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Re: Re: Pize vs Cakes
By: Dave Drum to Ben Collver on Sun Mar 02 2025 06:59:20
DD> I've got a bunch of rattlesnake recipes. But never met one in the wild.
DD> Copperheads and water moccasins now, that's a whole 'nother story.
DD> Title: Boiled Snake w/Herbs
I'm the opposite. Never seen a copperhead or water moccasin, but i've met
rattlesnakes in the wild. Once while hiking the lower Rogue River, the
scout in front of me walked right over a rattlesnake sunning in the middle
of the trail. I spotted it, stopped, and hollered. The scout in front of
me became angry that he hadn't seen it. Fortunately, he had stepped over
the snake and not on the snake. We used our walking sticks to "escort"
it off the trail.
Here is a completely unrelated recipe.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chili's Southwestern Eggrolls
Categories: Appetizers, Copycat
Yield: 4 Servings
1 Chicken breast fillet
1 tb Vegetable oil
2 tb Red bell pepper; minced
2 tb Green onion; minced
1/3 c Frozen corn
1/4 c Canned black beans; rinsed
- and drained
2 tb Frozen spinach; thawed and
- drained
2 tb Canned diced jalapenos
1/2 tb Fresh parsley; minced
1/2 ts Cumin
1/2 ts Chili powder
1/4 ts Salt
1 ds Cayenne pepper
3/4 c Monterey Jack cheese;
- shredded
5 Flour tortillas (7")
MMMMM----------------AVOCADO-RANCH DIPPING SAUCE---------------------
1/4 c Fresh avocado (about 1/2);
- smashed
1/4 c Mayonnaise
1/4 c Sour cream
1 tb Buttermilk
1 1/2 ts White vinegar
1/8 ts Salt
1/8 ts Dried parsley
1/8 ts Onion powder
1 ds Dried dill
1 ds Garlic powder
1 ds Pepper
MMMMM--------------------------GARNISH-------------------------------
2 tb Tomato; chopped
1 tb Onion; chopped
Make these several hours before you plan to serve them so that they
can freeze solid before frying. This will help to make the outside a
dark golden brown, and the eggrolls will stay folded without letting
any oil seep into the filling. This is how they cook 'em at the
restaurant chain.
Preheat barbecue grill to high heat.
Rub the chicken breast with some vegetable oil then grill it on the
barbecue for 4 to 5 minutes per side or until done. Lightly salt and
pepper each side of the chicken while it cooks. Set chicken aside
until it cools down enough to handle.
Preheat 1 tb vegetable oil in a medium-size skillet over medium-high
heat.
Add the red pepper and onion to the pan and saut for 2 minutes until
tender.
Dice the cooked chicken into small cubes and add it to the pan. Add
the corn, black beans, spinach, jalapeno peppers, parsley, cumin,
chili powder, salt, and cayenne pepper to the pan. Cook for another 4
minutes. Stir well so that the spinach separates and is incorporated
into the mixture.
Remove the pan from the heat and add the cheese. Stir until the
cheese is melted.
Wrap the tortillas in a moist cloth and microwave on high temperature
for 1-1/2 minutes or until hot.
Spoon approximately 1/5th of the mixture into the center of a
tortilla. Fold in the ends and then roll the tortilla over the
mixture. Roll the tortilla very tight, then pierce with a toothpick
to hold together. Repeat with the remaining ingredients until you
have 5 eggrolls. Arrange the eggrolls on a plate, cover the plate
with plastic wrap and freeze for at least 4 hours. Overnight is best.
While the eggrolls freeze prepare the avocado-ranch dipping sauce by
combining all of the ingredients in a small bowl.
Preheat 4 to 6 cups of oil to 375?F.
Deep fry the eggrolls in the hot oil for 12 to 15 minutes and remove
to paper towels or a rack to drain for about 2 minutes.
Slice each eggroll diagonally lengthwise and arrange on a plate
around a small bowl of the dipping sauce. Garnish the dipping sauce
with the chopped tomato and onion.
Recipe FROM:
MMMMM
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