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March 2019

Chili Recipes

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Grilled Langoustines with Garlic Butter

Grilled Langoustines with Garlic Butter Recipe
1/2 cup softened butter 3 garlic cloves minced 2 tablespoons minced parsley 1/2 lemon Jui...

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Apple Pie with New Mexico Chili Recipe

Apple Pie with New Mexico Chili recipe and other chili recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Apple Pie with New Mexico Chili recipe  PDF


1 1/2 lb Baking apples peeled sliced
6 cups)
3/4 c Water
3/4 c Granulated sugar
2 tb Margarine or
2 tb Butter
1 ts To 2 ts ground red new me i
1 1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Salt optional
Double 9 pie crust In a large pot combine apples, water, sugar, margarine, chili powder, cinnamon, nutmeg and salt. Cook over medium heat, stirring occasionally, 20 25 minutes or until apples are slightly tender and juice thickens. Pour
into bowl and cool 5 minutes. Pour into unbaked pie crust cover with top crust and cut vents, or make lettice top with strips of crust. Sprinkle with sugar. Bake in preheated 375 degrees oven 30 40 minutes or until golden brown. Cool and serve. Food E changes per serving: 0.7 FRUIT E CHANGE 1.3 BREAD E CHANGE 4 FAT E CHANGES CAL: 385 PRO: 3g CAR: 51g FAT: 19.7 CHO: 11.7mg SOD: 393mg Source: Modern Maturity Magazine, Jan Feb 1995 Brought to you and yours via

Apple Pie with New Mexico Chili recipe and other chili recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
857 people have voted
Last Reviewed on 2019-03-20



Wednesday, Mar 20 2019 Download & Print Apple Pie with New Mexico Chili recipe  PDF   Chili recipes RSS   New

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4 tb Oil 4 Lamb shanks 4 tb Flour 1 1/2 ts Curry powder 1 c Water 1 c Dry white wine Salt, garlic salt and pepper 1 Onion slice thinly I cook lamb occasionally in my Asian recipes, but not often as no one but myself likes it here. The main thing to remember about lamb is that it should be medium rare. Actually, I like it seared on the outside and nearly raw in the middle, but these days that's not such a hot idea. Heat oil in a heavy skillet with a tight fitting lid. Add shanks and brown slowly on all sides. Remove shanks form pan. Add flour and curry powder to dripping...

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