Custom Search

2002

TODAY's CASES:

Shredded Beef Burritos

 
  ----- Original Message ----- 
  From: Andra 
  To: phaedrus
  Sent: Tuesday, July 23, 2002 1:45 AM
  Subject: Burrito recipe!


  Hi,
  I have heard wonderful things about your site and hope you can help.  
  I've been searching for a particular burrito recipe for ages.  
  I had what a restaurant called California Burritos...shredded beef 
  in a wonderful brown sauce (not tomato-based) and they served them 
  in a restaurant in Wasco, California about 30 years ago and I've had 
  them in a restaurant in Kaiserslautern, Germany.  The brown sauce/gravy 
  is what I'm very confused about.  Can you help?  
  Andra

Hi Andra,

Well, I found a lot of references to "california burritos", but no recipes for them. I've never had one, and I'm not sure what makes them different because some of them do seem to be tomato based, many are guacamole based, and a few are chili-powder based. I did find a couple of burrito recipes that may be similar to what you want, and a recipe for Mexican shredded beef. These are below.

Also, see this site:
Burritos

Phaed

  Burritos

  Carnitas
  1/2 cup guacamole or 1 avocado, sliced
  4 12-inch flour tortillas
  3/4 cup canned or homemade refried beans, heated through
  1 cup shredded lettuce
  1/4 cup homemade or canned salsa
  Makes 4 burritos

  . Prepare meat and guacamole.
  . For each burrito, heat a tortilla on a large, ungreased griddle until 
  hot and pliable but not dry. Place about 1/2 cup meat filling a little 
  below center. Add about 3 tablespoons refried beans, a little shredded 
  lettuce and about 2 tablespoons guacamole or an avocado slice. Top with 
  about 1 tablespoon salsa. Fold sides of tortilla over filling to center. 
  Fold bottom over filling and roll up, enclosing filling completely. 
  Serve immediately.
  --------------------------------------
  Mexican Shredded Spiced Beef (Carnitas)
   
   Recipe By     : the California Culinary Academy
   Serving Size  : 20   Preparation Time :5:00
   Categories    : Mexican                          Tuna
                   Microwave
   
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      5 1/2  pounds        beef chuck roast
        1/4  cup           bottled hot chile salsa
      5      cloves        garlic -- minced
      2 1/2  tablespoons   chili powder
      2      tablespoons   fresh oregano -- chopped
      1 1/2  teaspoons     ground cumin
     16      ounces        canned stewed tomatoes
                           salt to taste
   
   1. Preheat oven to 300 degrees F. Trim excess fat from roast.
   2. Mix together salsa, garlic, chili powder, oregano, and 
      cumin to make a paste. Spread on roast.
   3. Wrap roast in a large piece of aluminum foil, folding edges 
      to seal tightly. Place in roasting pan, with seam of aluminum 
     foil up.
   4. Bake until meat is so tender that it will shred easily, 4 to 
      4-1/2 hours.
   5. Unwrap meat; discard fat and bones. Skim fat from drippings 
      and reserve drippings. When roast is cool enough to handle, 
     shred meat.
   6. Transfer meat and drippings to a large pan. Stir in tomatoes 
      and their juice, breaking them up into small bits. Heat through. 
      Season with salt; adjust flavors to taste, adding more salsa and 
      seasonings if desired.
   
   Makes about 7 cups shredded beef (enough for about twenty 8-inch tortillas).
   
   * Timesaver Tip: Beef can be made up to 3 days ahead and stored, 
   covered, in refrigerator. It can also be frozen at 0 degrees F up 
   to 3 months. To freeze, package beef in meal-sized servings.
   
   Microwave Version:
   
   1. Trim excess fat from roast. Mix together salsa, garlic, chili 
      powder,oregano, and cumin to make a paste. Spread on roast.
   2. Place roast in a large (14- by 20-inch) oven cooking bag; 
      squeeze out most of the air and tie securely. Place roast in a 
      large baking dish.
   3. Microwave roast on 100% power for 10 minutes. Reduce power to 
      50% and microwave until meat is so tender it will shred easily, 
      about 2 hours.
   4. Unwrap meat; discard fat and bones. Skim fat from drippings and 
      reserve drippings. When roast is cool enough to handle, shred meat.
   5. Transfer meat and drippings into a 2-quart casserole. Stir 
      in tomatoes, breaking them into small pieces. Microwave on 
      70% power until mixture is heated through, about 3 minutes. 
      Season with salt; adjust flavors to taste, adding more salsa 
      and seasonings if desired. 
      Preparation time: about 2-1/2 hours.
       - - - - - - - - - - - - - - - - - -
    NOTES : Use this tasty spiced beef to fill tacos, enchiladas, and 
      burritos. It's a particularly good recipe for the microwave oven, 
      which cuts cooking time by half, saving both energy and time. 
      The recipe makes enough to freeze half for a future meal.
  --------------------------
  Greg's Grande Shredded Beef Burritos

  3 lbs. boneless chuck roast or London broil
  2 Tbsp. California chile powder (heaping) if you can't find
  "California" try something else similar.

  3 Tbsp. dried minced onion (McCormick)
  1-2 Tbsp. garlic salt
  2 Tbsp. ground cumin seed
  3 cups water
  large flour tortillas 
  extra sharp cheddar cheese
  optional - guacamole

  Combine water and seasonings in 6 qt Dutch oven bring to full boil then 
  reduce to a simmer add beef (cut in med size pieces) cover and cook on 
  low flame until meat is tender, (2 hrs ?) Stir occasionally then, using 
  a couple of forks break apart the beef into shreds. (you should have lots 
  of sauce) if you like "wet burritos" then place beef (just a little sauce) 
  into a large flour tortilla. Add cheese and or onions. Roll the tortilla 
  into a burrito shape and cover with sauce and top with shredded cheddar 
  cheese and sliced black olives. Place in oven on low heat until cheese is 
  melted. (2-3 minutes?) If you like regular burritos, simply cook the beef 
  a little longer to reduce the amount of sauce

  Don't forget the  hot sauce - Pace Picante,  Cholula or Tapatio 

Jordan Marsh Blueberry Muffins

  ----- Original Message ----- 
  From: Brenda 
  To: phaedrus
  Sent: Tuesday, July 23, 2002 6:28 AM
  Subject: Jordan Marsh Blueberry Muffins

  Hi,    
  I am looking for an old recipe for delicious blueberry muffins that 
  originated in the Jordan Marsh department store in Boston in the 40's 
  or 50's. It was a trademark of the stores restaurant, and I cannot find 
  it anywhere...please help me if you can.     
  Thank you in advance.    
  Brenda

Hello Brenda,

I wish they were all as easy as this one was.

Phaed

Jordan Marsh Blueberry Muffins Recipe By : Jordan Marsh Stores Serving Size : 12 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- softened 1 cup sugar 2 eggs 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup 1% low-fat milk 1 teaspoon vanilla 2 1/2 c blueberries sugar Preheat oven to 375F. In a large mixing bowl, cream butter, sugar & eggs. Sift dry ingredients together & add alternately with milk & vanilla to the creamed mixture. Fold berries into the batter & spoon into greased muffin pan. Sprinkle with sugar and bake 30 minutes. - - - - - - - - - - - - - - - - - - NOTES : Leave the muffins in the muffin tin 3-5 minutes after baking & they'll be easier to remove from the pan.


Oatmeal Pudding Cookies

  ----- Original Message ----- 
  From: Brenda 
  To: phaedrus
  Sent: Tuesday, July 23, 2002 12:36 PM
  Subject: Oatmeal Pudding Cookies

  Do you have the recipe for the Oatmeal Pudding Cookies?  They were on the 
  order of the chocolate chip.

  Thanks
  Brenda

Hi Brenda,

Is this the one?

Phaed

  Oatmeal Pudding Cookies
   
  1 cup butter flavored shortening 
  3/4 cup packed brown sugar 
  1/4 cup white sugar 
  1 (3.5 ounce) package instant vanilla pudding mix 
  2 eggs 
  1 1/4 cups all-purpose flour 
  1 teaspoon baking soda 
  3 1/2 cups rolled oats 
  1 cup raisins (optional) 
   

   Directions     
  1 Preheat oven to 350 degrees F (175 degrees C). Line baking 
    sheets with parchment paper. 
  2 In a large bowl, cream together shortening, brown sugar, and 
    white sugar until smooth. Blend in instant pudding, then beat 
    in eggs until the batter is light and fluffy. Combine flour 
    and baking soda; mix into the batter. Stir in oats and raisins. 
    Dough will be stiff. Drop dough by spoonfuls onto the prepared 
    baking sheets. 
  3 Bake for 8 to 12 minutes in the preheated oven, or until firm. 
    Cool on wire racks. 
    
   Makes 60 servings 

Macaroni Grill Chocolate Cake

----- Original Message -----
From: Jessica
To: phaed
Sent: Tuesday, July 23, 2002 2:38 PM
Subject: Macroni Grill Choc Cake

> Hi Uncle Phaedrus.
>
> Wondering if you might know how or where to find the following:
>
> Romano Macaroni Grill's Chocolate Cake
>
> Thanks very much.
> Jessica 

Hello Jessica,

See below.

Phaed

Macaroni Grill Chocolate Cake

This recipe is from the Macaroni Grill. It makes a huge cake, restaurant
size, and could be halved and still fit in an 13 X 9 oblong cake pan. 
It is served warm at the restaurant with a ganache frositng.

List of Ingredients

Cake ingredients:

3 1/2 cups mayonaise
3 1/2 cups cold brewed coffee
1/2 oz vanilla
1.75 lbs cake flour
1/8 cup baking soda
6 oz cocoa powder
1.5 lbs granulated sugar

Ganache Frosting ingredients:

2 cups heavy whipping cream
16 ounces semisweet chocolate, cut into 1/4-inch pieces or use packaged
chocolate chips.

Preheat oven to 350 degrees

Sift flour, baking soda, cocoa powder and sugar so there are no lumps and
texture is smooth. Make sure that brewed coffee is at room temp and not
warm. This will prevent a reaction with the baking soda.

Mix ingredients, but do not over mix. Bake in 2 - 13X9 inch pans or a large
sheet cake pan. The manager could not advise me on the cooking time as they
make this commercially, but said I should use a toothpick to check doneness
and make allowances for different oven usage.

Ganache Frosting:

Bring cream to a simmer in a medium nonreactive saucepan over medium heat.
Remove from heat and add chocolate all at once. Gently shake pan to make
sure all the chocolate is covered in the hot cream. Leave for 5 minutes.

Whisk the glaze smooth and put it through a fine wire mesh strainer into
another nonreactive saucepan(the glaze is easier to pour from a pan with a
handle--also it is handy to have the glaze in a pan in case you want to
reheat slightly). Pour over still warm cake.

As far as the presentation of the cake, drizzle frosting on the plate, place
the square of cake on the frosting and top with a mint leaf. Enjoy !!

Chocolate Graham Cracker Cake

----- Original Message -----
From: TMLM
To: phaedrus
Sent: Tuesday, July 23, 2002 7:22 PM
Subject: grahm cracker cake ???

> my mom use to make what i call a layer cake with graham crackers whipped
> whipping cream and the whipping cream was flavored chocolate, and she
> would layer like a lasagna and put in the fridge and we would wait about
> 2-3 hours before we could have a piece...any idea what this is called

Hello MLM,

Sure, it's a "chocolate graham cracker cake." See the recipe below.

Phaed

Chocolate  Graham  Cracker  Cake

 Ingredients :
 1 can Hershey's chocolate syrup
 1 pt. whipping cream
 1 box graham crackers (or more,depending on height you want)

 Preparation :
   Whip cream in large bowl until it peaks.  Gradually fold in
 chocolate syrup until you find a desirable chocolate flavor (save a
 little syrup to drizzle over top of cake).   In a 9x9 inch Pyrex
 dish, coat bottom of dish with cream mixture.  Arrange a layer of
 graham crackers and cover with cream mixture.  Continue until a
 "layer" cake is made.  Place in refrigerator overnight.  Slice and
 Enjoy!

""


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus