Shrimp-Stuffed Chimichangas Recipe
Shrimp-Stuffed Chimichangas
10 slices bacon
50 large Rocky Point shrimp
1 1/2 cups Monterey jack cheese, shredded
1 cup thick fresh salsa
2 fresh tomatoes, chopped
2 cans green chile strips, diced
6 (12-inch) flour tortillas
Fry bacon until crisp enough to chop
Remove bacon & retain about 2 tablespoons fat in pan
Peel & de-vein shrimp, then chunk
Grill in pan 1 min
Stir in cheese, salsa, tomatoes & chiles
Turn to blend, but not long or shrimp will become tough
Divide & pile on tortillas
Fold all sides over & fasten with wooden picks
Slide carefully into hot oil & brown lightly
Drain on paper towels
(Or bake at 400 deg F for 7 to 10 mins
)
Caramel Tortilla Pie Recipe
Caramel Tortilla Pie
8 flour tortillas for burritos
2 cups pecan pieces
1/3 cup butter
1 1/4 cups firmly packed brown sugar
1/2 cup heavy whipping cream
3 tablespoons all-purpose flour
1 1/2 tsps cinnamon
Heat oven to 350 deg F
Spray a 15 x 10 x 1-inch baking pan (jellyroll pan) with nonstick cooking spray
In a medium saucepan, combine pecan pieces & butter; cook & stir over medium heat until butter is melted & pecans are toasted
Remove from heat
Stir in brown sugar, whipping cream, flour & cinnamon
Place one tortilla on sprayed pan
Spread heaping 1/3 cup pecan mixture evenly over tortilla
Repeat layers two more times
Top with a fourth tortilla
Make another stack on same baking pan using remaining 4 tortillas & pecan mixture
Bake for 15 mins
Cool slightly; cut into wedges
If desired, serve topped with a scoop of vanilla ice cream
Makes 12 servings
Greek Walnut Cake Recipe
Greek Walnut Cake
Posted by Olga at recipegoldmine
com 4/4/02 5:34:04 pm
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup finely chopped walnuts
4 eggs, separated
1/2 teaspoon cream of tartar
1 1/2 cups granulated sugar, divided
1/4 cup sweetened apple juice
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
In medium bowl, sift together flour, baking powder, cinnamon and cloves
Stir in walnuts
Set aside
In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy
Add 1/2 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks
(Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved
)
In small mixing bowl, beat egg yolks at high speed until thick and lemon-colored, about 5 minutes
Gradually beat in 1/2 cup of the remaining sugar
Sprinkle flour mixture over whites
Add beaten yolk mixture
Gently, but thoroughly, fold yolk mixture into whites
Pour into greased and floured 10-inch springform pan
Gently spread batter evenly
Bake in preheated 350 degrees F oven until top springs back when lightly touched with finger, about 45 to 50 minutes
Remove cake from oven
Cool completely
Remove cake from pan and invert onto serving platter
Pierce top of cake with a skewer or fork
In small saucepan, stir together apple juice, remaining 1/2 cup sugar, lemon juice and lemon peel
Cook over medium-high heat, stirring constantly, until mixture boils
Remove from heat
Slowly spoon syrup over cake until absorbed
Serves 8