[ Pobierz całość w formacie PDF ]
.It makes a big pot of verymeaty, spicy chili (You may find that you can make use ofmore than 8 kinds of peppers, but using fewer is discouraged!)1 lb beef for stew1 can Brooks hot-n-spicy chili beans1 can (16 oz) tomatoes, drained and chopped1 can (16 oz) tomato sauce1 cup onion, chopped3/4 cup green pepper, chopped4-6 cloves garlic, crushed1-3 jalapeno peppers, chopped2-4 assorted hot peppers.banana, habanero, hungarian.spices: salt, pepper, chili powder, basil, oregano, paprika,white pepper, tabasco sauce, worcestershire saucetortilla chipsshredded cheddar cheesesour cream-=+=--=+=--=+=--=+=--=+=--=+=--=+=--=+=--=+=--=+=--=+=-Cut beef into medium size chunks (about bite-size).Chop onion and peppers, crush garlic.(you may wish to leave a few of the pepperswhole, or halved, just cleaning out the seeds)In a large pan (I use a dutch oven, about 6 qt) cook the beef,onion, peppers and garlic until beef is browned.Add 1/2 to 1Tbsp.worcestershire and tabasco to taste and cook untilvegetables are tender.DO NOT DRAIN!http://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/chili-8.html (1 of 2) [12/17/1999 11:10:25 AM] 8 Pepper Chili (Spicy!)Stir in tomatoes, tomato sauce, and beans.Add remaining spicesto taste (about 1 tsp.each of basil, oregano, paprika), nottoo much salt!Reduce heat to low and cook, covered, 1-2 hours.Stiroccasionally.(At this point, I put the base to our wok over the burnerand set the pan on top to cook it very gently for a coupleof hours.Your mileage may vary.)-=+=--=+=--=+=--=+=--=+=--=+=--=+=--=+=--=+=--=+=--=+=-Serve with tortilla chips, and top eachbowl with a sprinkle of shredded cheddarand a Tbsp.of sour cream.Enjoy!amylhttp://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/chili-8.html (2 of 2) [12/17/1999 11:10:25 AM] Spinach EmpanadasSpinach EmpanadasFrom: tak@bushrat.jpl.nasa.gov (Tom Kreitzberg)Date: 2 Nov 1993 17:04:11 GMTPastry2 8-ounce packages cream cheese, softened3/4 cup butter, softened2 1/2 cups all-purpose flour1/2 tsp saltFilling1/4 cup onion, finely chopped3 cloves garlic, minced4 slices bacon, cooked and crumbled1 tbs bacon drippings1 10-ounce package frozen spinach, thawed and drained1 cup cottage cheese1/4 tsp pepper1/8 tsp ground nutmeg1 egg, beatenIn a large mixing bowl, beat the cream cheese and butter till smooth.(Use a stand mixer, since the mixture is heavy.) Gradually add in theflour and salt.Lightly knead the dough by hand.Cover with plasticwrap and refrigerate for 3 hours.In a medium skillet, cook the onion and garlic in the bacon drippingsuntil the onion is tender but not brown.Mix in the bacon, spinach,cottage cheese, pepper, and nutmeg; let the mixture cool.Preheat the oven to 450 F.Roll out the pastry on a floured surfaceto a thickness of 1/8 inch.Cut 3-inch circles in the pastry, place1 teaspoon of the filling in each circle, just to one side of thecenter.Moisten the edge of the circle with the egg, fold the doughin half over the filling to make a semicircular empanada.Seal theedges with fork tines, and poke the top of each pastry with a forkto make a vent.Put the empanadas on an ungreased cookie sheet, brushtheir tops with egg, and bake for 10 to 12 minutes or until golden.Makes 60 empanadas.amylhttp://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/spin-empanada.html [12/17/1999 11:10:30 AM] Stephanie da Silva's Tamale CollectionStephanie da Silva's Tamale CollectionFrom: arielle@taronga.com (Stephanie da Silva)Date: Tue, 13 Jul 93 12:56:08 CDTContentsBasic TamalesTurkey in Green Mole SaucePork in Red Tomato SauceSweet TamalesBasic TamalesThis is a simplified recipe for tamales but they still should have afairly authentic taste.24 dried corn husks1 cup lard1 teaspoon salt2 1/2 cups masa harina mix1 1/2 cups warm pork or poultry broth filling (Turkey in Green MoleSauce or Pork in Red Tomato Sauce)To saok corn husks, cover with warm water; weigh down.Let soak atleast 3 hours or overnight.For tamale dough: Beat lard and salt until fluffy.Slowly beat inmasa harina mix alternately with broth until very light and fluffy.To assemble tamales: Drain corn husks, pat dry.Spread 2 tablespoonsdough on center of husks forming a 3 x 2-inch rectangle and spreadingcopletely to right edge.Spoon 1 tablespoon filling lengthwise down center of rectangle.To enclose tamales, turn right side over to center of filling; foldleft side over filling, allowing plain part of husk to wrap aroundfilling.Fold top end down over bottom end.Secure ends by tying astring around center of tamale.To steam tamales, place a rack 2 inches above gently boiling waterin steamer or 4-quart dutch oven.Stack tamales, folded side down,http://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/sds-tamale-coll.html (1 of 3) [12/17/1999 11:10:31 AM] Stephanie da Silva's Tamale Collectionon rack.Cover, steam about 2 hours or until done.To test fordoneness, 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 sauce3/4 cup turkey or chicken broth1/2 cup toasted sesame seeds1/4 teaspoon cumin1/8 teaspoon pepper1 cup canned, drained, chopped tomatillos1/4 cup chopped onion4 serrano chilies, seeded and chopped1 1/2 teaspoons salt2 garlic cloves2 sprigs fresh coriander2 tablespoons lard2 cups shredded, cooked turkey or chickenPlace 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 lardin heavy 10-inch skillet; add tomato puree (hm, I noticed this recipeneglected to list the amount.I'd say try 1/8 to 1/2 cup).Cook overhigh 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 untilmixture is thick.Makes about 2 1/2 cups.Note: To use fresh tomatillos, remove papery husks; rinse.Place insaucepan, cover with water.Simmer about 10 minutes, or until tender.Drain.Pork in red tomato sauce2 large ripe tomatoes2 garlic cloves1 teaspoon salt1 tablespoon lard1/2 cup choped onion4 fresh jalapenos, seeded and chopped2 cups shredded cooked porkhttp://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/sds-tamale-coll [ Pobierz całość w formacie PDF ]
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.It makes a big pot of verymeaty, spicy chili (You may find that you can make use ofmore than 8 kinds of peppers, but using fewer is discouraged!)1 lb beef for stew1 can Brooks hot-n-spicy chili beans1 can (16 oz) tomatoes, drained and chopped1 can (16 oz) tomato sauce1 cup onion, chopped3/4 cup green pepper, chopped4-6 cloves garlic, crushed1-3 jalapeno peppers, chopped2-4 assorted hot peppers.banana, habanero, hungarian.spices: salt, pepper, chili powder, basil, oregano, paprika,white pepper, tabasco sauce, worcestershire saucetortilla chipsshredded cheddar cheesesour cream-=+=--=+=--=+=--=+=--=+=--=+=--=+=--=+=--=+=--=+=--=+=-Cut beef into medium size chunks (about bite-size).Chop onion and peppers, crush garlic.(you may wish to leave a few of the pepperswhole, or halved, just cleaning out the seeds)In a large pan (I use a dutch oven, about 6 qt) cook the beef,onion, peppers and garlic until beef is browned.Add 1/2 to 1Tbsp.worcestershire and tabasco to taste and cook untilvegetables are tender.DO NOT DRAIN!http://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/chili-8.html (1 of 2) [12/17/1999 11:10:25 AM] 8 Pepper Chili (Spicy!)Stir in tomatoes, tomato sauce, and beans.Add remaining spicesto taste (about 1 tsp.each of basil, oregano, paprika), nottoo much salt!Reduce heat to low and cook, covered, 1-2 hours.Stiroccasionally.(At this point, I put the base to our wok over the burnerand set the pan on top to cook it very gently for a coupleof hours.Your mileage may vary.)-=+=--=+=--=+=--=+=--=+=--=+=--=+=--=+=--=+=--=+=--=+=-Serve with tortilla chips, and top eachbowl with a sprinkle of shredded cheddarand a Tbsp.of sour cream.Enjoy!amylhttp://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/chili-8.html (2 of 2) [12/17/1999 11:10:25 AM] Spinach EmpanadasSpinach EmpanadasFrom: tak@bushrat.jpl.nasa.gov (Tom Kreitzberg)Date: 2 Nov 1993 17:04:11 GMTPastry2 8-ounce packages cream cheese, softened3/4 cup butter, softened2 1/2 cups all-purpose flour1/2 tsp saltFilling1/4 cup onion, finely chopped3 cloves garlic, minced4 slices bacon, cooked and crumbled1 tbs bacon drippings1 10-ounce package frozen spinach, thawed and drained1 cup cottage cheese1/4 tsp pepper1/8 tsp ground nutmeg1 egg, beatenIn a large mixing bowl, beat the cream cheese and butter till smooth.(Use a stand mixer, since the mixture is heavy.) Gradually add in theflour and salt.Lightly knead the dough by hand.Cover with plasticwrap and refrigerate for 3 hours.In a medium skillet, cook the onion and garlic in the bacon drippingsuntil the onion is tender but not brown.Mix in the bacon, spinach,cottage cheese, pepper, and nutmeg; let the mixture cool.Preheat the oven to 450 F.Roll out the pastry on a floured surfaceto a thickness of 1/8 inch.Cut 3-inch circles in the pastry, place1 teaspoon of the filling in each circle, just to one side of thecenter.Moisten the edge of the circle with the egg, fold the doughin half over the filling to make a semicircular empanada.Seal theedges with fork tines, and poke the top of each pastry with a forkto make a vent.Put the empanadas on an ungreased cookie sheet, brushtheir tops with egg, and bake for 10 to 12 minutes or until golden.Makes 60 empanadas.amylhttp://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/spin-empanada.html [12/17/1999 11:10:30 AM] Stephanie da Silva's Tamale CollectionStephanie da Silva's Tamale CollectionFrom: arielle@taronga.com (Stephanie da Silva)Date: Tue, 13 Jul 93 12:56:08 CDTContentsBasic TamalesTurkey in Green Mole SaucePork in Red Tomato SauceSweet TamalesBasic TamalesThis is a simplified recipe for tamales but they still should have afairly authentic taste.24 dried corn husks1 cup lard1 teaspoon salt2 1/2 cups masa harina mix1 1/2 cups warm pork or poultry broth filling (Turkey in Green MoleSauce or Pork in Red Tomato Sauce)To saok corn husks, cover with warm water; weigh down.Let soak atleast 3 hours or overnight.For tamale dough: Beat lard and salt until fluffy.Slowly beat inmasa harina mix alternately with broth until very light and fluffy.To assemble tamales: Drain corn husks, pat dry.Spread 2 tablespoonsdough on center of husks forming a 3 x 2-inch rectangle and spreadingcopletely to right edge.Spoon 1 tablespoon filling lengthwise down center of rectangle.To enclose tamales, turn right side over to center of filling; foldleft side over filling, allowing plain part of husk to wrap aroundfilling.Fold top end down over bottom end.Secure ends by tying astring around center of tamale.To steam tamales, place a rack 2 inches above gently boiling waterin steamer or 4-quart dutch oven.Stack tamales, folded side down,http://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/sds-tamale-coll.html (1 of 3) [12/17/1999 11:10:31 AM] Stephanie da Silva's Tamale Collectionon rack.Cover, steam about 2 hours or until done.To test fordoneness, 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 sauce3/4 cup turkey or chicken broth1/2 cup toasted sesame seeds1/4 teaspoon cumin1/8 teaspoon pepper1 cup canned, drained, chopped tomatillos1/4 cup chopped onion4 serrano chilies, seeded and chopped1 1/2 teaspoons salt2 garlic cloves2 sprigs fresh coriander2 tablespoons lard2 cups shredded, cooked turkey or chickenPlace 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 lardin heavy 10-inch skillet; add tomato puree (hm, I noticed this recipeneglected to list the amount.I'd say try 1/8 to 1/2 cup).Cook overhigh 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 untilmixture is thick.Makes about 2 1/2 cups.Note: To use fresh tomatillos, remove papery husks; rinse.Place insaucepan, cover with water.Simmer about 10 minutes, or until tender.Drain.Pork in red tomato sauce2 large ripe tomatoes2 garlic cloves1 teaspoon salt1 tablespoon lard1/2 cup choped onion4 fresh jalapenos, seeded and chopped2 cups shredded cooked porkhttp://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/sds-tamale-coll [ Pobierz całość w formacie PDF ]