nd garlic in the olive oil. Add the meat and continue
To make the chili dressing, combine the chilis, lime juice, fish sauce,
Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
dium heat.
Increase the heat and add the ground beef, stirring
ns. Drain the mushrooms; discard the stems and chop the caps finely.<
ith parchment paper, extending the paper 2 inches over long
nd pestle.
The toasting will give the cumin a mellower
0 mins.
Meanwhile, for the chili garlic mayonnaise, blend or process
refrigerate 15 mins.
For the chili yogurt, heat 2 tbsp of
n medium bowl.
For the chili lime dressing, whisk all ingredients
edium heat, heat the oil and then add the onions, bell pepper
o season, do not drench the pork chops in it.
For the Chili: Blot pork dry with paper
Combine first 10 ingredients in a pot.
Add V8 or water to make the chili as thin as you like.
Bring to boil, reduce heat and simmer for aprox 30 minutes.
This makes about 6 one cup servings.
May be served with grated cheese or other condiments of choice on top.
mins. Peel.
Place the mayonnaise, prawns and lemon
>the chicken until ready to make the casserole and freeze the
ace the pork in the pan. In a small bowl, combine the chili powder
Preheat oven to 350\u00b0.
Mix together the first 4 ingredients and set aside.
In a greased 9 x 13-inch casserole, layer the ingredients in the following order: chicken, tortillas, onions, soup mixture and top with cheese.
Bake for 1 hour or until mixture is bubbly.
br>Stir in the KILLER COCOA CHILI SPICE MIX.
break up and crumble the meat. Continue cooking over