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Cooking Method - Bake
These tangy tidbits from Ethiopia can be served as you would popcorn or peanuts, or they can be served with a dip.
Slow cooking is the key to a good biriani.  The Indian origina of this South African dish are evident with the many spices that are included.  It is frequently served at weddings and other celebrations.
Although history doesn’t reveal the origin of these cookies, it’s believed that they were created by the descendants of the early Spanish settlers in New Mexico. Traditionally they are served at the holiday season and can be found gracing tables after the lighting of the luminaries on Christmas Eve. They are so popular that they have been declared the Official State Cookie. New Mexico is probably the only state that has one! These flaky cookies with a hint of anise must be prepared with lard for the traditional taste, although shortening can be substituted.

This recipe is from the classic vegetarian cookbook for chileheads: Hot & Spicy & Meatless 2, Hot & Spicy & Meatless 2by Dave DeWitt, Mary Jane Wilan, and Melissa T. Stock. Order a copy here. In this recipe, we combine not only a vegetable but also a fruit and a few well-chosen chiles. Use fresh blueberries when available, although frozen berries will work as well. From the article Blazing Blueberries.

I like to use blue corn in this recipe because of its nutty taste. But if you don’t have blue corn available, substitute yellow cornmeal. They will still be just as good. Another tasty variation is to add crumbled bacon to the mix. Normally I use 4 chopped jalapenos but I substituted the jalapeno pulp for this experiment. Serve these in place of cornbread with barbecues, picnics, or even as a breakfast muffin.
Three distinctive flavors combine and complement one another in these muffins--the saltiness of the bacon, the nutty flavor of the blue corn, and a subtle chile heat that is not immediately discernable. These muffins need not be served at breakfast only. They compliment almost any chile dish, barbecue, or Southwest meal. You can substitute yellow corn meal for the blue if blue cornmeal is unavailable.

The sweetness of the blueberries in this recipe is enhanced by the heat from the biscuits. You may use other fruit fillings, but fresh blueberries work the best. This recipe was developed by SuperSite Food Editor Emily DeWitt-Cisneros. From the article Blazing Blueberries.

The lemon juice, the fruit, and the spiciness of the chile adds a real flavor dimension to this South African ground meat dish. I have no idea where the recipe title came from. Serve this dish with the rice and a fruit salad.
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.
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Credit for this tasty recipe goes to Mary Jane, who baked this banana bread on one of our visits to Albuquerque. While MJ used a chopped fresh habanero, I replaced it with a colorful mix of chopped candied peppers, making it almost look like a fruit cake.
 

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