free recipes
ChickenBeefCrock PotPorkDessertSeafoodGrilling
Home · About Us · Privacy · Contact Us


Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Chimichangas Supreme


mexican, beef

1 lb lean beef
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
4 tomatoes
1 1/2 teaspoon shortening
1/2 onion, chopped
1/2 bell pepper, chopped
1 1/2 teaspoon flour
1/2 cup canned whole green
1 chiles
4 fl oz tortillas
1 oil for deep frying
1 red chile sauce (see index)
1 cup cheddar cheese, shredded
1 cup sour cream
8 black olives
1/4 cup green onion, chopped
1 tablespoon whipping cream
1 guacamole
2 cup shredded lettuce

Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water to cover. Bring to a boil; skim the foam from the surface. Add the salt, pepper, and garlic. Simmer until tender, approximately 1-1/2 to 2 hours. Drain the beef, reserving 1/2 cup of the broth. When the meat is cool, shred. Chop 2 of the tomatoes. Melt the shortening in a pan over medium heat. Add the onion and bell pepper and saute until tender. Add the flour, whisking until no lumps remain, and cook 2 minutes. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes. Place about 1/2 cup of the meat mixture in a line down the center of each tortilla. Fold both ends over 1 inch to 2 inch; fold one side over the other and roll up in a neat package. Secure with a toothpick. Deep fry in very hot oil 400'F until crisp and well browned. Drain on paper towels. Preheat the broiler. Place the chimichangas on an ovenproof plater or in a baking pan. Spoon red chili sauce over liberally. Sprinkle with grated cheese and green onion. Place under the broiler until the cheese melts. Combine the sour cream and the whipping cream. Slice the remaining 2 tomatoes. Top the chimichangas with the sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced tomato and olives.