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Full Online Book HomeLearning KitchenSouthwestern - Miscellaneous - Chipotle Salad Dressing
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Southwestern - Miscellaneous -  Chipotle Salad Dressing Post by :Spike Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3165

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Southwestern - Miscellaneous - Chipotle Salad Dressing

1/4 cup cider vinegar
1 tablespoon grainy mustard
1 tablespoon pureed chipolte in adobo
1 tablespoon roughly chopped fresh cilantro
1/4 cup fresh lime juice
2 teaspoons sugar
1/2 cup extra virgin olive oil
salt and pepper, to taste


Whisk together the first 6 ingredients. Whisking constantly, add oil in a thin stream. Whisk in salt and pepper.
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2 (14-1/2 oz.) cans chicken broth 1-3/4 cup uncooked quick-cooking grits 1/2 cup butter or margarine 1 medium onion, chopped 2 red or green jalapeno peppers, seeded and diced 1 large green bell pepper, chopped 2 cups (8 oz.) shredded sharp Cheddar cheese 2 cups (8 oz.) shredded Monterey Jack cheese 4 large eggs, lightly beaten 1/4 tsp. salt Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stirring occasionally, 5 minutes. Cover. Melt butter in a large skillet; add onion and peppers, and saute 5 minutes or until tender. Stir in grits, Cheddar
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Southwestern - Miscellaneous -  Chipotle-glazed Apples Southwestern - Miscellaneous - Chipotle-glazed Apples

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1/2 cup sugar 1 1/2 teaspoons ground cinnamon 4 medium Red Delicious apples, peeled, cored, sliced 4 tablespoons vegetable beef broth soup 4 teaspoons minced canned chipotle chilies Line baking sheet with waxed paper. Mix sugar and cinnamon in medium bowl. Toss 1/4 of apple slices with cinnamon-sugar mixture to coat. Heat 1 tablespoon oil with 1 teaspoon chipotle chilies in heavy medium skillet over medium-high heat. Add coated apples. Cook until coating caramelizes and apple slices are heated through, turning often, about 4 minutes. Transfer apples to prepared baking sheet. Using paper towels, wipe skillet clean. Repeat with remaining apple
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