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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.food recipe please...?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(food recipe please...?),it will help you,my kids.


i want to cook enchiladas in the oven at my house...then im having a party and i want to rap them in tin foil and heat them on the barbeque...first,do you have a good recipe for enchiladas and second,could i re-heat on the barbeque?

Answers:
Preparation time: 30 minutes.

Enchiladas were a family staple growing up, though thankfully this cheese enchilada recipe has much less fat in it these days. Mom tells the story about how in the Sixties my Aunt Josephine went out to eat at a new supposedly Mexican food restaurant in Boston, only to be fed enchiladas where the corn tortillas had been taken out of a package and had not been fried before being cooked with cheese and sauce. (You have to re-cook the tortillas to soften them up and give them more flavor.) She then went into the restaurant's kitchen and taught the chef how to properly make an enchilada. My aunt and my mother, both fifth generation hispanic Arizonians, learned this recipe from my grandmother. Note that there are many kinds of enchiladas - green chile, shrimp, red chili - to name a few. This recipe just happens to be our favorite one.

Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
12 corn tortillas
1 medium onion, chopped
1 clove of garlic, minced
1 cup of salsa (Mild prepared salsa or make your own using cooked or canned tomatoes, roasted green chiles, onions, cilantro, oil and vinegar. Do not use salsa made with fresh, uncooked tomatoes for this dish.)
3 Tbsp of tomato paste
1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)
Olive oil
1 lb of mild cheddar or longhorn or any mild yellow cheese, grated
A handful of cilantro
1 cup of sour cream
Half a head of iceberg lettuce

1 Preheat oven to 350 degrees F.

2 In a large fry pan at high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.

2 Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.

3 Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

4 Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. See Perfect Guacamole for a great guacamole avocado side dish.

Serves 4.

Other Answers:
Try looking at
http://allrecipes.com/

When you are cooking squid, don't make the squid cooked for long. The squid will be crispy. Enchiladas

1 pound dried Anaheim chile
3 1/2 ounces chicken base
6 1/2 ounces cornstarch
12 corn tortillas
1 3/4 cups shredded cheddar
1 3/4 cups shredded Monterey jack
1 cup shortening or vegetable oil
1/2 cup sliced green onion
Black Beans, recipe follows

Remove the stems from the chiles, place in a large bowl and pour in enough scalding water to cover the chiles. Weigh down the chiles with a plate to ensure that they stay submerged. Soak for at least 4 hours to overnight. After the chiles have soaked for a while, dump all the dirty water.

Fill a blender halfway with the soaked chiles (you may need to do this is batches depending on the size of your blender) and cover with enough fresh water to puree the chiles (this should equal to about 8 cups of water). Pour the puree into a stock pot, add the chicken base and 7 more cups of water. Bring the sauce to a boil.

Make a slurry with 1 cup of cold water and the cornstarch. Add the slurry to the sauce, stir and simmer the sauce for about 20 minutes. Strain the sauce with a chinois or mesh strainer to remove the seeds.

Preheat the oven to 375 degrees F.

In a pan warm the shortening or oil to about 350 degrees F. Slide 1 tortilla at a time into the oil and coat with oil to make the tortillas pliable so that they do not tear or break when rolling the enchiladas. Make sure that the tortilla is only in the oil for a few seconds and doesn't fry.

Coat the bottom of a baking dish with about 1 cup of enchilada sauce to prevent the enchiladas from sticking to the pan. Lay a tortilla down, fill with 1/4 cup of cheddar and jack cheeses and 1- ounce of sauce. Roll the tortilla and place in the baking dish. Continue with the remaining tortillas. Cover the enchiladas with sauce so that the tortillas are coated well. Sprinkle the remaining cheese on top and place in the oven and bake for about 15 to 20 minutes or until the cheese has melted. Garnish with green onion and serve the enchiladas and black beans with 2 eggs cooked any style.

Black beans:
1 1/2 pounds dried black beans
3 tablespoons salt
1/2 yellow onion
1 gallon water

Boil all ingredients in a pot for about 2 1/2 hours or until beans are tender. Remove the onion.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24083,00.html go to allrecipes.com- i don't see why you would want to do it that way when they will be 100 times better when you cook them right before it is time to eat. i guess you could re-heat them but i don't know how good they will be using the grill or the oven. you might not add the sauce until the enchiladas are hot again. i would heat the sauce in a separate pot. then when they are ready, pour the warm sauce over the enchiladas and serve.
note: while heating your sauce stir often preventing the sauce to burn in the bottom of the pan. you have to be careful about that. i would NOT turn my stove eye on high to heat the sauce.




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