|
----- Original Message -----
From: Andra
To: phaedrus
Sent: Tuesday, July 23, 2002 1:45 AM
Subject: Burrito recipe!
Hi,
I have heard wonderful things about your site and hope you can help.
I've been searching for a particular burrito recipe for ages.
I had what a restaurant called California Burritos...shredded beef
in a wonderful brown sauce (not tomato-based) and they served them
in a restaurant in Wasco, California about 30 years ago and I've had
them in a restaurant in Kaiserslautern, Germany. The brown sauce/gravy
is what I'm very confused about. Can you help?
Andra
Hi Andra,
Well, I found a lot of references to "california burritos", but no recipes for them.
I've never had one, and I'm not sure what makes them different because some of them do
seem to be tomato based, many are guacamole based, and a few are chili-powder based.
I did find a couple of burrito recipes that may be similar to what you want, and a
recipe for Mexican shredded beef. These are below.
Also, see this site:
Burritos
Phaed
Burritos
Carnitas
1/2 cup guacamole or 1 avocado, sliced
4 12-inch flour tortillas
3/4 cup canned or homemade refried beans, heated through
1 cup shredded lettuce
1/4 cup homemade or canned salsa
Makes 4 burritos
. Prepare meat and guacamole.
. For each burrito, heat a tortilla on a large, ungreased griddle until
hot and pliable but not dry. Place about 1/2 cup meat filling a little
below center. Add about 3 tablespoons refried beans, a little shredded
lettuce and about 2 tablespoons guacamole or an avocado slice. Top with
about 1 tablespoon salsa. Fold sides of tortilla over filling to center.
Fold bottom over filling and roll up, enclosing filling completely.
Serve immediately.
--------------------------------------
Mexican Shredded Spiced Beef (Carnitas)
Recipe By : the California Culinary Academy
Serving Size : 20 Preparation Time :5:00
Categories : Mexican Tuna
Microwave
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 pounds beef chuck roast
1/4 cup bottled hot chile salsa
5 cloves garlic -- minced
2 1/2 tablespoons chili powder
2 tablespoons fresh oregano -- chopped
1 1/2 teaspoons ground cumin
16 ounces canned stewed tomatoes
salt to taste
1. Preheat oven to 300 degrees F. Trim excess fat from roast.
2. Mix together salsa, garlic, chili powder, oregano, and
cumin to make a paste. Spread on roast.
3. Wrap roast in a large piece of aluminum foil, folding edges
to seal tightly. Place in roasting pan, with seam of aluminum
foil up.
4. Bake until meat is so tender that it will shred easily, 4 to
4-1/2 hours.
5. Unwrap meat; discard fat and bones. Skim fat from drippings
and reserve drippings. When roast is cool enough to handle,
shred meat.
6. Transfer meat and drippings to a large pan. Stir in tomatoes
and their juice, breaking them up into small bits. Heat through.
Season with salt; adjust flavors to taste, adding more salsa and
seasonings if desired.
Makes about 7 cups shredded beef (enough for about twenty 8-inch tortillas).
* Timesaver Tip: Beef can be made up to 3 days ahead and stored,
covered, in refrigerator. It can also be frozen at 0 degrees F up
to 3 months. To freeze, package beef in meal-sized servings.
Microwave Version:
1. Trim excess fat from roast. Mix together salsa, garlic, chili
powder,oregano, and cumin to make a paste. Spread on roast.
2. Place roast in a large (14- by 20-inch) oven cooking bag;
squeeze out most of the air and tie securely. Place roast in a
large baking dish.
3. Microwave roast on 100% power for 10 minutes. Reduce power to
50% and microwave until meat is so tender it will shred easily,
about 2 hours.
4. Unwrap meat; discard fat and bones. Skim fat from drippings and
reserve drippings. When roast is cool enough to handle, shred meat.
5. Transfer meat and drippings into a 2-quart casserole. Stir
in tomatoes, breaking them into small pieces. Microwave on
70% power until mixture is heated through, about 3 minutes.
Season with salt; adjust flavors to taste, adding more salsa
and seasonings if desired.
Preparation time: about 2-1/2 hours.
- - - - - - - - - - - - - - - - - -
NOTES : Use this tasty spiced beef to fill tacos, enchiladas, and
burritos. It's a particularly good recipe for the microwave oven,
which cuts cooking time by half, saving both energy and time.
The recipe makes enough to freeze half for a future meal.
--------------------------
Greg's Grande Shredded Beef Burritos
3 lbs. boneless chuck roast or London broil
2 Tbsp. California chile powder (heaping) if you can't find
"California" try something else similar.
3 Tbsp. dried minced onion (McCormick)
1-2 Tbsp. garlic salt
2 Tbsp. ground cumin seed
3 cups water
large flour tortillas
extra sharp cheddar cheese
optional - guacamole
Combine water and seasonings in 6 qt Dutch oven bring to full boil then
reduce to a simmer add beef (cut in med size pieces) cover and cook on
low flame until meat is tender, (2 hrs ?) Stir occasionally then, using
a couple of forks break apart the beef into shreds. (you should have lots
of sauce) if you like "wet burritos" then place beef (just a little sauce)
into a large flour tortilla. Add cheese and or onions. Roll the tortilla
into a burrito shape and cover with sauce and top with shredded cheddar
cheese and sliced black olives. Place in oven on low heat until cheese is
melted. (2-3 minutes?) If you like regular burritos, simply cook the beef
a little longer to reduce the amount of sauce
Don't forget the hot sauce - Pace Picante, Cholula or Tapatio
----- Original Message -----
From: Brenda
To: phaedrus
Sent: Tuesday, July 23, 2002 6:28 AM
Subject: Jordan Marsh Blueberry Muffins
Hi,
I am looking for an old recipe for delicious blueberry muffins that
originated in the Jordan Marsh department store in Boston in the 40's
or 50's. It was a trademark of the stores restaurant, and I cannot find
it anywhere...please help me if you can.
Thank you in advance.
Brenda
Hello Brenda,
I wish they were all as easy as this one was.
Phaed
Jordan Marsh Blueberry Muffins
Recipe By : Jordan Marsh Stores
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
1 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 1% low-fat milk
1 teaspoon vanilla
2 1/2 c blueberries
sugar
Preheat oven to 375°F. In a large mixing bowl, cream butter,
sugar & eggs. Sift dry ingredients together & add alternately
with milk & vanilla to the creamed mixture. Fold berries into
the batter & spoon into greased muffin pan. Sprinkle with sugar
and bake 30 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : Leave the muffins in the muffin tin 3-5 minutes after
baking & they'll be easier to remove from the pan.
----- Original Message -----
From: Brenda
To: phaedrus
Sent: Tuesday, July 23, 2002 12:36 PM
Subject: Oatmeal Pudding Cookies
Do you have the recipe for the Oatmeal Pudding Cookies? They were on the
order of the chocolate chip.
Thanks
Brenda
Hi Brenda,
Is this the one?
Phaed
Oatmeal Pudding Cookies
1 cup butter flavored shortening
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3 1/2 cups rolled oats
1 cup raisins (optional)
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Line baking
sheets with parchment paper.
2 In a large bowl, cream together shortening, brown sugar, and
white sugar until smooth. Blend in instant pudding, then beat
in eggs until the batter is light and fluffy. Combine flour
and baking soda; mix into the batter. Stir in oats and raisins.
Dough will be stiff. Drop dough by spoonfuls onto the prepared
baking sheets.
3 Bake for 8 to 12 minutes in the preheated oven, or until firm.
Cool on wire racks.
Makes 60 servings
----- Original Message -----
From: Jessica
To: phaed
Sent: Tuesday, July 23, 2002 2:38 PM
Subject: Macroni Grill Choc Cake
> Hi Uncle Phaedrus.
>
> Wondering if you might know how or where to find the following:
>
> Romano Macaroni Grill's Chocolate Cake
>
> Thanks very much.
> Jessica
Hello Jessica,
See below.
Phaed
Macaroni Grill Chocolate Cake
This recipe is from the Macaroni Grill. It makes a huge cake, restaurant
size, and could be halved and still fit in an 13 X 9 oblong cake pan.
It is served warm at the restaurant with a ganache frositng.
List of Ingredients
Cake ingredients:
3 1/2 cups mayonaise
3 1/2 cups cold brewed coffee
1/2 oz vanilla
1.75 lbs cake flour
1/8 cup baking soda
6 oz cocoa powder
1.5 lbs granulated sugar
Ganache Frosting ingredients:
2 cups heavy whipping cream
16 ounces semisweet chocolate, cut into 1/4-inch pieces or use packaged
chocolate chips.
Preheat oven to 350 degrees
Sift flour, baking soda, cocoa powder and sugar so there are no lumps and
texture is smooth. Make sure that brewed coffee is at room temp and not
warm. This will prevent a reaction with the baking soda.
Mix ingredients, but do not over mix. Bake in 2 - 13X9 inch pans or a large
sheet cake pan. The manager could not advise me on the cooking time as they
make this commercially, but said I should use a toothpick to check doneness
and make allowances for different oven usage.
Ganache Frosting:
Bring cream to a simmer in a medium nonreactive saucepan over medium heat.
Remove from heat and add chocolate all at once. Gently shake pan to make
sure all the chocolate is covered in the hot cream. Leave for 5 minutes.
Whisk the glaze smooth and put it through a fine wire mesh strainer into
another nonreactive saucepan(the glaze is easier to pour from a pan with a
handle--also it is handy to have the glaze in a pan in case you want to
reheat slightly). Pour over still warm cake.
As far as the presentation of the cake, drizzle frosting on the plate, place
the square of cake on the frosting and top with a mint leaf. Enjoy !!
----- Original Message -----
From: TMLM
To: phaedrus
Sent: Tuesday, July 23, 2002 7:22 PM
Subject: grahm cracker cake ???
> my mom use to make what i call a layer cake with graham crackers whipped
> whipping cream and the whipping cream was flavored chocolate, and she
> would layer like a lasagna and put in the fridge and we would wait about
> 2-3 hours before we could have a piece...any idea what this is called
Hello MLM,
Sure, it's a "chocolate graham cracker cake." See the recipe below.
Phaed
Chocolate Graham Cracker Cake
Ingredients :
1 can Hershey's chocolate syrup
1 pt. whipping cream
1 box graham crackers (or more,depending on height you want)
Preparation :
Whip cream in large bowl until it peaks. Gradually fold in
chocolate syrup until you find a desirable chocolate flavor (save a
little syrup to drizzle over top of cake). In a 9x9 inch Pyrex
dish, coat bottom of dish with cream mixture. Arrange a layer of
graham crackers and cover with cream mixture. Continue until a
"layer" cake is made. Place in refrigerator overnight. Slice and
Enjoy!
|
