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09-16-2014, 11:27 AM
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#11
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Sous Chef
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 652
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Cajun pasta with blackened shrimp and bagged salad.
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09-16-2014, 03:07 PM
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#12
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 5,507
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Going to make up some chicken breasts stuffed with Asiago cheese, and cappicola. Going to flour, egg wash and panko the breasts. Then, bake. Served with some kind of potato and figure out what to do with a basket of yellow heirloom tomatoes I was given...
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09-16-2014, 03:14 PM
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#13
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,446
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Quote:
Originally Posted by taxlady
Making it with ground beef. Those sound like good ideas. Thanks. Any good recipes for either of them?
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Easy Mexican rice: make regular rice - 1 cup rice and 2 cups water - but replace 1/2 cup of the water with salsa. I use canned refried beans but I doctor them up with salsa, cilantro and lime juice and top with the same cheese I used on the main dish.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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09-16-2014, 03:19 PM
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#14
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,810
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Quote:
Originally Posted by GotGarlic
Easy Mexican rice: make regular rice - 1 cup rice and 2 cups water - but replace 1/2 cup of the water with salsa. I use canned refried beans but I doctor them up with salsa, cilantro and lime juice and top with the same cheese I used on the main dish.
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I saw your recipe for easy Mexican rice in some other thread today and was thinking of trying it. Do you think there would be any problem doing it with brown rice? We don't use white rice at my house.
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May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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09-16-2014, 03:26 PM
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#15
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,446
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Quote:
Originally Posted by taxlady
I saw your recipe for easy Mexican rice in some other thread today and was thinking of trying it. Do you think there would be any problem doing it with brown rice? We don't use white rice at my house.
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I don't think so. The salsa will just cook longer with the rice, which won't hurt it.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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09-16-2014, 04:34 PM
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#16
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,570
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Where's the Beef Tuesday, 9-16-14
Have a hankerin' for Taco Tuesday. May have to make some Mexican rice to go with them.
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She who dies with the most toys, wins.
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09-16-2014, 05:15 PM
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#17
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Master Chef
Join Date: Jun 2006
Location: upper midwest
Posts: 5,309
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Tonight it's spaghetti and salad.
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The privilege of a lifetime is being who you are. Joseph Campbell
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09-16-2014, 05:38 PM
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#18
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 11,496
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Quote:
Originally Posted by taxlady
I found a recipe for something a lot like enchiladas, but using crepes instead of tortillas. I'm going to give that a try.
Any recommendations for sides?
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Taxi, authentic Mexican rice never has any chunks like Spanish Rice does. I don't see why it couldn't be done with brown rice with more water and cooking time.
I posted this a long time ago..
My friend owns a Mexican restaurant and I could never get it just right until she taught me how. Add a tablespoon of vegetable oil to a sauce pan, and saute one cup of dry rice for a minute or two. Add 1 and 3/4 cups of water, 2 tablespoons of tomato paste, 1 tsp. of cumin, and 1/2 tsp of salt. Stir and bring to the boil. Cover, and cut heat to the lowest flame. Let it simmer for 15 min. Fluff with a fork. Perfect Mexican rice.
Do not try to substitute any other tomato product.....it just won't work.
BTW, I buy tomato paste in a tube rather than by the can. It's always ready for this recipe, and others, in the fridge without opening a whole can.
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Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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09-16-2014, 05:43 PM
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#19
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Executive Chef
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 3,355
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Hawaiian Style Beef Stew
(I could have sworn I posted this earlier today, :shrug: )

Very excited to be having a small piece from home
for dinner tonight, Beef Stew Plate lunch!
Maybe I should make some Macaromi Salad to go along side 
I kinda follow this recipe, with my own addiotions of course
The weather is horrid here in the middle of the desert,
Hurricane Odile has made a mess of things,
so I need something warm and familiar
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09-16-2014, 05:47 PM
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#20
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,596
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We're having country-fried steak with cream gravy, mashed potatoes, buttered green beans, iced tea, cinnamon-streusel cake for dessert.
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"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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