can pinto beans 1 green bell pepper, chopped 1 2 ounce tin sliced pitted black olive Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Square Each Pan Size: 18 by 24-inch roasting Pan Temperature: 350 degrees F. Oven 3-1/2 quart (5 lb) cornmeal 2-3/4 gallon water 30 lb. beef, ground, thawed, browned, drained 6 tablespoon (4 oz) Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Square Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 12 lb. beef, ground, thawed 1-1/2 quart (2 lb) onions, dry, chopped 1 tablespoon (3 cloves) garlic, dry, minced Read More …
Chili: 1 28-oz. can crushed tomatoes 1 c. whole-kernel corn 2 cs. pre-cooked kidney beans 2-4 tbsps. chili powder, to taste Salt and pepper to taste Topping: 3/4 c. cornmeal 3/4 c. flour 2 tsps. baking powder Pinch of salt Read More …
1 onion, coarsely chopped 1 clove garlic, minced 1 tablespoon oil 1 8 ounce can tomato sauce 3/4 cup picante sauce 1 15 ounce can pinto beans 1 green bell pepper, chopped 1 2 ounce tin sliced pitted black olive Read More …
Chili: 1 28-oz. can crushed tomatoes 1 c. whole-kernel corn 2 cs. pre-cooked kidney beans 2-4 tbsps. chili powder, to taste Salt and pepper to taste Topping: 3/4 c. cornmeal 3/4 c. flour 2 tsps. baking powder Pinch of salt Read More …
1 onion, coarsely chopped 1 clove garlic, minced 1 tablespoon oil 1 8 ounce can tomato sauce 3/4 cup picante sauce 1 15 ounce can pinto beans 1 green bell pepper, chopped 1 2 ounce tin sliced pitted black olive Read More …