Homemade Chili Rellenos

CHILI RELLENOS

SERVINGS:9 (2 EACH) PREP TIME:30 MIN COOK TIME:5 MIN EACH

INGREDIENTS

LRG CAN OF PEELED/ROASTED WHOLE CHILI'S (18 OR SO PER CAN)
1 DOZEN EGGS
FLOUR
JACK CHEESE
COOKING OIL (I USE OLIVE OIL, ANY OIL WILL DO)
PAPER TOWELS ( PUT COOKED CHILI'S ON TO DRAIN)

FIRST THING IS TO DRAIN THE CHILI'S, SAVING THE JUICE TO ADD TO THE SAUCE LATER.
COUNT HOW MANY CHILI'S YOU HAVE (NOTICING THE SIZE OF THE CHILI'S) NOW CUT JACK CHEESE
CUTTING AS MANY SLICES OF CHEESE AS YOU HAVE CHILI'S. STUFF THE CHILI'S W/JACK CHEESE
AND SIT A SIDE, NOW SEPARATE THE EGGS WHITES FROM THE YOLKS, YOU WILL NEEDS A MIXER
TO BEAT THE EGG WHITES UNTIL THEY ARE STIFF, (SHAKING THE BOWL IS AN EASY WAY TO KNOW
IF THE EGGS WHITES ARE STIFF, THE WILL NOT MOVE) ONCE THE WHITES ARE VERY STIFF, BEAT
THE YOLKS TILL MIXED WELL, AND FOLD YOLKS INTO THE EGG WHITES (DO NOT MIX, JUST
GENTLY FOLD W/A RUBBER SPATULA) NOW GET THE OIL HOT, THEN TURN HEAT DOWN TO MEDIUM
TAKE STUFFED CHILI'S AND ROLL IN FLOUR, ONCE THE CHILI'S ARE FLOUR COATED, DIP THEM
IN THE EGG MIXTURE, NOW ADD TO HOT OIL ( A DEEP FRYER WORKS BEST IF YOU DON'T HAVE
ONE, USE A LARGE SKILLET) ONLY PUT ABOUT 3 TO 4 AT A TIME( DON'T SMOTHER THEM THEY WILL
GET FLUFFY AS THEY COOK) COOK ON EACH SIDE UNTIL GOLDEN BROWN, LAY COOKED RELLENOS
ON PAPERS TOWELS. YOU CAN TOP THE CHILI'S W/MY ENCHILADA SAUCE, CHEESE AND GREEN ONION.

Homemade Chacana

CHACANA RECIPE

PREP TIME 30 MIN
COOK TIME 6HRS MINIMUM
FEEDS ABOUT 6-8

INGREDIENTS:

1 PKG STEW MEAT (OR ROUND STEAK) CUT DOWN TO BITE SIZE
1 LRG CAN TOMATOES (DICED OR STEWED)
1 YELLOW ONION
2 BELL PEPPERS (1RED, 1 GREEN, IT'S FOR COLOR :-)
6-8 SMALL CANS OF TOMATO SAUCE
SALT, PEPPER, CUMIN, CHILI POWDER, ADOBO,AND GARLIC POWER
SEASON TO TASTE (THE MORE CUMIN THE BETTER)

PUT ALL INGREDIENTS IN SLOW COOKER AND TURN ON HIGH
COOK FOR A MINIMUM OF 6 HOURS, THE LONGER IT COOKS THE THICKER
THE SAUCE/JUICE GETS.

I SERVE THIS OVER WHITE RICE, CAN ALSO BE SERVED IN A TORTILLA W/CHEESE.
OR JUST USE A HOT TORTILLA AS A SPOON AND SCOOP!! ENJOY!!

Portuguese Sopas

PORTUGUESE SOPAS

SERVINGS: 8-10 PREP TIME:5 MIN COOK TIME:2-5 HRS.


3-5 LB OF ROAST (CHUCK OR POT)
1 MED ONION (DICED)
2 GARLIC CLOVES (CRUSED OR CHOPPED)
SALT/PEPPER (TO TASTE)
1 BOTTLE OF SHERRY (OR RED WINE)
FRESH MINT
FRENCH BREAD (DAY OLD)


PREHEAT OVEN TO 350, IN A LARGE BAKING DISH ADD ALL
INGREDIENTS EXCEPT BREAD AND COVER DISH W/FOIL
WHEN OVEN IS READY PUT SOPAS IN THE OVEN AND COOK
2-5 HOURS DEPENDING ON THE SIZE OF THE ROAST. ABOUT
EVERY 45 MINUTES TO AN HOUR, REMOVED FOIL AND BASTE
THE ROAST W/THE JUICES. WHEN ROAST IS DONE, REMOVE
FROM OVEN, LEAVING FOIL ON LET THE ROAST SIT FOR ABOUT
15 MINUTES. THEN REMOVE ROAST FROM DISH (LEAVE JUICE IN
BAKING DISH) SHRED THE ROAST, NOW USING ANOTHER LARGE DISH,
PLACE SLICED FRENCH BREAD ON DISH (DO NOT STACK) TOP THE BREAD
W/SHREDDED ROAST THEN POUR THE JUICE AND MINT OVER THE BREAD
AND MEAT. IT'S NOW READY TO EAT.