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    13 Recipes

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    Nachos cooked on tostados with beans, chili and cheese. Great for the game with cold beer. This is really good with leftover fajita meat, shredded chicken, cripy bacon, bbq brisket, pulled pork or taco meat. Another twist is subsitute chopped chipotles in adobo sauce instead of sliced jalepenos. You can always cut the tostados after pulling from oven and let guest apply thier own toppings.

    Recipe #370705

    Salsa for those who dislike fresh cilantro. Easy cheap, healthy and available in your pantry.

    Recipe #370600

    A must have recipe for the lazy budget stricken chef. This is good by itself or on the side with a salad and grilled meat or portabellas. Use leftover wine its much easier. If you dont like food with acid add some sugar to this when you simmer sauce. A herb mixture such as Italian herbs, herbes de Provance or La Garrigue can replace thyme and tarragon. This is very fragrant and flavorful.

    Recipe #365034

    This is not authentic, traditional or even pesto. A cheaper alternative to the traditional as well as a way to get rid of leftover bread, herbs and cheese. Jaucque Pepin commonly uses a topping of bread crumbs almonds and cheese which can be added with the herbs and oil to achieve the same thing. The french use bread crumbs or potato flakes instead of nuts when making rouille. This lacks the creamy depth of pesto made with pine nuts or cashews but can be easily subsituted for the bread crumbs. Best used as a last minute topping for grilled chicken, sausage and white beans, hot soup, potatoes, green beans or fresh tomatoes

    Recipe #365031

    A combination from south-western France. I purchased this from World Spice Merchants at worldspice .com (very good herbs and teas). I had previously and foolishly purchased a pound of herbs de Provence for myself and Christmas gifts. I like it alot but there are only so many things that can be potpourried. The La Garrigue blend is more versatile and bolder. It is a great replacement for Provance or Italian seasoning. I don't know the exact recipe but what I have listed makes up a lot. I use it in beef stew, sausage and white beans, sauteed mushrooms, tomato sauce as well as fresh green beans and pecans sauteed in olive oil. A little goes a long way but I can't use enough.

    Recipe #364941

    A chili recipe best for tacos or topping for nachos or french fries. This is also very good when added to a queso dip instead or Rotel or salsa. The local grocery store sells brisket cheap and this is my favorite way to keep it. 3 phases 1 cook beef, 2 cook beef with red pepper powders or chipotle peppers, 3 add fresh peppers onions until very tender which is optional. Easy cook in the oven and freezes will taste better the day after. I like food spicy, if you don’t keep searching. This makes a great burrito with lime cilantro rice and guacamole. I define chili in a traditional sense as a spicy stew made of beef and chilies or chili powder.

    Recipe #363010

    earl campbell hotlinks deep fried in easy cornbread mix

    Recipe #362621

    will instantly cure hangovers, headaches, hick-ups, heart burn and constapation.

    Recipe #362617

    tender juicy and ghetto

    Recipe #362615

    How to make dinner from roadkill.

    Recipe #362613

    The only way to eat breakfast burritos in Texas.

    Recipe #362609

    I grew up with this recipe. adding quick oats to the mix help keeps meat tender when cooked well done. burger cooks faster and gives a great texture.

    Recipe #362603

    CHEAP CHEAP CHEAP It doesn't get easier cheaper or better--chili cheese hot dog enchiladas.

    Recipe #362602

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