How would you like Chilis Chicken Tortilla Soup Recipes?
Why are you searching for Chilis Chicken Tortilla Soup Recipes? I bet I know....
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|Red Lobster Sauce
1/2 cup Chunky-style Prego sauce
1/2 cup Del Monte Ketchup
1 tablespoon Dijon mustard
1 tablespoon Vinegar
1/8 teaspoon Dry mustard
1/8 teaspoon Chili powder
Combine thoroughly and refrigerate, tightly covered, to use within 90 days
or freeze to thaw and use within 1 year. Serve with chicken sandwich.
1 Cup Sugar
1/2 Cup light corn syrup
2 Tablespoons shortening
4 teaspoons cocoa
2 Tablespoons evaporated milk
1/2 teaspoon vanilla
In a bowl, combine sugar, shortening and cocoa. Mix well, and
pour into a saucepan. Bring to a boil, and then simmer until
temperature reaches 275 degrees (you will need a candy thermometer).
Allow to cool for about ten minutes; add the evaporated milk and
vanilla. Use an electric mixer to beat until very thick. Scrape
candy onto a lightly greased cookie sheet and allow to cool.
When cool, mold pieces into desired size and shape.
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Cooking - Kitchen - Recipe Tips...
* For fluffier, whiter rice, add one teaspoon of lemon
juice per quart of
water. To add extra flavor and nutrition to rice, cook it
reserved from cooking vegetables.
Herbs and Spices:
Store spices in a cool, dark place. Humidity, light and
heat will cause
herbs and spices to lose their flavor more quickly.
Although the most
convenient place for your spice rack may be above your
your spices to a different location may keep them fresh
As a general rule, herbs and ground spices will retain
their best flavors
for a year. Whole spices may last for 3 to 5 years. Proper
result in longer freshness times.
When possible, grind whole spices in a grinder or mortar
& pestle just
prior to using. Toasting whole spices in a dry skillet over
before grinding will bring out even more flavor. Be careful
not to burn.
Because the refrigerator is a rather humid environment,
and spices there is not recommended. To keep larger
quantities of spices
fresh, store them in the freezer in tightly sealed
Use a light hand when seasoning with spices and herbs. Your
goal is to
compliment your dish without crowding out the flavor of the
Remember, it's usually impossible to "un-spice" a
For long-cooking dishes, add herbs and spices an hour or
serving. Cooking spices for too long may result in overly
Finely crush dried herbs before adding to your dish
Do not use dried herbs in the same quantity as fresh. In
use 1/3 the amount in dried as is called for fresh.
Keep it simple. Unless the recipe specifically calls for
it, don't use
more than 3 herbs and spices in any one dish. The exception
to this rule
is Indian cooking, which often calls for 10 or more
different spices in
one curry dish!
Black pepper, garlic powder, salt and cayenne pepper are
"after cooking" seasonings. Allow guests to
season dishes with these
spices at the table.
Cinnamon, nutmeg, cloves and allspice have a special
If you're feeling adventuresome, try replacing herbs and
for in recipes with something different! Marjoram instead
savory instead of thyme, cilantro instead of parsley,
anise seed instead of fennel, etc.