COOK'S CORNER NOT QUITE THE WHOLE ENCHILADA- BUT MOST.Byline: Natalie Haughton Food Editor Here are some knockoff knock·off n. Informal An unauthorized copy or imitation, as of designer clothing: "the place to go for quality knockoffs" Women's Wear Daily. Noun 1. recipes of Chili's Enchilada Soup requested by Lynne Muir. It just so happens that a work colleague had made a version of the soup the weekend before the request appeared in the paper from a recipe she found on Todd Wilbur's Top Secret Recipes Web site. She raved about it. Joyce Brooks sent along the same recipe, noting that she has made it several times with excellent results. According to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. Wilbur, this recipe clone is one of his most requested on the Internet. The secret is masa harina - a corn flour found in the flour or Latino sections of supermarkets, notes Wilbur. Other readers also sent along other variations on the theme. Kacy Piekunka of Chatsworth found a recipe that is her absolute favorite at copycat.com. She buys prepared roasted chicken to use in the soup and sometimes adds chopped canned Mexican stewed stewed adj. 1. Cooked by stewing: stewed prunes. 2. Informal Intoxicated; drunk. stewed Adjective 1. tomatoes for texture. Garnish with sour cream, green onions, cilantro oil and fine crispy tortilla strips. Virginia Breivogel and Dee Kennedy sent along a version of the Tortilla Soup served at the Mansion on Turtle Creek in Dallas. It's been on the menu since it opened. Now you have plenty of delicious soup selections to give a whirl. TOP SECRET RECIPE CHICKEN ENCHILADA SOUP (Shared by Susan Hodes, Oak Park, and Joyce Brooks, Palmdale) 1 tablespoon vegetable oil 1 pound chicken breast fillets (approximately 3 fillets) 1/2 cup diced onion 1 clove garlic, pressed 4 cups chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce 16 ounces Velveeta cheese 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon ground cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. Shredded Cheddar cheese, crumbled corn tortilla chips and pico de gallo Pico de gallo (Spanish for "rooster's beak") is the term generally referring to a fresh condiment made from chopped tomato, onion, and chiles (typically serranos or jalapeños). OR salsa for garnish Add oil to a large pot over medium heat. Add chicken breasts and brown 4 to 5 minutes per side. Set chicken aside. Add onions and garlic to pot and saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. over medium heat about 2 minutes or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 cups water in a medium bowl and whisk a until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining 1 cup water, enchilada sauce, Velveeta cheese and spices to pot and bring mixture to a boil. Shred chicken into small, bite-size pieces and add to pot. Reduce heat and simmer soup 30 to 40 minutes or until thick. Serve soup in cups or bowls and garnish with Cheddar cheese, crumbled corn tortilla chips and pico de gallo. Makes 10 to 12 servings. From Todd Wilbur at www.topsecretrecipes.com/recipes-pv/chikenchpv.htm TORTILLA SOUP (Shared by Virginia Breivogel, San Fernando, and Dee Kennedy, Van Nuys)f=C Helvetica Condensed con·dense v. con·densed, con·dens·ing, con·dens·es v.tr. 1. To reduce the volume or compass of. 2. To make more concise; abridge or shorten. 3. Physics a. w=9 l=113 tablespoons corn oil 4 corn tortillas, coarsely chopped 6 cloves garlic, finely chopped 1 tablespoon chopped fresh epazote ep·a·zo·te n. 1. See wormseed. 2. The pungent leaves of the wormseed plant, used as a seasoning in Mexican cooking. [American Spanish, from Nahuatl epazotl : epatl (OR 1 tablespoon chopped fresh cilantro) 1 cup fresh onion puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. 2 cups fresh tomato puree 1 tablespoon ground cumin 2 teaspoons chili powder 2 bay leaves 4 tablespoons canned tomato puree 2 quarts chicken stock Salt to taste Cayenne pepper to taste 1 cooked chicken breast, cut into strips 1 avocado, peeled, seeded and cubed 1 cup shredded Cheddar cheese 3 corn tortillas, cut into thin strips and fried crisp Heat oil in a large saucepan over medium heat. Saute 4 chopped tortillas with garlic and epazote over medium heat until tortillas are soft. Add onion puree and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmering. Add salt and cayenne pepper to taste and cook, stirring frequently 30 minutes. Skim fat from surface, if necessary. Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese and tortilla strips. Serve immediately. Makes 8 to 10 servings. NOTE: Soup may be made 1 day ahead and gently reheated before serving From the Mansion on Turtle Creek, Dallas
Turtle Creek is a neighborhood running along Turtle Creek and adjacent Turtle Creek Boulevard in the Oak Lawn area of Dallas, Texas (USA). CHICKEN ENCHILADA SOUP (Shared by Kacy Piekunka, Chatsworth) This recipe may be halved. 1/2 cup vegetable oil 1/4 cup chicken soup chicken soup Chicken broth Folk medicine Jewish penicillin A fowl broth with a long tradition as a home remedy for URIs, which may be a nasal decongestant, inhibit growth of pneumococci in vitro, and stimulate immune responsiveness in WBCs Mainstream medicine A base 3 cups diced yellow onions 2 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoons granulated gran·u·late v. gran·u·lat·ed, gran·u·lat·ing, gran·u·lates v.tr. 1. To form into grains or granules. 2. To make rough and grainy. v.intr. garlic 1/2 teaspoon cayenne pepper 2 cups masa harina 4 quarts water 2 cups crushed tomatoes 1/2 pound processed American cheese, cut in small cubes 3 pounds cooked, cubed chicken In a large pot, place oil, chicken base, onions and spices. Saute until onions are soft and clear, about 5 minutes. In a bowl, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions and bring to boil. Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from masa harina. Add remaining 3 quarts water to pot. Add tomatoes; return mixture to a boil, stirring occasionally. Add cheese to soup. Cook, stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16 to 20 servings. From copycat.com EL TORITO STYLE CHICKEN AND LIME SOUP (Shared by Virginia Breivogel, San Fernando)f=C Helvetica Condensed w=9 l=111 quart chicken stock Juice of 2 limes limes plural limites (Latin; “path”) In ancient Rome, a strip of open land along which troops advanced into unfriendly territory. It came to mean a Roman military road, fortified with watchtowers and forts. 1 teaspoon dried Mexican oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, 1 teaspoon dried basil 1 teaspoon pureed chipotle chi·pot·le n. A ripe jalapeño pepper that has been dried and smoked for use in cooking. [American Spanish, from Nahuatl xipotli.] Noun 1. chile 1 bay leaf Salt and white pepper 2 skinned chicken breast halves, cooked, boned and shredded 1 cup julienne-cut tomatoes 1/2 cup julienne-cut red onion 1 tablespoon minced cilantro 4 ounces jalapeno Jack cheese, cubed (1 cup) 2 corn tortillas, cut in strips 1 avocado, sliced 4 lime slices 4 cilantro sprigs Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stock pot. Season to taste with salt and white pepper. Bring to a boil. Simmer 15 minutes. Add chicken, tomatoes, red onion and minced cilantro. Bring to a boil. Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into warm soup bowls. Drop in cheese cubes. Garnish each serving with a few tortilla strips, avocado slices, lime slice and cilantro sprig. Makes about 1 quart; 4 servings. < Can you help? If you have recipes that can help these readers, please send them along to us at the address below to share in a future column. About three years ago you printed a recipe for an easy food processor pie crust with flour, butter and water, and I've lost it. Does anyone have the recipe? - Lynn Luke Simi Valley I lost my recipe for Easter nests made from Chinese chow mein noodles noo·dle 1 n. A narrow, ribbonlike strip of dried dough, usually made of flour, eggs, and water. [German Nudel. plus some other ingredients which were molded in muffin tins, refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. until firm and then filled with jelly beans. Help! - Peggy Cernuto Glendale |
|
||||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion