Text 31415, 124 rader
Skriven 2009-11-26 08:46:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: tex-mex again
=========================
-=> HAP NEWSOM wrote to JIM WELLER <=-

 ->  -> I'm no expert but this my take on it....

 ->  HN> Yup, you ain't no expert....at least on
 ->  HN> Taco Time food (grin)

 -> True. I haven't been to one in 15 years. (Taco Time- 25 years.)

 ->  HN> have a look at www.tacotime.com and look at
 ->  HN> the menu and look under Original Crisp Burritos

 -> I did. They're flutes!

 HN> I suppose you can call them anything
 HN> you like, Taco Time calls them
 HN> crispy burrito's, and they are gooood!

Never argue with Ian.   Bv)=

Especially when he's right ... even if Taco Time wants to market them as
whatever they wrongly call them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Seafood Flautas
 Categories: Latino, Seafood, Sauces
      Yield: 5 servings
 
           Roasted Tomato Sauce *
      8 oz Crab Meat; flaked/shredded
    1/2 c  Green Onions w/tops; Sliced
      1 tb Butter
    1/2 c  Dairy Sour Cream
    1/2 c  Monterey Jack Cheese; Shred
     14 oz Artichoke Hearts **
     10    Flour Tortillas ***
      4 tb Butter
 
  * Separate recipe.
  ** Artichoke hearts should be drained and cut in quarters.
  *** Flour tortillas should be 7 to 8 inches in diameter
  and be warm.

  Prepare Roasted Tomato Sauce; set aside. Cook crabmeat and
  onions in 1 Tbls of butter over medium heat, stirring
  frequently, until onions are tender. Mix in sour cream,
  cheese and artichoke hearts.

  Spoon about 1/3 of a cup of the mixture onto one end of
  each tortilla. Roll up tightly into a cylindrical shape;
  secure with wooden picks.

  Heat 2 Tbls of butter in 10" skillet over medium heat til
  hot and bubbly.

  Cook 3 or 4 flautas in butter, turning frequently, until
  golden brown, about 5 minutes.

  Keep warm in 300øF. oven. Repeat with remaining flautas,
  adding the remaining butter as needed.

  Serve with warm Roasted Tomato Sauce.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Roasted Tomato Sauce
 Categories: Sauces, Vegetables, Herbs
      Yield: 2 Cups
 
      4 lb Tomatoes; very red & fresh,
           - about 12-16 medium
      1 lb Sweet onions
      5 lg Cloves garlic
      2 tb Fruity green olive oil
      1 ts Salt; to taste
      3 tb Fresh basil; coarse chopped
  
  Peel the tomatoes in the usual way: Cut a cross in the
  bottom of each one with a sharp knife and put them into
  boiling water for 1 minute. Remove them from the hot water
  directly into cold water, then slip off their skins and
  trim them over a bowl, catching all the juice.
   
  Cut the tomatoes into large chunks or wedges. Peel and
  chop the onions. Peel and slice the garlic cloves.
   
  Toss together all the ingredients, including the juice of
  the tomatoes, and spread it all evenly over a large baking
  sheet with edges.
   
  Put the tomatoes in a 375øF oven and roast them for about
  2 to 2 1/2 hours, stirring once after the first hour, then
  every 30 minutes or so. Most of the liquid will cook away,
  and the tomatoes will melt into a soft, thick, slightly
  caramelized marmalade. It's wonderful.
   
  Serve this on pasta, with rice, on pizza, with polenta, in
  soups, in a quesadilla, in an omelet--alongside anything
  that goes well with tomatoes.
   
  Source: “The New Vegetarian Epicureö by Anna Thomas
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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