aking trays.
2. In a large mixing bowl, stir together
Line a colander with coffee filters or double thickness of cheesecloth.
Place colander on top of a bowl that is large enough to catch the whey liquid.
Pour in plain low-fat or nonfat yogurt. (Dannon is a good brand.
This won't work with brands that have modified food starch, vegetable gums or gelatin.)
Cover with plastic wrap and refrigerate overnight.
The next day, transfer yogurt cheese into covered container.
Refrigerate until ready to use.
Keeps one week.
In a skillet brown the ground beef and add Chipoltle chili powder to
3 (Frank) -- Holy crap, what the hell is this stuff? You could
raditional Brown Derby Recipe -- that is classic. So this is my semi classic
ird, the key is a good pan sear in a heavy pan on
r pasta.
Grated cheese is also a good addition, sprinkled over the
Just layer the spices into a small baby food or mason
ve Chasen stopped making the chili himself) is a quarter cup or 4
refer to put mine in a large plastic bag - press
oaf ingredients and place into a loaf baking dish.
Smooth
Making the Chili Dog Sauce:
1. In a 2 quart saucepan, brown
Grease bottom of casserole dish.
Line with Fritos.
Layer with chili, then onion, then cheese.
Repeat, and be sure to top with extra cheese.
This is a good recipe for leftover chili.
hen dust with 2 teaspoons chili powder, salt and pepper and
nd the chipotle chiles to a food processor and pulse until
Mix all of the ingredients in a bowl.
Used 2 tablespoons of the mix with 1 tbs of vegitable oil and water. Marinate the meat.
cook the marinated meat (or vegitables). As it is browning add a sliced onion and pepper.
serve with tortillas, sour cream, tomoatoes, corriander, lettuce, cheese and hot sauce. Can add rice and avocados.
This is a good dry recipe for those who, like us, have a child who cannot eat corn, wheat et cetera. We can have wheat tortillas and she can have wheat-free/corn-free.
over medium-high heat in a large cast-iron or heavy
- To a large sauce
In a large cooking pot, over medium-
ontinue cooking until the beef is no longer pink, adding salt