All About Foods Court

This recipe calls for:
1 Pound Beef Chili (Our chili recipe)
3 Cups Lettuce
3 Tomatoes
1 Avocado
1/2 Cup Cheddar Cheese
Cilantro (if desired)
Corn Tortillas (From Scratch Recipe)
Corn Oil

First Step: Chopping

First, Chop everything up. If you have never chopped up an avocado before, don’t panic. Put your knife on top, where the stem comes out, slice directly down until you hit the seed, rotate the knife around the avocado, split it open, remove the seed, deeply score the meet in both direction creating cubes, and then scoop out the meet using a spoon.

In a bowl stir together:
3 Cups Chopped Lettuce
3 Diced Tomatoes
Cilantro (cilantro is optional.)
1 Diced Avocado

Cheese Second Step: Grating Cheese
Grate 1/2 cup cheddar cheese and set it aside to be used later as a topping.

Tortilla Third Step: Frying Soft Tortillas

If you have never soft fried tortillas before now is your chance to learn. Don't skip this step, or your tacos will be horrible.

Heat a frying pan with 1/4th of an inch of corn oil in it. You will want the burner to be set on medium high. Once your oil has preheated for a few minutes, carefully lay one tortilla in for 5 seconds, then flip it over using tongs and cook the other side for 5 seconds. The tortilla will bubble slightly. Then remove it from the pan, blot the oil off with a paper towel and SALT. Repeat this step until you have fried about 20 tortillas. I say 20 because I find that most people in my family like to eat some of the tortillas without any filling, and this can cause a shortage of taco rappers.

(Never leave hot oil unattended, it could start a fire. I'm not trying to scare you--just don't leave the burner on unattended while working on another part of your recipe. Keep a sauce pan lid--that fits your frying pan--around any time you fry with hot oil; this way, if there is a fire, you can suffocate it before it spreads beyond the frying pan. Also, if you have any little children around, make sure that the handle of the frying pan is not hanging over the edge of the stove where they could possibly grab it).

Adding Chili Fourth Step: Adding Mixing Soft Taco Filling
Stir into the taco filling:
1 Pound Beef Chili (heated on the stove until hot)

Fifth Step: Filling Soft Tacos

Now it is time to fill your tacos. Just put as much prepared filling as you desire. Don't forget the cheese and onion!

( If you wish, just take a serving bowl full of taco filling along with a bowl of cheese and a bowl of onion to the dinner table and let your guests make their own tacos. This way, everyone gets exactly what they want).

Pinto Bean Ingredients

This recipe calls for:

2 Cups Dry Pinto Beans
8 Cups Water
1 Tablespoon Salt
3 Cloves Garlic
1 Small Jalapeno Pepper
2 Slices of Bacon

Pinto Bean Equipment

For this recipe you will need:
Crock Pot
Measuring Cups
Measuring Spoons
Strainer

Washing Pinto Beans First Step: Washing Pinto Beans

First, place the 2 cups of dry Pinto Beans on the counter and pick out any of them that don't look appetizing. Then throw out the bad beans and put the good ones into a strainer and rinse them off thoroughly.

Boiling Pinto Beans Second Step: Boiling Pinto Beans

Next, in a sauce pan bring the Pinto Beans to a boil for five minutes. Then remove them from the burner and let them sit for an hour.
Draining Water From Pinto Beans Third Step: Draining Pinto Beans
Once they have sat for an hour, strain the water off of them. If the skins of the beans are flaking off, that is ok, they are supposed to do that.

Pepper and Garlic Fourth Step: Peppers and Garlic

Now take your small Jalapeno pepper and remove the seeds by cutting down the side and scraping them out.
Then take the 3 cloves of garlic and remove the husks from them.
Do not chop up either of these ingredients.

Adding Ingredients Fifth Step: Crock Pot

Now put the following ingredients in a crock pot and set the dial on medium heat:
2 Cups Boiled Pinto Beans
8 Cups Hot Water
1 Tablespoon Salt
3 Cloves Garlic
1 Jalapeño Pepper
2 Slices of Bacon

It should take approximately 8 hours on medium heat for the beans to cook through. The beans should come to a very low boil. If they begin to go into a rolling boil, turn them down. If your water starts boiling away, add more water. After the first time you cook pinto beans, you will be able to determine the correct setting on your crock pot to maintain a low boil.

Pinto Beans

8 hours later, your beans will be done! We usually cook them over night.

Chili Ingredients

This recipe calls for:
1 Pound Very Lean Ground Beef
2 Tablespoons Chili Powder
1/2 teaspoon Salt
1/8 teaspoon Garlic Powder
1/8 teaspoon Red Pepper
1 teaspoon Ground Cumin Powder
1 cup Water

Chili Equipment
For this recipe you will need:

Large Sauce Pan
Measuring Cup
Measuring Spoons
Stirring Spoon

Beef First Step:

Place your sauce pan on the burner and put the lean ground beef in it. Don't turn the burner on yet.

Mixing Chili Spices Second Step:

Now mix the following spices together:
2 Tablespoons Chili Powder
1/2 teaspoon Salt
1 teaspoon Ground Cumin Powder
1/8 teaspoon Garlic Powder
1/8 teaspoon Red Pepper

Browning Beef Third Step:

Set your stove burner on medium high and stir the beef until it is slightly browned. Immediately begin to break the beef into small pieces with your spoon.
Adding Chili's Spices Fourth Step: Adding Spice To Chili
Add the spices you just mixed together to the meat.

Stirring Chili Fifth Step:

Stir this mixture until all the beef is evenly covered with the spices. The picture to the left is what it should not look like.

Adding Water To Chili Sixth Step:

Add and stir in:

1 cup water
Once you stir this in, put the lid on your sauce pan and let the chili cook on a low setting for 25 minutes. This slow simmer allows the meat to absorb the blend of spices. Once time is up, skim the grease off.

Check on your chili about ten minutes after adding the first cup of water. If it has evaporated, try turning your burner to a lower setting and adding one to two more cups of water.

Chili

Now sit down and enjoy your chili! If you would like to freeze your chili go right ahead. We recommend an air tight container or a freezer zip-lock-bag. Freezing this spicy dish and reheating it later will not effect its taste.

Ingredients:
10 pieces of semi-soft white tofu

For the broth:
100g soy sauce
1/5 liter water or chicken stock
1/8 tsp salt
1/8 tsp pepper

Filling paste:
300g minced pork
200g minced prawn
75g salted Tenggiri fish
1 large egg, beaten lightly
1 tbsp oyster sauce
½ tbsp sesame oil
½ tsp pepper

Directions:
Soak the soy beans for an hour.
Bring the soy beans, water/stock and salt to a boil.
Boil for 40 minutes or until beans are soft. Remove from fire.
Mix together the filling ingredients to form a paste.
Cut the tofu into half. With the tip of a sharp knife, make a slit in the middle of the tofu half to form a pocket.
Fill it with the paste. Smoothen the top by pressing with a wet metal spoon.
Heat 4 tbsp oil in a pan to sear the tofu pocket until lightly brown.
Add the tofu into the soy bean soup and bring to a quick boil before serving.

Serves 4

Ingredients:
1 lb. beef flank steak
2 tbsp. soy sauce, low sodium
4 tsp. Oriental dark roasted sesame oil, divided
1 1/2 tsp. sugar
1 tsp. cornstarch
2 cloves garlic, crushed
1 tbsp. fresh ginger root, minced
1/4 tsp. red pepper pods, crushed
1 sm. red bell pepper, cut into 1-inch pieces
8 oz. frozen baby corn, defrosted
1/4 pound pea pods, julienned


Directions:

Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips.
Combine soy sauce, 2 tsp. oil, sugar and cornstarch; stir into strips.
Heat remaining 2 tsp. oil in wok or large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds.
Add bell pepper and corn; stir-fry 30 seconds.
Remove vegetables. Stir-fry beef strips (half at a time) 2 to 3 minutes.
Return vegetables and beef to wok and heat through. Serve with hot cooked rice.