You'll Need: 12 corn tortillas 4 cups green chile sauce 3 cups minced, cooked chicken 1 lb jack cheese, grated 1/4 cup minced onion, (optional) 16 oz sour cream 1 salt to taste
1/4 cup olive oil 1 clove garlic, minced 1/2 cup minced onion (optional) 1 tablespoon flour 1 cup water 1 cup chopped green chiles salt to taste Procedures : Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.
Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately
2 tbsp. solidified bacon grease, or lard, or white Crisco
Set 3
2 c. boiling water
You will love this recipe because the tortillas are not only delicious and soft, but they are even soft the day after. Yes, bacon fat, butter-flavored Crisco and boiling water make all the difference in this wonderful recipe.
About Paula
Paula Lujan Quinene writes mostly about her long-time loves--Guam, exercise, and desserts. Born and raised on the 32-mile-long rock, this proud islander now lives in North Carolina where she continues to work on Guam recipes, is learning more about southern food, and meeting famous chefs. She has discovered the wonder and awe of A Southern Season in Chapel Hill, NC, where she has already taken a class by Roland Mesnier, the pastry chef to five White House presidents, and Nick Malgieri, author to so many dessert and bread books!
Paula has also written reviews for bakeries in the Triangle of North Carolina, including Guglhupf in Durham, Miel Bon Bons in Carrboro, Hereghty's in Raleigh, Stick Boy Bread Company in Fuquay Varina, Neomonde in Morrisville, Blue Moon Bakery in Cary, and Sweet Memories in Apex. These articles were published by Examienr.com.
Schooled as an exercise scientist at the University of Oregon, Eugene, Oregon, Paula has been able to help friends, family, and fans with their cooking and exercise endeavors.
Paula used her science background to artfully meld the science of baking with the art of making French macarons. Macarons Math, Science, and Art, is the author's third cookbook. A Taste of Guam and Remember Guam are Paula's tribute to the cultural heritage of her native island.
To learn more about Paula, visit paulaq.com.
You'll Need: 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 Tablespoon lard or vegetable shortening 1/2 cup warm water Procedures : Mix flour, baking powder and salt in a medium bowl. Cut in shortening until it is in pieces the size of small peas. Stir in water and mix well. On a floured surface, knead dough 5 minutes. Divide into 12 round balls. Cover and let rest 30 minutes. Pat dough balls into flat round discs and, on a floured surface, roll each into a very thin 8" circle. Bake tortillas on a hot ungreased griddle or cast iron skillet until brown spots appear, about 1 minute on each side. While cooking, punch down any air bubbles with a well-protected hand. Wrap tortillas in a clean dish towel to keep warm or freeze-wrap in aluminum foil and reheat 15 minutes in 350 degree oven
Homemade carne asada grilled up on my Weber. (Recipe below)
Carne Asada Recipe
1/4 bunch fresh celantro 1 tbs black pepper 1 1/2 tbs kosher salt 1 tbs cumin 1 tbs chile powder 1 tbs Mexican oregano 1/4 tsp ground clove 4 cloves fresh garlic 1/4 cup olive oil 1/2 cup red wine vinegar 1/3 cup orange juice 1/3 cup lime juice 1/2 bottle of beer one sliced orange and one sliced lime to be added to the marinade.
Комментарии:
JohnAllanification пишет: .. catching up. but stuck here looking at your list of ingredients again and again. i quit smoking abt 25yr's ago i'm still seeing the reward. that meat. the best cut again.
Ballistic BBQ пишет: The avocado salsa? All of the places around where I live market it as salsa aguacate. Thanks for the info!
Keri Xianne пишет: I think those are corn tortillas
pumpkinpieshow пишет: So good I'm hungry
funkmex пишет: man looks yummy ! thanks for sharing.
Ballistic BBQ пишет: Thank you!
fleiva30 пишет: excellent recipe.. love the taco flavor "Gracias amigo"
Hampton Blu пишет: This looks good but unsure if I can grill...apt living in ny
Emahnii пишет: @sd4547 Yes, that's the more "proper" name for it, my mom makes it everytime time we have a carne asada. It's the best.
Manuel Gonzalez пишет: I just have a few comments, dont mean to be rude but we do NOT put orange/oj on our meat, neither oregano and or all those spices you put in, then we dont grilled rare or medium rare, we go well done...
amy kretchmer пишет: i made this today hope its gooood!! :)))
TheTedtran пишет: Arrachera and Ranchera are different meats, but similar. Arranchera=Skirt Steak; Ranchera=Flap steak
Ballistic BBQ пишет: Believe me... We drank some beer! Thanks for stopping by!
Ballistic BBQ пишет: LOL! Old video and a very old knife! Cheers my friend!
Bang nd Run Codwaw пишет: Dude it came out perfect thanks for da recipe
Ballistic BBQ пишет: Thank you!
Ballistic BBQ пишет: Glad it worked out. That's what it's all about... Tweeking it to meet your own taste. Cheers!
Gera G пишет: no todos.... muchos la marinamos antes, como el
1969MsMercedes пишет: This looks soo good, thank you for posting. :)
Jason Ross пишет: Corn flour tortillas. Technically, he was correct.
teresaguerrasalazar пишет: Yeah, but corn tortillas were used before flour tortillas.
Ballistic BBQ пишет: Thank you!
Ballistic BBQ пишет: Thank you! That knife used to belong to my grandmother.
Chad Rosenthal пишет: Hey man.. I went to Taco Bus in Florida ..As seen on Triple D and Food Network.. Please send them this video!!! Maybe they would learn a few things from you!! (theirs was dull.. fail..) Great video...
mrsannalydia пишет: ok i just made the maranade and put the meat in the fridge. i have to say it smels amazing!!!!
SinalokoDuranguense пишет: First great recipe.... If this was to have a secret ingredient to me it would be the ground clove....I admit the first time I tried this I put just a little bit to much of it..it's very strong so less goes a long way every time I make this the smell stays in my hand for a while...being my 6th time I make it this way I have it down to a science...I'm making it today . Ty sir for posting and SALUD! from Chicago .
Ballistic BBQ пишет: Thank you!
cghern75 пишет: It's almost 9pm and after watching this I'm craving carne asada. Cheers from Woodland Ca.
Ballistic BBQ пишет: Thank you!
gerrr пишет: mouth watering CABRON!
Emahnii пишет: Not where I come from. Mind you people say it differently depending where you come from. I grew up calling it picadillo.
Jehan SanzTerre пишет: Molcajete y tejolote
gospelnews123 пишет: Yup, norteños prefer flour tortillas, some say it's because of the Jewish origins of Monterrey, but that's debatable!
Ballistic BBQ пишет: Muchos gracias!
Robert Bouwman пишет: looks good bro..... greetings from Aruba ;-)
Ricardo Ramirez пишет: What about a recipe for chicken lol or carne adobada or carne alpastor?
tamikahellas122 пишет: nice, work very nice
Armando Guerra пишет: White ass carne azada
Ballistic BBQ пишет: Thank you!
Ballistic BBQ пишет: They are raw. Hope this doesn't reach you too late! Tomatillos, Habanero, Avocado and a little salt and pepper.
Josie Roed пишет: I am so making this recipe thanks again for sharing. Your recipe made me homesick - YUP I'm a San Diego girl ;-)
vanscoyoc пишет: Use flat iron, skirt, or flap. I think flank is too tough and would have to marinate for 2 days.
Ballistic BBQ пишет: Kosher salt is just salt... Nothing else (like iodine) is added, so it doesn't leave a metallic flavor in your mouth like table salt does. The crystals are also much larger than regular salt. The same can be said for sea salt.
ACT1O1 пишет: did buy that cleaver from the Asian markets ?
Amanda Mcdonald пишет: @ElSuperBeaner no reason to get all racist now. I think he did an amazing job.
Ballistic BBQ пишет: Thanks for checking it out!
Ballistic BBQ пишет: Thank you!
Ballistic BBQ пишет: Thanks a bunch!
Ballistic BBQ пишет: NO, corn... I accidentally said flour and that's why I posted text that said corn.
Ballistic BBQ пишет: Thank you my friend!
zebfullmer пишет: What makes good carne asada is charcoal and the a cleaver!
Michael Delgado пишет: looks so good
Gera G пишет: entonces los del norte que? no somos mexicanos tmbn?
Armando Guerra пишет: White people will never be able to cook mexican food
marvinice21 пишет: And yes at home in mexico we do use double tortilla most the time....
bffrlz1 пишет: flour F L O U R tortillas origin is Mexico dick face!
JohnAllanification пишет: .. catching up. but stuck here looking at your list of ingredients again and again. i quit smoking abt 25yr's ago i'm still seeing the reward. that meat. the best cut again.
Ballistic BBQ пишет: The avocado salsa? All of the places around where I live market it as salsa aguacate. Thanks for the info!
Keri Xianne пишет: I think those are corn tortillas
pumpkinpieshow пишет: So good I'm hungry
funkmex пишет: man looks yummy ! thanks for sharing.
Ballistic BBQ пишет: Thank you!
fleiva30 пишет: excellent recipe.. love the taco flavor "Gracias amigo"
Hampton Blu пишет: This looks good but unsure if I can grill...apt living in ny
Emahnii пишет: @sd4547 Yes, that's the more "proper" name for it, my mom makes it everytime time we have a carne asada. It's the best.
Manuel Gonzalez пишет: I just have a few comments, dont mean to be rude but we do NOT put orange/oj on our meat, neither oregano and or all those spices you put in, then we dont grilled rare or medium rare, we go well done...
amy kretchmer пишет: i made this today hope its gooood!! :)))
TheTedtran пишет: Arrachera and Ranchera are different meats, but similar. Arranchera=Skirt Steak; Ranchera=Flap steak
Ballistic BBQ пишет: Believe me... We drank some beer! Thanks for stopping by!
Ballistic BBQ пишет: LOL! Old video and a very old knife! Cheers my friend!
Bang nd Run Codwaw пишет: Dude it came out perfect thanks for da recipe
Ballistic BBQ пишет: Thank you!
Ballistic BBQ пишет: Glad it worked out. That's what it's all about... Tweeking it to meet your own taste. Cheers!
Gera G пишет: no todos.... muchos la marinamos antes, como el
1969MsMercedes пишет: This looks soo good, thank you for posting. :)
Jason Ross пишет: Corn flour tortillas. Technically, he was correct.
teresaguerrasalazar пишет: Yeah, but corn tortillas were used before flour tortillas.
Ballistic BBQ пишет: Thank you!
Ballistic BBQ пишет: Thank you! That knife used to belong to my grandmother.
Chad Rosenthal пишет: Hey man.. I went to Taco Bus in Florida ..As seen on Triple D and Food Network.. Please send them this video!!! Maybe they would learn a few things from you!! (theirs was dull.. fail..) Great video...
mrsannalydia пишет: ok i just made the maranade and put the meat in the fridge. i have to say it smels amazing!!!!
SinalokoDuranguense пишет: First great recipe.... If this was to have a secret ingredient to me it would be the ground clove....I admit the first time I tried this I put just a little bit to much of it..it's very strong so less goes a long way every time I make this the smell stays in my hand for a while...being my 6th time I make it this way I have it down to a science...I'm making it today . Ty sir for posting and SALUD! from Chicago .
Ballistic BBQ пишет: Thank you!
cghern75 пишет: It's almost 9pm and after watching this I'm craving carne asada. Cheers from Woodland Ca.
Ballistic BBQ пишет: Thank you!
gerrr пишет: mouth watering CABRON!
Emahnii пишет: Not where I come from. Mind you people say it differently depending where you come from. I grew up calling it picadillo.
Jehan SanzTerre пишет: Molcajete y tejolote
gospelnews123 пишет: Yup, norteños prefer flour tortillas, some say it's because of the Jewish origins of Monterrey, but that's debatable!
Ballistic BBQ пишет: Muchos gracias!
Robert Bouwman пишет: looks good bro..... greetings from Aruba ;-)
Ricardo Ramirez пишет: What about a recipe for chicken lol or carne adobada or carne alpastor?
tamikahellas122 пишет: nice, work very nice
Armando Guerra пишет: White ass carne azada
Ballistic BBQ пишет: Thank you!
Ballistic BBQ пишет: They are raw. Hope this doesn't reach you too late! Tomatillos, Habanero, Avocado and a little salt and pepper.
Josie Roed пишет: I am so making this recipe thanks again for sharing. Your recipe made me homesick - YUP I'm a San Diego girl ;-)
vanscoyoc пишет: Use flat iron, skirt, or flap. I think flank is too tough and would have to marinate for 2 days. You'll Need: 20 oz top sirloin steak 2 tb vegetable oil 1/2 ts dried leaf oregano, crushed 1/2 ts salt 1/4 ts coarsely ground pepper 1/4 c orange juice 1 tb lime juice 2 ts cider vinegar 2 orange slices, 1/2" thick Procedures : Place steak in a shallow glass baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight for best flavor or several hours, turning occasionally.
To cook, bring meat to room temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4 minutes on each side, or until medium- rare. Cook longer if desired. Remove orange slices to turn steak. Replace orange slices on top of steak
Real Beef Enchiladas, Spanish Rice, Refried Beans!
Описание:
My mother's side of the family is from Mexico. My dad's side is from England. My mom and grandma taught me how to cook Mexican food. It's not the fancy schmancy stuff you see in restaurants. It's simple, yet amazingly delicious food (chicken mole, sopa, enchiladas, flour tortillas, menudo, salsa). Grandma was always cooking and always smiling. She'd hand me a fresh homemade tortilla right off the stove with a little butter on it. The smell and taste of the food is comforting to me and brings a smile to my face.
1 # Ground Beef or Chicken 1 large onion 2 cloves garlic 7 oz can green chilies 2 beef bouillon cubes 1 tsp black pepper 1 tsp cilantro ½ tsp cumin 1 tsp chili powder 1 tsp paprika 1 tomato 1 avocado sour cream shredded lettuce 12 oz shredded cheddar
Sauce:
1/4 cup butter 1/4 cup flour 1 tsp paprika 1 tsp chili powder 3 beef bouillon cubes 1 tsp cilantro 1 tsp cumin 1 tsp pepper 2 1/4 cup water
Spanish Rice:
2 tblsp butter ½ tsp paprika ½ tsp chili powder 1 cup uncooked rice 1 small onion 1 clove garlic 1 cup diced tomatoes 1 ½ cups water ½ tsp cumin ½ tsp black pepper 1 chicken bouillon 1 tsp cilantro
Комментарии:
Praxxus55712 пишет: Grandma always used canned because fresh was not available all the time. Fresh crushed works perfectly. Many items are interchangeable with what your taste buds prefer. :)
Praxxus55712 пишет: Grandma always used canned because fresh was not available all the time. Fresh crushed works perfectly. Many items are interchangeable with what your taste buds prefer. :) You'll Need: 1 1/2 cups beef; shredded cooked 1 1/2 cup sharp cheese; shredded 1/2 cup onion; chopped 1 cup cream of mushroom soup 1 cup tomato soup 10 oz enchilada sauce; mild 12 corn tortillas Procedures : Combine beef, onion and 1/2 cup cheese:set aside. Combine soups and sauce. Dip tortillas in hot oil a few seconds on each side to soften.
Top each with a heaping tablespoon beef mixture, roll up and place seam side down in 13x9" baking dish. Pour sauce over and top with 1 cup cheese. Bake at 350 for 1/2 hour
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up. Nutritional Information
tina sawhney пишет: Thnx a lot.....ur recipe rocks
C0micg33k пишет: @TheXray8 The people are fasting?
Lea K. пишет: not adding beans .... LIKE A BOSS ;)
Mustapha Rivers пишет: CHIPOTLE AWAY !!!!!! (season 13 ep 8)
MyTrappeys пишет: Looks delicious! Perfect with hot sauce!
izyan120 пишет: So easy :O
Liv2DieDie2Liv пишет: um.........so not mexican!!!!!!!\r its one of those foods that looks good but tastes BAD!
niraku321 пишет: osteoporosis is caused by lack of calcium and vitamin d in the diet.
J. C. Smith пишет: This is NOT a burrito. Its a rolled taco.
Zhonguoria пишет: Gas is undigested foods. Rule #1: simpler meals digest better. Protein takes lots of stomach acids to digest. Rule #2: Eat salty foods before anything else. Salty high-protein foods at beginning of meal helps reverses ascending foods (belching). Veggies help digestion, but fats slow digestion, so minimize animal or high-fat proteins. Veggie burrito is best. (meat + beans + sour cream is protein/fat overload)
Mike Impallaria пишет: @oKeegan Pinto beans are a good choice
Kofykat пишет: avoid the cheese and sour cream and you have a healthy dish.
prep4md пишет: Its not fair when you dont include the time it takes to wash and cut the vegetables.
Iron Fist пишет: EAT IT.....!!!!!!!!!!!!!!!!!! ):-[
yardsnacker пишет: Good vid! Would have tasted better in cast iron though. Teflon is very toxic "One of the main chemicals used in the manufacturing process of Teflon® and other nonstick pans is perflurooctanoic acid (PFOA) also known as C-8. This chemical has led to cancer and birth defects in lab animals, and may have led to birth defects in DuPont plant workers. In 2005, an independent panel reporting to the Environmental Protection Agency (EPA) declared PFOA a likely human carcinogen. "
WatcherGate пишет: @Fantic1980 you're an idiot the pan wasn't empty there was oil and garlic then she added everything else the order doesn't matter
abdullah almutere пишет: الناس صايمه
Emily C пишет: That is not Mexican and Taco shells are also NOT mexican. Belive me I am Mexican and Ive never seen taco shells or burritos like that, but whatever if you like than eat it, but dont call it Mexican
shannondangc пишет: Dairy products are often acidic to the human body and while they do have calcium (asphalt has calcium too), the body has to neutralize the acidity by leeching calcium and phosphorus from the bones. The places with the highest dairy consumption have the highest rates of osteoporosis. There are plenty of peer reviewed studies to back this up. I'll send you links if you don't believe me.
shannondangc пишет: If you soak your beans it shouldn't be a problem.
bigd6ful пишет: @Teddybear419 HA!
Tobias1998ish пишет: can i use some good meat ?:D :D taco
mark park пишет: you just went to the wrong place is all.
Tom Chandler пишет: JUST DO THIS: This is pre-90's Taco Bell (pre YUM) when Taco Bell was good.
Refried beans heated on stove with a teaspoon of lard added and some water. Dice and heat up sweet white onion in microwave Shredded mild cheddar cheese Red enchilada sauce Warmed flour tortillas heated in microwave for 45 seconds each under a damp paper towel Then assemble and fill full like Taco Bell used to do, then tuck one end and roll leaving one open end. ENJOY!
cherrycupcake24 пишет: Thats not even how you fold a burrito -__-
apostlethirteen пишет: @yardsnacker Wow, I didn't know that... It's a good thing that NONE of that ends up on a teflon pan after manufacturing, and that it isn't used AT ALL in the manufacture of most "non stick" pans at all. Then again, iron poisoning is the leading death of kids under three, so please, don't feed any kids your poison iron "food."
Matt Beezy пишет: In the words of Rachel Ray yummo
asmoxbaby пишет: anything authentic?
this is just a wal mart run of the mill burrito.
oKeegan пишет: hi, any other option for kidney beans
Lido209vaj пишет: @melanie300ils Why? Is it because you have 'Mexican' trademarked and patented. Or is it that you're the 'Mexican' usage police?
daberr2 пишет: What tree did you get the sour cream from?
BExASt1 пишет: Add some chicken...yummm
Nikki Sweet пишет: Looks goood. Lol
johnnyjaaav пишет: thank you
A Bad Man пишет: South Park brought me here....
BurritoMomma пишет: You should learn how to fold a burrito properly before making a video on burritos. Burrito Momma has spoken.
Abraham Khan пишет: exeeleeeeennttttttt
thegonz9 пишет: Where's the cilantro?\r
RuudJH пишет: How is this a heart healthy dish?
Santiago Ortiz пишет: esa perra no tiene idea de como hacer bueno burritos
SanDelly пишет: Kush blunt
foxeyfreddie пишет: wheres de meat at? is this for lel virgs?
i aint gonnan bee eating dat
lelellelele
JoanOfArcBeans пишет: Looks yummy! Thanks for sharing.
TheMajorBurrito пишет: I finally know how I was born!
mattsobr1993 пишет: @melanie300ils I don't think I've ever heard of a Mexican called Melanie.
skinny pete пишет: lol nice fold job on the Burrito
andrew547 пишет: There is a positive correlation between dairy consumption and osteoporosis and other diseases. The more dairy people consume the more osteoporosis, atherosclerosis, and cancer they get. On the flip side, there's a negative correlation between plant consumption and all of these diseases.
I thought you should know. I won't bother citing the sources because this is pretty much common knowledge, but if you're skeptical you can start with The China Study, NHANES II, or the Nurse's Health Study.
Bflo23 пишет: That looks so good and so easy to make. I am definitely going to make this.
Vesalias пишет: There's nothing wrong with the quantity of sour cream or cheese in this dish. Humans need calcium in their diet, just not excessive amounts. The dish is heart healthy due to the lack of animal fats. Educate yourselves on dietary requirements and heart risk factors before making frivolous youtube comments.
Yazmin Wiz пишет: Fake burrito smh .....
MissPandaaaz пишет: You do realize that humans are not meant to consume the milk of another animal, right? Humans do not need one drop of milk after they are done weaning off of their mother. We can get calcium from other, natural sources. You're the one that needs to get educated.
niraku321 пишет: your butt.
coolhandluke556 пишет: dumb bitch
soonermagic24 пишет: i bet she takes a big ole shit
mike hawksafloppin пишет: Will the beans give me gas? What does the gas smell like?
TheRealColtMaster пишет: why mash the beans! NOOOOOOO!!!!!
Fantic1980 пишет: You add seasoning to an empty pan ... stupid Americans.
tina sawhney пишет: Thnx a lot.....ur recipe rocks
C0micg33k пишет: @TheXray8 The people are fasting?
Lea K. пишет: not adding beans .... LIKE A BOSS ;)
Mustapha Rivers пишет: CHIPOTLE AWAY !!!!!! (season 13 ep 8)
MyTrappeys пишет: Looks delicious! Perfect with hot sauce!
izyan120 пишет: So easy :O
Liv2DieDie2Liv пишет: um.........so not mexican!!!!!!!\r its one of those foods that looks good but tastes BAD!
niraku321 пишет: osteoporosis is caused by lack of calcium and vitamin d in the diet.
J. C. Smith пишет: This is NOT a burrito. Its a rolled taco.
Zhonguoria пишет: Gas is undigested foods. Rule #1: simpler meals digest better. Protein takes lots of stomach acids to digest. Rule #2: Eat salty foods before anything else. Salty high-protein foods at beginning of meal helps reverses ascending foods (belching). Veggies help digestion, but fats slow digestion, so minimize animal or high-fat proteins. Veggie burrito is best. (meat + beans + sour cream is protein/fat overload)
Mike Impallaria пишет: @oKeegan Pinto beans are a good choice
Kofykat пишет: avoid the cheese and sour cream and you have a healthy dish.
prep4md пишет: Its not fair when you dont include the time it takes to wash and cut the vegetables.
Iron Fist пишет: EAT IT.....!!!!!!!!!!!!!!!!!! ):-[
yardsnacker пишет: Good vid! Would have tasted better in cast iron though. Teflon is very toxic "One of the main chemicals used in the manufacturing process of Teflon® and other nonstick pans is perflurooctanoic acid (PFOA) also known as C-8. This chemical has led to cancer and birth defects in lab animals, and may have led to birth defects in DuPont plant workers. In 2005, an independent panel reporting to the Environmental Protection Agency (EPA) declared PFOA a likely human carcinogen. "
WatcherGate пишет: @Fantic1980 you're an idiot the pan wasn't empty there was oil and garlic then she added everything else the order doesn't matter
abdullah almutere пишет: الناس صايمه
Emily C пишет: That is not Mexican and Taco shells are also NOT mexican. Belive me I am Mexican and Ive never seen taco shells or burritos like that, but whatever if you like than eat it, but dont call it Mexican
shannondangc пишет: Dairy products are often acidic to the human body and while they do have calcium (asphalt has calcium too), the body has to neutralize the acidity by leeching calcium and phosphorus from the bones. The places with the highest dairy consumption have the highest rates of osteoporosis. There are plenty of peer reviewed studies to back this up. I'll send you links if you don't believe me.
shannondangc пишет: If you soak your beans it shouldn't be a problem.
bigd6ful пишет: @Teddybear419 HA!
Tobias1998ish пишет: can i use some good meat ?:D :D taco
mark park пишет: you just went to the wrong place is all.
Tom Chandler пишет: JUST DO THIS: This is pre-90's Taco Bell (pre YUM) when Taco Bell was good.
Refried beans heated on stove with a teaspoon of lard added and some water. Dice and heat up sweet white onion in microwave Shredded mild cheddar cheese Red enchilada sauce Warmed flour tortillas heated in microwave for 45 seconds each under a damp paper towel Then assemble and fill full like Taco Bell used to do, then tuck one end and roll leaving one open end. ENJOY!
cherrycupcake24 пишет: Thats not even how you fold a burrito -__-
apostlethirteen пишет: @yardsnacker Wow, I didn't know that... It's a good thing that NONE of that ends up on a teflon pan after manufacturing, and that it isn't used AT ALL in the manufacture of most "non stick" pans at all. Then again, iron poisoning is the leading death of kids under three, so please, don't feed any kids your poison iron "food."
Matt Beezy пишет: In the words of Rachel Ray yummo
asmoxbaby пишет: anything authentic?
this is just a wal mart run of the mill burrito.
oKeegan пишет: hi, any other option for kidney beans
Lido209vaj пишет: @melanie300ils Why? Is it because you have 'Mexican' trademarked and patented. Or is it that you're the 'Mexican' usage police?
daberr2 пишет: What tree did you get the sour cream from?
BExASt1 пишет: Add some chicken...yummm
Nikki Sweet пишет: Looks goood. Lol
johnnyjaaav пишет: thank you
A Bad Man пишет: South Park brought me here....
BurritoMomma пишет: You should learn how to fold a burrito properly before making a video on burritos. Burrito Momma has spoken.
Abraham Khan пишет: exeeleeeeennttttttt
thegonz9 пишет: Where's the cilantro?\r
RuudJH пишет: How is this a heart healthy dish? You'll Need: 2 cups cooked black beans or 1 can 1/4 medium onion minced garlic (to taste) 4 cups of steamed rice 2 teaspoons of black pepper Procedures : Bring the black beans to a simmer in their own juices. Use fresh garlic and slice it very fine so it nearly dissappears when you add it to the beans with the pepper. After abouit five minutes, add the onions. When serving use twice as much rice as beans and about a third as much lettuce, all wrapped in a flour tortilla
6 Easy Steps to Little Grandma's Tamales Mexican Cooking Class
Описание:
Chef Virginia Lopez shows you how to make tamales in 6 steps.
Комментарии:
s:updates:youtube:UCytuXmdCikkEhEkKjem6QBA:qSyW6JwwDYw:orphan",[] ,[] ,"http://youtu.be/qSyW6JwwDYw",,[] ,"102072448859851341293",[] ,"",,"Can u put the ingredients in your info section? пишет: https://www.youtube.com/watch?v=qSyW6JwwDYw&google_comment_id=z13rvlgrhqyohvon322oxh1arl3izxstt
пишет: Youtube
Sarah Sorlien пишет: Just spent the morning with my mom and my friend making 5 batches of tamales. Never did before, and checked many websites and videos. this is the one we relied on. Very helpful for the novice and delicious!
maria Villa пишет: I liked several things about your video. I like the facts you gave about tamales and that you posted the ingredients and measurements. That you explained which side to put the masa on the cornhusk and an easy way to spread the masa. Lastly, I liked that you made the masa from scratch. Thanks Chef Lopez great job!
ebuff57 пишет: I watched your video several times, and disagree with you that you made it clear enough. I just wrote in my recipe to use chicken broth instead. since you were so vaige
myrocket88 пишет: Thank you very much.. I have been looking for the right video to learn from. I can stop looking now.. This is going into my Favs.
steve hartsfield пишет: Great video. How do you save the extra meat sauce, freeze it or use it. Also do you put spices in the masa for spicier tamales. I have a big square electric steamer. How would that work. Thank you for the info. Steve Fort Worth
Joe Mac пишет: Very nice video.TY
virginia hudson пишет: I am not syndicated, but hope to start live online cooking classes.
Jeff Cram пишет: Tamales are thousands of years old and haven't evolved into a different species yet?
jose ruiz пишет: I appreciate the video! Thank you!
05121784 пишет: Very nice! I am very impressed with the white apron! I'm not that brave - yet :)
Michael Wynne пишет: I would probably enjoy a 50/50 ratio of beef and pork but I must admit, I prefer mine ground.
Teresa Garza пишет: How do you make the mass red
picalo nash пишет: My nana use to put some of the chili in the masa
gmaureen пишет: I've looked around too, but can't find any. She's very good and I would love to learn more.
Kaylee San Miguel пишет: Finally, autentico!
Camella1 пишет: Really nicely done video! Enjoyed watching it & you explain everything so well Chef Lopez! Thank you! :)
phoozchic пишет: Thank You for a most excellent demonstration! I enjoyed the clarity of instruction, written ingredient lists and enjoyed your beautiful bowls and plates! Your tamale steamer and stand mixer are enviable--in a good way! Much appreciated.
82Birdie пишет: Hey I like the plastic wrap idea. That's pretty cool. I'm definitely using that technique next time.
Julia Devonney пишет: I have found all the ingredients in the local stores, but I can't find a pot to do them in. Maybe I can find one on Amazon. I have a steaming pot, but it is way too small, and if I go to all the trouble to make them, I want to make a big batch,
ebuff57 пишет: You didn't specify what broth or stock you're using? Is this whats simmering the pork? Or where flavor broth/stock are you using?
jccoolwood пишет: Very god. Thank you!
Liz Gober пишет: Beautiful step by step instructions on making tamales...esp loved the tip on spreading the masa. Thank you for posting this.
DonnaRae Riley пишет: Your video was great, and easy to follow. tanks a lot.
mightybee101 пишет: what chili's would you use for chicken tamales? and do you season them the same?
youtubesuckfornotlettingmekeepmyname пишет: this video is lame...n add more sugar.... add some more sugar..... really?. and lard? really? when don't you use the fat off the pork for fat without using lard?...... lame lame lame... "and i did use the bone for stock flavor..." hahaha, but you used lard dummy.....
virginia hudson пишет: Joe thanks for watching, sorry you found the video complicated.
virginia hudson пишет: please look up washing meat. Go to USDA site. You can NOT wash off bacteria. Killing bacteria happens when cooking to the proper temp. When you wash meats you end up cross-contaminating your kitchen that will not be heated enough to kill the bacteria. So washing meat is not recamended in the US.
youtubesuckfornotlettingmekeepmyname пишет: this is the 900 step shitty way to make tamales.....
virginia hudson пишет: that makes our work well worth it Thanks
virginia hudson пишет: thanks for the nice comment
TheBignutscracker пишет: Excellent video! Thank you so much for sharing your tradition and expertise with us. I think it's time for a tamale get together with friends and family!
s:updates:youtube:UCytuXmdCikkEhEkKjem6QBA:qSyW6JwwDYw:orphan",[] ,[] ,"http://youtu.be/qSyW6JwwDYw",,[] ,"102072448859851341293",[] ,"",,"Can u put the ingredients in your info section? пишет: https://www.youtube.com/watch?v=qSyW6JwwDYw&google_comment_id=z13rvlgrhqyohvon322oxh1arl3izxstt
пишет: Youtube
Sarah Sorlien пишет: Just spent the morning with my mom and my friend making 5 batches of tamales. Never did before, and checked many websites and videos. this is the one we relied on. Very helpful for the novice and delicious!
maria Villa пишет: I liked several things about your video. I like the facts you gave about tamales and that you posted the ingredients and measurements. That you explained which side to put the masa on the cornhusk and an easy way to spread the masa. Lastly, I liked that you made the masa from scratch. Thanks Chef Lopez great job!
ebuff57 пишет: I watched your video several times, and disagree with you that you made it clear enough. I just wrote in my recipe to use chicken broth instead. since you were so vaige
myrocket88 пишет: Thank you very much.. I have been looking for the right video to learn from. I can stop looking now.. This is going into my Favs.
steve hartsfield пишет: Great video. How do you save the extra meat sauce, freeze it or use it. Also do you put spices in the masa for spicier tamales. I have a big square electric steamer. How would that work. Thank you for the info. Steve Fort Worth
Joe Mac пишет: Very nice video.TY
virginia hudson пишет: I am not syndicated, but hope to start live online cooking classes.
Jeff Cram пишет: Tamales are thousands of years old and haven't evolved into a different species yet?
jose ruiz пишет: I appreciate the video! Thank you!
05121784 пишет: Very nice! I am very impressed with the white apron! I'm not that brave - yet :)
Michael Wynne пишет: I would probably enjoy a 50/50 ratio of beef and pork but I must admit, I prefer mine ground.
Teresa Garza пишет: How do you make the mass red
picalo nash пишет: My nana use to put some of the chili in the masa
gmaureen пишет: I've looked around too, but can't find any. She's very good and I would love to learn more.
Kaylee San Miguel пишет: Finally, autentico!
Camella1 пишет: Really nicely done video! Enjoyed watching it & you explain everything so well Chef Lopez! Thank you! :)
phoozchic пишет: Thank You for a most excellent demonstration! I enjoyed the clarity of instruction, written ingredient lists and enjoyed your beautiful bowls and plates! Your tamale steamer and stand mixer are enviable--in a good way! Much appreciated.
82Birdie пишет: Hey I like the plastic wrap idea. That's pretty cool. I'm definitely using that technique next time.
Julia Devonney пишет: I have found all the ingredients in the local stores, but I can't find a pot to do them in. Maybe I can find one on Amazon. I have a steaming pot, but it is way too small, and if I go to all the trouble to make them, I want to make a big batch,
ebuff57 пишет: You didn't specify what broth or stock you're using? Is this whats simmering the pork? Or where flavor broth/stock are you using?
jccoolwood пишет: Very god. Thank you!
Liz Gober пишет: Beautiful step by step instructions on making tamales...esp loved the tip on spreading the masa. Thank you for posting this.
DonnaRae Riley пишет: Your video was great, and easy to follow. tanks a lot.
mightybee101 пишет: what chili's would you use for chicken tamales? and do you season them the same?
youtubesuckfornotlettingmekeepmyname пишет: this video is lame...n add more sugar.... add some more sugar..... really?. and lard? really? when don't you use the fat off the pork for fat without using lard?...... lame lame lame... "and i did use the bone for stock flavor..." hahaha, but you used lard dummy.....
virginia hudson пишет: Joe thanks for watching, sorry you found the video complicated.
virginia hudson пишет: please look up washing meat. Go to USDA site. You can NOT wash off bacteria. Killing bacteria happens when cooking to the proper temp. When you wash meats you end up cross-contaminating your kitchen that will not be heated enough to kill the bacteria. So washing meat is not recamended in the US.
youtubesuckfornotlettingmekeepmyname пишет: this is the 900 step shitty way to make tamales.....
virginia hudson пишет: that makes our work well worth it Thanks
virginia hudson пишет: thanks for the nice comment
TheBignutscracker пишет: Excellent video! Thank you so much for sharing your tradition and expertise with us. I think it's time for a tamale get together with friends and family! You'll Need: 1 package dried corn husks
4 cups masa harina 4 cups lukewarm water 4 teaspoons Wyler's granulated chicken boullion 2 teaspoons baking powder 2 teaspoons salt 1 1/2 cups lard or vegetable shortening
1 1/2 pounds pork shoulder or beef shoulder roast 1/2 large onion, sliced 5 cloves garlic, peeled & smashed 2 teaspoons salt 10 peppercorns 1 teaspoon cumin seeds 4 tablespoons ground chile seasoning 4 tablespoons lard or vegetable shortening Procedures : The dried husks are brittle and must be soaked in water to soften them before they can be rolled into tamales. In the package, the husks for a whole ear of corn are usually pressed together. Separate the individual husks being careful not to break them, since they are fragile when dry.
Place the separated husks in a large pot and cover with hot water. Leave them to soak for about one hour. You can put a plate with a heavy object on it on top of the tamales to keep them submerged. When soft, rinse the husks well and put back into a pot of clean water.
Toast the dried chiles on a hot cast-iron griddle for a few minutes on each side. Be careful not to burn the chiles or they will have a bitter taste. As the chiles toast, they will become soft and pliable and may puff up. Put aside to cool. The chiles will become very crisp and brittle when cooled.
When cool, remove the seeds and stems and crumble into small pieces. Put the pieces into a coffee mill or spice grinder and grind into a fine powder. Store the ground chile mix in a jar to use for seasoning other Mexican dishes.
You can use a variety of meats for making tamales. I use either beef or chicken, but pork is traditional. I also use vegetable shortening, although again, lard is traditionally used in Mexico. Cut the meat into 1" to 2" chunks. Heat the lard or shortening in a heavy bottomed pot and brown the meat. When brown, add enough water to cover the meat and add the onions and garlic. Simmer until the meat is fork tender and flakes apart. For beef shoulder roast this will take about 2 - 3 hours.
While the meat is cooking, toast the cumin seeds on a cast iron griddle and then grind into a fine powder using a coffee mill or spice grinder and set aside.
When the meat is cooked tender, set aside to cool. Separate the meat chunks from the broth, reserving the broth. Shred the meat into small strands.
Heat 2 tablespoons of lard or shortening in a heavy pan, preferably cast iron. Add the chile seasoning and cumin and stir for a few seconds. Add the meat and fry for two or three minutes. Add the reserved broth and simmer until the liquid level is reduced. The mixture should be soupy. Set aside to cool while you make the masa.
Combine masa, baking powder and salt in a bowl. Dissolve the boullion in the lukewarm water to make a broth. Mix the broth into the masa a little at a time, working with your fingers to make a moist dough.
In a small bowl, beat lard or shortening until fluffy, add to masa and beat until masa has a spongy texture.
Remove a soaked corn husk from the water and shake to remove excess water. Start with the largest husks because they will be easier to roll. If you end up with a lot of small husks, you can lay two together, overlapping about 1/2" but this is a little trickier and may take some practice. Lay the husk flat on a plate and spread about 1 1/2 to 2 tablespoons (depending on the size of the husk) of masa in the center. Don't use too much! The easiest way to spread the masa is to spoon it onto the husk and spread it with your fingers. If the masa is sticky, wet your hands.
Add about 1 tablespoon of meat filling on top of the masa. Again, don't use too much
This is part 1 of 2 video on how to make Chiles Reyenos. The 2nd part shows you how to make them "wet" style or en caldito. Part 2/parte 2 https://www.youtube.com/watch?v=IZA00...
Songs used: Aca Entre Nos El Alfarero Un Dia A La Vez
https://www.youtube.com/watch?v\u003dcbqH67P8o-s\u0026google_comment_id\u003dz130hrr42ybli5xsv23kflkwqozjilgup",0,0.0,"http://www.youtube.com/profile_redirector/107516983348596847804",[] ,,,"",0,0,0,1,,0,1,,0,1407914429989,,,0,,,,0,,,,[] ,,,0,0,,,0,,,,,0,,,,,[] ,,,,,,,["4/jcsnag3cidt3cgntgdqamhfsihv34gvfgtqaqxvlhxxaoufggxur0/",4,,,,,0.0,,,,,,[[0.0,,[] ] ] ,0,,,0,[] ,0,0,,"AEIZW7Tdm2rhm+GiV//NAKsOEqC9aRvPeTePaGOupxUz2MYJSY0phsY8d2yphNfRHQ94MTKtk7+t"] ,,,1,,1,0,,1,,,"social.google.com",0,0,0,,0,0,,"2014-08-13",1,0,,0,,,,0,0,,,,,,,,,,[1,6] ,,[["onelifeonewayvid пишет: 113495752255650333079 You'll Need: 8 to 10 7-inch green chiles (Anaheims, poblanos), roasted and peeled 3/4 pound grated mild Cheddar (about 3 cups) 1/2 cup all-purpose flour 2 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper vegetable shortening for frying 4 large egg yolks, beaten 4 large egg whites, beaten until foamy 1/4 pound grated sharp Cheddar (about 1 cup) prepared salsa (optional) Procedures : Preheat broiler. Carefully cut a lengthwise slit in each chile and stuff with some Cheddar. Combine flour, salt, and pepper and dredge chiles. In a large saucepan, heat 1/2 inch shortening to 3750F. on a deep-fat thermometer. Fold yolks into egg whites. Working with 2 chiles at a time, using a slotted spoon, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes. With a slotted spoon transfer chiles (careful they are delicate!) to paper towels to drain. Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired
Grandma's queso recipe! A super easy and fast Tex-Mex dip. My grandma made this Texas classic every Christmas eve. Goes great with hangovers, too! HILAH COOKING: New Episodes Every Tuesday and Thursday!
Hilah Cooking is a short-form, educational web series focused on making cooking FUN! We release two episodes every week. Our focus is on simple, low-cost recipes with a Texas flair. Everything is made from scratch, people! You will not see any packets of taco seasoning mix or gravy powder up in here. If you are going to learn how to cook, you are going to learn it for real! But I promise it will be fun and easy.
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Комментарии:
loola13 пишет: It's cheese plus some chemicals and colour. It melts better and isn't as stringy as normal melted cheese. I think the slices that you mean are a little different. But you can buy ordinary cheese and add some buttermilk or milk, so it is runny enough. My mom does that with her fondue, it works.
BigMeat Sunday пишет: Yep the robot was .... well just keep pumping out the killer recipes and we'll just concentrate on those :-)
FluffyIronGolems пишет: Mexican for life, texan... Till i move out
Rusty Robinson пишет: And then you chomp it.You just chomp it dudes! \r Best wishes from Columbus Ohio Rusty Robinson
Hilah Cooking пишет: YUM! Fried eggs in bacon fat. Srsly good stuff. :)
xbellabrittanyx пишет: Are you hispanic, you described a hispanic meal?
Mims Lang пишет: I love cheese but (or because of that) I don't want to eat processed american cheese Ö__Ö
Erich R. Lehmann пишет: Awesome! My whole family loves your show. Keep up the great work, and thanks for responding!
EmyLou74 пишет: I'm from Texas and I use the same recipe (only I add jalapeno and cook them with the onions). That queso looks soooo good! Love your channel!
AYB7210 пишет: Hilah, chile con queso means,' chile with cheese' in spanish!! :)
Melly Mels пишет: Oooooh hell yes! This would be better than sex :D
Addie пишет: Yay queso!! I stir a splash of milk into mine - helps it to not thicken up and skin-over too quickly.
MsPinkiepie23 пишет: Oooo looks good
MamaKatTV пишет: I was recently scolded on a trip to Texas when I said I didn't know what queso was. Everyone at the table literally gasped. Man...you don't mess with Texans and their queso!
Colleen Antoine пишет: Your cooking channel is the best one on YouTube, if I do say so myself. You're so funny and cute and you're just great at everything you do, you're my fav.
OJ MAYO пишет: soooo hungry now LOL good video Hilah ur awesome
Hilah Cooking пишет: Thank you, Colleen! :)
Kelly Chan пишет: @hilahcooking holy crap ! good to know! I have heard everyone saying tinned tomatoes are fresh and good to use. I will try to avoid acidic tinned food. Thanks Hilah, have a lovely Easter.
Hilah Cooking пишет: It's just the fat left after cooking bacon and I pour it into a jar that I keep in the fridge. :)
linda morales пишет: Nacho cheese dip...hmmm
Dreaming4EverAfter пишет: I'm kinda obsessed with you! But don't be alarmed I'm harmless and live on the other side of the country! haha
Earendilgrey пишет: I love this stuff. We add sausage to ours and i could eat this stuff all day, though the next day probably wouldnt go so well for me.
rainandsnowandsorrow пишет: i miss the old music you had in the beginning of your videos hilah :*(
Andrew Garcia пишет: I love this queso, we used to make it all the time too (minus the onions)! \r A skillet? That's fancy! My dad just popped the velveeta in the microwave cause we're the laziest!
Hilah Cooking пишет: I totally use the microwave most of the time. :)
Veroicone пишет: Looks very tasty! My mom makes it but uses rotel, will have to try and make one like this :D Looks delicious.
anmoose пишет: My Grandma always called it oleo. I recall when it came in a bag, and it was pure white (fat) with a dye pack in it. You had to squeeze it around to mix it up and turn it yellow so it looked like butter.
I grew up with Velveeta, and as long as you don't expect it to pretend to be real cheese it's great stuff in its own right, especially in saucy things like this. I have a new just-opened block of it in the fridge as I type, and I'll undoubtedly be forced to make this now. It looks great!
Imadaygoking61904 пишет: Haha you said queso fundillo. That's so funny
Hilah Cooking пишет: Oh hell yeah.
Robin D пишет: You're a riot, and the queso looks great. I bet Grandma was a real sweetheart.
Doberzinecker пишет: What kind of Cheese is that? =)
R6bbie пишет: Love the story, hate that (so called) cheese stuff... :)
castrellakate пишет: I wish I could put my hands into the screen and grab some chips and dip it in that queso...
trinity7791 пишет: lol texans are so patriotic
RealistLadyLover пишет: Made this last night orale sooogood
Andrew Dickinson пишет: There is a rotel commercial now with this similar recipe
averagebetty пишет: God bless Hilah, processed American cheese food and Grandma!! xoxo
inxsbeautifulgirl пишет: Interesting! Anyway, did anybody tell you that you look alike Gwyneth Paltrow?
imarce5 пишет: Mmm freakin awesome!!
tsaketh пишет: When I lived in Europe I did most of my shopping on base. But I'm pretty sure I remember grocery stores throughout Germany selling Velveeta which is the same stuff.
Punkfunkster пишет: You get bacon fat by cooking bacon and pouring the grease into a jar and saving it...
Hilah Cooking пишет: HAHAHA!
Divine_Pryde28 пишет: For your crock pot if you put an oven bag (like for a turkey) in it then the cheese in the bag, clean up would be a BREEZE and it would be easy to store too.
Just a suggestion :) Great recipe and thanks for sharing!! :)
amorithelnania пишет: I love how you talk about your grandma!
Hilah Cooking пишет: I remember my great-grandma telling me about the dyed oleo! Fleishmans was my grandma's oleo of choice. :) And yeah, I totally agree about velveeta. It's nothing like actual cheese, but it's good in its own salty way.
Lindsey Pleasant пишет: Looks delicious
leakymeaky пишет: I totally love tamales..but do not know how to make them. Maybe you can help me with that, even if it's not really tamale season. Take care y'all.
Veronika McDonald King пишет: Yay for more grandma recipes. Were you channeling Amanda Palmer's Map of Tasmania at the end?
Hilah Cooking пишет: Great tip!
Kelly Chan пишет: Hilah, I have heard you saying that you are staying away from canned food. May I know why? I am really into health and I don't really know that reason why canned food is not good? Thanks
ralbury1 пишет: Love you and your grandma's take on a Texas classic. Sometimes I'll stir in Jimmy Deans spicy sausage if I wanna be really bad. So glad to have found you, I'm a Texan transplanted to Redondo Beach, CA and sometimes I just get really homesick. When that happens, I love to watch your videos.
Hilah Cooking пишет: 6th generation Texan, before that Scottish and English.
HillbillyHut пишет: Excellent. I've made this with just velvetta and a can of rotel in the microwave but this looks much better than mine. Thanks
Hilah Cooking пишет: Great question! That's true about salt, but between the bacon fat and the salty Velveeta, more salt isn't needed. Thanks!
Just, Ricky! пишет: Eating all that cheese I bet you were blocked up for a week.......
Hilah Cooking пишет: You're right! It's totally like that! :)
Monica Watson пишет: This is awesome, I love using my grandma's recipes as well. Great recipe!
Josie Dez пишет: You are hilarious! Great recipes btw :)
A literal cup of queso пишет: I appreciate this video
Jack Roesti пишет: You're Awesome.....
MakeLifeSpecial пишет: I love your channel! Please visit my channel, Make Life Special, and return the sub! I hope you like it! Thank you. Vickie
berthazarate3 пишет: Yummyyyyy
Hilah Cooking пишет: Ha! Is that so? Grandma didn't mind a few curse words, but I probably naturally try to avoid it. ;)
Nicole S пишет: Just chomp it
Mack Jack пишет: I would love to spend Christmas Eve with your family. Sounds like the Johnsons know how to party! Great recipe!
Rap Rabbit пишет: Excuse me excuse I actually live in texas and I'm actually Mexican you don't use that crappy cheese your "queso" also the title says chile con queso as " queso" is different. Chile con queso has more spices/hotness and is either put on he dish or is on a side order. Like chile con carne
Hilah Cooking пишет: Thank you! :)
Hilah Cooking пишет: It was just weird. We can all agree. :)
Hilah Cooking пишет: Queso is a Tex-Mex staple - very different from Mexican cuisine.
Hilah Cooking пишет: Hi Kelly! The linings on the inside of cans leach Bisphenol-A (the stuff everyone is so worried about in plastic water bottles) into food. Acidic foods like tomatoes get it the worst.
ElsaRhae12 пишет: You used the bacon fat!! I asked you in a recent video what you do with your jar of bacon fat and you responded to me!!! Oh how it made my day. You're so awesome!
Nina Claire пишет: where do you find bacon fat do you have to make it or can you buy it
Jorge Martinez пишет: Pour this queso on your hot dogs yumm.
Hilah Cooking пишет: I wish you could, too! Sounds lovely.
LauraVitaleFan пишет: why do you stay away from caned food?
GreekCapGem21 пишет: yum! love you Hilah! Thanks for sharing your g-ma's recipes! :)
Hilah Cooking пишет: I'm thinking I agree. And she would have liked you, too.
Hilah Cooking пишет: Thanks for jumping in to answer, Megan! :)
phetaya tung пишет: Did u get punch
TJ Brister пишет: 3:17 hahahhahhahahaha!!!!!!
Papa Vic пишет: I lust after your Gramma's queso pan!!
Cassandra B пишет: Hilah I might have to blame you if I up and move back to Texas lol, ok a bit extreme for a Velveeta fix. Oh dang...what is the name of that restaurant in Austin (if it's still there)? The original was named after the street it was on and there was another on S Lamar. Anyway, they put a big blob of guac in the middle of their queso and it was yum yum. Really good after a night o partying in Austin for the 24 hour crowd.
Missyplaymate3 пишет: yummy
loola13 пишет: It's cheese plus some chemicals and colour. It melts better and isn't as stringy as normal melted cheese. I think the slices that you mean are a little different. But you can buy ordinary cheese and add some buttermilk or milk, so it is runny enough. My mom does that with her fondue, it works.
BigMeat Sunday пишет: Yep the robot was .... well just keep pumping out the killer recipes and we'll just concentrate on those :-)
FluffyIronGolems пишет: Mexican for life, texan... Till i move out
Rusty Robinson пишет: And then you chomp it.You just chomp it dudes! \r Best wishes from Columbus Ohio Rusty Robinson
Hilah Cooking пишет: YUM! Fried eggs in bacon fat. Srsly good stuff. :)
xbellabrittanyx пишет: Are you hispanic, you described a hispanic meal?
Mims Lang пишет: I love cheese but (or because of that) I don't want to eat processed american cheese Ö__Ö
Erich R. Lehmann пишет: Awesome! My whole family loves your show. Keep up the great work, and thanks for responding!
EmyLou74 пишет: I'm from Texas and I use the same recipe (only I add jalapeno and cook them with the onions). That queso looks soooo good! Love your channel!
AYB7210 пишет: Hilah, chile con queso means,' chile with cheese' in spanish!! :)
Melly Mels пишет: Oooooh hell yes! This would be better than sex :D
Addie пишет: Yay queso!! I stir a splash of milk into mine - helps it to not thicken up and skin-over too quickly.
MsPinkiepie23 пишет: Oooo looks good
MamaKatTV пишет: I was recently scolded on a trip to Texas when I said I didn't know what queso was. Everyone at the table literally gasped. Man...you don't mess with Texans and their queso!
Colleen Antoine пишет: Your cooking channel is the best one on YouTube, if I do say so myself. You're so funny and cute and you're just great at everything you do, you're my fav.
OJ MAYO пишет: soooo hungry now LOL good video Hilah ur awesome You'll Need: 1 pound ground beef 1/2 cup chopped green onion 3/4 cup chopped green pepper 1 can (8 ounce) tomato sauce 1 can (4 ounce) chopped green chiles 1 tablespoon Worcestershire sauce 1 package (1 pound) cheese spread, cubed (Velveeta) 1 teaspoon ground red pepper paprika to taste unsalted corn chips Procedures : Brown ground beef and drain. Add remaining ingredients except corn chips and simmer for 30 minutes. Serve with corn chips
The follow-up to 'Fresh Guacamole' – #SubmarineSandwich – was successfully funded on Kickstarter and will be released this November. Follow PES on Facebook to get updates: https://www.facebook.com/theartistkno...
The 2013 Academy Award Nominated film by PES. 'Fresh Guacamole' is the shortest film ever nominated for an Oscar.
Fresh Guacamole was originally commisioned by Showtime as part of its "Short Stories" series and first appeared on Showtime's YouTube channel for a period of 1 year (March 7, 2012 - March 7, 2013). In that time the film tallied 7,842,373 views. Since YouTube does not allow view counts on a film to be transferred between channels, the upload here on PESfilm has to start again at zero. It is the only place online to see the film for free.
You'll Need: 2 avocados 2 tomatoes 1 medium onion 1 clove garlic 1 tablespoon chopped cilantro (fresh coriander leaf) 1 Teaspoon white wine or cider vinegar 1 level teaspoon sugar salt pepper to taste Procedures : Peel and chop all ingredients, place in a food processor or blender and whiz!
The sugar balances the vinegar which helps to preserve and maintain a good colour.
Leave covered in the fridge at least 4 hours for the flavours to mature. Excellent with unflavoured tortilla chips
Bacon Wrapped Scallops - Cooked In Oven - Newfoundland
Описание:
1 1/2 pounds of fresh Newfoundland (Atlantic) scallops. Wrapped in bacon and cooked in oven. Cooked for 10-12 min's at 375 deg fahrenheit. Then oven put on broil = 500 deg fahrenheit and cooked for 6-8 mins per side.. Flipped over twice.
Комментарии:
wadmanlikesbeer1 пишет: Deadly bys!
muddinjay пишет: tastes good byeee!!!
Paul Nesbitt пишет: Great job Eric, I just done a bunch today, ......cheers
AmberG1983 пишет: This video was awesome and the scallops turned out GREAT! thanks so much!!
eovogt пишет: Holy shit. 1 pound of scallops here is like 50 bucks. BC
usergroupX пишет: Looks so easy. I ll try it next time i do my weekly grocery shopping...30 min from now !
wadmanlikesbeer1 пишет: Deadly bys!
muddinjay пишет: tastes good byeee!!!
Paul Nesbitt пишет: Great job Eric, I just done a bunch today, ......cheers
AmberG1983 пишет: This video was awesome and the scallops turned out GREAT! thanks so much!!
eovogt пишет: Holy shit. 1 pound of scallops here is like 50 bucks. BC
usergroupX пишет: Looks so easy. I ll try it next time i do my weekly grocery shopping...30 min from now ! You'll Need: 1 lb. Farmer John? Hot Louisiana Sausage 3 Tbsp. Olive Oil 1/2 cup Butter 2 large Yellow Onions chopped 1/2 cup Celery chopped 1 large Green Bell Pepper chopped 1 large Red Bell Pepper chopped 2 tsps. fresh Garlic minced 1 cup Mushrooms sliced 3/4 cup All-Purpose Flour 28 oz. canned Crushed Tomatoes 1/2 cup Chicken Broth 2 large Bay Leaves 2 Tbsp. dried Thyme 2 tsp. Salt 1 tsp. Black Pepper 1/2 tsp. Cayenne Pepper 1 lb. Medium-Sized Raw Shrimp peeled and deveined 1/4 cup fresh Parsley chopped 4 cups White Rice cooked 8 12 inch Mission? Flour Tortillas 1 1/2 cups Mozzarella Cheese grated Procedures : 1. Preheat oven to 350 degrees F. Heat oil and butter in a large skillet. Saut? sausage until browned. 2. Add onions, celery and bell peppers, saut? 4 minutes. Add mushrooms and garlic and continue to cook until tender, about 8 minutes. 3. Add flour and cook for 3 minutes. Add tomatoes with juice and chicken broth. Add bay leaves, thyme, salt, pepper and cayenne. Continue to cook until thick, about 3 to 4 minutes. 4. Cover and place in oven for 45 minutes. Stir shrimp and parsley into Jambalaya, continue to cook for 5 more minutes. 5. Place 1/2 cup of white rice and 1 cup of Jambalaya on each tortilla. Garnish with cheese. Wrap and serve
Tostadas de Jaiva / Crab Meat Tostadas (How To) (Mom)
Описание:
Tostadas de Jaiva / Crab Meat Tostadas (How To)
For those of you waiting on the Jaiva / Crap Dip, here are the ingredients below. Not sure if I'll have that video out in time.
1/2 - 1/4 lbs of imitation Crab Meat 16 oz of Sour Cream 8 oz packaged (softened) Cream Cheese block 3/4 contents of a single package of Lipton's Onion Soup Dip Mix
Be sure to mix the cream cheese and sour cream well before adding the crab meat and soup dip mix.
Start dipping your chips and have fun!
I'll try and put out the video asap, didn't expect to get sick Super Bowl Weekend. :(
Music by Dos Caminos
You'll Need: 6 Mission? Corn Tortillas 1/4 cup Red Onion minced 1/2 tsp. Garlic minced 1 cup Tomatoes diced and drained of liquid 2 Tbsp. Cilantro Leaves minced 2 cups cooked Crab meat shredded 2 Tbsp. Lemon Juice 1/4 cup Red Bell Pepper chopped 1 cup Lettuce shredded 1 can (2.25 oz) sliced Black Olives drained (optional) Procedures : 1. Saute onion in oil 3 minutes over medium-high heat. Add garlic, tomatoes, cilantro, and crabmeat and cook 5 minutes. Bake tortillas in 350 degree F oven until crisp, 7-10 minutes. Mix together lemon juice, bell pepper, lettuce, and olives. Divide this mixture among tostadas. Top with crab mixture. Serve with salsa
Tostadas de pescado, Fish Tostadas made from Tilapia
You'll Need: 10-12 Mission? Tostadas or Mission? Corn Tortillas 1 lb. mild White Fish Filet 1-1/2 Onions sliced 2 Bay Leaves 1 Garlic Clove minced 1 Tomato chopped 1-2 Jalapenos seeded and chopped 1 tsp. Vinegar 1 Tbsp. Cilantro chopped Lime Juice Cabbage shredded Procedures : 1. Boil fish for 10 minutes in enough salted water to cover fillets, along with onion, bay leaves and garlic. Remove fish, cool and shred cooked fillets. Saute tomato, onion, jalapenos and vinegar in oil for 8 minutes. Add fish and cilantro to skillet and heat through. Place fish mixture on tostadas and top with lime juice and cabbage
You'll Need: 6 Mission? Tostada Shells 1 lb. medium Shrimp peeled and deveined 2 Tbsp. Chile Powder 1/2 tsp. Salt 1/4 cup Green Onions chopped 2 medium Avocados 1 pkg. Lawry's? Guacamole spices and seasonings Procedures : 1. Preheat grill or broiler. Place shrimp on skewers. Combine chili powder and salt; sprinkle both sides of shrimp with the chili powder mixture. Marinate shrimp in a shallow baking dish in the refrigerator for 15 minutes. In a separate bowl, mash avocadoes and add seasonings, set aside in refrigerator. Place shrimp kabobs in a grill coated with cooking spray; cook 2 minutes on each side. Top each tostada with guacamole and 5 shrimp. Sprinkle with green onions
You'll Need: 1 pkg. Mission? Burrito Size Flour Tortillas 1 cup canned Tuna drained 1 cup Salmon fresh or canned, chopped into small chunks 1 cup Crab meat (may be imitation) chopped into small chunks 1 cup Shrimp peeled and deveined, chopped into small chunks 1/2 Onion finely chopped 1/2 Bell Pepper finely chopped 1 Tbsp. Parsley finely chopped Salt and Pepper to taste 2 cups Monterey Jack Cheese shredded 2 cups B?chamel Sauce 2 cups Milk 1 Tbsp. Flour 2 Tbsp. Butter or Vegetable Oil 1/4 tsp. Lemon Juice 1/4 tsp. Nutmeg Procedures : 1. To make B?chamel Sauce: Heat clarified butter until hot. Add flour, stirring constantly until it forms a paste. Still stirring, cook until paste is blonde in color. Heat milk and add to paste. Mix well to develop a proper sauce consistency over low heat. Add nutmeg, lemon juice, salt and pepper to taste. Set aside and keep warm. 2. Mix seafood with one Tbsp. of parsley and season with salt and pepper. Saut? onions and bell peppers soft and onions are translucent. Add seafood mixture and toss for 1-2 minutes. Add 1 cup of the sauce and mix well. 3. Assembling the lasagna: Lay tortilla in a baking dish, first top with a thin layer of seafood mixture, then top with one Tbsp. of monterey jack cheese. Repeat until three layers high. Top with remaining cheese. Bake at 350 degrees F for 10 to 15 minutes or until cheese has melted. Top with remaining b?chamel sauce, garnish with remaining chopped parsley. For a great presentation, cut smaller circles out of tortillas about 2 1/2 inches and prepare individual portions. A 2 inch steel mold will help to hold the cylinder shape while baking. Enjoy this delicious Mexican recipe
Fiesta Foods Sizzling Recipe: Shrimp Fajitas - Part 2
You'll Need: 4 Mission? Soft Taco Size Flour Tortillas 2 Tbsps. Lime Juice 2 Tbsps. Soy Sauce 2 Tbsps. Fresh Ginger minced 2 Tbsps. Garlic minced 1/4 tsp. Tabasco Sauce 1/8 tsp. Black Pepper 1 lb. Medium Shrimp peeled and deveined 2 Tbsps. Vegetable Oil 1/2 Red, yellow or green Bell Pepper thinly sliced 1 small Onion thinly sliced 2 small Tomatoes seeded and chopped Procedures : 1. Blend first seven ingredients together, except tortillas. Then add shrimp. Cover and place in refrigerator for 1-2 hours. 2. To serve: Heat 2 tablespoons oil in skillet. Saute peppers and onion until soft. Add shrimp and tomatoes, saute just until shrimp turns pick. Don't overcook or shrimp will become tough. Serve with warm tortillas
Here is a delicious recipe for you! Shrimp wraps are perfect for hot summer days! Get the full recipe description here: http://blog.vanillerygarden.com/2013/...
Aie Gonzalez пишет: Ha ha ha it looks so good I was going to say. Are those wheat or corn tortillas? :)
Aie Gonzalez пишет: It looks
Natalie Neumann пишет: Thank you!!! They are made from wheat. I think my body can handle them better than corn. :)
Diana BunnyKissd Bukowski пишет: Looks delish!
sleepy пишет: yummy! ^-^
Aie Gonzalez пишет: Ha ha ha it looks so good I was going to say. Are those wheat or corn tortillas? :)
Aie Gonzalez пишет: It looks
Natalie Neumann пишет: Thank you!!! They are made from wheat. I think my body can handle them better than corn. :)
Diana BunnyKissd Bukowski пишет: Looks delish!
sleepy пишет: yummy! ^-^ You'll Need: 5 Mission? Burrito Size Flour Tortillas warmed 1/2 cup Green Bell Peppers cut into 1/2 inch pieces 1 cup Red Onion sliced into 1/2-inch wide slices 1 can (8 1/2 oz.) Pineapple Tidbits, drained (reserve 1 Tbsp. juice) 1 pkg. (1.27 oz.) Lawry's? Fajita Spices and Seasonings 1/2 lb. Cooked Frozen Shrimp Procedures : 1. Heat 1 teaspoon vegetable oil in skillet over medium-high heat. Add bell pepper and onion, cook until almost tender. Stir in pineapple, pineapple juice, fajita spices and shrimp; continue to stir and cook until shrimp is heated through. 2. Place 1/2 cup mixture on each tortilla, roll up and serve. Or wrap in plastic wrap and refrigerate until ready to serve or transport to picnic. Enjoy this delicious Mexican recipe
CRF MAN 182 пишет: This video is cool that Ricky is doing
communistjesus пишет: Sad to think that some MORONS mistake TEXMEX CRAP O BELL AND DEL CRAPO FOOD FOR AUTHENTIC MEXICAN FOOD.. These seafood dishes are a mere sampling of the GREAT RECIPES Mexican cuisine has to offer..
ネト ー пишет: me voy a ensenada por unos gobernador....tengo hambre !
communistjesus пишет: A que MALINCHE... Chale... El cuate es buen cocinero pero TAMBIEN HAY MUCHISIMOS COCINEROS O CONCINERAS a la par o MEJOR que este cuate..
estupidowario пишет: hey don't get me wrong, but you really have balls dude hehehe even people from mexico avoid chile de arbol salsa, bien hecho Sr Chef
Alfonso Anzures, Jr. пишет: One of Rick Bayless' s best episodes! Makes me want to visit Ensenada again. Found a place there that makes the best churros in a little open market. Don't know if I can find it again but will look for the restaurants mentioned in this video.
Blackhawk6699 пишет: yummy stuff
QueenWisdom пишет: Rick my son's are growing up loving the majority of everything u make. 3 boys different ages with stomachs of dinosaurs because they can't get enough of ur delicious treats u make. We luv u keep cooking
Merwin Green пишет: No Way! Hot is best!
amadeo reyes bonilla пишет: :D yo trabajo en el norteño me da mucho gusto ver que la cultura Ensenadense esta presente en el mundo :)
mmleon31 пишет: O my god you are the greatest chef ever you make all mexican food look way better then our people and I think is great that you speak Spanish!!! Love your tv show I'm a big fan.
Eric Sirias пишет: For a man who loves Mexico so much, why is his Kitchen in Chicago? Shouldn't it be in San Diego, El Paso or somewhere near Mexico??
CRF MAN 182 пишет: This video is cool that Ricky is doing
communistjesus пишет: Sad to think that some MORONS mistake TEXMEX CRAP O BELL AND DEL CRAPO FOOD FOR AUTHENTIC MEXICAN FOOD.. These seafood dishes are a mere sampling of the GREAT RECIPES Mexican cuisine has to offer..
ネト ー пишет: me voy a ensenada por unos gobernador....tengo hambre !
communistjesus пишет: A que MALINCHE... Chale... El cuate es buen cocinero pero TAMBIEN HAY MUCHISIMOS COCINEROS O CONCINERAS a la par o MEJOR que este cuate..
estupidowario пишет: hey don't get me wrong, but you really have balls dude hehehe even people from mexico avoid chile de arbol salsa, bien hecho Sr Chef
Alfonso Anzures, Jr. пишет: One of Rick Bayless' s best episodes! Makes me want to visit Ensenada again. Found a place there that makes the best churros in a little open market. Don't know if I can find it again but will look for the restaurants mentioned in this video.
Blackhawk6699 пишет: yummy stuff
QueenWisdom пишет: Rick my son's are growing up loving the majority of everything u make. 3 boys different ages with stomachs of dinosaurs because they can't get enough of ur delicious treats u make. We luv u keep cooking
Merwin Green пишет: No Way! Hot is best!
amadeo reyes bonilla пишет: :D yo trabajo en el norteño me da mucho gusto ver que la cultura Ensenadense esta presente en el mundo :)
mmleon31 пишет: O my god you are the greatest chef ever you make all mexican food look way better then our people and I think is great that you speak Spanish!!! Love your tv show I'm a big fan.
Eric Sirias пишет: For a man who loves Mexico so much, why is his Kitchen in Chicago? Shouldn't it be in San Diego, El Paso or somewhere near Mexico?? You'll Need: 6 Mission? Soft Taco Size Flour Tortillas 1 pkg. (1 oz.) Lawry's? Chicken Taco Spices and Seasonings divided 1/2 cup Sour Cream 2-3 Tbsp. Milk 1 Tbsp. Lime Juice 16 oz. Cod or Orange Roughy Fish Filet sliced Cabbage Garnishes: Lime Wedges, Early California? sliced Olives, Salsa, chopped fresh Cilantro, shredded Cheese Procedures : 1. Sauce: combine 2 teaspoons chicken taco spices with sour cream and enough milk to thin to pouring consistency; set aside. 2. Seasoning paste: combine remaining seasonings, oil, and lime juice. Brush seasoning paste over entire fish. 3. Grill or broil until fish begins to flake easily, about 10 to 12 minutes. Evenly divide fish among tortillas, top with cabbage and sauce, fold, and serve with lime wedges and garnishes
A delicious Caribbean take on a tuna spread for sandwiches or a topping for crackers. We'll take a relatively cheap ingredient like canned tuna, add some seasoning peppers, scallion, celery, cucumber, red onion and creamy avocado. Then it's some mayo and peppersauce to bring everything together. You'll end up one of the most delightful ways to make tuna sandwiches.
You'll Need...
2 cans tuna 1/4 teaspoon black pepper 1 heaping tablespoon mayo 1/4 cup diced celery 1/4 cup diced red onion 1/4 cup diced cucumber 1 scallion diced 1/2 avocado diced 1/4 lemon (juice) 1 seasoning pepper diced (optional) 1/2 teaspoon peppersauce (hot sauce)
You'll Need: 8 Mission? Burrito size Flour Tortillas 1 peeled Avocado chopped 1/2 cup + 2 Tbsp. Lime Juice 1 1/2 lb. large, fresh, unpeeled Shrimp 1 lb. fresh Bay Scallops 2 tsp. Garlic minced 2 tsp. Olive Oil 1/4 cup Honey 1/2 cup fresh Cilantro chopped 2- 15 oz. cans rinsed Black Beans drained 1 Purple Onion chopped 1 1/3 cups whole kernel Corn cooked Procedures : 1. Toss avocado with 2 tablespoons lime juice; set aside. Peel shrimp, and devein, if desired. 2. Saute shrimp, scallops and garlic in hot oil in a large skillet 5 minutes or until shrimp turn pink; cool. 3. Stir together 1/2 cup lime juice, honey, and cilantro in a large bowl. 4. Toss together honey mixture, avocado, seafood mixture, black beans, onion, and corn. Cover and chill 2 hours. Place evenly on tortillas; roll. Enjoy this delicious Mexican recipe
