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    40 Recipes

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    Posole or Pozole (both spellings are correct). This is a traditional Southwestern savory stew made with a specific variety of corn , pork chicken and/or beef and green chile. It’s a hearty, authentic meal, perfect for anytime. This recipe is derived from #8545, but I made so many changes I decided it was worthy of a new recipe especially since it turned out so wonderful and it's a healthier version.

    Recipe #169485

    Custom blend your own chile powder by picking your peppers and grinding away. Actually a blender or food processor will do it for you. Start with a single type of dried pepper such as anchos (mild), chipotles (medium) or habaneros (hot), or pick a blend for complexity. You can adjust the number of peppers according to how much you use in 6 months. I had to have at least 2 ingredients in this recipe for it to be excepted. The servings are JUST a number.

    Recipe #168706

    I saw this prepared on a local news show by a local restaurant chef. Tasting is believing!

    Recipe #166135

    If you like pasta, this is a great alternative to traditional Italian. This recipe is from rossipasta.com. They have all the hard to find flavored pastas (I used curry linguini). The version below was made to my liking which increased the curry and veggies. You can prepare the chicken however you like (whole cut up, boneless, grilled, smoked etc.). I had some whole smoked beer can chicken so I de-boned and cubed 1 pound.

    Recipe #164218

    This turned out to be the best loin roast I have ever made. It was so juicy and flavorful.

    Recipe #160959

    My wife wanted tacos the other day, so I threw some ingredients together and came up with the best tacos we had ever had.

    Recipe #159933

    This recipe won a blue ribbon at the State Fair of Texas a couple of years ago. It is absolutely wonderful and quite easy to prepare and even easier to eat. Chef: Ronda Porter - State Fair of Texas Blue Ribbon Winner

    Recipe #156578

    These beans are great anytime. A friend of mine claims to be a "bean expert" and said these are the best he has had. They freeze well. *** Meats can vary. Try roll sausage such as Jimmy Dean. You may only need 1 pound not 2 of the meat.

    Recipe #156405

    Good use of pork chops and salsa.

    Recipe #156397

    This is a recipe from a local Tex-Mex restaurant in Addison TX. Blue Goose has high ratings for their food.

    Recipe #156257

    If you like the flavor of wasabi you will like this recipe. These do not come out of the pan fiery hot, but with wasabi flavor. You can always add more heat if you wish.

    Recipe #148759

    This recipe makes great use of tilapia fish. You could also substitute catfish fillets. Easy to throw together recipe.

    Recipe #144682

    This is from Lawry's website. They are famous for their prime rib. I was very surprised at the ingredients since after eating it I thought it was full of fat and cholesterol. NOT! Enjoy.

    Recipe #137714

    One of the best entrees on the menu at Pappadeaux's is "Blackened Opelousas". They use catfish now, but I would recommend red snapper or amberjack. Anyway this is similar and maybe better than their sauce.

    Recipe #134736

    This is good and easy to make with what you probably have in your kitchen. I usually buy the pre-shredded cabbage and carrots and add dressing to taste.

    Recipe #127941

    This is an adaptation of recipe #18586 "Outback's Caesar Dressing" by Chef Lali with the exception that I reduced the quantity to 1 pint and added measurements to the extra ingredients for simplicity. I was really impressed with how tasty and easy this was.

    Recipe #127937

    This homemade salsa is comparable to some of the best I have had at Mexican/Tex-Mex restaurants and beats anything you can buy off the shelf. Of course this is one persons opinion. Try it for yourself.

    Recipe #126692

    This recipe is based on Judi Caston's One Pot Clam Bake #40207. Even though this is cooked together in one pot the biggest surprise was that the ingredients maintained there own unique flavor. I made a double batch so that I could freeze the leftovers.

    Recipe #124203

    There are many cities that claim to be the birthplace of chili, but it was born on the cattle trails of Texas. This will be a big surprise for a lot of you, but real Texas chili does NOT have beans or chunks of tomato. I say that to say this; If you want to experience what early cowboys of Texas experienced then follow this recipe. Oh yeah, don't freak out by the amount of chili powder. If you like your chili hot and spicy leave as is, if you like it spicy omit the cayenne.

    Recipe #123316

    I fell in love with green chile sauce while visiting New Mexico in the early 90's. Since I live in Dallas, Texas it is very hard to find anything other than tomato based salsa. So I created my own version to enjoy anytime.

    Recipe #119556

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