May 31st, 2007 by alice
Tags: Mexican, Rice
INGREDIENTS
- 1/3cup finely diced seeded fresh hatchchiliesor poblano chiles
- 3/4cup finely dicedonions(about 1 medium onion)
- 2plum tomatoes, seeded and finely diced (optional)
- 1bunchfresh cilantro, stemmed and coarsely chopped,divided
- 1 (8 ounce)cantomato sauce
- 4cupswarm water
- 1-2teaspoonchicken bouillon granules or1-2 chicken bouillon cubes, crushed(in lieu of salt)
- 1/2teaspoonground coriander
- 1/2teaspoonground cumin
- 1/2teaspoongarlic granules
- 1/2teaspoonfresh ground black pepper
- 1tablespoonextra virgin olive oil
- 2cupslong-grain rice
DIRECTIONS
- Prepare veggies, and set aside.
- Combine tomato sauce, water, bouillon granules, spices, optional tomatoes, and half of cilantro, stir to combine well, and set aside.
- Heat olive oil in a medium saucepan over medium heat, add rice, and stir to coat well with oil.
- Saute until rice just begins to turn translucent, stir in the diced chilies and onion, stir to combine, and continue to saute until veggies are softened and rice just begins to brown in places, stirring frequently.
- Stir tomato sauce mixture, and then stir into rice, being careful of steam.
- Adjust heat to a simmer, cover, and cook for 15 minutes, stirring once after 5-6 minutes.
- When done, add the remaining half of cilantro, gently fluff with a fork to combine, cover, and keep warm until ready to serve.
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May 31st, 2007 by alice
Tags: Milky, Pancakes, Snickers, Way
INGREDIENTS
- 1 1/2cupsflour
- 1teaspoonbaking powder
- 1/2teaspoonbaking soda
- 1/4teaspoonsalt
- 2tablespoonssugar
- 1 1/4cupsbuttermilk
- 1/2cupwhole milk
- 1largeegg
- 2tablespoonsbutter, melted
- Snickers candy bars or Milky Way bars, popables(however many you’d like)
DIRECTIONS
- Sift together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Measure the buttermilk and whole milk in a large measuring cup; add the egg and beat slightly with a fork just to break up the yolk.
- Stir in the melted butter.
- Pour the buttermilk mixture into the flour mixture and stir just until incorporated; don’t worry if there are some small lumps.
- Stir in the Popables; let the batter rest for 10-15 minutes.
- Grease a griddle or frying pan; heat over medium-high heat for about 2 minutes.
- Reduce heat to medium.
- For each pancake, ladle about 1/4 cup of the batter into the pan and cook until tiny bubbles form at the surface and the bottoms are golden, about 2-3 minutes.
- Flip pancakes over and brown the other side, about another 1-2 minutes.
- Serve immediately with powdered sugar and maple or chocolate syrup.
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May 31st, 2007 by alice
Tags: Apple, Muffins, Raisin, Walnut
INGREDIENTS
- 1/4cupcanola oil
- 1/2cupapplesauce
- 1cupsugar
- 2largeeggs
- 1teaspoonvanilla extract
- 1cupall-purpose flour
- 1cupwhole wheat flour
- 1teaspoonbaking soda
- 3/4teaspoonground cinnamon
- 1/2teaspoonsalt
- 1 1/2cups peeled dicedapples, about 1 large granny smith
- 1/2cupraisins
- 1/2cup choppedwalnuts
DIRECTIONS
- Preheat oven to 400 degrees.
- Spray 12 muffin cups with nonstick cooking spray.
- In a bowl with electric mixer, beat oil, applesauce, and sugar together for 2 minutes.
- Add eggs and vanilla; beat 1 minute.
- In another bowl, stir together flours, baking soda, cinnamon and salt.
- Fold in diced apple, raisins, and chopped walnuts.
- Add dry ingredients to oil mixture.
- Stir just until combined.
- Do not overmix.
- Fill muffin cups.
- Bake 20-25 minutes or until done.
- Cool in pan 5 minutes, then cool on wire rack.
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May 31st, 2007 by alice
Tags: Baked, Chile, Hatch, Rellenos
INGREDIENTS
- 1/4cupbutter
- 1 1/4cups finely choppedonions
- 4clovesgarlic, minced
- 2cupsfrozen corn kernels
- salt & freshly ground black pepper
- 1bunchfresh cilantro, stemmed and chopped
- 8 mildhatch chiles, seeded and deveined,stems trimmed but left intact(or Poblano chiles)
- 8ouncesqueso fresco, cut into ¾ x ¾ x 4 inch batons(Mexican white cheese)or goat cheeseor monterey jack cheese
- 2cupssour creamor creme fraiche
- 2cups shreddedsharp cheddar cheese(about 8 oz)
DIRECTIONS
- *Warning: Even mild Hatch chiles can be pretty warm before cooking, though they should mellow out during cooking.
- Wear disposable rubber gloves while handling, and wash your hands well with soap and warm water when you are done.
- Do not use hot Hatch chiles for this recipe unless you are a real chile-head!
- **Queso fresco in really too mild.
- Use the goat cheese even though it’s not authentic!
- Preheat oven to 350 degrees F.
- Spray a 9″x13″ baking dish with nonstick spray.
- Melt butter in a large skillet over medium heat, and saute onion and garlic until soft.
- Add corn and salt and pepper to taste, and continue to saute until corn is done.
- Add cilantro, adjust seasoning, and set aside to cool.
- Place chiles in a heatproof bowl, pour boiling water over them, and allow to set for 15-20 minutes.
- Remove chiles from water, drain well, and wipe dry inside and out.
- Stuff chiles generously with corn mixture, pressing a piece of cheese into the center or filling.
- Place stuffed chiles in prepared baking dish, open side up.
- Stir sour cream to loosen, and pour over chiles, and bake until well heated through, about 20 minutes.
- Sprinkle with grated cheddar cheese, and return to over for an additional 10 minutes.
- Serve with Mexican rice, refried beans, and hot corn tortillas.
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May 31st, 2007 by alice
Tags: Butter, Chews
INGREDIENTS
- 3/4cupbutteror margarine
- 3tablespoonssugar
- 1 1/2cupsflour
- 2 1/4cups firmly packedbrown sugar
- 3egg yolks, beaten
- 1cup choppednuts
- 3/4cup shreddedcoconut
- 3egg whites, stiffly beaten
- confectioners’ sugar
DIRECTIONS
- Cream butter; add sugar and blend with flour.
- Pat in bottom of 8×12 inch greased pan.
- Bake 15 minutes at 375Degrees.
- Add brown sugar to beaten egg yolk.
- Add nuts and coconut.
- Stir in stiffly beatenegg whites and spread over first mixture.
- Return to oven for 25-30 minutes.
- Dust with confectioners.
- Cut into desired shape.
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