Text 14183, 107 rader
Skriven 2014-06-13 20:04:39 av Dave Drum (1:18/200)
     Kommentar till en text av Bill McGarrity
Ärende: Bulk Grub was:Welcome
=============================
ORIGINALLY POSTED TO CHOWDA (on 12 June 2014)

-=> BILL MCGARRITY wrote to DAVE DRUM <=-

 BM> to speak with making meals but it's mostly grilled chicken. (I know,
 BM> boring)... but I've been seeing chili recipies and they look REALLY
 BM> good... :)

 DD> Well, y'know, we've always said that we need eats, too. If it weren't
 DD> for the eats we'd have no one to cook for.   Bv)=

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Zesty Shrimp Dip
 DS>  Categories: Appetizer, Dips, Seafood, Sthrn/livng
 DS>       Yield: 2 cups(aprx)

 DS>       3 oz Cheese, cream; softened
 DS>       8 oz Sour cream
 DS>       2 ts Lemon juice
 DS>       1 pk Salad dressing mix, Italian
 DS>       2 tb Pepper, green; chopped fine
 DS>   4 1/4 oz Shrimp, med.; drained,
 DS>            -rinsed and chopped

 BM> This looks good... :)

 DD> Want to make it really "zesty"? Use 2 tb of Ortega or Old El Paso
 DD> chopped green chilies in place of the bell pepper.   Bv)=  That's what
 DD> I would do - I always have a few cans of chopped green chilies around.
 DD> Don't always have bell pepper.

 DD> Here is my current chilli recipe - wins prizes, etc.

 BM> I love zesty.... but I'd have to reduce the ingredients down to a
 BM> quarter of that as I only cook for me... but I will do the full monte
 BM> next time I have a big BBQ to go to.  Sounds great!!!

Been sleeping single in a double bed for the last 30 or so years. I know all
about cooking for one. And that chilli recipe freezes well - with or without
the beenz in it. Personally I add the beenz just prior to serving. When I do
stew, chilli, pasta sauce, etc. I do it in big batches and pig out as much as 
wish - then portion out the remainder into Zip-Loc storage containers or bags
and pop them into the freezer for future reference. Green Chile is another 
that
freezes well ... and I freeze that in meal size batches as well as small
batches for using as a sauce for eggs, etc. Yuuuuuuum!!!

I really recommend this recipe - I encountered it when serving as a judge at
the cook-off mentioned and gave it my first place vote. So did several other
judges. Mark represented the Greater Forsyth (IL) Chilli Cook-off at the World
Championships that year. After the winners were announced I went over to his
cooking area and talked him out of his recipe - which I have made several
imes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mark Hurt's Chile Verde
 Categories: Pork, Poultry, Chilies, Vegetables
      Yield: 8 Servings
 
  1 1/2 lb Boneless pork (or chicken);
           - diced to 1/4" cubes
      2 c  Chicken broth
      1 c  Green chile sauce (Herdez)
      2 c  Tomatillos; husked, coarse
           - chopped
      2 lg Roasted green chilies; seed,
           - dice (Anaheim or Poblano)
      4 cl Garlic; peeled, diced
      1 md Onion; diced
      1 lg Russet potato; peeled, diced
    1/4 ts Black pepper
    1/2 ts Salt
    1/2 ts Cumin
    1/2 ts Sugar *
      3 tb Fat
      2 c  Drinking water
 
  A warm, hearty stew that will leave you full and
  satisfied. If fresh roasted chilies aren't available,
  you can use canned.
  
  * Omit the sugar for a lower-carb version.
  
  Brown the chicken or pork in a small amount of lard
  or oil, over high heat.
  
  Place the browned chicken or pork, chile sauce and
  tomatillos into a crock pot set on low, or a large,
  covered pot over low heat. Simmer for 2 hours. Add
  remaining ingredients and simmer for an additional 2
  hours. Check very 30 minutes, add water as necessary.
  
  Serve hot.
  
  From: Mark Hurt @ Forsyth Chilli Cook-off
  
  MM by Dave Drum - 20 January 2008
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Disbelief in magic can force a soul into believing in gummint and business 
--- MultiMail/Win32
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)