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Bachelor Recipes

Discussion in 'Free Fire Zone' started by Poppy, Oct 23, 2012.

  1. CAC

    CAC Ace of Spades

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    Wrong...but points for making me laugh.
     
  2. A-58

    A-58 Cool Dude

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    "American Bell Peppers?"
     
  3. CAC

    CAC Ace of Spades

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    Capsicum...
     
  4. A-58

    A-58 Cool Dude

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    That appears to be a medical term. Bell peppers sounds more appetizing. Green bell peppers are party of the Cajun Trinity of spices (ernions, celery and green bell peppers). In addition to green bell peppers, we have yellow and red ones as well.
     
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  5. TD-Tommy776

    TD-Tommy776 Man of Constant Sorrow

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    I often get orange bell peppers, too. Usually the reds are sweeter, but the orange is a close second.
     
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  6. OpanaPointer

    OpanaPointer I Point at Opana Staff Member Patron   WW2|ORG Editor

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    Fajitas tonight then.
     
  7. A-58

    A-58 Cool Dude

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    I’m getting hongry now.
     
  8. CAC

    CAC Ace of Spades

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    Even Pepper spray is called capsicum spray...
    [​IMG]
     
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  9. A-58

    A-58 Cool Dude

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    Looks like the "alleged perpetrator" is getting well "seasoned" there.

    So, where y'all are referring to what we call "green bell peppers" do y'all call them "green capsicums?"
     
  10. CAC

    CAC Ace of Spades

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    Pretty much just capsicums...doesn’t matter the colour...the hot peppers are just called chillies...
     
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  11. Poppy

    Poppy grasshopper

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  12. Poppy

    Poppy grasshopper

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    what if they made less, less lethal wasabi paint balls.
    makes you cry, but you get over it in a minute.
     
    Last edited: Jun 17, 2020
  13. A-58

    A-58 Cool Dude

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    I made this last night. It was pretty easy to make and was ummmmmmmm goooooooood too.I modified it a bit, adding ground meat, rice and a can of white hominy. I looked at numerous recipes and every one was slightly different, so I went with this version modified.

    [​IMG]

    Chili Verde

    Ingredients
    4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
    Extra virgin olive oil
    2 yellow onions, chopped
    3 garlic cloves, pushed through garlic press
    1/3 bottle Posole Seasoning (add more as desired - we like 1/2 bottle but may be too salty for some)
    2 Jars Pure Green Chile
    2 1/2 Cups chicken broth
    4 large cubed potatoes (optional)

    Directions
    In a large skillet, add olive oil and cubed pork. Then coat the meat with Posole Seasoning mixing it in well. Turn heat on medium/medium-high and brown the pork on all sides. Once all browned, set meat aside.

    Add in 2 chopped yellow onions to skillet with olive oil and cook until translucent. Then add in pressed garlic and cook an extra 30 seconds.

    Transfer onions, garlic, and meat to a cooking pot and add 2 1/2 cups of Chicken Broth and 2 jars of Fresh Chile Co. Pure Green Chile. (Tip! You can use a bit of broth to help deglaze the fond from the pan that had the meat and onions earlier to include all those flavors in your Chile Verde!)

    Bring to a boil and then simmer for 2 to 3 hours.

    Can eat with tortillas, over rice or with cubed grilled potatoes. Can also add potatoes in with the meat and posole seasoning and cook them as part of the mixture OR you can add already roasted diced potatoes into the mixture in the last 15-20minutes so they don't get mushy. Another option is to add in less chicken stock and a little less posole seasoning, making it more of a thick and chunky seasoned meat mixture that can be made into burritos.

    Tastes delicious with sour cream, shredded cheese, radishes, cilantro, etc.
     

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