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Wet Burritos

  ----- Original Message ----- 
  From: Stacy 
  To: phaedrus
  Sent: Tuesday, January 14, 2003 12:21 PM
  Subject: Wet Burrito

  I am looking for a wet burrito recipe. I know they have meat (usually 
  beef or chicken), cheese, and refried beans wrapped in a soft tortilla 
  shell with some sort of sauce over them. I don't know what makes them 
  "wet" though. I have had one at La Senorita, a Mexican restaurant and 
  also a local (I live in Michigan) restaurant called Nanny's. Wondering 
  if you can help me. Thanks so much. I have searched and searched and 
  found lots of recipes for burritos but nothing that looks like what I 
  am looking for. 


Hello Stacy,

The "wet" comes from the gravy that's poured over the burrito. There are three recipes below.


  Wet Burrito

  1    lb lean ground beef  
  2    cloves garlic, pressed  
   1/2    cup finely chopped onions  
  1    tablespoon Worcestershire sauce  
  1    teaspoon paprika  
  1    teaspoon Mexican oregano  
  1 1/2    teaspoons chili powder  
   3/4    teaspoon cumin  
   1/2    teaspoon black pepper  
  1    (15 ounce) can diced tomatoes, in sauce divided  
  2    cups cheddar cheese, shredded (or you can use mexican blend)  
  4    large flour tortillas  
  2    cups refried beans, with  
   1/4    teaspoon cumin, added  
  1    (10 ounce) can enchilada sauce  
  1    (18 ounce) jar homestyle beef gravy  
  ---for serving---  
     sour cream  
     chopped onions  
     chopped lettuce  
     chopped tomatoes  
  1.  Brown ground beef, onion, and garlic, making sure to chop ground 
   beef into very fine pieces while cooking.  
  2.  Drain off any fat from browning.  
  3.  Add Worcestershire sauce, paprika, oregano, chili powder, cumin, 
   pepper, and half of the can of tomatoes with sauce, and simmer for 
   5 minutes.  
  4.  While meat is simmering, heat beans with 1/4 tsp.  
  5.  cumin, and make gravy.  
  6.  For gravy, combine enchilada sauce, beef gravy, and the other half 
   of tomatoes, and heat until almost boiling.  
  7.  Soften tortillas according to package directions.  
  8.  Preheat oven to 375 degrees F.  
  9.  Assemble burritos.  
  10.  On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean 
   mixture, and 1/4 cup of cheese.  
  11.  Fold sides of burrito in, then roll from the other sides until you 
   have a"package".  
  12.  Place seam side down in a 13x9 baking dish.  
  13.  When all burritos are assembled and in the baking dish, pour sauce 
   mixture over all and sprinkle with remaining cheese.  
  14.  Bake 15-20 minutes until cheese is melted and burritos are heated 
  15.  Serve each burrito with extra sauce from pan spooned over the top.  
  16.  Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce 
   and chopped tomatoes available to sprinkle on as desired.  
  classic green chili wet buritto

  Ingredients :
  1 lb. pork (lower quality. Fat for flavor, fat for flavor!!!)
  24-30 oz canned anaheim green chilis 
  (you can use fresh if you want, but you'll be simmering them for several 
  hours and the result will be essentially the same)
  18-24 oz canned stewed tomatoes (same as anaheims on freshness)
  4 cloves garlic
  a bunch of big flour tortillas
  cheese of some sort (I prefer jack or pepper jack, but chedder's good, too)

  Dice up the tomatoes, chilis and pork and throw them all in a large stew 
  pot. Drain all the juices INTO the pot, you'll need them. Add some salt 
  and pepper to taste (figuratively, don't go drinking the raw pork soup). 
  I also like to add a little paprika, but this is not a mix to get carried 
  away with on the spices.

  Bring to a boil, then reduce to a simmer and leave there, stirring every 
  so often for several hours. Basically, wait until the broth starts to grow 
  clear. Once this occurs, crush and add the garlic and cook for another 
  10-15 minutes.

  Preheat the oven at a light broil. Fill the tortillas with the green chili, 
  then roll them on an oven friendly plate or similar surface and pour MORE 
  of the delicious stuff on top. Cover liberally with the grated cheese. Bake 
  until the cheese starts to get a little crisp, then take out and devour.

  I prefer this with only a little of the broth, so mine are pretty dry wet
  burritos, but you can also put them in a shallow plate and get the bottom 
  pretty thick with the broth. This makes a more traditional wet burrito. 
  Also, feel free to try adding refried beans and even substituting beef for 
  the pork.
  Burrito Meat
  Lightly brown 80/20 Ground Beef. Add 1 ounce of Moctezuma Burrito Seasoning 
  #2 for each pound of beef.  Add 8 ounces of fresh chopped onions for each 
  10 pounds of beef.  Continue browning ground beef.  Mix well; do not drain 
  grease from beef.
  Recommended Uses: Tacos, Tostadas, Burritos, Enchiladas, Chalupas, Taco 
  Salad, Super Nachos.
  All Meat Wet Burrito
  1 12" Flour Tortilla
  4 oz. Burrito Meat (Recipe Above)
  1 oz. Shredded Lettuce
  1 oz. Diced Tomatoes
  2 oz. Shredded Cheddar or Colby Cheese
  4 oz. Moctezuma Burrito/Enchilada Sauce
  Add burrito meat, lettuce and tomatoes to center of tortilla. 
  Fold tortilla over twice.  Cover with burrito sauce over entire 
  surface of tortilla.  Add shredded cheese. 
  Put into microwave for 2 minutes or until cheese is melted. 
  Garnish with onions and sour cream. 
   Bean and Meat Wet Burrito
  Prepare as All Meat Wet Burrito, above, except leave off 2 oz. of Burrito 
  Meat and substitute 2 oz. Refried Beans. 

Chicken Taco Casserole

----- Original Message -----
From: "Amanda" 
To: phaedrus
Sent: Monday, January 13, 2003 1:54 PM
Subject: casserole

> Hello Phaedrus,
> A while ago, I found a really great  casserole recipe online.  It is 
> with chicken breasts, cream of chicken, cream of mushroom, shredded 
> cheese, diced tomatoes, and tortilla chips.  I have not been able to 
> find it since; all I find now are similar recipes, but they use plain 
> tortillas and not the chips.  I tried the recipes, but the tortillas 
> made it kind of slimy.  Do you know of the recipe that uses tortilla 
> chips, and not just regular tortillas?
> Thank you so much!
> Amanda 

Hi Amanda,

Well, I don't know about finding the exact same recipe, but I found several similar recipes that use tortilla chips. See below.


Mexican  Chicken  Casserole

 Ingredients :
 1 can cream of mushroom soup
 1 can cream of chicken soup
 1 can Rotel tomatoes
 1 Tsp. oregano
 1 tsp. chili powder
 1 tsp. ground cumin
 1 lb. Cheddar cheese, grated
 5 chicken breasts or meat from whole
    chicken, cooked, boned and chopped
 1 bag tortilla chips
 1 med. onion, chopped

 Preparation :
   Saute' onion in 2 teaspoons margarine.  Add soups, tomatoes,
 seasonings and almost all of cheese.  (Leave enough cheese to
 sprinkle on top).  In a 9 x 13 pan, layer chips, chicken mixture and
 top with chips.  Sprinkle cheese on top.  Bake at 350 degrees for 25
 minutes.  Note:  you may add a little of chicken broth if mixture is
 to thick.
 Mexican  Chicken  Casserole

 Ingredients :
 3 - 4 chicken breasts
 1 1/2 cans cream of mushroom soup
 2 cans diced green chilies
 2 c.sour cream
 2 c. grated Cheddar cheese
 1 c. bell pepper, chopped
 1 onion, chopped sm.
 1 (7 - 9 oz.) pkg. tortilla chips, crushed

 Preparation :
   Cook chicken and cut into pieces.  Saute onion and pepper in small
 amount of oil until soft.  Mix remaining ingredients until
 thoroughly mixed, then add onion and pepper mixture, then chicken
 and mix.  Put 1/2 crushed chips into ungreased 9 x 13 inch
 casserole.  Pour mixture on top, then top with remaining chips.
 Bake at 350 degrees for 40 minutes until bubbly.
 Chicken  Taco  Casserole

 Ingredients :
 1 (10 1/2 oz.)  pkg. tortilla chips, crushed
 8 (10 oz.) chedder cheese, grated
 1 can mushroom soup
 1 can cream of chicken soup
 1 onion, chopped
 1 can Milnot milk
 1 sm. can green chilies, chopped
 1 whole chicken or 4 to 5 chicken
    breasts, boiled and chunked.

 Preparation :
   Mix soup and milk together.  Add chicken pieces, onion and green
 chilies.  Layer 1/2 chips, soup and chicken mixture and the other
 1/2 chips on top.  Cook at 350 degrees for 30 minutes.  Top with
 grated cheese and let melt.
 Chicken  Tortilla  Casserole

 Ingredients :
 2 to 3 boneless chicken breasts (1 1/2 lbs.), stew with bayleaf and onion until cooked 30 to 40 minutes
 1 onion, diced
 1 can cream of mushroom soup
 1 can cream of chicken soup
 1 pkg. tortilla chips (plain)
 2 cans Old El Paso tomatoes and green chilies sauce
 3 c. grated longhorn cheddar cheese
 Cumin, optional

 Preparation :
    Combine mushroom soup and chicken soup together.  In 2 quart dish
 place a layer of chips, 1/2 chicken, 1/2 soup mixture, chips, 1 can
 sauce (seasoned with cumin), 1/2 onions, 1/3 cheese, repeat, end
 with a layer of cheese.  Bake at 350 degrees for 1 hour.
 Viva  La  Chicken  Tortilla  Casserole

 Ingredients :
 4 whole chicken breasts
 7 oz. bag corn tortilla chips
 1 onion, grated
 1 can cream of mushroom soup, undiluted
 1 can cream of chicken soup, undiluted
 1 c. sour cream
 7 oz. can green chili salsa
 1/2 tsp. garlic salt
 1/2 lb. sharp cheddar cheese, grated
 1/2 lb. Jack cheese, grated
 1 c. ripe olives, sliced

 Preparation :
    Wrap chicken breasts in aluminum foil.  Bake in 400 degree oven
 for 1 hour or until chicken is tender.  Open foil; cool.  Debone
 chicken; cut into large bite size pieces.  Combine onion, soups,
 sour cream, chili salsa and garlic salt; stir until blended. Butter
 a large shallow baking dish 9 x 13 inches.  Place a layer of
 tortilla chips on bottom and a layer of chicken on top.  Spoon salsa
 soup mixture over chicken; sprinkle with half the olives and cheese.
  Repeat layers, ending with a layer of cheese.  Cover with foil.
 Refrigerate overnight.  Bake in 350 degree oven 1 hour until bubbly.
  Makes 10 to 12 servings. 

Truffle Cookies

----- Original Message -----
From: "Carol"
To: phaedrus
Sent: Monday, January 13, 2003 3:30 PM
Subject: Truffle cookies

I'm looking for a recipe for Truffle cookies that will be close to 
Oceanview Sweets Truffle Cookies(they were featured on food finds 
on the food network show) that has now been turned over to under another company name.

Hello Carol,

The rub is, since I have never had Oceanview Sweets Truffle Cookies, how am I to know a similar recipe when I see it?


Chocolate Truffle Cookies

4 squares (1 ounce each) unsweetened chocolate
2 cups (12 ounces) semisweet chocolate chips, divided
1/3 cup butter or margarine
1 cup sugar
3 eggs
1-1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
Confectioner's sugar

In a microwave or double boiler; melt unsweetened chocolate, 1 cup of
chocolate chips and butter; cool for 10 minutes. In a mixing bowl, beat
sugar and eggs for 2 minutes. Beat in vanilla and the chocolate mixture.
Combine flour, cocoa, baking powder and salt; beat into chocolate mixture.
Stir in remaining chocolate chips. Cover and chill for at least 3 hours.
Remove 1 cup of dough. With lightly floured hands, roll into 1-inch balls.
Place on ungreased baking sheets. Bake at 350 for 10-12 minutes or until
lightly puffed and set. Cool on pan 3-4 minutes before removing to a wire
rack to cool completely. Repeat with remaining dough. Dust with
confectioners' sugar. YIELD: about 4 dozen.

English Fairy Cakes

  ----- Original Message ----- 
  From: likeswords 
  To: phaedrus
  Sent: Monday, January 13, 2003 1:34 PM
  Subject: Fairy cakes

  Hello there,

  I am delighted to find your web site, and I hope you will be able to help 
  me find a recipe for the "fairy cakes" that are always being discussed in 
  the somewhat old-fashioned British fiction that I read.  I did find a 
  reference to the "grease proof baking cases" that I assume are cupcake 
  papers; does it follow that fairy cakes are just cupcakes?

  Thank you.

Hi Likes,

I found a couple of recipes, one from the UK and one from New Zealand. See below. Yes, they are basically cup cakes, therefore the "baking cases". The New Zealand recipe does calls for wings, though...


  Fairy Cakes 


  125g fresh fruit, such as strawberries, peaches, apples, pears or bananas 
  125g soft margarine 
  125g caster sugar 
  125g self-raising flour 
  1 tsp baking powder 
  2 large eggs 
  1 tsp natural vanilla extract or cinnamon or ground mixed spice 

  For the icing: 
  250g icing sugar 
  3 tbsp fruit juice or water 
  edible food colouring 
  sweets or tubes of writing icing, to decorate 
  assorted sweets 


  1. Ask an adult to preheat the oven to 190C/375F/gas mark 5 and chop the 
  fruit into small pieces with a knife on the chopping board. Wash your 
  hands, then put the paper cases in the bun trays. 
  2. Put the margarine and sugar in a large bowl. Sift in the flour and 
  baking powder. Break in the eggs and add the vanilla extract, cinnamon 
  or ground mixed spice. 
  3. Beat with a wooden spoon until evenly mixed - the mixture should fall 
  easily off the spoon when lightly tapped against the side of the bowl. 
  4. Stir the fruit into the cake mixture, and spoon into the cake cases, 
  using a teaspoon. Ask an adult to cook them towards the centre of the 
  oven for 18-20 minutes until risen, golden and springy to the touch. 
  5. Ask an adult to remove trays from the oven. Cool slightly, then lift 
  out with a palette knife. Transfer to a cooling rack until cold. 
  6. To decorate, sift the icing sugar into a bowl and add the fruit juice 
  or water a little at a time. Mix to a thick icing. Add food colouring, 
  or leave half of the icing white and colour the remaining half. 
  7. Spoon a little icing on to each cake and spread with a knife. Leave 
  to set. Decorate by sticking on sweets or drawing funny faces with writing 
  Fairy Cakes
  Serves 18 
  125 grams  butter 
  3/4 cup  caster sugar 
  1 tsp  vanilla or lemon essence 
  2 eggs 
  2 cups  self-raising flour 
  1/2 cup  milk 
  1/2 cup  jam 
  1/2 cup  cream, whipped 
   icing sugar to dust with 
  1. Beat the butter, sugar and vanilla or lemon essence until creamy. 
  2. Beat in the eggs one at a time. 
  3. Fold in the sifted flour alternately with the milk. 
  4. Three-quarters fill 18 well-greased paper patty cases or well-greased 
  muffin tins. 
  5. Bake at 180C for 12-15 minutes until well risen and golden. Cool on 
  a cake rack. 
  6. Cut out a small circle in the top of each cake and cut each circle 
  in half. Spoon a little jam in the centre hollow and top with whipped 
  cream. Arrange paper cutout wings into the cream and dust with icing 
  sugar before serving.  

Microwave Caramel Corn

  ----- Original Message ----- 
  From: Marilynn 
  To: phaedrus
  Sent: Tuesday, January 14, 2003 7:31 PM
  Subject: Microwave Carmel Corn 

  I had  a simple recipe for carmel corn made in the microwave using a bag 
  of popped microwave popcorn. I think it was from Women's Day or Family 
  Circle Magazine. It turned out perfect every time. I lost the recipe. 
  Can you help?

Hi Marilynn,

Below are the ones in the ol' database.


  Microwave  Caramel  Corn

   Ingredients : 
   1 c. brown sugar
   1/4 c. light corn syrup
   1/2 c. margarine
   1/2 tsp. baking soda
   4 qts. popped corn (I use 2 pkgs. IGA
      microwave popcorn)
   2 c. salted peanuts

   Preparation : 
      Cook brown sugar, margarine, and corn syrup for 2 1/2 minutes on
   high in microwave.  Stir.  Cook for 3 minutes longer on high.  (I
   cook mine a little longer because I have a small microwave and the
   wattage is lower.)  Stir in baking soda.
   Microwave  Caramel  Corn

   Ingredients : 
   1/3 c. butter or margarine
   2/3 c. firmly packed brown sugar
   1/3 c. light or dark corn syrup
   1/4 tsp. baking soda
   1/2 tsp. vanilla
   1 pop and serve bag, 3.5 oz., Jolly
      Time Microwave Popcorn, butter or
      natural flavor

   Preparation : 
      In a shallow baking dish, microwave butter on High until melted,
   about 1 1/2 minutes.  Stir in brown sugar and corn syrup.  Microwave
   on High until mixture boils, about 3 minutes, stirring once. 
   Microwave on High 3 to 4 minutes without stirring.  Stir in soda,
   vanilla and popped corn.  Microwave on 75% power approximately 6
   minutes.  Stir to coat popcorn evenly.  Cool.  Break apart.  Store
   in covered container. Makes about 2 quarts. 
   Microwave  Caramel  Corn

   Ingredients : 
   1/3 c. margarine
   2/3 c. brown sugar
   1/3 c. corn syrup
   1/4 tsp. baking soda
   1/2 tsp. vanilla
   1 pop & serve bag of microwave
      popcorn (3.5 oz.)

   Preparation : 
      In shallow baking dish, microwave margarine on high until melted.
    Stir in brown sugar and corn syrup.  Microwave on high until
   mixture boils, about 3 minutes stirring once.  Microwave on high 3-4
   minutes without stirring.  Stir in soda, vanilla and popped corn. 
   Microwave on 75% power for 6 minutes.  Stir to coat popcorn evenly,
   cool.  Break apart.  Store in covered container.
   Microwave  Caramel  Corn

   Ingredients : 
   2 bags popped microwave popcorn
   Or 14-16 1/2 c. popped & 1 tsp. salt
   1 c. brown sugar
   1/2 c. butter or margarine
   1/2 c. light Karo syrup
   1 tsp. baking soda
   1/2 tsp. Butternut or vanilla
      flavoring (butternut is our
   1 c. peanuts (optional)

   Preparation : 
     Place popped corn in a grocery bag.  Place brown sugar, margarine
   and syrup in a microwave safe glass bowl and microwave on high for
   2-3 minutes, stir, cook on high 3 more minutes.  Pour flavoring and
   soda into sugar mixture.  It will foam up a you stir.  When doubled,
   pour over popcorn and mix with a wooden spoon.  Fold bag down two
   times and microwave on high for 1 1/2 minutes.  Pour out on counter
   to cool.   


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