Entry for May 17, 2008 Fajita recipe
1 lb steak
1/4 cup FRESH lime juice
1/3 cup water (fresh)
2 Tablespoons vegetable oil
1 large clove garic, fine minced
3 teaspoons vinegar (do Not leave this out!)
2 teaspoons soy sauce
1/2 teaspoon liquid smoke (find it in the bbq sauce/condiments section)
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4teaspoon ground black pepper
dash onion powder
combine all of the ingredients for the marinade in a small bowl. Marinade steak for at least two hours, if possible, overnight.
All there is to it.
Angie
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Saturday, June 13, 2009
chicken enchiladas for sly
Hey Dear,
This is one I've used before, from the Better Homes and Garden Cookbook.
If you prefer a red sauce, omit the soup, sour cream, and 1 cup milk. Stir the reserved chili peppers into 2 1/2 cups of canned or homemade enchilada sauce. Bake as directed.
Prep: 30 minBake: 40 minoven: 350serves 6
1/4 cup slivered almonds (which I never use)1/4 cup chopped onion2 Tablespoons butterOne 4 oz can diced green chile peppers, drainedOne 3 oz package cream cheese, softened1 Tablespoon milk1/4 teaspoon ground cumin2 cups chopped cooked chicken12 7-inch flour tortillas or 6-inch corn tortillasone 103/4 oz can condensed cream of chicken or cream of mushroom soupone 8 oz carton dairy sour creamone cup milk3/4 cup shredded monterey jack or cheddar cheese2 Tablespoons almonds (I never use)
1. In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove skillet from heat. Stir in 1 Tablespoon of green chile peppers, reserve the rest for sauce.
2. In a medium bowl, combine cream cheese, the 1 tablesppon milk, and cumin; add nut/onion mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge, roll up. Place filled tortillas, seamed side down, in a greased 3 quart rectangular baking dish. Set aside.
3. For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. cover with foil. Bake in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts.
love,Angie
This is one I've used before, from the Better Homes and Garden Cookbook.
If you prefer a red sauce, omit the soup, sour cream, and 1 cup milk. Stir the reserved chili peppers into 2 1/2 cups of canned or homemade enchilada sauce. Bake as directed.
Prep: 30 minBake: 40 minoven: 350serves 6
1/4 cup slivered almonds (which I never use)1/4 cup chopped onion2 Tablespoons butterOne 4 oz can diced green chile peppers, drainedOne 3 oz package cream cheese, softened1 Tablespoon milk1/4 teaspoon ground cumin2 cups chopped cooked chicken12 7-inch flour tortillas or 6-inch corn tortillasone 103/4 oz can condensed cream of chicken or cream of mushroom soupone 8 oz carton dairy sour creamone cup milk3/4 cup shredded monterey jack or cheddar cheese2 Tablespoons almonds (I never use)
1. In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove skillet from heat. Stir in 1 Tablespoon of green chile peppers, reserve the rest for sauce.
2. In a medium bowl, combine cream cheese, the 1 tablesppon milk, and cumin; add nut/onion mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge, roll up. Place filled tortillas, seamed side down, in a greased 3 quart rectangular baking dish. Set aside.
3. For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. cover with foil. Bake in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts.
love,Angie
Spanakopita, or spankingpita, for sly
Spanakopita (Greek Spinach Pie)
SUBMITTED BY: Silverwolf PHOTO BY: SunFlower "This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough."
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9x9 inch pan
US
METRIC
About scaling and conversions
INGREDIENTS
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
SUBMITTED BY: Silverwolf PHOTO BY: SunFlower "This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough."
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9x9 inch pan
US
METRIC
About scaling and conversions
INGREDIENTS
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Monglolian beef
Hey Julie (and sly, and Jen, Jennifer Ann! Quit playing suck face with Nikki and say hello!, and the rest...),
This would be close to those that I've had. Umpteen different variations on this, of course. Some have you deep fry the beef instead of stir fry it, but I don't like crunchy beef.
love,
Angie
Mongolian Beef
1 lb. Beef 1 t. Sesame Oil ½ t. Baking Soda 1 t. Sugar 1 T. Sherry 1 T. Soy Sauce 2 T. Peanut Oil 2 Med. Onions Quartered 6 Scallions cut ½” long 12 Snow Peas 1 T. Hoisin Sauce 1 T. Hot Bean Sauce 1 t. Cornstarch 1 T. Sherry 1 T. Soy Sauce
Combine first 6 ingredients in zip lock bag and marinate for 30 min. Heat peanut oil in wok. Add onions. Cook until half done. Add beef. Stir until almost done. Quickly add scallions and rest of ingredients. Stir until well mixed. Serve with rice or noodles.
This would be close to those that I've had. Umpteen different variations on this, of course. Some have you deep fry the beef instead of stir fry it, but I don't like crunchy beef.
love,
Angie
Mongolian Beef
1 lb. Beef 1 t. Sesame Oil ½ t. Baking Soda 1 t. Sugar 1 T. Sherry 1 T. Soy Sauce 2 T. Peanut Oil 2 Med. Onions Quartered 6 Scallions cut ½” long 12 Snow Peas 1 T. Hoisin Sauce 1 T. Hot Bean Sauce 1 t. Cornstarch 1 T. Sherry 1 T. Soy Sauce
Combine first 6 ingredients in zip lock bag and marinate for 30 min. Heat peanut oil in wok. Add onions. Cook until half done. Add beef. Stir until almost done. Quickly add scallions and rest of ingredients. Stir until well mixed. Serve with rice or noodles.
Fried rice
Okay, this is my basic fried rice recipe. From this, I may add beef, especially leftovers, but often just leave it as is.
Ingredients
Four cups uncooked medium grain rice. I simply use a rice cooker, not sure how much this actually ends up with, but it's a lot, but it seems to go fast, and stays well in the fridge. Most recipes call for cold, day old rice, but, I've used it fresh out of the rice cooker as well, and don't seem to notice much difference in texture. Personaly, I think the day old rice bit came more from fried rice being a leftover dish in Asia. Medium grain rice will have a better consistency than short or long grain. Midwesterners, don't use Uncle Ben's converted rice, its not the same thing. And, I've had it with brown rice before as well.
2 lbs carrots, juliened, then chopped. size isn't as important, though don't want huge chunks, as consistency of size; you want things to cook the same speed.
2 large onions, chopped
2-4 green onions, chopped, including green parts (more for looks, I don't always add if I don't have on hand)
4 eggs
Peanut oil
Soy sauce
Dark (roasted) sesame oil
Heat 1-2 Tablespoons peanut oil in wok, high heat, add carrots. Keep stirring, why it's called stir fry. Cook till it starts to get fork tender, then add in chopped onions, cook till onions are tender. If things look like they are sticking, add a bit more peanut oil.
While cooking, cook the eggs. Scrambled. Set aside when done.
When onions are done, add the rice, and green onions, mix well.
(if rice is cold, heat all the way through, if using fresh cooked, once mixed, turn heat off)
Add in soy sauce. Everyone is different taste wise, but start with 1 Tablespoon.
Add in 1/2 Tablespoon sesame oil
Add in 1 Tablespoon butter
Mix in well, taste, add more soy or sesame oil as needed, but add slowly, it's easy to get to much.
When you have it seasoned as you want, mix in broken up scrambled eggs. Adding egg last saves the nice yellow color.
That's it.
I'm still trying to figure out what Beni Hana's adds as a sauce to their Hibachi rice....
Angie
Ingredients
Four cups uncooked medium grain rice. I simply use a rice cooker, not sure how much this actually ends up with, but it's a lot, but it seems to go fast, and stays well in the fridge. Most recipes call for cold, day old rice, but, I've used it fresh out of the rice cooker as well, and don't seem to notice much difference in texture. Personaly, I think the day old rice bit came more from fried rice being a leftover dish in Asia. Medium grain rice will have a better consistency than short or long grain. Midwesterners, don't use Uncle Ben's converted rice, its not the same thing. And, I've had it with brown rice before as well.
2 lbs carrots, juliened, then chopped. size isn't as important, though don't want huge chunks, as consistency of size; you want things to cook the same speed.
2 large onions, chopped
2-4 green onions, chopped, including green parts (more for looks, I don't always add if I don't have on hand)
4 eggs
Peanut oil
Soy sauce
Dark (roasted) sesame oil
Heat 1-2 Tablespoons peanut oil in wok, high heat, add carrots. Keep stirring, why it's called stir fry. Cook till it starts to get fork tender, then add in chopped onions, cook till onions are tender. If things look like they are sticking, add a bit more peanut oil.
While cooking, cook the eggs. Scrambled. Set aside when done.
When onions are done, add the rice, and green onions, mix well.
(if rice is cold, heat all the way through, if using fresh cooked, once mixed, turn heat off)
Add in soy sauce. Everyone is different taste wise, but start with 1 Tablespoon.
Add in 1/2 Tablespoon sesame oil
Add in 1 Tablespoon butter
Mix in well, taste, add more soy or sesame oil as needed, but add slowly, it's easy to get to much.
When you have it seasoned as you want, mix in broken up scrambled eggs. Adding egg last saves the nice yellow color.
That's it.
I'm still trying to figure out what Beni Hana's adds as a sauce to their Hibachi rice....
Angie
Korean sesame beef
Hey sly, kisses babygirl, here you go...
This is taken from the fantastic Steve Raichlen's The Barbecue Bible and is just like I had in Korea and restuarants here.
2 lbs beef tenderloin tips, or boneless sirloin (don't skimp on the meat quality, you want tender)
1/2 cup soy sauce (use a good brand, I prefer Aloha brand, www.alohashoyu.com
1/3 cup sugar
3 Tablespoons sake
2 Tablespoons Asian/dark (meaning roasted) sesame oil
8 cloves garlic, thinly sliced
4 scallions/green onions, both white and green parts trimmed and minced
2 Tablespoons sesame seeds, toasted (you can toast them yourself)
1/2 teaspoon fresh ground black pepper
1. If using tenderloin tips, butterfly them to obtain broad flat pieces of meat; each should be about 4 inches long and wide and 1/4 inch thick. If using the sirloin, cut it across the grain into 1/4 inch slices. Whichever cut you use, pound the slices between two sheets of plastic wrap with the side of a cleaver/meat tenderizer to flatten them to a thickness of 1/8 inch. Place the meat in a large nonreactive baking dish and set aside while you prepare the marinade.
2. Combine all the ingredients for the marinade in a small bowl and whisk until the sugar is disolved. Pout the mixture over the meat in the baking dish and toss thoroughly to coat. cover and let marinate, in the refrigerator, for 2-4 hours. (can be done shorter, but the flavor just isnt' the same...)
3. Preheat grill to high.
4. When ready to cook, oil the grill grate. Arrange meat on grill, until nicely browned on both sides, about 1-2 minutes per side (yes, that quick, if you pounded thin enough and have a hot grill).
Enjoy.
Love,
Angie
This is taken from the fantastic Steve Raichlen's The Barbecue Bible and is just like I had in Korea and restuarants here.
2 lbs beef tenderloin tips, or boneless sirloin (don't skimp on the meat quality, you want tender)
1/2 cup soy sauce (use a good brand, I prefer Aloha brand, www.alohashoyu.com
1/3 cup sugar
3 Tablespoons sake
2 Tablespoons Asian/dark (meaning roasted) sesame oil
8 cloves garlic, thinly sliced
4 scallions/green onions, both white and green parts trimmed and minced
2 Tablespoons sesame seeds, toasted (you can toast them yourself)
1/2 teaspoon fresh ground black pepper
1. If using tenderloin tips, butterfly them to obtain broad flat pieces of meat; each should be about 4 inches long and wide and 1/4 inch thick. If using the sirloin, cut it across the grain into 1/4 inch slices. Whichever cut you use, pound the slices between two sheets of plastic wrap with the side of a cleaver/meat tenderizer to flatten them to a thickness of 1/8 inch. Place the meat in a large nonreactive baking dish and set aside while you prepare the marinade.
2. Combine all the ingredients for the marinade in a small bowl and whisk until the sugar is disolved. Pout the mixture over the meat in the baking dish and toss thoroughly to coat. cover and let marinate, in the refrigerator, for 2-4 hours. (can be done shorter, but the flavor just isnt' the same...)
3. Preheat grill to high.
4. When ready to cook, oil the grill grate. Arrange meat on grill, until nicely browned on both sides, about 1-2 minutes per side (yes, that quick, if you pounded thin enough and have a hot grill).
Enjoy.
Love,
Angie
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