Noreen’s Kitchen: Restaurant Style Breadsticks Quick and Easy!

Noreen’s Kitchen: Restaurant Style Breadsticks Quick and Easy!

I Googled and this is the closest i found.

8 (8″) flour tortillas
1 1/2 C. tomato juice (i use 2 cups)
1 envelope taco seasoning mix
1 T. olive oil
1/2 – 1 lb. ground beef
1 (16 oz.) can refried beans
3 C. shredded Cheddar cheese, divided
1 small avocado
1 T. lemon juice
1 1/2 C. shredded lettuce
1 C. chopped tomato

Wrap tortillas securely in aluminum foil; bake at 350°F for 15 minutes or until thoroughly heated. Combine tomato juice, seasoning mix and oil; stir well, and set aside. Cook ground beef in a large skillet until browned, stirring to crumble; drain. Stir in beans and 1/2 cup tomato juice mixture. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until mixture is thoroughly heated, stirring occasionally. Remove from heat. Place 1/4 cup beef mixture and 2 1/2 tablespoons cheese down center of each tortilla. Roll up tortillas, and place seam side down in a lightly greased 13×9″ baking dish. Pour remaining tomato juice mixture over casserole. Cover and bake at 350°F for 30 to 35 minutes. Uncover and sprinkle with remaining cheese; bake an additional 5 minutes or until cheese melts. Peel and cube avocado; toss with lemon juice. Sprinkle avocado, lettuce and tomato over casserole. Serve immediately. Yields 4 servings. Note: serve with chopped green onions, sliced black olives, sour cream & salsa if desired.

Here’s one for rooster sauce.

Sriracha (Rooster) sauce recipe
Posted on 10.14.04 by Nick Lindauer @ 3:58 pm Comments:
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Sriracha Hot Sauce Recipe

Fill a container half full with peeled garlic cloves. Fill the rest of the way with 2 (at least) habaneros and a mix of dried serrano and cayenne pods that have been stemmed but not seeded. Add 1 tablespoon of non-iodized salt and fill the container (to cover chile pods and garlic) with 5% strength white vinegar. Cider vinegar or wine vinegar will work but will give you a different flavour.

As the chile pods re-hydrate top up the liquid with water or vinegar. After a few days to a week of steeping in the vinegar dump the whole mess into the food processor or blender and puree until a smooth, thick consistency is reached. If the mixture is too thick it may be thinned with vinegar or water.

The resulting sauce is tangy, quite garlicky and very tasty. Mixed 50/50 with tomato sauce (American catsup) it makes a very nice seafood coctail sauce. Or ir can serve as a salsa on tortilla chips. It’s very versatile.

Chilehead Comments:
Posted by: Nick Lindauer – Categories: Uncategorized
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