Dianes White Chile Recipes

Steps:

• Brown ground beef in frying pan; pour off extra fat.
• Put browned meat in bottom of crock pot; add chopped vegetables then all other ingredients.
• Cook on low heat for 3 hours.

Steps:

• Place chiles on a baking sheet. Toast lightly in a 400° oven for 3 or 4 minutes only or until they give off a mild aroma. If burned, chiles will become very bitter.
• Remove from the oven, let cool to touch, then remove and discard stems, seeds and any pink pithy materials inside the chiles. Rinse in cool water, drain briefly, then cover chiles with hot water, let stand one hour.
• Place chiles in a blender with enough of the water to blend; whirl until smooth, (or scrape pulp from the skin with a table knife, then, put through a wire strainer). Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally, to blend the flavors. Chill up to 1 week, or freeze for longer storage.

Steps:

• Whisk together the vinegar, olive oil, water, and Italian dressing mix in a bowl. Stir in the chicken; allow chicken to marinate while preparing the remaining ingredients.
• Heat the butter in a skillet over medium-high heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the the chicken from the marinade using a slotted spoon, and transfer to the skillet; reserve the remaining marinade. Cook and stir the chicken until no longer pink in the center, 3 to 5 minutes.
• Stir in the mushrooms; cook and stir until they begin to soften, about 2 minutes. Add tomato and reserved marinade, then sprinkle cheese on top. Do not stir. Cover and simmer on low heat until cheese is melted and chicken is tender, about 20 minutes. Allow the dish to rest for a few minutes before serving.

Steps:

• - cook turkey and onions - add remaining ingredients and cook until flavors are melded