Texans in general are a laid back bunch of folks. We’re generally not in a big hurry to get from place to place, and rather than seeing people power walk through a parking lot to get back to their car, you are far more likely to see a person “mosey” while yapping happily with [...]
LONDON — Super spicy chili sauce being cooked at a London Thai restaurant sparked road closures and evacuations after passers-by complained that the smell was burning their throats, police said Wednesday.
London Fire Brigade’s chemical response team was called after reports that a strong smell was wafting from the restaurant in the heart of London’s Soho [...]
I have a few go-to recipes in my arsenal and this is most definitely one of them. A perfect combination of heat, sweet and sour, it compliments vegetables, fish or chicken well, without overpowering the flavor of the main component.
And it will leave a little tingle on your tongue in the process.
Garlic Chili Stir [...]
Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.2 pounds ground beefOne 29-ounce can tomato sauceOne 29-ounce can kidney beans (with liquid)One 29-ounce can pinto beans (with liquid)1 cup diced onion (1 medium onion)1/2 cup diced green chili (2 chilies)1/4 cup diced celery (1 stalk)3 medium tomatoes, chopped2 teaspoons cumin powder3 tablespoons chili powder1 1/2 teaspoons black pepper2 teaspoons salt2 cups water1.Brown the ground beef in a skillet over medium heat; drain off the fat.2.Using a fork, crumble the cooked beef into pea-size pieces.3.In a large pot, combine the beef plus all the remaining ingredien
Summer has finally rolled into our part of Texas, hopefully leaving the thunderstorms and driving rain that have been our constant companions since March behind us for a while. With the mercury rising rapidly, it was a perfect excuse to fire up the grill and go with a side dish that was on the [...]
1000 kg... é de onde vem este nome italiano para o mini-Enzo! A Revista CAR Magazine, tem uma reportagem de Fiorano onde a Ferrari desvendou o seu concept com menos 1 metro de comprimento do que o Enzo e menos 300kg de peso graças a inovações na construção em carbono e outros materiais de baixo peso. Incluido no programa "verde" da Ferrari está a travagem regenerativa, a qual a Ferrari assegura não alterar em nada o feeling do travão e dá carga a um motor eléctrico traseiro que servirá de binário extra em aceleração, e pneus de baixo atrito. É bom ver marcas como a Ferrari que sabem poder não ter futuro se não tiverem uma imagem e realidade mais "verde" nos dias que correm! A Ferrari espera implementar todas estas e outras tecnologias nos seus carros de estrada até 2012.Leiam mais e vejam o resto das fotografias em CarMagazine.co.uk
One of my favorite Mama's Family moments: Iola Boylen, one of the best TV characters EVER, relives yet another hilariously awful childhood memory involving her hateful and suffocating mother.
When the weather gets cold it's time to fire up the stovetop. This chain makes a tasty chili thatwarms the bones on a nippy fall day. This clone recipe is easy-to-make, low-fat and delicious.And if it's super brisk outside, you might want to add an additional tablespoon of diced jalapenoto aggressively stoke those internal flames.1 pound ground beef1 diced onion1 tablespoon diced fresh jalapeno pepper1 15-ounce can kidney beans with liquid1 14.5-ounce can peeled diced tomatoes1 8-ounce can tomato sauce1 cup water1 tablespoon white vinegar1 teaspoon salt1 teaspoon chili powder1/4 teaspoon garlic powder1 bay leafGarnishgrated cheddar cheesediced onioncanned whole jalapeno chili peppers1. Brown ground beef in a large saucepan over medium heat. Drain fat.2. Add onion and pepper and sauté for about two minutes.3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in abowl with the optional cheese, diced onion and whole jalapeno garnish on top.Makes 4 serv
If you like a soup that's packed with veggies, that's low in fat, and has some of thatSouthwestern zing to it, this is the one for you. Just toss all the ingredients in a pot and simmer.Garnish with some shredded cheese and crumbled tortillas, and prepare to take the chill off.6 cups chicken broth (Swanson is best)1 14.5-ounce can diced tomatoes, with juice1 cup water1 cup canned dark red kidney beans, with liquid1 cup frozen yellow cut corn1 cup frozen cut green beans1 4-ounce can diced green chilies1/2 cup diced Spanish onion1/2 cup tomato sauce6 corn tortillas, minced1 1/2 teaspoons chili powderdash garlic powderGarnish1 cup grated cheddar/jack cheese blend1 cup crumbled corn tortilla chips1.Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure tomince the corn tortillas into small pieces with a sharp knife before adding them to the soup.2.Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until thesoup has thicken
Ever order one of those expensive specialty drinks off those shiny, full-color restaurant tablestandcards and wish you ha d the recipe? Well, this is one of those drinks, off of one of thosecards, from the popular Chili's chain. It's a great one to make while the weather's still hot (oranytime), and can be made in a much larger quantity for a party-time punch bowl...with apunch.2 shots Captain Morgan Spiced Rum1 shot peach Schnapps1 shot grenadine1 cup orange juiceiceorange wedgemaraschino cherry1.Combine the rum, peach schnapps orange juice and grenadine in a shaker. Shake well.2.Pour drink over ice cubes or crushed ice in a big glass. Add an orange wedge and a cherry.Makes one drink.
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