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Recipes

RcpCardArizona Gazpacho
RcpCardArizona Style Chicken Salad
RcpCardAtlanta Bbq Sauce
RcpCardAuthentic Chili
RcpCardAvocado Salsa I
RcpCardAvocado Salsa II
RcpCardAvocado Salsa III
RcpCardAvocado-Citrus Salsa
RcpCardBaja Grilled Shrimp
RcpCardBaja Guacamole
RcpCardBaked Bbq Wings
RcpCardBaked Chiles Rellenos
RcpCardBaked Chili
RcpCardBbq Beef Brisket
RcpCardBbq Garlic Shrimp
RcpCardBbq Pecans
RcpCardBbq Potatoes
RcpCardBbq Sauce from the Rio Grande
RcpCardBbq Shrimp
RcpCardBeef Tamales
RcpCardBest Dry Bbq Rub
RcpCardBest Hot Bean Dip
RcpCardBlack Bean Salsa
RcpCardBloody Mary Aspic
RcpCardBorder Fajitas
RcpCardBrownsville Chili
RcpCardBrownsville Style Fajitas
RcpCardCalifornia Style Chili
RcpCardCantina Chicken Wings
RcpCardCarne Frita
RcpCardCarnitas
RcpCardCasserole de Mexicana
RcpCardCastroville Fajitas
RcpCardCastroville Guacamole
RcpCardChampionship Chili
RcpCardCheese Nachos
RcpCardChicken Enchiladas
RcpCardChicken Tamales
RcpCardChile and Garlic Sauteed Shrimp
RcpCardChile Clam Chowder
RcpCardChile Corn Muffins
RcpCardChile Cornbread I
RcpCardChile Cornbread II
RcpCardChile Dip
RcpCardChile Hush Puppies
RcpCardChile Peanuts
RcpCardChile Powder I
RcpCardChile Powder II
RcpCardChile Ring
RcpCardChile Shrimp
RcpCardChile Spread
RcpCardChile Steamed Shrimp
RcpCardChile Verde
RcpCardChile-Cheddar Dip
RcpCardChile-Cheese Puffs

Any Comments?  E-mail me.

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Arizona Gazpacho

12 servings

2 quarts tomato concasse
1 cup peeled, seeded, chopped cucumber
1 cup rinsed, minced sweet onion
1 cup stemmed, seeded, small dice green bell pepper
1 tablespoon kosher salt
1 teaspoon garlic juice
1/4 cup olive oil
1/4 cup strained fresh lemon juice
1/4 teaspoon pepper
1/4 teaspoon cayenne
2 cups tomato juice
croutons, as garnish

COMBINE TOMATOES, CUCUMBERS, ONIONS, AND BELL PEPPERS SPRINKLE WITH SALT-TOSS TO MIX WELL
LET STAND AT ROOM TEMPERATURE FOR 60 MINUTES
COMBINE WITH GARLIC, OLIVE OIL, LEMON JUICE, PEPPER, CAYENNE, AND TOMATO JUICE-MIX WELL
COVER AND CHILL FOR 1-2 HOURS
TO SERVE: PLACE 1 ICE CUBE INTO A LOW GLASS, LADLE GAZPACHO ON TOP, AND GARNISH WITH CROUTON

Nutrition Facts
Amount Per Serving: Calories 92 - Calories from Fat 45
Percent Total Calories From: Fat 49%, Protein 7%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 742mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1043 units, Vitamin C 50 units, Calcium 0 units, Iron 1 units


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Arizona Style Chicken Salad

6 servings

3/4 pound skinless boneless chicken breast
1 cup assorted dried fruit
1 cup raw orzo
1 cup peeled, small dice jicama
1/2 cup minced scallions
1/2 cup mayonnaise
2 tablespoons sour cream
1 teaspoon red pepper flakes
1/4 teaspoon kosher salt

COMBINE CHICKEN AND SALTED WATER TO COVER IN A SAUCEPAN, OVER A HIGH FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15-20 MINUTES, UNTIL TENDER
REMOVE CHICKEN WITH A SLOTTED SPOON, CUT INTO 1/2-INCH PIECES BRING WATER IN PAN TO A BOIL, OVER A MODERATELY-HIGH FLAME ADD DRIED FRUITS AND ORZO SLOWLY, TO KEEP WATER BOILING
BOIL FOR 10 MINUTES, STIRRING ONCE OR TWICE
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
COMBINE INGREDIENTS-TOSS TO MIX WELL
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 353 - Calories from Fat 153
Percent Total Calories From: Fat 43%, Protein 19%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 3g, Cholesterol 42mg, Sodium 253mg, Total Carbohydrate 33g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 1051 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units


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Atlanta Bbq Sauce

50 servings

2 pounds butter
8 cups cider vinegar
2 cups water
1 tablespoon dry mustard
1/2 cup minced onion
1/2 cup Worcestershire sauce
2 cups chili sauce
1/4 cup strained fresh lemon juice
1/2 each lemon, tied in a sachet
3 tablespoons garlic, minced and tied in a sachet
1/4 cup sugar
2 cups catsup
1 tablespoon tabasco sauce

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL
REMOVE AND DISCARD SACHET
SERVE VERY HO

Nutrition Facts
Amount Per Serving: Calories 164 - Calories from Fat 134
Percent Total Calories From: Fat 82%, Protein 1%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 9g, Cholesterol 40mg, Sodium 273mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 1594 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


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Authentic Chili

8 servings

2 tablespoons lard, or lard
2 pounds ground chuck
1 cup minced onion
2 tablespoons minced garlic
4 each seeded, minced dried red chiles
6 ounces tomato paste
1 tablespoon instant coffee
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon oregano
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
2 tablespoons masa harina, or white cornmeal
2 cups grated jack cheese

HEAT LARD IN A SKILLET, OVER A MODERATE FLAME
ADD THE BEEF, ONIONS, AND GARLIC
HEAT AND STIR TO BROWN BEEF ON ALL SIDES
REDUCE HEAT TO MEDIUM
ADD THE PEPPERS, TOMATO PASTE, INSTANT COFFEE, SUGAR, PAPRIKA, OREGANO, SALT, PEPPER, CUMIN, AND 1-1/2 CUPS WATER BRING TO A BOIL, COVER, AND SIMMER FOR 1-2 HOURS
REMOVE COVER, SPRINKLE WITH MASA HARINA, AND STIR UNTIL THICKENED SLIGHTLY
SERVE HOT, GARNISHED WITH GRATED CHEES

Nutrition Facts
Amount Per Serving: Calories 491 - Calories from Fat 325
Percent Total Calories From: Fat 66%, Protein 24%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 16g, Cholesterol 114mg, Sodium 542mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 29g, Vitamin A 1744 units, Vitamin C 12 units, Calcium 0 units, Iron 4 units


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Avocado Salsa I

12 servings

2 cups peeled, seeded, finely diced avocados
1/4 cup minced cilantro
1 cup rinsed, minced sweet red onion
1/4 teaspoon tabasco sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 cup fresh lemon juice, or lime juice

COMBINE INGREDIENTS AND TOSS GENTLY TO MIX WELL
COVER AND CHILL FOR 60-90 MINUTES
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH TORTILLA CHIPS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 75 - Calories from Fat 53
Percent Total Calories From: Fat 71%, Protein 5%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 53mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 236 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


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Avocado Salsa II

12 servings

2 each peeled, seeded, small dice avocados
1/2 cup minced coriander
1/2 cup minced scallions
2 tablespoons minced garlic
1 cup olive oil
1/3 cup strained fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon white pepper

COMBINE INGREDIENTS-TOSS TO MIX WELL
COVER AND LET STAND FOR 60 MINUTES
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 308 - Calories from Fat 210
Percent Total Calories From: Fat 68%, Protein 2%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 3g, Cholesterol 0mg, Sodium 61mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 556 units, Vitamin C 26 units, Calcium 0 units, Iron 2 units


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Avocado Salsa III

12 servings

2 each peeled, seeded, finely diced avocados
1/2 cup minced sweet red onion
1/2 cup minced scallions
2 tablespoons minced garlic
1/2 cup extra virgin olive oil
1/3 cup strained fresh lime juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper

COMBINE INGREDIENTS-TOSS TO MIX WELL
COVER AND LET STAND FOR 60 MINUTES
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 152 - Calories from Fat 128
Percent Total Calories From: Fat 84%, Protein 3%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 103mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 222 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


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Avocado-Citrus Salsa

12 servings

5 cups finely diced Roma tomatoes
1 cup rised, minced sweet red onion
1/4 cup minced cilantro
2 tablespoons seeded, finely minced hot chiles
1/4 cup strained fresh lime juice
1/4 cup strained fresh orange juice
1 teaspoon vinegar
2 tablespoons olive oil
3 each peeled, seeded, finely diced avocados

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL OVERNIGHT
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 138 - Calories from Fat 92
Percent Total Calories From: Fat 67%, Protein 5%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 0mg, Sodium 35mg, Total Carbohydrate 9g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 847 units, Vitamin C 29 units, Calcium 0 units, Iron 1 units


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Baja Grilled Shrimp

8 servings

24 each cleaned, 26-30/# tiger prawns
1/4 cup strained fresh lemon juice
1/4 cup strained fresh lime juice
3/4 cup olive oil
1/4 cup minced garlic
3 tablespoons seeded, minced hot chiles
2 tablespoons minced cilantro

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-24 HOURS
SKEWER SHRIMP AND GRILL FOR 4-5 MINUTES PER SIDE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 225 - Calories from Fat 186
Percent Total Calories From: Fat 83%, Protein 9%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 3g, Cholesterol 32mg, Sodium 84mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 126 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units


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Baja Guacamole

4 servings

1 each peeled, seeded large avocado
1 tablespoon strained fresh lemon juice
1/4 cup rinsed, very finely minced onion
2 teaspoons minced cilantro
2 tablespoons diced green chiles
1/4 teaspoon tabasco sauce
1/4 teaspoon salt

MASH AVOCADO WITH A FORK
SPRINKLE WITH LEMON JUICE
COMBINE WITH REMAINING INGREDIENTS-MIX WELL
SERVE AT ONC

Nutrition Facts
Amount Per Serving: Calories 90 - Calories from Fat 68
Percent Total Calories From: Fat 75%, Protein 5%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 208mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 311 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units


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Baked Bbq Wings

12 servings

12 each chicken wings, joints separated
1/4 cup catsup
2 tablespoons water
2 tablespoons finely minced onions
1 tablespoon corn oil
1 teaspoon distilled white vinegar
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon oregano
1/2 teaspoon
1/4 teaspoon dry mustard
1 each bay leaf
1 tablespoon minced garlic

PLACE WING SECTIONS IN A 9x13x2 BAKING PAN
BAKE @ 375 DEGREES FOR 20 MINUTES
REMOVE FROM OVEN AND DRAIN WELL
COMBINE REMAINING INGREDIENTS IN A SAUCEPAN
BRING TO THE BOIL, REDUCE HEAT, AND SIMMER FOR 10 MINUTES REMOVE AND DISCARD BAY LEAF
BRUSH WINGS WITH SAUCE
BAKE @ 375 DEGREES FOR 10 MINUTES, TURN
BRUSH WINGS WITH SAUCE
BAKE @ 375 DEGREES FOR 5-10 MINUTES, UNTIL TENDER
SERVE HOT, WARM, OR AT ROOM TEMPERATURE WITH REMAINING SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 130 - Calories from Fat 81
Percent Total Calories From: Fat 63%, Protein 28%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 38mg, Sodium 97mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 165 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Baked Chiles Rellenos

16 servings

16 each or Anaheim chiles poblano chiles
3 pounds grated jack cheese
8 cups tomato broth

PEEL THE CHILES AND CAREFULLY REMOVE THE SEEDS
STUFF WITH JACK CHEESE
ARRANGE IN A SINGLE LAYER IN A GLASS BAKING DISH OR CASSEROLE BAKE @ 350 DEGREES FOR 30-40 MINUTES, UNTIL HEATED THROUGH HEAT BROTH TO A BOIL, REMOVE FROM HEAT
LADLE 1/2 CUP BROTH INTO EACH SERVING DISH
PLACE 1 CHILE INTO EACH
GARNISH WITH ADDITIONAL CHEESE, AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 431 - Calories from Fat 250
Percent Total Calories From: Fat 58%, Protein 22%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 17g, Cholesterol 76mg, Sodium 579mg, Total Carbohydrate 21g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 6342 units, Vitamin C 175 units, Calcium 0 units, Iron 3 units


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Baked Chili

8 servings

5 cups water
2 teaspoons salt
1 pound pinto beans, rinsed
2 pounds ground chuck
1 tablespoon salt
28 ounces undrained canned plum tomatoes
2 cups medium dice onions
1 tablespoon minced garlic
1/4 cup chile powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper

COMBINE WATER, 2 TEASPOONS SALT, AND PINTO BEANS IN A DUTCH OVEN, OVER A MODERATELY-HIGH FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2 MINUTES
REMOVE FROM HEAT, COVER, AND ALLOW TO STAND FOR 60 MINUTES
DRAIN, RINSE, AND DRAIN WELL
MEANWHILE, BROWN BEEF IN A SKILLET, OVER A MEDIUM FLAME
ADD BEANS AND REMAINING INGREDIENTS
ADD WATER TO COVER
BAKE, COVERED, @ 350 DEGREES FOR 3 TO 3-1/2 HOURS, UNTIL BEANS ARE TENDER
BAKE, UNCOVERED, @ 350 DEGREES FOR 30 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 393 - Calories from Fat 220
Percent Total Calories From: Fat 56%, Protein 25%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 10g, Cholesterol 85mg, Sodium 1974mg, Total Carbohydrate 18g, Dietary Fiber 2g, Sugars 0g, Protein 25g, Vitamin A 1650 units, Vitamin C 21 units, Calcium 0 units, Iron 4 units


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Bbq Beef Brisket

12 servings

5 pounds trimmed beef brisket
1 teaspoon salt
1/2 cup catsup
1/4 cup vinegar
1/2 cup minced onion
1 tablespoon Worcestershire sauce
2 teaspoons liquid smoke
1 teaspoon black pepper
1 each bay leaf

RUB BRISKET BRISKLY WITH SALT
PLACE ONTO A LARGE PIECE OF HEAVY-DUTY FOIL
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER BRISKET
SEAL FOIL WELL
BAKE @ 325 FOR 3 HOURS OR GRILL FOR 90 MINUTES, TURNING AND BASTING OFTEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 598 - Calories from Fat 453
Percent Total Calories From: Fat 76%, Protein 22%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 50g, Saturated Fat 20g, Cholesterol 138mg, Sodium 439mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 32g, Vitamin A 112 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units


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Bbq Garlic Shrimp

8 servings

1 cup unsalted butter
3 cups minced scallions
2 cups finely minced garlic
2 cups white wine
1/3 cup strained fresh lemon juice
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
1 pound unpeeled, 21-25/# tiger prawn
1 cup minced parsley
25 each bamboo skewers, soaked in water for 30+ minutes
1 tablespoon tabasco sauce, to taste
1/4 cup minced scallion greens
2 each lemons, quartered

HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM-LOW FLAME
ADD SCALLIONS AND GARLIC
HEAT AND STIR FOR 3-4 MINUTES, UNTIL SOFTENED
ADD WINE AND REDUCE HEAT TO LOW
HEAT AND STIR FOR 15 MINUTES
STIR IN LEMON JUICE
REMOVE FROM HEAT
SEASON TO TASTE WITH SALT AND PEPPER, SET ASIDE
CUT SHRIMP THROUGH BACK OF SHELL WITH SCISSORS AND REMOVE SAND VEIN WITHOUT REMOVING SHELLS
COMBINE SHRIMP, 1 CUP MINCED PARSLEY, AND SCALLION MIXTURE-MIX WELL
COVER AND CHILL FOR 6-24 HOURS, STIRRING ONCE OR TWICE REMOVE SHRIMP, RESERVING MARINADE
THREAD TWO SHRIMP ONTO EACH SKEWER, SET ASIDE
HEAT MARINADE IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL THICKENED, STIRRING OFTEN
REMOVE FROM HEAT, STRAIN WELL
SEASON WITH SALT AND PEPPER
DIVIDE MIXTURE BETWEEN INDIVIDUAL RAMEKIN SERVING DISHES SPRINKLE WITH MINCED SCALLION GREENS AND PARSLEY
PLACE ONE RAMEKIN ONTO EACH SERVING PLATE
GRILL SHRIMP FOR 2 MINUTES, TURN, AND GRILL FOR ANOTHER 2 MINUTES, JUST UNTIL PINK AND HEATED THROUGH
DIVIDE AMONG SERVING PLATES
GARNISH WITH LEMON WEDGES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 457 - Calories from Fat 222
Percent Total Calories From: Fat 48%, Protein 16%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 15g, Cholesterol 149mg, Sodium 416mg, Total Carbohydrate 31g, Dietary Fiber 2g, Sugars 0g, Protein 18g, Vitamin A 1717 units, Vitamin C 47 units, Calcium 0 units, Iron 6 units


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Bbq Pecans

16 servings

2 tablespoons melted unsalted butter
1/4 cup Worcestershire sauce
1 tablespoon catsup
1/4 teaspoon tabasco sauce
4 cups pecan halves
1/4 teaspoon salt, to taste

COMBINE BUTTER, WORCESTERSHIRE, CATSUP, TABASCO, AND PECANS IN A SHALLOW BAKING PAN-MIX WELL
BAKE @ 300 DEGREES FOR 30-40 MINUTES, STIRRING EVERY 5-10 MINUTES
DRAIN ON PAPER TOWELS
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 216 - Calories from Fat 189
Percent Total Calories From: Fat 88%, Protein 4%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 2g, Cholesterol 4mg, Sodium 57mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 99 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Bbq Potatoes

8 servings

8 each peeled, thinly sliced Idaho potatoes
3 tablespoons flour
2 cups water
3/4 cup BBQ sauce
1 tablespoon vinegar
2 teaspoons salt
2 cups thinly sliced onions
1 tablespoon minced parsley

SPRINKLE POTATOES WITH FLOUR
COMBINE WATER, BBQ SAUCE, VINEGAR, AND SALT IN A LARGE SAUCEPAN, OVER A MEDIUM FLAME
STIR IN POTATOES AND ONIONS
SIMMER FOR 5 MINUTES, STIRRING OFTEN
POUR INTO A LARGE CASSEROLE
BAKE, COVERED, @ 350 DEGREES FOR 60 MINUTES
REMOVE FROM HEAT
GARNISH WITH MINCED PARSLEY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 269 - Calories from Fat 7
Percent Total Calories From: Fat 2%, Protein 9%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 797mg, Total Carbohydrate 60g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 240 units, Vitamin C 30 units, Calcium 0 units, Iron 3 units


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Bbq Sauce from the Rio Grande

8 servings

1/4 cup unsalted butter
1 cup finely minced onion
1/4 cup very finely minced garlic
1 teaspoon Hungarian paprika
2 cups tomato sauce
1/4 cup apple cider vinegar
1/4 cup strained fresh lemon juice
1 teaspoon dry mustard
1 teaspoon liquid hot pepper sauce
1/2 teaspoon kosher salt
1 tablespoon freshly ground black pepper
8 ounces diced green chiles

HEAT BUTTER IN A SAUCEPOT, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 3-4 MINUTES
ADD GARLIC AND SAUTE FOR 2-3 MINUTES
ADD PAPRIKA AND DRY MUSTARD-MIX WELL
ADD REMAINING INGREDIENTS-MIX WELL
BRING TO THE BOIL AND REDUCE FLAME TO LOW
HEAT AND STIR FOR 12-15 MINUTES, UNTIL THICKENED
REMOVE FROM HEAT AND ALLOW TO COOL
USE AS A MOP OR DUN

Nutrition Facts
Amount Per Serving: Calories 115 - Calories from Fat 56
Percent Total Calories From: Fat 49%, Protein 8%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 847mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1157 units, Vitamin C 35 units, Calcium 0 units, Iron 1 units


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Bbq Shrimp

4 servings

24 each unpeeled, 21-25/# tiger prawns
1 teaspoon cayenne
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon thyme
1/2 teaspoon crushed rosemary
1/4 teaspoon crushed oregano
3/4 cup unsalted butter
1 tablespoon minced garlic
1 teaspoon Worcestershire sauce
1/2 cup shrimp stock
1/4 cup room temperature beer

TO REMOVE SAND VEIN FROM UNPEELED PRAWNS BY INSERT A TOOTHPICK INTO BACK, BETWEEN SECTIONS OF SHELL, NEAR THE TAIL
PICK UP SAND VEIN AND GENTLY PULL FROM BODY
DISCARD SAND VEIN AND REPEAT WITH REMAINING SHRIMP
COMBINE CAYENNE, PEPPER, SALT, RED PEPPER FLAKES, THYME, ROSEMARY, AND OREGANO-MIX WELL
HEAT TWO-THIRDS OF THE BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD GARLIC AND SAUTE FOR 1 MINUTE
STIR IN WORCESTERSHIRE AND SEASONING MIXTURE
ADD SHRIMP, HEAT AND STIR FOR 2 MINUTES
ADD REMAINING BUTTER AND STOCK
HEAT AND STIR FOR 2 MINUTES
STIR IN BEER, HEAT THOROUGHLY
REMOVE FROM HEAT
SERVE HOT, ACCOMPANIED BY SOURDOUGH BREA

Nutrition Facts
Amount Per Serving: Calories 391 - Calories from Fat 321
Percent Total Calories From: Fat 82%, Protein 13%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 22g, Cholesterol 191mg, Sodium 405mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 1788 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


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Beef Tamales

24 servings

24 each dried corn husks
1 cup lard
2 cups instant masa harina
1/2 teaspoon salt
1 cup beef broth
1 cup shredded cooked pork
1 cup red chili sauce
1 pound cheddar cheese, cut into 1x3-inch slices
12 whole canned green chiles, halved

SOAK HUSKS IN HOT WATER FOR 30 MINUTES, DRAIN WELL
BEAT LARD UNTIL FLUFFY
ADD MASA, SALT, AND BROTH, BEAT UNTIL SMOOTH AND FLUFFY DIVIDE INTO EQUAL PORTIONS
PAT HUSKS DRY
PLACE ONE PIECE OF DOUGH ONTO EACH HUSK
SPREAD INTO A 4-INCH SQUARE
TOP WITH 1 TABLESPOON SHREDDED PORK, 1 TEASPOON CHILE SAUCE, 1 PIECE OF CHEESE, AND A CHILE HALF
ROLLUP AS FOR A JELLY ROLL AND SECURE WITH COTTON TWINE
STEAM FOR 60 MINUTES
SERVE HOT WITH ADDITIONAL CHILE SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 208 - Calories from Fat 148
Percent Total Calories From: Fat 71%, Protein 14%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 8g, Cholesterol 32mg, Sodium 212mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1183 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Best Dry Bbq Rub

100 servings

1/4 cup kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons freshly ground white pepper
1 teaspoon cayenne
1/4 cup chile powder
1/4 cup ground cumin
1/4 cup brown sugar
2 tablespoons granulated sugar
1/2 cup sweet paprika
1/3 cup celery salt
1/3 cup garlic powder
2 tablespoons ground oregano

COMBINE INGREDIENTS-MIX WELL
FREEZE IN AN AIRTIGHT CONTAINER TO STOR

Nutrition Facts
Amount Per Serving: Calories 11 - Calories from Fat 2
Percent Total Calories From: Fat 15%, Protein 12%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 533mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 434 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Best Hot Bean Dip

4 servings

8 ounces refried beans
2 cups grated cheddar cheese
1/2 teaspoon
1/4 teaspoon ground cumin
1 teaspoon brown sugar
1 teaspoon very finely minced onion
1/2 teaspoon very finely minced garlic
1/4 teaspoon tabasco sauce

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL CHEESE IS MELTED
TRANSFER TO A CHAFER OR FONDUE POT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 295 - Calories from Fat 175
Percent Total Calories From: Fat 59%, Protein 24%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 12g, Cholesterol 59mg, Sodium 595mg, Total Carbohydrate 12g, Dietary Fiber 2g, Sugars 0g, Protein 18g, Vitamin A 688 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


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Black Bean Salsa

12 servings

1 1/2 cups cooked black beans
1/4 cup seeded, small dice green bell pepper
1/4 cup seeded, small dice red bell pepper
1/4 cup seeded, small dice yellow bell pepper
1/2 cup rinsed, minced sweet red onion
2 teaspoons very finely minced, seeded serrano or jalapeno chiles
1 1/2 teaspoons finely minced cilantro
1/2 cup small dice Roma tomato
1 teaspoon very finely minced garlic
1/2 teaspoon freshly ground cinnamon
2 tablespoons strained fresh lime juice
1 1/2 tablespoons raspberry vinegar
3 tablespoons olive oil

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-72 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 69 - Calories from Fat 32
Percent Total Calories From: Fat 46%, Protein 13%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 52mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 360 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units


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Bloody Mary Aspic

10 servings

1/2 cup cold water
2 envelopes unflavored gelatin
2 cups tomato juice
2 tablespoons strained fresh lemon juice
5 tablespoons vodka
1 teaspoon Worcestershire sauce
1/4 teaspoon tabasco sauce
1/4 teaspoon celery salt
1/4 teaspoon fresh ground black pepper
1 cup tomato concasse
1 cup rinsed, minced onion
3 tablespoons minced scallion greens
1 each sliced hard boiled egg
1 cup rinsed, trimmed watercress

POUR WATER INTO A SAUCEPAN
SPRINKLE GELATIN OVER THE TOP, ALLOW TO SOFTEN FOR 5 MINUTES HEAT AND STIR OVER A LOW FLAME TO DISSOLVE GELATIN
REMOVE FROM HEAT
STIR IN TOMATO JUICE, LEMON JUICE, VODKA, WORCESTERSHIRE, TABASCO, CELERY SALT, AND PEPPER-MIX WELL
POUR INTO A LARGE BOWL
CHILL FOR 45 MINUTES
FOLD IN TOMATOES AND ONIONS
POUR INTO A PLASTIC-LINED MOLD
CHILL FOR 4-6 HOURS, UNTIL WELL SET
INVERT ONTO A SERVING PLATTER
GARNISH WITH SLICED EGG AND WATERCRESS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 52 - Calories from Fat 6
Percent Total Calories From: Fat 11%, Protein 21%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 21mg, Sodium 225mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 575 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units


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Border Fajitas

12 servings

3 pounds beef skirt steak
1 teaspoon lemon pepper, to taste
1/2 teaspoon garlic powder, to taste
1 cup soy sauce
2 cups pineapple juice
1 cup crushed pineapple
1/4 cup liquid smoke
3/4 cup Worcestershire sauce
8 ounces tomato sauce
32 ounces beer
2 cups sliced onions
36 each warm flour tortillas

WRAP STEAK IN PLASTIC WRAP, POUND TO TENDERIZE
RUB WITH LEMON PEPPER AND GARLIC POWDER
SPRINKLE LIBERALLY WITH SOY SAUCE
COMBINE PINEAPPLE JUICE, PINEAPPLE, LIQUID SMOKE, WORCESTERSHIRE SAUCE, TOMATO SAUCE, AND BEER
POUR OVER STEAK
COVER AND CHILL FOR 4-24 HOURS
REMOVE FROM THE MARINADE
CUT INTO THIN STRIPS
PLACE INTO A STAINLESS STEEL SKILLET
COVER WITH SLICED ONIONS
COOK OVER A MESQUITE FIRE (AWAY FROM DIRECT FLAME)
SERVE HOT, WITH WARM FLOUR TORTILLAS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 967 - Calories from Fat 181
Percent Total Calories From: Fat 19%, Protein 22%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 6g, Cholesterol 67mg, Sodium 2480mg, Total Carbohydrate 139g, Dietary Fiber 0g, Sugars 0g, Protein 53g, Vitamin A 195 units, Vitamin C 11 units, Calcium 0 units, Iron 4 units


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Brownsville Chili

24 servings

1 pound pinto beans, rinsed
2 teaspoons salt
1/4 pound minced sliced bacon
1/3 cup corn oil
6 pounds ground chuck, or a mixture of various lean ground meats
8 cups minced onions
8 cups tomato concasse
2 tablespoons salt
1/3 cup minced garlic
1/2 cup
2 tablespoons ground cumin
1 tablespoon sugar
2 teaspoons tabasco sauce
1/3 cup seeded, minced jalapeno chile
2 teaspoons ground cinnamon

COMBINE BEANS AND WATER TO COVER IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL AND SIMMER FOR 2 MINUTES
REMOVE FROM HEAT, COVER, AND ALLOW TO REST FOR 60 MINUTES
DRAIN, RINSE, AND DRAIN WELL
ADD 2 TEASPOONS SALT, BACON, AND WATER TO COVER
PLACE OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2 HOURS
REMOVE FROM HEAT
MEANWHILE, HEAT OIL IN A HEAVY STOCKPOT OR A LARGE SAUCEPOT, OVER A MEDIUM FLAME
ADD GROUND MEAT AND ONIONS, HEAT AND STIR TO BROWN MEAT WELL
ADD TOMATOES, SALT, GARLIC, CHILE POWDER, CUMIN, SUGAR, TABASCO SAUCE, CHILES, AND CINNAMON
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60 MINUTES
ADD BEANS AND SIMMER FOR 30-45 MINUTES, STIRRING OFTEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 417 - Calories from Fat 271
Percent Total Calories From: Fat 65%, Protein 22%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 11g, Cholesterol 88mg, Sodium 1032mg, Total Carbohydrate 14g, Dietary Fiber 2g, Sugars 0g, Protein 23g, Vitamin A 1115 units, Vitamin C 23 units, Calcium 0 units, Iron 4 units


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Brownsville Style Fajitas

4 servings

4 cups soy sauce
1 cup brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup strained fresh lemon juice
1 tablespoon minced ginger
1 pound skirt steak
8 each heated flour tortillas

COMBINE SOY, BROWN SUGAR, GARLIC POWDER, ONION POWDER, LEMON JUICE, AND GINGER-MIX WELL
COVER AND CHILL FOR 4-24 HOURS
TRIM BEEF WELL
POUR MARINADE OVER BEEF
COVER AND CHILL FOR 2-24 HOURS
REMOVE FROM THE MARINADE
GRILL OVER HOT COALS FOR 3-5 MINUTES PER SIDE, BASTING OFTEN CUT INTO THIN STRIPS
SERVE HOT, WITH WARM TORTILLAS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 925 - Calories from Fat 144
Percent Total Calories From: Fat 16%, Protein 25%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 5g, Cholesterol 67mg, Sodium 17082mg, Total Carbohydrate 138g, Dietary Fiber 0g, Sugars 0g, Protein 57g, Vitamin A 8 units, Vitamin C 14 units, Calcium 0 units, Iron 10 units


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California Style Chili

12 servings

1 pound ground round
2 cups minced sweet onions
32 ounces marinara sauce, with mushrooms
14 1/2 ounces canned crushed tomatoes
30 ounces canned kidney beans, rinsed and drained
4 cups peeled, small dice zucchini
4 ounces diced green chiles
3 tablespoons hot chile powder
1 teaspoon ground cumin
1 cup minced scallions

BROWN BEEF AND SOFTEN ONIONS IN A DUTCH OVEN, OVER A MEDIUM FLAME
DRAIN OFF FAT AND RETURN TO STOVE
STIR IN MARINARA SAUCE, UNDRAINED TOMATOES, KIDNEY BEANS, ZUCCHINI, CHILES, CHILE POWDER, AND CUMIN
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 20-90 MINUTES
LADLE INTO INDIVIDUAL SERVING BOWLS
GARNISH WITH MINCED SCALLIONS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 275 - Calories from Fat 119
Percent Total Calories From: Fat 43%, Protein 19%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 5g, Cholesterol 32mg, Sodium 920mg, Total Carbohydrate 26g, Dietary Fiber 2g, Sugars 0g, Protein 13g, Vitamin A 2137 units, Vitamin C 30 units, Calcium 0 units, Iron 3 units


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Cantina Chicken Wings

12 servings

12 each chicken wings, tips removed
12 ounces beer
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon ground thyme
1 each bay leaf
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon water

SEPARATE WINGS AT JOINTS
COMBINE CHICKEN, BEER, BAY LEAVES, AND 1 TEASPOON EACH SALT, WHITE PEPPER, AND THYME
COVER AND CHILL FOR 4-24 HOURS
COMBINE REMAINING 1/4 TEASPOON THYME, OLIVE OIL, WATER, AND 1/2 TEASPOON EACH SALT AND WHITE PEPPER-MIX WELL
REMOVE WINGS FROM MARINADE
BRUSH WITH OLIVE OIL MIXTURE
BROIL OR GRILL FOR 8 MINUTES PER SIDE, BASTING OFTEN WITH OLIVE OIL MIXTURE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 140 - Calories from Fat 91
Percent Total Calories From: Fat 65%, Protein 26%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 38mg, Sodium 331mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 87 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Carne Frita

6 servings

1 pound lean boneless beef, or lean pork
4 quarts water
1/2 cup shortening
3 cups minced onions
3 each eggs, beaten
1 teaspoon salt
1 tablespoon minced hot red chile
3 cups hot cooked rice

HEAT WATER TO A BOIL IN A STOCKPOT, OVER A HIGH FLAME
ADD BEEF OR PORK AS USED
RETUTN TO THE BOIL, REDUCE HEAT TO A SLOW ROLLING BOIL, AND SIMMER FOR 2 HOURS, UNTIL MEAT FLAKES EASILY INTO STRINGS
REMOVE FROM POT AND DRAIN
HEAT SHORTENING IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS, HEAT AND STIR FOR 8-10 MINUTES, UNTIL GOLDEN
ADD EGGS, SALT, PEPPER, AND DRAINED MEAT
HEAT AND STIR UNTIL EGGS ARE WELL COOKED
SERVE HOT, OVER HOT COOKED RIC

Nutrition Facts
Amount Per Serving: Calories 490 - Calories from Fat 221
Percent Total Calories From: Fat 45%, Protein 25%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 5g, Cholesterol 170mg, Sodium 472mg, Total Carbohydrate 37g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 320 units, Vitamin C 9 units, Calcium 0 units, Iron 4 units


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Carnitas

12 servings

6 pounds boneless pork shoulder
1 each onion, halved
1 tablespoon minced garlic
1 tablespoon salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 teaspoon ground cumin

TRIM MOST OF FAT FROM PORK AND CUT INTO 1x2-INCH PIECES COMBINE WITH REMAINING INGREDIENTS IN A SAUCEPOT
ADD WATER TO BARELY COVER AND PLACE OVER A MODERATE FLAME BRING TO A BOIL, REDUCE HEAT, AND SIMMER SLOWLY UNTIL ALL WATER HAS EVAPORATED
IF MEAT IS NOT TENDER AT THIS POINT, ADD ADDITIONAL WATER AND COOK UNTIL EVAPORATED
REMOVE AND DISCARD ONIONS
RETURN MEAT TO PAN, OVER A VERY LOW FLAME
ALLOW MEAT TO COOK IN IT'S OWN RENDERED FAT, TURNING OFTEN, UNTIL BROWNED WELL ON ALL SIDES AND VERY TENDER
REMOVE FROM PAN
SEPARATE FIBERS WITH A FORK TO SHRED SLIGHTL

Nutrition Facts
Amount Per Serving: Calories 347 - Calories from Fat 162
Percent Total Calories From: Fat 47%, Protein 51%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 6g, Cholesterol 152mg, Sodium 759mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 44g, Vitamin A 24 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units


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Casserole de Mexicana

8 servings

1 pint ground chuck
1 package taco seasoning mix
1 teaspoon seasoned salt
1 cup tomato concasse
2 cups tomato sauce
4 ounces diced green chiles
1 cup small curd cottage cheese
2 each eggs, beaten
10 each corn tortillas
2 cups grated jack cheese

PLACE GROUND BEEF IN A SKILLET, OVER A MODERATE FLAME
HEAT AND STIR UNTIL WELL BROWNED, DRAIN WELL
STIR IN TACO SEASONING MIX, SEAONED SALT, TOMATOES, TOMATO SAUCE, AND CHILES-MIX WELL
BRING TO A BOIL, REDUCE HEAT, AND SIMMER SLOWLY FOR 10 MINUTES
COMBINE COTTAGE CHEESE AND EGGS IN A SMALL BOWL-MIX WELL SPREAD HALF OF THE BEEF MIXTURE IN A CASSEROLE
TOP WITH HALF OF THE TORTILLAS
SPRINKLE WITH HALF OF THE GRATED CHEESE
REPEAT LAYERING WITH THE REMAINING INGREDIENTS
BAKE @ 350 DEGREES FOR 20-30 MINUTES
REMOVE FROM OVEN, ALLOW TO REST FOR 10-15 MINUTES, BEFORE CUTTING
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 376 - Calories from Fat 181
Percent Total Calories From: Fat 48%, Protein 24%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 10g, Cholesterol 109mg, Sodium 1720mg, Total Carbohydrate 26g, Dietary Fiber 2g, Sugars 0g, Protein 22g, Vitamin A 1216 units, Vitamin C 24 units, Calcium 0 units, Iron 3 units


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Castroville Fajitas

4 servings

6 ounces marinated artichoke hearts
1/4 cup olive oil
1/2 cup red wine
1 teaspoon rosemary
1 teaspoon basil
1/4 teaspoon minced cilantro
1/4 teaspoon minced parsley
2 pounds beef skirt steak
12 each warmed flour tortillas

DRAIN THE ARTICHOKE HEARTS, RESERVING THE LIQUID
CHOP THE ARTICHOKE HEARTS, SET ASIDE
COMBINE THE RESERVED LIQUID WITH THE REMAINING INGREDIENTS POUR OVER THE SKIRT STEAK
COVER AND CHILL FOR 60 MINUTES
REMOVE MEAT FROM MARINADE
GRILL FOR 4-5 MINUTES ON EACH SIDE
GARNSH WITH CHOPPED ARTICHOKE HEARTS
SERVE HOT, WITH WARM FLOUR TORTILLAS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 1234 - Calories from Fat 405
Percent Total Calories From: Fat 33%, Protein 25%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 12g, Cholesterol 134mg, Sodium 1104mg, Total Carbohydrate 125g, Dietary Fiber 2g, Sugars 0g, Protein 77g, Vitamin A 173 units, Vitamin C 5 units, Calcium 0 units, Iron 6 units


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Castroville Guacamole

2 servings

1/2 cup marinated artichoke hearts
2 each peeled and seeded, ripe avocados
1 teaspoon strained fresh lime juice
2 teaspoons strained fresh lemon juice
1 cup tomato concasse
1/4 cup minced scallions
1 cup seeded, minced green bell pepper
1/2 teaspoon minced cilantro

DRAIN ARTICHOKE HEARTS, RESERVING THE LIQUID
COMBINE ARTICHOKES WITH REMAINING INGREDIENTS IN A FOOD PROCESSOR
PULSE JUST UNTIL COARSELY BLENDED
THIN WITH RESERVED LIQUID AS NEEDED
SERVE IMMEDIATEL

Nutrition Facts
Amount Per Serving: Calories 484 - Calories from Fat 334
Percent Total Calories From: Fat 69%, Protein 6%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 7g, Cholesterol 0mg, Sodium 230mg, Total Carbohydrate 30g, Dietary Fiber 8g, Sugars 0g, Protein 7g, Vitamin A 2369 units, Vitamin C 95 units, Calcium 0 units, Iron 4 units


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Championship Chili

8 servings

1 tablespoon corn oil
2 cups minced onions
1/4 cup minced garlic
1 tablespoon seeded, minced jalapeno chile
3 pounds chili ground boneless beef chuck
1 teaspoon cumin seed
2 tablespoons oregano
1/4 cup
3 cups tomato concasse
3 cups water
2 teaspoons instant masa harina
2 cups grated cheddar cheese
1 cup minced scallions

HEAT OIL IN A DUTCH OVEN, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 2 MINUTES
ADD GARLIC AND MINCED CHILES, HEAT AND STIR FOR 4-5 MINUTES ADD GROUND BEEF, CUMIN, AND OREGANO
HEAT AND STIR TO BROWN BEEF
ADD CHILE POWDER, TOMATO CONCASSE, AND WATER
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-1/2 TO 3 HOURS, STIRRING OFTEN
COMBINE INSTANT MASA AND 2 TABLESPOONS WATER-MIX WELL
ADD TO CHILI MIXTURE, HEAT AND STIR UNTIL THICKENED SLIGHTLY REMOVE FROM HEAT
GARNISH WITH GRATED CHEESE AND MINCED SCALLIONS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 464 - Calories from Fat 240
Percent Total Calories From: Fat 52%, Protein 36%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 12g, Cholesterol 140mg, Sodium 365mg, Total Carbohydrate 14g, Dietary Fiber 2g, Sugars 0g, Protein 42g, Vitamin A 1916 units, Vitamin C 27 units, Calcium 0 units, Iron 6 units


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Cheese Nachos

25 servings

100 each round tortilla chips
3/4 cup diced green chiles
2 cups grated cheddar cheese
2 cups grated jack cheese

ARRANGE TORTILLA CHIPS ONTO A BAKING SHEET
SPREAD LIGHTLY WITH DICED CHILES
SPRINKLE WITH GRATED CHEESE
PASS UNDER THE BROILER OR MICROWAVE TO MELT THE CHEESE SERVE HO

Nutrition Facts
Amount Per Serving: Calories 111 - Calories from Fat 69
Percent Total Calories From: Fat 63%, Protein 17%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 18mg, Sodium 211mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 209 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


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Chicken Enchiladas

12 servings

3 pounds skinless boneless chicken breasts
16 ounces canned tomatoes
1 cup minced onion
2 tablespoons minced garlic
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
8 ounces diced green chiles
1 cup cream
12 each corn tortillas
1 cup grated jack cheese
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup sliced pitted black olive
1/4 cup minced scallions

COMBINE CHICKEN, TOMATOES, ONIONS, GARLIC, SALT, CUMIN, AND CORIANDER IN A LARGE SAUCEPAN, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS
REMOVE FROM HEAT, COOL
REMOVE CHICKEN, SEPARATE INTO SHREDS WITH A FORK, SET ASIDE REDUCE LIQUID TO 2 CUPS, OVER A MODERATE FLAME
REMOVE FROM HEAT, STIR IN CHILES
POUR INTO A HOTEL PAN
HEAT CREAM IN A SKILLET, OVER A MEDIUM FLAME
SOFTEN TORTILLAS IN HEATED CREAM, 1 AT A TIME
PLACE 1/3 CUP TURKEY ONTO EACH TORTILLA
ROLLUP AND PLACE, SEAM-SIDE DOWN, INTO BAKING DISH
TOP WITH GRATED CHEESES
POUR REMAINING CREAM OVER ALL
BAKE @ 375 DEGREES FOR 25-45 MINUTES
REMOVE FROM OVEN ALLOW TO STAND, BEFORE CUTTING
GARNISH WITH SOUR CREAM, OLIVES, AND SCALLION

Nutrition Facts
Amount Per Serving: Calories 365 - Calories from Fat 147
Percent Total Calories From: Fat 40%, Protein 38%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 8g, Cholesterol 105mg, Sodium 782mg, Total Carbohydrate 20g, Dietary Fiber 2g, Sugars 0g, Protein 35g, Vitamin A 823 units, Vitamin C 22 units, Calcium 0 units, Iron 3 units


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Chicken Tamales

24 servings

24 each dried corn husks
1 cup lard
2 cups instant masa harina
1/2 teaspoon salt
1 cup beef broth
1 cup shredded cooked chicken
1 cup red chile sauce
1 pound cheddar cheese, cut into 1x3-inch slices
12 whole canned green chiles, halved

SOAK HUSKS IN HOT WATER FOR 30 MINUTES, DRAIN WELL
BEAT LARD UNTIL FLUFFY
ADD MASA, SALT, AND BROTH, BEAT UNTIL SMOOTH AND FLUFFY DIVIDE INTO EQUAL PORTIONS
PAT HUSKS DRY
PLACE 1 PIECE OF DOUGH ONTO EACH HUSK
SPREAD INTO A 4-INCH SQUARE
TOP WITH 1 TABLESPOON SHREDDED BEEF, 1 TEASPOON CHILE SAUCE, 1 PIECE OF CHEESE, AND A CHILE HALF
ROLLUP AS FOR A JELLY ROLL AND SECURE WITH COTTON TWINE STEAM FOR 60 MINUTES
SERVE HOT WITH ADDITIONAL CHILE SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 212 - Calories from Fat 151
Percent Total Calories From: Fat 71%, Protein 14%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 8g, Cholesterol 34mg, Sodium 212mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1217 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Chile and Garlic Sauteed Shrimp

4 servings

1 pound jumbo tiger prawns, shelled and deveined
2 tablespoons kosher salt
1/4 cup peanut oil
1/4 cup thinly sliced garlic
1 tablespoon crushed red chiles

COMBINE THE SHRIMP AND SALT-MIX WELL
HEAT OIL IN A WOK OR LARGE SKILLET, OVER A VERY-HIGH FLAME
ADD THE GARLIC AND CHILES-STIR
ADD THE SHRIMP AND STIR-FRY FOR 1-2 MINUTES, UNTIL LIGHTLY BROWNED AND OPAQUE IN THE CENTER
REMOVE FROM HEAT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 269 - Calories from Fat 141
Percent Total Calories From: Fat 52%, Protein 36%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 3g, Cholesterol 173mg, Sodium 3688mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 1167 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units


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Chile Clam Chowder

6 servings

1 tablespoon olive oil
1 cup minced onion
1 tablespoon minced garlic
1 tablespoon flour
28 ounces tomato puree
20 ounces minced clams
2 teaspoons sugar
1 tablespoon
1/2 teaspoon ground thyme
2 cups peeled, small dice potatoes
1/2 cup seeded, finely minced green bell pepper

HEAT OIL IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 5-6 MINUTES, UNTIL SOFTENED
ADD GARLIC AND FLOUR
HEAT AND STIR UNTIL SMOOTH AND BUBBLY
GRADUALLY STIR IN TOMATO PUREE
DRAIN CLAMS, RESERVING LIQUID
ADD STRAINED LIQUID TO THE SAUCEPOT
ADD SUGAR, CHILE POWDER, THYME, POTATOES, AND BELL PEPPERS BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 15-20 MINUTES, UNTIL POTATOES ARE TENDER
ADD CLAMS AND HEAT THOROUGHLY
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 303 - Calories from Fat 41
Percent Total Calories From: Fat 14%, Protein 38%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 63mg, Sodium 148mg, Total Carbohydrate 37g, Dietary Fiber 2g, Sugars 0g, Protein 28g, Vitamin A 2750 units, Vitamin C 86 units, Calcium 0 units, Iron 29 units


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Chile Corn Muffins

12 servings

1 1/2 cups flour
1 1/2 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/3 cup seeded, small dice red bell pepper
1/3 cup rinsed, small dice sweet red onion
2 tablespoons olive oil
3/4 cup fresh or frozen corn kernels
1 teaspoon very finely minced, seeded serrano chile
1/3 cup diced green chiles, drained
1/3 cup honey
1 cup buttermilk
3 each eggs
3/4 cup melted unsalted butter or corn oil

COMBINE FLOUR, CORNMEAL, BAKING POWDER, AND SALT-MIX WELL AND SET ASIDE
HEAT OLIVE OIL IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD RED PEPPERS AND ONIONS
HEAT AND STIR FOR 4-5 MINUTES, UNTIL ONIONS HAVE SOFTENED
REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE REMAINING INGREDIENTS IN A LARGE BOWL
ADD ONION MIXTURE AND DRY INGREDIENTS-STIR JUST UNTIL BARELY MOISTENED-LUMPY IS OK(don't overmix or muffins with be heavy and tough)
POUR INTO A PREPARED MUFFIN TIN
BAKE @ 325 DEGREES FOR 25 MINUTES, UNTIL LIGHTLY BROWNED AND PUFFY
REMOVE FROM OVEN
SERVE HOT, WARM, OR AT ROOM TEMPERATURE WITH BUTTER OR HONEY BUTTER TO THE SID

Nutrition Facts
Amount Per Serving: Calories 335 - Calories from Fat 161
Percent Total Calories From: Fat 48%, Protein 7%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 3g, Cholesterol 54mg, Sodium 371mg, Total Carbohydrate 38g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 401 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units


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Chile Cornbread I

12 servings

1/4 cup rendered bacon fat, or corn oil
1 cup yellow cornmeal
1/2 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 each eggs, beaten
16 ounces creamed corn
4 ounces diced green chiles
1 cup grated cheddar cheese

PREHEAT OVEN TO 425 DEGREES
POUR FAT OR OIL INTO 9-INCH SQUARE BAKING PAN
PLACE IN OVEN BRIEFLY TO HEAT
COMBINE CORNMEAL, FLOUR, BAKING POWDER, AND SALT
ADD HEATED FAT OR OIL-MIX WELL
STIR IN MILK AND EGGS-MIX WELL
POUR HALF OF BATTER INTO PAN
SPOON CREAMED CORN INTO PAN
TOP WITH DICED CHILES AND GRATED CHEESE
COVER WITH REMAINING BATTER
BAKE @ 425 DEGREES FOR 25 MINUTES, UNTIL GOLDEN AND SET IN THE MIDDLE
REMOVE FROM OVEN AND LET STAND FOR 15 MINUTES
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 200 - Calories from Fat 87
Percent Total Calories From: Fat 44%, Protein 13%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 52mg, Sodium 527mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 320 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units


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Chile Cornbread II

6 servings

1 tablespoon rendered bacon fat, butter, or lard
1 cup yellow cornmeal
1/2 cup sifted flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon sugar
2 each eggs, beaten
1 cup finely minced onion
3 tablespoons seeded, minced jalapeno chiles
1 cup finely grated cheddar cheese
1 cup buttermilk
1/3 cup corn oil

GREASE A SMALL SKILLET WITH BACON FAT, LARD, OR BUTTER COMBINE DRY INGREDIENTS IN A BOWL-MIX WELL
IN ANOTHER BOWL, COMBINE EGGS, ONIONS, CHILES, AND CHEESE
STIR BUTTERMILK AND OIL INTO EGG MIXTURE-MIX WELL
COMBINE EGG MIXTURE WITH DRY INGREDIENTS-MIX WELL
POUR INTO GREASED SKILLET
BAKE @ 450 DEGRRES FOR 20 MINUTES, UNTIL GOLDEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 380 - Calories from Fat 209
Percent Total Calories From: Fat 55%, Protein 12%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 7g, Cholesterol 94mg, Sodium 787mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 493 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Chile Dip

12 servings

2 cups minced sweet red onions
1 teaspoon minced garlic
1/2 cup seeded-minced green bell pepper
4 ounces canned diced mild green chiles
2 tablespoons minced jalapeno chiles
1 cup seeded-diced plum tomato
1 cup light brown sugar
2 tablespoons
1 teaspoon ground cumin

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR AT LEAST 3 DAYS, ALLOWING FLAVORS TO MELD SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE
(ALTERNATELY USED AS A BASTING SAUCE FOR GRILLING

Nutrition Facts
Amount Per Serving: Calories 63 - Calories from Fat 3
Percent Total Calories From: Fat 5%, Protein 5%, Carbohydrate 91%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 555 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units


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Chile Hush Puppies

8 servings

2 cups yellow cornmeal
2 cups creamed corn
1/2 cup flour
2 each eggs, beaten
1 teaspoon baking powder
1 teaspoon salt
1/4 cup diced green chiles, or jalapenos
1/2 cup seeded, finely minced green bell pepper
1 cup very finely minced onion
1/4 teaspoon baking soda
1/4 cup half and half
1/4 cup buttermilk
corn oil, for frying

COMBINE INGREDIENTS, EXCEPT OIL, AND MIX WELL
COVER AND CHILL FOR 30 MINUTES TO 96 HOURS
THIN WITH ADDITIONAL MILK OR BUTTERMILK AS NEEDED
HEAT OIL TO 375 DEGREES IN A DEEP FRYER
DROP BATTER BY TABLESPOONSFUL INTO HOT FAT
FRY FOR 4-5 MINUTES, UNTIL LIGHTLY BROWNED
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 263 - Calories from Fat 44
Percent Total Calories From: Fat 17%, Protein 11%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 56mg, Sodium 629mg, Total Carbohydrate 48g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 387 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units


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Chile Peanuts

8 servings

3/4 package shelled raw peanuts
2 tablespoons peanut oil
2 teaspoons
1 teaspoon salt

COMBINE INGREDIENTS IN A LARGE SHALLOW BAKING PAN-MIX WELL BAKE @ 325 DEGREES FOR 25 MINUTES
REMOVE FROM OVEN AND SPOON ONTO PARCHMENT TO COOL
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 33 - Calories from Fat 32
Percent Total Calories From: Fat 95%, Protein 1%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 299mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 175 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Chile Powder I

2 servings

6 each dried New Mexico chiles
6 each dried chipotle chiles
3 each dried negro pasilla chiles
2 each dried mulatto chiles
6 tablespoons cumin seed
6 tablespoons coriander seeds
1 tablespoon whole cloves
3 tablespoons celery seed
6 tablespoons paprika
2 tablespoons cayenne

BREAKUP CHILES BY HAND, WASH HANDS WELL
TOAST DRIED CHILES IN AN UNGREASED SKILLET, OVER A MEDIUM FLAME, UNTIL FRAGRANT BUT NOT DARK
REMOVE TO A PLATTER, COOL
TOAST CUMIN, CORIANDER, AND CLOVES IN AN UNGREASED SKILLET, OVER A MEDIUM FLAME, FOR 3 MINUTES, UNTIL GOLDEN AND FRAGRANT
REMOVE TO A PLATTER, COOL
COMBINE INGREDIENTS IN A SPICE MILL OR COFFEE GRINDER
PROCESS TO A FINE POWDER
STORE IN SEALED GLASS JARS, IN A COOL AND DARK PLAC

Nutrition Facts
Amount Per Serving: Calories 395 - Calories from Fat 127
Percent Total Calories From: Fat 32%, Protein 14%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 1g, Cholesterol 0mg, Sodium 98mg, Total Carbohydrate 53g, Dietary Fiber 17g, Sugars 0g, Protein 14g, Vitamin A 33749 units, Vitamin C 353 units, Calcium 0 units, Iron 26 units


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Chile Powder II

1 servings

caraway seeds
crushed red chiles
cumin
garlic powder
onion powder
oregano
black pepper
cayenne

COMBINE INGREDIENTS IN A SPICE MILL OR COFFEE GRINDER
PROCESS TO A FINE POWDE

Nutrition Facts
Amount Per Serving: Calories 31 - Calories from Fat 7
Percent Total Calories From: Fat 22%, Protein 14%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 7mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1273 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Chile Ring

16 servings

cup finely ground breadcrumbs
2 cups grated cheddar cheese
4 ounces diced green chiles, drained
3 each eggs, slightly beaten
1 cup half and half
1/2 cup sour cream
1/4 cup grated parmesan cheese
1 teaspoon minced parsley
1/4 teaspoon salt
1/4 teaspoon oregano

LIGHTLY GREASE A 5 CUP RING MOLD
SPRINKLE BREADCRUMBS ALONG BOTTOM AND 1-INCH UP THE SIDES SPRINKLE GRATED CHEDDAR EVENLY AROUND MOLD
TOP WITH DICED CHILES
COMBINE EGGS, CREAM, AND SOUR CREAM
STIR IN REMAINING INGREDIENTS-MIX WELL
GENTLY POUR INTO RING MOLD
BAKE @ 350 DEGREES FOR 30-40 MINUTES, UNTIL FIRM
INVERT ONTO A SERVING PLATTER
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 139 - Calories from Fat 86
Percent Total Calories From: Fat 62%, Protein 19%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 64mg, Sodium 298mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 368 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


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Chile Shrimp

4 servings

1 ounce tamarind pulp
1 cup water
1/2 teaspoon kosher salt
1 pound cleaned, 21-25/# tiger prawn
1 cup minced onion
3 tablespoons minced garlic
1 teaspoon crushed red chiles
2 tablespoons peanut oil
1/8 teaspoon curry powder
1/2 cup undiluted coconut milk

STEEP TAMARIND PULP IN 1 CUP WATER FOR 20 MINUTES
BREAK APART PULP AND RETURN TO WATER
STRAIN THROUGH A CHINOIS OR SIEVE, DISCARDING SOLIDS
RESERVE 1 TABLESPOON TAMARIND WATER, STORE REMAINDER FOR ANOTHER USE
SPRINKLE KOSHER SALT OVER SHRIMP-TOSS TO MIX WELL
COMBINE ONIONS, GARLIC, AND RED PEPPER FLAKES IN A BOWL
MASH TO A PASTE WITH THE BACK OF A LARGE SPOON
HEAT OIL IN A WOK, OVER A MODERATE FLAME
ADD CHILE PASTE AND CURRY, SAUTE UNTIL FRAGRANT
RAISE FLAME TO HIGH
ADD SHRIMP AND STIR-FRY FOR 6-8 MINUTES, UNTIL DEEPLY COLORED STIR IN COCONUT MILK AND RESERVED TAMARIND WATER
HEAT AND STIR FOR ANOTHER 3 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 297 - Calories from Fat 138
Percent Total Calories From: Fat 46%, Protein 34%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 173mg, Sodium 473mg, Total Carbohydrate 15g, Dietary Fiber 2g, Sugars 0g, Protein 25g, Vitamin A 529 units, Vitamin C 10 units, Calcium 0 units, Iron 4 units


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Chile Spread

8 servings

1/4 cup sugar
1/4 cup distilled white vinegar
1/2 teaspoon kosher salt
1/2 teaspoon dill seed
1/2 teaspoon mustard seed
1 tablespoon minced garlic
8 ounces diced green chiles
8 ounces cream cheese

COMBINE SUGAR, VINEGAR, SALT, DILL SEED, MUSTARD SEED, GARLIC, AND CHILES IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, STIR, AND SIMMER FOR 2-3 MINUTES REMOVE FROM HEAT AND ALLOW TO COOL
COVER AND CHILL FOR 4-48 HOURS
COMBINE CHILLED CHILE MIXTURE AND CREAM CHEESE IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
SPOON INTO A PLASTIC-LINED MOLD
COVER AND CHILL FOR 4-48 HOURS
UNCOVER AND INVERT ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED, WITH ASSORTED CRACKERS AND TORTILLA CHIPS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 140 - Calories from Fat 90
Percent Total Calories From: Fat 64%, Protein 7%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 31mg, Sodium 565mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 579 units, Vitamin C 20 units, Calcium 0 units, Iron 1 units


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Chile Steamed Shrimp

4 servings

1 whole bay leaf
1 teaspoon juniper berry
4 cloves garlic, quartered
1 tablespoon minced hot chile
1 teaspoon salt
1 teaspoon black pepper
1/2 cup white wine
1/2 cup water
1 pound tiger prawn
1/2 cup melted unsalted butter

COMBINE BAY, JUNIPER, GARLIC, CHILES, SALT, PEPPER, WINE, AND WATER IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 10 MINUTES
ADD SHRIMP, COVER, AND SIMMER FOR 5 MINUTES
REMOVE SHRIMP WITH A SLOTTED SPOON, RESERVE LIQUID FOR ANOTHER USE
SERVE SHRIMP IN THE SHELL, ACCOMPANIED BY MELTED BUTTER OR SHELL AND DEVEIN SHRIMP AND SERVE WITH MELTED BUTTE

Nutrition Facts
Amount Per Serving: Calories 352 - Calories from Fat 226
Percent Total Calories From: Fat 64%, Protein 27%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 15g, Cholesterol 235mg, Sodium 795mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 1145 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units


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Chile Verde

6 servings

1 pound boneless lean pork, medium dice
32 ounces canned tomatoes
1 cup minced onion
1 cup minced celery
1 teaspoon dried oregano
1/2 teaspoon rubbed sage
14 ounces diced green chiles
2 whole bay leaves
9 cups hot cooked rice
3 to 2 sprigs cilantro, as garnish

COMBINE PORK AND 1/2 CUP JUICE DRAINED FROM TOMATOES IN A SAUCEPOT, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 30 MINUTES
REMOVE COVER, THEN ADD ONIONS, CELERY, OREGANO, AND SAGE HEAT AND STIR UNTIL MIXTURE IS DRY AND A MEDIUM TO DEEP BROWN COLOR
STIR IN TOMATOES AND REMAINING JUICE
STIR TO LOOSEN THE FOND
ADD CHILES AND BAY LEAVES, COVER, AND SIMMER FOR 60 MINUTES REMOVE COVER AND REDUCE TO DESIRED CONSISTENCY
SPOON OVER HOT COOKED RICE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 578 - Calories from Fat 62
Percent Total Calories From: Fat 11%, Protein 18%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 42mg, Sodium 1077mg, Total Carbohydrate 103g, Dietary Fiber 2g, Sugars 0g, Protein 26g, Vitamin A 1421 units, Vitamin C 72 units, Calcium 0 units, Iron 7 units


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Chile-Cheddar Dip

16 servings

3/4 pound cream cheese, room temperature
2/3 cup milk
3/4 cup mayonnaise
2 tablespoons strained fresh lemon juice
2 tablespoons very finely minced onions
1/2 teaspoon tabasco sauce
1/2 teaspoon Worcestershire sauce
1 cup finely grated sharp cheddar cheese
4 ounces diced green chiles

SOFTEN CREAM CHEESE IN A FOOD PROCESSOR OR MIXER
GRADUALLY BEAT IN MILK TO THIN
ADD REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 188 - Calories from Fat 166
Percent Total Calories From: Fat 88%, Protein 8%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 8g, Cholesterol 36mg, Sodium 256mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 473 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


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Chile-Cheese Puffs

15 servings

1 cup flour
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 cup unsalted butter
1/2 cup sour cream
1 cup finely grated sharp cheddar cheese
4 ounces diced green chiles, drained

COMBINE FLOUR, SALT, AND GARLIC SALT
CUT IN BUTTER, UNTIL CRUMBLY
STIR IN SOUR CREAM-MIX WELL
STIR IN CHILES AND CHEESE
SHAPE INTO A BALL
WRAP IN PLASTIC AND CHILL 4-12 HOURS, UNTIL FIRM
ON A FLOURED BOARD, ROLLOUT TO A THICKNESS OF 1/4-INCH
CUT INTO 1" SHAPES
PLACE ON AN UNGREASED COOKIE SHEET
BAKE @ 375 DEGREES FOR 14-18 MINUTES, UNTIL PUFFED AND GOLDEN SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 135 - Calories from Fat 94
Percent Total Calories From: Fat 69%, Protein 9%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 28mg, Sodium 221mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 395 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units


This page last updated on 28 May 2001.
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