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Tonight I am making up a ton of basil pesto to freeze for the wintertime. I will use some tonight and we'll have it with grilled chicken, some frozen veggies, and some pasta
SouthDown I found this and it seems almost exact. It is a wonderful comfort food especially on a cool night. I guess that's what I have been waiting for
This tamale pie recipe is made with ground beef, onion, peppers, tomatoes, corn, olives, and cheese, and has a cornmeal and cheese crust. Ingredients:
1 pound lean ground beef
1 cup chopped onion
1 large green bell pepper, chopped
1 large can (15 ounces) tomato sauce
1 large can (28 ounces) tomatoes, cut up
1 can (16 ounces) whole kernel corn, drained
1 small can (4 ounces) sliced ripe olives
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons chili powder
dash black pepper
1 cup grated Cheddar or Mexican blend cheese
.
Crust:
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1/2 teaspoon chili powder
1 tablespoon butter or margarine
1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)
Preparation:
Brown ground beef with onions and green pepper; drain well. Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside.
In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling. Bake at 375° for 45 minutes. If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done.
Serves 6.
Roast pork is planned for the weekend - and I have never tried the skin-scalding to make the crackling crispier, but there was much talk of it last night with friends at the pub, so I am game. Anyone else scald their crackling?
Roast pork is planned for the weekend - and I have never tried the skin-scalding to make the crackling crispier, but there was much talk of it last night with friends at the pub, so I am game. Anyone else scald their crackling?
Ok, I think I am confused. When I hear the word "crackling" I think of the cracklins that go in cornbread. Are you talking about bowning the roast on all sides before you cook it? I am sooo confused! LOL
Never mind. I saw the thread you posted on this!
Last edited by Katsmeeyow; 10-07-2008 at 10:41 AM..
Ok, I think I am confused. When I hear the word "crackling" I think of the cracklins that go in cornbread. Are you talking about bowning the roast on all sides before you cook it? I am sooo confused! LOL
Ah - maybe I am using the wrong word - blame my UK upbringing - 'crackling' is the pork rind, the fatty skin which (on a good roast pork) becomes crisp and delicious
What do you call the crispy pork skin after roasting - and how do you get it perfect?
I have heard of scalding - pouring boiling water over - like the Chinese do with crispy duck, but never tried it...
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