| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Niger |
Toohot01 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Plum tomatoes; halved |
| 8 |
|
Garlic cloves; halved |
| 1 |
lg |
Onion; roughly chopped |
| 1/2 |
c |
Water |
| 2 |
ts |
Salt |
| 1/2 |
c |
Olive oil |
| 12 |
oz |
Fideo; vermicelli or angel hair pasta, broken in 1" pieces |
| 4 |
|
Dried chipotle chiles |
| 2 |
c |
Chicken broth; preferably homemade |
| 3/4 |
c |
Grated Anejo cheese |
| 1 |
|
Avocado; peeled, and |
|
|
Cut into 8 slices; for garnish |
| 1 |
sm |
Bunch Cilantro; leaves only, chopped, for garnish |
INSTRUCTIONS
In a blender jar, combine the tomatoes, garlic, onion, water, and
salt. Puree until smooth and set aside. Preheat the oven to 350
degrees and lightly oil a medium baking dish. In a large heavy sauce
pan heat the olive oil over medium-low heat. Add the pasta and saute,
stirring frequently, until golden-brown. Be careful not to burn the
noodles. Add the chiles and continue stirring over the heat for 2
minutes more. Add the tomato puree and the chicken broth to the pan
and stir together until the liquid comes to a simmer, then transfer
to the baking dish. Cover the dish with aluminum foil and bake for 10
to 15 minutes, until all the liquid has been absorbed and the noodles
are tender. Remove the foil from the pan and distribute the cheese
over the top and increase the oven heat to 400 degrees. Cook for 10
minutes more, until the top is bubbling and golden. Serve with a
slice or 2 of avocado and a sprinkling of cilantro. This recipe
yields 6 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6257 broadcast
04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-18-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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