Hot Food & Recipes

Servings: 8 Fajitas
Category: Mexican | Main dish | Cyberealm
Ingredients

• 1 lb Flank Steak
• 1/2 c Salad Oil
• 1/2 c Sherry
• 1 tb Chili Powder
• 1 cl Garlic, minced
• 2 tb Cumin
• 8 x 6″ Flour Tortillas
• 2 c Shredded Lettuce
• 1 lb Monterey Jack Cheese, grated
• 6 x Green Onions, chopped
• Taco Sauce

Directions
1) Marinate Steak in the oil, sherry, chili powder, garlic and cumin for several hours. Refrigerate overnight for best results. 2) Broil or grill the steak, then carve into thin slices across the grain. 3) Warm tortillas. Place several slices of meat on each. Add lettuce, cheese, onions and your favorite taco sauce. Roll and eat like a burrito. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Mexico | Ham/pork | Barbecue
Ingredients

• 3 tb Pasillo chilis, ground
• 1 ts Salt, coarse or Kosher
• 1/2 ts Cumin, ground
• 2 tb Oil, vegetable
• 1 tb Lime juice, fresh
• 3 cl Garlic, minced
• 2 lb Pork tenderloin

Directions
Mix chili, de-seeded*, salt,& cumin in small bowl. Stir in oil and lime juice to make a smooth paste. Add garlic. Butterfly the port by cutting lengthwise and 2/3 of the way through, leaving meat in one piece; spread meat flat. Cut tenderloin crosswise into 6 equal pieces. Place port betwen pieces of plastic wrap and pound with meat mallet to 1/4 in. thickness. Spread chili paste on both sides of pork pieces to coat evenly. Place in shallow glass baking dish. Marinate, covered in fridge or 3 hours. Prepare grill. Grill pork for 8-10 mins. turning once. *Toast dried peppers before mixing paste. Heat ungreased heavy skillet over med. heat, place chilies in the skillet in a single layer. Cook for 2 minutes the color changes slightly, press down with a spatula and turn occasionally. When chilies cool enough to handle, cut each one open and pull out the seeds and ribbing. You could skip the toasting of the chilies, but remove the seeds.I always add more chilies because I like it really hot. Posted by Joell Abbott File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 16 Servings
Category: Mexican | Soups & ste | Copycat
Ingredients

• 1/2 c Vegetable oil
• 1/4 c Chicken base
• 3 c Diced yellow onions
• 2 ts Ground cumin
• 2 ts Chili powder
• 2 ts Granulated garlic
• 1/2 ts Cayenne pepper
• 2 c Masa harina
• 4 qt Water (divided)
• 2 c Crushed tomatoes
• 1/2 lb Process American cheese; cut
• -in small cube
• 3 lb Cooked; cubed chicken

Directions
In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from masa harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings. NOTE: Recipe can be halved. Recipe by: Chili’s Posted to TNT – Prodigy’s Recipe Exchange Newsletter by Aquasea221@aol.com on Jul 24, 1997

Servings: 4 Servings
Category: Mexican | Rice | Hamburger | Chili | Beans
Ingredients

• 1 lb Ground beef
• 1 cn (15 1/2 oz) kidney beans,
• Drained
• 1 sm Green pepper,chopped
• 1 cn (11 oz) condensed Zesty
• Tomato Soup/Sauce
• 3/4 c Water
• 1 pk (1 3/4 oz) chili seasoning
• Mix
• 1 Minute Rice Boil in Bag
• Rice, cooked

Directions
Brown beef in skillet;drain fat.Stir in kidney beans,soup, water and seasoning mix.Bring to a boil.Reduce heat;cover and simmer 5 minutes,stirring occasionally.Serve over cooked rice. makes 4 servings. 1 – lb. ground beef 1 – 11 oz. can condensed Nacho Cheese or Cheddar Cheese soup 2 – cups water 1 – 16 oz. pkg. frozen broccoli,corn and red peppers 1 ~ 1 1/4 oz. pkg. taco seasoning mix 2 – cups dry rice 1/2 ~ cup grated Cheddar cheese 1 – cup crushed tortilla chips Mix beef,soup,water,vegetables and seasoning mix in a large skillet.Bring to a boil.Reduce heat and simmer 2 minutes.Stir in rice.Cover;remove from heat.Let stand 5 minutes.Fluff with a fork.Sprinkle with cheese and chips.Makes 6 servings.

Servings: 4 Servings
Category: Mexican | Beef | Meats | Chili | Beans
Ingredients

• 1 pk Pinto beans
• 2 lb Chili meat OR
• 4 lb Lean beef sirloin, chopped
• In 1/2 inch cubes
• 1 lb Low-fat turkey sausage
• 1 c Onions, chopped
• 1 tb Garlic powder
• 1 tb Red cayenne pepper
• 2 cn Tomato sauce
• 3 tb New Mexico (or other hot)
• Chili powder
• 1 ts Dried oregano
• 2 tb Ground cumin
• 1 tb Vegetable oil
• 1 ts Louisiana (or Tobasco) Hot
• Sauce
• 1 cn Jalapenos, chopped
• 1/2 tb Salt

Directions
Contributed to the echo by: Michael Gallagher Bob, here is my variation of a chili recipe with beans in it. If the people here don’t like beans with their chili, I’ll give a substitution. DON’T change anything, for this is the way you should make authentic Texas chili–not the cheap imitation stuff. Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with water about 1/2 to 3/4 inch over beans; simmer, covered, for about 2-1/2 hours or until done. If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next paragraph of directions. Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45 minutes. Makes 15 to 20 servings, 225 calories each (205 with out the oil). Salt and pepper to taste. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Meats | Mexican
Ingredients

• 1 lb Meat
• 1 1/2 qt Boiling water
• 1 Onion
• 2 c Tomatoes
• 1 tb Salt
• 1 tb Gebhardt’s Chili Powder
• 2 c Corn meal
• 1 cn Cold water

Directions
Either beef, veal, or pork may be used in this recipe. Boil the meat in the water until tender (about 1 1/2 hours). Remove meat and run through meat grinder with the onions. Measure meat stock and add enough water to make five cups of liquid; combine with ground meat, onions, tomatoes, seasonings and cornmeal moistened with the cold water. Simmer 15 minutes or until ingredients are tender and mixture thick. Pour into greased bread pan to cool. Slice about one-fourth inch thick, roll in flour and saute in hot fat until golden brown in color. Serve hot with Chili Sauce. Courtesy of Garry’s Home Cookin’ http://www.netrelief.com/cooking Recipe by: Gebhardt’s Mexican Cookery for American Homes (1936) Posted to MC-Recipe Digest by “Garry Howard” on Feb 1, 1998

Servings: 4 Servings
Category: Mexican
Ingredients

• 1/2 lb Cheddar cheese; grated
• 1/2 lb Monterey Jack; grated
• 5 Eggs
• 1/3 c All-purpose flour
• 1 2/3 c Half & half
• 1 cn (4 oz.) diced green chilies;
• -drained
• 1/4 c Picante sauce

Directions
Preheat oven to 375 degrees. Mix grated cheese and spread evenly in buttered 10 inch pie plate. Beat eggs and add flour slowly. Then beat in half and half, if mixture is lumpy, strain it. Pour egg mixture over cheese in pie plate. Carefully spoon chilies over top. Spoon picante sauce over all. Bake 45 minutes until center is set. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz on Mar 19, 1998

Servings: 8 Servings
Category: Mexican | Vegetarian | Main dish
Ingredients

• 2 cn (8 oz. ea.) green chilies
• 1 lb Jack cheese, sliced
• 1 lb Cheddar cheese, sliced
• 4 tb Whole wheat flour
• 1 c Evaporated milk
• 1 c Sour cream
• 4 Eggs
• 1 c Diced chicken or turkey
• 2 c Mild salsa

Directions
Cut chilies open and line 8″ x 13″ baking dish with them. Layer both cheeses evenly over chilies. Add any remaining chilies over the cheese layer. Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste. Mix in remaining milk and sour cream. Beat in eggs, one at a time; add diced meat. Pour over chilies and cheese; bake for 30 minutes at 350 degrees. Pour salsa over top and bake an additional 15 minutes. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Mexico
Ingredients

• 1/2 c Red wine vinegar
• 2 tb Lime juice; fresh
• 2 tb Olive oil
• 2 ts Chili powder
• 1 ts Red pepper; crushed
• 1 ts Salt
• 1 Garlic clove; crushed
• 1/2 ts Black pepper
• 4 Steaks; 6-oz each
• Salsa fresca:
• 1 lg Tomato; fresh, chopped
• 1 Avocado; chopped
• 2 Green onions; chopped
• 1 tb Lime juice; fresh
• 1 tb Cilantro; fresh, chopped
• 1 Garlic clove; crushed
• 1/2 ts Salt
• 1/4 ts Black pepper
• 1 ds Hot pepper sauce
• 4 Corn tortillas; 6-in each

Directions
Recipe by: Jo Anne Merrill *Use beef chuck eye steaks, 6-oz each, cut 1-inch thick. 1-Combine vinegar, lime juice, olive oil, chili powder, crushed red pepper, salt, garlic and pepper. cover; refrigerate 1/4 cup of the marinade. Place steaks and remaining marinade in a plastic bag, turn to coat. Close bag tightly and marinate in refrigerator 8 hours or overnight; turn occasionally. 2-Remove steaks from marinade; discard marinade. Place steaks on grill over medium coals. Grill steaks 14-16 minutes for rare to medium, turning once and brushing with reserved marinade. Wrap tortillas in foil; place on grid the last 4 minutes of grilling; turn once. 3-Place steaks on serving plate. Fold tortillas in half, bring ends around each other to form a cone. Using a slotted spoon, fill cones with salsa and place on on each plate. SALSA: combine all salsa ingredients and mix well. Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 6 Servings
Category: Mexican | Beef | Chili | Beans
Ingredients

• 6 Dried hot chile peppers
• 3 lb Boneless chuck, in 1/4 inch
• -ice
• 6 tb Rendered beef suet
• 2 Onions, chopped
• 4 Garlic cloves
• 1 1/2 tb Cumin
• 1 lb Tomatoes, drained & chopped
• 1 tb Unsweetened cocoa powder
• 1 Bay leaf
• 1/2 ts Oregano
• Accompaniments:
• Sour cream
• Cheddar cheese, finely grate
• Onion, chopped
• Hot chile peppers, seeded &
• -inced
• Kidney or pinto beans
• Tortilla chips

Directions
Heat a griddle or cast-iron skillet over mod-high heat until it is hot. Toast the chile peppers, turning them and not allowing them to burn, for 1-2 minutes. Let chile peppers cool until they can be handled, then seed them. Combine peppers with 1 cup water in a small saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes. Puree the water and pepper in a food processor. In a large casserole, saute the chuck in 4 Tbsp beef suet over moderately high heat until it is lightly browned. Transfer meat to a bowl. Add to the casserole, the remaining suet, onions, and garlic, and cook the mixture over moderate heat, stirring, until the onions are softened. Add the cumin and cook the mixture over mod-low heat, stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and oregano, and combine the mixture well. Add water to cover barely. Bring to a boil and simmer, covered, stirring occasionally, and adding more water, if necessary, to keep the meat covered, for 2 hours longer. Add salt to taste, simmer uncovered for another hour. Discard bay leaf. Transfer the chili to a heated serving bowl and serve it with the sour cream, cheese, onion, chile peppers, beans and tortilla chips. a 1981 Gourmet chili favorite From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini