from: Cooking with Jaz
Ingredients
1 dozen flour tortillas
1 large can whole green chiles
1 large can tomato sauce
1 lb. monterey jack cheese, cut in 1/4″ thick slices
1 pound ground beef
1 tsp. chili powder
1 tsp. crushed red pepper
Directions
Heat oven to 400. Brown ground beef and drain. Add tomato sauce and simmer for a few minutes. Add the pepper and chili powder. Simmer for a few more minutes.
Meanwhile, grease a 9×13″ pan. In each tortilla, roll up a slice of cheese and a chile. Line burritos up in the baking pan. Add the juice from the chiles to the sauce. Pour sauce over the burritos and bake for 25 minutes or until the cheese is melted.
from: 98
Ingredients
1 pound bacon
2 white onions, thinly sliced
1-2 freshly caught, pan-sied trout, cleaned
1/2 cup yellow corn meal
1/2 cup flour
1 tablespoon salt
1 teaspoon pepper
Directions
Fry, drain and nibble on bacon while doing next step! Saute onions in bacon grease, drain and salt, and nibble while preparing the fish. Coat fish well with mixture of corn meal, flour, salt and pepper. Fry fish inhot grease until done and very crisp. Garnish with onion and baking.
from: 96
Ingredients
1 tablsepoon butter
1 cup chopped onion
1 cup fresh corn kernels
1 garlic clove, minced
2/3 cup chopped tomatoes
1 1/2 teaspoons minced seeded jalepeno
1/2 pound shrimp, peeled, deveined and chopped
2 tablespoons fresh lemon juice
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
8 8-inch tortillas
1 cup part-skim mozzarella cheese
Directions
Heat butter in a medium non-stick skillet over medium heat. Add onion, corn, and garlic, and saute 30 seconds. Add tomato and jalepeno; saute 4 minutes. Stir in shrimp, lemon juice, cilantro and salt; saute 3 minutes. Remove corn mixture from skillet; keep warm.
Place one tortilla in a skillet over medium heat, and top with 1/4 cup mozzarella cheese. Spoon 1/2 cup corn mixture over cheese; top with a tortilla. Cook 3 minutes, pressing down with a spatula until the cheese melts. Turn carefully and cook until thoroughly heated (about 1 minute). Repeat with remaining ingredients. Serve with salsa or sour cream or guacamole.
from: Martha Stewart.Com
Ingredients
20 apples such as empire, golden delicious (about 6.5 lbs) peeled, cored, and quartered
1 cup apple cider
2 tablespoons calvados, a french apple brandy (regular brandy can be substituted)
1 large cinnamon stick
1 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 small pinch of ground cloves
1 cup sugar
2 tablespoons fresh lemon juice
Directions
Ccombine apples, cider, calvados, cinnamon, ginger, cardamom, nutmeg, mace, cloves, sugar, and lemon juice ina large heavy-bottomed saucepan. Place mixture over medium-high heat, and cook, stirring often e wooden spoon to prevent scorching, until apples are broken down and saucy, about 1 hour. Mash any large pieces of apple with a large wooden spoon to help thembreak down.
Reduce heat to medium. Using a rubber spatula, scrape out apple mixture from pan, and transfer to a small saucepan. Continue cooking, stirring occasionally, until apples are completely broken down and butter is very thick and dark, about 2 1/2 hours. Remove from the heat, and let stand to cooll. Store in an airtight container for up to 1 month in the fridge, or 6 in the freezer.