16 day white chili Recipes

dried great northern beans (if using canned beans, change recipe appropriately) or 4 (15 oz) cans white beans (if using canned beans, change recipe appropriately), boneless skinless chicken breasts, onions, chopped, olive oil, garlic cloves, minced, chopped green chilies, ground cumin, dried oregano, ground red pepper (cayenne), chicken broth (reserved from cooking chicken), monterey jack cheese, shredded, salt & freshly ground black pepper, sour cream (for garnish ), salsa (for garnish ), chopped fresh cilantro (for garnish )

lean ground beef, onion, chopped, kidney beans, rinsed & drained, diced tomatoes, undrained, water, brown sugar, chili powder, white vinegar, prepared mustard, salt, black pepper

olive oil, canned chipotle chile in adobo sauce, chopped onion, chopped celery, chopped carrot, minced garlic, chili powder, leftover cooked turkey, shredded (light and dark meat), fat-free , less-sodium chicken broth, tomato puree, salt, freshly ground black pepper, white hominy, drained

oil , for stir-frying (i prefer groundnut for stir-frying but any vegetable will do, not olive though), minced turkey or 400 g ground pork, garlic cloves, minced, cm fresh ginger, finely shredded, red chili pepper, de-seeded and finely sliced (optional), spring onions (green and white parts ), carrot, grated, mushrooms (shitake, chestnut or closed cup), lime juice (fresh is best but i have used jif etc. and it was still good. you can substitute lemon juice for litre), fish sauce, oyster sauce, savoy cabbage, shredded (discard the stalk and slice widthways into approximately half cm shreds), bean sprouts

olive oil, garlic clove, smashed, chili pepper, crushed, canned tomatoes, crushed slightly, fresh tomatoes, chopped, basil, thyme, lemon, squeezed, salt, pepper, mussels (6 per serving), clams (8 per serving), white wine, sliced day-old bread, chopped fresh parsley

unsalted butter, chopped white onions, garlic cloves, minced, anaheim chilies, seeded, chopped (scant 4 cups), fresh poblano chilies, seeded, chopped (about 3 cups), fresh jalapeno chilies, seeded (optional), new mexico chilies, ground, coarse kosher salt, freshly ground black pepper, dried oregano, ground cumin, chopped fresh cilantro, masa cornbread , 13x9-inch loaf, cut into 1-inch cubes (preferably day-old), monterey jack cheese, cut into 1/3-inch cubes (optional), eggs, low-salt chicken broth

ground beef ( 93/7 lean) browned, whole white onions finely chopped, diced tomatoes w/ juice, tomato sauce, dos equis beer, kidney beans drained, worchestershire sauce, chili powder, garlic chopped, jalapeno peppers seeded and chopped, red pepper flakes crushed in hand, oregano crushed in hand, white granulated sugar, salt to taste optional

ground turkey or beef, onion, halved and thinly sliced, kidney beans, rinsed and drained, diced tomatoes, undrained, water, brown sugar, chili powder, white vinegar, prepared mustard, salt, pepper

live day boat scallops, sake, dashi stock, soy sauce, chili oil (rai-yu preferred), yuzu (japanese citrus, can substitute lime), sesame oil, grated daikon radish, ponzu (citrus vinegar), garlic chips , recipe follows, scallion , julienned very thinly, egg whites, salt

cooked white rice, at room temperature, eggs, fish sauce, stalk lemongrass, finely chopped, chili paste, pepper, vegetable oil, onion, coarsely chopped, garlic cloves, finely chopped, frozen peas and carrots, thawed, cilantro leaf, chopped

low fat pringles, grated parmesan cheese, all-purpose flour, chili powder, canola oil, sea bass, tuscan salad , recipe follows, wonder bread , ripped into bits, chopped tomato, sliced basil, minced white onion, minced fresh garlic, extra virgin olive oil, fresh lemon juice, kosher salt to taste

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.

sweetcorn (a little less than 1 cup or 100g ,fresh or frozen), day-old white bread, crusts removed, ground turkey breast (500g) or 1 lb ground turkey (500g), egg, scallions or 4 spring onions, finely chopped, chopped parsley, ground cumin, black pepper, garlic clove, crushed, sunflower oil, for frying, red bell peppers, quartered with the white parts and seeds removed, olive oil, salt, cilantro, leaves and stalks (about 12 sprigs or 25g), garlic clove, peeled, mild chile, de-seeded, sweet chili sauce, cider vinegar or 2 tbsp white wine vinegar

diced gruyere cheese (about 2 cups), diced emmenthal cheese (about 2 cups), cornstarch, garlic cloves, halved, dry white wine, fresh lemon juice, kirsch, freshly nut nutmeg to taste if desired, canned whole chipotle chilies in adobo*, or to taste, minced (about 1 1/2 tbsp), fried shallots , thinly sliced scallion greens, and/or crumbled cooked bacon for stirring into fondue is desired, sliced shallots (about 8 large), vegetables oil, assorted cooked vegetables such as broccoli , carrots, pearl onions, and potatoes, bread sticks, cubes of day-old french, italian , or sourdough bread