Comments on: About Food Recipes Blog http://foodrecipesblog.com 10,000+ Food Recipes Tue, 01 Feb 2011 06:57:34 +0000 hourly 1 http://wordpress.org/?v=3.2 By: Evie http://foodrecipesblog.com/about-the-blogger-and-how-to-use-the-site/comment-page-1/#comment-10 Evie Sun, 28 Mar 2010 14:18:48 +0000 http://foodrecipesblog.com/?page_id=10261#comment-10 Excellent Recipe :-) Thank you!!! And I will be linking FoodRecipesBlog to your site: http://whatrecipesdonttellyou.com/ What a wonderful source of information ~ Thank You again :-) Evie Excellent Recipe :-) Thank you!!! And I will be linking FoodRecipesBlog to your site: http://whatrecipesdonttellyou.com/

What a wonderful source of information ~ Thank You again :-)
Evie

]]> By: George Erdosh http://foodrecipesblog.com/about-the-blogger-and-how-to-use-the-site/comment-page-1/#comment-9 George Erdosh Sun, 14 Feb 2010 23:51:26 +0000 http://foodrecipesblog.com/?page_id=10261#comment-9 FRESH RED CHILI SALSA This salsa keeps many weeks in the refrigerator and is an excellent addition over eggs of any kinds, vegetables, mushrooms, meatballs, meatloaf; on just about any foods where a little flavor enhancement completes the dish. And it is easy to make, takes not much more than five minutes' work. Takes a little more for me since I oven-roast dry chilies, then grind them to get the freshest of ground chili. But you can also buy them in little packets, mixing mild and hot to suit your taste. 1 Tbsp lard, bacon drippings or vegetable oil 1½ Tbsp flour 2 Tbsp ground chili (mild, medium or hot) 1 clove garlic, minced 1 c beef stock (beef base or bouillon) ½ tsp dry oregano, crushed ½ tsp cumin seeds, ground Prepare a light roux by gently heating fat and flour while stirring continuously. When starting to turn to the color of desert sand, add chili and garlic, sauté for a few seconds then gradually stir in beef stock before garlic and chili begin to burn. Add oregano and cumin, stir and simmer uncovered on very low heat for 10 minutes or until thickens. Makes 1 cup salsa. Refrigerate This didn't come out of my last cookbook (12/09) which is an odd cookbook with no recipes; a kitchen reference book no kitchen should be without. Take a look at a sample: http://whatrecipesdonttellyou.com FRESH RED CHILI SALSA
This salsa keeps many weeks in the refrigerator and is an excellent addition over eggs of any kinds, vegetables, mushrooms, meatballs, meatloaf; on just about any foods where a little flavor enhancement completes the dish. And it is easy to make, takes not much more than five minutes’ work.

Takes a little more for me since I oven-roast dry chilies, then grind them to get the freshest of ground chili. But you can also buy them in little packets, mixing mild and hot to suit your taste.

1 Tbsp lard, bacon drippings or vegetable oil

1½ Tbsp flour

2 Tbsp ground chili (mild, medium or hot)

1 clove garlic, minced

1 c beef stock (beef base or bouillon)

½ tsp dry oregano, crushed

½ tsp cumin seeds, ground

Prepare a light roux by gently heating fat and flour while stirring continuously. When starting to turn to the color of desert sand, add chili and garlic, sauté for a few seconds then gradually stir in beef stock before garlic and chili begin to burn. Add oregano and cumin, stir and simmer uncovered on very low heat for 10 minutes or until thickens.

Makes 1 cup salsa. Refrigerate
This didn’t come out of my last cookbook (12/09) which is an odd cookbook with no recipes; a kitchen reference book no kitchen should be without. Take a look at a sample: http://whatrecipesdonttellyou.com

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