|by Jane Butel|
Jane Butel, widely regarded as the expert on Southwest cooking, traveled the country judging chili contests and coaxing recipes.
Results 1 - 10 of 10 for rum chili
Coarsely chop the ... in brandy or rum. Cover and store in ... (canning jars work well) for 2-3 days before using; can be made up to 7 days in advance.
Ketchup Substitute: For ... you have them). Chili Sauce Substitute: For ... 1/4 cup water. Rum Substitute: For 1/4 ... Nebraska Cooperative Extension Service
Heat oil in an 8 quart pot. Lightly saute onion and garlic. Add meat, breaking up and stirring with wooden spoon until color changes. Add remaining ...
1. Split the ... and add the rum. Remove the ... liquid to the roast pan and reduce for 2 minutes. 4. Pour the sauce in the plate and serve lobster on top.
Sauté onion in ... till tender. Add rum, soy sauce, chili sauce, mustard and ... drizzle with remaining sauce over. Makes 6 servings, 225 calories each.
Wash and soak ... bay leaf, salt, chili pepper, and paprika. ... until boiling. Correct seasoning; add rum. Serve garnished with slices of egg and lemon.
Mix rum, chili powder, lime juice, ... 1/2 inch slices. Cut slices in half (do not remove rind). Grill pineapple 5-6 inches from heat for 15-20 minutes.
Heat oil in 8 quart pot. Lightly saute onions, garlic. Add meat. Break up and stir until color changes. Add remaining ingredients. Stir. Cover. ...
Brown sausage, then ... 1/4 cup of rum and beans. Cook ... tender add rum and beans and cook for 5 more minutes. Top with sour cream. Differently delicious!
Add beans to a large pot of boiling water, return to boiling. Turn off heat; let stand 1 hour. Heat oven to 275 degrees. Grease casserole with ...
top of page