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
Academics have tracked the existance of recipes way back into antiquity, in truth as far back as ancient Egypt, and possibly even further than that. Having said that, in the main part, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
As our culinary historical trip moves on a few more years there were two books which appeared in the 14th Century ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the spicy food that appears on menues today, but rather descriptions of the types of meals eaten by the nobility of the time. By the advent of the twentieth century, cookbooks are highly popular mostly due to increased literacy, increased leisure time and disposable income. |
We hope you enjoy this Beef & Bean Chili recipe.
