Lean ground beef
Diced green chiles
|1 (4 ounce) can|
Ground black pepper
Pinto beans, drained
|1 (15 ounce) can|
Lima beans, drained
|1 (15 ounce) can|
Taco seasoning mix
|1 (1.25 ounce) package|
|9.||Water||1 ½ cups|
Ranch dressing mix
|1 (1 ounce) package|
White hominy, drained
|1 (15 ounce) can|
|1 (14.5 ounce) can|
Kidney beans, drained and rinsed
|1 (15 ounce) can|
1 . Stage
In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
2 . Stage
Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
3 . Stage
Top with shredded cheese, and serve with chips.
1 . Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
2 . Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
3 . If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.
1 . Then cut the mugs with a glass and soak each lace in one side in sugar, fold the sugar side inward, and so on - four times.
2 . The top should also be in sugar. The amount of sugar depends on your desire.
3 . Mash margarine well until smooth. Add cottage cheese, flour, vanillin. Roll out the dough as thin as possible.
1 . Place bacon in a large, deep-sided skillet over medium heat. Cook, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Leave grease in the skillet.
2 . Lightly season chicken on both sides with salt and pepper. Cook in the bacon grease over medium heat until browned and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
3 . Add potatoes to the skillet and fry until fork-tender, about 15 minutes. Use a slotted spoon to transfer potatoes to a bowl, then mash. Add butter and mash until combined. Add milk and mash until smooth. Mix in crumbled bacon and season with Italian seasoning, salt, and pepper.
4 . Add flour to remaining oil in the skillet. Whisk over medium-low heat until a roux forms. Add chicken broth, a little at a time, whisking as you do until a sauce forms that is a little thinner than gravy. Simmer gravy until it thickens, about 1 minute. Remove from the heat and season with salt and pepper.
5 . Serve gravy over potatoes and chicken.
1 . Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
2 . Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.
1 . Preheat the oven to 450 degrees F (230 degrees C). Grease and flour two 4-ounce ramekins, tapping out any excess flour.
2 . Place dark chocolate, milk chocolate, almond paste, and butter in a microwave-safe bowl. Microwave on high for 20 seconds at a time until butter is melted and mixture is hot, 1 to 1 1/2 minutes. Set aside and allow chocolate to continue melting for 1 minute longer. Whisk mixture until smooth but slightly grainy from the almond paste.
3 . Combine sugar, egg, and egg yolk in a small bowl; beat with an electric mixer until it becomes very light lemon yellow in color and has doubled or tripled in volume. Fold cooled melted chocolate mixture into egg and sugar mixture until well incorporated. Stir in flour. Divide batter evenly between the prepared ramekins and sprinkle coconut flakes on top.
4 . Bake in the preheated oven until the sides are firm but centers are still soft, 7 to 8 minutes. Allow to rest for 1 minute, then carefully invert ramekins on dessert plates and dust with powdered sugar. Serve immediately.
1 . Combine corn, tomatoes, green onions, basil and vinaigrette in a large bowl. Gently stir in feta.
2 . Cover and refrigerate at least 30 minutes before serving.
1 . Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
2 . Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
3 . Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
4 . In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.
1 . Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seed, mustard seed, and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes.
2 . Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside.
3 . Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 4 minutes per side. Remove from the heat and allow to rest for a few minutes.
4 . Serve pork chops with about a tablespoon of chutney spooned over the top.
1 . Mix water, fermented tofu blocks, oyster sauce, mushroom seasoning, 1/2 teaspoon salt, cornstarch, sesame oil, white sugar, and pepper together in a bowl until fermented tofu has dissolved.
2 . Cook vegetable oil and ginger in a skillet over medium heat for 30 seconds. Add tofu, lotus root, ginkgo nuts, lily flowers, red dates, shiitake mushrooms, and carrot. Cook until golden brown, about 5 minutes. Add cabbage, snow peas, black fungus, noodles, goji berries, and salt. Cook for another 3 minutes. Add moss and fermented tofu mixture; bring to a boil. Remove from heat and transfer to a serving dish.
1 . Pour 2 cups oil (or amount needed for a depth of 1 inch) into a deep skillet; heat over medium heat.
2 . Pat eggplant slices dry with a paper towel. Set aside 4 whole basil leaves; chop remaining leaves.
4 . Simmer passata, 1 tablespoon olive oil, garlic cloves, 4 basil leaves, and a pinch salt in a saucepan over medium heat for 10 minutes. Remove from the heat and discard garlic cloves.
5 . Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
6 . Layer ingredients in the baking dish in the following order as many times as possible: fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and basil leaves. End with a layer of mozzarella and a drizzle of remaining 1 tablespoon olive oil.
7 . Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.
2 . Whisk flour, graham cracker crumbs, brown sugar, and baking powder together in a large bowl. Mix banana, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture. Stir milk into flour-banana mixture until batter is smooth. Pour batter into prepared dish.
3 . Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 30 to 40 minutes.