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#1 | |
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Certified Master Chef
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ISO Spanish Rice
My son's fiancee, who is from Mexico City, is making fahitas for us tonight. But she says she is no good at Spanish Rice, and I told her I'd make some. I've fixed it before, but not for a while, and since she's Mexican, I want to make sure it's just right.
I found this at recipe source...wonder what suggestions you all have??? http://www.recipesource.com/text/fgv/rice/recipe3.txt
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We get by with a little help from our friends |
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#2 | |
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Executive Chef
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The recipe is not bad at all. I do tend to use one of the Rotel's tomatoes and chiles rather than stewed tomatoes. And you could use a bit of chicken broth if you want, too.
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#3 | |
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Certified Master Chef
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Thanks, Shunka. I was hoping you would answer.
I have both of those items in the pantry, and will take your suggestion.
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We get by with a little help from our friends |
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#4 | |
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Executive Chef
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The stewed tomatoes are good to go with the Rotel's if you want it more tomato-y (is there such a word, lol!). I never make it the same way twice in a row, always play around with the seasonings. Bad thing if someone wants the recipe.
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#5 | |
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Certified Master Chef
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I know what you mean. A lot of times it depends on what I have on hand in the fridge and pantry. Sometimes when I get a really good scald on something, I'll write it down so I can remember what I did last time.
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We get by with a little help from our friends |
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#6 | |
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Executive Chef
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Good to see that someone else says "get a good scald" like I do!!! Grew up with that expression along with something being "larrupping." |
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#7 | |
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Certified Master Chef
Site Administrator
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I think I just got a dinner idea!
![]() larrupping??? I can't even guess - do tell ![]()
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kitchenelf Administrator "Count yourself...you ain't so many" - quote from Buck's Daddy |
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#8 | |
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Executive Chef
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According to the way my grandparents used it, it means beyond all things wonderful.
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#9 | |
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Certified Master Chef
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Shunka, Melissa called her mamma and got instructions, so she's taken over the job. The aromas coming from her pan are amazing.
They've got the special fahita meat ready to grill, and Chris is making Pico de Gallo to go with. They also brought tortillas from a place that makes only tortillas. AND we have avacados for guacamole.
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We get by with a little help from our friends |
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#10 | |
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Executive Chef
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That sounds sooo very good!! See if she will share her recipe for her Spanish rice, pretty please. I like seeing how other people make it. Now you got me deciding to make tortillas instead of cornbread to go with my chili tonight!! Enjoy your supper!!!
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