1 : Eggplant
2 : lg Zucchini
1 : lg Red bell pepper
1/2 : lb Plum tomatoes
Salt : Salt and pepper
Olive : Olive oil
4 : lg Shallots
4 : Cloves garlic
2 : Stems fresh oregano
5 : Stems fresh basil
1 : qt Chicken stock
1/2 : Lemon
1 : Pumpkin
2 : tb Vegetable oil
Salt : Salt to taste
3 : lb Sugar pumpkin
Olive : Olive oil
Salt : Salt and pepper
2 : Sprigs thyme
4 : Cloves garlic
1 : qt Chicken stock
Unsalted : Unsalted butter (optional)
4 : sl Bread
2 : tb Melted butter
2 : Quails
1 : tb Butter
1 : ts Dried tarragon (scant)
2 : Turns of pepper
-from : -from a pepper mill
1 : c Fresh apple cider
2 : Green apples; diced
4 : tb Onion; diced
1 : And /2 teaspoons virgin
-olive : -olive oil
2 : Poblano chiles; peeled, seed
-and : -and diced
1/2 : ts Oregano or marjoram; toasted
1 : ts Sugar
1 : ts Lime juice
1 : ts Balsamic vinegar
1/3 : c Beef or venison jerky;
-grilled : -grilled and diced
4 : c Fresh apple cider
1/4 : c Fresh ginger; diced
1/2 : c Brown sugar
2 : ts Cinnamon
4 : Whole quail (bone in)
1 : ts Salt
1 : ts Black pepper
Apple : Apple Jerky Salsa
1/2 : ts Molido chile powder
Corn : Corn husks (or string) to
-truss : -truss quail
Apple : Apple Glaze
4 : ts Olive oil
1 : Onion; quartered and thinly
-sliced : -sliced
2 : ts Sugar
1 : c Dry red wine; preferably
-Pinot : -Pinot Noir
1 : c Defatted reduced-sodium
-chicken : -chicken broth
3 : tb Currants
2 : tb Drained capers
2 : tb Chopped fresh rosemary or
-tsp. : -tsp. dried, crushed
4 : Quail; about 6 oz. each
Salt : Salt & freshly ground black
-pepper : -pepper to taste
1 : ts Cornstarch mixed with 2 tsp.
-cold : -cold water
0: I'm probably risking getting flamed for posting this recipe (after all it contains NO hot peppers at all let along habs) but I've always found it a nice peppery side dish to go with things like buffalo balls and hab hamburgers, I put in on the bun with the hamburgers
1: [Well just add 1 Habanero, 1 Jalapenos and 1 Serrano, each thinly sliced and you've transformed this slightly bland recipe into a colorful, slightly fiery treat
2: Not meant as a flame -- just a suggestion
3: S'Will] Mix the pickles, garlic, mayonnaise, & vinegar together and season with pepper to taste
4: This can be done up to one day ahead of time
5: Roast one red pepper until blistered
6: Place in a paper bag for 10 mins
7: and then peel
8: Thinly slice the roasted pepper and the other 2 raw peppers
9: Mix all the shredded veges together in a large bowl and stir in the dressing
10: Let sit, refrigerated, for 1 hr to let the flavors blend
11: LHBanchik@aol
12: com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list
13: Downloaded from Glen's MM Recipe Archive, http://www
14: erols
15: com/hosey
16: