|
Posted on 02/15/2006 6:48:50 PM PST by MS.BEHAVIN
|
Yes he is! (In the winter)
However come the "hot" season and my finger is on the thermostat his convincing attitude is shallow.
YES!!!!!!!!!!!!!!!!
Is your first name "Ain't"? Mine is 'cause I ain't gonna list all the ingedients and the order etc. Read it, cook it - you cannot miss. ;-)
Ok here goes - this is not a "normal" recipe - you just put it together and clear the counters - you're going to make a mess and then need to lie down. We only make this when the maid is scheduled to come in the next day. ;-)
And before we get going - I've offered her a maid but I suspect she's suspicious of my motives ... even after 25 years. Oh well ...
Enchiladas A Las Linas (Ron Lines - where are you?)
Note: Do (cook) nothing until EVERYTHING IS READY - including your pillow and blankie.
Chop up (or grate) and place on plates for mixing:
black olives
diced creen chiles
jalapenos (if you know what you're doing)
fresh cilantro
green onions
white onions
white cheddar
orange cheddar
chopped cherry tomatoes
mushrooms
whatever, bacon bits - your choice
Brown some chopped onions in butter and add a pound or two of good burger (amount depends on the crowd). Salt, pepper and garlic to taste. Just brown it - don't burn it. Mad cow is just a rumor. ;-)
Heat up some peanut oil in a cast iron pan - "1/2" max - its for the tortillas and eggs - put on "Low" for now.
Pour a can of enchilada sauce in with a medium can of tomato juice into a 2 Qt pot. Add hot sauce to taste. Stir and heat.
Here's where it gets exciting:
Have lots of small (5" - 6") corn tortillas ready.
Crank up the heat on the peanut oil. If you flick a drop of water or beer and it pops nicely you're ready - watch the oil - turn it down if it starts to smoke! My lawyer said I should put that part in ...
- With tongs cook a corn tortilla for 10-15 seconds max. It should make it slightly crispy so it doesn't get soggy in the next step.
Dunk the tortilla in the enchilada sauce pot and place on plate. Sprinkle on all the good ingredients above: the burger, cheese, olives, cilantro, etc. Take a spoon and dump some enchilada sauce from the pot on top.
Now repeat - starting with the corn tortilla in the oil - you're going for like three layers MAX!
Make your three layers, take an egg, cook it in the oil, not very long, you want it still runny, yank it with a slotted spoon and place on top of your tower and another dollop of enchilada sauce on top.
Feel free to add sour cream and/or guacamole sauce for interest. Turn off the oil. Crack two Coronas. Eat immediately. Lie down - don't worry the maid is coming in tomorrow. ;-)
Enjoy - If you like it, thank Ron Lines, out of Arizona, one of the brightest, funniest, nicest, honest person I've ever met. Wish I knew where he was.
ROTFLOL
I Love It!
Getting pretty windy here. Had to chase the trash can all over the yard .
That is one awesome bird.
Conga,Conga, Conga
Thanks MEG! :o)
Ms B.
I enjoy keeping traditions alive, particularly tastey traditions!
Wedding Soup is served just everywhere on a daily basis where I grew up in NE OHIO
I never see this recipie anywhere else in my travels so I thought I'd share this regional Italian Classic
Wedding Soup:
6 lbs chicken pieces skin removed
4 tablespoons dry parsely
5 bunches of escarole
Dash of salt (to taste)
2 stalks celery(including leaves) chopped
5 Heaping tablespoons "millers chicken flovored soup base"
(you will have to substitute Broth or another soupbase if you cant find Millers)
2 onions, diced
In a large pot, boil escarole until tender; drain and set escarole aside.
Using the same large pot, cook chicken in fresh water until chicken comes easily off the bones; remove the chicken and debone. Set aside
Add the celery,onions and parsely, soup base or stock and adjust to taste by adding water or stock as necessary then correct the seasoning with dash of salt (I like cracked pepper too)
Simmer for 30 min
Add precooked meatballs(see recipie below), chicken and escarole chopped into bite size pieces, and simmer an additional 3 hrs
Meatballs:
2 pounds lean ground chuck
1 tablespoon dry parsely
1/4 cup grated romano cheese
Mix above ingredients into small meatballs (not larger than a marble)
Then brown them slowly in a skillet over low for about 30 minutes
I know it sounds like a lot of work but is easy and it is so delicious!
Enjoy!
That sound delicious Tunehead!
I love the egg on top!
My goodness, Star! We might have a few flurries the next couple days, but if it doesn't get colder it's not gonna happen.
DANG Kathy! now when I say "It's colder than Alaska out there!" I am telling the truth! LOL It was 72 degrees at 2:30 today. That's a 44 degree drop (so far). There was baseball sized hail about 15 miles from my house today. Thank goodness it missed us!! The sky was WICKED!
I'm back!
Thanks for keeping watch!
Wonderful recipe, my!
*HUG*
Ms.B
Yummers!
I love this recipe..
It was fun to read, too!
Thanks so much!
Ms.B
Hi, ladies! I've had 4 hour nap, so will join you for a bit!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.
We are here first and foremost for the Troops! Please, no politics in The Canteen! We want the Troops to be able to relax, relate and rest! A gentle reminder from Ms.B 