Text 22450, 71 rader
Skriven 2007-11-07 23:23:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Burton Ford
Ärende: Re: big 'ol onion
=========================
 -=> On 11-07-07  16:08,  Burton Ford <=-
 -=> spoke to Anyone about big 'ol onion <=-

 BF> How do I easily get the tannish colored thin outer skin off of a
 BF> Vidalia type onion?

   Sorry, but that information is reserved for cooks.

 BF> I use sliced or cut up onion nearly every day for my sandwich or my
 BF> soup.  I spend more time prepping it than I do using the rest of it for
 BF> a week. 

 BF> Do most of you eat the tough inner outer greenish skin?  Either raw or
 BF> cooked?

  Not I.  Some would put the outer skin into a broth mixture.   When we
  want to slice or chop an onion, I cut off the end where the stalk
  would have been (as opposed to the end with some roots on it).   Then
  I use a sharp knife to score through the top layer of onion, top to
  bottom in a couple of places.   Having done that it is not hard to
  peel off that layer, leaving the underlying good stuff intact.   If I
  am going to chop the entire onion, I'll cut off the root end then cut
  the main part into slices and chop.   If I am going to do slices or
  only use part of the onion, I leave the root end on.  It can serve as
  a bit of handle.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creamy Turkey Enchiladas
 Categories: Mexican, Turkey
      Yield: 4 Servings
 
      2 c  Chopped cooked chicken or
           Turkey
      1 c  Chopped green pepper
      8 oz Pace Picante Sauce divided
           (or other brand)
      8 oz Philadelphia cream cheese
           Cubed
      8    Flour tortillas 6 inch type
    3/4 lb Velveeta cheese cubed
    1/4 c  Milk
 
  Stir chicken,green pepper,1/2 cup picante sauce and cream cheese in a
  sauce pan under low heat untill smooth. Spoon 1/3 cup chicken or
  turkey mixture into each tortilla and roll up. Place seam side down
  in a lightly greased pan 12x8 type. Stir cheese spread and milk in a
  sauce pan over low heat till smooth. Pour sauce over tortilas cover
  with foil and bake at 350f for 20mins or untill throughly heated.
  Pour the remaining picante sauce over tortilas and serve makes 4 to 6
  servings. NOTES:
  Myself I like to add chopped green onion to the chicken mixture and I
  use the mild sauce. If you like hot stuff that works but keep in mind
  who will be eating them. These freeze really well in case you like to
  make stuff for later use. I do this and nuke them when I want one.
  Enjoy....
  
  Prep time: 20 mins Cooking time 20 mins
  
  From: Michael Simmons                 Date: 01-09-97
  Fido-National Cooking Echo
 
MMMMM


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