1 1/2 cup cooked chicken, chopped
1 can black beans, drained
2 cups shredded cheddar cheese or monterey jack cheese
2 cups sour cream
Flour tortillas
1 large can enchilada sauce
Mix together chicken, beans, 1 cup of the cheese, and 1 cup of the sour cream. Spoon into tortillas (about 8) and roll up.
Mix enchilada sauce, and remaining 1 cup of sour cream together and spoon over filled tortillas. Top with remaining 1 cup of cheese.
Garnish with jalapeno slices or black olives.
Bake at 350 for about 25 minutes, or until bubbly.
Variation: You can substitute plain yogurt for the sour cream.
Monday, January 24, 2011
Coconut Macaroons
1 large egg white
1 tablespoon sugar
1/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup sweetened flaked coconut
Put oven rack in middle position and preheat oven to 300°F.
Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into little mounds -- anywhere from 4 to 10 cookies -- then drop about 2 inches apart onto greased and floured baking sheet.
Bake at 300°F in middle of oven until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.
1 tablespoon sugar
1/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup sweetened flaked coconut
Put oven rack in middle position and preheat oven to 300°F.
Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into little mounds -- anywhere from 4 to 10 cookies -- then drop about 2 inches apart onto greased and floured baking sheet.
Bake at 300°F in middle of oven until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.
Dale's Sticky Rice ;p
This looks so yummy I want a steamer for my birthday so I can make it ;p
http://www.bravotv.com/top-chef/season-8/top-recipe?id=78254#selected
Bacon Sticky Rice
by Dale Talde
Banana leaf, garnish
2 pounds Chinese bacon, skin removed and diced
2 ounces garlic
2 ounces ginger
2 pounds glutinous rice
5 ounces oyster sauce
1 ounce salt
4 ounces scallion
1 1/2 cups Shaoxing wine
1 ounce sugar
Method:
1. Soak rice in cold water, then add all ingredients, except banana leaf, to a pan
and bring to a boil.
2. Steam in steamer for an hour. After 1 hour, drain water from rice and steam in
steamer.
3. When bacon is tender, combine all and wrap in banana leaf.
PRESENTED
http://www.bravotv.com/top-chef/season-8/top-recipe?id=78254#selected
Bacon Sticky Rice
by Dale Talde
Banana leaf, garnish
2 pounds Chinese bacon, skin removed and diced
2 ounces garlic
2 ounces ginger
2 pounds glutinous rice
5 ounces oyster sauce
1 ounce salt
4 ounces scallion
1 1/2 cups Shaoxing wine
1 ounce sugar
Method:
1. Soak rice in cold water, then add all ingredients, except banana leaf, to a pan
and bring to a boil.
2. Steam in steamer for an hour. After 1 hour, drain water from rice and steam in
steamer.
3. When bacon is tender, combine all and wrap in banana leaf.
PRESENTED
Monday, January 17, 2011
Hot Buttered Rum Cheesecake
Crust
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
Filling
5 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup whipping cream
2 tablespoons rum
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs
Sauce
1/2 cup packed brown sugar
1/4 cup butter or margarine
1/3 cup whipping cream
1/4 cup rum
Heat oven to 350°F.
In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.
While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.
Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven; leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.
Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover; continue refrigerating at least 9 hours but no longer than 48 hours.
In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.
To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
Filling
5 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup whipping cream
2 tablespoons rum
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs
Sauce
1/2 cup packed brown sugar
1/4 cup butter or margarine
1/3 cup whipping cream
1/4 cup rum
Heat oven to 350°F.
In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.
While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.
Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven; leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.
Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover; continue refrigerating at least 9 hours but no longer than 48 hours.
In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.
To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.
Saturday, January 15, 2011
Chipotle Chicken Wings
1 (15-ounce) can tomato sauce
2 tablespoons butter, melted
1/2 cup honey
1/4 cup chipotle pepper (look in Mexican aisle at market)
1 tablespoon grated lime rind (about 3 limes)
3 tablespoons fresh lime juice
1/4 teaspoon ground red pepper
4 to 5 pounds chicken wings
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
Peanut or vegetable oil
Add first seven ingredients to a blender and puree. Then heat in a small saucepan over medium heat. Bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.
Cut wings in half at joint, if desired.
Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.
If you have a deep fryer use it. If not, follow the next steps. Pour oil to a depth of 1 1/2 inches into a large, deep skillet or Dutch oven; heat oil to 375°.
Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375° before adding next batch of wings.)
Place wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.
2 tablespoons butter, melted
1/2 cup honey
1/4 cup chipotle pepper (look in Mexican aisle at market)
1 tablespoon grated lime rind (about 3 limes)
3 tablespoons fresh lime juice
1/4 teaspoon ground red pepper
4 to 5 pounds chicken wings
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
Peanut or vegetable oil
Add first seven ingredients to a blender and puree. Then heat in a small saucepan over medium heat. Bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.
Cut wings in half at joint, if desired.
Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.
If you have a deep fryer use it. If not, follow the next steps. Pour oil to a depth of 1 1/2 inches into a large, deep skillet or Dutch oven; heat oil to 375°.
Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375° before adding next batch of wings.)
Place wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.
Sticky Asian Chicken Wings
2 pounds chicken wings
3/4 cup soy sauce
1/2 cup teriyaki sauce
1/2 cup butter, melted
1 cup firmly packed light brown sugar
1 tablespoon Creole seasoning
1 teaspoon dry mustard
Cut wings in half at joint.
Combine soy sauce and next 5 ingredients in a broiler pan; add chicken, turning to coat. Cover and chill 1 hour. Drain chicken, discarding marinade. Return chicken to pan.
Bake at 375° for 1 hour. Broil 5 inches from heat (with electric oven door partially open) 10 minutes or until browned. Serve with carrot and celery sticks and dip, if desired.
3/4 cup soy sauce
1/2 cup teriyaki sauce
1/2 cup butter, melted
1 cup firmly packed light brown sugar
1 tablespoon Creole seasoning
1 teaspoon dry mustard
Cut wings in half at joint.
Combine soy sauce and next 5 ingredients in a broiler pan; add chicken, turning to coat. Cover and chill 1 hour. Drain chicken, discarding marinade. Return chicken to pan.
Bake at 375° for 1 hour. Broil 5 inches from heat (with electric oven door partially open) 10 minutes or until browned. Serve with carrot and celery sticks and dip, if desired.
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