ith a copy of this recipe: http://www.guardian.co.uk
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice
and beans (I prefer the Texas beans and fresh pablano pepper
Cook pasta until tender.
Drain all cans of vegetables.
Dice bell pepper (use only the amount for your taste).
Mix all together.
This recipe should be made up the day before you want to serve it.
Keep refrigerated until served.
In a small bowl, combine mayonnaise and chipotle pepper. Heat Texas toast on a foil-lined baking sheet according to package directions.
Meanwhile, in a large skillet coated with cooking spray, cook beef in batches over medium heat until no longer pink.
Layer warmed Texas toast with spinach, steaks, mayonnaise mixture, cheese and tomato. Broil 3-4 inches from heat for 1-2 minutes or until cheese is melted.
n the stove and cook Texas Toast according to box directions
aper towels.
**The original recipe calls for Fajita Seasonings, but
ardamon pod, corn sticks (My recipe# 74650), a salad, and cold
Brown ground turkey, onion, salt and pepper.
Add chilli seasoning, chilli beans and salsa.
Add tomato juice if you want thinner chilli.
Simmer about 1 hour and serve.
br>To make the chilli mayonnaise, whisk chilli, coirander and lime juice
To make the burnt chilli paste, heat the oil in
hopped tomatoes, garlic, oregano, dried chilli and drained mince. Cook over
nd seeds. Now add the chilli peppers, spring onion, baby sweetcorn
Make the chilli con carne: In a large
First make the chilli suace. Put the red chillis,
br>Uncover, spoon on the chilli dumpling mixture, cover and return
set aside.
Make tomato chilli jam: Spray a hot pan
side.
For the sweet chilli sauce, place the sugar in
alt and combine well with chilli powder.
Heat oil in
Bake potatoes until tender.
Heat chilli according to package directions.
Slice open hot potatoes; fluff with fork.
Top with chilli, cheese, sour cream and green onions.
Makes 4 servings.