Yield: 8 Servings40 oz can kidney beans (or

Yield: 8 Servings

40 oz can kidney beans (or two
1 16 oz can s)
15 oz can chickpeas
2 cloves of garlic, minced
1 medium onion, chopped
1 Tbsp olive oil
8 oz tomato sauce
14 1/2 oz can whole tomatoes
1 Tbsp oregano
1/2 tsp thyme
1 tsp cumin
1/2 tsp basil
3 Tbsp chili powder

Rinse kidney beans and chickpeas to remove salt. Set aside. Saute
garlic and onion in olive oil. Add beans, chickpeas, and remaining
ingredients and bring to a boil. Simmer for 20 minutes (or longer)
until thick.


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#TITLE# Barbeque Sauce #TITLE#1 bottle catsup (14 oz.)1

#TITLE# Barbeque Sauce #TITLE#

1 bottle catsup (14 oz.)
1 bottle Worcestershire (5 oz.)
1/2 c. vinegar
1/2 c. brown sugar
1/2 c. white sugar or honey

1 tbsp. garlic salt
2 tbsp. mustard (dry)
1 tbsp. paprika
1 tbsp. salt
1 tbsp. chili powder

Mix all barbecue sauce ingredients in a medium saucepan. Cook over medium heat until sugar melts.

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Yield: 4 Servings3 1/3 lb chuck, cubed8 oz

Yield: 4 Servings

3 1/3 lb chuck, cubed
8 oz beer
1 1/3 medium onions, chopped
1 1/3 Tbsp cumin
2/3 Tbsp MSG, if needed
5 1/3 oz tomato sauce
1 1/3 tsp salt
2/3 cup hot water
1 tsp pepper
1 1/3 Tbsp paprika
3/16 tsp cayenne
6 2/3 Tbsp chili powder

In skillet, brown meat with rendered fat until grey. Place meat with
juices in a Dutch oven. Saute onions until translucent, add to oven.
Add the remaining ingredients, NOT THE CHILI POWDER, simmer over low
heat for 2 hours or until meat is tender. Stir frequently. Now add
the chili powder and stir in well. Turn off for at least 1 hour so
that all the flavor of the spices is absorbed. After 1 hour turn heat
on and cook for 30 minutes to 1 hour.

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Yield: 8 Servings1 Tbsp oil, vegetable2 onions, finely

Yield: 8 Servings

1 Tbsp oil, vegetable
2 onions, finely chopped
2 lb beef, coarse grind
2 Tbsp red chile, hot, ground
3 Tbsp red chile, mild, ground
1 garlic clove
1 tsp oregano, dried, pref. Mexican
1 1/2 tsp cumin
1/2 tsp salt
5 tomatoes, coarsely chopped
12 oz green chiles, whole

1. Heat the oil in a medium-sized heavy saucepan over medium heat.
Add the onions and cook until they are translucent.

2. Combine the meat with the ground chile, garlic, oregano,
cumin, and salt. Add this meat-and-spice mixture to the pan.
Break up any lumps with a fork and cook, stirring occasionally,
about 15 minutes until the meat is evenly browned.

3. Add the tomatoes and green chiles with their liquid. Bring to
a boil, then lower the heat and simmer, uncovered, for 1 hour.
Stir occasionally, adding water if necessary. Taste and adjust seasonings.

4. Allow to cool, then refrigerate. When fat has risen and
congealed, skim it off, than reheat chili.

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It's the year of the chile pepper (Tribune

It's the year of the chile pepper (Tribune Chronicle)
How do you spell it, chili or chile? I'm not talking about the bowl of steamy, spicy beans and sauce that is the source of competitions as heated as the peppers in the recipe. I'm talking about the fruit itself, those hot peppers we eat as a form of self-torture.

Check it out -- here's a variety of Web sites just for foodies (Richmond Times-Dispatch)
We all need inspiration. As much as I like leafing through cookbooks, watching the Food Network and reading food magazines, I find it fascinating to surf the Web looking for unusual sources of food information and recipes.

Reader's Digest chocolate fantasies (Contra Costa Times)
Flipping through "Chocolate Sensations," an almost coffee-table-sized 81/2-by-10-inch illustrated volume with one picture and recipe per page, reawakened all my baking aspirations: Chocolate Dipped Palmiers, Pain au Chocolate, Chocolate Banana Cream Puffs, Chocolate Angel Food Cake, Frosted Chocolate Rum Cake.

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Taste of the East (Brisbane Courier Mail) POMEGRANATES

Taste of the East (Brisbane Courier Mail)
POMEGRANATES are an interesting fruit because they're exotic in appearance and flavour but pose a problem with the tiny seeds which are edible but intrusive.

Low Fat Diet May Not Reduce Heart Disease, Cancer Risk (Fox News)
Eight year study finds that eating low fat diet late in life does not lower cancer, heart disease risk.

Reds from the Antipodes (The Davis Enterprise)
Published Jan 16, 2006 - 14:27:28 CST. Wine tastings slow to a stop during the holidays, so wine writers are left on their own. I wasn't motivated to confect a Top Wines of 2005 list, so instead, I coerced my holiday guests into helping me drink a case of South American wines.

Try yogurt-coated kebabs (The Oregonian)
Easy-to-eat curry yogurt chicken kebabs would make a savory addition to any entertaining event, weekend party or even regular weekday meal.

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Warm up with a bowl (Poughkeepsie Journal) In

Warm up with a bowl (Poughkeepsie Journal)
In cold weather, few things are more satisfying, healthful or inexpensive as a good stew. This can also be a very simple assignment, one that can easily be arranged to your tastes.

Today's Recipe (Hartford Courant)
ASIAN-STYLE SALMON

Do I Look Fat? (Fort Worth Star-Telegram)
Celeb workout: Mariah Carey

COOKBOOK: Take a tour of Spain, one recipe at a time (Lexington Herald-Leader)
Home cooks have mastered Italian and Mexican cooking, but many of us aren't skilled at making paella, tapas, frite (lamb stews) and migas (fried bread bits).

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Yield: 6 ServingsAMERICAN MEASUREMENTS ==========3 lb boneless beef

Yield: 6 Servings

AMERICAN MEASUREMENTS ==========
3 lb boneless beef stew meat
-(chuck (or r), ound)
6 oz beef suet, cut in pieces*
3 (or 4) garlic cloves, crush
2 tsp salt
1 tsp black pepper, Fresh Ground
4 Tbsp (to 6) chili powder (or to)
-taste
8 Tbsp masa harina (corn flour)
6 cup hot water
2 Tbsp vinegar
2 tsp beef bouillon or, Instant
1 two cubes
1 red chilies, crushed or
-dried and c, hopped to tast

*Hard white animal fat. Because of health concerns, many chili cooks
substitute a small amount of vegetable oil or shortening for rendered
beef suet, which is a highly saturated fat.

DIRECTIONS: Remove gristle and most of fat from meat; cut into
1/2-inch or smaller cubes (some of the beef should be chipped or
flaked). Place suet in large skillet or heavy kettle and render it
(cook until fat melts). Discard the residue.

Add meat to hot fat and saute until lightly browned. Add garlic, salt,
black pepper and chili powder. Mix well and let seasonings permeate
meat a few minutes. Sprinkle in masa harina and mix, stirring rapidly
until smooth. Add water, vinegar, bouillon and chilies. Reduce heat
and simmer until meat is very tender; some of the meat should
virtually dissolve into the chili.

If chili becomes too dry while cooking, add a little water from time
to time. Correct seasonings. When done, skim fat from surface (you can
refrigerate overnight and scrape hardened fat off before reheating).


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Yield: 1 Servings3 lb tri-tip beef (or sirloin-tip)1

Yield: 1 Servings

3 lb tri-tip beef (or sirloin
-tip)
1 cut in small pieces
2 tsp wesson oil
1 sm yellow onion
1 14 oz can beef broth
3 Tbsp cumin, Ground
1 tsp oregano
6 cloves garlic (finely --
1 chopped)
3 Tbsp gebhardt chili powder
1 Tbsp New Mexico mild chili --
1 powder 6 tbsp california
-chili --
1 powder
1 8 oz can hunts tomato sauce
1 New Mexico chili --, Dried
1 pepper, boiled and p
3 california chili --, Dried
1 peppers, boiled and
1 14 oz can of chicken broth
1 tsp tabasco sauce
1 tsp brown sugar
1 lime
1 dash MSG, To Taste

Brown meat in Wesson Oil for about an hour over medium heat. Add
onion and enough beef broth to cover meat. Bring to a boil and cook
for 15 minutes. Add 1 Tbsp cumin and tsp of Oregano. Reduce heat to
light boil and add half of the garlic. Add half of the chili powder
and cook for 10 minutes. Add Hunts tomato sauce with the pulp from
the dried peppers and remaining garlic. Add any remaining beef broth
and chicken broth for desired consistency. Cook for one hour on
medium heat stirring occasionally. Add remaining chili powders and
cumin. Simmer for 25 minutes on low to medium heat, stirring
occasionally. Turn up heat to light boil and add Tabasco pepper
sauce, salt to taste, brown sugar and juice of lime. Simmer on medium
heat until you are ready eat

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Dining in Paris ~ with Teenagers (About.com) Today

Dining in Paris ~ with Teenagers (About.com)
Today will be our big dining day in France. For lunch we are going to a very typical, small Parisian brasserie called La Locomotive. It's located near the Gare de...

$5.3 Billion Weight-Loss Products Market Searches for Life After Low-Carb Marketers Concentrate on Low Fat, Low Sugar (PR Newswire via Yahoo! Finance)
Struggling to find a revitalized identity after the bursting of the low-carb bubble caused the industry to grow by less than 1% in 2005, weight-loss product marketers are refocusing their energies on low fat, low sugar, and low glycemic index products to regain market momentum, according to The U.S.

Low self-esteem aggravates conditions (The Scotsman: Health)
ANOREXIA nervosa is a condition where the sufferer experiences extreme weight loss through intentional starvation. Bulimia nervosa involves binge eating followed by purging with vomiting or laxatives to stop the food being absorbed by the body.

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Pataki comes to Iowa for chili, politics (Waterloo

Pataki comes to Iowa for chili, politics (Waterloo Cedar-Falls Courier)
CHARLES CITY --- New York Gov. George Pataki tested the political waters in Iowa Friday afternoon, but deflected questions about a possible run for president in 2008.

Dining in Paris ~ with Teenagers (About.com)
Today will be our big dining day in France. For lunch we are going to a very typical, small Parisian brasserie called La Locomotive. It's located near the Gare de...

Score big at your Super Bowl shindig (Honolulu Advertiser)
Super Bowl Sunday is upon us this weekend and even if you haven't watched a game all season, it's hard not to get caught up in the fever.

COOKBOOK: Take a tour of Spain, one recipe at a time (Lexington Herald-Leader)
Home cooks have mastered Italian and Mexican cooking, but many of us aren't skilled at making paella, tapas, frite (lamb stews) and migas (fried bread bits).

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Yield: 1 Servings2 can stewed tomatoes2 cloves garlic,

Yield: 1 Servings

2 can stewed tomatoes
2 cloves garlic, chopped
2 can red beans, drained
1 dash salt
1 can tomato sauce
2 lb lean beef, Ground
1/4 cup white wine
1 1/2 Tbsp chile powder
1 md onion, chopped

Brown the meat along with the onion and garlic. Drain off the fat.
Combine all the ingredients in the slow cooker. Mix thoroughly. Cook
on low for 7 to 8 hours. Serve with sour cream, chopped green onions,
grated sharp Cheddar and crushed red pepper flakes alongside.

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HOT STUFF (Pacific Daily News) It sure is

HOT STUFF (Pacific Daily News)
It sure is a good thing that hot peppers grow so easily on Guam, for if they didn't, you better believe that people would go out of their way to get them.

Recipe Exchange (Norwalk Advocate)
Requests

$5.3 Billion Weight-Loss Products Market Searches for Life After Low-Carb Marketers Concentrate on Low Fat, Low Sugar (SYS-CON Media)
Struggling to find a revitalized identity after the bursting of the low-carb bubble caused the industry to grow by less than 1% in 2005, weight-loss product marketers are refocusing their energies on low fat, low sugar, and low glycemic index products to regain market momentum, according to The U.S. Market for Weight-Loss Products & Trends, a new report from market research publisher Packaged

2003 Summer Fancy Food Show Review (Web-Exclusive) (The Gourmet Retailer)
SEPTEMBER 01, 2003 -- Once again, the Big Apple played host to the largest specialty food trade exhibit in America. The aisles were packed all three days for the 49th Summer NASFT Fancy Food Show in New York City, an event that came early this year, running from June 29 through July 1.

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