Chile Rellenos 1
Ingredients| 4 each eggs 3/4 tsp baking powder 4 tbsp flour 1/4 tsp salt 12 large peeled, whole green ciles with stem, s 1 lb longhorn cheese, cut into strips 1 oil for frying |
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Beat eggs until foamy, add baking powder, flour, and salt. Set batter
aside. Slit each chile open lengthwise below stem and insert cheese.
Dip stuffed chiles in batter and fry in oil in cast-iron skillet
until golden brown. Drain on paper towels. (For heavier batter add
1/4 cup yellow cornmeal.) Subj: Chile Rellenos
Servings:
1
Also see ...
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Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0 06 012344 3 This dish consists of large chiles or bell peppers stuffed with meat or cheese, coated with a light batter, and fried. They are served in a light tomato broth. There is alays an exclamation of pleasure an (Upload by user)
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Position a rack in the center of the oven, and preheat to 400 degrees. Lightly butter a 1 1/2 quart round casserole. In medium saucepan, bring the water and salt to a boil over high heat. Gradually whisk in the cornmeal. Reduce the heat to low, and cook, stirring constantly, unt (Upload by user)
Position a rack in the center of the oven, and preheat to 400 degrees. Lightly butter a 1 1/2 quart round casserole. In medium saucepan, bring the water and salt to a boil over high heat. Gradually whisk in the cornmeal. Reduce the heat to low, and cook, stirring constantly, unt (Upload by user)
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Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Chile Tuna Sea Shells Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredi (Upload by user)
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3 sm hot chilies fresh or : dried 1 TB boiling water 1 TB oil 1/2 c water 1 TB vinegar 2 onions sliced 1/2 c chopped fresh coriander : or : parsley 1 ts oregano 1 ts salt Remove stems from chilies and break chilies open. Remove seeds (Upload by user)
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Chilean Sea Bass With Garlic Basil Veget
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TAG: garlic, basil, ,
Preheat the oven to 425=B0. In a small bowl, beat the butter, basil, garlic and lemon juice until well combined. Set aside. Parboil the potatoes and baby carrots for 5 minutes. Drain. Divide the fillets into 4 equal portions. Place the fillets in abuttered 9x13" pa (Upload by user)
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Wash chiles and cut stems so they are no longer than 1/4 inch. Cut a slit in each chile and place in bring made by dissolving 2 tbs salt in 3 cups water. Let chiles stand in brine for 4 or 5 days and change brine two or three times a day. On final day, drain chiles and rinse. Co (Upload by user)
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Chiles Processing
In these recipes, the chiles and tomatoes can be toasted by holding them over an open flame and charring the peel on all sides, or they can be roasted, by placing them under a broiler and turning occasionally until charred all over. In either case, the peppers are wrapped in moi (Upload by user)
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In these recipes, the chiles and tomatoes can be toasted by holding them over an open flame and charring the peel on all sides, or they can be roasted, by placing them under a broiler and turning occasionally until charred all over. In either case, the peppers are wrapped in moi (Upload by user)
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