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  • A Cook's Tour - 13

    From Dave Drum@1:18/200 to All on Saturday, April 16, 2022 15:59:44
    Albuquerque, New Mexico - All kinds of Tex-Mex foods are popular in
    the state of New Mexico, but one dish seems to be especially popular
    here.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Chile Relleno
    Categories: Poultry, Chilies, Cheese, Sauces
    Yield: 4 servings

    8 oz Block Monterey Jack; cut in
    - half, divided
    2 c Nacho cheese chips; crushed
    1 lg Egg
    1 Poblano chile; quartered
    - lengthwise
    4 Boned, skinned chicken
    - breasts; pounded to 1/4"
    - thick
    Cooking spray
    1/2 c Taco sauce

    Set oven @ 375ºF/190ºC.

    Coat a baking sheet with cooking spray. Cut 1/2 the
    cheese into 8 strips; shred other half.

    Place crushed chips in a shallow dish. Place egg in
    another shallow dish; lightly beat and set aside.

    Place one chili strip on each chicken breast and top
    with 2 strips of cheese. Roll up and secure with
    toothpick. Dip chicken rolls into egg then into chips,
    until evenly coated on all sides. Place on baking sheet.
    Lightly spray with cooking spray.

    Bake 25 minutes, sprinkle with shredded cheese, and bake
    5 more minutes, or until chicken is no longer pink in
    center. Drizzle with taco sauce and serve immediately.

    RECIPE FROM: https://www.mrfood.com

    Uncle Dirty Dave's Archives

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    ... The stegosaurus lived 84 million years before the tyrannosaurus.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to All on Sunday, April 17, 2022 14:28:27
    Baltimore, Maryland - These are made from a Maryland staple.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Maryland Crab Cakes
    Categories: Seafood, Vegetables, Breads, Sauces
    Yield: 10 servings

    1/2 c Mayonnaise
    1 lg Egg
    1 tb Dijon mustard
    1 tb Hot sauce
    2 cl Garlic; minced
    1/2 ts Salt
    1/4 ts Black pepper
    3/4 c Bread crumbs
    1 lb Lump crab meat
    4 tb Olive oil; divided

    In a large bowl, whisk together mayonnaise, egg,
    mustard, hot sauce, garlic, salt, and pepper. Stir in
    bread crumbs and crab meat until just combined. Form
    into 10 crab cakes and place on wax paper-lined platter.
    Refrigerate 30 minutes.

    In a large skillet over medium heat, heat 2 tablespoons
    olive oil. Saute crab cakes 4 to 6 minutes per side, or
    until golden brown. Remove to a platter and cover with
    foil to keep warm. Repeat with remaining crab cakes.

    RECIPE FROM: https://www.mrfood.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... He's so vegan he wouldn't hit a pinata.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)