MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chili Taco Salad
Categories: Salads
Yield: 6 Servings

6 c Lettuce; shredded
3 c Chili; your favorite, heated
1 c Fresh tomato salsa
1 c Sour cream
1 c Cheddar cheese;
- shredded -OR-
1 c Cheesy sauce
1 sm Red bell pepper; seeded,
- chopped
1 lg Ripe Hass avocado; peeled,
- pitted, diced
1/4 c Brine-cured black olives;
- pitted, sliced
Tortilla chips; for serving

Place a bed of lettuce on each of 6 salad plates. Top with the chili,
dividing it evenly among the plates.

In a small bowl, combine the salsa and sour cream until well mixed,
then spoon over the chili. Top each serving with cheese and scatter
the bell pepper, avocado, and olives evenly over the top. Serve with
tortilla chips.

Recipe by Vegan Planet by Robin Robertson

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Ben Collver wrote to All <=-

Title: Chili Taco Salad

That's a lot like the taco salads I made a Taco Bell (and a lot healthier
too).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Taco Bell Enchirito
Categories: Meats, Main dish
Yield: 1 Servings

1 lb Ground beef
1/4 ts Salt
1 ts Chili powder
1/2 tb Dried minced onion
1 cn Refried beans, 30 oz.
1/4 Onion, diced
1 cn La Victoria enchilada sauce
2 1/2 c Shredded cheddar cheese
1 cn Sliced black olives (2 oz.)
1 pk Flour tortillas (10 or 12")

1) Slowly brown the ground beef in a skillet, using a wooden spoon or
spatula to separate the beef into pea-sized pcs. 2) Add the salt,
chili powder, and minced onion. 3) With a mixer, or potato masher,
beat the refried beans until smooth. 4) Heat beans in small saucepan
or in microwave. 5) Warm tortillas all at once in a covered
container, or wrapped in moist towel in microwave. Set on high for 40
sec. or warm individually in skillet for 2-3 min. per side. 6) Spoon
3 tbs. of beef into the center opf each tortilla. Sprinkle on 1/2
tsp. diced fresh onion. Add 1/3 cup refried beans. 7) Fold sides of
each tortilla over the beans and met. Flip the tortilla over onto a
plate. 8) Spoon 3 tbs. enchilada sauce over top of the tortilla. 9)
Sprinkle on 1/4 cup shredded cheese, and top with 3 olive slices.

Makes 10 Enchiritos

This item was quite popular until 1992, when sales started flagging.
Pepsico, owners of Taco Bell, said adios. The recipe is preserved
here for posterity.

From: "Top Secret Recipes" by Todd Wilbur

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... Murphy's Philosophy: smile... tomorrow will be worse.
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Re: Re: Chili Taco Salad
By: Sean Dennis to Ben Collver on Wed May 21 2025 12:57:44

Title: Chili Taco Salad

That's a lot like the taco salads I made a Taco Bell (and a lot healthier too).

The Chili Taco Salad looked easy to me. I liked the look of your recipe
too. Here's one for Chile Con "Carne".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chili Con Carne
Categories: Chili, Vegetarian
Yield: 6 Servings

2 c Dry red kidney beans;
- soaked overnight
1 c TVP
1 1/2 c Potato; diced
1 Green or red pepper; chopped
1 Celery rib; up to 2, chopped
2 Carrots; peeled; chopped
1 tb Fresh ginger; ground
3/4 tb Ground coriander
2 Mild red chiles;
- finely chopped
1 ts Asafetida (Hing)
3 tb Oil; for sauteing
2 tb Yeast extract -OR-
4 tb Soy sauce
1 1/2 sm Cans tomato paste

Rinse and cook the beans until soft. Meanwhile, soak the TVP in enough
water to cover it. Chop all the vegetables and saute them with the
herbs and spices, including chilis, for 7 to 8 minutes, then add the
TVP and cover the stew with enough water or bean stock to simmer the
TVP and vegetables. When they're nearly soft, add beans, salt, yeast
extract or soy sauce, and tomato paste. Simmer for another 15 to 20
minutes, until thick, stirring often. Serve with brown rice and
chopped cilantro leaves.

Recipe by Vegetarian Food For All by Annabel Perkins

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Ben Collver wrote to Sean Dennis <=-

The Chili Taco Salad looked easy to me. I liked the look of your
recipe too. Here's one for Chile Con "Carne".

Chili Con TVP? XD

Personally I'd use tofu in this raether than TVP as TVP is more processed and has a stiffer texture (IMNSHO).

Title: Chili Con Carne

Now to combine our last two message subjects...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tofu with Garlic and Broccoli
Categories: Tofu, Vegetarian
Yield: 4 Servings

2 tb Vegetable oil; divided
10 1/2 oz Firm tofu; (1 package)
Drained and cut into 1-inch
-cubes
3 tb Low-sodium soy sauce
1 ts Sugar
1 ts Hoisin sauce
4 sl Peeled gingerroot;
-(1/4-inch-thick)
1 1/4 c Water; divided
1 tb Cornstarch
4 Garlic; minced
12 c Broccoli florets
1/4 ts Salt
4 Garlic; minced

Heat 1 tablespoon oil in a large nonstick skillet or wok over
medium-high heat until very hot. Add tofu, and cook 6 minutes or
until browned. Remove from skillet; set aside.

Combine soy sauce and next 3 ingredients; stir well, and set aside.

Combine 1/4 cup water and cornstarch; stir well, and set aside.

Add 1 teaspoon oil to skillet, and place over medium-high heat until
hot. Add 4 garlic cloves, and saute 30 seconds. Add soy sauce mixture
and remaining 1 cup water; cook 2 minutes. Add cornstarch mixture;
bring to a boil, and cook 1 minute, stirring constantly. Return tofu
to skillet, and cook for 1 minute or until thoroughly heated,
stirring gently. Discard gingerroot.

Spoon tofu mixture into a bowl; set aside, and keep warm. Wipe
skillet dry with a paper towel.

Steam broccoli, covered, for 3 minutes or until crisp-tender. Remove
from heat; set aside.

Heat remaining 2 teaspoons oil in skillet over medium-high heat. Add
salt and 4 garlic cloves; saute 1 minute. Add broccoli, and saute 2
minutes. Yield: 4 servings (serving size: 2 cups broccoli and 1/2 cup
tofu mixture). ~ - - - - - - - - - - - - - - - - -

Serving Ideas : To serve, spoon tofu mixture over the broccoli.

NOTES : Lotus Garden Restaurant.

Nutr. Assoc. : 0 0 0 0 0 0 630 0 0 0 0 0 0 Posted to MM-Recipes
Digest by valerie@nbnet.nb.ca (valerie) on Feb 14, 1998

MMMMM

My thoughts on this is I would use olive or coconut oil that the vegetable
oil. Much better for you. I mean, twelve cups of broccoli...you can't go wrong. XD

-- Sean

... Why is there an expiration date on sour cream?
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Chili Taco Salad
By: Sean Dennis to Ben Collver on Sun May 25 2025 06:33 pm

Title: Tofu with Garlic and Broccoli
NOTES : Lotus Garden Restaurant.

I wonder whether that's the same Lotus Garden Restaurant i ate at in
Eugene, OR.

https://lotusgardenveg.com/

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Tofu
Categories: Tofu, Vegetarian
Yield: 100 servings

125 g Dried soya beans
1 l Water
4 tb Lime or lemon juice
2 ts Calcium sulphate;
- coagulates & adds calcium

MMMMM-------------------------EQUIPMENT------------------------------
Blender
Muslin cloth
Tofu press

Soak the dry beans in a large bowl of water overnight. Place the
re-hydrated beans in a blender with 1 Liter of water. Blend for at
least 5 minutes. Empty the mushed bean & water mix into the muslin
cloth over a pan. Squeeze out the 'Soya Milk' into the pan, this can
take some time. The muslin should now contain an almost dry pulp,
this is Okara, it can be used in other 'Okara recipes' (search!)

The milk now has to be heated over 85?C, bring to a boil & monitor
temperature. Mix a little water into the Calcium Sulphate to form a
paste. Once over 85?C allow to cool to between 70 to 80?C. Add the
calcium sulphate paste & the lime/lemon juice & stir only twice.

This will now start to congeal, leave the pan to cool. Once cooled,
drain the excess liquid & pour into a muslin lined tofu press. Press
to remove the water & follow instructions for your press. This is
usually applying weight to the press & leaving it for a few hours.

Once firm, it can be stored in fresh water in a fridge for a week.
Change the water every day.

Recipe FROM:
<gopher://sdf.org/0/users/guinness0001/Recipes/Homemade_Tofu.txt>

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