 |
|
02-08-2010, 06:19 PM
|
#1
|
|
Crafting Student
Join Date: Jan 2010
Posts: 69
Thanks: 0
Thanked 10 Times in 8 Posts
My Photos
|
Do you make any Mexican or Italian food?
I make homemade lasagna, for the Italian food.
As, for Mexican food I make enchilada's, mix up Mexican rice, grated cheese with some taco meat for burritos and deep fry them. They are a family favorite.
Do you have any good recipes for any Mexican or Italian food?
|
|
|
02-08-2010, 06:31 PM
|
#2
|
|
Craft Intern
Join Date: Jan 2010
Location: finally here in San Jose
Posts: 471
Thanks: 46
Thanked 40 Times in 39 Posts
My Photos
|
I make what we so lovingly call gringo enchiladas. It was a recepie my little brother and I "invented" a good number of years back when we were scouring the pantry as teens and I have been perfecting it ever since.
9-10 flour tortillas (bigger than corn taco size and smaller than burrito size)
1 can (smaller one is ok) of green enchilada sauce
1 lb sharp or xsharp cheddar (grated -- I love my food processor)
a small can of diced green chilies
half a can of olives (sliced)
nacho jalapenos (if you're into that... and I am but the family isn't)
9x13 pan
open up and prep everything. turn the oven on to 350F. Spoon some of the sauce into the bottom of the pan so that it's coated with sauce.
take one tortilla place some sauce, then some cheese, then some diced green chilies, roll and place in pan. Spoon some sauce over the roll in the pan making sure to get sauce on the side of the roll. Repeat till pan is full. (make sure you don't use all the sauce or the cheese -- it should be pretty hard to use up all the cheese). You can place jalapenos inside each roll if you want... I would want... you may want
After the pan is full pour the remaining sauce over the tortillas and spread evenly making sure that there is sauce on every inch of visible tortilla. Next sprinkle the remaining chilies (if there are any), then the olives and jalapenos, then cover with the remaining cheese.
Bake till it's all bubbly and melty (about 20min)
so basically you can use as many or as few jalapenos as your palate desires. Another variation is to add shredded chicken to the rolls. It's good that way too
__________________
Amie... we're finally moved in!!! YAY!!! 100% JESUS FREAK!!! SAHM of BooBooBear, BudderBums, and MissyLoo. Married to my highschool sweetheart
|
|
|
02-09-2010, 12:06 AM
|
#3
|
|
Craft Intern
Join Date: Jan 2010
Location: Procrastinationland
Posts: 464
Thanks: 2
Thanked 31 Times in 27 Posts
My Photos
|
LOVE lasagna!! It's not that hard to make, just messy, lol!! We have spaghetti w/meat sauce a lot, meatballs, baked ziti. Almost all use a variation of my spaghetti sauce.  I made Spasagna once. Creamy sausage and tortellini.
We have "taco night" a lot (although, we usually eat more burritos, chalupas and nachos than tacos, lol!). Chicken tacos. Nacho cheese chicken chowder. A lot of what we cook has a Mexican (or rather Tex-Mex) flavor to it I guess. When a recipe calls for canned tomatoes, I'll use ro-tel, or add in some homemade taco seasoning in recipes, etc.
I have personally never made tamales, but would love to learn, they are so good!!
__________________
Katy mama to the Munchkin (2/02) and the Sprout (3/08), and expecting again in April 2010!! It's another boy!!!
|
|
|
02-09-2010, 12:53 AM
|
#4
|
|
Crafting Student
Join Date: Jan 2010
Location: Beaverton, OR
Posts: 69
Thanks: 0
Thanked 3 Times in 3 Posts
My Photos
|
last night we made a really yummy casserole. First boiled 3-4 good sized chicken breasts, then all ingredients are mixed into a bowl: shredded chicken, couple cans of a "cream of" soup, couple cans of green chiles, 1 diced onion, a pound of shredded jack cheese, a jar of salsa, and 12 corn tortillas that were ripped into 1 inch chunks (i'm going from memory here, but i think thats it!) all of that is mixed up together and then poured into a 9x13 inch pan and baked at 350 for about an hour. Veeeery yummy!!
|
|
|
02-09-2010, 08:16 AM
|
#5
|
|
Creative Crafter
Join Date: Jan 2010
Location: NJ
Posts: 750
Thanks: 20
Thanked 17 Times in 15 Posts
My Photos
|
I make a lot of Italian food - vegetable lasagna, eggplant parmesan, baked ziti, but not mexican food, I should try some tacos I think.
|
|
|
02-09-2010, 12:28 PM
|
#6
|
|
Craft Intern
Join Date: Jan 2010
Location: Procrastinationland
Posts: 464
Thanks: 2
Thanked 31 Times in 27 Posts
My Photos
|
Quote:
Originally Posted by Rachel
last night we made a really yummy casserole. First boiled 3-4 good sized chicken breasts, then all ingredients are mixed into a bowl: shredded chicken, couple cans of a "cream of" soup, couple cans of green chiles, 1 diced onion, a pound of shredded jack cheese, a jar of salsa, and 12 corn tortillas that were ripped into 1 inch chunks (i'm going from memory here, but i think thats it!) all of that is mixed up together and then poured into a 9x13 inch pan and baked at 350 for about an hour. Veeeery yummy!!
|
That sounds a lot like what I call chicken enchilada casserole! I remembered it after I posted last night. The difference is I leave out salsa, add sour cream, and use flour tortillias instead of corn. Oh, I also use a can of green chile enchilada sauce. I've been making it since right after dh and I got married...I learned the recipe from watching my mother-in-law.
__________________
Katy mama to the Munchkin (2/02) and the Sprout (3/08), and expecting again in April 2010!! It's another boy!!!
|
|
|
02-09-2010, 09:47 PM
|
#7
|
|
Craft Intern
Join Date: Jan 2010
Location: Maryland
Posts: 195
Thanks: 19
Thanked 21 Times in 20 Posts
My Photos
|
We eat tacos (which ours are really like burritos or fajitas I guess) at least once a week! I make homemade Spanish Rice, Guacamole, beans, and all the other fixins  YUMMY!!
|
|
|
02-09-2010, 10:54 PM
|
#8
|
|
Super Moderator
Join Date: Jul 2009
Location: Here and There
Posts: 1,666
Thanks: 38
Thanked 43 Times in 41 Posts
My Photos
|
Aunt Chilada and Jimmy Changa gave me this recipe for dip:
Taco Dip
16 oz. sour cream
2 - 8 oz. cream cheese
1 packet taco seasoning
finely shredded cheese
tortilla chips
Optional:
diced tomatoes
green onions
shredded lettuce
diced black olives
Mix sour cream, cream cheese (at room temp.) and taco seasoning with a mixer until everything is well blended. Stir in 1/2 cup of the shredded cheese by hand.
Pour into an 8" x 8" cake pan. Top with more cheese and any of the optional toppings. Let it set in the refrigerator for a couple hours before eating it. Keep it covered with plastic wrap or a lid.
P.S. Get it? 'Aunt Chilada' (Enchilada) and 'Jimmy Changa' (Chimichanga)?
Barb
__________________
Think Spring!
|
|
|
02-10-2010, 02:07 AM
|
#9
|
|
Craft Intern
Join Date: Jan 2010
Location: Newport, RI
Posts: 206
Thanks: 77
Thanked 19 Times in 16 Posts
My Photos
|
For the most part, those are the only two types of food I cook a lot of! I make enchiladas verdes (don't like red sauce), tacos, burritos, tortas, etc and for Italian...lasagna (the BEST when I also make homemade pasta!), alfredo, and lots of other pasta sauces.
__________________
In the end it's not the years in your life, but the LIFE in your years.
|
|
|
02-10-2010, 05:22 AM
|
#10
|
|
Creative Crafter
Join Date: Jan 2010
Location: NJ
Posts: 750
Thanks: 20
Thanked 17 Times in 15 Posts
My Photos
|
Barb that sounds yummy & super easy! Tell Aunt Chilada I said thanks
|
|
|
| Thread Tools |
Search this Thread |
|
|
|
| Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
|