85415 chocolate stuffing chile Recipes

poblano peppers (or aneheim for less heat), oil, white onion, chopped (abut 1 1/2 cups), assorted mushrooms, coarsely chopped (your choice ), garlic cloves, minced, fresh jalapeno chile, stemmed and chopped, tomato puree, toasted pecans, chopped, raisins, dried mango, chopped (or papaya, pineapple, craisins), dried oregano, dried thyme, cinnamon, sour cream, chopped walnuts, worcestershire sauce, garlic cloves, minced (about 2 tsp.), fresh pomegranate, seeded (about 1/2 cup seeds)

water, vinegar, garlic clove, sliced, fresh marjoram or 1/8 tsp dried marjoram, bay leaf, salt, olive oil, poblano chiles , charred and peeled, chopped white onions, avocados, fresh lime juice, salt, lettuce leaf, pomegranate seeds or chopped fresh cilantro

brown sugar, melted butter, creamy peanut butter, vanilla, eggs, flour, baking powder, baking soda, salt, reese peanut butter cups, milk chocolate chips

fresh ripe strawberries, cream cheese, softened, milk, creme de cacao, shaved dark chocolate (or melted ), icing sugar

pastry, water, margarine or butter, all-purpose flour, eggs, all-purpose flour, cocoa powder, sugar, salt, milk, eggs, beaten, vanilla, icing, chocolate, sugar, whipping cream

extra large strawberries, tiny chocolate morsels , semi-sweet or milk chocolate, sugar (optional), spray whipped topping (the real kind , in a can, dairy section)

fresh green chile peppers, olive oil , or as needed, cooked, shredded chicken breast halves, shredded cheddar cheese, divided, enchilada sauce, divided, black olives, sour cream

full-bodied red wine such as zinfandel, sugar, vanilla bean , split lengthwise, canela (see tips, below ), anise seeds, grated lemon zest, whole anjou pears, peeled, cored , and hollowed (see tips, below), unsalted butter or margarine, pecans, chopped, dried apricots, chopped, light brown sugar, unsalted butter or margarine, semisweet chocolate, chopped, egg yolks, dry white wine, sugar, chile powder, fresh raspberries, six mint sprigs

chiles jalapenos , roasted, peeled, seeded, deveined and sweated in plastic bag for 8 minutes, water mixed with 1/4 cup vinegar plus 1 tsp salt, mild cheddar , monterey jack, feta, or fresh mozzarella, flour, tomatillos, husked, white onion, quartered , plus 1 white onion, coarsely chopped, garlic, chiles chipotles or 2 chiles pasillas, lightly fried, water, vegetable oil, salt , to taste, vegetable oil, eggs , seperated, salt , to taste, flour

poblano chiles, fresh wild mushrooms (shiitake or oyster), red bell pepper, green bell pepper, yellow bell pepper, olive oil, salt and freshly ground black pepper, cilantro sauce , recipe follows

fresh raspberry , plus, fresh raspberry, sugar, fresh lemon juice, eggs, whole milk, vanilla extract, sugar, salt, unsalted butter, brioche bread or 8 slices egg bread, 1/2 inches thick, bittersweet chocolate chips or 4 oz semi-sweet chocolate chips, fresh mint (to garnish )

rhodes dinner rolls , thawed but still cold, milk chocolate , chips, granulated sugar, cocoa, ground cinnamon, chopped pecans or 1/2 cup toffee pieces, bits, butter or 1/2 cup margarine, melted, brown sugar

french bread, milk chocolate chips, eggs, milk, ground cinnamon, vanilla extract, sugar

water, margarine or butter, all-purpose flour, eggs, all-purpose flour, cocoa powder, sugar, salt, milk, eggs, beaten, vanilla, chocolate, sugar, whipping cream

day old white or egg bread, plain milk chocolate candy bars, no nuts or fruit, eggs, milk, butter, sugar, vanilla extract, salt, sugar

poblano chiles, orange juice, fresh lime juice, avocado, peeled, pitted and cubed (ripe ), fresh jalapeno, minced, scallion, chopped, fresh coriander, chopped, pomegranate arils, salt, feta cheese, crumbled

green chiles, grated cheddar cheese, egg, beaten, mayo, softened cream cheese, crushed corn flakes (your choice )

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.