[ November 15, 2001 ] [ December 1, 2001 ] [ December 15, 2001 ] [ January 1, 2002 ] [ January 15, 2002 ] [ February 1, 2002 ] [ February 15, 2002 ] [ March 1, 2002 ] [ March 15, 2002 ] [ April 1. 2002 ] [ May 15, 2002 ] [ April 15, 2002 ] [ May 1, 2002 ] [ June 1, 2002 ] [ June 15, 2002 ] [ July 1, 2002 ] [ July 15, 2002 ] [ August 1, 2002 ] [ August 15, 2002 ] [ September 1, 2002 ] [ September 15, 2002 ] [ October 1, 2002 ] [ October 15, 2002 ]
Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 12, May 1, 2002
**Overview of this Issue**
From the Editor
Newsletter Theme....Southwestern Recipes
Shared Recipes from The Recipe Exchange
Actual Restaurant Recipes
Quick and Easy Recipes
Recipe Requests
Newsletters from Other Websites
Kitchen Tips ... All About Chilies
Subscriber Information
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
FROM THE EDITOR
I've had some requests for information on Cooking for a Crowd so I have added
one which I hope you will find useful. There are some recipes and lots of links
to recipes for quantity cooking. With graduation Open Houses right around the
corner there are a couple of menus with recipes to help you plan the perfect
event for your graduate.
If any of you have suggestions for types of recipes you would like to see
featured in the newsletter, please e-mail me. I'm always looking for new ideas.
I also have a request. Will you please take a moment and vote for That's My Home
at Chef2Chef? We are getting close to going into the Hall of Fame. I only need
another 2,500 points and if everyone who gets this newsletter votes, I will be
way over that goal. Here's the link. http://chef2chef.net/rank/inter.shtml You
will also find links to 100 other recipe sites. If you haven't yet visited my
friend Becky's site, Becky's Cookbook, you should take a moment and visit. It is
a wonderful site will all tried and true family favorites. Becky is currently
#4, please vote for her also if you enjoy her site.
Totally off topic for a moment, there is a real nasty Virus going around,
"W32.Klez.gen" It is making it's rounds on the Yahoo cooking boards and several
others that I am aware of. It is not even safe to open an attachment from
someone you know if it has not been scanned by virus protection. Just be
careful. Everyone I know who has gotten this virus has opened an attachment from
someone they know. Now that I've gone on so long, it is time for the recipes!
The link to Quantity Cooking can also be found in the Office at Razzle Dazzle
under Party Planning.
http://www.razzledazzlerecipes.com/quantity/
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SOUTHWESTERN RECIPES
CHIPOTLE MARINATED CHICKEN
This recipe is a great make-ahead. You can have the chicken marinating the night
before you plan to serve it.
4 garlic cloves
5 chipotle chiles, reconstituted and drained (see instructions below)
1/4 C. chopped fresh cilantro
2 T. honey
3 T. vegetable oil
2 T. balsamic vinegar
juice of 1 lime
1/ t. ground cumin
black pepper, to taste
8 boneless, skinless chicken breasts
In a food processor, process garlic until minced. Add chipotle chiles and
process until minced. Add cilantro, honey, vegetable oil, balsamic vinegar, lime
juice, cumin, and black pepper; process until smooth. Pour over chicken; cover
and refrigerate several hours or overnight (chicken may be marinated in a
zip-lock plastic bag as well).
Preheat barbecue and grill chicken over medium-high heat, about 8 minutes on
each side, or until no longer pink in center.
Serves 8.
Note: To reconstitute chipotle chiles, simply cover them in boiling water and
soak them for approximately 1 hour. If whole dried chipotles aren�t available, 2
canned chipotles in adobo sauce or 2 tsp. of ground chipotle powder may be
substituted.
SOUTHWESTERN LASAGNA
1 Lb. ground beef
1/2 C. chopped onion
1 package. taco seasoning mix
1 (8 oz.) can tomato sauce
1 (20 oz.) can refried beans
2 C. sour cream
1 C. salsa
2 C. shredded Cheddar cheese
1 package tortilla chips
Preheat oven to 350�F. and grease a 9 x 13-inch baking pan.
In a skillet, brown ground beef and onion; drain off fat. Add seasoning mix and
tomato sauce; mix well. In a small bowl, combine sour cream and salsa.
In greased pan, cover bottom of pan with half tortilla shells. Layer with half
ground beef mixture, half refried beans, half sour cream mixture and Cheddar
cheese; repeat layers.
Bake for 1 hour. Let stand for 15 minutes before serving. Serve with lettuce,
cheese, tomatoes and sour cream.
GRILLED PORK LOIN WITH SOUTHWESTERN PESTO SAUCE
1/2 t. finely shredded lime peel
1/4 C. lime juice
1 T. cooking oil
2 cloves garlic, minced
1 T. snipped fresh cilantro
1 t. coarsely ground black pepper
1/4 t. salt
2 lb. boneless pork top loin roast, single loin
1 C. pesto sauce, recipe below
Combine lime peel, lime juice, oil, garlic, cilantro, pepper and salt. Place
pork in a plastic bag set into a deep bowl. Pour marinade over pork. Seal bag --
turn to coat well. Marinate in the refrigerator for four hours or overnight,
turning occasionally. Remove meat. Reserve marinade (see above).
For directions for a gas grill, see above.
In a covered grill, arrange coals around a drip pan. Test for medium- slow heat:
To do this, carefully hold your hand, palm-side-down, where the food will be
grilled. Count the number of seconds you can comfortably hold your hand in that
position. Two seconds, hot; 3, medium-hot; 4, medium; 5, medium-slow; and 6,
slow. Place roast on roasting rack directly over drip pan. Cover and grill for 1
to 1 1/4 hours or until meat is done. Brush occasionally with the reserved
(boiled) marinade. Let roast sit for 5 minutes before carving. Serve with
Southwestern Pesto Sauce.
While the roast is grilling, make the sauce.
SOUTHWESTERN PESTO SAUCE
4 oz. Mexican grating cheese, cut into pieces
2 cloves garlic, peeled
1 jalapeno pepper, seeded and cut into quarters
2 (4 oz.) cans diced green chile peppers, drained
3/4 C. pine nuts or slivered almonds
1/4 C. lightly packed fresh parsley sprigs
1/4 C. lightly packed fresh cilantro leaves, see note
2 T. olive oil
Place cheese, garlic and jalapeno in a blender or food processor bowl and
process until finely grated. Add chile peppers, nuts, parsley and cilantro; with
machine on low, gradually add oil. Blend until nearly smooth. Place in a bowl
with a lid and set aside until ready to use
LAYERED SOUTHWESTERN SALAD
Dressing:
1/3 C. chopped fresh cilantro
1/2 C. lime juice
1/2 C. olive oil
1/2 C. sour cream
1 t. sugar
1/2 t. salt
1/2 t. pepper
Salad:
1 (16 oz.) package romaine lettuce, shredded
5 plum tomatoes, chopped
1 (15 oz.) can black beans, rinsed and drained
1 small purple onion, chopped
1 (8 oz.) package shredded Mexican 4-cheese blend
1 (15 oz.) can whole kernel corn with red and green peppers, drained
1 (6 oz.) can sliced ripe olives, drained
2 C. crushed tortilla chips
Garnish: fresh cilantro leaves
Process first 7 ingredients in a blender or food processor until smooth,
stopping to scrape down sides.
Layer lettuce and next 7 ingredients in a 3-quart glass bowl. Pour vinaigrette
over salad just before serving, and gently toss. Garnish, if desired, and serve
immediately.
Yield: 8 to 10 servings.
SPICY BLACK BEAN CAKES
4 C. cooked black beans, drained (see Note)
1 jalapeno (with seeds), finely diced
1 large yellow onion, finely diced
1/2 bunch cilantro, minced
1/2 t. cumin
1/2 t. chili powder
salt and pepper, to taste
cooking oil, for frying
Place all ingredients except cooking oil in a large mixing bowl and combine,
partially mashing black beans (hands are best for this). Shape mixture into
patties about 2 inches in diameter by 1 inch thick (an ice cream scoop is an
ideal measure for this size patty). Fry over medium-high heat in a lightly
oiled, heavy-bottomed pan, about 2 minutes per side, until cooked through. Serve
immediately, with a generous scoop of Avocado Salsa and a generous drizzle of
Cilantro Crema, if desired.
Note: You may substitute canned beans that have been rinsed and drained.
Makes 10 servings.
CILANTRO CREMA
2 C. sour cream
1/2 C. buttermilk
1/2 bunch cilantro, minced
1 t. lemon juice
Combine all ingredients until well-blended. Keep refrigerated until serving.
Makes 2 1/2 cups.
STRAWBERRY MARGARITA PIE
All the flavors of a strawberry margarita in a sweet crust -- yummy!
1 envelope (1 tablespoon) unflavored gelatin powder
1/4 C. fresh lime juice
1/2 C. sugar
2 eggs, separated
1/4 C. tequila
1/4 C. frozen sweetened strawberries
1 C. whipping cream
Fresh strawberries for decoration (optional)
Graham Cracker Crust:
1 1/2 C. graham-cracker crumbs
1/4 C. sugar
1/4 C. butter or margarine, melted
Prepare Graham Cracker Crust: Preheat oven to 350�F. Combine crumbs, sugar and
melted butter in a medium-size bowl. Press into pie plate, then bake 10 minutes
or until firm. Cool on a wire rack.
To make filling, sprinkle gelatin over lime juice in small pan. Add 1/4 cup of
the sugar and the egg yolks. Stir to blend. Cook over very low heat, stirring
constantly, until gelatin dissolves and mixture thickens. Do not boil.
Remove from heat and stir in tequila and strawberries. Refrigerate, stirring
occasionally, until mixture is thick enough to mound on a spoon. Beat egg whites
until stiff; gradually beat in remaining sugar to make a glossy meringue. Fold
into the gelatin mixture. Whip cream until stiff; fold whipped cream into
gelatin mixture.
Spoon gelatin mixture into crust. Cover and refrigerate until firm. Decorate
with fresh strawberries, if desired.
Makes 1 (9-inch) pie or 8 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SHARED RECIPES FROM THE RECIPE EXCHANGE
CHILI RELLENO TART
Crust:
1 C. all purpose flour
3/4 C. blue cornmeal* or yellow cornmeal
1 t. salt
3/4 C. (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
4 T. (about) ice water
Filling:
3 large fresh poblano** or New Mexico chilies
1 C. grated Gruy�re cheese
1 C. grated mozzarella cheese
4 large eggs
3/4 C. whipping cream
3/4 C. crumbled soft fresh goat cheese (such as Montrachet), room temperature
1/4 C. ( 1/2 stick) butter, room temperature
3/4 t. salt
1/4 t. ground black pepper
1 C. grated Colby cheese
For crust:
Combine 1 cup flour, 3/4 cup cornmeal and 1 teaspoon salt in processor. Add
butter and cut in using on/off turns until mixture resembles coarse meal. Blend
in water by tablespoonfuls until mixture forms moist clumps. Gather dough into
ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Can be
prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room
temperature before using.)
Preheat oven to 375�F. Lightly butter 11-inch-diameter tart pan with removable
bottom. Press dough onto bottom and up sides of prepared pan; trim to fit,
reserving scraps. Place pan on heavy baking sheet. Bake until crust is set and
edges begin to brown, about 20 minutes. If crust cracks, gently press small bits
of reserved dough into cracks. Transfer pan to rack and cool.
For filling:
Char chilies over gas flame or under broiler until blackened on all sides. Seal
in paper bag and let stand 10 minutes. Peel, seed and chop chilies.
Preheat oven to 375�F. Sprinkle Gruy�re and mozzarella over bottom of crust.
Sprinkle chilies over cheese. Combine eggs, cream, goat cheese, butter, salt and
pepper in processor; blend well. Pour into crust. Sprinkle with Colby cheese.
Bake tart until filling is golden brown and set, about 25 minutes. Transfer to
rack and cool slightly. (Can be prepared 8 hours ahead. Cover and refrigerate.
Bring to room temperature before serving.) Serve warm or at room temperature.
Serves 8.
CHILI BEEF FAJITAS
Fajitas:
1 lime, zested, and, juiced
1/4 C. orange, juice
2 cloves garlic, chopped
1 T. Worcestershire sauce
1/2 t. chili powder
1 lb. inside round or sirloin tip steak, cut into 1/4-inch strips
1 red onion, julienned
8 flour tortillas, (6-inch diameter)
1 C. cheddar cheese, shredded
Avocado and Papaya Salsa:
1 avocado, diced
1 papaya, diced
1/4 C. cilantro, chopped
1 tomato, seeded, and, diced
1/2 lemon, zested, and, juiced
Preheat oven to 250�F.
In a shallow dish, prepare marinade by combing lime zest and juice, orange
juice, garlic, Worcestershire sauce, and chili powder. Slice steak across the
grain into thin, �-inch strips and toss into marinade. Cover and leave for 2-4
hours.
Saut� onion in olive oil. Turn heat up to high, drain beef strips and add to pan
for 2-3 minutes. Warm tortillas in oven briefly. Top warm tortillas with beef
strips, cheese and onions. Roll tortillas.
Serve with Avocado and Papaya Salsa.
Stir ingredients together and serve with Fajitas.
Serves 4.
MAGIC MARGARITA PIE
1 1/4 C. finely crushed pretzels
10 T. butter, melted
1/4 C. sugar
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/3 C. lime juice
2 to 4 T. tequila
2 T. orange liqueur
1/2 pt. whipping cream
Additional whipped cream, orange twists, mint leaves or pretzels for garnish
(optional)
Combine crumbs, margarine and sugar; press on bottom and up the side of buttered
9-inch pie plate.
In large bowl, combine Eagle Brand milk, lime, tequila and orange liqueur; mix
well. Fold in whipping cream; pour into prepared crust. Freeze or chill until
firm, 2 hours in freezer or 4 hours in refrigerator. Garnish as desired.
Posted by Linda
For more shared recipes, visit The Recipe Exchange at
http://www.razzledazzlerecipes.com/scgi-bin/bbs/index.pl There is a
subscription area in the archive to sign up for if you would like a copy of all
recipes posted there. It is sent out nightly as recipes are moved out of the
forum and into the archive. This is a great way to start a collection of
recipes. The sign up there is not the same as for this newsletter.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Please rate this Ezine at the Cumuli Ezine Finder.
http://www.cumuli.com/ezines/ra22355.rate
<a href="http://www.cumuli.com/ezines/ra22355.rate"
>AOL Users Click Here</a>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
ACTUAL RESTAURANT RECIPES
CHILI'S SOUTHWESTERN EGG ROLLS
1 chicken breast fillet
1 t. vegetable oil
Salt, pepper
2 T. minced red bell pepper
2 T. minced green onion
1/3 C. frozen corn
1/4 C. canned black beans, drained
2 T. frozen spinach, thawed and drained
2 T. jalape�o peppers, diced
1/2 T. minced fresh parsley
1/2 t. ground cumin
1/2 t. chili powder
1/4 t. salt
dash cayenne pepper
3/4 C. shredded Jack cheese
5 (7-inch) flour tortillas
oil for frying
For Avocado-Ranch dipping sauce, combine 1/4 C. smashed avocado, 1/4 C.
mayonnaise, 1/4 C. sour cream, 1 T. buttermilk, 1 1/2 t. white vinegar, 1/8 t.
salt, 1/8 t. dried parsley, 1/8 t. onion powder and a dash EACH dried dill weed,
garlic powder and pepper; mix well.
Rub chicken breast with vegetable oil; grill on barbecue on high 4-5 minutes per
side, or until cooked. Lightly salt and pepper each side while cooking. Set
aside to cool.
Heat 1 tablespoon vegetable oil in medium skillet over medium heat. Add red
pepper and onion to pan; saut� until tender. Dice chicken into small cubes; add
to pan. Add remaining ingredients, except cheese and tortillas. Cook 4 minutes;
stir. Remove from heat. Add cheese; stir until melted.
Wrap tortillas in moist cloth; microwave on high 1 1/2 minutes. Spoon 1/5 of
mixture in center of tortilla. Fold in ends, tightly roll together; use wooden
toothpick to hold. Repeat to make 5 egg rolls. Cover with plastic wrap; freeze 4
hours.
Heat 4-6 cups oil to 375�F. Deep-fry egg rolls 12-15 minutes. Drain on paper
towel. Serve with dipping sauce.
Yield: 5 egg rolls
THE UNION HOUSE SOUTHWESTERN POTATO SALAD
3 to 4 lbs. medium-size red potatoes, washed, skin left on
vegetable oil to coat potatoes
salt to taste
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1/2 medium onion, diced
2 ribs celery, diced
1 C. good mayonnaise (do not use salad dressing)
3 T. barbecue sauce
white pepper to taste
cayenne pepper to taste
ground cumin to taste
cooked crumbled bacon to garnish
fresh snipped chives to garnish
Coat potatoes with oil; sprinkle with salt to taste. Pierce potatoes in several
places with tines of fork. Bake on cookie sheet at 375�F. about 45 minutes, or
until tender. Cool. Cut into bite-size pieces.
Add peppers, onions and celery to potatoes; stir in mayonnaise and barbecue
sauce. Add additional salt, if desired, white and cayenne peppers, and cumin.
Mix well. Garnish with bacon and chives.
Makes about 15 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
QUICK AND EASY RECIPES
TACO SEASONING MIX
3/4 C. dried minced onion
1/4 C. salt
1/4 C. chili powder
1 T. dried oregano
2 T. each cornstarch, crushed dried red pepper, dried minced garlic, ground
cumin
Brown 1 lb. ground beef. Add 1/2 cup water and 2 T. dry mix to ground beef
mixture. Heat through.
This Taco Mix makes almost 2 cups of mix, enough for 12 batches using 1 lb. beef
each. I add 1/2 Mexican chili powder and 1/2 Ancho Chili Powder when I make this
mix.
SOUTHWESTERN SHRIMP AND CORN DIP
3/4 lb. (12 ozs.) pasteurized cheese product, cut up
1/2 lb. cooked cleaned shrimp
1 C. shredded colby and Monterey Jack cheese
1 (8 1/2-oz.) can whole kernel corn, drained
1/2 C. chopped green onions (tops only)
2 T. chopped pickled jalape�o peppers
2 T. chopped fresh cilantro
1 t. chili powder
juice of 1/2 lime
1/4 C. sour cream
Place cheese product in medium nonstick saucepan; cook on low heat 7 to 8
minutes or until melted, stirring frequently. Add all remaining ingredients
except sour cream. Cook 3 to 4 minutes or until thoroughly heated, stirring
frequently. Remove from heat. Stir in sour cream.
Serve immediately with assorted crackers or your favorite chips.
Makes 4 cups.
SOUTHWEST CHICKEN QUESADILLAS
3 green onions, finely chopped
2 T. minced cilantro
8 (6- to 8-inch) flour tortillas
1 C. prepared salsa
1 (6 oz.) package cooked Southwestern seasoned or roasted chicken-breast strips
1 C. grated jack or cheddar cheese or mixed grated cheeses
Combine the green onions and cilantro; set aside. Preheat oven to 400�F..
Arrange the tortillas on two baking sheets; they will overlap. Toast 5 minutes,
turn over and continue baking 5 minutes. Spread four of the tortillas with some
salsa. Layer with the chicken and then the grated cheese. Sprinkle with the
green onion mixture and top with the remaining four tortillas, pressing down
lightly.
Stagger the baking sheets on oven racks and bake 10 minutes, rotating the sheets
halfway through the cooking time. Cool a few minutes before cutting into wedges.
Serves 4.
SOUTHWESTERN TURKEY CASSEROLE
1/2 C. butter
4 C. raw turkey breast, cut into small chunks
1/2 C. onion, diced
1/4 C. carrot, diced
1/4 C. celery, diced
1 C. russet potatoes, diced and blanched
1/2 C. corn kernels
3 T. garlic, minced
1/4 C. poblano chile, roasted, peeled, seeded and chopped
2 C. chicken broth
1/4 C. flour
2 T. cumin seeds, toasted
1/2 C. cilantro leaves, chopped
Kosher salt and cracked black pepper to taste
Heat half the butter in a heavy cast-iron pot or Dutch oven. Saut� turkey,
onion, carrot and potatoes until vegetables are just tender. Add corn, garlic
and roasted poblano. Saut� briefly and add chicken broth.
Heat the rest of the butter in a skillet and stir in the flour to form a thick
roux. Add the roux to the casserole a little at a time until the desired
thickness is achieved. Flavor with toasted cumin and cilantro and season with
salt and pepper. Serve hot with biscuits.
Makes 4 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
RECIPE REQUESTS
Rosemary is looking for the recipe for the Doubletree Hotel's Chocolate Chip
Cookies and the Cheesecake Factory's Plain Cheesecake.
We had several replies to Linda's request for a pie that tasted like pecan pie,
only made with beans.
BEAN DESSERT PIE
1 C. pinto beans, cooked or from can
4 eggs
1 stick (4 oz.) margarine
1 C. sweet milk or cream
2 C. sugar
1 t. vanilla extract
1 box German chocolate icing or chopped nuts and coconuts
pie shells
Mash beans, like mashing potatoes, until fine texture. Mix all ingredients; then
add icing; mix thoroughly. Pour into crusts (homemade or store-bought). Bake 45
or more minutes at 350�F. Makes 2 thin pies or 1 large deep dish pie.
Recipe submitted by Donna.
PINTO BEAN PIE
1/2 C. hot pinto beans, mashed in blender
1/2 C. hot melted butter
1 t. vanilla
2 eggs
1 1/2 C. sugar
1/2 C. coconut
Mix together and pour into unbaked pie shell. Bake at 350�F. for 1 hour.
Recipe submitted by Uggabug.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
KITCHEN TIPS ... ALL ABOUT CHILIES
Here are a few of the most-used chiles among the more than 200 varieties that
have been identified. Most are available in local Hispanic markets and farmers
markets.
ANCHO: The dried form of the green poblano pepper. Its smoky flavor is
reminiscent of coffee, prunes and tobacco. Varies in pungency from mild to
medium.
CASCABEL: A dried, dark reddish-brown chile with smooth, tough skin and a round
shape, about 1 1/2 inches in diameter. Medium-hot, with a slightly acidic
quality, it's often used in uncooked table salsas.
CHIPOTLE: The dried and smoked form of a fresh jalapeno chile, dusty brown in
color. It is ridged, with wrinkly skin, and measures about 2 to 2 1/2 inches
long and about 3/4 inch to 1 inch wide. It has a rich, smoky, tobaccolike flavor
with a very pronounced heat. Pronounced chuh-POAT-lay.
DE ARBOL: A dried, bright red chile measuring 2 to 3 inches long and related to
the cayenne chile. Very hot, with intense flavor.
GUAJILLO: A dried red chile pod that resembles a dried New Mexican pod but is
smaller and smoother in texture. It has an earthy flavor.
JALAPENO: A fresh, small, thick-fleshed green chile about 2 inches long and 1
inch wide. The most popular hot green chile.
MORITAS: Another type of dried, smoked jalapeno chile that is deep red to
red-brown in color. It measures 1 to 2 inches long and about 3/8 inch wide.
NEW MEXICAN GREEN CHILE: A fresh variety of chile in its green form, measuring
about 4 to 6 inches long. There are a variety of types of this chile,
distinguished by heat level from mild to hot. When it is called for, it is
assumed that the chile has been roasted and peeled.
NEW MEXICAN RED PODS: The form of the green chile that has ripened to the red
state and dried. The traditional method for storing them is to tie them in a
long bunch, called a ristra.
MULATO: A type of poblano chile, dried, browner in color than the ancho chile
and slightly smokier, but without the depth. It is one of the three chiles used
in traditional mole poblano (ancho and pasilla are the other two).
PASILLA: A dried chile, translated as "little raisin." Also called chile negro.
Brownish-black in color, wrinkled, long and tapered.
POBLANO: Fresh form of the ancho chile, measuring 3 to 4 inches long. Its size
and the thickness of its flesh make it a good choice for chile rellenos. Dark
green in color, the poblano is usually charred and peeled to bring out its full
flavor.
SERRANO: A fresh, small green chile, cylindrical in shape and measuring about 1
to 2 inches long and 1/2 to 3/4 inch wide. Crisp and hot, it's used extensively
in salsas.
Source: "The Sante Fe School of Cooking Cookbook" by Susan Curtis
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Any questions or comments? I'd love to hear from you. E-mail me at:
http://www.razzledazzlerecipes.com/email.htm
You are receiving this e-mail because you have subscribed to our mailing list.
If this is in error, please go to the subscription area at
http://www.thatsmyhome.com Enter
your e-mail address and then check Unsubscribe. We'll hate to see you leave but
you will receive no more mailings from us. Your e-mail address is only used for
the purpose of the newsletter, recipes and news from That's My Home and Razzle
Dazzle Recipes. We respect your privacy and your e-mail address will not ever be
given out or sold as a list to anyone.
http://www.thatsmyhome.com
http://www.razzledazzlerecipes.com
[ November 15, 2001 ] [ December 1, 2001 ] [ December 15, 2001 ] [ January 1, 2002 ] [ January 15, 2002 ] [ February 1, 2002 ] [ February 15, 2002 ] [ March 1, 2002 ] [ March 15, 2002 ] [ April 1. 2002 ] [ May 15, 2002 ] [ April 15, 2002 ] [ May 1, 2002 ] [ June 1, 2002 ] [ June 15, 2002 ] [ July 1, 2002 ] [ July 15, 2002 ] [ August 1, 2002 ] [ August 15, 2002 ] [ September 1, 2002 ] [ September 15, 2002 ] [ October 1, 2002 ] [ October 15, 2002 ]
|