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Old 01-26-2015, 08:08 AM   #11
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Quote:
Originally Posted by RPCookin View Post
Instant chicken burrito: Cube or shred a breast, mix in some sauteed onion and black beans and shredded Mexican cheese. Roll in a flour tortilla. Smother with canned green chili and top with some shredded cheese, then heat in the microwave or toaster oven. You can substitute or add anything you like to the stuffing - whole green chilis, jalapenos, different kind of beans, season with various Mexican seasoning blends.
Nice.

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Old 01-28-2015, 09:11 AM   #12
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Thanks for all the replies. Some great ideas there!

I think I'll have to look at making smaller batches more regularly (maybe one a week) and store them in the fridge.

They were more for dipping cooked chicken in to add flavour.
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Old 02-20-2015, 09:04 AM   #13
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Originally Posted by Cooking4to View Post
I am going to make this today, thank you chief...
May I suggest after you have made the roux you put it in the freezer or fridge to cool it down before using it.
Cold roux into hot pot. Hot stock in. At least half amount at once then add the rest to adjust for consistency. Stir constantly. Simmer as long as you have the patience. The longer/slower the better the result.
Dextrinize the flour before using for a roux. I dextrinize a few cups at a time then store in an airtight container in the fridge and use it when I'm making rouxs.
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Old 02-20-2015, 12:29 PM   #14
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A simple sauce:

1/2 cup honey
1/4 cup soy sauce & sprinkle with sesame seed's.


No refrigeration needed.
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Old 02-20-2015, 02:45 PM   #15
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A sauce we like with warm, cooked chicken is a veloute similar to the one Chief noted, except I leave out the turmeric and sage and add some white wine and tarragon. Chicken pairs nicely with both the wine and tarragon. You can serve it directly over the warm/hot chicken or shred the chicken, add it to the sauce and serve the whole works over noodles or rice. It's all good.
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