Posted by EsyRecipes Sunday, May 16, 2010
If you are not familiar with the Chimichanga it is basically a burrito that is deep fried. This is a fairly lengthy recipe that requires a bit of work, but in the end you should find that it’s well worth it. If you like Mexican food, these should be a must try for you. If you don’t like the idea of deep frying this makes great burrito meat as well.. For the meat, if you can find already cut up beef stew meat that would work well, and save a lot of time. Enjoy!!
- 3 lbs pound boneless beef rump (cut into one inch cubes)
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 tablespoon all-purpose flour
- 2 tablespoons canola oil
- 2 onions (chopped)
- 3 teaspoons minced jalapeno pepper
- 2 tablespoons garlic (chopped)
- 2 ¼ cups beef broth
- ¼ cup red wine vinegar
- 1 (15 ounce) can pinto beans (drained and rinsed)
- 1 (15 ounce) can black beans (drained and rinsed)
- ¼ cup lime juice (about 3 limes)
- ½ cup fresh cilantro (chopped)
- 10 (11 inch) flour tortillas (warmed in the microwave)
- Oil (for frying)
- 2 ½ cups shredded pepper jack cheese
- 2 cups iceberg lettuce (shredded)
- 1 cup sour cream
- ½ cup tomatoes (diced)
Step 2: When the meat is fork tender, shred the beef with 2 forks. Add pinto and black beans, lime juice and cilantro. Cook until heated through. Remove from heat.
Step 3: In a large deep skillet add about 1” of oil. Heat the oil to 325 degrees or until the oil is hot enough to frying. While the oil is heating prepare the chimichangas. Lay out a flour tortilla and fill the bottom half with ¾ cup of the beef/bean mixture (if the beef mixture has a lot of liquid, scoop it out with a slotted spoon). Top with about 2 tablespoons of pepper jack cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Place a skewer threw the seam side of the burrito to secure it (can also use toothpicks). Repeat with the remaining tortillas.
(Makes 5 Servings)
Posted by EsyRecipes
If you require some heat in your sauce try adding some red pepper flakes or chili paste.
- 3 garlic cloves (minced)
- 4 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 ½ cups chicken broth
- 1 tablespoon cornstarch
- 1 teaspoon oil
Step 2: Add 1 teaspoon of oil to a wok or saucepan over medium heat. Add garlic and stir fry for 10 seconds. Add the chicken broth mixture and bring to a boil. Cook until the sauce becomes thickened and bubbly.
Posted by EsyRecipes Thursday, May 13, 2010
This is tasty icecream recipe.Try it and Enjoy!!!!!!!!!!!!
- 1 scoop quick vanilla ice-cream
- 1 scoop strawberry ice-cream
- 1 scoop coffee ice-cream
- 2 to 3 tablespoons strawberry sauce
- ½ cup whipped cream
- few strawberries, halved
- 1 teaspoon almonds , slivered
- 2 chocolate wafer rolls
- Assemble the sundae in a tall sundae glass.
- Place a few strawberries at the bottom of the glass and then top with all whipped cream and the strawberry sauce.
- Top with the ice-cream scoops and sprinkle the nuts on the ice-cream.
- Serve immediately garnished with chocolate wafer rolls.
Posted by EsyRecipes
- 1 ¾ cup (14oz can) unsweetened coconut milk
- 1 cup heavy cream
- 1 cup half and half
- Pinch of salt
- ¼ cup coconut-flavored rum (e.g. Malibu rum)
- 6 egg yolks
- ½ cup sugar
- ¾ cup Macapuno, plus more for serving (Macapuno is shredded coconut that can be found in jars at Asian markets)
- Place the coconut milk, cream, half and half, and salt in a medium saucepan over medium heat.
- Stirring occasionally, bring to a bare simmer (just about when it starts to steam and barely bubble) and remove from heat.
- Add the rum to the milk mixture.
- In a medium mixing bowl, whisk the egg yolks until they lighten in color.
- Slowly add the sugar while continuing to whisk the eggs.
- Whisk until all the sugar is incorporated.
- Temper the eggs by slowly adding, one ladle at a time, the warm milk mixture to the eggs, whisking continuously.
- When about a third of the milk mixture has been added to the eggs, pour the remaining milk mixture into the eggs, then return the entire mixture back to the saucepan over medium low heat.
- Continue to cook and whisk until the mixture reaches 170 degrees Fahrenheit on an instant-read thermometer.
- If you don’t have an instant-read thermometer, cook the mixture until it thickens slightly and coats the back of a spoon. (You can test for doneness by running your finger across the coated spoon.
- If your finger leaves a definite trail on the spoon, then the custard is done.
- If the trail flows back together, continue to cook the custard until it thickens some more.)
- Pour the custard through a fine mesh sieve into a large bowl.
- Add the Macapuno to the custard and mix well.
- Allow the mixture to sit at room temperature for 15 minutes.
- Cover and place the mixture in the refrigerator for at least 4 hours, though overnight is better.
- Pour the cold custard mixture into an ice cream maker and process according to the manufacturer’s directions. (Optional) Top ice cream with more Macapuno before serving.
Posted by EsyRecipes Tuesday, May 11, 2010
- 3/4 cup packed brown sugar
- 1 3/4 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 (12-ounce) can evaporated low-fat milk
- 2 large egg whites
- 1 large egg
- 1 (15-ounce) can unsweetened pumpkin
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 1/4 cup whipping cream
- 1 tablespoon amaretto (almond-flavored liqueur)
- 2 teaspoons powdered sugar
- Position oven rack to lowest position.
- Preheat oven to 425°.
- To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk.
- Add pumpkin, and stir with a whisk until smooth.
- To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
- Pour pumpkin mixture into the crust. Place pie plate on a baking sheet.
- Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes.
- Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
- To prepare topping, beat cream with a mixer at high speed until stiff peaks form.
- Add the amaretto and powdered sugar, and beat until blended. Serve with pie.
Posted by EsyRecipes
- 1½ pounds fresh, ripe apricots
- 4½ tbsp water
- 2¼ cups granulated sugar
- 3 cups whipping cream
- 9 egg yolks
- 1 tsp (approx.) vanilla extract
- 1 tbsp (approx.) kirsch
- Pit the apricots and slice them up.
- Put the sliced apricots in a saucepan with the 4½ tbsp water and simmer until soft, 30-45 minutes.
- The water is there to prevent the fruit from sticking until it gets hot enough to release its juices.
- Dump the apricots into a food processor, blender, or food mill, and purée thoroughly.
- Press the purée through a sieve and set aside.
- In a non-reactive saucepan or double boiler, add the sugar to the cream.
- Heat on low heat and stir until the sugar is dissolved completely.
- In a large bowl, whisk the egg yolks to mix and then gradually whisk in the warm cream.
- Put the egg-sugar-cream mixture back in the saucepan or double boiler and cook until the mixture coats a spoon.
- Take the custard off the heat and whisk in the apricot purée.
- Add about a teaspoon of vanilla extract, more or less, to taste, along with about a tablespoon of kirsch.
- Now put the mixture in the fridge for a couple of hours and chill thoroughly.
- Time to get out that ice cream freezer again.
- Freeze the mixture according to the directions that came with your freezer...directions that will, like as not, involve the use of ice and salt.
- Now taste...and smile. That’s an ice cream you won’t ever see in any stoopidmarket: perfumed with the delicate flavor of one of the summer’s most subtle fruits. Don’t forget to lick the dasher!
Posted by EsyRecipes
- 2 blood oranges
- ¾ cup unrefined, extra virgin olive oil
- 2 cups heavy cream, preferably fresh not ultrapasteurized
- 2 cups whole milk, preferably fresh not ultrapasteurized
- 6 egg yolks, beaten
- 1/3 to 1/2 cup raw honey, preferably wildflower or orchard blossom
- 6 to 8 drops organic, food-grade orange essential oil
- dash unrefined sea salt
- Zest the blood oranges and reserve the zest.
- Tenderly segment the oranges, removing the white pith and tough membranes and reserving the tender, colorful orange flesh. Set aside.
- Whisk unrefined extra virgin olive oil, heavy cream, whole milk and beaten egg yolks together until thoroughly combined and gently emulsified.
- Vigorously whisk honey into the milk and egg mixture.
- If your milk and eggs are very cold, the honey may harden and you may find it challenging to combine it thoroughly with the milk and eggs.
- If that is the case, you may gently warm the mixture of milk and egg yolks over very low heat which enables the honey to blend more efficiently into the cream, milk and egg yolks.
- Stir in reserved orange zest, food-grade organic essential oil and sea salt into the honey-sweetened mixture of milk, cream, olive oil and egg yolks.
- If you’ve warmed the mixture, cool it in the refrigerator until it becomes quite cold – about twenty minutes.
- Fold reserved blood orange segments into the olive oil ice cream mixture, then freeze it according to your ice cream maker manufacturer’s instructions.
Posted by EsyRecipes Thursday, May 6, 2010
- 4 slices of bacon
- ½ onion (chopped)
- 3 cups shredded cooked chicken breast meat
- 2/3 cup barbeque sauce
- 1 (10 ounce) can refrigerated pizza crust dough
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh cilantro
Step 3: Place into the oven and bake at 400 degrees for 25 minutes or until browned to your liking. Allow to cool for a few minutes and then cut each calzone in half.
(Makes 4 Servings)