Chili Cheese Jubilee Recipes

CHILI CHEESEBURGERS

Steps:

• Divide the ground beef in half and form 6 somewhat-thin patties out of one of the halves. Sprinkle with salt and pepper. Fry the patties over medium to medium-low heat in a large skillet, 3 to 4 minutes per side. Set aside.
• In the same skillet over medium-high heat, add the rest of the ground beef, the garlic, onions and some salt and pepper and cook until browned. Drain off the grease and mix in the diced tomatoes, kidney beans, tomato paste, chili powder and cumin. Cook until nice and bubbly, about 20 minutes. Taste and adjust the seasoning.
• Lay half of each bun on 6 plates (so each plate gets half a bun.). Lay 1 patty on each bun piece, then divide the cheese among the patties. Ladle the hot chili all over the patties. Serve with Thin Fries if desired.
• Peel and rinse the potatoes, then cut them into sticks by cutting each potato into 4 or 5 vertical pieces, then cutting each piece into sticks. Put the potato sticks in a large bowl, cover with cold water and swish them around to get off the extra starch. Pour off the starchy water and add fresh water. Continue washing the potatoes until the water runs clear. Cover with water again and allow them to soak for 2 or 3 hours. (You can also stick them in the fridge and let them soak for up to 3 days.)
• When you're ready to make the fries, drain off the water and lay the potatoes sticks on baking sheets lined with paper towels. Blot them with more paper towels to dry them.
• Heat a few inches of oil in a heavy pot until a deep-fry thermometer registers 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, about 1 minute per batch. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels.
• When all the potatoes have been fried once, turn up the heat until the oil reaches 400 degrees F. Start frying the potatoes in batches again, cooking until the fries are golden and crisp, 1 to 2 minutes. Remove from the oil and drain on paper towels.
• Sprinkle the fries with sea salt and dive in!

CLASSIC CHERRIES JUBILEE

Steps:

• Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
• Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

CHEESY CHILI

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

CHILI-CHEESE JUBILEE

Steps:

• 1. Saute onion in butter.2. Add tomato sauce, chili seasoning mix and water simmer, uncovered, 5 minutes.3. Mean while, beat eggs slightly add cream, mixing well.4. Remove tomato-chili mixture from heat add egg-cream mixture slowly, stirring constantly.5. Place half the package of corn chips in the bottom of a 1 1/2-quart casserole add half the Monterey Jack cheese and cover with half the sauce.6. Repeat layers once.7. Top with sour cream sprinkle with grated Cheddar cheese.8. Bake, uncovered, in preheated 325'F. oven 25 to 30 minutes.

CHICKEN JUBILEE

Steps:

• Preheat oven to Broil.
• Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, or until just lightly browned.
• Preheat oven to 325 degrees F (165 degrees C).
• Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.
• Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour.
• Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.

CRANBERRIES JUBILEE

Steps:

• Combine sugar and water in saucepan, stirring to dissolve sugar.
• Bring to boiling; boil 5 minutes.
• Add cranberries and bring to boiling again; cook 5 minutes.
• Turn into heat-proof bowl or blazer pan of chafing dish.
• Heat brandy.
• Ignite brandy and pour over cranberry mixture. Blend into sauce and serve immediately over ice cream.

CHILI CHEESE JUBILEE

Steps:

• Brown the ground beef until crumbly, drain and set aside.
• Melt butter in skillet.
• Add onion; saute until tender.
• Add tomato sauce, seasoning mix, and water; simmer 5 minutes.
• Beat eggs slightly; add light cream (or milk).
• Mix well.
• Remove tomato-chili sauce from heat; add egg-cream mixture slowly, stirring constantly.
• Place 1/2 corn chips into the bottom of a 2 quart casserole; top with 1/2 of meat.
• Add layer of jack cheese; cover with 1/2 tomato-chili sauce.
• Repeat layers.
• Frost the top with the sour cream.
• Sprinkle with grated cheese.
• Bake in 325 degree oven for 25 to 30 minutes.