Tom's Homemade Chorizo Poppers

Rating: Not rated

Posted by ADMIN at 09/26/2007 06:36 | 0 comments

POPPERS 1 cn 26 oz pickled whole -jalapenos 8 oz Fat free cream cheese 3 tb Low-fat Mayonnaise Chorizo: Put sausage in mixing bowl. Heat coriander seeds in small skillet until lightly toasted. Grind them in a mortar or spice mill. Add all ingredients to meat. Blend well...

James T's Flame Sauce - Rhp

Rating: Not rated

Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Yep, that's 12 Habaneros. *Don't* get Habanero juice in your eyes, and avoid having it touch your skin if at all possible. Rubber gloves are recommended. Place all the ingredients in a saucepan and bring to a boil. Reduce heat to medium and simmer for 3 to 4 minutes. Allow to...

Green Chili Stew

Rating: Not rated

Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Fry meat and drain fat, add salt, pepper, water, onions, tomatoes, and potatoes. On low heat, cover and boil until potatoes are soft.

Green Chile Smoked Brisket Burritos

Rating: Not rated

Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Thought I'd pass this recipe along since we just made it and I can vouch how good it is first hand (and full stomached). This is a modification to a recipe Cindi has made for years. (We added bell peppers and onions and used smoked brisket). I used several bags of sliced brisket from the...

Chorizo Stuffed Red Peppers

Rating: Not rated

Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Cook the pasta al dente: drain and set aside. Heat oil in a pan and lightly brown and crumble the chorizo with the diced onion. In a large bowl combine the orzo, chorizo, peas, and 1/2 cup of the taco sauce. Mix well. Slice the tops off the red peppers, removing inner ribs and seeds. Fill them...

Whipped Chipotle Sweet Potatoes

Rating: Not rated

Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Preheat oven 450F. Line a baking sheet with foil. Prick potatoes and bake in middle of oven for 1-1/1/2 hrs, or until very soft. Cool potatoes until they can be handled and scoop flesh into a bowl. With an electric mixer, beat potatoes with chili paste, butter, salt and pepper to taste just...

West Indian Pepper Sauce

Rating: Not rated

Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Puree first 10 ingredients in blender. Transfer mixture to bowl. In non reactive saucepan, bring vinegar, water, and salt to boil. Pour over mango mixture and stir well. Allow to cool before bottling. Refrigerated, sauce will keep approx 6 weeks.

Turkey Breast with Pineapple, Tomatoes and Peppers

Rating: Not rated

Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Tom's Double Barrell Habanero Hot Sauces

Rating: Not rated

Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Saute the onion and garlic in the oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce the heat, and simmer until the carrots are soft. Place the chiles, vinegar and lime juice in a blender and blend until peppers are finely minced. Add the onion, garlic and...

Tom's "Lotties True Bajan Hot Pepper Sauce" Knockoff

Rating: Not rated

Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Vegetables - Peppers

CATEGORIES