The Semicolons
Public Files
Chili Rice
Yield: 4 Servings
Level: Easy
Time
Total: 40 minutes
Prep: 10 minutes
Cook: 30 minutes
Inactive: 0 minutes
Ingredients
3 Tablespoons Canola Oil
1 Red Onion
1 Jalapeno
1 Green Bell Pepper
1 Red Bell Pepper
2 Tablespoons Garlic
1 Cup Roma Tomatoes
3/4 Pound Ground Beef Or Turkey
2 Cups Long Grain Rice
8oz Kidney Beans
2 Cups Chicken Stock
1 1/2 Cups Water
1 Teaspoon Paprika
1 Tablespoon Chili Powder
1 Tablespoon Salt
1 Teaspoon Black Pepper
3 Tablespoons Green Onion
Preparation
Mince Onion
Seed And Mince Jalapeno
Mince Green Bell Pepper
Mince Red Bell Pepper
Mince Garlic
Dice Roma Tomato
Slice Green Onion
Directions
In a medium stock pot over medium high heat, add oil, onions, and peppers.
Saute until translucent.
Add garlic, tomatoes, and ground beef.
Cook until meat is browned.
Add rice and cook over low heat for 3 minutes, coating rice with oils from the pan.
Add beans, chicken stock, water, and seasoning.
Bring to a simmer, then cover and cook on low for 20 minutes.
Fluff with fork and garnish with green onions.
Read More...
Chipotle Mango BBQ Chicken
Yield: 2 Servings
Level: Easy
Time
Total: 7 hours 40 minutes
Prep: 1 hour
Cook: 40 minutes
Inactive: 6 hours
Ingredients
1 1/2 Cups Mango
3/4 Cup Fresh Cilantro
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Rice Wine Vinegar
1 Tablespoon Canola Oil Plus Extra
4 Cloves Garlic
2 Chipotle Peppers In Adobo Sauce
2 Teaspoons Salt
1 Teaspoon Black Pepper
2 Pounds Chicken Thighs And Drumsticks
Preparation
Peel, Pit, And Roughly Chop Mango
Loosely Pack Cilantro
Peel Garlic
Directions
Place mango, cilantro, lemon juice, rice wine vinegar, oil, garlic, chipotle, salt, and pepper in a food processor.
Puree until smooth, adjust seasoning to taste.
Add chicken with half of the sauce to a resealable plastic bag, coat chicken with sauce.
Refrigerate at least 6 hours.
Place half of the sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes.
Preheat a grill or grill pan to medium high heat and brush with oil.
Remove chicken from marinade and place on the grill.
Grill chicken, turning and basting with sauce about every 5 minutes until cooked through, about 20 to 25 minutes.
Transfer to a serving platter and serve with chipotle mango barbecue sauce.
Read More...
Cilantro Lime Rice
Yield: 12 Servings
Level: Easy
Time
Total: 25 minutes
Prep: 5 minutes
Cook: 20 minutes
Inactive: 0 minutes
Ingredients
2 Cups Basmati Rice
2 1/4 Teaspoons Salt
1 Bay Leaf
1 Teaspoon Olive Oil
2 Tablespoons Cilantro
2 Tablespoons Lime Juice
1 Tablespoon Lemon Juice
Preparation
Directions
Bring 8 cups water to boil in a large pot.
Add rice, 2 teaspoons salt, and bay leaf.
Stir and return to boil.
Boil uncovered for 12 minutes.
Remove bay leaf.
Using fine mesh strainer, drain rice and rinse with hot water.
Pour rice into large bowl.
Stir in cilantro, lime juice, lemon juice, and remaining 1/4 teaspoon salt.
Serve immediately.
Read More...
Cilantro Lime Tofu And Black Beans
Yield: 2-4 Servings
Level: Easy
Time
Total: 1 hour 20 minutes
Prep: 0 minutes
Cook: 20 minutes
Inactive: 1 hour
Ingredients
1 Block Extra Firm Tofu In Water
1 15oz Can Black Beans
3 Limes
1/2 Teaspoon Sugar
1 Bunch Cilantro
2 Tablespoons Vegetable Oil
Salt
Black Pepper
Preparation
Chop Cilantro
Zest And Juice Limes
Directions
Marinade
Press tofu for 30 minutes.
Slice tofu into bite sized chunks.
Add tofu, 1/2 lime juice, 1/2 lime zest, 1/2 cilantro, vegetable oil, sugar, salt, black pepper to container.
Let tofu marinade for 30 minutes to 12 hours.
Cooking
Cook tofu in skillet with marinade until brown on all sides.
While tofu is cooking, add black beans, remaining cilantro, lime juice, and lime zest to a pot and heat.
Serve tofu on top of black beans.
Read More...
Coffee Liqueur Ice Cream Pie
Yield: 8 Servings
Level: Intermediate
Time
Total: 6 hours 40 minutes
Prep: 30 minutes
Cook: 10 minutes
Inactive: 6 hours
Ingredients
1 Package Chocolate Wafers
5 Tablespoons Unsalted Butter
1/2 Gallon Coffee Ice Cream
6 Tablespoons Coffee Flavoured Liqueur
1 Cup Heavy Whipping Cream
1/2 Cup Powdered Sugar
2 Tablespoons Hot Fudge Sauce
Preparation
Crush Chocolate Wafers
Melt Butter
Soften Ice Cream
Directions
Pie Crust
Preheat oven to 350^o F (175^o C).
Combine crushed chocolate wafers and melted butter.
Press onto the bottom and up the sides of a 9 inch pie pan.
Bake in the oven for 10 minutes.
Let pie crust cool.
Filling
Combine softened ice cream with 5 tablespoons coffee flavoured liqueur until well mixed and creamy.
Fill pie crust with ice cream mixture, cover with plastic wrap, and place in freezer for 3 to 4 hours.
Whipped Cream
Whip heavy cream with powdered sugar until soft peaks form.
Top pie with whipped cream, refreeze for 1 hour.
Fudge Sauce
Combine remaining tablespoon coffee flavoured liqueur with hot fudge sauce.
Final Steps
Drizzle fudge sauce over top of pie and serve immediately.
Read More...
Cornbread Topped Chili Con Carne
Yield: 20 Servings
Level: Intermediate
Time
Total: 14 hours 30 minutes
Prep: 30 minutes
Cook: 2 hours
Inactive: 12 hours
Ingredients
Guacamole
4 Haas Avocados
4 Scallions
2 Limes
1/4 Cup Fresh Cilantro Leaves
Chili
4 Tablespoons Olive Oil
4 Onions
2 Cloves Garlic
2 Teaspoons Red Chili Flakes
2 Teaspoons Ground Coriander
2 Teaspoons Ground Cumin
5 Cardamom Pods
2 Red Peppers
3 1/2 Pounds Ground Beef
7 Cups Canned Chopped Tomatoes
1/2 Cup Tomato Ketchup
1/2 Cup Tomato Puree
1 Cup Water
2 Tablespoons Cocoa
3 1/2 Cups Canned Red Kidney Beans
Cornbread
1 1/2 Teaspoons Salt
4 Cups Cornmeal
1/4 Cup All Purpose Flour
6 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
3 Cups Buttermilk
4 Eggs
2 Teaspoons Honey
1/4 Cup Vegetable Oil
2 Cups Cheddar Cheese
Preparation
Guacamole
Peel, Seed, And Chop Avocados
Finely Chop Scallions
Juice Limes
Chop Cilantro
Chili
Finely Chop Onion
Mince Garlic
Bruise Cardamom Pods
Seed And Finely Dice Red Pepper
Cornbread
Directions
Guacamole
In a bowl, mash avocados with scallions and add lime juice to taste.
Stir in cilantro.
Serve immediately or refrigerate and serve later.
Chili
Heat oil in a large pan and fry onions and garlic until onions begin to soften.
Add chili flakes, coriander, cumin, and cardamom pods, stir well.
Add red peppers and break up ground beef into the pan.
Cook until meat is browned.
Add chopped tomatoes, ketchup, tomato puree, and water.
Bring to a boil.
Sprinkle in cocoa and stir.
Add beans and simmer partially covered for 1 1/2 hours.
Cornbread
Combine salt, cornmeal, flour, baking powder, and cinnamon in a bowl.
In a separate bowl, whisk together buttermilk, eggs, honey, and oil.
Pour wet ingredients into dry ingredients, mix to make a batter.
Combine And Bake
Preheat oven to 425^o F (220^o C).
Pour chili into a large, wide dish.
Pour cornbread topping over chili, as evenly as possible.
Sprinkle cheese over the top and bake for 30 minutes, or until cornbread has risen, is golden brown, and the chili is bubbling.
Let chili stand for 5 minutes, then serve immediately.
Read More...
Couscous Stuffed Chicken Breast With Orange Sauce
Yield: 4 Servings
Level: Intermediate
Time
Total: 40 minutes
Prep: 15 minutes
Cook: 25 minutes
Inactive: 0 minutes
Ingredients
Couscous
1 Tablespoon Olive Oil
2 Cloves Garlic
1/8 Teaspoon Red Pepper Flakes
4 Tablespoons Sun Dried Tomatoes
4 Tablespoons Kalamata Olives
2 Cups Chicken Stock
1 10oz Box Couscous
Salt
Black Pepper
1/2 Pound Feta Cheese
Chicken
4 6oz Boneless Skinless Chicken Breasts
1 Tablespoon Olive Oil
Salt
Black Pepper
1 Tablespoon Butter
Sauce
2 Cloves Garlic
1/2 Cup White Wine
1/2 Lemon
6 Tablespoons Sun Dried Tomatoes
4 Tablespoons Kalamata Olives
2 Tablespoons Butter
1/4 Pound Feta Cheese
Preparation
Couscous
Mince Garlic
Drain And Chop Tomatoes
Chop Kalamata Olives
Crumble Feta Cheese
Chicken
Sauce
Mince Garlic
Julienne Sun Dried Tomatoes
Roughly Chop Kalamata Olives
Crumble Feta Cheese
Directions
Couscous
In a saucepan over medium heat, add olive oil.
When hot, add garlic and red pepper flakes.
Add sun dried tomatoes and saute.
Add olives and chicken stock.
Bring to a boil.
Add couscous, turn off heat and let stand, covered, for 5 minutes.
Fluff with fork, and season with salt and black pepper.
Spread 2 cups on a large plate, add 1/2 pound feta cheese, and let cool.
Keep remaining couscous hot.
Chicken
Preheat oven to 400^o F (205^o C).
Start at the top of the breast and carefully make a lengthwise cut from top to bottom, making a pocket about 2 inches long.
When couscous is cool enough to handle, spoon couscous mixture into pocket.
Even out stuffing by gently moving it around with your hands.
Wipe off any excess couscous from the outside of the breasts and season with salt and pepper.
Heat olive oil and butter in a saute pan and brown both sides of chicken.
Place chicken on a baking sheet in the oven for 20 minutes.
Sauce
In the saute pan used for the chicken, heat and add garlic.
Deglaze with white wine and add lemon juice.
Reduce by one third.
Add sun dried tomatoes, let reduce for 2 to 3 minutes.
Add olives, turn off heat, add butter and stir to combine.
Final Steps
Place hot couscous on a plate.
Cut chicken breast in half, top with sauce and crumbled feta cheese.
Serve immediately.
Read More...
Curried Chicken And Brown Rice Casserole
Yield: 4 Servings
Level: Easy
Time
Total: 1 hour 15 minutes
Prep: 15 minutes
Cook: 1 hour
Inactive: 0 minutes
Ingredients
1 Cup Water & 1 8oz Can Stewed Tomatoes
3/4 Cup Quick Cooking Brown Rice & 1/2 Cup Raisins
1 Tablespoon Lemon Juice & 3 Teaspoons Curry Powder
1 Cube Chicken Bouillon & 1/2 Teaspoon Ground Cinnamon
1/3 Teaspoon Salt & 2 Cloves Garlic
1 Bay Leaf & 3/4 Pound Skinless, Boneless Chicken Breast Halves
Preparation
Mince Garlic & Cube Chicken (1" Cubes)
Directions
Preheat
Preheat oven to 350^o F (175^o C).
Casserole
In skillet stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf.
Bring to a boil.
Stir in chicken.
Baking
Transfer to casserole dish and cover.
Bake in oven for 45 minutes, stirring occasionally.
Serve immediately.
Read More...
Dragon’s Breath Chili
Yield: 10 Servings
Level: Easy
Time
Total: 2 hours 25 minutes
Prep: 10 minutes
Cook: 15 minutes
Inactive: 2 hours
Ingredients
Chili
3 Tablespoons Canola Oil
2 Tablespoons Unsalted Butter
3 Anaheim Chiles
3 Poblano Chiles
2 Jalapeno Chiles
2 Red Bell Peppers
2 Yellow Onions
1 Head Garlic
1 Pound Boneless Chuck
2 Pounds Ground Beef
1 Pound Bulk Italian Sausage
3 Tablespoons Chili Powder
2 Teaspoons Cayenne Pepper
2 Teaspoons Ground Coriander
2 Teaspoons Ground Cumin
2 Teaspoons Granulated Garlic
2 Teaspoons Granulated Onion
2 Teaspoons Hot Paprika
2 Teaspoons Salt
2 Teaspoons Black Pepper
2 Cups Tomato Sauce
1 Cup Tomato Paste
12oz Lager Beer
1 Cup Chicken Stock
2 15.5oz Cans Kidney Beans
2 15.5oz Cans Pinto Beans
Saltine Crackers
1 Bunch Green Onions
1 Cup Shredded Cheddar Cheese
Double Fried French Fries
4 Russet Potatoes
8 Cups Canola Oil
1 Tablespoon Salt
1 Teaspoon Black Pepper
Preparation
Chili
Roast, Peel, And Chop Anaheim Chiles
Roast, Peel, And Chop Poblano Chiles
Dice Red Bell Peppers
Mince Jalapeno Chiles
Dice Yellow Onion
Mince Garlic
Trim And Cube Chuck (1/4" Cubes)
Thinly Slice Green Onions
Double Fried French Fries
Peel Potatoes On The Sides Only
Directions
Chili
Add canola oil and butter to a large stockpot over high heat.
Add anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles, and onions.
Cook until caramelized, about 5 minutes.
Add garlic and saute for 1 minute.
Add chuck and brown, about 4 minutes.
Add ground beef and sausage, brown, stirring gently to not break up ground beef too much.
Cook until meat is nicely browned and cooked through, 7 to 10 minutes.
Add chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt, and black pepper, cook for about 1 minute.
Add tomato sauce and paste, stir to caramelize, about 2 minutes.
Stir in beer and chicken stock, add kidney and pinto beans.
Lower heat and simmer for 2 hours.
Double Fried French Fries
Cut potatoes into 1/3 inch slices and then slice into 1/3 inch sticks.
Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes.
Heat canola oil in a heavy stockpot to 325^o F (165^o C).
Remove potatoes from water and pat dry.
Carefully place potatoes in the hot oil, there should be at least 1 inch of oil above them.
Parcook until the potatoes are light brown, 5 to 7 minutes.
Remove potatoes, gently shake off excess oil and let drain on a rack.
Once all potatoes are cooked, raise the heat of the oil to 350^o F (175^o C).
Cook potatoes again, until golden brown, about 2 minutes.
Remove potatoes, gently shake off excess oil and place in a bowl.
Lightly sprinkle with salt and pepper.
Final Steps
Serve chili in bowls over the double fried french fries.
Garnish with saltine crackers, green onions, and cheddar cheese.
Read More...
Enchilada Pasta Bake
Yield: 6 Servings
Level: Easy
Time
Total: 50 minutes
Prep: 10 minutes
Cook: 40 minutes
Inactive: 0 minutes
Ingredients
4 1/2 Cups Medium Pasta Shells
2 Teaspoons Oil
1 Yellow Onion
1 Red Bell Pepper
1 35g Package Taco Seasoning
1 14oz Can Diced Tomatoes
2 Cups Cooked Chicken
1 14oz Can Black Beans
3 Green Onions
1/3 Cup Fresh Cilantro
2 Cups Shredded Cheese
Preparation
Chop Yellow Onion
Chop Red Pepper
Rinse And Drain Black Beans
Thinly Slice Green Onion
Chop Cilantro
Directions
Preheat
Preheat oven to 375^o F (190^o C).
Pasta
Cook pasta per package directions, omitting salt.
Enchilada
Heat oil in large nonstick skillet on medium heat.
Add yellow onions and red peppers, cook until crisp-tender.
Stir in seasoning mix and tomatoes, cook and stir for 3 minutes.
Add chicken, beans, and half each of green onions and cilantro.
Mix well.
Remove from heat.
Baking
Drain pasta.
Add chicken mixture, mix lightly.
Pour into 13x9 baking dish.
Top with cheese.
Bake 20 to 25 minutes.
Serving
Sprinkle remaining green onions and cilantro on top.
Serve immediately.
Read More...