Tijuana Tacos

1 (1 1/2 pound) rib eye steak, sliced
Juice from 1 Mexican lime
Salt, to taste
Corn tortillas, heated

Sprinkle lime juice and salt on the meat. Let set for 10 minutes, then broil it over charcoal until just done. Slice the meat into bite-size pieces and place on heated corn tortillas.

Top with guacamole, minced onion, chopped cilantro and sauce of your choice, to taste.

Barbecued Carne Asada

The secret to this recipe is in the marinade!

Marinade
1 cup lime juice
1/2 cup vegetable juice cocktail
1/4 cup chopped onion
1 tablespoon snipped fresh parsley or
    1 teaspoon dried parsley flakes
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

1 (1 1/2 pound) beef flank steak
2 sweet red or green peppers, cut into thin strips
1 large onion, thinly sliced
1 tablespoon butter
12 (8-inch) flour tortillas
3/4 cup salsa
3/4 cup prepared guacamole

To make the marinade, in a medium bowl whisk together all marinade ingredients. Place steak in a resealable plastic bag set into a shallow dish. Pour marinade over steak; close bag. Marinate in the refrigerator for 3 to 4 hours, turning bag occasionally to distribute marinade.

Meanwhile, cut an 18-inch square of heavy-duty aluminum foil. Place peppers and sliced onion in center of foil. Dot with butter. Bring up 2 opposite edges of foil and, leaving a little space for expansion of steam, tightly seal top, then each end. Remove steak from marinade, reserving marinade. Place steak in center of cooking grate. Grill 10 to 15 minutes for rare or 15 to 19 minutes for medium, turning and brushing with reserved marinade once halfway through grilling time. Place foil packet of vegetables on the cooking grate beside steak during the last 10 minutes of grilling time.

Wrap tortillas in heavy-duty aluminum foil; place on cooking grate beside steak during the last 5 minutes of grilling time. Turn tortilla packet once halfway through grilling. Slice steak diagonally across the grain into thin slices. Serve in tortillas with peppers and onions, salsa, and guacamole.

Makes 6 servings.

Black Bread

1 envelope dry yeast
1 teaspoon granulated sugar
1/4 cup warm water (105 to 115 degrees F)
1/2 ounces unsweetened chocolate
1 tablespoon margarine
1 1/4 cups water
1/4 cup dark molasses
2 tablespoons apple cider vinegar
1 tablespoon salt
1/2 cup All-Bran cereal
2 to 2 3/4 cups unbleached flour
1 1/2 cups rye flour

Sprinkle yeast and sugar over 1/4 cup warm water. Stir to dissolve. Let stand until foamy, about 10 minutes.

Melt chocolate and margarine with 1 1/4 cups water in a large bowl set over gently simmering water. Stir until smooth. Remove from over water. Blend in molasses, vinegar and salt. Mix in cereal. Let cool.

Grease a large bowl. Blend yeast into cereal mixture. Gradually stir in 2 cups unbleached flour and rye flour. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes, kneading in up to 3/4 cup more unbleached flour if needed to form a work able dough. Add dough to prepared bowl, turning to coat entire surface. Cover and let rise in warm area until doubled in volume, about 2 hours.

Grease two loaf pans. Punch dough down. Turn out onto lightly floured surface and let rest 3 minutes. Knead 3 minutes. Divide dough in half. Roll each into an 8 x 7-inch rectangle. Starting with long side, roll dough up into a cylinder. Tuck ends under and pinch seam to seal. Place seam side down in prepared pans. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Preheat oven to 375 degrees F. Bake until loaves sound hollow when tapped on the bottom, about 45 minutes.

Remove bread from pans. Let cool completely on a rack before serving.

Grilled Shrimp Rellenos

8 to 12 large fresh Poblano chiles
1 pound small, cooked shrimp
3/4 cup scallions, thinly sliced (including tops)
Sour cream
Tomatillo Salsa

Place chiles on grill 4 to 6 inches over hot coals. Cook until chiles are blistered and somewhat charred on one side. Remove and peel any skin that removes easily. Slit lengthwise down the cooked side and remove seeds.

Mix shrimp and onions and fill chiles with mixture. Place over medium fire and cover grill with lid. Cook without turning until shrimp mixture is hot to touch (5-7 minutes). Serve with salsa and sour cream.

Shaker Daily Loaf

2 packages fast-acting dry yeast
1/4 cup warm water
1 3/4 cups milk
3 tablespoons butter
2 tablespoons granulated sugar
2 teaspoons salt
5 cups all-purpose flour

Dissolve the yeast in warm water in a large mixing bowl. Warm the milk and melt the 3 tablespoons of butter in it. Stir in the sugar and salt and allow to cool to lukewarm.

Add this to the yeast bowl along with 3 cups of the flour. Beat until smooth with a mixer. Add the remaining flour and knead until smooth and elastic, about 10 minutes.

Place the dough on a plastic counter and butter the top of the dough with about 2 tablespoons butter. Cover the dough with a very large stainless steel bowl and allow to rise until double in bulk.

Punch down and shape into 2 loaves for large loaf pans. Place in loaf pans, then again brush the top of the dough and allow to rise until double in bulk.

Bake at 400 degrees F for about 30 minutes.

Grilled Texas Shrimp

1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and
    de-veined (tails left on)

Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.

Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.

Heat marinade to boiling in a nonreactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp. Makes 6 servings.

If you would prefer to broil the shrimp instead of grilling them, place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches fro m heat, turning once, until pink, 2 to 3 minutes on each side.

Sandwich Bread

1 cup warm water (105 to 115 degrees F)
1 teaspoon granulated sugar
2 envelopes dry yeast
2 cups warm water (105  to 115 degrees F)
1/2 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon salt
9 cups (about) all-purpose flour

Lightly grease a large bowl and set aside. Combine 1 cup warm water and 1 teaspoon sugar in another large mixing bowl. Sprinkle with yeast and stir until dissolved. Let stand in warm area until foamy ? about 10 minutes.

Stir in remaining water and remaining sugar with oil and salt. Beat in flour, 1 cup at a time, until dough begins to hold together but is still sticky. Turn dough out onto a lightly floured surface and knead until smooth and elastic, adding more flour as necessary. Form dough into a ball. Transfer to lightly greased bowl, turning to coat entire surface. Cover bowl with plastic wrap, then with warm damp towel. Let stand in warm area until doubled in bulk, about 1 1/2 hou rs.

Lightly grease four 8 x 4-inch loaf pans. Punch dough down. Turn out onto lightly floured surface and knead briefly. Divide dough equally into fourths. Shape each into a loaf and transfer to prepared pans. Cover pans with plastic wrap and then with a warm damp towel. Let stand in a warm area until doubled, about 1 1/2 hours.

Preheat oven to 400 degrees F. Bake until loaves are golden brown and sound hollow when tapped on the bottom, about 20 minutes. Turn out onto wire racks and let cool completely.

Sally Lunn

1 package dry yeast
1/4 cup lukewarm water
1 teaspoon granulated sugar
6 tablespoons butter
6 tablespoons shortening
1 cup milk
4 cups flour
1/3 cup granulated sugar
2 teaspoons salt
4 eggs
Melted butter

Dissolve yeast in warm water; add sugar and set aside.

Warm butter, shortening and milk until all is melted; then let stand until lukewarm (105 to 110 degrees F).

Sift together flour, sugar, salt.

Beat eggs thoroughly and combine with milk and yeast mixtures. Beat well. Add flour and beat well. Set bowl in pan of hot water to rise. Leave a wooden spoon in the batter and cover all with towel. Every 20 minutes beat dough down; then put back in pan of hot water, cover with towel and let rise again. It will rise after every beating. Do this at least 3 hours (the wonderful texture is achieved by this beating).

After last beating, put dough in well-greased Bundt or other tube pan, cover with tow el and let rise again (about 1 1/2 hours).

Bake at 325 degrees F for 45 to 60 minutes. Baste with melted butter during the last 10 minutes of baking.

If not serve immediately, it freezes beautifully wrapped in foil. Remove from freezer 1 hour before serving; heat in 350 degree F oven for 20 to 30 minutes in the foil. Serves 15.

St. Joseph's Bread

This bread, called Pane di San Giuseppe, is traditionally made for the Feast of St. Joseph on March 19.

2 to 3 cups unbleached flour
1/2 tablespoon active dry yeast
1 tablespoon honey
2/3 cup hot water
1/2 teaspoon salt
2 tablespoons butter
3 tablespoons aniseed
1/3 cup golden raisins
Corn meal

Combine 1 1/2 cups of the flour, yeast, honey, water, salt, butter and aniseed in a large bowl. Mix thoroughly. Add raisins. Beat for another 10 minutes, adding flour until the dough begins to pull away from the sides of the bowl. Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness. Lightly oil a large bowl. Place dough in bowl and turn to coat on all sides. Cover with plastic wrap and place in a warm, draft-free place until doubled in bulk ? about 1 hour.

Grease a baking sheet and sprinkle with corn meal or line one with kitchen parchment. Punch down the dough. Shape into a long loaf. Place the loaf on the baking sheet and make three or four 1/2-inch diagonal slashes on the top. Cover with a tea towel and let rise until doubled in bulk ? about 30 minutes.

Preheat the oven to 350 degrees F. Mist loaves with water or vinegar before baking and twice during baking. Bake about 40 minutes. Transfer to a wire rack to cool.

NOTE: Traditionally, you shape the bread to look like a patriarch's beard by making five torpedo loaves of graduated lengths, 1 long, 2 medium and 2 short. Place them close together on a baking sheet in the following order: 1 short, 1 medium, 1 long, 1 medium, 1 short. They will rise together and you'll have Pane di San Guiseppe.0'

Round Herb Loaf

1 package active dry yeast
1/4 cup warm water
1 1/4 cups warm milk
2 tablespoons vegetable oil
1 egg
2 tablespoons granulated sugar
1 1/2 teaspoons salt
3 cups flour
1/3 cup melted butter
2 tablespoons grated Parmesan cheese
1 tablespoon sesame seed
1/2 teaspoon garlic salt
1/2 teaspoon paprika

Grease a 2-quart casserole. Dissolve yeast in warm water. Let stand a few minutes. Add milk, oil, egg, sugar and salt, mixing well. Gradually add flour. Knead briefly on a lightly floured board. Let rise until doubled in bulk.

Punch down dough. Pinch off walnut-size balls of dough; dip in melted butter. Place in 1 layer in casserole.

Mix cheese, sesame seed, garlic salt and paprika. Sprinkle one-half of this mixture over the layer of dough. Proceed in the same manner with the remaining dough; pour remaining butter over dough; sprinkle with the remaining herb mixture. Let rise until almost doubled.

Bake at 400 degrees F for 25 to 30 minutes in an ovenproof glass casserole with a rounded bottom.

Cool in casserole for 5 to 10 minutes. Serve warm.

Rice Bread

1 1/2 cups well-cooked rice
1 egg
2 tablespoons butter
1 tablespoon granulated sugar
1 cup very warm water or milk
1 package dry yeast
4 cups or more all-purpose flour
2 teaspoons salt

Beat rice, egg, butter, sugar, water and yeast together briefly. Set aside to proof well, 30 or 40 minutes, until barmy. Pour into a sieve and rub the rice through. Unlike most sieving operations, this one goes quickly. Beat in the flour and salt until smooth. The dough should be quite soft, but not liquid. Add a little more flour if necessary and let rise in the bowl, covered, until doubled, about one hour.

Beat down vigorously. Shape in one large loaf and place in a buttered 9 x 5-inch bread pan or make two loaves for 5 x 3-inch bread pans. Or you can shape the dough into egg-size rolls. Let the loaves or rolls rise, covered loosely, until double in volume, about 1 hour.

Slash and loaves or rolls deeply just before baking. Pla ce the bread into a preheated 450 degree F oven and immediately decrease the heat to 400 degrees F. Bake until light brown, about 40 minutes for loaves, 20 minutes for rolls.

Quick Mix Method For Rapid-rise Yeast

Set aside 1 cup all-purpose flour from total amount of flour called for in recipe. Mix remaining flour(s) with other dry ingredients for dough, including rapid-rise yeast, in a large bowl.

Heat butter or margarine, oil and other liquid ingredients (except eggs) until hot to touch (125 to 180 degrees F). Stir hot liquids into dry mixture. Mix in eggs (if required). Mix in only enough reserved flour for desired batter or dough consistency. Follow directions for kneading, if required. Use additional flour, if needed, until dough is no longer sticky. Cover dough; let rest 10 minutes.

Shape dough or stir batter down. Cover; let rise until doubled in size. Bake as directed in your recipe.

Fajitas On A Stick

Posted by darlene60 at recipegoldmine.com 8/8/02 9:57:13 am

1 (1 1/4 pound) top sirloin steak, cut 1-inch thick
1/3 cup bottled Italian dressing
3 tablespoons fresh lime juice
2 green or red bell peppers, each cut into quarters
2 medium onions, cut crosswise into 1/2-inch slices
8 medium flour tortillas, warmed
Prepared salsa
8 bamboo skewers
8 medium flour tortillas, warmed

Soak 8 (9-inch) bamboo skewers in water for 10 minutes; drain. Trim fat from steak. Cut steak crosswise into 1/2-inch thick strips. Thread an equal amount of beef, weaving back and forth onto each skewer.

In a small bowl, combine dressing and lime juice, mixing well. Brush onto beef, peppers and onions.

Place vegetables on grid over medium ash-covered coals. Grill peppers uncovered 12 to 15 minutes and onions 15 to 20 minutes or until tender, turning both once. Approximately 10 minutes before vegetables are done, move veget ables to outer edge of grid.

Place beef in center of grid and grill 8 to 12 minutes for medium rare to medium doneness, turning once. Season beef with salt as desired. Remove beef from skewers. Serve beef and vegetables in tortillas with salsa.

Quick French Bread

1 package yeast
2 cups lukewarm water
1 1/4 tablespoons salt
1 tablespoon granulated sugar
5 or 6 cups all-purpose flour

Add yeast to water, then add salt and sugar. Stir until the yeast dissolves. Beat the flour into the yeast water, a cup at a time, using a wooden spoon to stir. Add as much flour as you need to make a smooth dough. Knead until smooth. Brush top and sides with oil and cover the dough with a towel. Let stand in a warm place to rise until double in bulk.

Turn the dough onto a floured bread board and shape into long French loaves. Place the loaves on a baking sheet sprinkled with cornmeal and let stand to rise for 5 minutes.

Slash the tops of the loaves in several places, brush them with water and place in a cold oven.

Preheat the oven to 400 degrees F. Place a pan of boiling water in the oven with the loaves and bake them for 45 minutes, or until crusty done.

Pork Chops Adobado

Posted at recipegoldmine.com by Don from NJ 9/25/2001 7:30 am

2 tablespoons olive oil
3 to 5 large garlic cloves, minced
1 teaspoon dried oregano or 1 tablespoon fresh
1 teaspoon ground cumin
1 tablespoon paprika
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
4 boneless pork chops, about an inch thick

If you're grilling the chops, heat your grill as necessary.

In a small skillet over low heat, combine olive oil, garlic and oregano. Heat for 2 minutes or until they become aromatic. Stir in cumin, paprika, salt and pepper. Remove from heat.

Place the pork chops in a wide pan and pour the seasoned oil over them. Rub the mixture into the pork and let it stand at least 30 minutes, or refrigerate all day or overnight.

Broil or grill about 5 minutes per side, or until pork is done to desired taste.

Serve with yellow rice and sliced tomatoes.

Serves 4.