How To make Kevin's Killer Vegetarian Chili with Jalapeno
1 cn Dark red kidney beans,drain
1 cn Black beans, drained
1 cn Garbonzo beans, drained
1 cn Stewed tomatoes, drained
Cut in smaller pieces 2 cn (15 oz) tomato sauce
(You may want to add) 1 Green pepper, chopped
1 md White onion, chopped
1 cn Beer (optional)
1 Handful jalapenos, sliced
Chili powder 1-1/2
1 1/2 tb Cumin
3/4 c Prepared TVP(about 3/8c dry)
Place all ingredients, except beer, in a large kettle and mix well. Add beer, little by little, as chili comes to a boil. Reduce hear and continue cooking for 20-25 minutes. (Be sure to use rest of beer during this part of cooking and stir chili occasionally to mix it well.) Source: Unknown Posted by: Unknown [AOL] Hawk's Kitchen Kollection - 1994
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The Best Buffalo Wings You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Frank Proto is back for another edition of Epicurious 101, today teaching you how to make buffalo wings that rival any you'd find at a restaurant, bar, or pub.
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
Follow him on Instagram at @protocooks
Director/Producer: Mel Ibarra
On Set Director: Jen Osaki
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Chef: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Christina Aiello
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Lea Kichler
--
0:00 Wings Wings Wings
0:26 Chapter One - Prepping The Wings
1:50 Chapter Two - Making The Sauce
2:38 Chapter Three - Frying The Wings
4:18 Chapter Four - Sauce and Serve
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Best Nachos Supreme Recipe
Try this great Nachos Supreme Recipe. It's a super grande-sized platter of nacho heaven. We use ground beef for this recipe, but if you skip the meat and just use beans--it'll still be great. The key to great nachos is a great nacho filling, so spice up your bean and beef mixture just right and build your nacho castle on a tasty foundation.
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Give this nachos recipe a try and let me know what you think.
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Forget the Others, THIS is How you Make Gumbo
You will love this delicious authentic Gumbo recipe jam-packed with chicken, andouille sausage, and okra in a tasty homemade chicken stock. The flavors in this dish are nothing short of incredible.
Gumbo is a Cajun and creole specialty throughout the state of Louisiana. It's a thick, stew-like dish with several ingredients such as the trinity (onions, celery, and bell peppers), okra, and meat. The most common proteins are chicken and sausage, but you can make a seafood-specific combo. According to the recipe evangelists, you should never combine seafood with chicken.
This recipe and ingredients will be completely different depending on who makes it. There are many arguments on whether the recipe should be thickened with a roux or with gumbo file. File is a powder consisting of dried sassafras leaves. It can be a thickening agent or a flavor garnish before serving the gumbo.
I personally believe that you can extract the most flavor by using roux, gumbo, and okra. After all, one of the many definitions for Gumbo is, in fact, okra. Regardless of how you make this, it's a time labor of love, and if you follow the procedures closely, the flavors and end results are fantastic.
PRINT OFF THIS RECIPE AT:
Ingredients for this recipe:
• 4-pound Whole chicken
• 1-gallon water
• 2 large peeled, small diced yellow onions
• 1 ½ pounds andouille sausage cut into ¼ thick slices
• ¾ cup vegetable oil + 3 tablespoons
• 4 ribs small diced celery
• 1 seeded and small diced red bell pepper
• 1 seeded and small diced green bell pepper
• 5 finely minced cloves of garlic
• 1 cup all-purpose flour
• 2 tablespoons Cajun seasonings
• 2 bay leaves
• 1-pound thick-cut sliced fresh or frozen Okra
• gumbo file for garnish
• cooked long-grain rice for garnish
• optional potato salad for garnish
• sea salt and pepper to taste
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How to Make Killer Chimichurri: Cooking with Kimberly
Web chef, Kimberly Turner, from shares with you How to Make Melania's Killer Chimichurri, c/o her friend Melania McCarley's fabulous recipe.
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Music: Modern Jazz Samba by Kevin MacLeod - ; From: ; License: CC BY
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