CDTs or Cinnamon Dessert Thingys
From: Always Brings Pie
2 packages Pillsbury Crescent dinner rolls
2-8oz Philadelphia Cream cheese packages
1 teaspoon vanilla
1/2 cup sugar
Topping:
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup butter
Butter 9X13 inch pan. Cover bottom of pan with one entire package of crescent rolls (push together sections and roll out to make one piece).
Filling:
Whip together cream cheese, vanilla and sugar. Add filling on top of crescent rolls. Cover filling with other package of crescent rolls. Melt butter and cover crescent roll. Mix sugar and cinnamon in one bowl and sprinkle over top. Bake at 350 F for 20-25 minutes. Let cool before serving.
YUM!!!!
Monday, June 30, 2008
Heath Bar Cake
Heath Bar Cake It's not a cakey-cake.....
From: eleanorigby
2 cups brown sugar
1/2 cup unsalted butter
2 cups flour
1/2 tsp bkg soda
1 egg
1 cup milk
1 tsp vanilla
1/2 cup chopped nuts (I use pecans)
4-5 Heath Bars chopped up or use the premade pkg.
9 x 13 pan. Oven at 350.
Cream butter and sugar; add flour. Mix slowly, then reserve 3/4 cup of mixture. Add bkg soda to remainder. Mix in egg, vanilla and milk. Pour into pan. Sprinkle with reserved mix, top with nuts and Heath Bar bits. Bake for approx. 35 minutes (may need less time).
It will look odd when it's a batter. There may even be bits of butter floating in it--no worries.
From: eleanorigby
2 cups brown sugar
1/2 cup unsalted butter
2 cups flour
1/2 tsp bkg soda
1 egg
1 cup milk
1 tsp vanilla
1/2 cup chopped nuts (I use pecans)
4-5 Heath Bars chopped up or use the premade pkg.
9 x 13 pan. Oven at 350.
Cream butter and sugar; add flour. Mix slowly, then reserve 3/4 cup of mixture. Add bkg soda to remainder. Mix in egg, vanilla and milk. Pour into pan. Sprinkle with reserved mix, top with nuts and Heath Bar bits. Bake for approx. 35 minutes (may need less time).
It will look odd when it's a batter. There may even be bits of butter floating in it--no worries.
Friday, June 27, 2008
Feta Dip
Feta Dip
From: Lissla Lissar
I just put maybe three-quarters of a cup of crumbled feta, three or four roasted peppers, a clove of garlic, and a half-cup or so yogurt in the food processor and blitz it, and then add lemon juice and/or chili garlic sauce to taste.
From: Lissla Lissar
I just put maybe three-quarters of a cup of crumbled feta, three or four roasted peppers, a clove of garlic, and a half-cup or so yogurt in the food processor and blitz it, and then add lemon juice and/or chili garlic sauce to taste.
Tuesday, June 24, 2008
My grandmother's stuffed cabbage
My grandmother's stuffed cabbage
From: FairyChatMom
1# ground beef
2/3 C cooked rice
1 egg, slightly beaten
1 small onion, chopped and sauteed
1/4 teaspoon pepper
1 teaspoon salt
1 head of cabbage
Allow the rice and onion to cool, then mix the first 6 ingredients together.
Scald the cabbage leaves and trim off the heavy ribs. (Get some water boiling in a big pot, and put in the cabbage head. As the leaves get limp, use a sharp knife to sever them from the core, and put them in a collander to drain. After they cool a bit, trim off the ribs.)
Line a large heavy pot or crock pot with the outer leaves (they're kinda tough anyway.) Then take some of the meat mixture, form it into a largish egg-shape, and roll in a cabbage leaf. Pack the rolls tightly into the pan. Salt and dot with butter. You can also add chunks of potatoes as you layer the rolls. Add water about halfway up the pot, place any remaining cabbage on top, and cover.
Bring to a boil, then reduce heat and simmer for 45 minutes. Be careful not to let the cabbage burn - it'll infuse the whole batch. Or turn on the crock pot and cook for a few hours till done.
Definitely better the second day. And they freeze beautifully.
I know some folks dump 'mater sauce over the rolls, but my grandmother never did that, so I don't either.
From: FairyChatMom
1# ground beef
2/3 C cooked rice
1 egg, slightly beaten
1 small onion, chopped and sauteed
1/4 teaspoon pepper
1 teaspoon salt
1 head of cabbage
Allow the rice and onion to cool, then mix the first 6 ingredients together.
Scald the cabbage leaves and trim off the heavy ribs. (Get some water boiling in a big pot, and put in the cabbage head. As the leaves get limp, use a sharp knife to sever them from the core, and put them in a collander to drain. After they cool a bit, trim off the ribs.)
Line a large heavy pot or crock pot with the outer leaves (they're kinda tough anyway.) Then take some of the meat mixture, form it into a largish egg-shape, and roll in a cabbage leaf. Pack the rolls tightly into the pan. Salt and dot with butter. You can also add chunks of potatoes as you layer the rolls. Add water about halfway up the pot, place any remaining cabbage on top, and cover.
Bring to a boil, then reduce heat and simmer for 45 minutes. Be careful not to let the cabbage burn - it'll infuse the whole batch. Or turn on the crock pot and cook for a few hours till done.
Definitely better the second day. And they freeze beautifully.
I know some folks dump 'mater sauce over the rolls, but my grandmother never did that, so I don't either.
Saturday, June 14, 2008
Rosie’s Potatoes
Rosie’s Potatoes
From: Dolores Reborn
6 red potatoes, sliced and parboiled for about 3 minutes
1 cup milk
1 tbs butter
1 tbs corn starch
½ tsp salt
¼ tsp pepper
2 green onions, sliced thin
¼ lb velveeta, cubed
4 oz sour cream
Preheat oven to 350°. Spray a casserole dish with cooking spray. Place sliced potatoes in dish, and add a dash of salt and pepper. Mix to season all the potatoes.
Over medium heat, whisk milk, butter and cornstarch until thickened. Add salt and pepper. Be careful not to scorch the bottom. When it starts to get thick, stir in the green onions and velveeta, heating slowly to melt the cheese. When all melted, remove from heat and stir in the sour cream. Combine thoroughly, and pour over potatoes.
Bake about 40 minutes until golden and bubbly.
From: Dolores Reborn
6 red potatoes, sliced and parboiled for about 3 minutes
1 cup milk
1 tbs butter
1 tbs corn starch
½ tsp salt
¼ tsp pepper
2 green onions, sliced thin
¼ lb velveeta, cubed
4 oz sour cream
Preheat oven to 350°. Spray a casserole dish with cooking spray. Place sliced potatoes in dish, and add a dash of salt and pepper. Mix to season all the potatoes.
Over medium heat, whisk milk, butter and cornstarch until thickened. Add salt and pepper. Be careful not to scorch the bottom. When it starts to get thick, stir in the green onions and velveeta, heating slowly to melt the cheese. When all melted, remove from heat and stir in the sour cream. Combine thoroughly, and pour over potatoes.
Bake about 40 minutes until golden and bubbly.
Friday, June 13, 2008
pamtomaca, pà amb tomaquet
pamtomaca, pà amb tomaquet
From: Nava
A Catalan invention; "pà amb tomaquet" means "bread with tomato." The other spelling is how it sounds to someone who can't spell Catalan, the stress is on the ma. In Spanish bars you can see either spelling. In Catalonia and the Balearic Isles, baguette sandwhiches from bars are with tomato by default; in other parts of the country you need to ask for the tomato.
You need: overripe tomatoes, (salt) , oil, (garlic), (toasted) bread, (ham, salami...).
The toasting isn't optional with sliced bread, as that one simply isn't solid enough to withstand the process otherwise. If you like it with garlic, cut a garlic clove in half and squash it over the bread before you do it with the tomato; it should be sort of trail-like, rather than trying to cover all the bread in garlic taste. Recomendation: don't mix garlic and other extras, everybody I know who's tried it says it doesn't work well.
The tomatoes should be too ripe to be used in a salad. Cut them through the equator. Flip them on the bread, so the triangular spaces where the tomato keeps its seeds are directly in contact with the bread. Push it around, so all the bread gets tomatoed. Toss away the remaining of the tomato (unless you're my Grandpa, who just salts it and munches it away because "i'z a zin da zrow au' 'ood" "don't lie, Grandpa, you just like it" "true that, are you done with the other half?").
Pour a biiiiiit of oil on the bread. Don't drench it, please, or at least do it where my arteries and tastebuds won't be offended by the sight. If you're having the pamtomaca by itself, you can introduce it to the salt shaker (who is in a hurry to go away).
Great by itself, or with sliced ham (York, prosciutto, serrano), salami...; either as a tapa (one slice of bread, the meat on top) or as a sandwhich.
From: Nava
A Catalan invention; "pà amb tomaquet" means "bread with tomato." The other spelling is how it sounds to someone who can't spell Catalan, the stress is on the ma. In Spanish bars you can see either spelling. In Catalonia and the Balearic Isles, baguette sandwhiches from bars are with tomato by default; in other parts of the country you need to ask for the tomato.
You need: overripe tomatoes, (salt) , oil, (garlic), (toasted) bread, (ham, salami...).
The toasting isn't optional with sliced bread, as that one simply isn't solid enough to withstand the process otherwise. If you like it with garlic, cut a garlic clove in half and squash it over the bread before you do it with the tomato; it should be sort of trail-like, rather than trying to cover all the bread in garlic taste. Recomendation: don't mix garlic and other extras, everybody I know who's tried it says it doesn't work well.
The tomatoes should be too ripe to be used in a salad. Cut them through the equator. Flip them on the bread, so the triangular spaces where the tomato keeps its seeds are directly in contact with the bread. Push it around, so all the bread gets tomatoed. Toss away the remaining of the tomato (unless you're my Grandpa, who just salts it and munches it away because "i'z a zin da zrow au' 'ood" "don't lie, Grandpa, you just like it" "true that, are you done with the other half?").
Pour a biiiiiit of oil on the bread. Don't drench it, please, or at least do it where my arteries and tastebuds won't be offended by the sight. If you're having the pamtomaca by itself, you can introduce it to the salt shaker (who is in a hurry to go away).
Great by itself, or with sliced ham (York, prosciutto, serrano), salami...; either as a tapa (one slice of bread, the meat on top) or as a sandwhich.
Tortilla de patatas
Tortilla de patatas
From: Nava
Ingredients: good oil, potatoes, eggs, salt. Onion (optional). The onion acts as a natural preservative, it keeps the omelette juicy and "unrusted" longer.
You will need a large pan; how large depends on how big you want your omelette to be (am I helpful or what). A fried-eggs pan is large enough for a 2-3 portions tortilla, the 3-people one will just be deeper and juicier (well, either juicy or burnt).
You will also need two dishes larger than the pan, one of which has enough of an edge to hold a mountain of potatoes over a lake of scrambled egg without pouring egg all over your kitchen, but at the same time this edge is low enough to slide the whole thing sideways into your frying pan without making the oil jump.
I have no idea how much the potatoes for a 4-egg tortilla weigh, as we always measure them by eye. It would be one medium-sized potato and one egg per person. If you like it "wet," add one more egg than mouths expected around the table. Since it's quite common to have miscalculated the amounts and need an extra egg anyway, I recomend starting with that extra the first times; once you get an eye for your potatage and your taste in omelettes, adjust your recipe.
Tapas style: this is actually considered somewhat heretic to be done anywhere except in a bar. Chop up the potatoes and onions in tiny bits. Fry them (although, as Ogette is my witness, most bars don't so much fry as boil them). The frying part is the same.
Home style: slice the potatoes. Deep-fry them; this means so much oil that for any other dish it would be called "drowning." You can scramble the eggs (no salt) in a deep plate either before you start frying the potatoes or, if you have enough practice to do two things at the same time, while the oil heats up. I'm assuming you use a pan, if you use a deep fryer do it normally but take the potatoes out sooner than you normally would. The oil must be hot enough that it's frying, not boiling. To see that the oil is hot enough, drop a small piece inside when you think it's already hot; when the piece of potato isn't just swimming about but trying to jump in place, add the rest. The potato slices change color twice as they fry: they become translucid first, later they brown. If you're using onion: add the finely chopped bits to the pan when the potatoes are about half-fried and don't worry about whether it gets done or not. Take them out of the pan and onto the scrambled egg when they're translucid but not brown. Salt them when everything is on the deep dish.
Pour off the oil into a large enameled jar. Put the pan back on the fire, on low. Add the egg and potatoes to the pan, sliding them in sideways from the plate, setting the potatoes more-or-less equally all over the egg. When the egg on the bottom is done (i.e., at the point where you'd fold it over if it was a normal omelette), transfer it back to the plate. This is done by covering the pan with your plate, taking it up from the fire, turning it over (one hand on the plate's bottom, one on the pan's handle), lifting the pan-now-lid and placing it back on the fire. Careful: it's heavy and hot!
Don't even think of flipping it up, I'm not responsible for you having to call both the paramedics and a painter for your kitchen: it's a potato omelette, not a pancake. Cover the plate with another plate; turn this "plates and omelette sandwich" over: now you have a plate with the potatoes on top of it and the done half of the omelette on top of the potatoes, push it sideways back into the pan.
When the bottom half is, again, done, take it out into the plate you'll serve from, using the same pan-becomes-lid method as before.
It can be served by itself as a main dish (I know some people who like using tomato sauce as a dip, but they're the kind of folk who'll put tomato sauce in their pasta Alfredo); by itself in smaller portions as a pincho (the portion should be small enough to be held aloft when you grab it by the toothpick from which "pinchos" get their name); by itself in small portions on a slice of bread (as a "tapa" or lid on the bread); it can go into a baguette as a sandwich, sliced into pieces so it fits the bar of bread (in this case, it's better to use pamtomaca, as a sandwich with only the omelette will easily be too dry).
From: Nava
Ingredients: good oil, potatoes, eggs, salt. Onion (optional). The onion acts as a natural preservative, it keeps the omelette juicy and "unrusted" longer.
You will need a large pan; how large depends on how big you want your omelette to be (am I helpful or what). A fried-eggs pan is large enough for a 2-3 portions tortilla, the 3-people one will just be deeper and juicier (well, either juicy or burnt).
You will also need two dishes larger than the pan, one of which has enough of an edge to hold a mountain of potatoes over a lake of scrambled egg without pouring egg all over your kitchen, but at the same time this edge is low enough to slide the whole thing sideways into your frying pan without making the oil jump.
I have no idea how much the potatoes for a 4-egg tortilla weigh, as we always measure them by eye. It would be one medium-sized potato and one egg per person. If you like it "wet," add one more egg than mouths expected around the table. Since it's quite common to have miscalculated the amounts and need an extra egg anyway, I recomend starting with that extra the first times; once you get an eye for your potatage and your taste in omelettes, adjust your recipe.
Tapas style: this is actually considered somewhat heretic to be done anywhere except in a bar. Chop up the potatoes and onions in tiny bits. Fry them (although, as Ogette is my witness, most bars don't so much fry as boil them). The frying part is the same.
Home style: slice the potatoes. Deep-fry them; this means so much oil that for any other dish it would be called "drowning." You can scramble the eggs (no salt) in a deep plate either before you start frying the potatoes or, if you have enough practice to do two things at the same time, while the oil heats up. I'm assuming you use a pan, if you use a deep fryer do it normally but take the potatoes out sooner than you normally would. The oil must be hot enough that it's frying, not boiling. To see that the oil is hot enough, drop a small piece inside when you think it's already hot; when the piece of potato isn't just swimming about but trying to jump in place, add the rest. The potato slices change color twice as they fry: they become translucid first, later they brown. If you're using onion: add the finely chopped bits to the pan when the potatoes are about half-fried and don't worry about whether it gets done or not. Take them out of the pan and onto the scrambled egg when they're translucid but not brown. Salt them when everything is on the deep dish.
Pour off the oil into a large enameled jar. Put the pan back on the fire, on low. Add the egg and potatoes to the pan, sliding them in sideways from the plate, setting the potatoes more-or-less equally all over the egg. When the egg on the bottom is done (i.e., at the point where you'd fold it over if it was a normal omelette), transfer it back to the plate. This is done by covering the pan with your plate, taking it up from the fire, turning it over (one hand on the plate's bottom, one on the pan's handle), lifting the pan-now-lid and placing it back on the fire. Careful: it's heavy and hot!
Don't even think of flipping it up, I'm not responsible for you having to call both the paramedics and a painter for your kitchen: it's a potato omelette, not a pancake. Cover the plate with another plate; turn this "plates and omelette sandwich" over: now you have a plate with the potatoes on top of it and the done half of the omelette on top of the potatoes, push it sideways back into the pan.
When the bottom half is, again, done, take it out into the plate you'll serve from, using the same pan-becomes-lid method as before.
It can be served by itself as a main dish (I know some people who like using tomato sauce as a dip, but they're the kind of folk who'll put tomato sauce in their pasta Alfredo); by itself in smaller portions as a pincho (the portion should be small enough to be held aloft when you grab it by the toothpick from which "pinchos" get their name); by itself in small portions on a slice of bread (as a "tapa" or lid on the bread); it can go into a baguette as a sandwich, sliced into pieces so it fits the bar of bread (in this case, it's better to use pamtomaca, as a sandwich with only the omelette will easily be too dry).
Tortilla individual
Tortilla individual
Meaning omelette, not the ones for tacos. Sized for one. For two you can use the same pan, but two eggs.
From: Nava
"Tortilla francesa": in a single-egg-sized pan, pour a bit of oil. While it heats on the fire, scramble an egg with a dash of salt. When the oil is hot, pour off to your general oil jar as much of it as you can. Put it back on the fire, pour the scrambled egg in. Use a fork to fold it over itself as it gets done. If you like your omelette "soft," just fold it a couple times and turn it over once so it's solid enough to fork it over to the plate without pouring egg all over the countertop; if you like it "brick hard," give it a couple turns patting it with the fork.
"Tortilla de...": as above, only you add a chopped-up extra ingredient to the scrambled egg, either before pouring it to the pan or sprinkling it after pouring. Most newbies tend to put too much of the extra when they mix it beforehand. Common extras are canned tuna, chorizo, meltable cheese, mushrooms... If your extra is tiny bits of several veggies (no potato) it's called "tortilla Juliana;" there's also a "sopa Juliana" which is your basic veggies (no potato) soup with the veggies chopped up in tiny bits.
If you have bread of kinds similar to baguette or ciabatta, a sandwich made with one of these tortillas (whole, they are the right shape for a Spanish barra) makes a great lunch for someone on the go.
Meaning omelette, not the ones for tacos. Sized for one. For two you can use the same pan, but two eggs.
From: Nava
"Tortilla francesa": in a single-egg-sized pan, pour a bit of oil. While it heats on the fire, scramble an egg with a dash of salt. When the oil is hot, pour off to your general oil jar as much of it as you can. Put it back on the fire, pour the scrambled egg in. Use a fork to fold it over itself as it gets done. If you like your omelette "soft," just fold it a couple times and turn it over once so it's solid enough to fork it over to the plate without pouring egg all over the countertop; if you like it "brick hard," give it a couple turns patting it with the fork.
"Tortilla de...": as above, only you add a chopped-up extra ingredient to the scrambled egg, either before pouring it to the pan or sprinkling it after pouring. Most newbies tend to put too much of the extra when they mix it beforehand. Common extras are canned tuna, chorizo, meltable cheese, mushrooms... If your extra is tiny bits of several veggies (no potato) it's called "tortilla Juliana;" there's also a "sopa Juliana" which is your basic veggies (no potato) soup with the veggies chopped up in tiny bits.
If you have bread of kinds similar to baguette or ciabatta, a sandwich made with one of these tortillas (whole, they are the right shape for a Spanish barra) makes a great lunch for someone on the go.
Frying, the Spanish way
Frying, the Spanish way
Or, reduce, reuse, recycle.
From: Nava
The secret is not a secret at all: use reusable vegetable oils. That's olive, corn or sunflower; those three are the oils that are highest in oleic acid (therefore lower in "any other fatty acids"), it's about 99.99% of the fatty acids in olive oil and upwards of 90% in the other two (if memory serves, I'm writing offline and don't have my "natural chemistry" classnotes here). Oleic acid can be heated a lot more than other oils, it doesn't "coagulate" with itself and can be reused; it's also good for your cholesterol - well, that's how the olive industry says it, in reality it's at least less bad than fatty acids with several double bonds (found in "lesser oils" and animal fat) or, worse, with trans- bonds (found in hydrogenated fats). The only times myself, my grandmothers or Mom have ever thrown used oil away it was because we were moving house: that's a combined 250 years of cooking. And it's one of the reasons why a single liter of olive oil can last yours truly half a year or more, in spite of not using any other oils.
When you're done using these oils for frying, you do not throw them away, but store them. If you have a small pan (a handspan in diameter from edge to edge) that you use exclusively to fry eggs and single-person omelettes, as most Spanish households do (I've never been to one which didn't, "frying an egg" being defined as the lowest common denominator of cooking), then you just leave your eggs oil in the eggs pan.
You need to keep between one and three enameled jars or cups for your used oil. Pour your oil there through a thin-metal-mesh colander when you're done frying. Most veggies won't leave any taste to the oil. Meat will and its own fats transfer to the oil, so oil from meat must be reused either for the same kind of meat or for things like soup, mashed potatoes (instead of gravy, add a tiny tiny bit of used oil) or tomato sauce. Fish transfers a lot of taste, specially blue fish: you can separate it (and use it for your fish stock, rice, pasta) or you can fry some leaves of lettuce before transferring it to the common jar, you may need to change the leaves a couple times until the oil passes the "ok, this doesn't smell like fish at all any more" test.
Or, reduce, reuse, recycle.
From: Nava
The secret is not a secret at all: use reusable vegetable oils. That's olive, corn or sunflower; those three are the oils that are highest in oleic acid (therefore lower in "any other fatty acids"), it's about 99.99% of the fatty acids in olive oil and upwards of 90% in the other two (if memory serves, I'm writing offline and don't have my "natural chemistry" classnotes here). Oleic acid can be heated a lot more than other oils, it doesn't "coagulate" with itself and can be reused; it's also good for your cholesterol - well, that's how the olive industry says it, in reality it's at least less bad than fatty acids with several double bonds (found in "lesser oils" and animal fat) or, worse, with trans- bonds (found in hydrogenated fats). The only times myself, my grandmothers or Mom have ever thrown used oil away it was because we were moving house: that's a combined 250 years of cooking. And it's one of the reasons why a single liter of olive oil can last yours truly half a year or more, in spite of not using any other oils.
When you're done using these oils for frying, you do not throw them away, but store them. If you have a small pan (a handspan in diameter from edge to edge) that you use exclusively to fry eggs and single-person omelettes, as most Spanish households do (I've never been to one which didn't, "frying an egg" being defined as the lowest common denominator of cooking), then you just leave your eggs oil in the eggs pan.
You need to keep between one and three enameled jars or cups for your used oil. Pour your oil there through a thin-metal-mesh colander when you're done frying. Most veggies won't leave any taste to the oil. Meat will and its own fats transfer to the oil, so oil from meat must be reused either for the same kind of meat or for things like soup, mashed potatoes (instead of gravy, add a tiny tiny bit of used oil) or tomato sauce. Fish transfers a lot of taste, specially blue fish: you can separate it (and use it for your fish stock, rice, pasta) or you can fry some leaves of lettuce before transferring it to the common jar, you may need to change the leaves a couple times until the oil passes the "ok, this doesn't smell like fish at all any more" test.
Steak Fajitas
Steak Fajitas
From: sturmhauke
marinade:
a nonreactive flank steak-shaped vessel (glass, ceramic, stainless steel, plastic - NOT aluminum)
1 large yellow onion
1 bunch cilantro
2 cloves garlic
2 tbsp. cumin
1 tsp. cayenne pepper
1 tbsp. black pepper
1 1/2 tsp. salt
7 oz. lime juice (this happens to be the size of the lime juice bottle I bought)
14 oz. white vinegar (or double the amount of lime juice)
1/3 c. olive oil
1 1/2 lbs. flank steak
1 bell pepper
10 soft taco sized tortillas (8 in. diameter)
toppings (you can pick and choose here):
black, pinto, or refried beans
guacamole
sour cream
salsa
grated cheese
shredded cabbage
Cut half the onion into thick rings and set aside for grilling. Dice the other half for the marinade. Take about 1/3 of the cilantro and chop for the marinade, stems and all - this should yield about a cup or so. Mince the garlic. Combine all the marinade ingredients in your vessel. Unfold and rinse the flank steak, then place it in the vessel. Use a spoon to coat the top with veggie chunks. Cover and refrigerate for 20 minutes, then turn the steak over and repeat the process.
Meanwhile, quarter the bell pepper and remove all the seeds and white bits. Prepare your beans. (For canned whole beans, you can simmer them in their own liquid, maybe with a little salt and onion. If you want to make them from scratch, you're on your own. :P) Take the rest of the cilantro, remove the stems, and chop coarsely. Moisten each tortilla with a little water, stack them up, and seal them in a foil packet.
Grill the flank steak on medium-low heat for 5-10 minutes a side, until medium-rare. Grill the bell pepper and onion rings until slightly blackened on each side. Grill the tortilla packet for a minute or two each side, until it expands from the steam. (I overdid mine a little, and one of the tortillas got burnt.) Let the grilled steak rest a bit while you slice the grilled veggies into a more edible size. Slice the steak across the grain, thinly. Pile some steak and whatever else you like onto a tortilla and chow down.
From: sturmhauke
marinade:
a nonreactive flank steak-shaped vessel (glass, ceramic, stainless steel, plastic - NOT aluminum)
1 large yellow onion
1 bunch cilantro
2 cloves garlic
2 tbsp. cumin
1 tsp. cayenne pepper
1 tbsp. black pepper
1 1/2 tsp. salt
7 oz. lime juice (this happens to be the size of the lime juice bottle I bought)
14 oz. white vinegar (or double the amount of lime juice)
1/3 c. olive oil
1 1/2 lbs. flank steak
1 bell pepper
10 soft taco sized tortillas (8 in. diameter)
toppings (you can pick and choose here):
black, pinto, or refried beans
guacamole
sour cream
salsa
grated cheese
shredded cabbage
Cut half the onion into thick rings and set aside for grilling. Dice the other half for the marinade. Take about 1/3 of the cilantro and chop for the marinade, stems and all - this should yield about a cup or so. Mince the garlic. Combine all the marinade ingredients in your vessel. Unfold and rinse the flank steak, then place it in the vessel. Use a spoon to coat the top with veggie chunks. Cover and refrigerate for 20 minutes, then turn the steak over and repeat the process.
Meanwhile, quarter the bell pepper and remove all the seeds and white bits. Prepare your beans. (For canned whole beans, you can simmer them in their own liquid, maybe with a little salt and onion. If you want to make them from scratch, you're on your own. :P) Take the rest of the cilantro, remove the stems, and chop coarsely. Moisten each tortilla with a little water, stack them up, and seal them in a foil packet.
Grill the flank steak on medium-low heat for 5-10 minutes a side, until medium-rare. Grill the bell pepper and onion rings until slightly blackened on each side. Grill the tortilla packet for a minute or two each side, until it expands from the steam. (I overdid mine a little, and one of the tortillas got burnt.) Let the grilled steak rest a bit while you slice the grilled veggies into a more edible size. Slice the steak across the grain, thinly. Pile some steak and whatever else you like onto a tortilla and chow down.
Monday, June 9, 2008
King Ranch Chicken
King Ranch Chicken
From: Dolores Reborn
1 whole chicken, cooked and shredded into bite size pieces
1 lb Velveeta, grated (just push it through the large holes of the grater! )
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-tel tomatoes
15-20 corn tortillas (less than a pkg of 24) - cut in half
Preheat oven to 350°.
Mix soups and ro-tel together. Spread a small amount in the bottom of a 13x9 pan. Place a layer of tortillas in the pan, with straight edges on the sides. then add 1/2 the chicken and 1/3 of the sauce, and 1/2 the cheese. Layer tortillas again, then the rest of the chicken, then 1/3 of sauce and remaining cheese. One more layer of tortillas, and cover with remaining sauce. If it doesn't look like enough, mix salsa in with it. Cover completely so the tortillas don't dry out. You can add shredded cheddar on top if you want.
Cover with foil and bake about 40 minutes. Remove foil and bake another 5-10 minutes to brown a bit on top. Let sit a few minutes to firm up, if you can stand it. We usually just eat it all gooey!
From: Dolores Reborn
1 whole chicken, cooked and shredded into bite size pieces
1 lb Velveeta, grated (just push it through the large holes of the grater! )
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-tel tomatoes
15-20 corn tortillas (less than a pkg of 24) - cut in half
Preheat oven to 350°.
Mix soups and ro-tel together. Spread a small amount in the bottom of a 13x9 pan. Place a layer of tortillas in the pan, with straight edges on the sides. then add 1/2 the chicken and 1/3 of the sauce, and 1/2 the cheese. Layer tortillas again, then the rest of the chicken, then 1/3 of sauce and remaining cheese. One more layer of tortillas, and cover with remaining sauce. If it doesn't look like enough, mix salsa in with it. Cover completely so the tortillas don't dry out. You can add shredded cheddar on top if you want.
Cover with foil and bake about 40 minutes. Remove foil and bake another 5-10 minutes to brown a bit on top. Let sit a few minutes to firm up, if you can stand it. We usually just eat it all gooey!
Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas
From: Dottygumdrop
Ingredients
1 generous pound of chicken boobs, diced
8oz sour cream
1 bunch of coriander leaves (aka cilantro), finely chopped
8 tortillas (flour or corn, your choice - I use Tumaro's gourmet chipotle chili and peppers tortillas)
1 tin of enchilada sauce (I use Hatch's Medium spicy sauce)
1/2 cup of shredded cheese (cheddar or mozzarella work best for me)
Method
Fry the chicken boobie pieces until browned, seasoning with a little black pepper, then place in a heatproof dish to cool for a while. Meantime pre-heat your oven to 200C (400F).
Once the chicken has cooled a little (about 10 minutes should do it), stir in the sour cream and the coriander/cilantro until well-mixed. Take out a lasagne dish (13" x 9", I guess). Now lay out your stack of tortillas (warm them a little in the microwave, if they are stiff). Spoon a generous spoonful of chicken mix into the middle of a tortilla and roll it up, placing it into the lasagne dish. Repeat until all of your tortillas are filled, wrapped and nestled together in the dish.
Now sprinkle a little cheese over the tortillas, then pour on the enchilada sauce (I use about 3/4 of the can of sauce, but you pour on however much you like). Top with the rest of the cheese, then bake in the oven for about 30 minutes. Serve with a fresh green salad! 2 tortillas with salad should feed 1 person (unless it's my husband, who forgot to eat lunch, in which case he will eat 4 and ignore the salad altogether)!
From: Dottygumdrop
Ingredients
1 generous pound of chicken boobs, diced
8oz sour cream
1 bunch of coriander leaves (aka cilantro), finely chopped
8 tortillas (flour or corn, your choice - I use Tumaro's gourmet chipotle chili and peppers tortillas)
1 tin of enchilada sauce (I use Hatch's Medium spicy sauce)
1/2 cup of shredded cheese (cheddar or mozzarella work best for me)
Method
Fry the chicken boobie pieces until browned, seasoning with a little black pepper, then place in a heatproof dish to cool for a while. Meantime pre-heat your oven to 200C (400F).
Once the chicken has cooled a little (about 10 minutes should do it), stir in the sour cream and the coriander/cilantro until well-mixed. Take out a lasagne dish (13" x 9", I guess). Now lay out your stack of tortillas (warm them a little in the microwave, if they are stiff). Spoon a generous spoonful of chicken mix into the middle of a tortilla and roll it up, placing it into the lasagne dish. Repeat until all of your tortillas are filled, wrapped and nestled together in the dish.
Now sprinkle a little cheese over the tortillas, then pour on the enchilada sauce (I use about 3/4 of the can of sauce, but you pour on however much you like). Top with the rest of the cheese, then bake in the oven for about 30 minutes. Serve with a fresh green salad! 2 tortillas with salad should feed 1 person (unless it's my husband, who forgot to eat lunch, in which case he will eat 4 and ignore the salad altogether)!
Sunday, June 8, 2008
Curried Chickpeas
curried chickpeas
From: chaoticbear
2 good sized onions
1/2ish pound carrots
1/2ish pound celery (optional)
garlic to taste
fresh ginger to taste (probably about an inch, grated)
2 cans chickpeas, drained
1 can (the 14.5 or whatever oz size) diced tomatoes
a little vegetable broth/chicken broth/water
Curry powder (amount to follow)
Cinnamon (1/2-1 tsp)
Nutmeg (about 10 good grates on the grater)
Red pepper flakes (optional)
Some combination, or just one of the following: Dried apricots or cranberries, golden raisins, dried cherries (about 3/4 cup)
Peanuts and chopped cilantro to put on top of bowls at the end (optional)
Cut up vegetables into small chunks, soften with a little salt in some oil at the bottom of a big pan or dutch oven over medium-ish heat, unless you're impatient. Add garlic and ginger, and cook for a little bit, as long as you normally cook garlic after you've added it to a pan. Sprinkle in some curry powder, my guess is around 2 tsp, but it'll be enough to coat the vegetables, and stir while you're finding your red pepper flakes, cinnamon and nutmeg. Add them, and marvel at how fragrant it is. Before the mixture starts to burn, add the tomatoes and drained chickpeas, stir, assess liquid content, add a little if the mixture looks dry, probably no more than a cup. You can always add some later. Cook covered, stirring once or twice for 30 minutes. Add the dried fruit, cook uncovered for a little while if there's too much liquid now, let the fruit plump up a bit, check tenderness of chickpeas, and if everything looks and tastes good, serve.
I'm not big on recipes. ;)
From: chaoticbear
2 good sized onions
1/2ish pound carrots
1/2ish pound celery (optional)
garlic to taste
fresh ginger to taste (probably about an inch, grated)
2 cans chickpeas, drained
1 can (the 14.5 or whatever oz size) diced tomatoes
a little vegetable broth/chicken broth/water
Curry powder (amount to follow)
Cinnamon (1/2-1 tsp)
Nutmeg (about 10 good grates on the grater)
Red pepper flakes (optional)
Some combination, or just one of the following: Dried apricots or cranberries, golden raisins, dried cherries (about 3/4 cup)
Peanuts and chopped cilantro to put on top of bowls at the end (optional)
Cut up vegetables into small chunks, soften with a little salt in some oil at the bottom of a big pan or dutch oven over medium-ish heat, unless you're impatient. Add garlic and ginger, and cook for a little bit, as long as you normally cook garlic after you've added it to a pan. Sprinkle in some curry powder, my guess is around 2 tsp, but it'll be enough to coat the vegetables, and stir while you're finding your red pepper flakes, cinnamon and nutmeg. Add them, and marvel at how fragrant it is. Before the mixture starts to burn, add the tomatoes and drained chickpeas, stir, assess liquid content, add a little if the mixture looks dry, probably no more than a cup. You can always add some later. Cook covered, stirring once or twice for 30 minutes. Add the dried fruit, cook uncovered for a little while if there's too much liquid now, let the fruit plump up a bit, check tenderness of chickpeas, and if everything looks and tastes good, serve.
I'm not big on recipes. ;)
Grilled N.O.T. And Other Stuff
Grilled N.O.T. And Other Stuff
From: swampbear
2-3 pounds of N.O.T. peeled or not and cut in chunks. Y'all know what a chunk is.
1 large bell pepper cut in chunks
1 or 2 largish sweet onions cut in chunks
The operative word here people is chunks.
1 stick of butter, or if you must margarine.
Whazzizhere AKA Worcestershire Sauce
Make a pouch out of heavy duty aluminum foil. Do I have to explain what I mean? Ok, but if you don't know, you really should not be allowed around anything sharper than a butter knife. Take two pieces of heavy duty aluminum foil and crisscross 'em. Pile the N.O.T., peppers and onions in the middle. Slice the butter and lay it all over the top and sprinkle generously with the Whazzizhere Sauce. Seal 'em up. Then wrap the other piece of foil up.
Place on a very hot grill. I didn't mention firin' up the grill ahead of time but then again you all should have known to do this already. Sheesh People!
Close the lid on your grill and leave it alone for thirty minutes. I mean it! Don't lift that lid! Don't even think about it.
Just so y'all know, I prefer yukon gold N.O.T. cause they cook up all nice and tender. Plus the boogers are tasty!
Thus endeth today's cookin' lesson.
From: swampbear
2-3 pounds of N.O.T. peeled or not and cut in chunks. Y'all know what a chunk is.
1 large bell pepper cut in chunks
1 or 2 largish sweet onions cut in chunks
The operative word here people is chunks.
1 stick of butter, or if you must margarine.
Whazzizhere AKA Worcestershire Sauce
Make a pouch out of heavy duty aluminum foil. Do I have to explain what I mean? Ok, but if you don't know, you really should not be allowed around anything sharper than a butter knife. Take two pieces of heavy duty aluminum foil and crisscross 'em. Pile the N.O.T., peppers and onions in the middle. Slice the butter and lay it all over the top and sprinkle generously with the Whazzizhere Sauce. Seal 'em up. Then wrap the other piece of foil up.
Place on a very hot grill. I didn't mention firin' up the grill ahead of time but then again you all should have known to do this already. Sheesh People!
Close the lid on your grill and leave it alone for thirty minutes. I mean it! Don't lift that lid! Don't even think about it.
Just so y'all know, I prefer yukon gold N.O.T. cause they cook up all nice and tender. Plus the boogers are tasty!
Thus endeth today's cookin' lesson.
Thursday, June 5, 2008
Sangria
Sangria
From: swampbear
1 bottle red wine
A hefty shot or two of rum, brandy, gin, grain alcohol or whatever else you may desire
The juice of one or two lemons or limes or both
A bunch of sliced/chopped fruit. The recipe mentions strawberries, peaches, plums, grapes, oranges, pineapple chunks, melons, kiwis or whatever. I do think some citrus is de rigeur however
Mix it all up and chill, preferably overnight
Pour in tall glasses. Scoop some fruit in. Add a splash or two of club soda if desired. I like it kinda fizzy, so that sounds good. Serve over ice if ya wanna.
From: swampbear
1 bottle red wine
A hefty shot or two of rum, brandy, gin, grain alcohol or whatever else you may desire
The juice of one or two lemons or limes or both
A bunch of sliced/chopped fruit. The recipe mentions strawberries, peaches, plums, grapes, oranges, pineapple chunks, melons, kiwis or whatever. I do think some citrus is de rigeur however
Mix it all up and chill, preferably overnight
Pour in tall glasses. Scoop some fruit in. Add a splash or two of club soda if desired. I like it kinda fizzy, so that sounds good. Serve over ice if ya wanna.
Sangria
Sangria
From: Mahna Mahna
2 bottles of decent red (not too dry)
2 cups soda water or fizzy lemonade
1/2 cup fresh squeezed OJ
1/4-1/2 cup brandy (depending on how strong I want it)
~1/4 cup sugar (more or less depending on taste)
chopped up apples/oranges/pears/lemons
You can also sub cheap bubbly for the red and use only peaches, pears and lemon for an interesting variation. Dunno 'bout kiwi and strawberries, but I suppose they'd be okay (albeit not authentic at all).
From: Mahna Mahna
2 bottles of decent red (not too dry)
2 cups soda water or fizzy lemonade
1/2 cup fresh squeezed OJ
1/4-1/2 cup brandy (depending on how strong I want it)
~1/4 cup sugar (more or less depending on taste)
chopped up apples/oranges/pears/lemons
You can also sub cheap bubbly for the red and use only peaches, pears and lemon for an interesting variation. Dunno 'bout kiwi and strawberries, but I suppose they'd be okay (albeit not authentic at all).
Sangria
Sangria
From: Nava
Cheap red wine, one liter. The pseudo wine that goes in cartons works. Don't bother using the good stuff, it's not worth it.
The juice of one or two Navel oranges (depending on their size), or of two Navelinas.
Opt. the juice of half a lemon.
As much soda water (Casera if you can get it) as juices, in volume (it can be less, specially if you're adding liquor).
Opt. half a glass of brandy, white herbal liquor or rhum (about 1/3 what the total juices were in volume). This option is most often used by people who are also adding the lemon.
Let it stand in the fridge to cool.
Rinds, ice, glazed sugar on the edge of the jar, etc. added as decoration before serving, to taste.
From: Nava
Cheap red wine, one liter. The pseudo wine that goes in cartons works. Don't bother using the good stuff, it's not worth it.
The juice of one or two Navel oranges (depending on their size), or of two Navelinas.
Opt. the juice of half a lemon.
As much soda water (Casera if you can get it) as juices, in volume (it can be less, specially if you're adding liquor).
Opt. half a glass of brandy, white herbal liquor or rhum (about 1/3 what the total juices were in volume). This option is most often used by people who are also adding the lemon.
Let it stand in the fridge to cool.
Rinds, ice, glazed sugar on the edge of the jar, etc. added as decoration before serving, to taste.
Sunday, June 1, 2008
Fresh Salsa
Fresh Salsa
From: LVgeogeek
4-14 oz cans diced tomatoes, drained (I usually use fresh, but I didn't want to go to the store)
1 medium white onion, chopped
4 large cloves garlic, chopped
2 tsp white vinegar
5 habanero peppers, chopped and stems removed
5 Serrano peppers, chopped and stems removed
about 5 ounces or so of roasted hot green chilies, peeled and stems removed
1 tsp cumin (more or less, depending on your taste)
Salt and Pepper to taste
Handful dried parsley (Again, I usually use fresh...)
Makes about 8 cups or so of salsa. I put it in mason jars and keep in the fridge. Stays good up to about 3 months.
I made this in my 14-cup Cuisi... My suggestion, mix all ingredients in a large bowl and add to food processor in batches. Pulse until desired consistency.
Note: This salsa is very HOT!! Also, I highly recommend wearing plastic gloves while handling and chopping the peppers and chilies.
From: LVgeogeek
4-14 oz cans diced tomatoes, drained (I usually use fresh, but I didn't want to go to the store)
1 medium white onion, chopped
4 large cloves garlic, chopped
2 tsp white vinegar
5 habanero peppers, chopped and stems removed
5 Serrano peppers, chopped and stems removed
about 5 ounces or so of roasted hot green chilies, peeled and stems removed
1 tsp cumin (more or less, depending on your taste)
Salt and Pepper to taste
Handful dried parsley (Again, I usually use fresh...)
Makes about 8 cups or so of salsa. I put it in mason jars and keep in the fridge. Stays good up to about 3 months.
I made this in my 14-cup Cuisi... My suggestion, mix all ingredients in a large bowl and add to food processor in batches. Pulse until desired consistency.
Note: This salsa is very HOT!! Also, I highly recommend wearing plastic gloves while handling and chopping the peppers and chilies.
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