LELA'S PORK CHILI
An authentic Colorado family chili recipe I grew up eating. Everyone who eats my chili wants my mom's recipe. A flavorful tender pork chili simmered to bring out the flavor. Enjoy the chili with flour tortillas and fried potatoes. Or pour over chicken enchiladas, beef enchiladas, burritos, or tamales. Chili is always better the next day; I like to make this chili the night before so the flavors blend together.
Provided by Lela
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Place flour in a paper bag. Add pork and shake to coat.
- Heat oil in a large pot over medium-high heat for 2 to 3 minutes. Add pork and fry until browned, 5 to 7 minutes.
- Add 1/2 of the chicken stock and bring to a boil. Reduce heat to medium and boil for 15 to 20 minutes.
- Blend diced tomatoes in a blender. Add to the pot along with remaining chicken stock, green chile and jalapeno peppers, garlic, onion powder, garlic powder, garlic salt, cumin, and black pepper. Reduce heat and simmer for 1 hour.
- Serve immediately or, if chili needs to be thicker, blend water and cornstarch in a bowl. Bring chili to a boil, and whisk in cornstarch mixture. Reduce heat and let chili thicken for a few minutes before serving.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 13.5 g, Cholesterol 65.8 mg, Fat 30.4 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 8 g, Sodium 3233.4 mg, Sugar 4 g
GRANDMA'S DIVINITY
Every Christmas my grandmother and I made divinity, just the two of us. I still make it every year. -Anne Clayborne, Walland, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 pounds (60 pieces).
Number Of Ingredients 6
Steps:
- Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper., In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans., Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between sheets of waxed paper in an airtight container at room temperature.
Nutrition Facts : Calories 61 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
EASY DIVINITY RECIPE
You'll be surprised at how easy this divinity is to make. Recipes that require a candy thermometer can often be intimidating, but this divinity was pretty simple to make. Just follow the directions and you'll have a creamy delicious divinity that melts in your mouth.
Provided by Momma Cyd
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Line a cookie sheet with waxed paper or parchment paper.
- In a 2 quart saucepan, heat the sugar, corn syrup, and water over low heat until sugar is dissolved. Stir constantly. You'll want to heat this mixture to 260 F on a candy thermometer.
- Before the candy reaches 260, start beating the egg whites in a stand mixer on high speed until stiff peaks begin to form.
- When the sugar mixture reaches 260 F, slowly pour it into the beaten egg whites. Beat the mixture on high speed.
- Beat until the mixture is no longer glossy and holds it's shape. This could take about 8 minutes.
- Fold in vanilla and nuts.
- Spray 2 spoons with non stick cooking spray. Using these spoons drop by tablespoonfuls onto the lined cookie sheets.
- Work quickly as the divinity sets up fast.
- Let set for about 1 hour.
- Store in an airtight container.
Nutrition Facts : Calories 108 kcal, Carbohydrate 24 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 2 g, ServingSize 1 serving
DIVINITY
White divinity which I used to call divinity fudge. Absolutely divine! Store in an airtight container.
Provided by Cathy
Categories Desserts Candy Recipes Divinity Recipes
Yield 48
Number Of Ingredients 6
Steps:
- Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
- Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
- Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.
Nutrition Facts : Calories 67.4 calories, Carbohydrate 14.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 5.2 mg, Sugar 12.4 g
EASY DIVINITY
Add something special to your holiday dessert platter with this Easy Divinity recipe. Just a few ingredients and some extended drying time create deliciously light, sweet, nougat-like candies. The best part is that you can customize your Easy Divinity candy recipe with a variety of ingredients, like nuts, candied fruit and even crushed peppermints. These confections are perfect for satisfying your family's collective sweet tooth, but they also make great holiday gifts or party favors! Gently place Easy Divinity candies in an airtight container with waxed paper between layers, and tie with a colorful ribbon for a festive favor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 16h45m
Yield 72
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Line 2 large cookie sheets with cooking parchment paper.
- Place dry frosting mix, corn syrup, vanilla and boiling water in bowl of electric stand mixer fitted with whisk attachment. Mix on low speed until blended. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form. On low speed, gradually beat in powdered sugar, scraping bowl occasionally. Stir in nuts. Drop mixture by teaspoonfuls onto lined cookie sheets.
- Bake 5 minutes; remove from oven. Slide parchment paper with candies from cookie sheet onto cooling rack. Let stand about 4 hours on parchment paper or until tops of candies feel firm. Remove candies from parchment paper, using small icing spatula to loosen edges if needed. Turn candies over, and place bottom sides up on cooling racks. Allow candies to dry at least 12 hours. Store in airtight container with waxed paper between layers.
Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Candy, Sodium 10 mg, Sugar 9 g, TransFat 0 g
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