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Reply
| | From:  Genie· (Original Message) | Sent: 10/4/2007 11:03 PM |
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Reply
| | | From: Genie· | Sent: 2/4/2008 5:59 AM |
| Chili's Southwestern Vegetable Soup Recipe
This soup has lots of veggies and is low in fat but very tasty. 6 servings
1 hour 15 min prep
6 cups chicken broth (Swanson is best)
1 (14 1/2 ounce) can diced tomatoes, with juice
1 cup water
1 cup dark red kidney beans or black beans, with liquid
1 cup yellow frozen corn kernels
1 cup frozen cut green beans
1 (4 ounce) can diced green chilies
1/2 cup diced Spanish onions
1/2 cup tomato sauce
6 corn tortillas
1 1/2 teaspoons chili powder
1 dash garlic powder
Garnish
1 cup grated cheddar cheese or monterey jack cheese, blend
1 cup crumbled corn tortilla chips
Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
Bring soup to a boil, then reduce the heat and simmer for 45 minutes to an hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheese over the top of the soup and then a heaping tablespoon of crumbled tortilla chips over the cheese.
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Reply
| | | From: Genie· | Sent: 3/1/2008 2:45 AM |
| Chili`s Chicken Enchilada Soup
1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups diced Yellow Onions
2 teaspoons ground Cumin
2 teaspoons Chili Powder
2 teaspoons granulated Garlic
1/2 teaspoon Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 pound processed American cheese, cut in small cube
3 pounds cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5
minutes In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve.
Add to sauteed onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes,
stirring constantly. This will eliminate any raw taste from Masa harina. Add remaining 3 quarts water
to pot.
Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.
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Reply
| | | From: Genie· | Sent: 6/11/2008 4:06 AM |
| Top Secret Recipes version of Applebee's Tequila Lime Chicken
One of Applebee's top-selling signature dishes, this tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend. Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila 4 chicken breast fillets Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper 1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits) 1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.
4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. (http://www.topsecretrecipes.com)
Serves 4. Just be sure you don't marinate the chicken longer than the 3 to 4 hours, or the citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with crumbled store-bought corn chips, but if you want strips like those served at the restaurant, just follow the "tidbits" below. Serve this dish with your choice of rice (Spanish rice is recommended), along with some pico de gallo or salsa on the side. Tidbits
Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain. Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt | |
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Reply
| | | From: Genie· | Sent: 6/11/2008 4:16 AM |
Chi Chi's Sweet Corn Cake Ingredients 1/2 cup softened butter
1/3 cup masa harina
1/4 cup water
1 10 oz pkg frozen corn
1/3 cup sugar
3 Tbsp yellow corn meal
2 Tbsp whipping cream
1/4 tsp baking powder
1/4 tsp salt
sliced peppers (your choice)
Directions Beat butter until fluffy.
Slowly add in masa harina.
On low speed, add water.
Coarsly chop corn and add to masa mixture.
Combine all remaining ingredients together
Stir both mixtures together and pour into greased casserole pan.
Cover with foil.
Place baking pan into larger pan filled with 1 inch of water.
Bake at 350 degree for 50 minites.
Remove from ober, uncover and cool at least 15 minutes.
Garnish if desired. | |
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Reply
| | | From: Genie· | Sent: 6/18/2008 9:47 PM |
Chili's Skillet Queso - Lindah Description Don't miss this easy appetizer. You can make this one quickly, and easily. . Ingredients 1 2 lb. brick Kraft Velveeta Cheese
2 Cans Hormel no-bean Chile Methods/steps Just heat in together in a crock pot for a few hours or until melted. For the most accurate texture mix sauce in a blender. Serve with heated corn chips. |
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Reply
| | | From: Genie· | Sent: 9/9/2008 7:46 PM |
Ant Street Inn Chicken and Chiles con Cornbread Crust
1 (14.5 ounce) can enchilada sauce
1/2 plus 1/3 cup sour cream
1 (4 ounce) can chopped green chiles, drained
1 (11 ounce) can Mexi-corn, drained
1 (4 ounce) jar chopped pimentos, drained
1 (10 ounce) can chunk chicken packed in water, drained
1/3 cup quick bread mix
1/3 cup yellow self-rising cornbread mix
2 teaspoons granulated sugar
1 egg
1 tablespoon vegetable oil
Preheat oven to 400 degrees F.
In a 1 1/2-quart casserole dish, combine enchilada sauce and 1/2 cup sour cream. Stir in chilies, corn, pimento and chicken. Microwave on HIGH for 5 minutes to heat ingredients.
In a medium mixing bowl, combine quick bread mix, cornbread mix and sugar. Form a well in the center of the mixture and add egg, oil and 1/3 cup sour cream. Stir liquids together, then mix with the dry ingredients. Drop the dough by tablespoons onto the top of the chicken mixture. Bake at 400 degrees F for 20 minutes.
Serves 4 to 6. Source: Pam Traylor, Ant Street Inn, Brenham, Texas | |
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Reply
| | | From: Genie· | Sent: 10/2/2008 10:44 PM |
| Wendy's Chili 2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper
In a frying pan, brown the ground beef; drain. Put the
drained beef and the remaining ingredients into a
6-quart pot. Cover the pot; let it simmer for 1 to 1
1/2 hours, stirring every 15 minutes.
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