Posted on 08/21/2006 10:41:24 AM PDT by HungarianGypsy
I'm gonna see if I can get theMom to post her kicka$$ Enchilada recipe..
Hey The Mom!!
Would you post your recipe for us?
My life and Sandy...
Food PING!!
Ms.B
Sauteed in real butter with tenderloin steaks.
Real butter? Are you kidding? That stuff'll kill ya.
I haven't had time to think about this since I saw the thread this morning. I have so many favorites, it would take all day to list them.
I'm already tempting fate as it is. I have Twinkies and multi-flavored Pringles potato chips in my hurricane kit and those are things I never eat or have in the house, with this one exception.
They have sounded a siren song, because of their rarity to my taste buds, for several weeks now. I succumbed several times and had to replace them. If the world ends tonight, I really don't want those to be my last meal!
Soak 1 lb kidney beans and 1/2 lb lentils overnight. Drain.
Chop and add 1 stalk celery, 1 carrot, 2 onions, 1/2 cup parsley, 2 cloves garlic, bay leaf, 8 cups chicken stock, salt to taste. Bring to a slow boil and simmer for 1 1/2 hours.
Blend two cups at a time in blender or food processor until smooth. Return to pot. ( Add a generous handful of fresh sorrel and another of chervil.) Simmer.
Stir in 4 tablespoons of butter. Fresh Ground Pepper to taste. Serve with reisling wine and fresh crusty French (Liberty) Bread.
Will someone ping me at the end of the world?
YUM ping
I made it last night and it came out well. I always use a massive amount of stock...This called for a quart but I used about a quart of cooking water and about 63 oz of chicken stock. All these recipes seem to use such little stock. If you do that it comes out more like rice than risotto.
A trick is to always flavor the liquid you aid to the rice. That is the base of the dish.
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