shiny rocks & chocolate
in [ATVs]
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From: bajacornman on 29 Jan 2010 17:47 On Jan 29, 3:56 pm, The Real Bev <bashley101...(a)gmail.com> wrote: > On 01/29/2010 11:20 AM, dsc-ky wrote: > > > > > > >> For the recipe exchange: > > >> Ham rolls > > >> Mix horseradish and something contrasty (parsley, chives, pepper, whatever) > >> into cream cheese. I like Neufchatel better, but it's your choice. Buy some > >> sandwich-size sliced ham -- the cheap stuff is thicker and rolls easier. Dry > >> off a slice of ham, spread the cream-cheese mixture on it, and roll it up. > >> When you run out of stuff, put everything in the refrigerator for a couple of > >> hours to firm up. Slice rolls into 1/2" pinwheels and serve on crackers or alone. > > > Yea... but... > > > Start with a flour shell. Put a layer of the thin ham on it, then take > > the cream cheese (I use whipped), some chopped green onions, a little > > sour cream, chopped black olives (if you like) and a little miracle > > whip too if you want, along with some chopped up jalapenos and a bit > > of your favorite hot sauce like Tapatio or Cholula, mix together and > > spread on ham. Roll them up (repeat untio out of stuff) and chill for > > a couple hours (over night is better). Then slice and serve... add > > more hot sauce if you like. :) > > Can you get Sriracha sauce where you live? Plastic bottle, green top, made in > San Gabriel CA. Cheap, too. It's the favorite hot sauce of LOTS of people. > > I used to assemble burritos: > > grated cheese > sliced green chiles (we're wimps) > refried beans > onions > Pace chunky salsa > Some kind of cooked meat > sour cream > > I just put the package of flour tortillas in the microwave for several minutes. > I think I poked a little hole in the wrapper to avoid explosion. It's been a > while. > > -- > Cheers, Bev > Far away in a strange land Yes, and I like it... in chili on Chinese, etc. I like the two I listed a bit better on Mex and some other things. Siriracha is a bit hotter.
From: john on 30 Jan 2010 09:51 how about a tortilla wrap with 1/2 cup rice on it smothered in mango salsa roll it while warm then chill it in the fridge... (firms it up & is good on a hot day) john less that 0 Celsius outside now, summer coming, right? "bajacornman" <bajacornman(a)adelphia.net> wrote in message news:9e2cc7ed-8b76-4981-b516-1972de4eb453(a)s36g2000prh.googlegroups.com... On Jan 29, 3:56 pm, The Real Bev <bashley101...(a)gmail.com> wrote: > On 01/29/2010 11:20 AM, dsc-ky wrote: > > > > > > >> For the recipe exchange: > > >> Ham rolls > > >> Mix horseradish and something contrasty (parsley, chives, pepper, > >> whatever) > >> into cream cheese. I like Neufchatel better, but it's your choice. Buy > >> some > >> sandwich-size sliced ham -- the cheap stuff is thicker and rolls > >> easier. Dry > >> off a slice of ham, spread the cream-cheese mixture on it, and roll it > >> up. > >> When you run out of stuff, put everything in the refrigerator for a > >> couple of > >> hours to firm up. Slice rolls into 1/2" pinwheels and serve on crackers > >> or alone. > > > Yea... but... > > > Start with a flour shell. Put a layer of the thin ham on it, then take > > the cream cheese (I use whipped), some chopped green onions, a little > > sour cream, chopped black olives (if you like) and a little miracle > > whip too if you want, along with some chopped up jalapenos and a bit > > of your favorite hot sauce like Tapatio or Cholula, mix together and > > spread on ham. Roll them up (repeat untio out of stuff) and chill for > > a couple hours (over night is better). Then slice and serve... add > > more hot sauce if you like. :) > > Can you get Sriracha sauce where you live? Plastic bottle, green top, made > in > San Gabriel CA. Cheap, too. It's the favorite hot sauce of LOTS of people. > > I used to assemble burritos: > > grated cheese > sliced green chiles (we're wimps) > refried beans > onions > Pace chunky salsa > Some kind of cooked meat > sour cream > > I just put the package of flour tortillas in the microwave for several > minutes. > I think I poked a little hole in the wrapper to avoid explosion. It's been > a > while. > > -- > Cheers, Bev > Far away in a strange land Yes, and I like it... in chili on Chinese, etc. I like the two I listed a bit better on Mex and some other things. Siriracha is a bit hotter.
From: I am Tosk on 30 Jan 2010 10:41 In article <xHX8n.33355$tq1.15060(a)en-nntp-03.dc1.easynews.com>, johnrmd(a)g-male.comm says... > > how about a tortilla wrap with > 1/2 cup rice on it smothered in mango salsa > roll it while warm then chill it in > the fridge... (firms it up & is good on a hot day) > john > less that 0 Celsius outside now, summer coming, right? > > "bajacornman" <bajacornman(a)adelphia.net> wrote in message > news:9e2cc7ed-8b76-4981-b516-1972de4eb453(a)s36g2000prh.googlegroups.com... > On Jan 29, 3:56 pm, The Real Bev <bashley101...(a)gmail.com> wrote: > > On 01/29/2010 11:20 AM, dsc-ky wrote: > > > > > > > > > > > > >> For the recipe exchange: > > > > >> Ham rolls > > > > >> Mix horseradish and something contrasty (parsley, chives, pepper, > > >> whatever) > > >> into cream cheese. I like Neufchatel better, but it's your choice. Buy > > >> some > > >> sandwich-size sliced ham -- the cheap stuff is thicker and rolls > > >> easier. Dry > > >> off a slice of ham, spread the cream-cheese mixture on it, and roll it > > >> up. > > >> When you run out of stuff, put everything in the refrigerator for a > > >> couple of > > >> hours to firm up. Slice rolls into 1/2" pinwheels and serve on crackers > > >> or alone. > > > > > Yea... but... > > > > > Start with a flour shell. Put a layer of the thin ham on it, then take > > > the cream cheese (I use whipped), some chopped green onions, a little > > > sour cream, chopped black olives (if you like) and a little miracle > > > whip too if you want, along with some chopped up jalapenos and a bit > > > of your favorite hot sauce like Tapatio or Cholula, mix together and > > > spread on ham. Roll them up (repeat untio out of stuff) and chill for > > > a couple hours (over night is better). Then slice and serve... add > > > more hot sauce if you like. :) > > > > Can you get Sriracha sauce where you live? Plastic bottle, green top, made > > in > > San Gabriel CA. Cheap, too. It's the favorite hot sauce of LOTS of people. > > > > I used to assemble burritos: > > > > grated cheese > > sliced green chiles (we're wimps) > > refried beans > > onions > > Pace chunky salsa > > Some kind of cooked meat > > sour cream > > > > I just put the package of flour tortillas in the microwave for several > > minutes. > > I think I poked a little hole in the wrapper to avoid explosion. It's been > > a > > while. > > > > -- > > Cheers, Bev > > Far away in a strange land > > Yes, and I like it... in chili on Chinese, etc. I like the two I > listed a bit better on Mex and some other things. Siriracha is a bit > hotter. Well, I take shredded pork (crockpot version) and spread it on a Tortilla with a bit of Mayo, cole slaw, and some chopped tomato. Then sprinkle with shredded cheese and wrap it up. Makes a nice hot or cold sandwich. Rowdy Mouse Racing, we don't do mouse meat!
From: bajacornman on 30 Jan 2010 11:18 On Jan 30, 10:41 am, I am Tosk <justwaitafrekinmin...(a)gmail.com> wrote: > In article <xHX8n.33355$tq1.15...(a)en-nntp-03.dc1.easynews.com>, > john...(a)g-male.comm says... > > > > > > > > > how about a tortilla wrap with > > 1/2 cup rice on it smothered in mango salsa > > roll it while warm then chill it in > > the fridge... (firms it up & is good on a hot day) > > john > > less that 0 Celsius outside now, summer coming, right? > > > "bajacornman" <bajacorn...(a)adelphia.net> wrote in message > >news:9e2cc7ed-8b76-4981-b516-1972de4eb453(a)s36g2000prh.googlegroups.com.... > > On Jan 29, 3:56 pm, The Real Bev <bashley101...(a)gmail.com> wrote: > > > On 01/29/2010 11:20 AM, dsc-ky wrote: > > > > >> For the recipe exchange: > > > > >> Ham rolls > > > > >> Mix horseradish and something contrasty (parsley, chives, pepper, > > > >> whatever) > > > >> into cream cheese. I like Neufchatel better, but it's your choice. Buy > > > >> some > > > >> sandwich-size sliced ham -- the cheap stuff is thicker and rolls > > > >> easier. Dry > > > >> off a slice of ham, spread the cream-cheese mixture on it, and roll it > > > >> up. > > > >> When you run out of stuff, put everything in the refrigerator for a > > > >> couple of > > > >> hours to firm up. Slice rolls into 1/2" pinwheels and serve on crackers > > > >> or alone. > > > > > Yea... but... > > > > > Start with a flour shell. Put a layer of the thin ham on it, then take > > > > the cream cheese (I use whipped), some chopped green onions, a little > > > > sour cream, chopped black olives (if you like) and a little miracle > > > > whip too if you want, along with some chopped up jalapenos and a bit > > > > of your favorite hot sauce like Tapatio or Cholula, mix together and > > > > spread on ham. Roll them up (repeat untio out of stuff) and chill for > > > > a couple hours (over night is better). Then slice and serve... add > > > > more hot sauce if you like. :) > > > > Can you get Sriracha sauce where you live? Plastic bottle, green top, made > > > in > > > San Gabriel CA. Cheap, too. It's the favorite hot sauce of LOTS of people. > > > > I used to assemble burritos: > > > > grated cheese > > > sliced green chiles (we're wimps) > > > refried beans > > > onions > > > Pace chunky salsa > > > Some kind of cooked meat > > > sour cream > > > > I just put the package of flour tortillas in the microwave for several > > > minutes. > > > I think I poked a little hole in the wrapper to avoid explosion. It's been > > > a > > > while. > > > > -- > > > Cheers, Bev > > > Far away in a strange land > > > Yes, and I like it... in chili on Chinese, etc. I like the two I > > listed a bit better on Mex and some other things. Siriracha is a bit > > hotter. > > Well, I take shredded pork (crockpot version) and spread it on a > Tortilla with a bit of Mayo, cole slaw, and some chopped tomato. Then > sprinkle with shredded cheese and wrap it up. Makes a nice hot or cold > sandwich. > > Rowdy Mouse Racing, we don't do mouse meat! One day I made an A1 soft taco (didn't have the normal stuff). It was actually pretty good. I like A1. I think it was just burger, cheese and a1, maybe banana peps too?
From: I am Tosk on 30 Jan 2010 11:42
In article <2004d183-6202-4203-9ee9-df21ae30c8d6 @a5g2000prg.googlegroups.com>, bajacornman(a)adelphia.net says... > > On Jan 30, 10:41�am, I am Tosk <justwaitafrekinmin...(a)gmail.com> > wrote: > > In article <xHX8n.33355$tq1.15...(a)en-nntp-03.dc1.easynews.com>, > > john...(a)g-male.comm says... > > > > > > > > > > > > > > > > > how about a tortilla wrap with > > > 1/2 cup rice on it smothered in mango salsa > > > roll it while warm then chill it in > > > the fridge... (firms it up & is good on a hot day) > > > john > > > � � less that 0 Celsius outside now, summer coming, right? > > > > > "bajacornman" <bajacorn...(a)adelphia.net> wrote in message > > >news:9e2cc7ed-8b76-4981-b516-1972de4eb453(a)s36g2000prh.googlegroups.com... > > > On Jan 29, 3:56 pm, The Real Bev <bashley101...(a)gmail.com> wrote: > > > > On 01/29/2010 11:20 AM, dsc-ky wrote: > > > > > > >> For the recipe exchange: > > > > > > >> Ham rolls > > > > > > >> Mix horseradish and something contrasty (parsley, chives, pepper, > > > > >> whatever) > > > > >> into cream cheese. I like Neufchatel better, but it's your choice. Buy > > > > >> some > > > > >> sandwich-size sliced ham -- the cheap stuff is thicker and rolls > > > > >> easier. Dry > > > > >> off a slice of ham, spread the cream-cheese mixture on it, and roll it > > > > >> up. > > > > >> When you run out of stuff, put everything in the refrigerator for a > > > > >> couple of > > > > >> hours to firm up. Slice rolls into 1/2" pinwheels and serve on crackers > > > > >> or alone. > > > > > > > Yea... but... > > > > > > > Start with a flour shell. Put a layer of the thin ham on it, then take > > > > > the cream cheese (I use whipped), some chopped green onions, a little > > > > > sour cream, chopped black olives (if you like) and a little miracle > > > > > whip too if you want, along with some chopped up jalapenos and a bit > > > > > of your favorite hot sauce like Tapatio or Cholula, mix together and > > > > > spread on ham. Roll them up (repeat untio out of stuff) and chill for > > > > > a couple hours (over night is better). Then slice and serve... add > > > > > more hot sauce if you like. :) > > > > > > Can you get Sriracha sauce where you live? Plastic bottle, green top, made > > > > in > > > > San Gabriel CA. Cheap, too. It's the favorite hot sauce of LOTS of people. > > > > > > I used to assemble burritos: > > > > > > grated cheese > > > > sliced green chiles (we're wimps) > > > > refried beans > > > > onions > > > > Pace chunky salsa > > > > Some kind of cooked meat > > > > sour cream > > > > > > I just put the package of flour tortillas in the microwave for several > > > > minutes. > > > > I think I poked a little hole in the wrapper to avoid explosion. It's been > > > > a > > > > while. > > > > > > -- > > > > Cheers, Bev > > > > Far away in a strange land > > > > > Yes, and I like it... in chili on Chinese, etc. I like the two I > > > listed a bit better on Mex and some other things. Siriracha is a bit > > > hotter. > > > > Well, I take shredded pork (crockpot version) and spread it on a > > Tortilla with a bit of Mayo, cole slaw, and some chopped tomato. Then > > sprinkle with shredded cheese and wrap it up. Makes a nice hot or cold > > sandwich. > > > > Rowdy Mouse Racing, we don't do mouse meat! > > One day I made an A1 soft taco (didn't have the normal stuff). It was > actually pretty good. I like A1. I think it was just burger, cheese > and a1, maybe banana peps too? The wife puts A1 on burgers and steak. She used to fry meat in it too when we were younger, thank God she has forgotten about that;) I don't care much for A1 except in a sufficient amount to change the color of the V8 in my world famous Bloody Mary.. Scotty |