Ingredients Archives: onions

Shredded Beef or Chicken Enchiladas

In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt, and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minute stirring occasionally. Set aside. Grease a 13 inches baking dish. Spoon a little in the center […]

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Creamy Green Chili and Cheese Soup

Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes. Add chicken broth, potatoes and hot pepper sauce; bring to a boil. Cook for 20 minutes or until potatoes are tender. Add green chiles, cream and cheese. Heat until cheese is melted. Season with salt and black ground […]

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Beef or Chicken Enchiladas

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish. In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat […]

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Emeril’s Shredded Chicken Nachos

In a 3-quart saucepan with lid heat the oil to the pan to medium-high. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and sauté for another 3 minutes. Add […]

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White Chili I

Cook and drain the pork. In a large stockpot, saute onions and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes. Remove […]

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Randy’s Salsa

Put vinegar into a blender with the two whole roma tomatoes: skin, seeds, and all (1 cup’s worth of tomatoes approximately – with vinegar should come out to approximately 1.5 cups). Blend until it’s liquefied. Combine all ingredients in a large saucepan and bring to a boil, stirring frequently. Reduce heat and simmer for 20 […]

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New Mexican Tomato/Tomato Paste Salsa for Canning

Combine all ingredients in a large saucepan Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner. 15 minutes at 0–1,000 feet altitude; 20 minutes at 1,001–6,000 feet, 25 minutes above 6,000 feet.

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Been out in the Woods Too Long Chili

Put water in Dutch oven, add chicken and simmer 2 hours. Remove chicken and reserve broth. In a medium pot, combine celery, tomatoes, and sugar, simmer a 1/2 hour. [Phil’s note. Simmer for less time if needed. Hey this was a bunch of boy scounts not gourmet chef’s]. Mix all spices with n/a beer until […]

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Spanish Influenced Chili with Collard Wrapped Pork, Chorizo and Sweet and Smoky Paprikas

Preheat oven to 350 degrees F. Lay 2 sheets 24 inches long of heavy duty foil down in a cross pattern then lay the collard greens on the foil in the cross pattern. Douse the pork with olive oil to coat then add 2 tablespoons Spanish paprika and 1 tablespoon pimenton paprika, liquid smoke, and […]

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Scrambled Egg Tortillas

In a large skillet, saute onion in margarine. Stir in flour, and cook on low for 1 minute stirring constantly. Add milk and cream and cook on medium heat stirring until mixture has thickened. Add green chilies, salt, pepper. Remove sauce from heat, and set aside. In In another skillet, scramble eggs lightly and add […]

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