Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
[Forget spring, today is gray and cold...granny]
http://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/chili-coll.html
Chili Recipes : COLLECTION
From: hz225wu
Date: Thu, 9 Sep 93 11:14:07 +0200
Contents
* Arcadian Eight Bean Chili (Shel Talmy)
* Black Bean Chili With Oranges (Darin Wilkins)
* Cashew Chili (Richard Darsie)
* Chili (Carol Sharp)
* Chili (Chuck Morford)
* Chili (Erik. A Speckman)
* Chili (Mike Van Pelt)
* Chili (Sandy Stempien)
* Cincinnati Chili (Kate Connally)
* C.V. Woods World Championship Chili (Shel Talmy)
* Dynamite Chili With Beans (Shel Talmy)
* Fast 2-Alarm Chili (Vanisa Yuthasastrakdsol)
* Fred Drexel’s 1981 Winning Recipe Chili (Shel Talmy)
* Green-Chile Stew (Scott Fisher)
* Green Chili - Triple HHH (Garry Howard)
* Jay Pennington’s Just Plain Good Chili (Shel Talmy)
* Judicial Misconduct Beef, Pork, Sausage Chili (Shel Talmy)
* Kathy Hirdler’s Fire Camp Chili (Shel Talmy)
* Los Venganza Del Almo Chili (Shel Talmy)
* Martin’s Turkey Chili (Martin Drabik)
* Queen Of Chilis (Kate Connally)
* Sandy’s Chili (Sandy Kaplan)
* Ten Chile Chili (Stephanie da Silva)
* Vegetarian Green Chile (Marie-Louise “Emmelle”)
* Zesty Chili (Brian Rush)
%%%%%%%%%%%%%%%%%%%%%%%%
*
From: talmy
ARCADIAN EIGHT BEAN CHILI
Ingredients:
Instructions:
Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or
until beans are just tender.
While the beans are simmering, heat a large skillet. Mince the bacon
and cook it until it begins to crisp. Add the onions and garlic and
cook over medium heat for 5 minutes. Add all the spices and the ground
Poblanos and cook another 5 minutes. Add the tomatoes with their juice
and the beer. Simmer for half an hour.
In another pan, cook the beef until the pink color disappears. Drain
and add it to tomatoe mixture.
When the beans are fully cooked, drain them, reserving the liquid, and
add the beans to the meat/tomato mixture. Salt to taste and let the
mixture simmer for about 1 hour. If it is too dry, add some of the bean
liquid.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: wilkins
Source: Sunset magazine, January 1993
BLACK BEAN CHILI WITH ORANGES
Ingredients + Instructions:
2 large (about 1 pound, total) onions, chopped
2 cloves garlic, pressed or minced
1 tblsp salad oil.
Place over high heat. Stir often until onions are tinged with brown,
about 8 minutes.
Add:
Bring to a boil over high heat. Reduce heat to simmer. Cover and
simmer until beans are tender to bite, about 1 1/2 to 2 hours.
While the beans simmer, prepare the fruit as follows:
2 1/2 pounds (approximately) oranges, mandarins (tangerines),
tangelos, or tangelolos. (Tangelolos, a cross between grapefruit
and tangelos, are a fairly recent development and aren’t widely
available.)
Ream enough fruit to produce:
Remove the peel and white membrane from the remaining fruit.
Thinly slice fruit crosswise. Remove any seeds.
After the beans become tender, raise heat to high, uncover, and boil
until most of the liquid evaporates, about 10 - 15 minutes. (Reduce
the heat and stir occasionally as mixture thickens.)
Remove beans from heat and stir in:
Ladle beans into serving bowls.
Place the sliced fruit equally on top of the beans in each bowl.
Add to taste:
Garnish with the remaining 1 tsp zest.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: darsie
CASHEW CHILI
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: prkenne
CHILI
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: cmorford
CHILI
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: especkma
CHILI
Ingredients:
Instructions:
If you can wait, it’s best to serve it a day later. Very good with
cornbread.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: mvp
CHILI
Ingredients:
Instructions:
The “chili powder” is bulk powdered “chili powder” chilies, New Mexico
chilies, I think. NOT the mixture with all kinds of other spices in it
that is more common in grocery stores. I like my chili heavier on the
chili powder, lighter on the tomatoes.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: sstempie
CHILI
Ingredients:
Instructions:
Bring to a boil, and reduce heat to VERY low. cook with the lid off an
Hour. Then cook 1 hour with the lid on. Cook on VERY low!
For a milder chilli take out the cheyenne pepper and the jalopenos.
Its best with grated chedder cheese on top and corn bread on the side!
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: connally
CINCINNATI CHILI
Ingredients:
Instructions:
I don’t know about you but I think the first one sounds so much better
that the second one. That’s why I never tried the second one.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: talmy
C.V. WOODS WORLD CHAMPIONSHIP CHILI
Ingredients:
Instructions:
In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2
hours.
Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares.
Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme
with beer until all lumps are dissolved. Add tomato mixture, chiles,
beer mixture and garlic to chicken broth.
Melt suet to make 6-8 tblspdroppings.Pour 1/3 of suet drippings into
skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops.
Add pork to broth mixture and cook slowly 30 min.
Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak
in remaining drippings about 1/3 at a time. Add to pork mixture.
Return to simmer and cook slowly about 1 hour. Add onions and green
peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20
min. Cool 1 hour then refrigerate 24 hours.
Reheat chili before serving. About 5 minutes before serving time, add
cheese. Just before serving, add lime juice and stir with wooden spoon.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: talmy
Source: Food & Wine 2/82
DYNAMITE CHILI WITH BEANS
Ingredients:
Instructions:
Heat oil in large skillet over med-high heat. Add onion, green pepper,
and garlic. Saute until tender. Transfer to Dutch Oven and set aside.
Add pork and beef to same skillet. Brown well. Stir into vegetables in
Dutch Oven. Add beans and their liquid along with tomatoes and
seasonings. Mix well, cover and simmer 1 hour. Add wine and cook,
uncovered, 30 minutes.
Season with salt and pepper. If mixture is too liquid, stir in some of
the tortilla flour paste to thicken.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: yuthasas
FAST 2-ALARM CHILI
Ingredients:
Instructions:
As soon as meat is no longer pink, drain off fat. Sprinkle meat with
the seasonings.
Add remaining ingredients and increase heat to medium high. Break up
tomatoes with a fork. As soon as the mixture comes to a boil, reduce
the heat to medium low. Boil gently covered, stirring occasionally for
about 10 minutes to develop the flavours.
Makes approximately 4 servings.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: talmy
FRED DREXEL’S 1981 WINNING RECIPE CHILI
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: sfisher
GREEN-CHILE STEW
Ingredients:
Instructions:
Now add chicken stock, stopping when most of the pork cubes are covered
with liquid. Stir well, reduce the heat to a simmer, cover and set the
timer for 30 minutes. Check occasionally to make sure the stuff isn’t
scorching on the bottom. When the timer goes off, check the consistency
and either add more stock if it’s gotten thicker/drier than you like it,
or raise the heat and cook uncovered to thicken if it’s too runny. Add
salt and black pepper now.
Serve with fresh corn tortillas, a pepper-garlic-onion garnish I’ll
describe shortly, and lots of cold beer, horchata, or jamaica. You can
also serve this with sour cream, which is nice.
Garnish:
Notes:
2. Hot chiles: The Anaheims are pretty mild. Some people like to add
jalapenos to this, but I preferred the serranos when we had the pepper
garden last year. I liked six Anaheims and six serranos when it was
just for me and Kim, but the girls wouldn’t touch it, which is why I
started making the garnish. You can also garnish with chopped fresh
cilantro or epazote if you can find it; we’re growing that and I love it
so far, it’s like a cross between cilantro and sorrel in flavor.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: garhow
GREEN CHILI - TRIPLE HHH (HOWARD’S HOTTER’N HELL)
Ingredients:
Instructions:
Cut chicken breasts into 1/2” cubes. Slice onions lengthwise. Chop
chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron,
skillet and brown chicken over high heat. It is best to do it in two or
three small batches. Remove to large saucepan. Add onions and garlic
to leftover oil and brown until onions are soft. Add oregano, cumin,
and red chili, and cook for two or three minutes. Transfer from skillet
to saucepan with chicken. Add tomato, tomatillos, chilis, and chicken
broth. Bring to a boil and simmer for 3 - 4 hours. Add water as
necessary to maintain the desired consistency. Add 3 - 4 tablespoon
cornstarch mixed with water prior to serving to thicken as desired.
Eat from a bowl accompanied with a warm flour tortilla or use it as a
sauce over chili rellenos, eggs, enchiladas, or just about anything.
One of my favorite meals is to grill a steak until nice and juicy,
smother with green chili, sprinkle some grated cheese on top and serve
with Mexican rice.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: talmy
JAY PENNINGTON’S JUST PLAIN GOOD CHILI
Ingredients:
Instructions:
Add chopped garlic, chili powder, salt, dash oregano, chile salsa and
jalapeno. Cook 30 min, season to taste with garlic salt and pepper,
then simmer 2 1/2 hours. Stir every 10-15 min.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: talmy
Source: Mike Donohue. Contributed by Dave Zurschmeide Cooks Online
JUDICIAL MISCONDUCT BEEF, PORK, SAUSAGE CHILI
3 tblsp Oil rendered from suet (or bacon drippings)
3 lbs Ground beef, the leanest, chili grind
2 lbs Round steak, extra lean (or flank steak), cubed
1 lb Pork shoulder, extra lean, chili grind or cubed
1 lb Linguica or andouille sausage, chopped fine
3 Purple onions, large, chopped small
3 Walla Walla Sweet Onions, or other sweet onion
6 Garlic cloves, finely minced
2 cup Green Chiles, chopped (Ortega or other good brand)
2 Green peppers, chopped small
2 Red peppers, chopped small
2 Celery ribs, minced
1/4 cup parsley, minced
8 tblsp Chili powder (GebhardtUs or other good brand)
2 tblsp Cumin, ground
2 tblsp Spanish sweet paprika
2 tblsp Oregano, dried (preferably the Greek variety)
4 Red peppers, dried (or 2 tblsp crushed)
2 tsp Black pepper, freshly ground
1 tsp MSG (Accent)
2 tsp Salt
1 tsp Coriander (crushed or ground)
2 tblsp Maggi Seasoning
1/4 cup Tiger Sauce
16 oz Beef broth
2 cup Tomato sauce (15 oz. Each)
1 cup Tomato paste (12 oz)
1 cup Italian plum tomatoes, whole, diced
2 tblsp Masa Harina (or flour)
1 lb Black beans (optional), soaked overnight
1 Beer from a good microbrewery like Ballard Bitters
Walla Walla sweets, diced, for garnish
Monterey Jack cheese, shredded, for garnish
Instructions:
In the meantime, heat 2 tblsp of oil in a large, heavy skillet. Add
garlic, onions, bell peppers, and celery. Cook until the onions are
clear. Remove and reserve.
Mix ground meats. Add 1 T. Oil to skillet and saute meat, cooking on
high heat until thoroughly browned. Drain fat. Remove ground meat and
reserve. Brown cubed meat, drain, and reserve. Place reserved
vegetables and meats in chili pot along with linguica (or Andouille).
Add all remaining vegetables, spices and liquids (except the beer, Masa
Harina, or beans), a little at a time, stirring and mixing thoroughly
between additions. Carefully bring temperature up to a simmer.
Cook covered on very low heat approximately 5 hours. Adjust the
consistency after 3 hours. If too thin, uncover and reduce by turning
up heat (carefully) slightly. If it is still not the desired
consistency, add masa harina (or flour) to thicken, beer to thin, as
needed. Taste and adjust for spices carefully (the flavor will develop
as the chili cooks). It should be hot enough to be memorable, but not
so hot it takes the skin off the roof of your mouth. ItUs better to
sneak up on hot. You canUt take it out. If it cries out to be hotter,
add just enough Louisiana hot sauce.
Finally, and only if you absolutely must, add the beans. A chili purist
would jettison them without a second thought. If you canUt bring
yourself to do it, but want to serve the chili beanless as God intended,
serve the beans on the side and let people indulge their own leguminous
perversions.
Serve topped with chopped Walla Walla sweets, shredded Monterey Jack
cheese, and a pinch of parsley.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: talmy
KATHY HIRDLER’S FIRE CAMP CHILI
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: talmy
Source: Bill Pfeiffer, 1982 World Champion Chili
LOS VENGANZA DEL ALMO CHILI
Ingredients:
Instructions:
In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet. Drain and add to simmering spices. Continue until
all meat is done.
Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and
meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar,
coriander seed, hot sauce and tomato sauce. Simmer 45 min.
Dissolve masa harina flour in warm water to form a paste. Add to chili.
Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot
Sauce for hotter taste.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: mdrabik
MARTIN’S TURKEY CHILI
Ingredients:
Toppings:
Instructions:
2. Heat the oil in a large, heavy bottom pot over medium high heat.
When hot, brown the turkey breast well on all sides. Remove and set
aside.
3. Add the onions, garlic, celery, and green pepper. Saute, stirring
frequently, until the vegetables are soft, 5-7 minutes.
4. Add the beans, tomatoes, water, chili powder, cayenne, and the
turkey breast. Heat until the pot starts bubbling, then reduce heat to
a slow simmer, partially cover, and simmer for 1 1/2 hour. Stir
occasionally, watching carefully that the bottom does not start to
stick.
5. Remove the turkey breast, remove the bone, and coarsely shred the
meat with two forks (hold the meat with one fork, tear with the grain
with the other.) Return the meat to the pot.
6. Heat a heavy bottom skillet over low heat. Add the whole cumin seed
and toast 2-3 minutes, shaking the pan occasionally, until lightly brown
and aromatic. Remove from heat. Coarsely crush the cumin in a mortar
and pestle or with a rolling pin. Add to the pot.
7. Cook an additional one hour, or until the beans are tender.
8. For the traditional approach, top with the cheese and sour cream;
for the modern/healthy approach, top with the avocado.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: connally
QUEEN OF CHILIS (Cincinnati-style)
Ingredients:
Instructions:
Add barbeque sauce and water. Bring to a boil. Add remaining
seasonings.
Cover and simmer over very low heat 30 minutes, stirring and tasting
occasionally, adding tomato juice if mixture is getting too dry. Chili
is best when allowed to age overnight in refrigerator and reheated.
To construct the plate of 5-way chili, layer spaghetti on a plate (a
small oval plate is traditional), top it with hot chili, then with a
sparse layer of beans, then chopped onions. Pat on plenty of cheese
while chili is still hot and serve immediately, with oyster crackers on
the side. Serves 4.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: Sandy Kaplan (made meatless by Richard Darsie)
SANDY’S CHILI
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: arielle
TEN CHILE CHILI
Ingredients:
Instructions:
Place the ancho, mulato and pasilla chiles on a baking sheet and toast
them in the oven until fragrant and puffed up, about 2 minutes. Remove
the stems and seeds and grind the chiles in a spice grinder or food
processor until powdered.
In a stockpot, combine the beef, bacon, ham and corn oil. Cook over
moderate heat until the fat is rendered and the bacon is golden, about
20 minutes.
Add the celery, ground chiles and ancho chile powder. Cook, stirring
frequently, until the celery is softened and the chile powder is
fragrant, about 10 minutes.
Add the cayenne, bay leaves, pequin chile, jalapeno and serrono peppers,
chipotle chiles, ham hock, tomatoes, tequila, stock, rosemary, sage and
oregano. Simmer uncovered over low heat, stirring occasionally, for 4
hours.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: mlj
VEGETARIAN GREEN CHILE
I serve this sauce over enchiladas, burritos, eggs, beans, using fresh
New Mexico green chiles. Do not use canned chiles for this recipe.
(They just don’t taste like green chiles to me.)
Amounts are approximate. I usually just dump ingredients, esp. chile
and garlic, until it looks “right”. This is a very forgiving recipe and
very basic. I so much appreciate the taste of fresh, unadulterated
green chile and garlic, that I rarely add any other seasonings.
Ingredients:
Procedure:
Optional ingredients:
Add with the chile and stock. Potatos help thicken the chile,
especially after it has been frozen since they tend to disintegrate in
the freezer. Add the cilantro after it has simmered to retain the fresh
cilantro flavor.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: rush
Source: 7/20/93 issue of women’s day magazine.
ZESTY CHILI
Ingredients:
Instructions:
Heat 1/4 cup vegetable oil in a 6 quart pot. Add vegetables. Cook over
medium-high heat 15-20 minutes, stirring 3 or 4 times until almost
tender.
Put 3 lbs. ground turkey (or beef) and 1 tbsp. minced garlic in a 8
quart pot. Cook, breaking up meat, until it is no longer pink. Stir in
the vegetables, four 28-oz. cans crushed tomatoes in puree (drain some
of the juice or it might be too watery), a 15 oz. can of tomato sauce
and 2 tsp. salt. Bring to a boil; reduce heat to medium-low. Simmer
15 to 20 minutes for flavors to develop.
You will have about 22 cups of meat sauce. You can use the sauce as is
for spaghetti sauce or freeze some for future chili.
(or you can decrease proportions and make less to begin with).
With 7 cups of the meat sauce, add 38-oz. of kidney beans and 2 or more
tablespoons chili powder. Top with shredded cheese and onions.
Refrigerate up to 5 days. Freeze up to 4 months.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
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The pros and cons of the new credit card rules
A new law that changes how credit cards work goes into effect Monday. The change will help to protect the public from unfair fees, but it’s not all good news.
http://www.cbs8.com/Global/story.asp?S=12013836&Call=Email&Format=HTML
How I envy you, working in a greenhouse.
I always thought that planting seeds was like planting a promise from God.
Never saw a seed that did not tempt me to collect and plant it.
You are right, the rain is crazy and does not understand at all, what we need.
Time to have a heart to heart talk with Mother Nature.
They do not charge freight, but they do have a $6.50 order processing fee - sooooo, it pays to stock up on many items (which seem to be excellently priced) - pool orders with others, etc.
I do appreciate them showing the sources on all their products.<<<
Thank you, I knew you would have the answer more quickly, than I would, by hunting for your first posts.
Yes, agree, knowing the country of origin is important today.
I have some Jello recipe books that were my Grandma’s.<<<
How wonderful.
In my family, we [I] still think it is not a special meal, without Jello salads, fruit salad and green salads.
So you can imagine how shocked I was to learn that Jello is considered a fad of the 1950’s.
The last time my brother was here, he saw a box of it and said he would love to have some.
A quick way to fix it, box of one of the berry Jello, do the hot water part and do not all add the cold water or only half to 2/3rds of it, to start it cooling, when it is syrupy add vanilla ice cream and streak it through.
LOL, guess you could add fruit, but I like the ice cream and jello alone.
And whatever you do, don’t bring up pies. I’ve been such a good boy ...<<<
How sad, for I have a file open now on the tool bar, titled
“Pies” - Pizza and other, includes fruit.
Later, I will attempt to get it posted for you.
LOL, as in evil laugh.
http://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/fajitas-coll.html
Subject: COLLECTION: Fajitas
Date: Mon, 19 Jul 93 16:11 CST
Contents
* FAJITAS 1
* FAJITAS 2
* FAJITAS 3
* FAJITAS 4: CHICKEN FAJITAS
* FAJITAS 5: Shrimp Fajitas
* FAJITAS 6
* FAJITAS 7
* FAJITAS 8: Real Tex-Mex Fajitas
* FAJITFAS 9 Fajitas on the Grill
* FAJITAS 10 Winter Fajitas
* FAJITAS 11 BEEF FAJITAs
-———— FAJITAS 1
Well, I wing my fajitas every time I do them, but here’s a guess at the
measurements.
2 Tablespoons oil
1 1/2 lbs boneless, skinless chicken breasts and thighs cut in thin slices
1 large onion, cut in slivers from pole to pole
1 green bell pepper, cut in slivers pole to pole
1 red bell pepper, cut (you guess it) in slivers pole to pole
4 cloves garlic, finely chopped
2 Tablespoons chili powder
3 teaspoons ground cumin
1 teaspoon black pepper
ground red pepper (to taste)
salt (to taste)
flour tortillas
In a large wok, warm the oil. Cook the chicken slices until done, stir
regularly. Add everything except tortillas. Mix well. Cook covered.
Stir every few minutes. It’s done when the peppers are tender and the
vegetables are starting to get browned in spots. Serve with warmed flour
tortillas. (I warm them individually in the microwave for 20 secs.)
Additional toppings for the fajitas can include salsa, sour cream,
avacados, and tomatos. To me cheese is a sacrilege; but, to each his own.
NOTE: My grocer carries “fajita tortillas”. These are smaller and
thicker than ones I would use for burritos. They hold up much better with
the fajita filling.
NOTE 2: If tortillas are not handy, use pita halves. They work great.
- Jeff
-———— FAJITAS 2
Fajitas are marinated skirt steak. This is the diaphragm muscle
in the cow. Anything else is NOT a true fajita.
INGREDIENTS
1 skirt steak for each 4 people ( this is the diaphragm muscle)
Kraft Zesty Italian Salad Dressing.
Flour tortillas
Refried beans
Guacamole
Grated cheddar cheese
diced tomatoes
Salsa
Marinate skirt steak in enough salad dressing to cover meat,
for a full 24 Hours, NOT LESS!
grill steak over charcoal (mesquite is best)
slice steak with the grain into thin strips
warm tortilla (works great to wrap in Saran wrap and heat in microwave)
spread some beans down center of tortilla, add some meat, top with
other condiments, roll into a tube and enjoy.
Not bad, but if you live in a part of the country where you can get “real”
Mexican food products, you can marinate the meat in something called “mojo
criollo”. This comes in bottles and consists of oil, vinegar and an
assortment of other spices. It’s specifically for this kind of use. It’s
available in most Supermarkets around here.
Tom’s recipe mentions a couple of important points:
1) Marinate the meat overnight at least. It makes a big difference. You
can also do this with skinless, boneless chicken breasts.
2) Slice the meat *after* cooking, not before. The pre-cut beef and chicken
products “for fajitas” you see some places just don’t come up to snuff.
-———— FAJITAS 3: (from USENET cookbook)
Fajitas originated in Texas as a way to make cheap meat
palatable. Unfortunately, it was too successful. It is
still palatable, but because the word is out that fajitas
are so delicious, the meat isn’t cheap any more. Because
this is not a traditional Mexican dish but a recent inven-
tion of Mexican immigrants, there is no fixed formula for
it. Many different Kinds of marinade are used; this one is
adapted from a recipe given to a friend over the phone by
Tortuga’s in Austin, Texas.
INGREDIENTS (serves 8)
3 lb skirt steak
2 large yellow onions
2 Tbsp vegetable oil
16 flour or whole-wheat tortillas
2 cups grated cheese
3 cups guacamole
MARINADE
1 cup lime juice
1 Tbsp ground black pepper
2 Tbsp garlic, minced
PICO DE GALLO
1/2 cup fresh cilantro, chopped
2 scallions, chopped (green onions)
2 large tomatoes, chopped
1 tsp garlic, minced
PROCEDURE
(1) Combine marinade ingredients in a large glass baking dish.
(2) Peel the fatty membrane from both sides of the
skirt Steak. This requires a very sharp knife. Add
meat to marinade and marinate for at least 4
hours, preferably overnight. Keep it in the refri-
gerator if you marinate overnight.
(3) Make the pico de gallo: combine all of the
ingredients in a small serving bowl.
(4) Slice the yellow onions into 1/4-inch slices, and
cut each slice into a semicircle. Grill the meat
until it is cooked slightly less than the way you
like it. Meanwhile, saute’ the onions in the oil
until they are soft. Use a large frying pan that
will have enough room for the meat later.
(5) After removing the meat from the grill, slice it
into strips that are cut across the grain. The
strips should be 3-4 inches long and 1/4 inch
thick. Add the strips to the onions in the pan,
and fry for another minute or two.
(6) Place on the table the pan full of meat, the bowl
of pico de gallo, a basket with the tortillas, a
bowl with the guacamole, and a bowl with the
grated cheese. You may wish to provide picante
sauce in addition.
(7) Each person makes their own fajita by taking a tor-
tilla, spooning some of the meat onto it, then
adding their choice of each of the other ingredients
in whatever combination they want.
NOTES
Skirt steak is somewhat like flank steak: somewhat tough,
and with a very stringy texture. It is covered on both sides
with a fatty membrane that must be removed or the meat will
be very tough. The key to good fajitas is the proper removal
of this membrane.
Fresh-squeezed lime juice is best, but bottled will do.
Some people from out of state choose to put sour cream on
their fajitas.
Time: 45 minutes preparation, several hours marinating,
10 minutes cooking. Precision: no need to measure.
>From: whitley
-———— FAJITAS 4: CHICKEN FAJITAS
Prep: 10 Min. Marinade: 1 Hour Cook: 10 to 15 Minutes
Serves: 6
1 1/2 lbs. skinless, boneless chicken breasts
1/4 cup bottled taco sauce (Tabasco or the like)
3 tbs lime juice (best if real limes used)
3 tbs tequila
2 ea jalapeno peppers, seeded and minced
1 ea crushed dried habanero
2 ea garlic cloves, minced
1 tsp salt
1/2 tsp ground cumin
12 ea flour tortillas
Salsa \
Guacamole \
shredded lettuce \ as accompaniment
sour cream /
shredded cheese /
Pico de Gallo /
Rinse chicken breasts and pat dry. Trim off any fat or
gristle. In a large bowl, combine taco sauce, lime juice, tequila,
jalapenos, garlic, salt, and cumin. Add chicken and toss to coat.
Cover and marinate, tossing occasionally, 1 to 2 hours at room
temperature, or up to 12 hours refrigerated.
Prepare a hot fire. Set chicken on an oiled grill 4 to
6 inches from heat. Grill, turning and basting with marinade
several times, until chicken is white throughout but still moist,
8 to 10 minutes. Let stand 3 to 5 minutes before cutting or tearing
into large strips.
While chicken is standing, heat tortillas directly on
grill for 20 to 30 seconds per side, or wrap in foil in 2 packages,
6 tortillas to a package, and warm, turning several times, 3 to 5
minutes.
To serve, put chicken strips on tortillas. Top with
salsa, guacamole, shredded lettuce, and sour cream. Roll up and
eat.
Serving Suggestions: Serve with “Black Bean Salad” and top shelf
margaritas!
Enjoy!
FAJITAS 5: Shrimp Fajitas
None of the recipes I’ve tried seemed worth posting, until this
one. It’s so darned good, I had to share it.
1 pound shrimp, shelled
1 cup lightly packed chopped cilantro
1 clove garlic, pressed
1/3 cup lime juice
4-6 flour tortillas
1 Tbsp vegetable oil
2 green bell peppers, sliced
1 onion, sliced
1/2 cup plain non-fat yogurt
green salsa (optional)
Marinate shrimp in lime juice with garlic and cilantro for 20
minutes at room temperature. Warm tortillas in foil in oven.
Heat oil in skillet and saute bell peppers and onions for 10
minutes, stirring occasionally. Take vegetables out and put
shrimp with juice in. Cook on high heat about 3 minutes until
done (cut to test, should be opaque in center). Put vegetables
back in pan, warm them up, add yogurt. Place mixture on flour
tortillas, roll them up, and top with salsa.
This recipe came from a cookbook which I think was entitled
“Light & Lively” by Sunset...something like that. As you can
see, it is a low-fat as well as nutritious meal. Yum yum!
lisap
-———— FAJITAS 6
I have a very easy recipe that I use (I think I got it from the back
of the tortilla package).
Marinate strips of steak and or chicken in Italian Dressing for a couple
of hours. (I have marinated over night)
Cook meat in hot skillet in a little bit of oil. Add green pepper,
red pepper and onions (that have been sliced). Add the rest of marinade
to the skillet and cook until the veg. are tender and the meat is done.
You can season with garlic, but I find the seasoning in the dressing
to be fine.
Serve on warmed tortillas with chopped lettuce, tomatoes and sour cream.
YUMMY! and its real easy.
Angie
-———— FAJITAS 7
LIME JUICE is our basic fajitas recipe. Marinate the beef or chicken
in lots of lime juice, at least a few hours. Then we grill (if it’s a fillet)
or saute (if it’s strips or raining), sauteeing usually with cumin.
To serve: my husband prefers plain meat with some fresh coriander leaves
added as he wraps in tortillas. I want more vegies so I usually sautee
onions and peppers, usually with lots of cumin and some garlic, but the
spices varies. I also eat the fajitas with the fresh coriander, yogurt,
and maybe chopped tomatoes or some salsa.
The fresh coriander is essential for us.
Aiko
-———— FAJITAS 8: Real Tex-Mex Fajitas
This is a fajita recipe by one of my dad’s college buddies, Abel
Garcia, a native Texan. The quantities are party-sized.
10 lbs. fajitas (flank or skirt steak)
4 lemons or limes plus rinds
1 can beer or wine
1 6oz can pineapple juice
2 tbsp vinegar
2 tbsp tenderizer
2 sweet onions, sliced (not diced)
8 cloves garlic, minced
1 tsp lemon pepper
1 tsp cumin
1/2 tsp oregano
1 tsp black pepper
Mix all the ingredients of the marinade together, then trim the meat.
Marinade the meat overnight (we put it in big ziplock bags) in the
refrigerator.
Cook over a hot fire on the grill til medium. Grill the onions too,
if you like (fresh sliced bell peppers are also good). Have the
buffet ready when you start grilling the meat: tortillas, diced
tomatoes and onions, refried beans, guacamole, sour cream, grated
cheese, pico de gallo, salsa, etc. While the meat is still hot
off the grill, slice it into strips and serve.
Laura
——————FAJITAS 9 Fajitas on the Grill
from the “El Paso Chili Company’s Texas Border Cookbook”
by Park and Norma Kerr
Here is a grand mixed fajita parrilla: grilled skirt steak, lobster, chicken,
and shrimp—a real party. On simpler occasions we halve the marinade
and use just one or two of the main components.
Two practical notes: The live lobsters can be replaced with 4 defrosted
frozen lobster tails, slightly undercooked according to the directions on
the package. And, although some grill manufacturers warn against heavy
basting, Park has always just dumped all the remaining marinade over the
fajitas on the grill (the fuming cloud of steam and smoke is full of flavor)
and he reports it has not harmed his grill.
2 1/4 pounds (2 or 3 pieces) skirt steak
1 1/2 pounds boneless, skinless chicken breasts, halved
and trimmed of fat and connective tissue
1 pound (about 18) large shrimp, shelled and deveined
2 live lobsters (about 1 1/2 pounds each)
2 Tbsp plus 1 tsp salt
2 cups tomato-based bottled hot salsa
1 cup chopped red onion
1 cup packed fresh cilantro (stems may be used)
4 fresh jalapeno chiles, stemmed and chopped
1/4 C gold tequila
1/4 C fresh lime juice
1 cup amber beer, such as Dos Equis
24 6-inch flour tortillas, warmed
Pico de Gallo
Guacamole
Bring a very large pot of water to a boil. Stir in 2 tablespoons
salt, add the lobsters, and cook them, stirring once or twice, for 10
minutes. The lobsters’ tails, when straightened, should snap back in place,
and the lobster meat should be almost fully cooked. Cool the lobsters to
room temperature in a colander. Crack open the claws and body shell and
remove the lobster meat in pieces as large as possible. The lobsters can be
cooked up to 1 day in advance. Wrap the meat and refrigerate it.
In a food processor, working in batches if necessary, puree together the
salsa, red onions, cilantro, jalapenos, tequila, lime juice, and 1 teaspoon
salt. Stir in the beer. In two or three shallow nonreactive dishes, combine
the lobster meat, skirt steaks, chicken breasts, and shrimp with the
marinade. Cover and let them stand at room temperature, stirring
once or twice, for 2 hours. Thread the shrimp on skewers.
Preheat a gas grill (medium-high) or light a charcoal fire and let it
burn down until the coals are evenly white. Position the rack about 6 inches
from the heat source. Lay the skirt steaks on the grill and spoon half the
will be steam and smoke), and cover the grill. Cook another 7 minutes,
turning the chicken breasts, lobster meat, and shrimp at the halfway point,
Transfer the steaks and chicken breasts to a cutting board, tent them with
foil, and let them rest 10 minutes. Keep the shrimp warm. Slice the lobster
nd serve immediately, accompanied by the warmed tortillas, pico de gallo,
and guacamole.
-—————FAJITAS 10 Winter Fajitas
from the “El Paso Chili Company’s Texas Border Cookbook”
by Park and Norma Kerr
These indoor fajitas are for the dead of winter, when the grill is
buried under a snowdrift, or for any time, really, when you just don’t
want to cook outdoors. This marinade is slightly different from the
one we use for our grilled fajitas (above), it boosts the flavor with
chipotles and liquid smoke flavoring to make up for the lack of an
open flame. Cook these in one or two heavy cast-iron skillets or
on a large ridged cast-iron grill pan that will fit across two burners.
(Those cute little fajita skillets that come with a wood or wicker
holder are useless for cooking on, but two or three can be preheated
and used as serving pieces.) Be sure to turn off the smoke alarm before
setting out to make this recipe.
2 l/2 to 3 pounds skirt steak, cut into -inch sections
Nonstick cooking spray
1 large onion (about 1 pound), peeled, halved, and cut
into thin slices
2 large heavy sweet red peppers, stemmed, cored, and cut
into julienne strips
1/2 teaspoon salt
1 cup tomato-based bottled hot salsa
1/2 C chopped red onion
1/2 C packed fresh cilantro (stems can be used)
1/4 cup olive oil
3 chipotles adobado, with clinging sauce
2 Tbsp tequila
2 Tbsp fresh lime juice
1 Tbsp liquid hickory smoke flavoring
1/2 C amber beer, such as Dos Equis
18 6-inch flour tortillas, warmed
Pico de Gallo
Guacamole
note: “chipotles abobabo” are pickled peppers in tomato sauce
In a food processor, puree salsa, red onions, cilantro, 2 tablespoons of
the olive oil, the chipotles, tequila, lime juice, and liquid smoke. Stir
in the beer. In a shallow nonreactive dish, pour the marinade over the
skirt steak and let it stand at room temperature, covered, turning it
once or twice, for 2 hours.
Heat one or two heavy cast-iron skillets or a cast-iron stove-top grill
pan over medium-high heat. When they are very hot, lightly coat the skillets
with nonstick cooking spray. Letting the excess marinade drip off, and
working in batches if necessary, place the meat in the skillets. Cook,
turning once or twice, until browned on the outside and medium-rare
inside, 4 to S minutes per side. Transfer the meat to a cutting board
and let it rest for 10 minutes.
Meanwhile, in a large heavy skillet over medium heat, warm the
remaining 2 tablespoons of olive oil. Stir in the onions and sweet red
peppers, season with salt, and cook, covered, stirring once or twice, for
8 minutes.
Cut the meat, across the grain and at a slight angle, into thin slices.
Add the meat and any juices from the cutting board to the skillet with the
onions and peppers. Raise the heat to high and cook uncovered, tossing
and stirring, until the meat is heated through and the onions and peppers
are lightly browned, about 5 minutes. Transfer to heated fajita pans or a
large heated platter and serve immediately, accompanied by warmed
tortillas, pico de gallo, and guacamole.
—————FAJITAS 11 BEEF FAJITAs
Ingredients:
Beef skirt steaks (you may have to ask the butcher for these outside the
Southwest; they are inexpensive and readily available in the prime fajita areas
of the country such as Texas) [Note that you can use flank steak if forced to
but it just doesn’t taste the same.]
Flour tortillas
For the meat marinade:
Olive or other vegetable oil as preferred and about an equal amount of fresh
lime juice (or a combination lime juice and white vinegar); salt; pepper to
taste; minced garlic or garlic powder
Accompaniments:
salsa, raw sliced onions, shredded mild cheese, diced tomatoes, shredded
lettuce, sour cream, etc.
First, marinate the skirt steaks in the oil/lime juice mixture as described
above. Overnight in the refrigerator works well using a ziploc bag. The amount
of marinade depends on the amount of meat. [The lime juice imparts an
incredibly sweet and fresh taste to the meat; you will love the effect.]
Prepare your accompaniments and have them ready for guests to use according to
their own preferences. Some people fry onions (instead of using them raw) and
others cook some green pepper as accompaniments. I personally think that this
detracts from a simple fresh taste, but hey this is food, not medicine...
Grill the fajitas outside (over wood charcoal if you can get it)—over a medium
hot fire this will require about 10 minutes a side. After grilling, allow the
skirt steaks to sit for a couple of minutes, then slice across the grain in
relatively thin slices.
Warm the flour torillas slightly (microwave will do nicely if you aren’t a
purist).
Allow people to assemble the fajitas themselves: slices of meat rolled in the
torillas together with accompaniments of their choice. You may also want to
have some hot pepper sauce and cilantro also at the ready.
This is a “can’t lose” company dish; the meat when re-heated tastes good as
left-overs as well.
Michael
Chile Rellenos & Other Mex. Recipes
From: joseph
Date: 1 Sep 93 08:39:35 CST
This recent collection of Mexican recipes contains three for rellenos.
A Collection of Misc. Hispanic Recipes from Netters
Keiko’s Tex-Mex 7-Layer Dip
My boss, Keiko Horton, gave me this recipe. It’s one of her most popular.
The trick to keeping the dip from being runny is to drain and (in some
cases) pat dry with paper towels everything.
Layer 1: 2 large cans bean dip (preferrably Frito Lay)
- drain any water from cans and spread on bottom of a
rectangular cake dish
Layer 2: 3 avocados peeled and crushed
2 tbsp. lemon juice
sprinkling of garlic salt
- mix 3 ingredients well and spread over bean dip
Layer 3: 16 oz. sour cream
1 pkg. taco seasoning mix
- mix well and spread over avocado layer
Layer 4: 1 bunch green onions, chopped fine
- spread over sour cream layer
Layer 5: 2 large tomatoes, sliced, seeds removed, patted dry on
paper towels, and diced
- spread over onions
Layer 6: small can sliced black olives, drained, patted dry, and
chopped
- spread over tomatoes
Layer 7: 4-8 oz. cheddar cheese, grated
- spread over black olives
-—————————————End Recipe————————————————
From: jagordon
Mexican Lasagne
Soak, cook and mash 1 pound pinto beans, seasoned with a little garlic,
cumin and chili powder .
1 dozen corn tortillas
1 container non fat ricotta cheese
1 16 ounce container salsa
non fat yogurt - optional
In a casserole, spoon a couple spoonfuls of salsa cover bottom of casserole
with tortillas.
Spread a layer of mashed beans
Spoon on some salsa
Layer of tortillas
Layer of ricotta or tofu
Spoon on some salsa
Tortillas
Beans yogurt and salsa
Bake 350 degrees farenheit for about 1/2 hour.
Good with mexican rice and/or a big salad.
————————————End Recipe-———————————
From: gjs8323
TAMALE PIE
Ingredients (for approximately 10 servings, if not more)
-2 lbs ground beef (don’t use the leanest stuff, the fat gives flavor, and is
poured out after cooking anyway)
-2 approx. 16 oz. cans corn
-2 approximately 26 oz. cans diced totatoes
-1 ripe green bell pepper
-3 beef tamales (XLNT brand are recommended if available)
-1/4 lb. cheddar cheese (I use colby longhorn)
-1 small can pitted black olives
Directions:
-Thoroughly break up and brown ground beef, drain fat
-Combine equal amounts diced tomatoes and corn in a strainer, mix and drain
thoroughly.
-Grate cheese
-Slice tamales (make sure they’re thawed and drained) into approx. 1/4 inch
slices
-Gut and slice bell pepper into approximately 1/8 inch ring slices (i.e. cut
horizontally through pepper).
-In an approximately 13” dia. by 8” deep casserole bowl, layer the above
ingrediants as follows, from bottom to top.
-1 layer tamale slices
-1 layer corn/tomato mix
-1 layer ground beef
-1 layer corn/tomato mix
-1 layer ground beef (Note: a layer is just enough to cover the
-1 layer grated cheddar cheese previous layer)
-1 layer tamale slices
-Decorate with bell pepper slices and olives, putting pepper slices so their
edges touch, but don’t overlap (O.K. they can overlap a little!), and fill in
holes with olives, as many as you want.
Cooking:
Bake in a preheated 375 degree F oven for 1 hr.
Serving suggestions:
This dish can be served several different ways, it’s great with flour
or corn tortillas as burrito stuffing, on a fried tortilla as tostada topping,
or served all by itself with sour cream, guacamole, salsa. Best of all, if you
can’t possibly consume all of it’s mass in one sitting it keeps for about a
week in a refrigerator.
Phyllis
Fajitas
Marinade:
2 Tbsp oil
2 Tbsp lemon juice
1 clove garlic, minced
1 1/2 tsp seasoned salt
1 1/2 tsp oregano
1 1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper
1 1/2 lb. steak or chicken, cut in strips
Fajitas:
1/2 cup cilantro (optional)
1/2 cup chopped onions
1 cup red peppers
1/2 cup sliced green onions
3 to 4 Tbsp oil
8 tortillas
Directions:
In skillet, quickly saute vegetables in oil until lightly browned. Remove
from pan. Saute meat 4 to 5 minutes. Return vegetables to pan and
toss with meat. Spoon into tortillas.
(of course, marinade the meat in the marinade for at least an hour
before beginning)
-——————————————End Recipe—————————————
From: MWORKMAN
Here is a recipe for tortillas that was adapted from Simply Simpatico:
A Taste of New Mexico. It was originally posted by Steve H.
Flour Tortillas (Makes 12)
4 cups flour, all purpose or 1/2 all purpose and 1/2 whole wheat
1 1/2 tsp salt
1 1/2 tsp baking powder
4 T shortening, margarine and Crisco both work
1 1/2 cup warm water, may vary with the flour used
Combine the dry ingredients, then cut in shortening. Make a small well
in the center and gradually add water. Knead the dough until it is
soft, smooth and elastic. Set aside 10 minutes, then divide into 12
equally sized balls. Roll balls into 1/8 inch thick circles, and cook on
a preheated, ungreased grill for about 2 minutes a side, until the tortilla
is lightly speckled. Cover to keep warm.
——————————————End Recipe—————————————————
From: D.Rutherford
Tacos
Dry Ingredients
2 tablespoon Cumin powder
1 tablespoon Nutmeg powder
1 tablespoon Pimento (Allspice) powder (NB not pimiento)
1 tablespoon Paprika (hot or sweet)
1 tablespoon cracked peppercorn
salt to taste
Wet Ingredients
1 medium onion, diced
1 medium green capsicum, diced
1 medium red capsicum, diced
1 seeded tomato, roughly chopped
12 hot little fresh red chillies, sliced
6 pickled jalapenos, sliced
1 tablespoon tomato paste
1/4 cup tomato juice
2 tablespoons of olive oil
Meat
1 kilo lean choice grade mince (ground beef)
To Cook
*In a heavy bottomed frying pan (skillet) saute the onion in the oil until
golden
*Add the mince and fry with stirring until cooked dry. This means all the
water has gone and only oils remain; the meat looks dry at this point.
*Add all the dry ingredients to the meat and cook for two minutes with
stirring. This cooking without water brings the natural oils out of the
spice and gives a better flavour. If too dry then add a little oil, not
water.
*Add the wet ingredients and stir in well.
*Reduce heat to very gentle, cover fry pan and cook for 3/4 hr. Stir
occasionally to reduce sticking to pan.
The mixture should not be runny, if so remove lid and reduce.
Real taco meat should not be mince but in fact shredded cooked beef. I like
a chunk of tough stuff simmered in vegetable stock until VERY tender. Make
sure, when shredding by hand, that you shred along the grain; not against
it.
-————————————End Recipe-———————————————
From: kmh2
Taco Salad
1 head lettuce, broken into bite-size pieces
4 medium tomatoes, diced
1-1/2 lb. hamburger
3/4 cup water
1 (8 oz) bottle Thousand Island dressing
1/2 cup sugar
1 onion, diced
8 oz. cheddar cheese, shredded
1 pkg. taco seasoning mix
1 pkg. taco flavored corn chips
Brown the burger. Reserve 1 tablespoon taco seasoning mix. Add
the rest to the meat with about 3/4 cup water. Simmer for a few
minutes then remove from heat. Let cool. Layer lettuce, tomatoes,
onion, meat, and cheese. Repeat layers until all is used.
Refrigerate.
Sauce: Mix 1/2 cup sugar, 8 ounces Thousand Island dressing, and
1 tablespoon taco seasoning mix. Just before serving, add sauce
and broken taco chips to vegetables and toss. Enjoy!
—————————————End Recipe——————————————
From: whitney
Taco Salad
1 lb. ground beef
1 taco seasoning packet (I use Shilling)
1/2 head of head lettuce, chopped
1/2 bag tortilla chips, broken into medium size pieces
1 can garbonzo beans, drained
1 can kidney beans, drained
1-2 cups grated cheddar cheese
1 avocado, diced
1 tomato, diced
1/2 red onion, diced
sour cream and salsa for garnish, if desired
Brown the ground beef, and season with packet, following directions
on package as if you were making for tacos. Set aside and allow
to cool slightly while you make the rest of the salad. Mix together
the lettuce, garbonzo and kidney beans, cheese, avocado, tomato
and onion. Add tortilla chips and meat last, toss, and serve
immediately, topped with sour cream and salsa if desired. (The
seasoning/sauce on the meat become your dressing, and you really
don’t need anything else.)
——————————————End Recipe—————————————
From: spp
Chile Rellenos (4 rellenos, serves two)
4 Anaheim chiles, roasted and peeled (canned Ortegas work OK)
3-4 oz. monterey jack cheese
8 oz. mild green chile salsa (canned salsa works OK)
2 eggs, separated
Stuff the chilis with the cheese. Whip the whites of the eggs
until extremely fluffy; then add the yolks and stir once or twice
(overstirring will deflate them).
In a large frying pan, heat 6 oz. of salsa to boiling. Reduce
heat. Place 2/3 of the egg mixture in the pan in four
relleno-sized lumps. Place one stuffed chile on top of
each lump, and the remaining egg mixture on top of the
chiles. Use up the remaining salsa by carefully spooning
a dollop of salsa on top of each relleno. Cover and
cook over low heat for a few minutes — until the
egg is firm and the cheese melted; do not overcook.
You will need a large pancake turner to dish the rellenos from
the frying pan onto serving plates — they have a tendency to
fall apart, so do this carefully.
To make these extra wonderful, start with fresh Anaheim peppers,
two green and two red, roasting and peeling them right
before preparation.
-———————————End Recipe-———————————
From: sfisher
Chile Relleno
The classic Mexican-restaurant chile relleno uses what’s called a
Long Green Chile, of a number of cultivars. Easiest to come by is
the Ortega brand of canned green chiles, which are known as the
Anaheim chile when fresh. They’re almost completely fire-free
but very flavorful, especially the ones we picked last night for
chile verde (recipe later, this one’s a winner). You can stuff
any pepper you like; I’ve stuffed habaneros, poblanos, Fresnos,
Hungarian hot wax peppers, Spanish Spice, etc. They’re all good,
but the one that is most often used in restaurants is the Anaheim,
mainly due to Col. Ortega’s trek in 1906 from New Mexico to Oxnard,
California, and later to Anaheim, where he developed a technique
for roasting and peeling chiles mechanically.
If you’re using fresh chiles, that’s the trick: roasting and
peeling. Batter won’t stick to the shiny outer skin of fresh
peppers, so you have to remove it. Besides, the taste changes
drastically when you fire-roast a pepper, and it’s worth doing
at least once — except you’ll probably get hooked. (I covered
roasting peppers not long ago, but basically, you hold them in
an open fire till they turn black, then let them cool and peel
off the black skin. The flesh of the peppers stays green, or
red, or orange, and takes on a smoky flavor.)
Once roasted, make a slit about 1/3 to 1/2 the length of the pepper,
just below the calyx (the base of the flower around the stem). CUt
out the core and seeds. Stuff the chiles with cheese — the classic
is to use Monterey jack, but I’ve become addicted to the salty-sour
taste of feta or goat cheese (and goat cheese is more likely what
the Indians of New Mexico would have used anyway, it turns out).
For the Mexican restaurant flavor, beat egg whites to stiff peaks,
then fold in beaten yolks with a little salt. Dip the stuffed
peppers in this batter and then fry immediately in hot oil, removing
to drain on paper towels when the coating turns golden brown.
What I’ve come to like, however, is dipping the peppers in beaten
egg, then in corn meal, then in egg and in corn meal again. Then
deep-fry them and drain when golden. This gives a crispier crust
with a great corn-meal snap to it; blue corn meal gives it a deeper
flavor and looks really cool besides.
In a restaurant, they’ll serve these with a basic salsa ranchera,
which I don’t like well enough to know how to make it. I usually
serve the ones I describe with sour cream and a fresh pico de gallo
(chopped tomatoes, fresh chiles, onions, cilantro, cumin, salt, and
lime juice). They would be Homeric with a green chile-tomatillo sauce.
I’ve also stuffed them with cheese, topped them with a grated cheese
and popped them under the broiler for a low-fat/low-mess variation.
In some ways I prefer that: there’s more roasted-chile flavor than
there is with the battered-and-fried variety, but you do miss the
nifty crunch and the corn-meal flavor.
-—————————————End Recipe-——————————————
From: jsmith
BAKED CHILI RELLENOS
Stuff 6-8 fresh roasted and pelled chilies (remove seeds, but keep stems)
with monterey jack or longhorn cheese. Lay in greased casserole and pour
batter over. Bake 325 until batter is done and lightly browned on top,
25 - 30 minutes. Serve with cheese sauce.
BATTER:
Beat 4 or 5 egg whites very stiff and add 1/4 tsp salt, add the yolks and
continue beating while adding 2 Tbls flour.
CHEESE SAUCE:
Heat and bubble 2 Tbls butter and 2 Tbls flour and 1/4 tsp salt. Add
1 cup milk. Heat and stir until thick. Add 1 cup shredded cheddar or
longhorn cheese and melt.
NOTE: To make for a party, open the chilies and lay flat, use grated
cheese to make a complete layer, and add another layer of chili.
Top with batter and bake as above.
amyl
http://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/mex-coll.html
http://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/sds-tamale-coll.html
Stephanie da Silva’s Tamale Collection
From: arielle
Date: Tue, 13 Jul 93 12:56:08 CDT
Contents
* Basic Tamales
* Turkey in Green Mole Sauce
* Pork in Red Tomato Sauce
* Sweet Tamales
Basic Tamales
This is a simplified recipe for tamales but they still should have a
fairly authentic taste.
24 dried corn husks
1 cup lard
1 teaspoon salt
2 1/2 cups masa harina mix
1 1/2 cups warm pork or poultry broth filling (Turkey in Green Mole
Sauce or Pork in Red Tomato Sauce)
To soak corn husks, cover with warm water; weigh down. Let soak at
least 3 hours or overnight.
For tamale dough: Beat lard and salt until fluffy. Slowly beat in
masa harina mix alternately with broth until very light and fluffy.
To assemble tamales: Drain corn husks, pat dry. Spread 2 tablespoons
dough on center of husks forming a 3 x 2-inch rectangle and spreading
copletely to right edge.
Spoon 1 tablespoon filling lengthwise down center of rectangle.
To enclose tamales, turn right side over to center of filling; fold
left side over filling, allowing plain part of husk to wrap around
filling. Fold top end down over bottom end. Secure ends by tying a
string around center of tamale.
To steam tamales, place a rack 2 inches above gently boiling water
in steamer or 4-quart dutch oven. Stack tamales, folded side down,
on rack. Cover, steam about 2 hours or until done. To test for
doneness, remove one tamale from center and one from side of steamer.
Open husks; tamales should be firm and come away easily from husk.
Makes 24.
Turkey in green mole sauce
3/4 cup turkey or chicken broth
1/2 cup toasted sesame seeds
1/4 teaspoon cumin
1/8 teaspoon pepper
1 cup canned, drained, chopped tomatillos
1/4 cup chopped onion
4 serrano chilies, seeded and chopped
1 1/2 teaspoons salt
2 garlic cloves
2 sprigs fresh coriander
2 tablespoons lard
2 cups shredded, cooked turkey or chicken
Place broth, sesame seed, cumin and pepper in blender container.
Blend until smooth, set aside. Place tomatillos, onions, chilies,
salt, garlic and coriander in blender, blend until smooth. Heat lard
in heavy 10-inch skillet; add tomato puree (hm, I noticed this recipe
neglected to list the amount. I’d say try 1/8 to 1/2 cup). Cook over
high heat about 10 minutes or until reduced, stirring occasionally.
Reduce heat. Gradually stir in sesame seed mixture. Do not boil.
Add turkey; continue cooking over low heat 5 to 10 minutes or until
mixture is thick. Makes about 2 1/2 cups.
Note: To use fresh tomatillos, remove papery husks; rinse. Place in
saucepan, cover with water. Simmer about 10 minutes, or until tender.
Drain.
Pork in red tomato sauce
2 large ripe tomatoes
2 garlic cloves
1 teaspoon salt
1 tablespoon lard
1/2 cup choped onion
4 fresh jalapenos, seeded and chopped
2 cups shredded cooked pork
Broil tomatoes until charred on all sides; cool. Place in blender
container with garlic and salt; blend until smooth. Heat lard in
heavy 10-inch skillet. Add onion; saute until tender. Add tomato
puree and chilies. Continue cooking over medium heat about 5 minutes.
Add pork; continue cooking over medium heat 8 to 10 minutes or until
mixture is thick. Makes about 2 1/2 cups pork filling.
Sweet tamales
32 dried corn husks
1 cup lard
1 teaspoon salt
3 cups masa harina mix
1 1/2 cups warm water
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspon cinnamon
1/4 teaspoon nutmeg
2/3 cup chopped pecans
2/3 cup raisins
Soak husks according to directions in Basic Tamales. For tamale dough:
Beat lard and salt until fluffy. Slowly beat in masa mix alternately
with water until very light and fluffy. Add brown sugar, baking powder,
cinnamon and nutmeg, mixing until well blended.
To assemble tamales: Drain corn husks; pat dry. Spread 2 tablespoons
dough on center of husks, forming a 3 x 2-inch rectangle and spreading
completely to right edge. Spoon 1 teaspoon each pecans and raisins
lengthwise down center of rectangle.
To enclose and steam tamales, proceed according to directions in Basic
Tamales. Makes 32.
http://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/vege-bean-ench.html
Vegetable Bean Enchiladas
From: leong
Date: Thu, 15 Jul 1993 21:11:57 GMT
Ok, so zucchini isn’t a main ingredient, but it’s a recipe with
zucchini as /an/ ingredient, and I like it, so. . .
Note: This recipes has received several (local) rave reviews. Really.
1 dozen tortillas [flour preferred to corn -cl]
3-4 cups enchilada sauce (recipe follows)
Filling:
3 Tbsp. oil
1 onion, minced
1 green pepper, chopped fine
3 stalks celery, chopped
1 Tbsp. dried parsley
2 cups coarsely grated ZUCCHINI
2 cups green beans, chopped
1 Tbsp. cornmeal
dash each of cumin, chili powder, and garlic powder
1 cup grated cheddar and/or jack cheese
2 cups cooked pinto, kidney or other beans
[A good idea before you start on the enchiladas is to start on the
sauce (following) and let it simmer while you prepare the actual
enchiladas. -cl]
Preheat oven to 350 degrees. Saute onion, pepper, celery and parsley
in oil. Add vegetables and cook, covered until tender. Add cornmeal,
seasonings, and beans. Fill tortillas with generous 1/3 cup vegetable
mixture and roll to form enchilada. Place enchiladas in single layer
in baking pan. Cover with sauce. Top with cheese. Heat in oven for
20-30 minutes. Serves 6-8
Sauce for above enchiladas:
2 cans (15 oz) tomato sauce;
1/2 green pepper, chopped,
1 stalk of celery, chopped finely,
1/2 onion, chopped,
parsley to taste,
1/8 tsp. garlic powder,
1 tsp. basil,
1 tsp. oregano,
1/2 tsp coriander,
1/2 tsp. cumin,
1/2 tsp. chili powder. [if you are generous here, you will be rewarded.]
Puree vegetables and spices with 1 can tomato sauce in blender. Pour
into pan and add second can of tomato sauce. Simmer for 10-15
minutes.
[this recipe taken from Rob Fullmer’s on-line vegetarian recipe
database living at ~fullmer/bin/recipes on Rice’s Owlnet. -cl]
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/trip-tier-choc-pie.html
Triple-Tier Chocolate Pie
Subject: Triple-Tier Chocolate Pie
Date: Mon, 9 Aug 1993 07:27:12 GMT
Baked Pastry Shell
3 egg whites
1/2 teasoon vinegar
1/4 teaspoon ground cinnamon
1/2 cup sugar
1/2 of a 16 ounce package marshmallows (about 30)
1 cup milk
1 cup whipping cream
2 squares (2 ounces) unsweetened chocolate, coarsely chopped
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped walnuts
For meringue shells, in a small mixer bowl combine egg whites, vinegar,
and cinnamon. Beat with electric mixer on medium speed till soft peaks
form. Gradually add sugar. Spread over the bottom and up the sides of
baked pastry shell. Bake in a 325 oven for 15 minutes. Remove from oven;
cool on wire rack.
Meanwhile, for filling heat marshmallows, milk, 1/4 cup of the whipping
cream, chocolate, and salt till marshmallows and chocolate are just melted.
Stir in vanilla; cool without stirring. Beat remaining whipping cream to
soft peaks. Fold the whipped cream and nuts into the chocolate mixture.
Chill till the mixture mounds when spooned. Turn into the baked meringue
shell. Chill till firm. Cover and chill to store.
COLLECTION: Sweet Potato Pie
From: arielle
Date: Mon, 9 Aug 1993 07:31:39 GMT
Lucille’s Sweet Potato Pie
6 medium Sweet potatoes (use the rounder ones)
3 sticks of butter
1.5 cup sugar (2 cups if you want)
3 eggs ( beaten)
1 tsp cinnamon
1 tsp allspice
1/4 tsp salt
2 - 9” pie crusts
Boil sweet potatoes in their jackets until cooked. - thin knife goes
through. Beat the eggs. Put butter & sugar in a large bowl. Peel
hot potatoes - with knife cut top and peel down, removing any
stringiness from the potato with the skin, cut bottoms. Place hot
peeled potatoes on the butter in the bowl with sugar, CRUSH together.
Add beaten eggs. Stir in spices ( to taste).
Pour into two unbaked pie crusts. ( consistency of pumpkin pie mix)
Bake at 350F until brown
Sweet Potato Pie
INGREDIENTS (Serves 3-8)
1 1/2 lb sweet potatoes
1 cup granulated sugar
12 Tbsp unsalted butter (or use corn-oil margarine)
2 eggs
1 tsp vanilla
1/2 tsp nutmeg
1 pie crust, unbaked
Boil potatoes until tender (20-30 minutes). Drain and peel.
In a blender, put the potatoes, sugar and butter. Mix up a little,
then add eggs, vanilla and nutmeg.
Blend ingredients together well, until mixture is very smooth.
Pour into unbaked pie shell and bake at 375 deg. F for 45-55 minutes
until filling is set.
Gateau de Patate
((Sweet Potato Pie))
Preheat oven to 425F degrees
For the crust:
1-1/2 cups flour
3 Tbs. sugar
1/2 tsp. salt
1/8 tsp. cinnamon, ground ginger, ground
allspice, nutmeg (each)
pinch ground cloves, white pepper (each)
1/2 cup shortening
3-4 Tbs. orange juice, chilled
1/4 cup unsweetened grated coconut, lightly
toasted
For the filling:
2/3 cup raisins
1/2 cup dark rum
4 eggs
1/2 cup sugar
1 cup dark brown sugar, packed
3 Tbs. butter, melted
2-1/2 cups cooked sweet potatoes, mashed
1/2 tsp. salt
1/4 tsp. nutmeg, ground allspice (each)
pinch ground cloves
1 cup heavy cream, scalded
3 ripe bananas, mashed
For the topping:
1 cup unsalted cashews, halved
3 Tbs. butter
1/4 cup light brown sugar, packed
To make crust: Sift together the flour and other dry ingredients into
a bowl. Add the shortening, cut into bits, and blend until the
mixture resembles meal. Add the orange juice, toss until it is
incorporated, and form the dough into a ball. Dust it with flour,
wrap in wax paper, and chill for 2 hours. Then roll out dough 1/8
inch thick on a lightly floured surface and fit it into a deep
10-inch pie plate. Trim off excess leaving a 1-inch overhang and
fold the overhang to make a decorative edge. Sprinkle the shell with
the coconut, pressing it lightly into the dough, and chill, covered,
for at least 15 minutes.
To make filling: Macerate the raisins in the rum. Beat the eggs with
the white sugar until very thick, then beat in the dark brown sugar
and melted butter and beat until well combined. Stir in the
remaining ingredients and the rum raisin mixture.
Pour the filling into the pie shell and bake in the lower third of
the oven for 30 minutes, then reduce heat to 375F, transfer the pie
to the middle of the oven, and bake 15 minutes more, or until a knife
inserted in the center comes out clean.
To make the topping: In a skillet saute the nuts in the butter for 2
minutes, stirring constantly. Transfer them to a bowl with a slotted
spoon and toss with the brown sugar until they are coated. Spread on
a plate to cool. Arrange the nuts close together on top of the pie
and run under a preheated broiler for 1-2 minutes or until the nuts
are glazed. Cool the pie on a rack.
Serve with whipped cream.
Shortening: The recipe called for lard, but I used butter and it
worked fine. I also used the food processor (on pulse) to make the
dough, and it worked beautifully. But after 2 hours in the fridge
the dough was like a rock; so either don’t chill it that long or
allow for plenty of time for it to get soft enough to roll out. (I
did the latter perforce.)
I cut down the amount of dark brown sugar to about 2/3 cup and this
was about right for my taste; you may want to do likewise (or
contrariwise) for yours. And I substituted pecans for the cashews:
good.
Also remember that if you use a pyrex pie plate the oven temperatures
should be 25F lower than specified here (I forgot and it cost me the
decorative edge of the crust).
Title: Sweet Potato Pie
3 ea large sweet potatoes
2 ea Eggs, separated
1/4 t nutmeg
1/4 t salt
2 T brown sugar
1 ea Prepared pie crust
2 T powdered sugar
Boil sweet potatoes until tender. Peel and mash.
Preheat oven to 300 degrees. Beat in egg yolks, nutmeg, salt, and brown
sugar, then stir until potatoes are creamy. Spoon sweet potatoes into pie
crust and bake for 25 minutes, until crust is golden. Cool.
Beat egg whites with powdered sugar until stiff. Spread meringue over top
of pie, and bake at 300 degrees until meringue is lightly browned. Serve hot.
Sweet Potato Pie
3/4 c. lightly packed light brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 Tb.molasses
1 1/2 c. mashed cooked sweet potatoes (3-4 large potatoes)
2/3 c. half and half
2 eggs, separated
6 Tb. dry sherry
1 partially baked 9” pie shell
Mix sugar, salt, cinnamon and nutmeg. Add molasses and sweet potatoes;
beat well. Stir in half and half, egg yolks, and sherry. Beat the
whites till stiff, fold in, and pour into partially baked pie shell.
Put in a preheated 425 degree oven. Reduce heat to 375 and bake about
35 min., until pie is browned and set in the middle. Serve warm or
cold with whipped cream.
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/raisin-pie-coll.html
Raisin Pie : COLLECTION
From: Charlotte
Date: 18 Mar 1995 05:11:23 -0700
My grandfather used to love raisin pie, but I could not find the recipe
in the collection that my grandmother had given me. These recipes came
>from Better Homes and Gardens and Betty Crocker, and sound very similar
to what I remember.
Raisin Crisscross Pie - Better Homes and Gardens
1 Cup Packed Brown Sugar
2 Tbsp. Corn Starch
2 Cups Raisins
1/2 Tsp Finely Shredded Orange Peel
1/2 Cup Orange Juice
1/2 Tsp Finely Shredded Lemon Peel
2 Tbsp. Lemon Juice
1 1/3 Cups Cold Water
1/2 Cup Chopped Walnuts
Pastry for Lattice Top Pie
In a sauce pan, combine brown sugar and corn starch. Stir in raisins,
orange peel, orange juice, lemon peel, lemon juice, and water. Cook and
stir over medium heat until thick and bubbly. Cook and stir 1 minute
more. remove from heat, stir in walnuts. Fill a pastry-lined 9 inch pie
plate with raisin mixture. Adjust lattice crust; flute edge. Cover edge
of pie with foil. Bake at 375 degrees for 20 minutes. Remove foil and bake
about 20 more minutes or until crust is golden. Makes 8 servings.
Pastry for Lattice Top Pie
2 Cups All-Purpose Flour
1 Tsp Salt
2/3 Cup Shortening
6 to 7 Tbsp. Cold Water
In a mixing bowl stir together flour and salt. Cut in shortening until
pieces are the size of small peas. Sprinkle 1 tablespoon of water over
part of the mixture, gently toss with a fork. Push to side of bowl.
Repeat until all is moistened. Form dough into a ball. Divide dough in
half. Take half, on a lightly floured surface, flatten dough with
hands. Roll dough from center to edge, forming a circle about 12 inches
in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie
plate. Ease pastry into pie plate, being careful not to stretch pastry.
Trim pastry to 1/2 inch beyond edge of pie. When pie shell is full with
filling, roll out other half of pie pastry. Cut pastry into 1/2 inch
wide strips. Weave strips on top of filling to make a lattice crust.
Press ends of strips into rim of crust. Fold bottom pastry over the
lattice strips, seal and flute. Bake as directed in individual recipe.
Raisin Sour Cream Pie - Betty Crocker
9 inch baked pie shell
- follow directions for pie pastry above, except
use 1 1/4 Cups Flour, 1/2 Tsp Salt, 1/3 Cup Shortening, 3 to 4 Tbsp. Cold
Water - When shell is rolled out and placed in pie plate, flute edges,
and prick the shell (bottom and sides) with the tines of a fork. Bake at
450 degrees for 10 to 12 minutes or until golden. Cool (leave in pie plate)
on a wire rack.
1 1/2 Tbsp. Cornstarch
1 Cup plus 2 Tbsp. Sugar
3/4 Tsp Ground Nutmeg
1/4 Tsp Salt
1 1/2 Cups Sour Cream
1 1/2 Cups Raisins
1 Tbsp. Lemon Juice
3 Egg Yolks - Save whites for Meringue
Brown Sugar Meringue
Mix corn starch, sugar, nutmeg, and salt in a 2 quart saucepan. Stir in
sour cream. Stir in raisins, lemon juice, and egg yolks. Cook over
medium heat, stirring constantly, until mixture thickens and boils. Boil
and stir 1 minute. Pour into baked pie shell. Prepare meringue
3 Egg Whites
1/4 Tsp Cream of Tartar
6 Tbsp. Packed Brown Sugar
1/2 Tsp Vanilla
Beat egg whites and cream of tartar in a 2 1/2 quart bowl until foamy.
Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and
glossy. Do not underbeat. Beat in vanilla.
Spread meringue over filling, carefully sealing meringue to edge of
crust to prevent shrinkage or weeping. Bake at 400 degrees until delicate
brown, about 10 minutes. Refrigerate any remaining pie immediately. 8
servings, 515 calories per serving.
What an eeeeevil woman ... LOL. Think tomorrow I’ll bake that cherry pie I’ve been putting off, so there!
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/lemon-tart-coll.html
Lemon tarts : COLLECTION
From: r.gagnaux
Date: Sun, 12 Sep 1993 12:00:00 +0200
Title: Sweet flan pastry
Categories: Pastry
Servings: 1
300 g Unsalted butter 1 ds Salt
500 g Plain flour 1 x Egg yolk
150 g Sugar 1 x Egg
Put the butter, cut into pieces, with the flour, sugar and salt,
into a mixer. Work it until the mixture resembles coarse semolina.
Add the egg yolk and the whole egg and do not work the machine for a
moment longer than necessary (VERY IMPORTANT) to amalgamate the eggs with
the flour mixture. Form it into a ball and leave it to rest in the
refrigerator for several hours before using it.
(The pastry will keep very well in the refrigerator for a few days,
wrapped in transparent film)
Title: Lemon tart
Categories: Desserts
Servings: 6
250 g Sweet flan pastry - tart tin
Butter and flour for the
3 x Eggs 1 x Juice of 1 orange
1 x Egg yolk 1 1/2 dl Double cream
1 x Juice of 3 lemons 150 g Sugar
Pre-heat the oven to 260 oC (500 oF).
Butter and lightly flour a 20 cm tart tin with a removable base. Line it
with the pastry and blind-bake it for 10-15 minutes. Take care to protect
the pastry with a disc of aluminium foil, which should be pressed up to
and over the edges before it is weighted down. When itis cooked, let it
cool without taking it out of the tin. Lower the oven temperature to 180
oC (350 oF).
Whisk all the ingredients for the tart filling together - the eggs, orange
and lemon juice, cream and sugar.
When the mixture is nice and frothy, pour most of it into the tart shell.
The mixture needs to come right to the top, but to avoid spilling it put
the partly filled tart into the oven (with the temperature now reduced)
and finish filling it with a spoon.
Bake the tart with the oven door ajar, and wait until the filling has
become firm. This should take about 35 minutes. Check the firmness of the
filling by giving the tin a little shake.
Take the tart out of the tin when it is lukewarm and leave it on a cake
rack to cool.
(From: Fredy Girardet, Cuisine spontanee)
For the other pie recipes, the index:
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/index.html
http://www.cs.cmu.edu/~mjw/recipes/ethnic/greek/grk-spin-pie.html
Greek Spinach Pie
From: doussis Date: Thu, 8 Jul 93 13:08:29 -0500
[a light, low-fat dish, brilliant for lunch at work served hot, warm,
or cold]
the dough :
mix ingredients; knead for about 2-3 minutes; adding flour to until it
doesn’t stick to the hands - separate into 3 equal parts
the filling :
mix ingredients
the assembly :
place the first layer on the greased pan, with ends hanging over the
pan rim - add half the filling
follow on with the second dough layer -add the rest of the filling
finish off with the last dough layer; fold the dough layers together
pluck a few holes, making sure you go through the second layer of
dough
bake for 3/4 hour at around 400F
Index for other interesting savory pies:
http://www.cs.cmu.edu/~mjw/recipes/pie/savory/index.html
http://www.cs.cmu.edu/~mjw/recipes/pie/pizza/index.html
Pizza Recipes
Index
* Broccoli Deep Dish Pizza
* California Pizza
* Caramelized Onion Pizza
* Cherry and Almond Pizza
* Chicken “Wing” Pizza
* Pizza Dough (1)
* Pizza Dough (2)
* Pizza Dough (3)
* Pizza Dough (4)
* Pizza Dough (5)
Now THAT sounds wonderful! I’m gonna try that one next week ... I love feta cheese, but I’ll split it in half and add cottage cheese and Munster to the recipe specs.
This has links for making your own Fillo Pastry dough:
http://www.cs.cmu.edu/~mjw/recipes/pie/phyllo-coll.html
Phyllo Recipes : COLLECTION
From: hz225wu
Date: Thu, 2 Sep 93 13:29:29 +0200
Contents
* Fillo Pastry (Michael S. Schechter)
* Phyllo Cheese Pastries (Stephanie da Silva)
* Plum Tomato Tart (Brett Jones)
* Poppy And Sesame Seed Straws (Brett Jones)
* Smoked Trout Tartlets (Brett Jones)
* Spiced Lamb Triangles (Brett Jones)
* Spicy Phyllo Cups (Stephanie da Silva)
* Spinach-Feta Rolls (Brett Jones)
* Tips For Handling Phyllo (Brett Jones)
* Yummy Fillo Filling (1) (Michael S. Schechter)
* Yummy Fillo Filling (2) (Michael S. Schechter)
* Yummy Fillo Filling (3) (Michael S. Schechter)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: isr@rodan.acs.syr.EDU (Michael S. Schechter)
FILLO PASTRY
To Make Pastry:
Take one, lay out flat on wax paper. Brush both ends with melted
butter, brush middle area sparingly with butter. Put 1 to 2T of filling
at an end. roll over it once.
Now fold it up like a flag gets olded, into triangles. When you reach 1
fold away from other end, slide the whole thing down your paper, and put
another sheet on the end. Brush ‘meeting area’, brush other end, brush
middle sparingly. Continue folding. At end, stick still a third sheet
on. that’s the last one. When it’s all folded, brush some butter on
outside. Put on wire rack off to side.
For cooking, put wire rack over pan or cookie sheet, cook at 400 for
15-20 min.. (check ‘em after 12 or so, they’re done when they look
golden-brown)
You can also use only 2 sheets per pastry, but they’re more fragile.
Trying to avoid butter, I’ve tried olive oil, corn oil, water, beer, and
rice flour/water mix. Nothing else works.
They seem like they should refrigerate very well.. the skin gets firm
after sitting 15 min on a counter as the butter hardens.. The non-meat
ones should last a while if in a freezer bag I the fridge.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: arielle
PHYLLO CHEESE PASTRIES
Ingredients:
Instructions:
Remove the phyllo dough from the freezer and gently unroll. With a
sharp knife, slice dough into thirds, lengthwise, so that each is
approximately 4” x 12”. Re-wrap two thirds of the dough in plastic and
return to the freezer.
Tear a large piece of wax paper and place on counter. Working quickly,
take one sheet of phyllo dough and brush liberally with butter. Top
with two more sheets of phyllo, brushing each with butter. Place
approximately 1 TB of cheese mixture at one end of the buttered sheets,
1 inch from the edge. With your fingers, roll the dough over the cheese
mixture twice. Fold in the edges of the dough and continue rolling
tightly until the end. (Be careful not to tear the dough or roll too
loosely, otherwise the cheese will spill out when baking). Place seam
side down on a cookie sheet and brush tops with butter. Repeat with
remaining phyllo sheets. Bake at 400 degrees for approximately 15
minutes or until golden and crispy.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: bcj
Source: Eating Well, May/June 1993.
PLUM TOMATO TART
Ingredients:
Instructions:
Lay a sheet of phyllo on the prepared baking sheet, and with a pastry
brush, lightly coat the surface with the egg-white mixture. Sprinkle
with 1 tsp. breadcrumbs. Repeat this step, layering 4 more sheets of
phyllo on top and brush with egg-white mixture. To form an edge to the
tart, carefully roll over the edges toward the center, using the blade
of a knife to help you get started.
With a rubber spatula, spread mustard over the surface of the dough and
sprinkle with cheese. (The tart can be prepared ahead to this point.
Wrap and freeze for up to 2 months. Do not thaw before continuing.)
Arrange tomato slices on top in 5 rows of 8 slices each. Bake for 15 to
20 minutes, or until the pastry is golden brown. Let cool in the pan
for 5 minutes. In a small bowl, combine the remaining 1 tablespoon.
olive oil, parsley, garlic and thyme. With your fingers or a fork, dab
some of the herb mixture onto each tomato slice. Slide the tart onto a
serving platter or, if you wish to serve bite-sized appetizers, slide it
onto a cutting board and with a sharp knife or pizza cutter, cut the
tart into squares between the tomato slices. Serve warm or at room
temperature.
32 calories per piece: 1 g protein, 1 g fat, 4 g carbohydrate; 40 mg
sodium; 1 mg cholesterol.
**”The tangy mustard is a pleasing accent to the sweet tomatoes in this
easy-to-prepare appetizer.”
Submitted by Carole
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: bcj@cyberspace.com (Brett Jones)
Source: Eating Well, May/June 1993.
POPPY AND SESAME SEED STRAWS
Ingredients:
Instructions:
Lay a sheet of phyllo on a work surface with a short side toward you.
With a pastry brush, lightly coat the lower half of the sheet with the
egg-white mixture and sprinkle with 1 tsp. seeds. Fold the upper half
over to cover the lower half. Brush the right half of the folded sheet
with egg-white mixture, sprinkle with 1/4 tsp. seeds and fold the left
half over the seeds. Brush the bottom half of the folded sheet with the
egg-white mixture, sprinkle with 1/4 tsp. seeds and fold the upper half
over. Finally, brush the top with the egg-white mixture and sprinkle
with 1/4 tsp. seeds. Cut into 10 short strips using a knife or
serrated pastry cutter. With a wide spatula, transfer the strips to the
baking sheet, placing them about 1/2 inch apart. Repeat the procedure
with the remaining 5 sheets of phyllo, egg-white mixture and seeds.
Bake the straws for 8 to 10 minutes, until golden and crisp. Transfer
to a rack to cool.
The straws may be stored in an airtight container at room temperature
for 1 week or in the freezer for up to 2 months.
Makes about 5 dozen straws.
19 calories per straw: 1 g protein, 1 g fat, 3 g carbohydrate; 23 mg
sodium; 9 mg cholesterol.
Submitted by Carole
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From: bcj
SMOKED TROUT TARTLETS
Ingredients:
Phyllo Tart Shells:
Smoked Trout Filling:
Instructions:
To make phyllo tartlet shells:
Lay a sheet of phyllo on a work surface and with a pastry brush, lightly
coat it with the egg-white mixture. Lay a second sheet smoothly on top,
taking care to line up the edges before setting the sheet down. (Once
you set down the sheet, it cannot be moved.) Brush with the egg-white
mixture and repeat with 1 more sheet. Lay a fourth sheet on top but do
not brush it.
With a knife, cut the dough into 4 strips lenghtwise and 5 strips
crosswise, making 24 squares. Press squares into muffin cups and bake
for 8 to 12 minutes, or until golden brown and crisp. Transfer the
tartlets to a rack and let cool. Repeat the procedure with the
remaining 4 sheets of phyllo and egg-white mixture. (The baked tartlet
shells may be stored in a closed container at room temperature for 1
week or in the freezer for up to 2 months.)
To make smoked trout filling:
50 calories per piece: 3 g protein, 2 g fat, 5 g carbohydrate; 94 mg
sodium; 5 mg cholesterol.
**”The rich, creamy filling contrasts with the pleasant crunch of the
tartlet shell.” ~-From Eating Well, May/June 1993.
Submitted by Carole
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From: bcj
Source: Eating Well, May/June 1993.
SPICED LAMB TRIANGLES
Ingredients:
Lamb Filling:
Phyllo Pastry:
Instructions:
To make lamb filling:
Set a large nonstick skillet over low heat and add the pine nuts. Cook,
stirring, until well toasted, 3 to 4 minutes. Turn out onto a plat to
cool. Chop pine nuts and reserve. Add oil to the skillet and heat over
medium heat. Add onions and garlic; saute until softened and beginning
to color, 3 to 5 minutes. Add lamb, cumin, cinnamon and all-spice;
cook, stirring, until the lamb is no longer pink, 2 to 3 minutes.
Transfer to a colander and drain off fat. Return the lamb mixture to
the skillet and add chicken stock, reserved raisins and pine nuts,
parsley and lemon juice; cook until liquid is absorbed, about 1 minute.
Season with sal and pepper. Let cool. (The lamb filling can be
prepared ahead and refrigerated for up to 2 days.)
To form phyllo triangles:
Lay a sheet of phyllo on the work surface with short side toward you.
Cut lenghtwise into thirds. Brush the lenghtwise half of each strip
lightly with the egg-white mixture. Place a tablespoon of filling at
the bottom of the strip and fold one corner of the strip over the
filling diagonally across to the opposite edge to form a triangle.
Continue to fold the triangle onto itself, as you would fold a flag.
Place on the prepeared baking sheet. Repeat with the remaining phyllo,
egg-white mixture and filling.
Brush the triangles lightly with the egg-white mixture and sprindle with
seeds, if desired. Bake for 20 to 25 minutes, or until dar, golden.
Let cool for 5 minutes before serving hot. (The triangles may be baked
up to 2 days in advance, then reheated in a 350 degree F oven for 10 to
12 minutes, or until heated through.)
95 calories per piece: 4 g proten, 4 g fat, 11g carbohydrate; 76 mg
sodium; 7 mg cholesterol.
**”Savory lamb and sweet golden raisins fill these delicious morsels.”
Submitted by Carole
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From: arielle
SPICY PHYLLO CUPS
Ingredients:
Instructions:
Bake at 425 for 6-8 minutes. They should be golden brown. Remove
carefully from the molds and cool on a wire rack.
Heat 1 T olive oil in a frying pan. Cook onion over medium-low heat
until soft but not browned (5-6 minutes). Add the pine nuts the garlic,
and the cumin, cardamom, cayenne, and cinammon.
Cook 2-3 minutes. Add mushrooms and cook until soft. Add raisins.
Transfer to a plate.
Heat 1 T olive oil in the frying pan. Stir-fry the steak until it
changes color. Add the mushroom mixture and combine. Season with
pepper, and salt if desired. Spoon filling into cups or boats.
Sprinkle with cut chives. Serve warm.
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From: bcj
Source: Eating Well, May/June 1993
SPINACH-FETA ROLLS
Ingredients:
Spinach-Feta Filling:
Phyllo Pastry:
Instructions:
To make filling:
To form phyllo rolls:
The rolls may be prepared, baked and sliced up to 2 days in advance.
Reheat in a 350 degree F oven for 10 to 12 minutes, or until heated
through. Makes 36 appetizers.
39 calories per piece: 2 g protein, 2 g fat, 5 g carbohydrate; 77 mg
sodium; 1 mg cholesterol.
**”Inspired by the Greek appetizer spanakopitakia, these rolls are easy
to make for a crowd.”
Submitted by Carole
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From: bcj
Source: Eating Well, May/June 1993.
TIPS FOR HANDLING PHYLLO
For appetizers with a lot of style but little fat, phyllo pastries are a
natural. The paper-thin sheets of phyllo dough can be rolled, folded,
shaped, seasoned, or filled in countless ways. In typical phyllo
recipes, however, the layers of dough are freely brushed with melted
butter; when baked, the butter keeps the thin sheets separate, producing
a flaky—and fat-saturated—result. We developed a technique in which
the leaves of phyllo are lightly coated with a blend of egg white and
olive oil. During baking, the egg whites become crisp while the oil
keeps the leaves separate. The low-fat technique has an unexpected and
welcome benefit: the pastries turn out crisper and less oily than those
made with pure fat, and filled pastires don’t become soggy.
Frozen phyllo (or filo or fillo) is available in most supermarkets; it
is also sold fresh in some Greek and Middle Eastern specialty shops.
One pound of dough averages 25 large sheets of pastry. Our recipes were
devloped for full-sized sheets, either 14 by 18 inches or 12 by 17
inches. These appetizers work beautifully for entertaining because they
can be prepared in advance and refrigerated or frozen.
Tips:
Thaw frozen phyllo in the refrigerator for at least 8 hours or
overnight; this will prevent damp spots that could cause the sheets of
dough to stick together.
Remove phyllo from refrigerator, and leave unopened at room temperature
for 1 to 2 hours.
Clear a large work surface before removing phyllo from the box.
Carefully unroll sheets onto a dry surface.
Keep sheets of phyllo covered with plastic wrap or wax paper while you
work; if the dough is left uncovered for even a short period of time, it
dries out and breaks into flakes.
Work quickly and with a gentle hand.
Submitted by Carole
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From: isr
YUMMY FILLO FILLING (1)
Ingredients:
1 T oil in pan, heat add saute crushed walnuts. Add almond, heat,
sautee 10min or until start smelling wondeful. Add more oil as needd to
prevent sticking. Add raisins, more oil, cook, strring for 2 minutes,
then cover and let cook. Check and add oil every now and then if needed
for anothee 5 min. Remove from heat
Open anchovy can. Eat one. tear one in half, give 1/2 to cat. Wave
other half at housemate who ‘hates’ anchovy then give to cat. Take 2/3
of remaining anchivies, cut into tiny pieces. Mix into nuts/raisins.
Use as fillo filling.
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From: isr
YUMMY FILLO FILLING (2)
Ingredients:
Mix everything. Add enough olive oil so it’ll be a paste and be
spoonable.
Use as fillo filling
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From: isr
YUMMY FILLO FILLING (3)
Ingredients:
Cook whitefish, scallions, shrimp in peanut or corn oil. Add rest of
ingredients, mix well over low heat. Refrigerate until cooled. Fill
Fillos.
I made all three of the above for a painting party saturday and it was
enough for 3 lbs of fillo, using three-one-third-sheet triangles for
each.
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