From list-reply@simpleinternet.com Tue May 11 13:30:40 2004 Date: Mon, 10 May 2004 12:40:29 +0000 (UTC) From: International Recipes OnLine Newsgroups: rec.food.recipes Subject: Crab Enchiladas with Chipotle Cream Sauce Followup-To: rec.food.cooking, rec.food.recipes Crab Enchiladas with Chipotle Cream Sauce submitted by tpogue I figured out how to import recipes from Eudora into my Mastercook program. I am looking for the Chipotle recipe that comes with this Crab Enchiladas dish. Anyone have it? Thanks, Terry * Exported from MasterCook Mac * Crab Enchiladas with Chipotle Cream Sauce Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Mexican Appetizers Hot/spicy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 lb Fresh wild mushrooms -(such as Chanterelle -Porcini and Shiitake) or -button mushrooms 2 Unsalted butter (1 cup) 1 tsp Shallot, minced 1/2 cup Dry vermouth 1 lb Cooked crabmeat, drained and -picked over Chipotle cream sauce, see -recipe 1/4 cup Snipped fresh chives 1/4 tsp Freshly ground pepper 12 Blue corn or corn tortillas Cut off any hard stems from mushrooms and discard. Thinly slice mushrooms. Melt 1/2 cup butter in heavy large skillet over medium-low heat. Add mushrooms and shallot and cook until tender, stirring frequently, about 10 minutes. Add vermouth and bring to boil. Reduce heat and simmer until almost no liquid remains in pan, stirring occasionally, about 6 minutes. Melt remaining 1/2 cup butter in heavy medium skillet over medium heat. Add crab and stir until heated through. Combine with mushrooms. Mix in 3/4 cup chipotle sauce, chives and pepper and bring to boil, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.) Set aside. Preheat oven to 350F. Stack tortillas and wrap in foil. Bake until heated through, about 10 minutes. Rewarm filling over low heat, stirring occasionally. Place 1 tortilla on each plate. Divide filling among tortillas. Fold tortilla up as for letter, enclosing filling. Turn enchiladas seam side down. Spoon remaining sauce over and serve. Makes 12 appetizer or 6 main-course servings. Recipe from Sonora Cafe, Los Angeles, California. Source: Bon Appetit - - - - - - - - - - - - - - - - - - Per serving: 12 Calories; 0g Fat (1% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/