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Here are two I found that are easy, can you beat how easy these are and not sacrifice flavor!?!?? These each got 4/5 star ratings :) :chef: I bet you can't :) Carnitas Barbacoa

Do you cook the beans in part of the water or all of the water they soak in overnight, or do you discard the water and cook them in fresh water? Have you tried sauteeing bay leaves and cooking the beans in that? Thoughts please.

Got a can of chipotles in Adobo sauce right here. The ingredients list says: Chipotle Peppers, Water, Tomato Puree, Vegetable Oil, Wheat Flour, Salt, Vinegar, Starch, Onion Powder, Garlic Powder, and Spices. Okay, let's ditch the Water, Tomato Puree, Vegetable Oil, and Vinegar since they're...

I'll check out the book. The link to your thread was removed... could you post it again?

Has anyone here worked with Adobo Paste as a marinade? Or know much about Adobo paste, and how it can be used with Chicken and Steak? I'm imagining something with adobo paste and soybean oil as a marinade to bring out a slightly smoky flavor and deep red color. Thank you.

Has anyone here worked with Adobo Paste as a marinade? Or know much about Adobo paste, and how it can be used with Chicken? I'm imagining something with adobo paste and soybean oil as a marinade... Thank you.

What methods do you use to eliminate gas from Beans BESIDES Beano? Right now I'm washing in hot water, then soaking for 12 hours, then cooking on medium heat for 8 hours. Is that enough? Are there other methods? Should they be washed more? Thank you.

Thanks for your replies You guys are great. Thanks for your comments. I'm using cumin powder, not seed. The beans for the recipe are already cooked, so they've absorbed water and enlargened. You said the salt was too much, but no one said anything about the lime juice. Is that a typical...

My recipe causes my entire store to smell like Cumin! I think my proportions are off... and people tell me I'm adding way too much. The beans are going inside of tacos, etc... Right now for 32 cups of beans... 1/2 Cup Oil 1/2 Cup Cumin 3 Cups Lime Juice 1 1/2 TBS Salt What do you guys use...

Everyone thanks for your responses. It's really great to get valuable feedback so quickly, and that's what has me always return to discusscooking.com. CliveB: any idea what amounts to use for the wet rub? When you say blitz them, do you mean in a blender? The dark chili powder we currently...

Need help, I have a restaurant and need to use the same marinade for chicken thigh meat and steak sirloin to be used on burritos, tacos, and nachos. Right now we're using a lot of Italian dressing and dark chili powder, with a little bit of salt, cumin, and garlic powder. The look and color of...

I'm looking to make simple butter rice with maybe a touch of cilantro and lime for a line-style burrito restaurant. I'm looking for a simple recipe, easy to mass produce, that will compliment other burrito ingredients (beans, pico de gallo, meats, cheese, sour cream, guacamole, etc). Any...

the dilemna i'm also facing is, once i get the color how can i make the flavor excellent without diluting the color? won't garlic cloves, red onion, etc, delute the color? thanks,:chef:

hey hey the site leads to a .pdf "all things pickled..."

That's not a bad idea -- you think canned whole tomatoes will keep it very red?

I've been trying to make a slightly chunky hot salsa with seeds that is bright, bright red, and so far I haven't had luck. I tried using fresh roma tomatoes but when blended they turned the color more yellow. Then I tried boiling sundried tomatoes but when blended they turn the color more...

I'm trying to master basic white rice. Here's the recipe I have so far, but unfortunately the flavor isn't just delicious its lacking something. I'd like to stick with only these basic ingredients: Salt Oil Rice (Extra Long Grain/Basmati) Water I use 1 TSP Salt 1 Cup Uncooked Rice 1 TBS Oil...

wow that's a really good point, i never thought about it that way; i'm thinking about everywhere else where i do that, and just follow recipes, and how taking account of my own personal tastes would actually make an impact in the flavor of my food! thank you!

college cook thanks for the feedback, i replaced using oil in my rice with butter and that added a lot more flavor; i'll go check out that rice; i'm experimenting now with different proportions of lemon juice, lime juice, salt, and butter;

Those aren't bad Those are okay, thank you. Does anyone have any others they use consistently that just ROCK!? :) I mean TAAASSTY -- also, I want to keep it straight vegetarian (i.e. no chicken broth)

I'm looking for a great recipe for Cilantro-Lime Rice! I can't get the proportions right for the lime, cilantro, salt, and oil, and it comes out tasting bland!

Thanks Dina! And to keep the beans vegetarian, do you have any ideas? I know the bacon adds a lot of flavor, but some people I'm cooking for don't eat meat. Thank you. Also, what type of tomato do you think works best?

Thank you for your help. I have a few more questions. What type of onion - red, spanish, white? And how much onion should I use for 1 1/2 cups of dried beans? Should I add anything else? Oil? What kind? What about salt, or cumin? And if so, how much? I really want these to turn out...

Gretchen thanks but I'm starting out with dry beans. I really need help from using dry beans.

I want to make black and pinto beans, and I'd appreciate separate recipes for both!~ I'm going to put them in homemade burritos! I want to duplicate the quality of just a simple black or pinto bean like Qdoba or Chipotle. Thank you, please help! Mine always come out tasting flat!