If you eat healthy food or sensible portions, that you like, you can stick with eating healthy for life.

Your portions should be spaced out over the course of the day. Water should be a part of every meal.

After you eat, your stomach should be half full, or less, with food. For every two parts of food consumed, you should drink one part water. Leave your stomach at least one quarter empty for movement of air.

When eating at a restaurant, eat half a portion, maximum, and wait five or ten minutes. Restaurant portions are commonly two to four meals on a single or double plate.

This is way too much to consume at a single sitting and you may find out that, once you pause and sip your drink, you are already full.

In the Providence, RI area, there are some restaurants where the single portions could feed a family of four. No wonder a man of 200 lbs. is now considered thin. Do not make comparisons to other people. Eat to live and enjoy your food, but do not use someone else’s over indulgence as an excuse for your own.

Establish control over your appetite. Most of us feel guilty if we don’t finish a plate. This is usually conditioning from your childhood. Bury your guilty past and have the rest “wrapped to go.”

Always eat something for breakfast and never “skip it.” When you skip breakfast, you will over-consume for it, later in the day.

Eat slowly and thoroughly chew your food.

Make sure your last meal, or last “snack” of the day, is small and nutritionally dense. Examples: Cereal with fruit, vegetable salad with olive oil and balsamic vinegar, rice with vegetables, and light popcorn, without the extra butter and salt. For those who eat meat or fish: turkey, chicken, or salmon salad on top of fresh greens.

In the later part of your day, skip desserts, sugary cereals, bread, and second portions.

If you absolutely must have sugar: Eat fruit, strawberries with yogurt or low fat cottage cheese, fruit with rice, or almonds with yogurt.If you absolutely must have sugar: Eat fruit, strawberries with yogurt or low fat cottage cheese, fruit with rice, or almonds with yogurt

If you must have coffee or alcohol, beware that these should be consumed in extreme moderation. Both substances will dehydrate your body, and you will have to drink extra water to make up for it. Wine is much better than hard alcohol, but one or two glasses a day is the limit.

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A few very simple ways to copy restaurant recipes is by carrying out research. Your odds of getting the recipe directly from the restaurant are always very slim. Whether you ask the waiter or try finding out through the restaurant’s website, most likely you’ll be dissapointed. So a few of the best ways to consider recipes by doing the following;

* Join cooking forums. There are a few excellent forums where famous restaurant chefs spend time. Again you may not obtain the exact recipes, but you will come across recipes which are very close to the restaurant dishes. The more you partipate and share ideas on forums, the more people will want to give you ideas and help you cook decent meals.

You can copy secret restaurant recipes at the comfort of your home starting today.

* Research online. Don’t just search on google. Try searching on yahoo, bing or other search engines. Some excellent sites are not found on google or they aren’t ranked highly enough. By broadening your search methods, you will get more information from different sites. Cooking blogs offer a selection of discussions and posts that can provide you some excellent ingredients.

* It is possible to obtain a broad choice of books on the web. By going on Amazon, there is a number of many copy recipe books. Most likely they will not be a perfect copy of your favorite restaurant meals but they’re going to nevertheless be tasty.

* Many restaurants write basic ingredients of recipes on their menu’s. Type those recipes into the search engines on the web and you may get related recipes for the particular dish.

The wonderful thing about cooking restaurant dishes in your own home is that you can make it more healthier. You are able to obtain the same taste with less calories or fats. What about the amount of moneyyou save? Eating out regularly can put a dent to your finances. On average a four person family meal can cost around $15-$20 at KFC? Think of how often you visit a fast food restaurant or your diner place. By obtaining recipe at hand, you’ll be able to cook at the comfort of your home.

Click here if you want to copy restaurant recipes and become a cooking expert.

Family and friends will start noticing your cooking skills whenever you make famous restaurant recipes. If cooking is your passion then it is necessaryto have your personal recipes at hand.

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Whether you enjoy it smoking right out of the pot the first day or several days later you just can’t go wrong with Chili. With so many different styles, meats used, veggies added, thickness, spices and everything else you can do to Chili its easy to please everybody. One thing for sure its truly American, Customizable and ENJOYABLE! After all Who does not like fantastic chili recipes?

Love of Chili is a wonderful thing. Yes that big heart warming bowl of yummy stuff just hits the spot, time and time again. No matter if its a simple bowl warmed up in the microwave the next day or fresh from the pot. Nothing hits the spot like a big bowl of Chili!

Being from the South West having Chili was a weekly event around our house. Mom had her own recipe. Dad had his favorite. All the aunts, uncles, grandparents, neighbors, friends and family all had their own twist on our staple of family dining. The choices are so over the top for chili we never could pick one we all wanted!

So many questions but the answers always led to even more questions. Things like what kind of meat do you want to use, hamburger, beef, chicken or make totally vegetarian? How about with beans or without? You going to make red or white chili? What about hot and spicy, mild yet refreshing or no heat at all. Then you got the twist & turns for the chili recipes.

Twist like adding noodles, rice, potatoes and other fillers. Then you have things like mushrooms,artichoke hearts and cauliflower. The strange things people put into their favorite chili is amazing!

Let’s not forget the sides to go with them either. I have to have good old fashion Ritz crackers and a jar of creamy peanut butter! Extra diced green onions anyone? How about shredded cheddar cheese or swiss? What about sour cream on top? Extra noodles in the bottom of the bowl or do you break up your crackers right on top? Maybe a little extra hot sauce to kick it up even more?

We all know how complicated something as simple as Chili can get! There is nothing else you can eat that is so diverse. So different from bowl to bowl, even from day to day! By the way I think the best Chili isn’t around until after the second day. Just something about letting it “grow” overnight. Something about how the juices mingle and flow, melding with the meat and spices just makes second day chili my favorite.

Nothing like snarfing down a hot bowl of Chili to get warm on a cold day. The recipes are closely guarded secrets too. I have my own chili recipes that I keep locked away too. If you want to find out more please try here for all those best chili recipes.

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Grilled Fruit Recipes | Simple Does It

As far as grilled fruit recipes, I have done pineapple, nectarines, peaches and plums. I haven’t tried bananas yet but we’re getting there.

As far as berries, I like to grill blackberry cobbler, for one on the barbecue. By grilling it outdoors you give it is a unique taste you cannot duplicate indoors.

When the blackberry season in Oregon comes around, you can pick them to your heart’s content. I will grill one then and give you a blow-by-blow account.

In the meanwhile, one of the great fruits to start out grilling is pineapple. Here is a simple recipe and method of preparing it.

With a sturdy knife trim the top and the bottom so that both ends lay flat. Then remove the outer casing vertically around the meat of the pineapple from top to bottom.

Next, you remove the pineapple itself, again cutting vertically, around the core. You will end up with about ten or twelve slices.

You can also cut the pineapple horizontally, but you have the core in the middle. Some folks prefer to slice it this way.

Place the pineapple slices in a marinating container. Add a generous amount of brown sugar over the top of the pineapple and rub the sugar on all sides of the slices.

The brown sugar interacts with pineapple and many other fruits in a miraculous way. The sugar forms a nice little syrup and marinade and takes fruit to another dimension.

I like to give the brown sugar a little time to mingle. A half hour, or so, covered will suffice. Start the grill. On a gas grill, turn to a high-medium temperature of 350 to 400 degrees.

On a charcoal grill, you may want to shove the coals to one side of the grill and cook on indirect heat. You don’t want either the gas or the charcoal grill too hot.

Spray a little non-stick on the grill to keep the fruit from sticking. You can also rub a little Extra Virgin Olive oil onto the grill.

I like to use a wad of cheesecloth, saturated with oil and rub it onto the grill using a pair of tongs. Be careful of flare-ups.

Place the pineapple slices on the hot grill. Total cooking time shouldn’t be much over ten minutes. If you cut the pineapple vertically, you will have three sides of it to grill.

Make sure that you get grill marks on all three side of the pineapple, turning each slice with a pair of tongs. Be careful when you turn the fruit as you don’t want break it.

Serve the pineapple warm. It makes an excellent dessert. You can even add a little rum to it to give it yet another taste.

I also recommend the same recipe, using brown sugar on other fruits. However, some can be difficult to prepare.

Nectarines, plums and peaches can be extremely difficult to core. Well, they are for me.

Peaches I can halve without destroying them. But, with nectarines and plums I have to core in quarters or eights to be able to trim from the core.

When you end up with small slices of fruit, you do not want to put them directly on the grill. You don’t want small chunks of fruit falling through the grill.

For grilling smaller pieces, use a wire mesh grill pan sprayed with a non-stick. And, put the pan directly on the grill.

There are other recipes for grilled fruit, but you will be a little hard pressed to find ones that are any simpler or better.

Thom Richards absolutely loves to barbecue for family and friends. Please join me at Barbecue Grills for more information about barbecuing.

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INGREDIENTS:

1 cup of brown sugar
1 tablespoon of flour
1 cup of milk
1/4 teaspoon of salt
pastry
2 tablespoons of butter
1 Egg, separated
1 teaspoon of vanilla
1 teaspoon of sugar

DIRECTIONS:

Boil the brown sugar and butter together until soft. Beat the egg yolk well and add it to the flour, then add the milk. Beat this until very smooth. Combine with the sugar mixture and cook until the mixture thickens. Remove from fire and add salt and flavoring. Pour into a pastry-lined pan. Bake at 450F. for 10 minutes; reduce the heat to 350F. and bake 30 minutes. Cover pie with a meringue made by beating the white of the egg stiff and adding 1 tsp sugar. Return pie to oven to brown meringue. ngs.

— Southern Apple Butter Pumpkin Pie —

INGREDIENTS:

1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream

DIRECTIONS:

Preheat oven to 425 degrees F. Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake about 40 minutes or until set. Cool and serve with whipped cream.

— Harvest Time Pumpkin Swirl Pie —

INGREDIENTS:

1 ready made pie crust (or you can make your own)
1 – 8oz. Philly cream cheese (softened)
1/2 cup light corn syrup (clear)
1 tsp. vanilla
1 cup Libby’s canned pumpkin
2 eggs
1/2 cup Carnation evaporated milk
1/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. allspice
1 tsp. salt

DIRECTIONS:

Prepare pie crust according to package directions using a 9″ pie plate. Spray pie plate with Pam before inserting the dough; spray Pam on the top of the pie dough also (where you will be inserting the filling). Flute the edge of the pie crust. Heat oven to 325 degrees. Using a mixer at medium speed, combine cream cheese, 1/4 cup of the light corn syrup, vanilla and beat until smooth. Spread this mixture evenly over the bottom of the pie crust. Using the mixer, combine pumpkin, eggs, other 1/4 cup light corn syrup, Carnation milk, white sugar, and all spices and salt listed on the ingredients. Mix well. Pour this mixture over the cream cheese mixture in the pie shell. With a knife, swirl the mixture to give it a marbled effect. Bake at 325 degrees for 45-50 minutes or until knife inserted comes out clean.

— Southwestern Pumpkin Sponge Pies —

INGREDIENTS:

1 cup white sugar
4 eggs (separated)
2 tablespoons butter
2 heaping tablespoons flour
1 tsp. cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon vanilla
2 cups hot milk
1/2 cup minute tapioca mix
1 cup canned pumpkin
2 unbaked pie crust doughs (or make your own pie dough)

DIRECTIONS:

In a mixer add the 4 egg whites–beat until stiff and set aside. In a separate mixer bowl add white sugar, egg yolks, butter, flour–beat. Add pumpkin, cinnamon, nutmeg, salt and vanilla–beat. Remove bowl from mixer and add the egg whites and hot milk–stir. Spray two 9″ pie plates with Pam, add an unbaked pie dough to each, spray the inside of each pie dough with Pam. Flute the edges. Pour 1/4 cup of the minute tapioca evenly on the bottom of each pie dough. Pour half of the pumpkin filling into each pie dough. Sprinkle a little cinnamon on the top of each pie. Place a cookie sheet under each pie to catch drips. Bake at 425 degrees for 40-45 minutes.

— Traditional Country Thanksgiving Pie —

INGREDIENTS:

1 Pie crust (deep dish), unbaked
3 Eggs
1 cup Corn syrup, dark
1 1/2 cup Sugar
1/4 cup Butter, melted (or margarine)
1 cup Pumpkin
1 teaspoon Vanilla
1 cup Pecan halves

DIRECTIONS:

Preheat oven to 350 degrees F. Beat eggs. Add other ingredients except pecans and beat well. Put pecans in bottom of pie crust and slowly pour egg mixture over nuts. Bake 45 minutes, or until knife inserted one inch from edges comes out clean. Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream.

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INGREDIENTS:

1 lb. ground chuck
1 envelope Lipton onion soup mix
1 1/2 cups water
3/4 cup uncooked Carolina white rice
2 cups chopped tomatoes
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 cup cooked peas
1 cup shredded sharp cheese

DIRECTIONS:

Brown the ground chuck in a skillet and in a separate pot cook the peas. Turn heat to medium on the ground chuck and stir in soup mix, water, rice, tomatoes and pepper–bring mixture to a boil. Add a lid, turn heat back to low (simmer) for 25 minutes, stirring once every few minutes. After 25 minutes drain the cooked peas, add them to the skillet and stir. When peas are warm, scoop mixture into your serving bowl and top with the shredded cheese.

— Tex-Mex Fried Rice —

INGREDIENTS:

2 cups Chicken stock
1 teaspoon Salt
3/4 cup Uncooked long-grain rice
3 tb Cooking oil
6 oz Spanish-style tomato sauce o
2 tablespoons Chopped fresh green pepper
1 tablespoon Minced onion

DIRECTIONS:

Bring stock to a boil in a medium sized saucepan with a cover.

Add salt and the rice, cover and cook over medium heat until done but not mushy, about 15 minutes. Pour the oil into a heavy 10-inch frying pan and heat until hot. Add the rice and stir-fry for 10 minutes. Add the rest of the ingredients and stir until well mixed.

Cover and continue cooking for 10 minutes more, stirring occasionally.

— Hearty Cauliflower and Brown Rice Dish —

INGREDIENTS:

1lb. sliced mushrooms
1 large chopped onion
2 TBSP butter
juice from 1 lemon
1 large head cauliflower (washed and broken into small pieces)
2 cloves garlic (crushed)
1 tsp. basil
1/2 tsp. pepper
3 cups cooked brown rice (cooked according to package directions)
2 1/2 cups grated cheddar cheese
1 tsp. salt

DIRECTIONS:
In a saucepan over medium heat–add the butter and melt. Add the mushrooms, chopped onions, and crushed garlic–sauté until tender. Sprinkle the lemon juice over the top of the mushroom mixture. Add basil and pepper–stir. In a separate saucepan add the cauliflower pieces–cover with water and add 1 tsp. salt–bring to a boil over medium heat, then boil for 5 minutes. Drain the cauliflower. Add the cauliflower to the mushroom mixture–stir. Add cooked brown rice to the mushroom mixture–stir.

Grease a casserole dish. Pour entire mixture into the casserole dish. Cover the casserole dish. Bake at 350 degrees for 25 minutes, remove from oven and sprinkle cheese on top of the casserole–bake uncovered for 5 more minutes or until cheese melts.

— Southwestern Rice Dish —

INGREDIENTS:

1 cup uncooked Carolina Rice (brand)
1/4 cup canola oil
1 chopped medium onion
1/2 of a green pepper (chopped)
2 cups stewed tomatoes with juice
1 tsp. salt
1/2 tsp. pepper
1 cup water
1/2 lb. ground chuck

DIRECTIONS:

In a saucepan add canola oil, chopped onion, chopped pepper and uncooked rice, cook and stir over medium heat until everything is lightly browned. Add stewed tomatoes, water, salt, pepper–stir until mixed and bring to a boil while stirring.

Once boiling turn heat back to low, put a lid on the saucepan and simmer for 30 minutes or until rice is done. If you want beef Spanish rice, add ground chuck when you add the rice, chopped onion and chopped pepper.

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INGREDIENTS:

Horseradish-Ranch Dressing:
1 cup ranch-style salad dressing:
8 teaspoons prepared horseradish
4 teaspoons parsley, finely chopped
4 teaspoons sweet red pepper, finely chopped

Sandwiches:
4 large Kaiser rolls
12 ounces roast beef, thinly sliced
8 slices
Red onion
8 slices ripe tomato
2 cups lettuce, shredded

DIRECTIONS:

1. In a small bowl, combine all ingredients for dressing. Set aside.
2. Slice Kaiser rolls in half. Evenly distribute roast beef on bottom half.
3. Drizzle salad dressing over beef.
4. Layer with onions, tomatoes and lettuce.
5. Cover with roll top and secure with toothpick.

Makes 4 servings.

— Texas Round Up Ham Sandwich —

INGREDIENTS:

1/2 cup diced ham
1/2 cup salsa
1 cup rice, cooked
2 (8-inch) flour tortillas

DIRECTIONS:

In a small bowl, stir together ham, salsa and rice. Spread ingredients evenly on tortillas; roll up to enclose contents. Cut in half on an angle and serve.

Makes 2 servings.

— Cattle Baron Sandwich —

INGREDIENTS:

2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized), thinly sliced against the grain
1 large onion thinly sliced
1 sourdough Jaco loaf, cut in four sections (with slices out of the middles to decrease thickness)
Butter
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco

DIRECTIONS:

-Cook onions over medium-low heat in 1/4 stick butter until soft and light brown. Remove and set aside.
-Season meat generously with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved sourdough and brown on skillet.
-To assemble, lay bottom half of sourdough on plate. Place meat mixture on bread, followed by a spoonful or two of juice from the pan. Top with other half of roll, and serve.

— SanteFe Style BLT —

INGREDIENTS:

1/4 cup Mayonnaise mixed with
1 pinch Chili powder and chopped fresh jalapeno pepper
4 Thick slices whole wheat bread
8 slice Crisply fried turkey bacon
6 Thin slices ripe tomato
Thin slices avocado
Sprigs cilantro; roughly chopped
Washed lettuce leaves

DIRECTIONS:

Mix the mayonnaise with pinch of chili powder and chopped fresh jalapeno pepper and set aside. Toast the bread lightly. Spread each side with mayonnaise. Pile on bacon, tomato, avocado, cilantro sprigs and lettuce and top with other slice of toast.

— Southwest Sizzling Salsa Steak Sandwich —

INGREDIENTS:

1/2 cup Picante sauce
1/2 cup Sour cream
1/2 cup Chopped green onions
4 Beef strip loin steaks, cut
1/2 inch thick
Cracked pepper to taste
4 Oblong rolls, split/toasted
Lettuce leaves

DIRECTIONS:

In small bowl, mix picante sauce, sour cream and green onions. Preheat grill. Season both sides of steak with cracked pepper. Grill steaks over medium coals 6 to 7 minutes, turning after 4 minutes. (Or pan-fry over medium-high heat 6 minutes, turning occasionally.) Spread rolls with 2 tablespoons picante mix on each side; add lettuce leaves and top with steak. Service immediately.

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I have steered away slightly from absolute traditional in a couple of ways – but you will thank me. The first is that the recipe popularly uses lambs’ heads, whereas I recommend either shoulder or boned leg. The other I will alert you to at the end.

So you will need:

About 1200g of Lamb shoulder or leg, cut into large pieces.

3 or 4 Ripe tomatoes skinned and roughly chopped (not too small)

A large onion finely chopped

2 or 3 Cloves of garlic finely chopped

500g Rice pasta (kritharaki)

A couple of bay leaves

A spig of rosemary

100ml. Good quality olive oil

500ml water

Salt & pepper

First score the tomatoes and put them in boiling water. While they are resting ready for peeling, heat a heavy based frying pan with a little drizzle of olive oil and seal the lamb, adding the sprig of rosemary. Preheat the oven to 200 c.

Tip the sealed lamb into an oven tray with the juices. Add the 100ml olive oil, the bay leaves, the chopped onion, the garlic, half a glass of water, salt & pepper. Skin the tomatoes, roughly chop them and add them to the oven dish too.

Cover this with foil and chuck it into the oven for about one and a half hours. Sit down and have a glass or two of wine.

Then add the 500ml of water and the 500g of rice pasta, stir the dish around cover and put back in the oven for 20 minutes.

Then uncover and check that the pasta is cooked. If it needs a little extra water add it now, cover again and cook a further few minutes. If it’s OK, uncover and put in the oven for a further 2 or 3 minutes to colour the top of the meat.

There you have it. Forget ‘al dente’. The pasta will seem over-cooked in a classic pasta sense but that is intentional and adds to the charm of this dish.

Oh, yes….to be completely traditional, leave out the onion, garlic, rosemary and bay leaves. But also you will be leaving out a lot of the taste.

This recipe is from The Paleochora Site and is updated every month. The Paleochora site is not only an online resource for people wishing to visit Paleochora, a traditional Greek village on the south west coast of Crete, but also serves as an online home for all those who love the place.

Next recipe…a veggie one…promise!

Kali orexi

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INGREDIENTS:

2 lbs ground beef
4 slices swiss cheese
4 slices tomatoes
4 hamburger buns
lettuce
4 slices of red sweet onion (optional)

BREW SAUCE:
1/4 cup Heinz 57 steak sauce
1/4 cup beer (preferably a good pale ale beer)

DIRECTIONS:

In a 1 cup glass measuring cup, combine sauce ingredients.
Microwave on high for 1 to 1 1/2 minutes until bubbly.
Set aside.
Shape ground beef into patties (approx. 3/4″ thick).
Place onion slices on grill over medium coals.
Grill onions, uncovered, for about 4 minutes.
Add patties, continuing to grill uncovered for 13 to 15 minutes or until onions are tender and burger centers are no longer pink, turning occasionally.
Season burgers with salt.
Approximately 2 minutes before the burgers are done, brush generously with sauce mixture, but reserve a small amount.
Top with cheese.
Remove from grill.
Place in buns and top burgers with some of reserve sauce and other toppings.

— Bunkhouse Burgers —

INGREDIENTS:

2 pounds ground beef
1 envelope onion soup mix
1/2 cup water
1 (16 ounce) can large refrigerated biscuits
1/8 teaspoon seasoned salt

DIRECTIONS:

In a bowl, combine the beef, soup mix and water; mix well. Shape into eight 3/4-in.-thick patties. Grill, uncovered, or broil 4 in. from the heat for 5-6 minutes on each side or until meat is no longer pink. Meanwhile, place biscuits on an ungreased baking sheets; sprinkle with seasoned salt. Bake at 375 degrees F for 12-14 minutes or until golden brown. Split; top each biscuit with a hamburger.

— Cowboy Mushroom Bacon Burgers —

INGREDIENTS:

1 pound ground beef
1 (4 ounce) can mushroom stems and pieces, drained
6 bacon strips, cooked and crumbled
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
salt and pepper to taste
4 hamburger buns

DIRECTIONS:

In a bowl, combine the ingredients; mix well. Shape into four to five patties. Grill over medium-hot coals or fry in a skillet for 10-12 minutes or until no longer pink, turning once. Serve on buns with tomato and lettuce if desired.

— Mustang Burgers —

INGREDIENTS:

6 bacon strips, diced
1 cup sliced fresh mushrooms
1 egg, beaten
1 tablespoon Worcestershire sauce
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon prepared horseradish
1 pound ground beef
3 slices processed American cheese
3 hamburger buns, split

DIRECTIONS:

In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute mushrooms until tender. Transfer to a bowl with a slotted spoon, add bacon.

In another bowl, combine the egg, Worcestershire sauce, seasoned salt, salt, pepper and horseradish; add beef and mix well. Shape into six 1/4-in.-thick patties. Divide bacon mixture among three patties. top with a cheese slice; fold in corners of cheese. Top with remaining patties; seal edges. Grill, uncovered, over medium-hot heat for 10-12 minutes or until meat juices run clear, turning once. Serve on buns.

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INGREDIENTS:

6 ounces of salt pork
3 pounds of stew beef, diced
4 garlic cloves, crushed
1 teaspoon pepper
6 tablespoons chili powder
8 tablespoons of instant masa
6 cups of hot water
2 tablespoons of white distilled vinegar
2 teaspoons of beef base or bouillon granules
2 red chili peppers, chopped

DIRECTIONS:

In a skillet over medium heat, cook salt pork until rendered; remove the solids. In the skillet cook diced stew beef in the rendered salt pork until lightly browned. Add crushed garlic cloves, pepper, and chili powder.

Sprinkle with instant masa and stirring until smooth. Add hot water, vinegar, beef base, and chopped red chili peppers. Lower the heat and simmer until the stew beef is tender.

— Texas Lava Chili —

INGREDIENTS:

4 lbs of Sirloin boneless roast
2 lbs of Venison boneless
2 cups of Lone Star beer
1/2 cup Coca-Cola (not diet)
4 Medium onions chopped coarse
5 Garlic cloves; minced
2 cups of Tomato sauce
1 cup of Sour mash whiskey
1 cup of Green Bell pepper chopped
1 cup of Red Bell pepper chopped
6 Ancho peppers dried & chopped
6 Green Jalapenos peppers seeded & diced
2 teaspoons Salt
2 tablespoons of Tabasco sauce
1 1/2 cups of Tomato paste
1 tablespoons Cayenne flakes
1 teaspoon of All Spice
4 tablespoons of Cumin fresh ground
2 tablespoons of Cilantro fresh chopped
2 tablespoons of Peanut oil

DIRECTIONS:

Cut roast into 1/4″ cubes. Add peanut oil into a large cast iron pot, heat on Medium High, add onions, garlic, meat cubes, and 1 Tbsp of cumin. Cook until meat is browned. Add tomato sauce, beer, whiskey, Coca-Cola, peppers, spices , and cook on Low Heat for 45 minutes, covered, stirring often. Uncover and cook for 20 minutes more. Stir in the remaining cumin and serve.

— Blazin Texas Chili —

INGREDIENTS:

1 1/2 lbs of Ground Beef
1/2 lb Sausage — pork bulk
2 medium Onions — chopped
8 oz Tomato sauce
1 medium Green pepper — chopped
1 Jalapeno pepper — seeded
1 Garlic clove — minced
2 tablespoons of Chili powder
1/2 teaspoon Salt
1/4 teaspoon Oregano, whole — dried
1 cup of Beer
1/4 cup of Corn masa, instant — divided
1/4 teaspoon of Red pepper
Onion; chopped – optional
Sour cream – optional

DIRECTIONS:

Combine ground beef, sausage, and 2 chopped onions in a large Dutch oven; cook over medium heat, stirring to crumble meat, cook until meat is browned and onion is tender. Add tomato sauce and 1 cup water; simmer 15 minutes. Add green pepper, jalapeno pepper, garlic, chili powder, salt, oregano, and beer; bring to a boil.

Gradually stir a small amount of hot mixture into 2 Tbl masa; add to remaining hot mixture, stirring constantly. Lower heat; cover and simmer 30 minutes, stir occasionally. Gradually add 1/2 cup water to remaining masa, stirring until smooth. Add to chili mixture, and stir well. Add an additional 1 cup water and red pepper; simmer 15 to 20 minutes. Serve with additional chopped onion and sour cream, if desired.

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