Meximelt A La Amy Recipe Foodcom Recipes

MEXIMELT A LA AMY

Steps:

• Prepare the hamburger meat and drain off all the grease and/or water. Season.
• Microwave the tortilla until it is soft and easy to roll.
• Place a layer of ground beef in the bottom.
• Combine all the cheeses (I just throw it all in a zip-top bag and shake so if there is any left over, I can have it for later.)and sprinkle the desired amount over the beef.
• Add desired amount of salsa, but do not use too much.
• (This is sort of like a taco, only the cheese is melted and there is no lettuce or sour cream or any other toppings.).
• Fold in half and place on a plate.
• Microwave for 30 seconds or just until the cheese is melted.

STOMACH ACHE RELIEF WITH THE HELP OF HONEY

Steps:

• Mix all the ingredients and drink first thing in the morning.
• Hope you feel better soon.

BASIC BREAD SPONGE FROM AMY

Steps:

• Whisk the yeast into the water. Allow to sit for about three minutes. Add the flour, mixing for another three minutes. Place in a nonreactive bowl and cover. Allow to sit in a draft-free spot until it rises and gets thick and sticky. This will take about eight hours.
• Use a spoon to stir the sponge down before measuring for use in a bread.
• Once risen, refrigerate for up to three days. Allow to come to room temperature before using. If it goes beyond three days, discard all but 1 cup of the sponge and make the recipe, adding the reserved sponge with the flour. Stir for two or three minutes before using.
• For all of the breads based upon this sponge, allow two days since the doughs require overnight refrigeration.
• For the best results, use as little of the kneading flour as possible.
• To allow yourself to slide the loaves into the oven, form them on a baking sheet without sides or on the bottom of one with sides that is turned upside-down.
• If you do not have a stone or tiles, bake directly on the baking sheet(s) upon which you formed the loaves (be sure to use either cornmeal or parchment between the dough and the sheet).
• All of the breads based upon the sponge can be frozen for up to two weeks. Don't freeze until the bread has cooled thoroughly - then wrap in foil and freeze. When ready to use, thaw them, still wrapped, at room temperature overnight. Then, unwrap and warm at 350 degrees for 5 or 10 minutes. Alternatively, you could warm the frozen and wrapped loaves at 300 for 35 to 40 minutes.

TUMMY-ACHE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Boil macaroni as directed on box.
• Heat olive oil in a large fry pan over medium heat.
• Add onions to pan and cook for 2-3 minutes until slightly soft.
• Add ground beef to pan and cook until browned.
• Add green pepper to pan about 2 minutes before beef is browned. This is optional but the green pepper will be crunchy otherwise.
• While ground beef is cooking, combine diced tomatoes, mushroom soup, cheddar cheese, 1/2 of the french fried onions, and season-all in a large bowl.
• When the ground beef is done, drain grease, and add beef and cooked/drained macaroni to bowl.
• Mix ingredients in bowl and transfer to 3 quart baking pan.
• Bake uncovered for 25 minutes.
• Sprinkle the remaining french fried onions over the top of casserole and bake for an additional 5 minutes.

PEKING STYLE CHICKEN

Steps:

• Trim chicken fillets of all fat and sinew.
• Place hoisin, soy, vinegar, garlic and ginger in large bowl and stir.
• Add chicken and marinate for 20 minutes.
• Remove chicken from marinade, reserving the marinade.
• Cook chicken on hot bbq or under a hot grill 4 minutes each side. Remove and stand 5 minutes.
• Cut tortillas in half, wrap in foil andwarm in the oven.
• Place remaining marinade in a small suacepan and heat until mixture boils. Pour the hot mixture into a serving bowl.
• Slice chicken into strips (I sometimes pre-slice my chicken and grill it that way to save this step - but cook the chicken for less time).
• Allow your guests to place chicken strips with shallots, cucumber and sauce in the warmed tortilla and enjoy!