Chipotle Salsa
July 16, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Easy Recipes, New International Food Recipe, Side Dish, Snack, Starter
| Chipotle Salsa - This superb, authentic, Mexican salsa is overflowing with spanish flare and heat! Snappy, spicy, chipotle peppers, and, country fresh roma tomatoes are the perfect partners in this simple, vegetarian, salsa recipe. So very flexible, this International recipe has so many irresistable possibilites.
Prep Time: 10 mins |
Ingredients to make Chipotle Salsa
30 ea Dried chipotle chiles OR 3 c chipotle chiles
8 ea Ripe Roma tomatoes, cored
12 ea Garlic cloves, peeled
2 tb Salt
1/2 ts Black pepper, freshly ground
Directions to make Chipotle Salsa
Vegetarian Italian Sausages
July 9, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Casserole, Cooking Videos, Easy Recipes, Main Course, New International Food Video, Side Dish, Snack, Supper
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Vegetarian Italian Sausages - This very versatile, vegetarian, Italian food recipe, is International cooking, at it’s easiest! Fiery, authentic, and amazing, these delectable sausages, are a “must try”.
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How To Make Vegetarian Italian Sausages Video
Image Source: soja
Indian Bean Tofu Enchiladas
July 9, 2009 by Firehouse Chef
Filed under Baked, Buffet, Easy Recipes, Main Course, New International Recipes, Supper
| Indian Bean Tofu Enchiladas - An Indian food lovers dream, and, a vegetarian recipe all in one! We even threw in a little mexican flare, to jazz this one up. Two International favorites are combined into one quick, easy, succulent meal, that you can whip up in no time at all.
Prep Time: 10 mins |
Ingredients to make Indian Bean Tofu Enchiladas
1 c Slightly pureed Anasazi Beans *
1/2 c Cooked rice
1/2 c Tofu, excess water removed
1/4 c Chopped bell pepper
1/4 c Chopped green onion
1 c Grated cheddar
1 c Grated Monterey Jack
10 oz Enchilada sauce
10 Corn tortillas
Anasazi is a Navajo word meaning ancient one. Anasazi beans have been found in many southwestern Indian dwellings. Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant.