Archive for the ‘mexican’ tag
Chicken Enchilada Recipe Flour Tortillas
Have you got any good recipes to share ?
Here’s one of mine
1~ 8oz pkg cream cheese
1~2 cup bag of mexican shredded cheese
1~small can sliced black olives
1~small can diced green chilis
Mix together in mixing bowl
then heat corn tortillas in oil using microwave (until they are softened)
wrap softened tortillas around about 3 tbsp. filling and pour red enchilada sauce over the enchiladas. make sure you cover all the enchiladas.
cook about 25 min at 375 degrees
~you can add ta meat or chicken and substitute warm flour tortillas( no oil) for corn tortillas.
OK your turn !
you can add taco meat or chicken*
This is my signature dish
One of my favourite free recipe sites is TopSecretRecipes, where well-researched clones of common foods are concocted. Here’s one of my favourites … guaranteed to fool anybody.
Hellmann’s®/Best Foods® Mayonnaise by Todd Wilbur:
Mayonnaise was invented by the French chef of the Duke de Richelieu way back in 1756. When the chef couldn’t find any cream for a sauce made with cream and eggs, he substituted with oil. The thick emulsion that formed is now one of the basic sauces for our modern cuisine. A homemade version of this simple culinary breakthrough was an important ingredient on Richard Hellmann’s salads in the deli he opened in New York City in 1905. When Richard started selling his mayonnaise by the jar at the deli, the bottles flew out the door. Before long Hellmann’s mayonnaise ruled the East coast, while another company, Best Foods, was having success with mayonnaise west of the Rockies. In 1932, Best Foods bought Hellmann’s, and today the two brands split the country with Best Foods brand west of the Rockies and Hellmann’s to the east. The mayonnaise recipes are nearly identical, although some people claim that Best Foods mayonnaise is a little tangier.
In this clone recipe you’ll be creating an emulsion by simply whisking a stream of oil into a beaten egg yolk. The solution will begin to magically thicken and change color, and before you know it you’ll be looking at a bowl of beautiful off-white fresh mayonnaise. I’ve found the best way to add the oil to the egg yolk a little bit at a time while whisking is to pour the oil into a plastic squirt bottle (like the kind used for ketchup or mustard). This will allow you to whisk continuously with one hand while squirting oil with the other. The real stuff is made with soybean oil, which can be hard to find in some areas. Fortunately common canola oil is a great substitute.
1 egg yolk
2 1/4 teaspoons white vinegar
1 teaspoon water
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon granulated sugar
1/4 teaspoon bottled lemon juice
1 cup canola oil
1. Whisk the egg yolk by hand for 15 seconds.
2. Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup. Stir until salt and sugar are dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds.
3. Pour 1 cup of canola oil (or soybean oil) into a plastic squirt bottle. This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other. Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop. When you have used about half of the oil, your mayonnaise should be very thick. Add the remaining vinegar solution. Whisk. Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added. Your mayonnaise should be thick and off-white in color.
4. Put the mayonnaise into an old mayonnaise jar and seal it with a lid. Leave this out on your kitchen counter for 8 to 10 hours so that the vinegar and lemon juice can kill any potential bacteria in the egg yolk. Keep up to 2 weeks in your refrigerator.
[mage lang="en|es|fr|en" source="answers"]Chicken Enchilada Recipe Flour Tortillas[/mage]
Chicken Enchilada Recipe Flour Tortillas
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