Wednesday, July 4, 2007
Chicken Tortilla Soup
| 1/2 c Onion; Finely Chopped, 1 Med1 ea Clove Garlic; Finely Chopped2 T Vegetable Oil4 c Chicken Broth1/4 c Red Bell Pepper; Chopped1 T Red Chiles; Ground3/4 t Basil Leaves; Dried1/2 t Salt1/4 t Pepper15 oz Tomato Puree; 1 can1/2 c Vegetable Oil10 ea 6"-dia Corn Tortillas; *2 c Chicken Breasts; Cooked, **---------------------------------GARNISHES---------------------------------1 x Avocado Slices1 x Cheese; *** * Corn Tortillas should be cut into 1/2-inch strips.** Cooked Chicken breasts should be cut up or shredded.*** Use Monterey Jack or Chihuahua Cheese in this recipe.-------------------------------------------------------------------------- Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven untilonion is tender. Stir in broth, bell pepper, ground red chiles, basil,salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmeruncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot.Cook tortilla strips in oil until light golden brown, 30 to 60 seconds;drain. Divide tortilla strips and chicken among 6 bowls; pour broth overchicken. Top with cheese and avocado slices. ----------------------------------------------------------------------------- |
Ginger Sauce
| 1 tb Garlic, finely chopped2 tb Brown bean paste1/4 c Ginger, finely chopped1 ea Serrano chili, stemmed &-- finely chopped2 tb White vinegar1 tb Sugar1 tb Soy sauce3 ea Cilantro sprigs, choppedMix all ingredients thoroughly. Use immediately or at least within 6hours of preparation as the flavours will get stronger the longer thesauce sits. This thick, dark, rich & spicy sauce goes well with as a dipping saucewith bland foods such as tofu.-------------------- |
Monday, July 2, 2007
Carbonara Sauce
| 4 Tablespoon Butter8 Slice Bacon; cut in 1/4" strips2 Eggs2 Egg yolks1 Teaspoon Red pepper flakes1 Cup Parmesan cheese1/2 Cup Heavy cream1 Teaspoon SaltBlack pepper1 Pound Spaghetti8 Quarts waterCream soft butter. In another bowl, beat eggs & yolks and whisk untilblended, add 1/2 cup cheese. Heat large casserole dish in 200F oven. Bringwater & salt to boil in large pot. Meanwhile, fry bacon in skillet overmed heat until crisp. Pour off half of fat and stir in red pepper flakes andcream. Bring cream mixture to simmer and keep warm until spaghetti is done.Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.Coat well. Stir in hot bacon & cream mixture and finally the beaten eggsand cheese. The heat of the pasta will cook the raw eggs. Taste and seasonwith salt and pepper. Serve with remaining grated cheese. |
DANISH MEATBALLS
| 1 lb Hamburger1/3 c Catsup2 ts Worcestershire sauce1/2 ts Salt1/8 ts Pepper3-4 dashes tabasco1/2 Green pepper (minced fine)-----SAUCE-----3/4 c Catsup1/2 c Water1/4 c Cider vinegar3 tb Brown sugar1 1/2 ts Salt1 t Pepper3-4 dashes tabasco2 ts Soy sauce2 ts SugarMix well & form into balls the size of walnuts. Cookover low heat until done but not brown. Danish meatball sauce: Simmer approximately 20 minutes.Pour overmeat balls. |