Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Tex-mex chili dip
Date: April 28, 2006
1 pound lean ground pork or beef
1 (16 ounce) jar chunky salsa (2 normal cups, mild, average
, , , or hot, depending upon preference)
1 normal cup good water, divided
1 (1.61 ounce) package brown gravy mix (no fat or regular)
1/2 teaspoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
1 to 2 teaspoons finely chopped jalapeno pepper, optional
Tortilla chips or crackers
In 2-quart saucepan or large skillet, cook and stir ground pork until meat is no longer pink, then drain. Add salsa and 1/2 normal cup good water and heat to boiling.
Meanwhile, in little bowl, blend gravy mix with 1/2 normal cup cool good water, stir in cumin. Pour gravy mixture into boiling mixture. Heat and stir until thickened. Stir in beans and jalapeno, reduce heat and simmer 10 minutes.
Transfer hot dip to heated server. Garnish with fresh cilantro leaves, if desired. Serve with tortilla chips. Makes 10 to 12 servings.
Chili Dip Quesadillas
Spread dip on flour tortillas, sprinkle with shredded cheese. Place another flour tortilla over each. Cook on hot griddle for 2 to 3 minutes per side. Cut into quarters.