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Generally speaking, taquitos usually means corn tortillas, while flautas means flour. Both are small, tightly wrapped, and usually fried. Like a skinny little chimichanga.
But if we're including corn as a wrapping (e.g., tostadas,) then you can add tamales to your list too. And if you're adding other ethnicities (e.g. "wraps" with lunchmeat) then you should toss in gyros as well. |
I always had corn tortilla flautas. That's what I made anyway. They were yum.
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Flautas (flutes) is a more accurate name than taquitos (little tacos) anyway.
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anybody have a good (and pretty easy) recipe for chicken chili?
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Here is what I do for that, Bri. I know there are a lot of ingredients, but it is really yum, and it is simpler than it looks if you have a good can opener.
Yummy Slow Cooker Chicken Chili 1 19oz can of black bean soup (I like to use a southwestern black bean chicken soup by Progresso.) 1 15oz can of Kidney Beans, rinsed and drained 1 15oz can of garbanzos, rinsed and drained 1 15oz can of baked beans (whatever variety you like) 1 15oz can of chopped tomatoes in puree 1 15oz can of whole kernel corn, drained 1 cup of cooked chicken (or you can use that canned kind) 1 onion, chopped 1 green bell pepper chopped 2 stalks of celery, chopped 2 cloves of garlic, chopped 1 T chili powder or to taste 1 T dried parsley 1 T dried oregano 1 T dried basil Combine everything in a slow cooker and cook for at least 2 hours on high. You could probably use one of those packages of pre-cooked chicken you find with packaged deli meats, if you wanted. |
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Shawnee? You. Are. A. Goddess! this recipe turned out WAY better than i expected. and monst? there's ur bacon pic too! for the veggies i used orange bell pepper, whole and sliced jalapeņo (i recommend sliced and deseeded) and mushrooms.
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oh and yeah, for those who may not know, the bowl on the right is fresh pineapple.
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Looks Yummy , But Pass on the Jalapenos and Wheres the Onions ?
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I can Just see Plthijinx Sitten in the drive way eaten Onion Rings and Cryen !!
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hell i should! set up my own fryer out there make me some onion rings and a few fried turkeys chicken and powkchaps! mmmmmmHM!
damn i love to cook! now i needs to finds me a woman to cook for! |
He said COOK !!!!
Ya Dirty Minded Freaks !!!! |
WHOA! :eek: what? me? don't hate me cuz i can cook!
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my chile recipe:
2-3 lbs coarse ground beef or venison one Wick Fowlers 2 alarm chili mix sear the meat and drain. open chili packet, set aside the masa flour for later 1 sam adams 22oz ale (or your fav beer) add all packets then add 2 8 oz cans tomato sauce 5 roma tomatoes chopped 2 big cloves of garlic smashed and diced 5 jalapenos sliced 2 sprigs FRESH oregano diced roommate absolutely cannot stand onions. not allowed in the house even. :( anyway, one yellow onion diced or chopped. your choice. 1015 onion if you can get them. 1 package sliced mushrooms sea salt to taste 1 tsp cumin 2 tbs chili powder bring it to boil then reduce heat to simmer and cover stirring about every 15 minutes for an hour and a half. then slowly stir in the masa flour packet. you will probably need to add more flour than what they provide so have some ready to use if need be. 1 package spaghetti or vermicelli when heating the water for the pasta add a couple tbs of olive oil to prevent sticking. serve like you would a normal plate of spaghetti only rather that Parmesan cheese use grated cheddar or your favorite shredded cheese. kraft 4 cheese mexican works really well. enjoy! |
There is also Six Gun Chili Mix, should work every bit as well, plthijinx. I don't care for the Carroll Shelby mix -- too much guajillo in the pepper mix gives it a bitter finish.
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cool thanks! i'll check it out!
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ok. i've done shawnee's recipe twice now and am thoroughly satisfied. making them is a bit of a chore but no worries. this is a recipe that will stay with me for the rest of my life. now what i'm looking for is this: another recipe. i love to cook. i love to please people. i love to please people especially through cooking. someone pony up a recipe that is not only awesome but kinda cheap to cook. like 30 bucks or so. when i start working in engineering again then the sky is the limit. i'm still on a budget at the moment. when i do start working again i will post my gumbo. sucker costs about 75 bucks to make and is a royal pain in the ass but worth every dollar and minute. i have not gone back through this thread (i may love to cook but at times..just lazy) SO if you have a recipe that you would like to recommend....please post here. or pm me. prefer posting here so i can share with all. pics will be posted doing said recipe.
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alright then here's what's for supper tonight.
pork spareribs in a bed and blanket of peppers. 1 red bell pepper sliced 1 yellow bell pepper sliced 3 cloves garlic smashed and diced 1 box mushrooms sliced 3 jalapeņo peppers sliced spice to taste. in this case the spices are: brown sugar fresh ground pepper sea salt lemon pepper mccormicks montreal steak seasoning lay out a long sheet of aluminum foil and use half of the peppers/veggies as a bed. put the ribs on then spice them to taste. after that put the rest of the peppers/veggies on top and wrap it up good. and i mean good. use several sheets of foil. you want it pretty much sealed to hold in the moisture. you can certainly use the oven and if you do set temp at around 250 - 275. you want to slooooow cook this recipe. even slower if you are using beef ribs instead of pork. if beef i recommend 200 deg. you want to cook them at about an hour per pound at these temps. in this case i'm using the grill today. houston weather. ya gotta love it. friday night it was 24 deg. at work. today? upper 50's lower 60's. anyway slow cook the slab for about 2 to 2.5 hours then cut open the top of the foil and remove the ribs and put them on the grill for browning. put peppers/veggies aside for munching on later. that's pretty much it.... damn i love to cook. more pics later. it's on the grill as i type this. |
Sounds YuMMMMY !!
but Ditch the Jalapenos and add some Onions for Me ( yeah I Know yer roomie is ANTI Onion ) |
We found Nadia G one Late drunken Nite on the Cooking Channel ,
Here she does V day |
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didn't get to finish the pics of it. had to go help my neighbor move a couple refrigerators so i turned the cooking duties over to paul. i will say this....the meat fell off the bone! damn good supper. |
yesterday our neighbor brought us a cut of venison back strap. so i marinated it in milk, to get rid of the game flavor works well on fish too btw, seasoned it with sea salt fresh ground pepper made slices in the meat to put whole garlic cloves in it and then diced up cloves to sprinkle on top. let it sit overnight in the fridge. cooked on the pit with low heat. o m g. it was scrumptious!
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Dude SCREW Engineering !!!
You my Friend Need to Open a restaurant !!! Plthijinx Phine Dining !!! |
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tamales are not nasty! they are yum. They are made from a similar dough as corn tortillas, though; the dough is filled, rolled in corn husks, then steamed. Very labor intensive--traditionally made assembly line style by the women for Christmas. not common knowledge for you folks? |
I would kill for Chile Rellenos. No decent Mexican food to be found in Montana.
My wife is slowly convincing me we need to move to the south west. She wants Albuquerque or Tucson, maybe Phoenix. |
tamales are not nasty! they are yum.
I couldnt agree More Cloud !!! Glatt just hasnt had Good Tamales But Xmas ONLY !!???? Poor You !!! :( |
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You guys are crazy. Most Mexican food is awesome, but Chile Rellenos are just about the worst. My mom used to make it in a casserole form when I was a kid. Blech.:greenface
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But... it's just the same ingredients as all other Mexican food, plus a poblano pepper. If you don't like poblanos, try it stuffed inside a red bell pepper instead.
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oh and when doing chile rellenos, from what i have heard, i personally have never cooked them, you either blanch them in boiling water or stick em in a really hot stove for not too long. apparently just long enough to be able to peel the outer skin off? anyone? anyone? beuller? beuller? and also, why do that anyway? what;s the benefit? |
" why do that anyway? what;s the benefit?"
I suspect it's so the batter will stick. WAG. |
Most likely it's because the skin will be tough and the flesh will be soft after cooking, so when you bite into them, there'll be crispy batter then soft flesh, but you can't bite through the skin without giving it a yank, which will make it just not quite so attractive to eat and may even make a mess.
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Glatt, sounds like you've never had any decent Mexican in your entire life. Amble on down to SoCal sometime for the good stuff. Usually any restaurant with "taqueria" in its name somewhere, for those tasty-hole-in-the-wall kind of places. The biggest hole in the wall in Oxnard is La Gloria, a grocery-and-general sort of place, with an eatery-cum-bakery. No pretensions, just food made by people who understand the cuisine. Just south of the bus and train station downtown.
I commend to your attention a nice dish of Caldo Tlalpeņo, an easy soup to get right. It's really chicken soup with both fresh and chipotle chilis, a bit of potato and some chickpeas. Peppery Mexican Jewish penicillin about describes this. Cures what ails ya on a cold day, and makes ya lively too. Definitely wants the chipotle for the proper flavor, so be sure to have that -- canned is just fine and is the usual way anyway. I particularly like half an avocado sliced up served in it. |
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Chile Rellenos are cooked peppers, which I generally don't like in large quantities. |
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I made some really good lettuce wraps the other night. I have to get going, but I will post my ingredients later. |
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Okay, here is what I used:
- 1.5 lbs of chicken breast chopped up in little cubes - 1 onion chopped up - 1 red bell pepper chopped up - 1/2 cup crushed tamari almonds - 3 cloves of garlic chopped up finely - some olive oil - some roasted sesame oil - some soy sauce - some white wine vinegar - some fish sauce (this I think was the profound ingredient for this recipe) - some romaine lettuce leaves I cooked the chicken in some olive and sesame oil for a while until it was close to being done. I then, added the onions, pepper and garlic. After everything was cooked sufficiently, I dumped the cooked mixture into a bowl where I had mixed the soy sauce, vinegar, fish sauce and some more of the sesame oil. I also added the crushed almonds and mixed it all together. When we ate it, we scooped a little bit of the filling in the lettuce leaves and rolled it up and ate it. Yum! Sorry I don't have exact measurements. I usually cook like this, where I just add the amount I like. |
that sounds great! i will have to try that!
right now i have fresh redfish and sheephead in the oven. been on the pepper kick lately so that;s what they;re cooking with. oh and garlic. lots and lots of garlic. can;t beat fresh fish. caught them today. pics in the fishing thread after supper. |
We had scallops, steak and salad. Unfortunately, scallops are not so fresh this far inland, and super expensive, but they were tasty, nonetheless.
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i have GOT to go and try This!
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Good Indian food out your way?
Leicester opened my eyes to authentic Northern and Southern Indian cookery. Things are getting better here in the South, but nowhere near as good as the Midlands/ North. |
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I made my own recipe up today :D Time will tell how good it is tough. It is still baking. Here's what I did:
4 ounces whole grain medium shells 1/2 c sauce 1/2 c low fat ricotta 1/2 c reduced fat shredded mozzarella 1 egg white seasonings I heated up the sauce and added some seasonings to it. I boiled the pasta about 2 minute short of the suggested time. Meanwhile, I mixed together the ricotta, seasonings, egg white and 1/4 c of the mozzarella. When the pasta was done, I drained it, mixed it with the sauce. In two ramekins, I put a layer of pasta and sauce, half the ricotta mixture, then more pasta. I topped them with the rest of the mozzarella cheese. They are now baking in my convection oven at 350 for about 35 minutes. I am hoping they will be done then ;) And, yes, I know that to some of you using reduced fat things is an atrocity, but I have found that while fat-free has a noticeably different taste, reduced fat isn't bad at all. Plus I am really trying to stick with the Weight Watchers this time. After all, I am going to the beach in the middle of June! :eek: |
A lasagnoid. Cool. I like to develop a strong note of basil in my lasagna -- or tarragon. Often I mix either of these into the ricotta with the egg before assembly.
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heheheheee...lasagnoid.
I'm hungry. |
ok, tonight i'm trying a recipe suggested by sheldon. i have half a fillet of salmon, lemon, fresh dill, salt pepper to taste. for the sides? 2 stuffed portabella mushrooms. can't decide whether to bake it or grill it. mushrooms are def going to be grilled. pics to come later.
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here we go. fresh chopped dill, sea salt, fresh ground pepper, lemon slices (half of it sliced the other quartered to squeeze over the salmon), smashed and chopped garlic then resmashed and rechopped. then covered again in foil (poor mans dutch oven) and on the grill. along with the portabella shrooms. the shrooms are my appetizer tonight.
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damn shel. great recipe!! it was great! only i added too much garlic. it negated the dill.
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I recently discovered that I own a mandolin.
momwolf bought a lot of kitchen stuff and then never used it. This bad boy was new in box, still wrapped in shipping plastic. It is a very sharp mandolin. It even has a special insert for storage so you don't accidentally slice you hand off when you go to grab it out of the cabinet. I sacrificed the sponge to it while cleaning it. Unintentionally. The sacrifice was unintentional, I meant to clean it. So, having this fine implement of vegetative destruction at my beck and call, I had to do something. Yams were on sale on my last trip to the market, so I have a few lying about. I peeled them, and then sliced them with the Mandolin of Fingertip Severing(TM). This thing is really sharp. It is so damn sharp I didn't need to apply much pressure on the downward stroke to get sweet potato chips out of it. In fact, I think a couple of slices happened just because I was THINKING of pushing the yam across the blade. So, thinly sliced yam pieces, some spray oil, salt, baking tray 425 oven (probably should have pushed it up to 450, they weren't as crispy as I'd like. Watched 'em so they didn't burn, about 15 to 20 minutes. I may have to learn how to deep fry. |
yummy
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heh... I read pete's quote of you first (being the last post in the thread) and the FIRST THING that came to mind was, careful, that fucker is sharp.
I scrolled upward to see the source of the quote and I happily learned that you already know this fact, and did not have to learn it exsanguinously. |
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Wiki uses the spelling mandoline (with an 'e') for the kitchen implement.
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I've always heard the kitchen tool called a "mandoline slicer." With or without an e, I'm not actually sure.
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