Text 15169, 98 rader
Skriven 2011-09-02 06:30:00 av Dave Drum (54316.cooking)
  Kommentar till text 15140 av JIM WELLER (1:123/140)
Ärende: Connecting the Dots
===========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW>       1    12 oz can
 JW>       2 tb Lime juice ;fresh
 JW>       2 tb Cilantro; chopped
 JW>            Coconut milk; unsweetened

 DD> It does not, however offer to correct the obvious faux pas in this
 DD> ingredients list. Surely you will set it right before import to Meal
 DD> Muncher.

 JW> Would you have me connect the coconut milk line to the 12 oz can
 JW> line for clarity's sake, eliminate the coconut milk (which I am not
 JW> fond of) or the cilantro (which you are not fond of)?

I was writing about the 12 oz can and coconut milk lines. If youse eliminate
the coconut milk (which you are not fond of) you'll have to change the title of
the recipe - as that is the only coconut in there. As for the cilantro - I have
learned to tolerate it as some dishes do not taste "right" without it. But, I
am still not fond of it. I'd have to taste the sauce with and without before I
could give an opinion.

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

      Title: Enchiladas w/Jalapeno & Cilantro Sauce
 Categories: Latino, Breads, Chilies, Herbs, Cheese
      Yield: 6 servings

     12    Corn tortillas
           Butter & salsa; for brushing

MMMMM-------------------------FILLING-------------------------------
      2 tb Oil
      5 cl Garlic; minced
      1 md Onion; chopped
      1 lg Bell pepper; chopped
      2 c  Brown rice; cooked
      1 lg Tomato; diced
    1/2 ts Salt
      1 ts Ground cumin
      1 ts Chilli spice
      1 c  Extra sharp Cheddar; grated
      1 c  Pepper Jack cheese; grated

MMMMM--------------------------SAUCE--------------------------------
      2 cl Garlic; coarse chopped
      1    Jalapeno; sliced
    1/2 c  Fresh cilantro; chopped
    1/2 c  Sour cream
    1/2 c  Plain yogurt
    1/4 c  Salsa
    1/4 ts Salt
    1/2 ts Ground cumin
      2    Scallions; thin sliced
 
  Heat a skillet over medium heat. Brush tortillas with a dab
  of butter and salsa, and fry lightly, about 30 seconds on
  each side. Set aside.
 
  Preheat oven to 400øF/205øC.
 
  Filling: Heat oil in skillet over medium heat. Saute garlic,
  onion, and red and green peppers until tender, about 5
  minutes. Remove pan from heat and stir in rice, tomato,
  salt, cumin, chilli spice and cheeses.
 
  Spread tortillas on a work surface. Divide the filling among
  them, placing about 1/3 cup in a line down the center of 
  each. Spread filling and roll up the tortillas. Place seam
  side down on a large baking sheet. 
 
  Bake 10 to 15 minutes, until cheese is melted.  
 
  Meanwhile, prepare sauce. In blender or food processor,
  puree garlic, jalapeno, and cilantro with the sour cream and
  yogurt. Add salsa, salt, and cumin; process until smooth.
  Pour sauce into a saucepan and stir in the scallions.
 
  Just before serving, heat sauce until hot and spoon over the
  enchiladas.
 
  Recipe By: Beyond the Moon Cookbook

  Shared by Sherilyn Schamber, Huntington Beach, CA, USA
 
  NOTES: These enchiladas are big on flavor. You can use the
  simple-to-make cilantro sauce to brighten other dishes, too.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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