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chile colorado
DD has misplaced her Nov. 2003 issue of Cooking Light which has a killer recipe for Chili Colorado that she wants to make today... does anyone have it to post? TIA sf |
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sf wrote:
> DD has misplaced her Nov. 2003 issue of Cooking Light which > has a killer recipe for Chili Colorado that she wants to > make today... does anyone have it to post? > > TIA > > sf If she is still a customer, she can go he http://food.cookinglight.com/cooking/recipefinder.dyn? jim |
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sf wrote:
> DD has misplaced her Nov. 2003 issue of Cooking Light which > has a killer recipe for Chili Colorado that she wants to > make today... does anyone have it to post? > > TIA > > sf If she is still a customer, she can go he http://food.cookinglight.com/cooking/recipefinder.dyn? jim |
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On Sun, 09 Jan 2005 11:31:58 -0800, JimLane
> wrote: > sf wrote: > > DD has misplaced her Nov. 2003 issue of Cooking Light which > > has a killer recipe for Chili Colorado that she wants to > > make today... does anyone have it to post? > > > > TIA > > > > sf > > If she is still a customer, she can go he > > http://food.cookinglight.com/cooking/recipefinder.dyn? > Unfortunately, her (4 year) subscription lapsed last month and she hasn't resubscribed yet. If she could find an old magazine with her subscription number on it, she probably could still get in. Oh, well... it turns out she was able to piece it together from memory and finding similar recipes on the net. By the next time she wants to make it, she will have renewed her subscription, so if tonight's is a bit off - it's no big deal. Thanks anyway! sf |
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On Sun, 09 Jan 2005 11:31:58 -0800, JimLane
> wrote: > sf wrote: > > DD has misplaced her Nov. 2003 issue of Cooking Light which > > has a killer recipe for Chili Colorado that she wants to > > make today... does anyone have it to post? > > > > TIA > > > > sf > > If she is still a customer, she can go he > > http://food.cookinglight.com/cooking/recipefinder.dyn? > Unfortunately, her (4 year) subscription lapsed last month and she hasn't resubscribed yet. If she could find an old magazine with her subscription number on it, she probably could still get in. Oh, well... it turns out she was able to piece it together from memory and finding similar recipes on the net. By the next time she wants to make it, she will have renewed her subscription, so if tonight's is a bit off - it's no big deal. Thanks anyway! sf |
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sf wrote:
> DD has misplaced her Nov. 2003 issue of Cooking Light which > has a killer recipe for Chili Colorado that she wants to > make today... does anyone have it to post? > > TIA > > sf Try the local library. |
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sf wrote:
> DD has misplaced her Nov. 2003 issue of Cooking Light which > has a killer recipe for Chili Colorado that she wants to > make today... does anyone have it to post? > > TIA > > sf Try the local library. |
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Chile Colorado
Traditionally, this chile sauce is made with water, but chicken broth gives it a bit more depth. Look for dried New Mexico chiles in Latin markets, or order from www.chiletoday.com. The sauce may stain some types of pottery and plastic storage containers, so serve and store this in glass containers. This recipe goes with Red Chile Potatoes, Pork Marinated in Chile Colorado 1/2 pound dried New Mexico chiles 5 cups fat-free, less-sodium chicken broth 4 garlic cloves, peeled 1 teaspoon salt Preheat broiler. Remove stems and seeds from chiles; discard. Rinse the chiles with cold water; drain. Arrange chiles in a single layer on a baking sheet. Broil 20 seconds on each side or until lightly toasted (be careful not to burn chiles). Bring 4 quarts water to a boil in a large Dutch oven over medium-high heat. Stir in chiles, and cover. Remove from heat, and let stand 30 minutes or until soft. Drain. Place half of chiles, 2 1/2 cups broth, and garlic in a blender; process until smooth. Pour the pureed mixture into a large bowl; repeat procedure with remaining chiles and broth. Strain chile mixture through a sieve into a large saucepan, and discard solids. Stir in salt. Cook over medium heat 30 minutes, stirring occasionally. Yield: 5 cups (serving size: 1/2 cup) CALORIES 61 (13% from fat); FAT 0.9g (satfat 0.1g, monofat 0.1g, polyfat 0.5g); PROTEIN 3.2g; CARBOHYDRATE 11.5g; FIBER 2g; CHOLESTEROL 0.0mg; IRON 0.9mg; SODIUM 474mg; CALCIUM 9mg; Cooking Light, NOVEMBER 2003 |
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