Stir-fry pork half at a time in hot oil.
Drain.
Stir in remaining ingredients, except cheese.
Heat and stir just until bubbly.
Pour into a 2-quart casserole.
Bake, uncovered, in a 375\u00b0 oven 25 minutes.
Sprinkle with cheese; bake until cheese melts.
Boil
chicken
breasts\tuntil done.
Cool; remove bones and skin.
Chop
or shred meat. Fry corn tortillas in hot oil just until
soft. Dilute chicken soup with milk or water to a pouring consistency. Grate cheese; chop onion and green chili; add garlic powder and salt to chili.
In casserole dish, start 1st
layer with tortillas, chicken, onion, chili, soup and end with cheese. Make as many layers as tortillas and ingredients permit.
Bake at 350\u00b0 for about 30 minutes.
Cook hamburger meat with onion.
Make sauce by mixing soup, cheese, evaporated milk and green chili.
Watch mixture as it will burn on the bottom.
Roll enchiladas by softening tortillas (either in oil or in the microwave) and adding hamburger and Longhorn cheese.
After all enchiladas are rolled, place in 9x13 pan.
Pour sauce over top and bake in 350 degree oven for 30 minutes or so.
Also may use shredded chicken instead of meat. Make
6-8 servings.
edium bowl, beat egg whites and cream of tartar on high
Brown sausage, stirring until it is crumbly and no longer pink. Drain on paper towels. While sausage is cooking, bring water and salt to a boil. Add grits and cook until creamy. Remove grits from heat. Add cheese and stir until cheese is melted. Add green chili, eggs and margarine. Add cooked sausage. Bake in 9 x 13-inch dish at 350\u00b0 for 1 hour. Let set a few minutes. Cut into squares and serve.
In a large saucepan, cook celery, onion, garlic, cumin and oregano or marjoram in hot oil until onion is tender but not brown.
Stir in chicken broth, corn, red sweet pepper and green chili peppers.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes.
In a small bowl, combine milk and flour; stir into corn mixture.
Cook and stir until thickened and bubbly.
Add cheese; cook and stir until cheese melts. Yield: 4 to 6 servings.
Dip tortillas in hot oil; roll up using cheese, minced onion and green chili. Place in baking dish and pour all the cream of chicken soup diluted with water. Bake at 350\u00b0 about 35 to 40 minutes.
Heat oil in a large wok or frying pan over high heat. Stir-fry pork, onion, chilies, ginger and garlic for 5-6 mins, breaking up with the back of a wooden spoon, until pork is browned. Add kecap manis and water chestnuts. Stir-fry for 1 min. Spoon into radicchio leaves and garnish with green onions and extra chili.
Whisk together malt vinegar, soy sauce, cornstarch and 2 tbsp water. Set aside.
Heat 1 tbsp oil in a wok over high heat. Stir-fry green beans for 3-4 mins, until lightly browned. Set aside. Add remaining oil. Saute garlic, green onion and ginger for 1 min, until fragrant. Add ground pork and chili bean sauce. Cook for 2 mins, or until pork is cooked. Return beans to pan. Add sauce mixture and toss to combine.
Serve with steamed rice, if desired.
ith parchment paper.
Place pork on prepared dish. Brush liberally
br>Fold tortillas into bowl and heat in oven for 10
Cook pork, scallions and garlic in a large nonstick skillet over medium-high heat, breaking up meat as it cooks, until pork is no longer pink.
Stir in chickpeas, hominy, salsa, 1⁄3 cup water, the cumin and salt.
Bring to a boil. Reduce heat and simmer, covered, 12 to 15 minutes to develop flavors.
Serve over rice; garnish with radishes and cilantro.
b>pork into large dutch oven, cover and
b>and leave the rest in the pot.
Season the cubed pork
Brown meat and potatoes together; stir to prevent sticking. Add green chili, tomatoes, beans, garlic, onion flakes and water. Bring to a boil; reduce heat and simmer 15 to 20 minutes or longer. Recipe is not fussy and flavors blend if cooked longer.
Serve with flour tortillas warmed and folded in fourths.
Serves 6 to 8.
In a large pan.
Saute onions in lard or bacon drippings until clear.
Add garlic and spices and cook another two minutes.
Add meat, green chili, rinsed hominy and beans.
The beans are not traditional but we like them.
Cook another two minutes.
Pour stock over all.
Add salt to taste.
Simmer, covered, about 1hour.
Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
I serve this with large corn chips and cold melon.
lend together Jalapenos and Green Sauce. Set aside.
Gray pork in frying
umin, chili powder, parsley, oregano, pork and beans, salt, pepper, chili hot beans
Prepare chopped red onion and green chili, and set aside.
Over