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Rec: Picadillo. Tomorrow I'm going to make one of my favorite things>>>

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Joined: Dec 15, 2005

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Posted to Thread #5387 at 4:02 pm on Jan 18, 2007

Pablano Chiles stuffed with Picadillo. I just can't decide want I want to have with it this time. What would you make?

Picadillo

Recipe By : Tex-Mex Cookbook
Serving Size : 24

1 1/2 pounds Lean Ground Beef
1 medium Onions,Raw,Chopped -- chopped
1 7/8 tablespoons Vegetable Oil
1 teaspoon Salt
2 teaspoons Chili Powder
1 8 oz. can Tomato Sauce
1 8 oz. can Mushrooms,Button,Drained
1 16 oz. can Tomatoes,Canned,With Liquid
1 7/8 tablespoons Vinegar,Cider
1 teaspoon Sugar
1/2 teaspoon ground Cumin -- ground
1 teaspoon Cinnamon,Ground
1/2 cup Raisins,Seedless
1 pinch Cloves,Ground
1/2 cup Almond Slivers

Cook the onions in oil until soft. Then, add ground beef and cook until browned. Add the rest of the ingredients except the almonds. Stir well and simmer covered for 1 1/2 Hours. Stir in almonds just before serving.



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Serving Ideas : Serve in a chafing dish with Tostados or Doritos

NOTES : This is best if made the day before serving. Yields about 2 Quarts. It stands alone as an appetizer or main dish served with rice.


Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz


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