Technology1 min ago
What's Cooking This Weekend.?
39 Answers
I've got a pot of Chilli Colorado simmering away that I'll have with plain rice and a tomato and pepper salad later.
I'm going to cook extra rice for fried rice tomorrow that I'll have with some sort of sticky Chinese chicken and a cucumber salad.
What have you got lined up for lunch/supper this weekend?
I'm going to cook extra rice for fried rice tomorrow that I'll have with some sort of sticky Chinese chicken and a cucumber salad.
What have you got lined up for lunch/supper this weekend?
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.There's a casserole in my oven at the moment. (Probably for consumption around 4pm but I might turn the gas down and have it later). It's hardly 'haute cuisine'; it's just oxtail (cup) soup plus tomato puree, with some 'value' mince in it, together with onions, leeks, carrots and baby new potatoes.
However the casserole dish is completely full (as I will be later!) and the whole lot only cost around a pound, so that will be my main meal for the day. (Indeed, it might be my only meal; I'm a light eater, so I might just have some cheese and biscuits at suppertime).
However the casserole dish is completely full (as I will be later!) and the whole lot only cost around a pound, so that will be my main meal for the day. (Indeed, it might be my only meal; I'm a light eater, so I might just have some cheese and biscuits at suppertime).
Hope you are settling into your new home NoM.
Anne, chilli Colorado is a beef stew similar to chilli con carne but cooked with cubed beef and no beans. I don't really follow a recipe, mine is made with a purée of roasted New Mexico chiles. You can cheat and use chilli flakes and or chilli powder, I also add ground cumin & coriander, dried oregano & tarragon. Leave it to gently simmer for a few hours.
Sorry guys, but I loathe spuds that have been nuked in the microwave, IMHO they need the long cooking in the oven to drive off some moisture to get the lovely fluffy inside.
Anne, chilli Colorado is a beef stew similar to chilli con carne but cooked with cubed beef and no beans. I don't really follow a recipe, mine is made with a purée of roasted New Mexico chiles. You can cheat and use chilli flakes and or chilli powder, I also add ground cumin & coriander, dried oregano & tarragon. Leave it to gently simmer for a few hours.
Sorry guys, but I loathe spuds that have been nuked in the microwave, IMHO they need the long cooking in the oven to drive off some moisture to get the lovely fluffy inside.
>>>What's Chilli Colorado?
Chile with garlic:
http:// mexican food.ab out.com /od/aut henticf amilyre cipes/r /chilec olorado .htm
Chile with garlic:
http://
Here in the western U.S., Chili Colorado[i is long simmered chunks of beef (usually rump roast or some such cheaoer cut) in a [i]Colorado] suauce. Colorado sauce has to do with the color... red and takes some planning and work since the ruly Mexican version we use takes several different chilis to get the right flavor... There's several good recipes n the web if you want to try it.
Meat should be seared first and then slow cooked until it tends to fall apart.
Real secret to great Chili Colorado is a home cooked pot of Frijoles... staple of any Mexican cooking...
Meat should be seared first and then slow cooked until it tends to fall apart.
Real secret to great Chili Colorado is a home cooked pot of Frijoles... staple of any Mexican cooking...