ater mixture.
Add green chillies, jalapeno pepper, garlic salt, pepper
Heat soup, milk and Velveeta in top of double boiler until cheese is melted. Add green chillies and pimentos. Combine Longhorn cheese, onions and meat.
Fill each tortilla with mixture and roll tightly.
Place in a long baking dish.
Pour sauce over the top. Cover. Bake 30 minutes at 350\u00b0.
Mix the eggs and the water and pour over the chillies and cheese.
Bake at 350\u00b0 for 30 minutes.
Serve hot with Doritos.
br>Soak dry red kashmiri chillies in water for 30-40
st measure of oil and chillies in a cold wok and
Soak chickpeas and urd dhal (which you get in Indian stores) for about 2 hours.
Drain all the water and grind coarsely with dry red chillies.
The ground mixture should be solid, not loose.
Cut onions, green chillies and ginger into small pieces and mix it with the ground mixture.
Take a tablespoon of mixture, put in your hands or in a plastic sheet and fry in oil until golden brown. Serve hot with ketchup.
Spread drained chillies thinly in 10 x 6 baking dish. Sprinkle grated Cheddar cheese on top of chillies.
Beat eggs. Add milk and heat together with eggs.
Pour eggs and milk over chillies and cheese.
Bake at 350\u00b0 for 20 minutes.
Grate cheese.
Wash and deseed chillies.
Drain on paper towel.
In casserole dish, 7 x 11-inch, layer chillies and cheese. Whip cold milk until it forms peaks.
Add egg and whip again. Add flour a little at a time while whipping.
Pour over chillies-cheese mixture.
Bake for 30 minutes at 350\u00b0.
Spread can of tomato sauce over top and bake 5 minutes more.
Soak chillies in cold water and remove seeds.
Grate cheese. In 9 x 13-inch baking dish, place a layer of chillies across the bottom.
Sprinkle grated cheese over the chilli layer.
Beat eggs, flour, salt and milk; pour over cheese.
Layer the rest of the chillies over the top.
Bake at 375\u00b0 for 30 minutes.
Remove from oven and zigzag with tomato sauce over the top.
Bake 5 minutes longer.
Place diced chillies in bottom of 12 x 7 x 2-inch greased baking dish.
Layer 2 cheeses on top of chillies.
Beat egg whites until soft peaks form.
Beat egg yolks, milk and flour together. Fold in egg whites.
Pour over chillies and cheese layer.
Let stand 10 minutes.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
Roast and skin the chillies, slitting open the side of
Put chillies in bottom of a 7-inch dish, sprinkle with garlic salt, spread cheese over chillies.
Beat the eggs with the two tablespoons of milk and pour over the chillies.
Sprinkle with salt and more Cheddar.
Cook at 80% power for 9 minutes.
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
In a 10-inch skillet, brown meat and onion; drain any excess fat (electric skillet at 350\u00b0).
Stir in soup, enchilada sauce, milk and chillies.
Reduce heat to 220\u00b0.
Cover and cook 20 minutes, stirring occasionally.
Sear steaks in hot oil,
both sides and place steaks on baking dish.
Spread one
teaspoon
of chillies on each steak. Add sliced onions on top of chillies.\tPlace sliced Mozzarella cheese on top. Bake at 350\u00b0 until cheese starts to brown.
Prepare 1 cup Jack cheese, 1/2 cup chillies, 1/4 cup black olives and 2 tablespoons pimiento.
Break up noodles and cook in 3 cups boiling water for 2 minutes.
Rinse with cold water and drain.
Combine the seasoning from just 1 flavor packet, the Jack cheese, chillies, olives and pimiento with 1 cup sour cream. Spoon into a buttered casserole.
Sprinkle with 3/4 cup Cheddar cheese and 1/4 cup Parmesan.
Bake at 400\u00b0 for 20 minutes or until brown and bubbly.
Drain green chillies.
In a food processor, mix the cream cheese, taco seasoning mix, green chillies and ripe olives until blended, about a minute.
Spread the mixture on the tortillas and roll up, jelly roll style.
Place the rolls on a plate and refrigerate overnight.
Just before serving, slice each roll into 1-inch sections.
Use party toothpicks to serve.
Makes about 80 slices.
Pour the milk into a saucepan. Carefully slice the chillies in half lengthways and deseed, leaving the stalks attached in order to remove them from the milk easily. Add to the milk.
Slowly bring to a shivering simmer. Remove from the heat and infuse for 10 minutes, so that the milk takes on the chilli flavour. Reheat the milk, add the broken chocolate and cream and stir on a low heat until the chocolate is dissolved. Remove and discard the chillies. Serve garnished with a slice of fresh chilli.