1/2 lb pinto beans
1 onion, chopped
1 green pepper, chopped
1 lb ground beef, extra lean -or- ground, turkey
2 to 3 garlic cloves, minced
1 tbsp chili powder
2 tsp cumin
2 tsp cayenne pepper (optional)
28 oz can tomatoes, drained
6 oz can tomato sauce
Directions
''''''''''''''''''''''''''''''''''''''''''''''''''''''' '' Preheat
oven to 400 deg F.
In a mixing bowl, sift together the flours, baking powder, and salt.
In another bowl, combine 1/3 cup of the sugar with the melted butter
until it dissolves. Stir in the milk, then combine the wet with the
dry ingredients and work together to form a soft dough. Turn the
dough out onto a well-floured board and knead for a minute or so.
Divide the dough into 2 equal parts, form into smooth balls, and roll
out to to fit the bottom of a pie pan. Place the rounds of dough in 2
lightly oiled pie pans. Bake for 12-15 minutes, or until dough is
golden brown.
In the meantime, combine the crushed strawberries with the remaining
3 T sugar in a small bowl. Cover until ready to use.
Allow the baked dough to cool until it is just warm to the touch.
Place 1 round on a serving plate, spread it with the berries, and top
with the other round of dough. Cut into wedges to serve; this is best
served fresh and warm. Top each serving with a bit of cold, stiffly
beaten heavy cream if you'd like.
Sprinkle sliced strawberries with sugar; set aside.
Beat milk with lemon juice until thick. Fold in strawberries and
whipped cream. Divide among crepes; fold. Garnish with additional
whipped cream and a strawberry centered on the cream. Yields 6
servings.
Soak gelatin in milk, in custard cup. Set cup in boiling water; stir
until gelatin is completely dissolved.
Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in
berries and lemon juice. Chill until slightly thickened; beat until
foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray.
Cover with foil; freeze.
NOTE: I have also made this with approx 1/2 of 1 pint of fresh
strawberries, well crushed. I then froze it in a Donvier ice cream
maker. Delicious! * hulled, cleaned, and halved
Combine strawberries and sugar. Cover; let stand 15 minutes.
Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla,
nutmeg, and brandy until smooth. Fold in yopurt.
Spoon strawberries into 4 sherbert dishes. Cover with topping;
garnish with almonds and chocolate. Yield 4 servings.
Servings: 6 servings
Beef & Bean Chili Recipe brought to you by Recipe Ideas
Categories: Bean; Beef; Chili; Meat
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into the distant past, certainly as far as the early Egyptians, and quite possibly further than that. Having said that, sadly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to historians are a few ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Progressing into Roman times 25BC a man called Apicius assembled a number of scripts which described recipes prepared by the Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main course and afters, a very modern way of dining. Aspicius informs us how the Roman cooks used many different aromatic flavours, including many that are still in use today such as basil, rue and asafoetida. Continuing our culinary historical journey, there are two interesting cookery books dating from the 14th Century : one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the curry that we all know today, but instead accounts of the types of food prepared by the chefs of the nobility of that period. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy lands, such as basil and rosemary. The introduction of these new foods and spices prompted a torrent in manuscripts on food, the majority of which are kept safe in private libraries. When we get to the twentieth century, recipe publications were increasing in popularity due to better eduction, people having more spare time and having more money. |
We hope you enjoy this Beef & Bean Chili recipe.
