View allAll Photos Tagged REFRIED
Excuse my crappy camera phone which doesn't know how to focus anymore. Anyway...
Made nachos again today. There are chips under there...with a generous layer of refried beans, and a double layer of cheddar cheese, topped with cilantro, onion, tomato, jalapenos, and avocado. Oh my god it was GOOD!
We're a happy family
We're a happy family
We're a happy family
Me mom and daddy
Sitting here in Queens
Eating refried beans
We're in all the magazines
Gulpin' down thorazines
We ain't got no friends
Our troubles never end
No Christmas cards to send
Daddy likes men
Daddy's telling lies
Baby's eating flies
Mommy's on pills
Baby's got the chills
I'm friends with the President
I'm friends with the Pope
We're all making fortunes
Selling Daddy's dope
Sitting here in Queens
Eating refried beans
We're in all the magazines
Gulpin' down thorazines
We ain't got no friends
Our troubles never end
No Christmas cards to send
Daddy likes men
We're a happy family
We're a happy family
We're a happy family
Me mom and daddy
Have the best of both worlds and enjoy Mexican food on Passover with these vegetarian bean tostadas. Just use matzoh instead of tortillas for all of the crunch of regular tostadas. Recipe and food photography by Jackie Alpers for FoodNetwork.com Get the recipe: www.foodnetwork.com/how-to/photos/lotsa-matzo-fun-recipes...
Sunday's lunch at home.
Other than the masa dough, all that I used to make these sopes was leftovers from this past week's cooking.
Refried Beans
Carne (beef) en Salsa de Molcajete
Butter Lettuce
Cotija cheese (a staple at home)
Red onions
Radishes
Green salsa
Maybe the best Mexican food in Huntsville, Alabama at The El Cazador Taqueria in The Stovehouse complex. Chicken Enchiladas with a salad, refried beans, rice, mixed vegetables and sour cream.
I make this dip a lot since it's so darn expensive to buy already made up at the store.
1 can of refried beans: Spread it out on a plate.
I then used Fage 0% non fat yogurt. You could use sour cream or a combination of sour cream and creamed cheese mixed together into a spread. Spread your mixture over the top of the refried beans.
Put enough Shredded Sharp Cheddar Cheese on top of the yogurt or sour cream mixture. I also sprinkled some feta cheese along with it simply because I had some.
Diced green onions (scallions) or onions, some diced green or various colored peppers, roma tomato, and a small can of some sliced black olives for the topping.
Make ahead, as it tastes even better left to set for several hours or over night in the fridge!
I made Mohawk Baked Beans from the “Blue Zones American Kitchen” cookbook which touts “100 Recipes to Live to 100”. I had to soak 2 lbs. of cranberry beans overnight, then simmer for 1.5 hours, then bake in a very low oven for up to 8 hours. They look nothing like the photograph, more like refried beans - mostly mushy with very few whole beans. The flavor was a bit bland, so if I make them again I’ll be looking for add-ins to make them more flavorful. I have so many left.overs, some of which will go into the freezer. My 365-2023: #123 of 365
Crispy corn tortilla topped with refried beans, chorizo sausage, melted cheddar cheese smothered in a green chili sauce a sunny side up egg with fresh pico de gallo and fried jalapeño peppers. This also came with hash browns and sourdough toast
I had this without the Jalapenos
Served at the Legends Steakhouse at the Franklin Hotel
Deadwood South Dakota
At the market in Xochimilco. Just made tlacoyo with blue corn, filled with mashed refried beans, topped with nopales and cheese... yum!
Recien hecha de maiz azul, rellena de frijoles, con nopalitos y queso encima... una delicia!
You called me "The American," and at first it hurt so much, because it set our differences between us like a stumbling block, firm and awkward and insurmountable. But then you said it again, and you took my hand, your long, strong fingers protective around mine, and you smiled at me in a way you didn't smile at British girls, and I almost saw it as you must - just maybe, not as an insult, but as a trait to love.
I am incorrigible, the way Americans tend to be, and when you told me I couldn't, I always did. You laughed at my cider-spewing nose and my flats filled with mud. You rolled your eyes at all of my layers and my obsession with refried beans. And slowly, gently, you slid my fingers away from my closely-held identity, and we walked all the way to town in the drizzle, and we burned Guy Fawkes on Bonfire Night, and I made a better Sunday Roast than you did, and you called me "The American" less and less, and it was less of an insult and more of a caress.
I forgot to tell myself that our differences were insurmountable. I forgot to be convinced that it would never work. I fancied bangers and jumpers and Marmite, damp mornings and loads of Wellies lined at the door, endless cups of tea and you by my side. With your firm fingers clenched around mine, I didn't doubt that it would happen.
But then you met her at a party, her Southern accent luring you from my side, and I understood for the first time that when you called me "The American," it didn't mean I'd be the only one there ever was.
Now I am "The American" no more, and I see you with her hand in yours as she spews cider out her nose. And while it should hurt to just be one in a line of "her"s, I cannot help but feel relieved, because it means I am free to be vibrant and creative and energetic and unique in addition to being Lady Liberty.
2 Roma tomatoes, halved
½ small red onion, cut into thick slices
3 garlic cloves
1 California chile
2 pasilla chiles
1 tsp oregano
Salt and pepper to taste
Lard
Preheat the oven to 350°F. Roast the tomatoes, onion, and garlic on a baking tray for 20 minutes, or until the skins are charred and easy to peel.
On a comal, toast the dried chiles until fragrant and pliable. Once toasted, soak the chiles in hot water for 30 minutes to an hour, or until they’re soft.
In a molcajete, mash the chiles and garlic together until smooth. Add the onions and continue mashing.
Remove the charred skin from the tomatoes and add them to the molcajete. Mash the tomatoes, leaving the salsa slightly textured rather than pureed.
Add oregano, salt, and pepper. Adjust seasoning to taste.
Refry with half a tablespoon of smoking hot lard.
¡Provecho!
lucky sundae's adorable doggie bento inspired me to check out the wonderful bento "character recipes" provided on the ajinomoto webpage as part of their contest.
my bento is copied from this cute chicken bento, except i made mine with trader joe's soy chicken nuggets.
the chickies' beaks are yellow beet, eyes and feet are nori, combs are soy pepperoni.
the chickies are sitting on rice, which is just one layer on top of a layer of shredded cheese, and beneath that a layer of refried black beans (all leftovers from veggie burritos the other night).
the top veggie portion is purple broccoli with a cheese-and-sesame flower, yellow wax beans, "twist" cut yellow squash and cucumber, asparagus, two red grape tomatoes, and maki's pickled radishes.
i liked this background paper, too, because to me it looks like little chick footprints!
[explored 10/22/09 #61]
Who I am is not easy for me to articulate. When I assess myself and my progress in life I'm always surprised by the fact that I'm not more evolved. I have to learn life lessons two, three, four times. Even when I GOT it, sometime later, it's gone. I now understand that for me, this is just how it works. Anymore I'm amused at my issues/mistakes/miscalculations, not disappointed in myself. I suppose that's also how it works, huh? We learn to take it easier on ourselves, we're only human. Blabbity blah...let's see, who am I?
I'm frequently odd.
I eat food hotter than most can imagine, having burned off my tastebuds long ago this is probably why I salt the crap out of my food. Even pepperoni pizza.
I'm greening up my life and really excited about that.
I would love to learn to surf but am terrified of sharks.
I often think I've communicated something very clearly but in retrospect have not.
I try to be a good friend but know I could be much better.
I have a deeper appreciation for refried beans than any one person probably should.
I'm strong.
That's the tip of the iceberg.
I thought Alterra only made crazy good coffee. This veg burrito was SUPER FANTASTIC. I hope to come here again.
"Nice zine" -ESPO
72 pages of black and white photos, full bleed, limited to 100 hand-numbered copies with a silk-screened cover.
Gritty, grimy and dripping with the ink of hundreds of markers and cans, Grilled is a tribute of sorts to the 50 Doors zines by Austin McManus. If you have written your name on a door in NYC in the last couple of years, you're probably in here.
Available at carnagenyc.bigcartel.com.
god and the buddhas
are all sitting at the bar
inside Mack’s Café Américain,
an upscale nightclub and gambling den,
in casamackblanca,
baja california sur,
mexico
god is dressed in a white tuxedo and
black bow tie,
chain-smoking lucky strikes,
eating chips & refried beans,
and sipping a budweiser.
the three buddhas
are drinking virgin piña coladas
with little pink umbrellas.
when not speaking, god is
part-singing, part-humming, off-key:
“you must remember this,
a kiss is just a kiss,
a sigh is just a sigh,
the fundamental things apply,
as time goes by.”
“jesus! i’m tired,” sighs god.
“tired?’ ask the buddhas, looking at one another,
“how can god get tired?”
“in case you’ve not been observant,”
says god, pointing a smoldering lucky,
“it’s a big universe. i mean,
there’s a lot of stuff in it, you know,
stars, galaxies, black holes, anti-matter …”
“you know, you name it and it’s there,”
god adds with a chuckle.
“ … and a lot more empty space,”
says the first buddha, timidly.
“yeah, seems like there’s a lot more nothing
than there is something out there,”
adds the second, a little unsure of what he had said.
“ … being and nothingness, i mean,
it’s perfectly obvious that non-being
always appears with the limits of human expectations,”
says the third buddha.
“there you go again with the Sartre stuff,” says god,
“you’re gonna get us all confused.”
“hey, i’ve just negated that bowl of bean dip
and i expect that i’ll order some more,” god adds,
while nodding to the waiter at the far end of the bar
who was already bringing god
more bean dip and another can of Budweiser.
god pulls the tab and takes a long drink
“ah, beechwood aged, baby, beechwood aged,
now that’s authentic,” says god,
as he fires up another lucky strike.
“let us consider the waiter at this bar,”
says the third buddha, “he is just playing at being a waiter;
there is nothing there to surprise us.”
“yeah,” says the first buddha, “nothingness is the
internal negation which separates pure existence and identity,
and thus we are subject to playing our lives out
in a similar manner.”
“well,” says god, “Sartre had his head up his ass
like all those other left bank writers
who never actually had to work for a living.
just wait until our waiter closes out our bar tab
and we’ll see whether you’re surprised.”
the buddhas go silent.
“tomorrow,” god continues, “we’re gonna define
ourselves through the social categorization of our
formal identity as steelhead fishermen.”
“steelhead?” asks the second buddha.
“but we’re in baja california; there aren’t any
steelhead in the Sea of Cortez,” says the second buddha.
“talk about failed dreams of completion,”
adds the third buddha.
“i was misinformed,” laughs god,
impersonating Bogart
Chicken ,Salad ,Chips ,Guacamole, Olives ,Cheese ,Refried Beans ,Salsa, Basalmic Vinegar ,and Taco Sauce ....And I ate it all for lunch today!
The third and final burrito image for the NY Times. Curious which of the three is your favorite. .
Submitting this one to SLW: dinner for one. While it unfortunately wasn't taken specifically for the theme, a burrito is just the sort of thing I'd have when dining alone. Of course, I'd be more likely to take out (but let's keep that to ourselves!)
explore sep 20
Refried black beans slathered between two large plain store-bought wraps made easy in the oven with a small layer of vegan cheese shreds, sliced black olives, and fresh tomato salsa with sliced sweet onion, chopped cilantro, and fresh lime juice.
You'll be amazed. They toast up crispy on the outside, yet chewy inside in about 10 minutes. Serve them topped with a little vegan sour cream, shredded lettuce, pickled jalapeños, and Frank's Red Sauce or your favourite hot taco sauce.
Go vegan is incredibly easy and never has to be boring or expensive. And since animals are sentient like us, going vegan is a moral obligation. Visit www.HowDoIGoVegan.com for all you need to know.
Tagged by Marcos
And i tag YOU too, if you wanna play and show your little you n___n
I had to refry this pic i posted long ago cause most my pics from when i was little are at my parent´s hehe
"Nice zine" -ESPO
72 pages of black and white photos, full bleed, limited to 100 hand-numbered copies with a silk-screened cover.
Gritty, grimy and dripping with the ink of hundreds of markers and cans, Grilled is a tribute of sorts to the 50 Doors zines by Austin McManus. If you have written your name on a door in NYC in the last couple of years, you're probably in here.
Available at carnagenyc.bigcartel.com.