Post by JJ Judkins on Oct 29, 2009 15:23:33 GMT -6
* Exported from MasterCook *
A Bowl Of Red
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 chilies -- up To 12
3 cups Cold water
1 package Soy or textured vegetable protein -- (12oz)
2 tablespoons Oil
1 medium Onion -- chopped
1 centiliter Garlic -- minced
1 tablespoon Cumin
1/2 teaspoon Red pepper
1 tablespoon Paprika
12 cups Water
Wash, stem and remove seeds from the chilies. Put chilies in 3 cups cold water and bring to a boil. After about 45 minutes to an hour the skins should slip off easily. Mash the pulp into a paste. If this seems too difficult, you can substitute chili powder at the ratio of 1 tablespoon chili powder to a pod of chili. Read the instructions on the soy or TVP package to see if the product was soaked beforehand. If not, use some of the water to prepare this ingredient. Sauté the onions in the olive oil until translucent. Add the garlic and spices , then the 12 cups of water. Bring to a boil, then add the nuggets. Reduce to a simmer, cook for 30 minutes to an hour. If this seems too runny, you can thicken with masa, the cornmeal flour used in tortillas. When made in bulk, this chili can readily be frozen.
Total calories per serving: 163 Fat 4 grams
Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase (lisa_pooh@delphi.com) 2/4/96
Converted by MC_Buster.
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Per Serving (excluding unknown items): 42 Calories; 4g Fat (75.5% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
A Bowl Of Red
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chilies -- up To 12
3 cups Cold water
1 package Soy or textured vegetable protein -- (12oz)
2 tablespoons Oil
1 medium Onion -- chopped
1 centiliter Garlic -- minced
1 tablespoon Cumin
1/2 teaspoon Red pepper
1 tablespoon Paprika
12 cups Water
Wash, stem and remove seeds from the chilies. Put chilies in 3 cups cold water and bring to a boil. After about 45 minutes to an hour the skins should slip off easily. Mash the pulp into a paste. If this seems too difficult, you can substitute chili powder at the ratio of 1 tablespoon chili powder to a pod of chili. Read the instructions on the soy or TVP package to see if the product was soaked beforehand. If not, use some of the water to prepare this ingredient. Sauté the onions in the olive oil until translucent. Add the garlic and spices , then the 12 cups of water. Bring to a boil, then add the nuggets. Reduce to a simmer, cook for 30 minutes to an hour. If this seems too runny, you can thicken with masa, the cornmeal flour used in tortillas. When made in bulk, this chili can readily be frozen.
Total calories per serving: 163 Fat 4 grams
Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase (lisa_pooh@delphi.com) 2/4/96
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 42 Calories; 4g Fat (75.5% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0