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Thread: What's For Dinner Tonight?

  1. #171
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    Quote Originally Posted by Jen View Post
    Dang! We had taco Tuesday this week. Yesterday - cinco de mayo - we had Eggs Benedict. Definitely not Mexican.
    Eggs Benedict uses hollandaise sauce. You were doing Cinco De Mayo by highlighting the French!
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  3. #172
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    I might make Yorkshire pudding on the 4th of July.
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    Quote Originally Posted by Authentic View Post
    I sauté chopped onion in oil, add rice, sauté a few minutes, add salt, pepper, cumin, and garlic powder, put in half a cup of tomato sauce, add chicken broth and let it cook.

    You can skip the oil part. Yesterday I threw everything in a glass pot except the oil and microwaved it because the stove is down. It turned out fine.
    When do you cook the rice?
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    Quote Originally Posted by Jen View Post
    Mexican rice. My recipe. And this is for 2 people (double or triple the rice/ liquid appropriately).

    * 1/4 cup long grain rice. Saute it just a little in oil until some of it turns brown
    * 1 can chicken broth and a scant 1/2 cup water ... add to the browned rice
    * 1 can Hatch* tomatoes and green chiles (not drained) add to the rice and broth
    * 1 tablespoon butter... add to the mixture
    *Spices: garlic (fresh or minced in a bottle), cumin, chile powerder, salt (all to taste)

    Stir it up, bring it to a boil and then turn the heat down, cover, and simmer until the liquid cooks out (1/2 hour or so). Don't stir it while it cooks except during the prep phase. It's best to use a nonstick pan (I shoulda said that first). I use a deep nonstick skillet.

    If you feel like doing it "special"......add chopped onion and use real garlic (a clove or two) to the rice before adding liquid. Adding a sprig of fresh cilantro after it's cooked is good but optional.

    I learned this from several Mexican mamas in San Antonio. It took me time to perfect it, but it's a good recipe.
    *Hatch is the best brand. There are other brands.... Rotel is popular but Hatch is better if you can find it.
    I like Rotel a lot, but a couple years ago I took our own garden tomatoes and some of my various chilis and made my own! I just freeze it, and chip off what I need when I'm cooking!
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  7. #175
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    Quote Originally Posted by Physics Hunter View Post
    When do you cook the rice?
    At the beginning when it is sautéed and at the end when everything simmers.
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  8. #176
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    Quote Originally Posted by Physics Hunter View Post
    I like Rotel a lot, but a couple years ago I took our own garden tomatoes and some of my various chilis and made my own! I just freeze it, and chip off what I need when I'm cooking!
    Now that's the best way to do it. Grow your own.

    I use Hatch in a lot of my cooking. It's great in soups. I also make a quick soup sometimes with a can of Hatch and a can of black eyed peas. ... YUM.

    Yours is probably more like Hatch than Rotel. I find that Rotel has more liquid and less tomatoes/chiles and I find more tomato stem ends that I'd prefer not to eat because they are a little tough and can be woody tasting. Tomatoes and green chiles is my favorite go-to item. It goes with everything except dessert.
    Last edited by Jen; 05-06-2021 at 11:02 PM.




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    Home alone until late. Gotta cook for myself.

    The kids went to Gympie (200 miles) to look at their puppy. He's ready on the 22nd...but...they want to check the little guy, out. I am just beside myself knowing how Knucklehead will love a little brother. He loves puppies.....

    Looks like my old standby, tonight...Chicken Kiev........
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    Quote Originally Posted by Authentic View Post
    Eggs Benedict uses hollandaise sauce. You were doing Cinco De Mayo by highlighting the French!
    You mean the Walloons. The Netherlands.....
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    Quote Originally Posted by Jen View Post
    Now that's the best way to do it. Grow your own.

    I use Hatch in a lot of my cooking. It's great in soups. I also make a quick soup sometimes with a can of Hatch and a can of black eyed peas. ... YUM.

    Yours is probably more like Hatch than Rotel. I find that Rotel has more liquid and less tomatoes/chiles and I find more tomato stem ends that I'd prefer not to eat because they are a little tough and can be woody tasting. Tomatoes and green chiles is my favorite go-to item. It goes with everything except dessert.
    Yeah, I usually use about 1/4 hot peppers and to cool it down I trim all the interior seed parts off the split peppers.
    The most fun part is that you get to control the taster and heat.
    Scientist, Evangelical Christian - reformed, father, entrepreneur, hunter, outdoorsman, motorcyclist, Constitutional Conservative.

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  14. #180
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    Quote Originally Posted by Physics Hunter View Post
    Yeah, I usually use about 1/4 hot peppers and to cool it down I trim all the interior seed parts off the split peppers.
    The most fun part is that you get to control the taster and heat.
    And home grown is always better than you can get at the store.




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