260379 honduran salsa eggs poached chili Recipes

hot dogs, sliced, cornbread mix, egg, milk, chili, shredded cheddar cheese

eggs (1/4 cup. egg beaters egg), egg, green chilies (chopped ), monterey jack cheese (low fat ), low fat cottage cheese, flour, baking powder, butter (or parkay)

eggs, green chili, chopped fine (the larger the chilli the less heat), butter, water, cooking oil, fresh cilantro, chopped, salt, to taste (if using salted butter use less salt )

eggs, paprika, chili powder, worcestershire sauce, hot sauce (tabasco), prepared yellow mustard, mayonnaise or 3 tbsp ranch dressing, onion (white, grated or minced ), celery rib (small, from the heart with greens and finely chopped), chives, finely chopped, green salad olives and pimientos, drained and finely chopped, salt, black pepper, pumpernickel bread, lettuce leaves

chorizo sausage (see chorizo), diced onion, garlic, minced, frozen hash brown potatoes, cubed or diced, diced green chilies , your heat preference, tomato, diced, salsa, eggs, cooked to your preference (poached, sunnyside up, scrambled), chopped cilantro, shredded cheddar cheese or monterey jack cheese

egg, salsa, shredded cheddar cheese (to taste), light ranch salad dressing (to taste), spinach, iceberg lettuce, baby carrots

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

eggs, bread (sprouted wholegrain, essene), spinach (3 1/3oz baby english), oyster sauce, chili (red large thinly slice), spring onions (sliced scallions)

beef round steak or 2 lbs chuck steaks or 2 lbs top sirloin steaks, pork steak or 2 lbs pork loin or 2 lbs pork chops or 2 lbs top pork sirloin roast, onion, green chili salsa, diced green chilies, mixed tomatoes and green chilies, jalapeno salsa, hot mexican tomato sauce

eggs, kaiser bun, cut in half, cheese whiz, leftover chili, heated

egg, sweet chili sauce plus extra for topping, fresh basil or cilantro, optional minced, wild-caught alaskan salmon drained and flaked, quick-cooking, gluten-free oats, sesame oil

chili powder, ground beef, kidney beans (can drained and rinsed ), macaroni (uncooked ), onion, salt, tomato sauce (can)

butter, melted, flour, baking powder, salt, eggs, low-fat small-curd cottage cheese, canned diced green chiles, monterey jack cheese, shredded

eggs, dried chilies, shallots, chopped, garlic cloves, chopped, shrimp paste (belacan), onion, sliced, natvia, tamarind paste, salt, water, oil, for frying

garlic cloves, minced (or to taste), onion, diced, oil, ground cumin, dark chili powder, to taste (i use about 1/2 tbsp. for my non-heat-liking husband), chili beans , preferably the more juicy kind (like, not thickened, i use ranch style brand beans), diced tomatoes, undrained, eggs, shredded mexican blend cheese or cheddar cheese, sour cream, chopped green onions or cilantro

corn tortillas, vegetable oil, eggs, poached, chipotle hollandaise sauce, shredded monterey jack cheese with peppers, salsa, garnish: chopped fresh cilantro

chili meatloaf, ground turkey or lean ground beef, chopped onion, italian-style seasoned breadcrumbs, chopped green bell pepper, chili sauce, garlic, minced, eggs, slightly beaten, dijon mustard, salt, salsa, in large bowl, mix all ingredients except salsa. shape into a round, place on foil strips* in the crockpot. cover and cook on low, cooker and top with salsa, if desired., tear off 3 or 4 pieces of aluminum foil about 12 to 18 inches long, depending on size of crockpot). fold to 3 or 4-inch width and place, criss-crossing in the crockpot. these will make it easier to lift the

japanese eggplant, cut diagonally into 1/2 inch slices, french bread (or italian ), gruyere cheese (or swiss), fresh basil, chopped (or chives or parsley), eggs, poached and kept warm, salt, fresh ground pepper, olive oil