CONGRATULATIONS MY FRIEND HAVE A CALIFORNIA ROLL !
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The Venture Cafe
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· Score: -1
CALIFORNIA ROLLS
1 avocado, halved lengthwise, pitted, peeled and cut lengthwise into 1/8-inch
slices
3 tablespoons fresh lemon juice
six 8 x 7-inch sheets of asakusa nori
3 cups vinegared rice
1 tablespoon wasabi powder, combined with 1 tablespoon cold water
2 frozen Alaskan king crab legs, thawed, shelled, and thick sections halved
lengthwise, or 3/4 pound frozen Alaskan king crab meat, thawed and drained
For the sauce
1/4 cup soy sauce
2 tablespoons rice wine or scotch
In a small bowl toss the avocado gently with the lemon juice. Dry roast each
sheet of asakusa nori over direct heat, holding it at opposite corners with
tongs and waving it back and forth over the burner, for 30 seconds, or until
it turns green.
Lay a dry sudare (a bamboo mat used for rolling sushi and other foods) on a
work surface so that the slats run horizontally. Put a piece of the nori on
the sudare with a long side facing you and with dampened hands spread 1/2 cups
vinegared rice onto it, leaving a 1-inch border along the top edge. Spread a
small bit of the wasabi paste horizontally across the center of the rice. (Use
the wasabi paste sparingly as it is very hot.) Arrange 3 avocado slices overlapping
slightly in a horizontal line over the wasabi paste and top them with one sixth
of the crab meat. Grasp the edges of the nori and the mat from the side facing
you, lift the nori and the mat slightly, and roll the nori evenly and tightly
away from you, pressing down slightly with each quarter turn. Seal the roll
with a drop of water on the far edge of the nori, press the seam closed, and
transfer the roll to a cutting board. Make 5 more rolls in the same manner.
With a serrated knife dipped in hot water trim the ends of the rolls and cut
each roll crosswise into six 1-inch sections.
Make the sauce:
In a small serving bowl combine the soy sauce, the vinegar, and the rice wine.
Arrange the rolls cut side up decoratively on a platter and serve them with
the sauce.
1 Flank steak
1 Clove garlic, minced
1/2 c Honey
1 Pinch pepper
4 tb Lemon juice
1/2 c Soy sauce
1 Pinch salt
Put steak in freezer for about half an hour, just until firm. Slice steak across
grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak
strips in this for at least 2 hours. Place slices on rack in pan and dry in
oven at 150 degrees, 12 hours.
For swirl
3 ounces cream cheese, room temperature
2 tablespoons (1/4 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg
1 tablespoon all purpose flour
1/2 teaspoon vanilla extract
For brownies
6 ounces sweet baking chocolate (such as Baker's German's Sweet Chocolate),
chopped
3 tablespoons unsalted butter, room temperature
1/2 cup sugar
2 large eggs
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup semisweet chocolate chips
1/4 cup chopped walnuts
Make swirl
Preheat oven to 350F. Lightly butter 8-inch square nonstick baking pan.
Using electric mixer, beat cream cheese and butter in medium bowl until light
and fluffy. Gradually add sugar and beat until well blended. Beat in egg. Mix
in flour and vanilla. Set mixture aside.
Make brownies
Stir baking chocolate and butter in heavy small saucepan over low heat until
smooth. Cool slightly. Using electric mixer, beat sugar and eggs in large bowl
until slightly thickened, about 2 minutes. Mix in flour, baking powder and salt.
Mix in chocolate mixture and extracts. Stir in chocolate chips and walnuts.
Spread half of chocolate batter (about 1 1/4 cups) in prepared pan. Using rubber
spatula, spread cream cheese mixture over chocolate batter. Spoon remaining
chocolate batter over top of cream cheese mixture. Using tip of knife, gently
swirl through batter, forming marble design. Bake brownies until tester inserted
into center comes out with a few moist crumbs attached, about 30 minutes. Cool
brownies in pan on rack. Cut into squares.
Preparation
Rub the inside and outside of the chicken the pepper and ginger. Mix soy sauce,
sherry and sugar. Marinate chicken with mixture for about 20 minutes; turn the
chicken occasionally.
Heat oil in a wok and brown the chicken all over. Pour in the marinade liquid
mixture with chicken stock and simmer over low heat for 45 minutes. Turn occasionally.
To serve, chop whole chicken into small pieces and arrange neatly on a bed of
lettuce leaves. Pour remaining sauce over chicken.
Ingredients
3/4 cup all-purpose flour
3 Tablespoons sugar
1/4 teaspoon salt
3 eggs
3/4 cup light cream
1 Tablespoon butter
1 or 2 cooking apples
2 Tablespoons brown sugar
1/2 teaspoon cinnamon
2 Tablespoons melted butter
Heat iron, oven-proof skillet and spray with non-stick cooking spray. Mix flour,
sugar, salt, eggs, cream and 1 Tablespoon butter. Mix well. Pour into hot skillet
and cook over medium heat. Lay the apples, quartered and thinly sliced, over
the top of batter, completely covering the surface. Mix the brown sugar and
cinnamon and sprinkle on top of apple slices. Drizzle 2 Tablespoons melted butter
all over the top. Bake at 400 degrees until done (it puffs).
INGREDIENTS
1 hen,125 g Job's tears,chive shreds, ginger shreds,coriander shreds, vinegar,
sesame oil, flour, netmeg powder, amomum fruit powder, cassia bark powder and
other traditional Chinese tonics
RECIPE
Kill the hen, remove its intestines, clean it, boil it with Job's tears, then
simer them for 3-4 hours with a gentle fire, when they are well-done, take out
the hen and remove its bones and shred the meat with hands.
Put the chive shreds, ginger shreds and flour in the chicken left in the pot,
then the netneg powder, amomum fruint powder, cassia bark powder and other traditional
Chinese tonics, stir them up and boil them into colloid.
Put the chicken meat shreds in a small bowl, pour the colloid in the bowl too,
get ready the chive shreds, coriander shreds, vinegar, sesame oil placed in
each dish as seasonings for dining.
Americans consumed more than 20 billion hot dogs in 2001, 9 billion of which
were purchased in retail stores!!
Americans consumed 7 billion hot dogs between Memorial Day and Labor Day.
Americans will eat 26.3 million hot dogs in major league ballparks -- that's
enough to stretch from Dodgers' Stadium in Los Angeles to Pittsburgh Pirate's
PNC Stadium!
On the Fourth of July, Americans will enjoy 150 million hot dogs!
More hot dogs will be eaten at Los Angeles' Dodgers' Stadium - 1.5 million
in 2001 - than in any other major league ballpark in the country!
The Council estimates Americans will consume more than 2 billion hot dogs
during National Hot Dog Month this July!
4 boneless skinless chicken breast halves
1 1/2 cups teriyaki sauce
1/4 cup hoisin sauce
1/4 cup sesame seeds, toasted
6 tablespoons oriental sesame oil
2 tablespoons dry mustard
1/2 cup rice vinegar
2 cups vegetable oil (for deep frying)
1/2 package wonton skins, cut into 1/4-inch strips
1 1/2 ounces thin rice-stick noodles (mai fun)
8 cups sliced iceberg lettuce
2 cups chopped fresh cilantro
1 6 1/2-ounce package Japanese fish cake, cut into strips (optional)
1/2 cup drained cucumbers from cucumber kimchi, sliiced (optional)
5 green onions, sliced
Preheat oven to 375F. Line baking sheet with foil. Place chicken on sheet.
Combine teriyaki sauce, hoisin sauce, sesame seeds, 3 tablespoons sesame oil
and dry mustard in large bowl. Brush chicken with some of dressing. Add rice
vinegar to remaining dressing; set aside. Bake chicken until just cooked through,
about 15 minutes. Cool completely.
Pour vegetable oil and remaining 3 tablespoons sesame oil into heavy large
skillet and heat to 375F. Fry wonton strips in batches until crisp and
golden, about 45 seconds. Drain wonton strips on paper towels. Fry rice-stick
noodles in batches until noodles are puffed, turning once, about 15 seconds.
Drain rice sticks on paper towels.
Combine iceberg lettuce, cilantro, fish cake, cucumbers and green onions in
large bowl. Shred chicken and add to bowl. Toss salad with enough dressing to
coat. Mix in wonton strips and rice sticks just before serving. Pass remaining
dressing separately.
3/4 lb Flour
1 ts Baking powder
3/4 ts Salt
3 tb Margarine or other fat
2/3 c Milk (roughly)
Sift together flour, salt and baking powder. Cut in the shortening.
Mix in the milk to make a soft dough. When kneaded, rolled and cut
out, bake 10-12 minutes in a hot oven (450F).
Apple Scones
2 oz Sugar
1 c Minced apples
1 Beaten egg
Add the above to the basic scone mixture, mix well, put in a flat
greased pan, and bake 25 minutes in a hot oven (450F). Cut into
sections when done: split, butter and serve hot. Dust the tops
thickly with granulated sugar.
Ingredients
1 lb Mixed dried fruit
8 oz Sugar
1/2 pt Hot tea
1 x Egg
1 lb SR flour
1/2 ts Mixed spice
1/2 ts Grated nutmeg
2 tb Marmalade
Put the dried fruit and the sugar into a mixing bowl,
add the hot tea and leave to soak overnight. Next
day, set oven to 300/F or Mark 2. Grease and line a 7
inch cake tin or two 1 lb. loaf tins. Stir the egg,
flour, spices and the marmalade into the fruit, sugar
and tea mixture. Pour into the cake tin or the loaf
tins. Bake for l 1/2 -2 hours until frm to the touch
or until a skewer pushed into the cake comes out
clean. Do not open the oven during the first hour of
baking time. This cake will keep well.
Directions:
You may substitute 3/4 cup of oatmeal for 1/2 cup flour if like that sorta thing
(I sure do). About a half cup of fruit (blackberries, blueberries, strawberries)
is good too.Mix dry ingredients thoroughly. Whisk liquid ingredients thoroughly
in a separate bowl. Fold together into a batter with a minimum of mixing.To
make pancakes, pour about 1/3-1/2 cup of batter onto a clean non-stick griddle
with no oil. Griddle should be medium hot. Cook until bubbles stop rising and
edges are golden brown, and then flip over for approximately equal time..
Serve with real maple syrup or apple butter.
CHEESE CAKE RECIPE TO CELEBRATE TROLLAXORS RETURN!
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E3 Doom III Preview
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· Score: -1
Cheese Cake
Ingredients
1 cup graham cracker crumbs
1/4 cup finely chopped walnuts
3 tablespoons brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons butter, melted
3 (8 ounce) packages cream cheese
1 cup white sugar
1 cup sour cream
1 cup heavy cream
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham
cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter.
Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated
oven for 10 minutes. Remove from oven and allow to cool.
In a large bowl, beat cream cheese and sugar together until smooth. Beat in
sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low
speed, add eggs one at a time. Pour batter over crust.
Bake in the preheated oven for 60 to 70 minutes, or until center is almost set
(filling will be soft). Refrigerate at least 6 hours or overnight before removing
from pan.
3/4 cup beer (not dark)
3/4 cup cake flour (not self-rising)
3/4 teaspoon salt
6 large shrimp, shelled and, if desired, deveined
1 small sweet potato
vegetable oil for deep-drying
1 small red bell pepper, cut into 1/4-inch-thick rings
6 asparagus spears, trimmed
Accompaniment: soy sauce for dipping, if desired
In a bowl whisk beer into flour until smooth and stir in salt. Make several
shallow cuts across inside curve of each shrimp and press shrimp gently (to
help prevent curling during cooking). Peel sweet potato and cut crosswise into
1/4-inch-thick slices.
In a 3-quart saucepan heat 2 inches oil to 375F. Working in batches of
3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings, and asparagus
spears in batter to coat completely, letting excess drip off, and fry, turning,
until golden, about 3 minutes. Transfer tempura as fried to brown paper with
tongs to drain and season with salt.
Serve tempura with soy sauce.
Makes 2 servings.
A SUPER CHEESY ENCHILADA FOR -1 READERS ENJOYMENT!
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Unlimited Airwaves
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· Score: -1
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture
and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese,
onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small
amount of cheese on top.
Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
12 ounces red snapper fillets, all bones removed, cut crosswise into 1/3-inch-think
strips
3/4 cup diced fresh pineapple4 6-inch-diameter flour tortillas
2 cups grated mozzarella cheese
1/2 cup chopped fresh cilantro2 tablespoons olive oil
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 onion, thinly sliced
Fresh line wedges
Sour cream
Combine fish and pineapple in medium bowl; season with salt and pepper. Marinate
30 minutes, tossing occasionally.
Preheat oven to 375F. Arrange tortillas on heavy large baking sheet. Top
with cheese and cilantro, dividing equally. Bake until cheese melts, about 8
minutes. Transfer tortillas to plates.
Meanwhile, heat oil in large skillet over high heat. Add peppers and onion;
sauté until beginning to soften, about 5 minutes. Add fish mixture; sauté
until just cooked through, about 2 minutes. Spoon mixture atop tortillas, dividing
equally. Serve with lime wedges and sour cream.
1 ounce (1 square) unsweetened chocolate, chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 large egg
1/2 cup firmly packed brown sugar
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 pint coffee ice cream Caramel Sauce as an accompaniment
In a heatproof bowl set over a pan of simmering water melt the chocolate and
the butter, stirring until the mixture is smooth, and let the mixture cool.
Beat in the egg, the brown sugar,and the vanilla and stir in the flour, the
cinnamon,and the salt. Divide the mixture into 16 mounds, abut 3 inches apart,
on buttered baking sheets and bake the brownies in the middle of a preheated
350F oven for 8 to 10 minutes, or until they are just firm. (They will
flatten into disks.) transfer the brownies with a spatula to racks to cool and
freeze them for 30 minutes, or until they are very firm.
Divide the ice cream, softened, among the flat sides of 8 of the brownies,
spreading it smooth, and top the ice cream with the remaining brownies, flat
sides down. Freeze the ice-cream sandwiches, covered, for at least 1 hour or
overnight. Serve the ice-cream sandwiches drizzled with the caramel sauce.
Cornmeal Crusted Rattle Snake with Cactus-Corn Succotash
2 1/2 pounds rattle snake, dead
1 cup buttermilk
1 cup cornmeal
1 cup flour
1 tablespoon salt
1 tablespoon chile powder
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 cup vegetable oil
Cactus-Corn Succotash, recipe follows
Using a sharp boning knife remove the meat from the snake by cutting down the
back, just slightly to 1 side of the spine from the head to the rattle. Using
the tip of the knife peel the meat from the ?rib cage?. Once you removed the
2 long strips of meat, lightly pound them with the back of the knife to tenderize
them. Cut the strips of meat into 1-inch pieces and place in a bowl with the
buttermilk. Mix to coat well. In a large bowl combine the cornmeal with the
flour and the spices. Heat the oil in a large skillet on medium high heat. Dredge
the snake pieces in the flour mixture and fry for 2 minutes or until golden
brown and then transfer to a paper towel lined plate. Repeat until all the snake
pieces are cooked. Serve with Cactus-Corn Succotash.
Cactus-corn succotash:
2 tablespoons olive oil
1 cactus pad, thorns scraped off, cut into small dice
2 ears corn, shucked
1 red onion, peeled, sliced in rings, grilled with olive oil and chopped in
small dice
1 bunch scallions, grilled and chopped
1 chayote squash, sliced 1/4-inch thick, grilled with olive oil and chopped
in small dice
1 tablespoon minced garlic
2 tablespoons minced jalape?o
1/2 cup diced red bell pepper
4 tablespoons butter
1 cup chicken stock
1 cup diced, peeled and seeded tomatoes
1/2 cup chopped cilantro
Salt and pepper
Grilling the vegetables first gives another great layer of flavor, however,
it is not absolutely necessary. Just omit that step and cook the vegetable right
in the pan. In a skillet on high heat saute the vegetables except the tomatoes
in the olive oil for 2 minutes. Add the stock and butter and cook until mixture
reduces by half. Add tomatoes and seasoning and serve with the warm snake
nuggets on top.
2/3 cup white wine vinegar
8 large garlic cloves
1 large canned chipotle chili in adobo sauce
1 1 1/2-inch piece fresh ginger, peeled, cut into 8 pieces
1 tablespoon plus 1 teaspoon chili powder
1 tablespoon plus 1 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 pounds skinless boneless chicken thighs, well trimmed, cut into 1 1/2-inch
pieces
2 large onions, cut into 1-inch pieces
2 large red bell peppers, cut into 1-inch pieces
Chopped fresh cilantro
Curried Rice
Puree first 9 ingredients in blender. Place chicken in large bowl. Pour puree
mixture over and toss to coat chicken. Cover and refrigerate overnight.
Wipe excess marinade off chicken and reserve all marinade. Heat Dutch oven
over high heat. Add chicken and sauté 3 minutes.Using slotted spoon,
transfer chicken to bowl. Reduce heat to medium. Add onions, bell peppers and
reserved marinade to pan. Cover and cook until vegetables are tender, about
15 minutes, stirring occasionally. Add chicken and cook until juices thicken
and chicken is cooked through, about 5 minutes. Season to taste with salt and
pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low
heat before using.)
Sprinkle chicken with chopped cilantro and serve over rice.
Ingredients
2 large garlic cloves, minced
1/2 cup finely chopped onion
a pinch of dried hot red pepper flakes
1/4 teaspoon dried thyme, crumbled
1 tablespoon olive oil
2 red bell peppers, sliced thin (about 2 cups)
2/3 cup chicken broth
1 tablespoon unsalted butter
2 tablespoons finely chopped fresh basil leaves
fresh lemon juice to taste
1/2 pound fettuccine
freshly grated Parmesan as an accompaniment
In a small skillet cook the garlic, the onion, the red pepper flakes, the thyme,
and salt and pepper to taste in the oil over moderately low heat, stirring,
until the onion is softened, add the bell peppers and the broth, and simmer
the mixture, covered, for 10 minutes, or until the peppers are very soft. In
a blender purée the mixture until it is smooth, return it to the skillet,
and swirl in the butter. Stir in the basil, the lemon juice, and salt and pepper
to taste and keep the sauce warm.
In a kettle of boiling salted water cook the fettuccine until it is al dente,
drain it well, and transfer it to a serving bowl. Add the sauce, toss the pasta
well, and serve it with the Parmesan.
Materials:
400g sea cucumbers soaked in water
25g ham
50g pork tendons
25g cooked chicken meat
25g bamboo shoots
15g dried shrimps
cooked lotus seedpods
50g Chinese water chestnuts
5g mushrooms
Preparations:
Rinse and slice into strips the sea cucumbers and tendons.
Slice into pieces the bamboo shoots, ham and chicken.
Dice the water chestnuts.
Remove the bitter hearts of the lotus seedpods.
Season oil with scallion and ginger, drop in the sea cucumber slices and slightly
stir-fry, pour in chicken soup, transfer to a bowl.
Stew the mushrooms and ham in chicken soup till done, pour over the sea cucumbers
and steam for an hour, keep the soup, transfer the sea cucumbers to a plate.
Add seasonings to the soup, bring to the boil, thicken, pour over the sea cucumbers.
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place apples in a pie pan and dust with cinnamon and nutmeg. Cover with foil
and bake for 20 minutes.
In a food processor chop nuts with a few short pulses. Pour in sugar and flour
and process to combine. Add butter and salt and process until mixture resembles
coarse meal. Sprinkle topping over apples.
Bake in preheated oven for 30 minutes, or until golden brown.
4 tablespoons (about) (1/2 stick) unsalted butter
2 large onions, chopped
1 large green bell pepper, chopped
1 pound mushrooms, sliced
2 tablespoons all purpose flour
1 1/2 tablespoons paprika (preferably Hungarian sweet)
2 1/2 cups beef stock or canned unsalted beef broth
1 tablespoon tomato paste
3/4 cup sour cream
3 tablespoons chopped fresh dill
1 3/4 pounds center-cut beef
tenderloin (chateaubriand), cut into 1/4- to 1/2-inch-thick slices, slices
halved lengthwise
1/4 cup dry white wine
Chopped tomatoes (optional)
Melt 2 tablespoons butter in heavy large deep skillet over medium heat. Add
onions and bell pepper and sauté until light golden, about 10 minutes.
Add mushrooms and sauté until starting to soften, about 5 minutes. Mix
in flour and paprika and stir 2 minutes. Mix in stock and tomato paste. Bring
to boil, stirring constantly. Boil until sauce thickens and paprika flavor mellows,
stirring frequently, about 8 minutes. Mix in sour cream. Remove from heat and
add dill. Season to taste with salt and pepper. (Can be prepared 1 day ahead.
Cover and refrigerate. Bring to simmer before adding beef.)
Melt 1 tablespoon butter in another heavy large skillet over medium-high heat.
Working in batches, add beef, season with salt and pepper and cook until just
brown on each side. Transfer to plate. Add more butter as needed. When all beef
is brown, add to sauce along with any drippings on plate. Add dry white wine
to skillet and bring to boil, scraping up any browned bits. Boil until syrupy,
about 3 minutes. Add to beef. Sprinkle with chopped tomatoes before serving,
if desired.
2 cups water
1 cup white rice
3 tablespoons olive oil
1 small onion, chopped
5 green onions, chopped
2 cloves garlic, minced
2 habanero chile peppers, minced
1 red bell pepper, chopped
1 1/2 (8 ounce) packages seitan
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
3 tablespoons chopped fresh cilantro
1 (18 ounce) bottle barbecue sauce
10 (10 inch) flour tortillas
1 1/2 cups white rice
1 (8 ounce) package seitan
Directions
In a medium sauce pan bring 2 cups lightly salted water to a boil. Add the white
rice. Bring to a boil, reduce heat to low, cover and simmer for about 20 minutes
or until rice is tender.
In a large saucepan (wok pans also work well) heat oil over medium-high and
saute yellow onion, green onions, garlic, habeneros, and bell pepper until onions
become translucent. Add seitan and saute another 5 minutes. Add black beans
and tomatoes. Heat through.
In a medium size mixing bowl combine heated mixture with cooked rice, cilantro,
and 1 cup barbecue sauce.
Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's
center. Wrap tortilla so that mixture is captured on the inside .
In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos
in dish and pour more barbecue sauce on top of them. Bake in a preheated 350
degrees F (175 degrees C) oven for 35 minutes.
Slashdot Mirror
CALIFORNIA ROLLS
1 avocado, halved lengthwise, pitted, peeled and cut lengthwise into 1/8-inch slices
3 tablespoons fresh lemon juice
six 8 x 7-inch sheets of asakusa nori
3 cups vinegared rice
1 tablespoon wasabi powder, combined with 1 tablespoon cold water
2 frozen Alaskan king crab legs, thawed, shelled, and thick sections halved lengthwise, or 3/4 pound frozen Alaskan king crab meat, thawed and drained
For the sauce
1/4 cup soy sauce
2 tablespoons rice wine or scotch
In a small bowl toss the avocado gently with the lemon juice. Dry roast each sheet of asakusa nori over direct heat, holding it at opposite corners with tongs and waving it back and forth over the burner, for 30 seconds, or until it turns green.
Lay a dry sudare (a bamboo mat used for rolling sushi and other foods) on a work surface so that the slats run horizontally. Put a piece of the nori on the sudare with a long side facing you and with dampened hands spread 1/2 cups vinegared rice onto it, leaving a 1-inch border along the top edge. Spread a small bit of the wasabi paste horizontally across the center of the rice. (Use the wasabi paste sparingly as it is very hot.) Arrange 3 avocado slices overlapping slightly in a horizontal line over the wasabi paste and top them with one sixth of the crab meat. Grasp the edges of the nori and the mat from the side facing you, lift the nori and the mat slightly, and roll the nori evenly and tightly away from you, pressing down slightly with each quarter turn. Seal the roll with a drop of water on the far edge of the nori, press the seam closed, and transfer the roll to a cutting board. Make 5 more rolls in the same manner. With a serrated knife dipped in hot water trim the ends of the rolls and cut each roll crosswise into six 1-inch sections.
Make the sauce:
In a small serving bowl combine the soy sauce, the vinegar, and the rice wine.
Arrange the rolls cut side up decoratively on a platter and serve them with the sauce.
Makes 36 hors d'oeuvres.
1 Flank steak
1 Clove garlic, minced
1/2 c Honey
1 Pinch pepper
4 tb Lemon juice
1/2 c Soy sauce
1 Pinch salt
Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.
For swirl
3 ounces cream cheese, room temperature
2 tablespoons (1/4 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg
1 tablespoon all purpose flour
1/2 teaspoon vanilla extract
For brownies
6 ounces sweet baking chocolate (such as Baker's German's Sweet Chocolate), chopped
3 tablespoons unsalted butter, room temperature
1/2 cup sugar
2 large eggs
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup semisweet chocolate chips
1/4 cup chopped walnuts
Make swirl
Preheat oven to 350F. Lightly butter 8-inch square nonstick baking pan. Using electric mixer, beat cream cheese and butter in medium bowl until light and fluffy. Gradually add sugar and beat until well blended. Beat in egg. Mix in flour and vanilla. Set mixture aside.
Make brownies
Stir baking chocolate and butter in heavy small saucepan over low heat until smooth. Cool slightly. Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Mix in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips and walnuts.
Spread half of chocolate batter (about 1 1/4 cups) in prepared pan. Using rubber spatula, spread cream cheese mixture over chocolate batter. Spoon remaining chocolate batter over top of cream cheese mixture. Using tip of knife, gently swirl through batter, forming marble design. Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes. Cool brownies in pan on rack. Cut into squares.
Makes 16.
Cantonese Braised Chicken(Gu Yo Ji)
Ingredients
1 chicken, about 2 1/2 lb
2 teaspoons freshly ground black pepper
2 teaspoons shredded root ginger
5 tablesppons dark soy sauce
3 tablespoons dry sherry
1 tablespoon sugar
3 tablespoons vegetable oil
3 1/2 fl oz chicken stock
1 lettuce
Preparation
Rub the inside and outside of the chicken the pepper and ginger. Mix soy sauce, sherry and sugar. Marinate chicken with mixture for about 20 minutes; turn the chicken occasionally.
Heat oil in a wok and brown the chicken all over. Pour in the marinade liquid mixture with chicken stock and simmer over low heat for 45 minutes. Turn occasionally.
To serve, chop whole chicken into small pieces and arrange neatly on a bed of lettuce leaves. Pour remaining sauce over chicken.
Serves 6 people
Baked Apple Pancakes
Ingredients
3/4 cup all-purpose flour
3 Tablespoons sugar
1/4 teaspoon salt
3 eggs
3/4 cup light cream
1 Tablespoon butter
1 or 2 cooking apples
2 Tablespoons brown sugar
1/2 teaspoon cinnamon
2 Tablespoons melted butter
Heat iron, oven-proof skillet and spray with non-stick cooking spray. Mix flour, sugar, salt, eggs, cream and 1 Tablespoon butter. Mix well. Pour into hot skillet and cook over medium heat. Lay the apples, quartered and thinly sliced, over the top of batter, completely covering the surface. Mix the brown sugar and cinnamon and sprinkle on top of apple slices. Drizzle 2 Tablespoons melted butter all over the top. Bake at 400 degrees until done (it puffs).
Braised Chicken Chinese Style
INGREDIENTS
1 hen,125 g Job's tears,chive shreds, ginger shreds,coriander shreds, vinegar, sesame oil, flour, netmeg powder, amomum fruit powder, cassia bark powder and other traditional Chinese tonics
RECIPE
Kill the hen, remove its intestines, clean it, boil it with Job's tears, then simer them for 3-4 hours with a gentle fire, when they are well-done, take out the hen and remove its bones and shred the meat with hands.
Put the chive shreds, ginger shreds and flour in the chicken left in the pot, then the netneg powder, amomum fruint powder, cassia bark powder and other traditional Chinese tonics, stir them up and boil them into colloid.
Put the chicken meat shreds in a small bowl, pour the colloid in the bowl too, get ready the chive shreds, coriander shreds, vinegar, sesame oil placed in each dish as seasonings for dining.
Apparently, some take the hot dog industry very seriously.
Recipe Troll Presents:
Vital Hot Dog Statistics
The Council estimates Americans will consume more than 2 billion hot dogs during National Hot Dog Month this July!
4 boneless skinless chicken breast halves
1 1/2 cups teriyaki sauce
1/4 cup hoisin sauce
1/4 cup sesame seeds, toasted
6 tablespoons oriental sesame oil
2 tablespoons dry mustard
1/2 cup rice vinegar
2 cups vegetable oil (for deep frying)
1/2 package wonton skins, cut into 1/4-inch strips
1 1/2 ounces thin rice-stick noodles (mai fun)
8 cups sliced iceberg lettuce
2 cups chopped fresh cilantro
1 6 1/2-ounce package Japanese fish cake, cut into strips (optional)
1/2 cup drained cucumbers from cucumber kimchi, sliiced (optional)
5 green onions, sliced
Preheat oven to 375F. Line baking sheet with foil. Place chicken on sheet. Combine teriyaki sauce, hoisin sauce, sesame seeds, 3 tablespoons sesame oil and dry mustard in large bowl. Brush chicken with some of dressing. Add rice vinegar to remaining dressing; set aside. Bake chicken until just cooked through, about 15 minutes. Cool completely.
Pour vegetable oil and remaining 3 tablespoons sesame oil into heavy large skillet and heat to 375F. Fry wonton strips in batches until crisp and golden, about 45 seconds. Drain wonton strips on paper towels. Fry rice-stick noodles in batches until noodles are puffed, turning once, about 15 seconds. Drain rice sticks on paper towels.
Combine iceberg lettuce, cilantro, fish cake, cucumbers and green onions in large bowl. Shred chicken and add to bowl. Toss salad with enough dressing to coat. Mix in wonton strips and rice sticks just before serving. Pass remaining dressing separately.
Serves 8.
Basic Scones
3/4 lb Flour
1 ts Baking powder
3/4 ts Salt
3 tb Margarine or other fat
2/3 c Milk (roughly)
Sift together flour, salt and baking powder. Cut in the shortening.
Mix in the milk to make a soft dough. When kneaded, rolled and cut
out, bake 10-12 minutes in a hot oven (450F).
Apple Scones
2 oz Sugar
1 c Minced apples
1 Beaten egg
Add the above to the basic scone mixture, mix well, put in a flat
greased pan, and bake 25 minutes in a hot oven (450F). Cut into
sections when done: split, butter and serve hot. Dust the tops
thickly with granulated sugar.
Both yield 6 servings
Derbyshire Fruit Loaf
Ingredients
1 lb Mixed dried fruit
8 oz Sugar
1/2 pt Hot tea
1 x Egg
1 lb SR flour
1/2 ts Mixed spice
1/2 ts Grated nutmeg
2 tb Marmalade
Put the dried fruit and the sugar into a mixing bowl,
add the hot tea and leave to soak overnight. Next
day, set oven to 300/F or Mark 2. Grease and line a 7
inch cake tin or two 1 lb. loaf tins. Stir the egg,
flour, spices and the marmalade into the fruit, sugar
and tea mixture. Pour into the cake tin or the loaf
tins. Bake for l 1/2 -2 hours until frm to the touch
or until a skewer pushed into the cake comes out
clean. Do not open the oven during the first hour of
baking time. This cake will keep well.
Makes 4 Servings
Yummy-Yum-Fun-Yum Pancakes of DOOM!
Ingredients:
1 1/2 cups sifted flour
3 tbsp turbinado sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 tbsp margarine (3/8 stick), melted
1 1/2 cups soy milk
1 tbsp egg replacer
1/4-1/2 cup water
1/2 tsp vanilla (optional)
Directions:
You may substitute 3/4 cup of oatmeal for 1/2 cup flour if like that sorta thing (I sure do). About a half cup of fruit (blackberries, blueberries, strawberries) is good too.Mix dry ingredients thoroughly. Whisk liquid ingredients thoroughly in a separate bowl. Fold together into a batter with a minimum of mixing.To make pancakes, pour about 1/3-1/2 cup of batter onto a clean non-stick griddle with no oil. Griddle should be medium hot. Cook until bubbles stop rising and edges are golden brown, and then flip over for approximately equal time..
Serve with real maple syrup or apple butter.
Cheese Cake
Ingredients
1 cup graham cracker crumbs
1/4 cup finely chopped walnuts
3 tablespoons brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons butter, melted
3 (8 ounce) packages cream cheese
1 cup white sugar
1 cup sour cream
1 cup heavy cream
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.
3/4 cup beer (not dark)
3/4 cup cake flour (not self-rising)
3/4 teaspoon salt
6 large shrimp, shelled and, if desired, deveined
1 small sweet potato
vegetable oil for deep-drying
1 small red bell pepper, cut into 1/4-inch-thick rings
6 asparagus spears, trimmed
Accompaniment: soy sauce for dipping, if desired
In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across inside curve of each shrimp and press shrimp gently (to help prevent curling during cooking). Peel sweet potato and cut crosswise into 1/4-inch-thick slices.
In a 3-quart saucepan heat 2 inches oil to 375F. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings, and asparagus spears in batter to coat completely, letting excess drip off, and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt.
Serve tempura with soy sauce.
Makes 2 servings.
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons Creole-style seasoning
1 (12 ounce) package corn tortillas
1 (8 ounce) package Cheddar cheese, shredded, divided
1 onion, diced
1 (6 ounce) can sliced ripe olives
1 (6 ounce) can sliced mushrooms
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
Makes 6 to 8 Servings
12 ounces red snapper fillets, all bones removed, cut crosswise into 1/3-inch-think strips
3/4 cup diced fresh pineapple4 6-inch-diameter flour tortillas
2 cups grated mozzarella cheese
1/2 cup chopped fresh cilantro2 tablespoons olive oil
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 onion, thinly sliced
Fresh line wedges
Sour cream
Combine fish and pineapple in medium bowl; season with salt and pepper. Marinate 30 minutes, tossing occasionally.
Preheat oven to 375F. Arrange tortillas on heavy large baking sheet. Top with cheese and cilantro, dividing equally. Bake until cheese melts, about 8 minutes. Transfer tortillas to plates.
Meanwhile, heat oil in large skillet over high heat. Add peppers and onion; sauté until beginning to soften, about 5 minutes. Add fish mixture; sauté until just cooked through, about 2 minutes. Spoon mixture atop tortillas, dividing equally. Serve with lime wedges and sour cream.
Serves 4.
Yes, I would suggest even tripling the ingredients if you are a 'larger' fellow/fellowess or have a severe case of the munchies.
1 ounce (1 square) unsweetened chocolate, chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 large egg
1/2 cup firmly packed brown sugar
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 pint coffee ice cream
Caramel Sauce as an accompaniment
In a heatproof bowl set over a pan of simmering water melt the chocolate and the butter, stirring until the mixture is smooth, and let the mixture cool. Beat in the egg, the brown sugar,and the vanilla and stir in the flour, the cinnamon,and the salt. Divide the mixture into 16 mounds, abut 3 inches apart, on buttered baking sheets and bake the brownies in the middle of a preheated 350F oven for 8 to 10 minutes, or until they are just firm. (They will flatten into disks.) transfer the brownies with a spatula to racks to cool and freeze them for 30 minutes, or until they are very firm.
Divide the ice cream, softened, among the flat sides of 8 of the brownies, spreading it smooth, and top the ice cream with the remaining brownies, flat sides down. Freeze the ice-cream sandwiches, covered, for at least 1 hour or overnight. Serve the ice-cream sandwiches drizzled with the caramel sauce.
Serves 4.
2 1/2 pounds rattle snake, dead
1 cup buttermilk
1 cup cornmeal
1 cup flour
1 tablespoon salt
1 tablespoon chile powder
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 cup vegetable oil
Cactus-Corn Succotash, recipe follows
Using a sharp boning knife remove the meat from the snake by cutting down the back, just slightly to 1 side of the spine from the head to the rattle. Using the tip of the knife peel the meat from the ?rib cage?. Once you removed the 2 long strips of meat, lightly pound them with the back of the knife to tenderize them. Cut the strips of meat into 1-inch pieces and place in a bowl with the buttermilk. Mix to coat well. In a large bowl combine the cornmeal with the flour and the spices. Heat the oil in a large skillet on medium high heat. Dredge the snake pieces in the flour mixture and fry for 2 minutes or until golden brown and then transfer to a paper towel lined plate. Repeat until all the snake pieces are cooked. Serve with Cactus-Corn Succotash.
Cactus-corn succotash:
2 tablespoons olive oil
1 cactus pad, thorns scraped off, cut into small dice
2 ears corn, shucked
1 red onion, peeled, sliced in rings, grilled with olive oil and chopped in small dice
1 bunch scallions, grilled and chopped
1 chayote squash, sliced 1/4-inch thick, grilled with olive oil and chopped in small dice
1 tablespoon minced garlic
2 tablespoons minced jalape?o
1/2 cup diced red bell pepper
4 tablespoons butter
1 cup chicken stock
1 cup diced, peeled and seeded tomatoes
1/2 cup chopped cilantro
Salt and pepper
Grilling the vegetables first gives another great layer of flavor, however, it is not absolutely necessary. Just omit that step and cook the vegetable right in the pan. In a skillet on high heat saute the vegetables except the tomatoes in the olive oil for 2 minutes. Add the stock and butter and cook until mixture reduces by half. Add tomatoes and seasoning and serve with the warm snake nuggets on top.
Yield: 4 servings
Ingredients
2/3 cup white wine vinegar
8 large garlic cloves
1 large canned chipotle chili in adobo sauce
1 1 1/2-inch piece fresh ginger, peeled, cut into 8 pieces
1 tablespoon plus 1 teaspoon chili powder
1 tablespoon plus 1 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 pounds skinless boneless chicken thighs, well trimmed, cut into 1 1/2-inch pieces
2 large onions, cut into 1-inch pieces
2 large red bell peppers, cut into 1-inch pieces
Chopped fresh cilantro
Curried Rice
Puree first 9 ingredients in blender. Place chicken in large bowl. Pour puree mixture over and toss to coat chicken. Cover and refrigerate overnight.
Wipe excess marinade off chicken and reserve all marinade. Heat Dutch oven over high heat. Add chicken and sauté 3 minutes.Using slotted spoon, transfer chicken to bowl. Reduce heat to medium. Add onions, bell peppers and reserved marinade to pan. Cover and cook until vegetables are tender, about 15 minutes, stirring occasionally. Add chicken and cook until juices thicken and chicken is cooked through, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat before using.)
Sprinkle chicken with chopped cilantro and serve over rice.
Makes 6 Servings
FETTUCCINE WITH RED PEPPER AND BASIL SAUCE
Ingredients
2 large garlic cloves, minced
1/2 cup finely chopped onion
a pinch of dried hot red pepper flakes
1/4 teaspoon dried thyme, crumbled
1 tablespoon olive oil
2 red bell peppers, sliced thin (about 2 cups)
2/3 cup chicken broth
1 tablespoon unsalted butter
2 tablespoons finely chopped fresh basil leaves
fresh lemon juice to taste
1/2 pound fettuccine
freshly grated Parmesan as an accompaniment
In a small skillet cook the garlic, the onion, the red pepper flakes, the thyme, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and the broth, and simmer the mixture, covered, for 10 minutes, or until the peppers are very soft. In a blender purée the mixture until it is smooth, return it to the skillet, and swirl in the butter. Stir in the basil, the lemon juice, and salt and pepper to taste and keep the sauce warm.
In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and transfer it to a serving bowl. Add the sauce, toss the pasta well, and serve it with the Parmesan.
Serves 2.
Eight-Treasure Sea Cucumbers
Materials:
400g sea cucumbers soaked in water
25g ham
50g pork tendons
25g cooked chicken meat
25g bamboo shoots
15g dried shrimps
cooked lotus seedpods
50g Chinese water chestnuts
5g mushrooms
Preparations:
Rinse and slice into strips the sea cucumbers and tendons.
Slice into pieces the bamboo shoots, ham and chicken.
Dice the water chestnuts.
Remove the bitter hearts of the lotus seedpods.
Season oil with scallion and ginger, drop in the sea cucumber slices and slightly stir-fry, pour in chicken soup, transfer to a bowl.
Stew the mushrooms and ham in chicken soup till done, pour over the sea cucumbers and steam for an hour, keep the soup, transfer the sea cucumbers to a plate.
Add seasonings to the soup, bring to the boil, thicken, pour over the sea cucumbers.
Makes 4 Servings
Apple Crisp
Ingredients
4apples - peeled, cored and chopped
1dashground cinnamon
1dashground nutmeg
1/2cupwalnuts
1/2cuppecans
1/2cupbrown sugar
1/2cupall-purpose flour
4tablespoonsbutter, diced
1pinchsalt
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place apples in a pie pan and dust with cinnamon and nutmeg. Cover with foil and bake for 20 minutes.
In a food processor chop nuts with a few short pulses. Pour in sugar and flour and process to combine. Add butter and salt and process until mixture resembles coarse meal. Sprinkle topping over apples.
Bake in preheated oven for 30 minutes, or until golden brown.
Makes 4 Servings
BEEF PAPRIKAS
4 tablespoons (about) (1/2 stick) unsalted butter
2 large onions, chopped
1 large green bell pepper, chopped
1 pound mushrooms, sliced
2 tablespoons all purpose flour
1 1/2 tablespoons paprika (preferably Hungarian sweet)
2 1/2 cups beef stock or canned unsalted beef broth
1 tablespoon tomato paste
3/4 cup sour cream
3 tablespoons chopped fresh dill
1 3/4 pounds center-cut beef
tenderloin (chateaubriand), cut into 1/4- to 1/2-inch-thick slices, slices
halved lengthwise
1/4 cup dry white wine
Chopped tomatoes (optional)
Melt 2 tablespoons butter in heavy large deep skillet over medium heat. Add onions and bell pepper and sauté until light golden, about 10 minutes. Add mushrooms and sauté until starting to soften, about 5 minutes. Mix in flour and paprika and stir 2 minutes. Mix in stock and tomato paste. Bring to boil, stirring constantly. Boil until sauce thickens and paprika flavor mellows, stirring frequently, about 8 minutes. Mix in sour cream. Remove from heat and add dill. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before adding beef.)
Melt 1 tablespoon butter in another heavy large skillet over medium-high heat. Working in batches, add beef, season with salt and pepper and cook until just brown on each side. Transfer to plate. Add more butter as needed. When all beef is brown, add to sauce along with any drippings on plate. Add dry white wine to skillet and bring to boil, scraping up any browned bits. Boil until syrupy, about 3 minutes. Add to beef. Sprinkle with chopped tomatoes before serving, if desired.
Serves 6.
Barbeque Seitan and Black Bean Burritos
Ingredients
2 cups water
1 cup white rice
3 tablespoons olive oil
1 small onion, chopped
5 green onions, chopped
2 cloves garlic, minced
2 habanero chile peppers, minced
1 red bell pepper, chopped
1 1/2 (8 ounce) packages seitan
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
3 tablespoons chopped fresh cilantro
1 (18 ounce) bottle barbecue sauce
10 (10 inch) flour tortillas
1 1/2 cups white rice
1 (8 ounce) package seitan
Directions
In a medium sauce pan bring 2 cups lightly salted water to a boil. Add the white rice. Bring to a boil, reduce heat to low, cover and simmer for about 20 minutes or until rice is tender.
In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habeneros, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.
Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside .
In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.
Makes 10 burritos