|by Marion Bennion|
A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dietician...
1 - 10 of 17 for relleno stuffed
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Bone 1 stewing ... Season with salt and pepper if needed. TO SERVE: Cut chicken along the sewing line and slice crosswise. DO NOT SLICE RELLENO WHILE HOT.
Note: Double Stuffing ... it. Place the stuffed turkey, breast side ... of half stock and half wine. Season to taste with salt and pepper. Serves 6 to 8.
Canned chiles, whole, may be substituted for fresh roasted chiles. The complete process is as follows: Toast the chile peppers on griddle and be ...
Broil peppers 2-inches ... mound with a stuffed chili. Cover with ... second side. Drain on paper toweling; keep warm in 300°F oven while preparing remainder.
Toast chilies on hot grill; remove and keep wrapped in damp cloth 15 to 20 minutes. Saute chopped onion in oil; add beef, salt and pepper to taste. ...
In blender, combine: ... taste Place the stuffed chilies in a ... over them. Cover with grated cheese. Bake for 45 minutes at 350 degrees or until firm.
Fry peppers, one ... thin batter. Dip stuffed pepper in rest ... peppers out of the oil and let them sit on paper towels so that excess oil will be absorbed.
Brown ground beef; drain fat. Add all ingredients together and simmer about 10 minutes. Wash and peel potatoes, bring to a boil and until tender. In ...
Cut cheese into ... frying pan. Coat stuffed chilies with egg ... stuffed chilies. Sprinkle with grated cheddar or jack cheese. Heat until cheese melts.
Mix cheese, onion ... blending well. Dip stuffed chiles into batter. ... occasionally to brown all sides. Serve with Mexican rice, beans and fruit of choice.
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