More Chi Chi's Recipes
Chi Chi's Steak and Mushroom Quesadillas RecipeIngredients:4 ounces flap or skirt steak marinated in soy sauce, pineapple juice, garlic, salt and black pepper1 ounce sliced red peppers1 ounce sliced green peppers1 ounce sliced yellow onions2 ounces sliced mushrooms1 ounce garlic butter1 (12") Jalapeno Cheddar or Flour Tortilla3 ounces Monterey Jack and Cheddar Cheese Blend3 ounces Fresh Pico de Gallo** see recipe below***1 ounce Shredded Iceberg Lettuce1 ounce Guacamole1 ounce Sour Cream2 ounces Chi-Chi's Brand Chile con Queso or other dipping sauce***Pico De Gallo***1 pound Diced Roma Tomatoes3 ounces Diced Yellow Onions1/2 ounce Chopped Fresh CilantroSalt, pepper, granulated garlic and fresh limejuice to taste.Directions:Marinate the steak for at least 2 hours prior to grilling. Grill steak to preferred doneness. Remove the steak from the grill and slice thinly.Saute the red peppers, green peppers, yellow onions and mushrooms in the garlic butter until the vegetables are semi-soft and have a light golden color to them. Lay the tortilla on a medium heat grill or large saute pan. Top the tortilla with the cheese, Pico de Gallo, sauteed vegetables and the grilled steak. Allow to heat until the cheese has melted. Once the cheese has melted, fold thetortilla in half. Remove the tortilla from the heat and cut into four wedges.Place the cut tortilla on a large serving plate and finish off with shredded lettuce, sour cream, guacamole and Chile con Queso for dipping.Pico De Gallo: Mix all ingredients and chill.----------------------------------------------Chi Chi's Salsa Verde Chicken KabobsIngredients:16 ounces Chi-Chi Salsa Verde*1/4 cup Olive oil2 tablespoons Lime juice3 Cloves garlic1 Boneless skinless chicken breasts cut into 1 1/2 inch strips2 cups Finely shredded cabbage1 1/2 cup Finely juilienned jicama1 cup Shredded carrot1/3 cup Coarsely chopped fresh cilantro1 dash Salt to taste1 dash Pepper to taste2 large Ripe bananasDirections:In blender container or food processor combine salsa verde, oil, lime and garlic. Process until smooth.Remove 2/3 cup of this mix and set aside. Refrigerate.Place chicken in recloseable plastic food storage bag; pour the remaining salsa mixture over the chicken. Seal bag and turn over several times to coat pieces thoroughly. Refrigerate, turning bag occasionally for at least four hours or over night.In large bowl, combine vegetables and cilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt and pepper to taste - set aside.Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the skewers in water 30 mins. before using) Cook over medium hot coals, grill kabobs five minutes on each side or until no longer pink in the center.Slice bananas lengthwise, grill two minutes on each side.Serve chicken and bananas on top of cabbage mixture.*Their brand of Salsa Verde: Salsa made from tomatillos, fresh cilantro and fresh onions. Spicy and sweet. Available at grocery stores.This recipe for Chi Chi's Salsa Verde Chicken Kabobs serves/makes 2.----------------------------------------------Chi Chi's Old West Oven-Fried ChickenNote: you can make it as hot or as mild as you like it. Serves: 4 Heat Scale = Mild1 (8 ounce) jar taco sauce (your favorite)1 egg2 cloves garlic, minced2 cups crushed cornflakes2 teaspoons chili powder2 teaspoons cumin powder1 teaspoon oreganoDash ground clovesCrushed red pepper to taste (optional)2 1/2 pounds chicken thighs6 tablespoons butter, meltedPreheat oven to 375 degrees F.In a shallow dish, whisk together taco sauce, egg and garlic.In a plastic or paper bag, combine cornflakes, chili powder, cumin, oregano, ground cloves and crushed red pepper if using.Dip chicken pieces in sauce; toss in cornflakes mixture; place on a greased shallow baking pan. Drizzle with butter; bake 45 minutes or until golden and tender, and juices run clear.
More Chi Chi's Recipes
Chi Chi's Chimichangas
On 15 Jan 2006 at 22:13, Heather wrote:> Hi,> > I have always wanted the Chi Chi's Chicken Chimichanga recipe,> especially with the greenish brown sauce they used to serve with it.> I believe they quit serving the sauce with it later. They used to> cover the whole plate with that sauce or gravy and bake it. > Mmmmmmmm. > > Please help!> > Heather>
Hello Heather,
Below are what I found.
See Also
How to make the perfect meat and potato pie – recipe | Felicity Cloake's The perfect…Grilled Rabbit Recipe | Game Recipes | Jamie Oliver Recipes50 sweet potato recipesEasy Creamy Chocolate Fondue Recipe - The BEST! | Montana HappyPhaed
Chi Chi's Baked Chicken Chimichangas RecipeIngredients:2 1/2 cups Chicken; cooked, shredded2 tablespoons Olive oil1/2 cup Onion; chopped2 Garlic; cloves, minced1/2 tablespoon Chili powder16 ounces Salsa (choice of hotness)1/2 teaspoon Cumin; ground1/2 teaspoon Cinnamonpn Salt;(if necessary)6 10-inch flour tortillas1 cup Refried beansOlive oil (for basting)****Garnish****-Sour Cream-Guacamole Directions:In large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shreddedchicken. Let cool. Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes. Serving suggestions: Mexican Rice, and Bean/Corn Side Dish This recipe for Chi Chi's Baked Chicken Chimichangas serves/makes 6.--------------------------------Chimichanga Sauce Saute some chopped garlic in olive oil. Add 2 Tbsp. flour.Mix in some water and chicken base. Add some chili powder, cumin and rojo mole base. You can also add cilantro.Rojo mole base can be found in the larger food chain stores in the ethnic section or in Mexican food stores.
More Chi Chi's Recipes
Beer Bread
On 15 Jan 2006 at 22:10, Heather wrote:> Hi,> > I see you have beer muffins, but I am looking for a beer bread> recipe from the early 80's. It only had 4 ingredients, including 1> can of beer, and I believe a stick of butter. Can you help?> > Forever grateful,> > Heather>
Hello Heather,
See below.
Phaed
Beer Bread Ingredients : 3 c. self-rising flour 3 tbsp. sugar 1 bottle beer, room temp. 1/2 stick oleo, melted Preparation : Mix flour, sugar and beer with wooden spoon in plastic or glass dish. Don't mix too much. Dump into glass loaf pan. Drizzle melted oleo over top. Bake at 350 degrees for 1 hour.----------------------------------Beer Bread Ingredients : 3 c. self rising flour 2 c. sugar 1 c. beer (any brand) Preparation : Mix all together. Bake 50 minutes at 350 degrees. Makes 1 loaf. ----------------------------------Beer Bread Ingredients : 3 c. self-rising flour 2 tbsp. sugar 1 can or bottle (12 oz.) beer, room temp.(not light beer) Preparation : Mix (only 17-20 strokes) all ingredients. Place in greased 9 x 5 x 3 inch loaf pan. Bake in preheated 350 degree oven for 1 hour or until lightly browned and sides pull away from pan. Brush with butter halfway through baking time.
Algerian Recipes
Sites with Algerian Recipes:
Some Algerian recipes:
Lahm lhalou (Sweet Meat) Title: Lahm Lhalou (Sweet Meat) Categories: Algeria, Side dish Yield: 6 Servings 2 lb Lamb, boneless - 3/4" cubes 1 ea Cinnamon stick - 3" 1/2 t Salt 1 c Water 2 T Oil 2 T Orange juice 1/3 c Almonds, blanched 1 1/2 c Prunes, pitted 2/3 c Sugar :Sprinkle lamb with salt. Cook lamb in medium saucepan in oil, 1/2 at a time until lightly browned. Remove lamb, reserve. Add almonds, sugar, cinnamon stick to pan drippings. Stir well - add water and orange juice (or orange-flavored liqueur). :Bring to a boil, stirring constantly. Add lamb, cover, simmer 1 hour or until tender. Stir in prunes 15 minutes prior to end ofcooking. Remove cinnamon stick before serving. :Normally part of a meal with other courses or as a main dishserved with Couscous.----------------------------------Algerian Chili (Loubia B'dersa)Ingredients :1 lb (2 cups) small navy beans, soaked1/4 cup olive oil1 lrg onion, finely diced3 sm dried red chilies, seeded15 x garlic cloves, minced1 tbl sweet paprika1/4 tsp freshly ground black pepper4 tsp ground cumin6 oz tomato paste, canned2 x tomatoes, coarsely chopped7 cup water, or vegetable broth2 x bay leaves1/8 tsp cayenne, or to taste20 sprg fresh flat-leaf parsley, chopped2 1/2 tsp salt10 sprg fresh cilantro, chopped Cider vinegar, or red wine vinegar, optional Method :Loubia is an Algerian speciality that gets its flavor from dersa, a spicy blend of ground dried red chilies (use New Mexican in the US),garlic, and ground cumin. Dersa is a predominant seasoning in thecuisine. A dash of vinegar is t traditionally added to each bowl of Loubia on serving.Soak and drain the beans. Set aside.Soaking Beans: Rinse and pick over the beans and soak them overnight in a bowl of water to cover. Drain and proceed with the recipe. For the quick-soak method, place the beans in a large soup pot and add 10 cups of hot water. Bring them to a rolling boil for 2 to 3 minutes.Turn off the heat and let the beans stand in the cooking water for atleast 1 hour, and preferable longer. Drain the beans and proceed with the recipe. The older the beans, the longer they will take to cook. (She recommends adding salt to the cooking water: up to 2 teaspoons per pound of dried beans.)In a large soup pop over medium high heat, heat the oil, and cook the onion, stirring occasionally, until tender; 6 to 8 minutes. Add the chilies, garlic, paprika, pepper, and cumin. Cook, stirring, for 2 to 3 minutes. Add the tomato paste and cook, stirring, until themixture thickens, 1 to 2 minutes. Stir in the tomatoes and 1 cup of the water or broth and bring to a boil. Add the beans, the remaining 6 cups water or broth, the bay leaves, cayenne, and 10 of the parsleysprigs tied together with cotton string. Mince the remaining parsley and set aside. Lower the heat to medium low, cover, and cook the beansuntil tender, 1 to 2 hours.Before serving, discard the chilies, bay leaves, and tied parsley. Season with salt. Stir in the reserved minced parsley and cilantro. Serve hot with vinegar on the side, if you like.----------------------------------------------Garlic MeatballsDescriptionIngredients 4 Tablespoons Butter1 Large Onion -- finely chopped1 Pound Beef -- cubed1 Head Garlic -- finely choppedSalt And Pepper -- to taste1 Teaspoon Cinnamon1/2 Teaspoon Cayenne1 Pound Ground Beef1/4 Cup Rice1 Bunch Parsley -- finely chopped1 Medium Egg -- beaten4 Tablespoons Tomato Paste1 Can Chickpeas -- drainedDirections In a saucepan, melt the butter and saute the onion until they begin to brown. Add the cubed meat, half the garlic, salt, pepper, 1/2 teaspoon cinnamon and the cayenne. Saute for 5 minutes. Add water to cover and bring to a boil. Cover and simmer for 45 minutes. In the meantime, mix ground beef, rice, parsley, egg, garlic, salt, pepper and cinnamon. Form into meatballs,then place into the simmering pan. Bring to a boil and simmer for 15 minutes. Add tomato paste and chickpeas. Simmer until the chickpeasare warmed through and serve. Serves 8
Bill Knapp's Potatoes
This recipe for Bill Knapp's Au Gratin Potatoes came from a cookbook of restaurant recipes published in the early 80's. It tastes exactly like I remember them. Thanks for all your work!Jill Bill Knapp's Au Gratin PotatoesHeat together :1/2 cup milk8oz cream cheese1 lb Velveeta12 oz grated sharp cheddar1 stick butterdash tabascoAdd to 6 potatoes cooked, peeled and diced.Bake 350 until hot and browned on top, approx 30 minutes.
