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How much easier is it to be generous than just.

       ---Junius

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And the word of the Lord was published throughout all the region.

       --- Acts v 13:49, Sierra Verse #27411

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Category:

APPETIZER

Title:

OPEN FACED CORN QUESADILLAS WITH TOMATILLO SALSA

Ingredients:

2 ears corn
8 tomatillo husks removed
1-large garlic clove
1/2 small jalapeno minced
1 1/2-tablespoons minced fresh cilantro
cilantro leaves for garnish
1/2-teaspoon salt
6 corn tortillas 6-inch diameter
5 ounces grated gruyere cheese

Instructions:

Heat oven to 500. To remove the corn kernels, you'll need a sharp knife and a large bowl. Stand the cob upright in the bowl, and hold it by its base. Begin slicing off the kernels, always cutting away from your body. Remove three or four rows of kernels at a time, rotating the cob until they have all been removed. You will need about 2-cups of kernels. You'll also want to extract the delicious milk from the cob's surface. For this, run the dull side of the knife down the cob to squeeze the liquid out. Place tomatillo in a small roasting pan; roast in the oven until blackened and bursting, about 15 minutes. Place the tomatillo, garlic, and jalapeno in the bowl of a food processor. Pulse until pureed, about 30 seconds. Transfer to a small bowl. Stir in cilantro and salt.

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  Yours in Inspiration,


         --- R.A. Nagy

 

---Technologies by R.A. Nagy. Web Version 2.1.