|
Idea for a quick trashy Mexican hotdish
Bryan wrote:
> On Oct 17, 4:19 pm, "Julie Bove" > wrote: >> "zxcvbob" > wrote in message >> >> ... >> >>> Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean >>> frozen burritos. Pour a big can (20-something ounces) of "medium" >>> green enchilada sauce over, cover with foil and bake. Remove the >>> foil, sprinkle with grated cheeze and brown under the broiler for a >>> minute. >> >>> Somebody talk me out of trying this... >> >> I wouldn't do it simply because those things are loaded with soy. >> >> But many years ago, I would get a frozen bean burrito (no soy), put >> it in a single serve casserole, top with enchilada sauce, tomato >> sauce, chopped tomatoes or whatever similar thing I had in the >> house. Strips of onion and green pepper and cheese. I would bake it >> in the oven at home or at work, nuke it. People were jealous. >> >> Now, once in a while I will make a casserole with canned tamales. I >> will unwrap them and layer them with onion and green pepper strips >> and add some chopped tomatoes and a little chili powder. Cheese is >> good on this too. Bake through and top with black olives. > > You're a veritable Sandra Lee. Canned tamales are a food-slumming > convenience food, not a legitimate ingredient. I never said that they were. They don't IMO taste like tamales which we also like. But they are cheap, we do like them and I can make a quick meal out of them. |
Idea for a quick trashy Mexican hotdish
Dan Abel wrote:
> In article > >, > Bryan > wrote: > >> On Oct 17, 4:19 pm, "Julie Bove" > wrote: > >>> Now, once in a while I will make a casserole with canned tamales. I >>> will unwrap them and layer them with onion and green pepper strips >>> and add some chopped tomatoes and a little chili powder. Cheese is >>> good on this too. Bake through and top with black olives. >> >> You're a veritable Sandra Lee. Canned tamales are a food-slumming >> convenience food, not a legitimate ingredient. > > I think this is funny. Somebody earlier today basically called > Bryan's "chili hot beans" a food-slumming convenience food, not a > legitimate ingredient. Two can play that game, I guess. I should think anything could be a legitimate ingredient but one might not like the taste of it. I know people who buy canned baked beans and doctor them up. This is not something I would ever do. I do buy canned baked beans on occasion. My daughter likes them. I prefer to make my own because I can do them somewhat lower carb. However I find I am the only one who likes my version. So I make them maybe once a year if that. |
Idea for a quick trashy Mexican hotdish
On 10/18/2011 8:48 PM, Janet Wilder wrote:
> How about making tamales the way the Mexican folks do? Invite a bunch > of friends to your kitchen. Have the husks soaked and the meat and masa > pre made then everyone rolls tamales and visits. You can even have some > little snacks and beverages. We made ours when Becca's son was here visiting. Got all the ingredients together and sat at the big table, talking and rolling. Make it a social event... it was a lot of fun. George L |
Idea for a quick trashy Mexican hotdish
On 10/19/2011 1:08 AM, Julie Bove wrote:
> I know people who buy canned baked beans and doctor them up. What's wrong with that. I mince onion and bacon and fry it up... add it to canned beans and taste. Then, depending on how it tastes, I may add ketchup, BBQ sauce, brown sugar, hot sauce, salt, pepper, cayenne, cumin... really anything I think it might need. I like my beans slightly sweet but with a little spiciness to them. Not every dish has to be made from scratch to be good food. George L |
Idea for a quick trashy Mexican hotdish
On Tue, 18 Oct 2011 21:43:41 -0700 (PDT), Bryan
> wrote: >On Oct 17, 2:08*pm, notbob > wrote: >> On 2011-10-17, zxcvbob > wrote: >> >> > Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean >> > frozen burritos. *Pour a big can (20-something ounces) of "medium" >> > green enchilada sauce over, cover with foil and bake. *Remove the >> > foil, sprinkle with grated cheeze and brown under the broiler for a >> > minute. >> >> > Somebody talk me out of trying this... >> >> The only difference between yer dish and a Stouffer's enchilada family >> meal is your's isn't half rice. *Probly taste better, too. > >I can't believe that the Stouffer's is anywhere near that bad. Are >you familiar with the 29-49¢ sort of frozen burrito? Their frozen >lasagna is pretty good for a frozen microwave product, in spite of >them going way too heavy on the fennel for my tastes. Have you had >one of the "Stouffer's enchilada family meal" things recently. >Mexican made from fresh ingredients is pretty easy and idiot proof, >though I've had good canned enchilada sauce, and always use pre-made >tortillas. Most canned refritos aren't very good, but the Rosaritas >are pretty good if one hasn't planned ahead enough to have freshly >cooked pintos. >> >> nb > >--Bryan O.k., now I understand where you are coming from regarding Pace. It is from personal taste. There are things in your paragraph above that I simply couldn't taste a second time. I agree regarding canned enchilada sauce (although we probably differ on brand and taste) and I agree fully about refritos. In my opinion, Pace medium makes a decent cooking sauce for some things (not everything). Janet US |
Jill is a very sloppy thinker (was: Idea for a quick trashyMexican hotdish)
On Oct 19, 12:44*am, Dan Abel > wrote:
> In article > >, > > *Bryan > wrote: > > On Oct 17, 4:19*pm, "Julie Bove" > wrote: > > > Now, once in a while I will make a casserole with canned tamales. *I will > > > unwrap them and layer them with onion and green pepper strips and add some > > > chopped tomatoes and a little chili powder. *Cheese is good on this too. > > > Bake through and top with black olives. > > > You're a veritable Sandra Lee. *Canned tamales are a food-slumming > > convenience food, not a legitimate ingredient. > > I think this is funny. *Somebody earlier today basically called Bryan's > "chili hot beans" a food-slumming convenience food, not a legitimate > ingredient. *Two can play that game, I guess. Jill, who is a very sloppy thinker, imagined that I had recommended the use of chili hot beans. What I actually wrote was, "Most of them will use ground beef, almost all will use 'chili hot beans,'" in reference to what I expected to find at the chili cook off where I'm a judge. Then she posted: "It's canned red kidney beans, allegedly in a 'chili sauce', sold under the Bush's label. Just proves once again Bryan can't cook." They're small red beans--not kidney bean-- in the case of the Brooks, and the Bush's come in pinto and small red. Neither use kidney beans. She just blows out her ass about things she knows very little about. Again, sloppy thinking on her part. > > -- > Dan Abel --Bryan |
Idea for a quick trashy Mexican hotdish
On Oct 19, 7:50*am, George Leppla > wrote:
> On 10/19/2011 1:08 AM, Julie Bove wrote: > > > I know people who buy canned baked beans and doctor them up. > > What's wrong with that. *I mince onion and bacon and fry it up... add it > to canned beans and taste. *Then, depending on how it tastes, I may add > ketchup, BBQ sauce, brown sugar, hot sauce, salt, pepper, cayenne, > cumin... really anything I think it might need. *I like my beans > slightly sweet but with a little spiciness to them. > > Not every dish has to be made from scratch to be good food. > > George L > > Amen. |
Idea for a quick trashy Mexican hotdish
In article >,
George Leppla > wrote: > On 10/18/2011 8:48 PM, Janet Wilder wrote: > > How about making tamales the way the Mexican folks do? Invite a bunch > > of friends to your kitchen. Have the husks soaked and the meat and masa > > pre made then everyone rolls tamales and visits. You can even have some > > little snacks and beverages. > > > We made ours when Becca's son was here visiting. Got all the > ingredients together and sat at the big table, talking and rolling. > > Make it a social event... it was a lot of fun. It's called a tamalada, basically a party where you make tamales. -- Dan Abel Petaluma, California USA |
Idea for a quick trashy Mexican hotdish
On 10/19/2011 9:54 AM, Dan Abel wrote:
> In >, > George > wrote: > >> On 10/18/2011 8:48 PM, Janet Wilder wrote: >>> How about making tamales the way the Mexican folks do? Invite a bunch >>> of friends to your kitchen. Have the husks soaked and the meat and masa >>> pre made then everyone rolls tamales and visits. You can even have some >>> little snacks and beverages. >> >> >> We made ours when Becca's son was here visiting. Got all the >> ingredients together and sat at the big table, talking and rolling. >> >> Make it a social event... it was a lot of fun. > > It's called a tamalada, basically a party where you make tamales. > Of course it is... I couldn't remember the word. Two years of high school Spanish is nowhere near enough to get by with in some parts of Texas. George L |
Idea for a quick trashy Mexican hotdish
On Wed, 19 Oct 2011 06:55:17 -0600, Janet Bostwick
> wrote: > On Tue, 18 Oct 2011 21:43:41 -0700 (PDT), Bryan > > wrote: > > >On Oct 17, 2:08*pm, notbob > wrote: > >> On 2011-10-17, zxcvbob > wrote: > >> > >> > Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean > >> > frozen burritos. *Pour a big can (20-something ounces) of "medium" > >> > green enchilada sauce over, cover with foil and bake. *Remove the > >> > foil, sprinkle with grated cheeze and brown under the broiler for a > >> > minute. > >> > >> > Somebody talk me out of trying this... > >> > >> The only difference between yer dish and a Stouffer's enchilada family > >> meal is your's isn't half rice. *Probly taste better, too. > > > >I can't believe that the Stouffer's is anywhere near that bad. Are > >you familiar with the 29-49¢ sort of frozen burrito? Their frozen > >lasagna is pretty good for a frozen microwave product, in spite of > >them going way too heavy on the fennel for my tastes. Have you had > >one of the "Stouffer's enchilada family meal" things recently. > >Mexican made from fresh ingredients is pretty easy and idiot proof, > >though I've had good canned enchilada sauce, and always use pre-made > >tortillas. Most canned refritos aren't very good, but the Rosaritas > >are pretty good if one hasn't planned ahead enough to have freshly > >cooked pintos. > >> > >> nb > > > >--Bryan > > O.k., now I understand where you are coming from regarding Pace. It > is from personal taste. There are things in your paragraph above that > I simply couldn't taste a second time. I agree regarding canned > enchilada sauce (although we probably differ on brand and taste) I haven't had a bad enchilada sauce (although I prefer green over red), but I don't see weird brands here. It's mainly, if not completely, confined to Rosarita and Las Palmas. I don't know if I've ever tried Old El Paso. > and I agree fully about refritos. My opinion of canned refries is also good. Homemade is better and, of course, a bit different. But I like canned refries - house brands. I haven't met one I didn't like. Like I said, some I like better than others but not enough to care about which brand is which and never disliked one enough to avoid. Pace and jarred whatever they call themselves is a different story. I avoid that like the plague and buy my salsa from the refrigerated section unless I'm making my "less than once in a blue moon" version of King Ranch Chicken that calls for RoTell (the only time I use that stuff). Different strokes. > In my opinion, Pace medium makes a decent > cooking sauce for some things (not everything). > Janet US -- All you need is love. But a little chocolate now and then doesn't hurt. |
Idea for a quick trashy Mexican hotdish
On Wed, 19 Oct 2011 07:44:56 -0500, George Leppla
> wrote: > On 10/18/2011 8:48 PM, Janet Wilder wrote: > > How about making tamales the way the Mexican folks do? Invite a bunch > > of friends to your kitchen. Have the husks soaked and the meat and masa > > pre made then everyone rolls tamales and visits. You can even have some > > little snacks and beverages. > > > We made ours when Becca's son was here visiting. Got all the > ingredients together and sat at the big table, talking and rolling. > > Make it a social event... it was a lot of fun. > Fun. I do mine by myself. Still learning in my old age. Not good enough to teach anyone else anything about the process. -- All you need is love. But a little chocolate now and then doesn't hurt. |
Idea for a quick trashy Mexican hotdish
On Wed, 19 Oct 2011 10:42:57 -0500, George Leppla
> wrote: > On 10/19/2011 9:54 AM, Dan Abel wrote: > > In >, > > George > wrote: > >> > >> Make it a social event... it was a lot of fun. > > > > It's called a tamalada, basically a party where you make tamales. > > > > > Of course it is... I couldn't remember the word. Two years of high > school Spanish is nowhere near enough to get by with in some parts of Texas. > You're the type of person who will not be shy and trot it out whenever you get a chance. I think you'll have lots of fun when you move revisiting HS Spanish and relearning the lingo after you make your move to (south?) Texas. -- All you need is love. But a little chocolate now and then doesn't hurt. |
Idea for a quick trashy Mexican hotdish
On Wed, 19 Oct 2011 07:50:20 -0500, George Leppla
> wrote: > On 10/19/2011 1:08 AM, Julie Bove wrote: > > > I know people who buy canned baked beans and doctor them up. > > What's wrong with that. I mince onion and bacon and fry it up... add it > to canned beans and taste. I buy canned baked beans, but it's because Bush's tastes *exactly* like what I make. IMO, since I'm the only one in the family who eats baked beans, I think it's silly to put so many hours into making a pot of baked beans when all I want is a side dish to go with one meal. That's why they're sold in cans. -- All you need is love. But a little chocolate now and then doesn't hurt. |
Idea for a quick trashy Mexican hotdish
On 10/19/2011 1:01 PM, sf wrote:
> You're the type of person who will not be shy and trot it out whenever > you get a chance. I think you'll have lots of fun when you move > revisiting HS Spanish and relearning the lingo after you make your > move to (south?) Texas. You are right. I find that you don't have to be any good at speaking ANY language, but as long as you try (and give a big smile while you are doing it), people are always willing to help. And I never go anywhere without knowing how to say "please" and thank you" and "where is the bathroom?". <vbg> George L |
Idea for a quick trashy Mexican hotdish
On 10/18/2011 10:27 PM, zxcvbob wrote:
> > I've made tamales before, several times. But not often enough to get > efficient at it. Someone created a masa spreader, and I am drying to try it. http://www.youtube.com/watch?v=iVAyPqYcxLA Becca |
Idea for a quick trashy Mexican hotdish
On Wed, 19 Oct 2011 13:39:07 -0500, Ema Nymton >
wrote: > On 10/18/2011 10:27 PM, zxcvbob wrote: > > > > I've made tamales before, several times. But not often enough to get > > efficient at it. > > Someone created a masa spreader, and I am drying to try it. > > http://www.youtube.com/watch?v=iVAyPqYcxLA > Kewl! Looks like a tool for cement. -- All you need is love. But a little chocolate now and then doesn't hurt. |
Idea for a quick trashy Mexican hotdish
On 10/18/2011 3:48 PM, Janet Wilder wrote:
> On 10/18/2011 8:12 PM, jmcquown wrote: > > > How about making tamales the way the Mexican folks do? Invite a bunch of > friends to your kitchen. Have the husks soaked and the meat and masa pre > made then everyone rolls tamales and visits. You can even have some > little snacks and beverages. > > I have heard that Mexican folks will do this. It's like an all day affair. My understanding is that Latin American countries will do a similar thing with pasteles which are like tamales except that the masa part is made of plantains and starchy roots and the wrapping is banana leaves. Pasteles are made in Hawaii too but we call them pateles and they're wrapped in aluminum foil most times. Oddly enough, pateles are pretty similar to tamales in taste and texture. How about tamales wrapped in banana leaves? The Japanese have a yearly mochi-making day where the family is brought together. I guess most cultures will have something similar. It's what humans do. |
Idea for a quick trashy Mexican hotdish
On 10/19/2011 3:57 PM, dsi1 wrote:
> > The Japanese have a yearly mochi-making day where the family is brought > together. I guess most cultures will have something similar. It's what > humans do. Reminds me that outside of Reading, PA is a large Polish community and every year they have parties where they make Pierogies. Some of the local churches have huge parties like this... then they sell the pierogies as a fund raiser. George L |
Idea for a quick trashy Mexican hotdish
On 10/19/2011 11:41 AM, George Leppla wrote:
> On 10/19/2011 3:57 PM, dsi1 wrote: >> >> The Japanese have a yearly mochi-making day where the family is brought >> together. I guess most cultures will have something similar. It's what >> humans do. > > Reminds me that outside of Reading, PA is a large Polish community and > every year they have parties where they make Pierogies. Some of the > local churches have huge parties like this... then they sell the > pierogies as a fund raiser. > > George L Pierogie party - that sounds like a swinging time. Well, maybe not but I sure could go for one right now. |
Idea for a quick trashy Mexican hotdish
On Wed, 19 Oct 2011 12:41:21 -1000, dsi1
> wrote: > On 10/19/2011 11:41 AM, George Leppla wrote: > > On 10/19/2011 3:57 PM, dsi1 wrote: > >> > >> The Japanese have a yearly mochi-making day where the family is brought > >> together. I guess most cultures will have something similar. It's what > >> humans do. > > > > Reminds me that outside of Reading, PA is a large Polish community and > > every year they have parties where they make Pierogies. Some of the > > local churches have huge parties like this... then they sell the > > pierogies as a fund raiser. > > > > George L > > Pierogie party - that sounds like a swinging time. Well, maybe not but I > sure could go for one right now. Have you ever eaten a pierogi? I haven't. -- All you need is love. But a little chocolate now and then doesn't hurt. |
Idea for a quick trashy Mexican hotdish
On 10/19/2011 12:44 PM, sf wrote:
> On Wed, 19 Oct 2011 12:41:21 -1000, dsi1 > > wrote: > >> On 10/19/2011 11:41 AM, George Leppla wrote: >>> On 10/19/2011 3:57 PM, dsi1 wrote: >>>> >>>> The Japanese have a yearly mochi-making day where the family is brought >>>> together. I guess most cultures will have something similar. It's what >>>> humans do. >>> >>> Reminds me that outside of Reading, PA is a large Polish community and >>> every year they have parties where they make Pierogies. Some of the >>> local churches have huge parties like this... then they sell the >>> pierogies as a fund raiser. >>> >>> George L >> >> Pierogie party - that sounds like a swinging time. Well, maybe not but I >> sure could go for one right now. > > Have you ever eaten a pierogi? I haven't. > A long time ago in Washington state. As I recall, it's a hand held meat and potato stuffed pie. My guess is that it's origins are from Eastern Europe and Russia. |
Idea for a quick trashy Mexican hotdish
On Wed, 19 Oct 2011 12:53:51 -1000, dsi1
> wrote: > A long time ago in Washington state. As I recall, it's a hand held meat > and potato stuffed pie. My guess is that it's origins are from Eastern > Europe and Russia. I knew it was a stuffed something or other. Did you like it? -- All you need is love. But a little chocolate now and then doesn't hurt. |
Idea for a quick trashy Mexican hotdish
On 10/19/2011 12:59 PM, sf wrote:
> On Wed, 19 Oct 2011 12:53:51 -1000, dsi1 > > wrote: > >> A long time ago in Washington state. As I recall, it's a hand held meat >> and potato stuffed pie. My guess is that it's origins are from Eastern >> Europe and Russia. > > I knew it was a stuffed something or other. Did you like it? > I'll never say no to a small pie stuffed with meat and potatoes. Due to the popularity of hand-held devices, my guess is that hand-held food will really take off. :-) |
Idea for a quick trashy Mexican hotdish
dsi1 wrote:
> On 10/19/2011 12:44 PM, sf wrote: >> Have you ever eaten a pierogi? I haven't. >> > > A long time ago in Washington state. As I recall, it's a hand held meat > and potato stuffed pie. My guess is that it's origins are from Eastern > Europe and Russia. Are you sure you're not thinking a Cornish Pasty> Pasties are eaten out of hand being a pastry enveloped meat and veg pie, sort of the orignal "hot pocket" meal. Most pierogis I've seen are not eaten out of hand since they're often sauteed in butter. I know there are potato stuffed pierogis though. |
Idea for a quick trashy Mexican hotdish
the real point to me is, sometimes using prepared things to make a meal is a
valid thing to do, unexpected guests, or lunch work are two such things, Lee "Julie Bove" > wrote in message ... > > "zxcvbob" > wrote in message > ... >> Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean >> frozen burritos. Pour a big can (20-something ounces) of "medium" green >> enchilada sauce over, cover with foil and bake. Remove the foil, >> sprinkle with grated cheeze and brown under the broiler for a minute. >> >> Somebody talk me out of trying this... > > I wouldn't do it simply because those things are loaded with soy. > > But many years ago, I would get a frozen bean burrito (no soy), put it in > a single serve casserole, top with enchilada sauce, tomato sauce, chopped > tomatoes or whatever similar thing I had in the house. Strips of onion > and green pepper and cheese. I would bake it in the oven at home or at > work, nuke it. People were jealous. > > Now, once in a while I will make a casserole with canned tamales. I will > unwrap them and layer them with onion and green pepper strips and add some > chopped tomatoes and a little chili powder. Cheese is good on this too. > Bake through and top with black olives. > |
Idea for a quick trashy Mexican hotdish
and again the point here is that the people you are cooking for likes them,
that imho is the sign of a successful meal, not ingr or method of cooking, does everyone or most of the people there eating/enjoying it, food snobbery just boggles the mind. Lee "Julie Bove" > wrote in message ... > Bryan wrote: >> On Oct 17, 4:19 pm, "Julie Bove" > wrote: >>> "zxcvbob" > wrote in message >>> >>> ... >>> >>>> Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean >>>> frozen burritos. Pour a big can (20-something ounces) of "medium" >>>> green enchilada sauce over, cover with foil and bake. Remove the >>>> foil, sprinkle with grated cheeze and brown under the broiler for a >>>> minute. >>> >>>> Somebody talk me out of trying this... >>> >>> I wouldn't do it simply because those things are loaded with soy. >>> >>> But many years ago, I would get a frozen bean burrito (no soy), put >>> it in a single serve casserole, top with enchilada sauce, tomato >>> sauce, chopped tomatoes or whatever similar thing I had in the >>> house. Strips of onion and green pepper and cheese. I would bake it >>> in the oven at home or at work, nuke it. People were jealous. >>> >>> Now, once in a while I will make a casserole with canned tamales. I >>> will unwrap them and layer them with onion and green pepper strips >>> and add some chopped tomatoes and a little chili powder. Cheese is >>> good on this too. Bake through and top with black olives. >> >> You're a veritable Sandra Lee. Canned tamales are a food-slumming >> convenience food, not a legitimate ingredient. > > I never said that they were. They don't IMO taste like tamales which we > also like. But they are cheap, we do like them and I can make a quick > meal out of them. > |
Idea for a quick trashy Mexican hotdish
"Goomba" > wrote in message ... > dsi1 wrote: >> On 10/19/2011 12:44 PM, sf wrote: > >>> Have you ever eaten a pierogi? I haven't. >>> >> >> A long time ago in Washington state. As I recall, it's a hand held meat >> and potato stuffed pie. My guess is that it's origins are from Eastern >> Europe and Russia. > > Are you sure you're not thinking a Cornish Pasty> Pasties are eaten out of > hand being a pastry enveloped meat and veg pie, sort of the orignal "hot > pocket" meal. > Most pierogis I've seen are not eaten out of hand since they're often > sauteed in butter. I know there are potato stuffed pierogis though. Pierogies are often deep fried in PA and sold at concessions. There they are eaten out of hand. At home they are often sautéed. Here in WA I have never seen any But Mrs. T's in the frozen section. Most people here don't know what they are. |
Idea for a quick trashy Mexican hotdish
outstanding, cheap tastey food just doesn't get better than that, Lee
"George Leppla" > wrote in message ... > On 10/18/2011 4:35 AM, Omelet wrote: >> Something similar with Tamales. >> >> Peel however many you think you can eat and lay them side by side on a >> plate. Cover with medium pace picante, and a layer of shredded cheese. >> Nuke until the cheese is melted and bubbly, then serve sour cream and >> guacamole on the side. >> -- > > > Did that the other night. We made a huge bunch of tamales a few weeks > ago. We cheated a bit this time... when we were in Houston, we stopped at > a Mexican market and bough pre-mixed Masa. It was as good as what we make > here, very cheap and easy. > > We used a pork shoulder that we bought on sale for 99 cents a pound.... so > in the end, we made about 5 dozen tamales and enough pork for another meal > of enchiladas and the total cost was around $10. > > Since good tamales around here sell for $8 a dozen, I thought that was > pretty good. > > George L > > |
Idea for a quick trashy Mexican hotdish
On 10/19/2011 5:57 PM, Goomba wrote:
> dsi1 wrote: >> On 10/19/2011 12:44 PM, sf wrote: > >>> Have you ever eaten a pierogi? I haven't. >>> >> >> A long time ago in Washington state. As I recall, it's a hand held >> meat and potato stuffed pie. My guess is that it's origins are from >> Eastern Europe and Russia. > > Are you sure you're not thinking a Cornish Pasty> Pasties are eaten out > of hand being a pastry enveloped meat and veg pie, sort of the orignal > "hot pocket" meal. > Most pierogis I've seen are not eaten out of hand since they're often > sauteed in butter. I know there are potato stuffed pierogis though. I think you are right about this. I remember getting this decades ago from a vendor at some kind of trade show but it's all kinda sketchy. I've seen these sold at small carts at food courts. The next time I see them being sold, I'll order one. I had a pasty about a year ago when I went to my brother-in-laws funeral last Thanksgiving. His daughter and sister made them in his memory and I've made them a couple of times since then. It's a good hearty dish. |
Idea for a quick trashy Mexican hotdish
sf wrote:
> On Wed, 19 Oct 2011 06:55:17 -0600, Janet Bostwick > > wrote: > >> On Tue, 18 Oct 2011 21:43:41 -0700 (PDT), Bryan >> > wrote: >> >>> On Oct 17, 2:08 pm, notbob > wrote: >>>> On 2011-10-17, zxcvbob > wrote: >>>> >>>>> Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean >>>>> frozen burritos. Pour a big can (20-something ounces) of "medium" >>>>> green enchilada sauce over, cover with foil and bake. Remove the >>>>> foil, sprinkle with grated cheeze and brown under the broiler for a >>>>> minute. >>>>> Somebody talk me out of trying this... >>>> The only difference between yer dish and a Stouffer's enchilada family >>>> meal is your's isn't half rice. Probly taste better, too. >>> I can't believe that the Stouffer's is anywhere near that bad. Are >>> you familiar with the 29-49¢ sort of frozen burrito? Their frozen >>> lasagna is pretty good for a frozen microwave product, in spite of >>> them going way too heavy on the fennel for my tastes. Have you had >>> one of the "Stouffer's enchilada family meal" things recently. >>> Mexican made from fresh ingredients is pretty easy and idiot proof, >>> though I've had good canned enchilada sauce, and always use pre-made >>> tortillas. Most canned refritos aren't very good, but the Rosaritas >>> are pretty good if one hasn't planned ahead enough to have freshly >>> cooked pintos. >>>> nb >>> --Bryan >> O.k., now I understand where you are coming from regarding Pace. It >> is from personal taste. There are things in your paragraph above that >> I simply couldn't taste a second time. I agree regarding canned >> enchilada sauce (although we probably differ on brand and taste) > > I haven't had a bad enchilada sauce (although I prefer green over > red), but I don't see weird brands here. It's mainly, if not > completely, confined to Rosarita and Las Palmas. I don't know if I've > ever tried Old El Paso. > >> and I agree fully about refritos. > > My opinion of canned refries is also good. Homemade is better and, of > course, a bit different. But I like canned refries - house brands. I > haven't met one I didn't like. Like I said, some I like better than > others but not enough to care about which brand is which and never > disliked one enough to avoid. > > Pace and jarred whatever they call themselves is a different story. I > avoid that like the plague and buy my salsa from the refrigerated > section unless I'm making my "less than once in a blue moon" version > of King Ranch Chicken that calls for RoTell (the only time I use that > stuff). > Different strokes. > Pace used to make good picante sauce. They screwed it up about 20 years ago when they came out with their "thick and chunky salsa", and they messed with the original sauce too. The "extra hot" picante sauce is still OK, but not great. I make my own picante sauce now when I can get good jalapeño peppers. Anyway, I made a small batch of the baked burritos. Four frozen beef-n-bean burritos and a half a can of green e-sauce in a small casserole dish. I sprinkled a little garlic salt (which was a mistake), chopped onion, and cayenne on top, and baked for 30 minutes covered with foil. It came out soggy and nasty looking, so I took off the foil and baked another 20 minutes or so. Took it out and grated just a little white cheddar cheese on top. It actually turned out pretty good, but was a little too salty from the garlic salt. I like salt so that didn't ruin it, but it did detract. And the burritos were still a little dry in the middle (I don't know how long they've been frozen) So IMHO it's a worthwhile idea but I need to get better cheap burritos. Or inject these that I bought at Aldi with a little water or broth to moisten the filling. -Bob |
Idea for a quick trashy Mexican hotdish
On Thu, 20 Oct 2011 00:03:51 -0500, zxcvbob >
wrote: > So IMHO it's > a worthwhile idea but I need to get better cheap burritos. Glad to hear you're still alive and kicking! It didn't sound like a perfectly awful idea so I'm glad to hear it actually worked out (kinda sorta). We all need to figure out how to use things we've forgotten about in the freezer instead of joining the ranks talked about in the commercial that says people throw out an average of $500 worth of food per year (which is most likely a lowball estimate of this ng's average). -- All you need is love. But a little chocolate now and then doesn't hurt. |
Idea for a quick trashy Mexican hotdish
Ranée at Arabian Knits wrote:
> In article >, > zxcvbob > wrote: > >> Anyway, I made a small batch of the baked burritos. Four frozen >> beef-n-bean burritos and a half a can of green e-sauce in a small >> casserole dish. I sprinkled a little garlic salt (which was a mistake), >> chopped onion, and cayenne on top, and baked for 30 minutes covered with >> foil. It came out soggy and nasty looking, so I took off the foil and >> baked another 20 minutes or so. Took it out and grated just a little >> white cheddar cheese on top. It actually turned out pretty good, but >> was a little too salty from the garlic salt. I like salt so that didn't >> ruin it, but it did detract. And the burritos were still a little dry >> in the middle (I don't know how long they've been frozen) So IMHO it's >> a worthwhile idea but I need to get better cheap burritos. Or inject >> these that I bought at Aldi with a little water or broth to moisten the >> filling. > > What if you'd just used more sauce in the bottom of the pan and over > the burritos? > That would work if I slit them open so the sauce could get inside. -Bob |
| All times are GMT +1. The time now is 10:22 AM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter