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This is my favorie green chili. Good to eat by the bowl full or to smother a burrito.
A very hot condiment that goes well with meats and poultry. I use chipotles for this recipe but you could use almost any dried pepper you wish to make it hotter or milder.
A simple, hearty soup that is easy to prepare.
Found this in my local newspaper. This can be used as a rub for grilled meats and vegetables, sprinkled on pizza or any recipe calling for Herbes de Provence. Will keep for up to one year in a tightly sealed container.
The chipotle in the recipe can be adjusted according to taste.
From the Los Barrios Family Cookbook. A wonderful sauce for enchiladas verdes.
Great hot and smokey marinade for anything
A fabulous Mexican mole flavored rub with a faint chocolate undercurrent. Wonderful on pork, chicken, meaty fish like tuna and salmon, and on roasted or grilled portobellos and bell peppers.
A great sauce for steak or any other grilled meat
Originally from Rick Bayless, adapted to my own taste. I think this is a medium hot salsa. Heat level can be adjusted up or down with the habaneros.
Cooked Tomatillo sauce for enchiladas or tamales
Source: "Coyote Cafe"
Corn season comes to an end just as cool evenings make their entrance. That means it's prime time to prepare corn chowder using those last few ears.
Dont let the name turn you off. This is excellent with roast beef and gravy.
Banana Bisquick Muffins
By mums the word
Japanese Salad Dressing
By C. Taylor
BLT Club With Tangy Garlic Mayo
By Jon R.
Sweet Zucchini Pickles
Blueberry Crisp (Diabetic)
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