How To make Seafood Tortillas
3 tb Butter
3 tb Flour
3 c Milk
1/2 c Monterey Jack, shredded
1 ds Cayenne pepper
1 ea Onions
3 tb Butter
1/3 c Parsley, chopped
1/2 c Monterey Jack, shredded
1 lb Imitation crab legs
1/4 ts Cayenne pepper
4 ea Tortillas
Melt butter in saucepan. Stir in flour, then cook, stirring constantly, for 1 minute. Gradually stir in milk, then cook, stirring constantly, until bubbly thick. Stir in Monterey Jack cheese and cayenne pepper. Preheat oven to 375. Grease a 9"x13" glass baking dish. Finely chop onion. Saute onion in butter in skillet. Stir in parsley, cheese, and just enough white sauce to moisten. Stir in chopped crab legs and cayenne pepper. Divide filling among tortillas, then roll up and arrange seam side down in a dish. Pour remaining white sauce over. Cover with foil. Bake for 40-45 minutes or until bubbly hot. Sylvia's comments: I doubt a Mexican would find anything authentic about this, but it was sure good! For a potluck, I used 20 small tortillas instead of 8 large ones. If the filling is still warm when you put the finished tortillas into the oven, 10-20 minutes is plenty of time to get it hot. Posted on GT Cookbook echo by Bob Henderson MM by Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes
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SAN SEBASTIAN, SPAIN - Welcome to San Sebastian, one of the greatest food cities in the world! Today we’re going on an ultimate pincho / pinxto tour, we’ll be eating seafood, jamon, light bites, and a Spanish tortilla. Stay tuned for some of the best Basque food on earth!
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Jeffrey Merrihue:
Again, San Sebastian is a capital of delicious food and they take it seriously. As soon as you start eating, you’ll notice the quality, care, and pride that people take in their Basque food. It’s ingredient driven, and you’ll get some of the world’s best quality.
Antonio Bar ( - First stop today is Antonio Bar, champion of the Spanish tortilla - a mix of potatoes, onions, and eggs, caramelized until maximum flavor potential is reached. I tried many tortillas in Spain, this was the king.
Gorriti Taberna ( - Next we headed to Gorriti Taberna near the market for some small breakfast bites, all of which were delicious.
El Tamboril ( - After walking around the market we then headed to eat some pinchos for lunch - we tried their potato salad, fried chili peppers, and their deep fried meat filled red chili.
La Cuchara de San Telmo ( - Next we had some meats, especially their delicious roast suckling pig.
Bodega Donostiarra Gros ( - Gabriella took us for one last lunch stop for a simple tuna sandwich with vinegar.
Ganbara ( - In San Sebastian, Ganbara is regarded as one of the best restaurants serving pintxos, and we were lucky to get a chance to eat their. They take food to the next level, everything dedicated to simplicity and best quality. I loved their velvet prawns and their mushroom dishes.
Borda Berri ( - Next meal we headed to Borda Berri, another famous food bar.
La Viña ( - Finally to end this ultimate San Sebastian Spanish food tour we went to La Viña for a slice of the original legendary Basque cheesecake!
What a day in San Sebastian, and truly an ultimate food lovers destination.
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in this video, we're going to show you how to make the best spicy fish tortilla wrap of your life! This easy and tasty dish is perfect for a weekend brunch or lunch, and it'll be sure to satisfy your hunger! Make Spicy Fish Tortilla Wrap without spending all day in the kitchen? ⭐️Join Head Chef Premium Club ⭐️????️:
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1/2 tsp of salt
1 tbsp of olive oil
1 cup of greek yogurt
2 tbsp of lime juice
1/2 tsp of tabasco
a little bit of garlic powder
a little bit of salt
water (as needed to thin sauce)
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1/4 pc red cabbage
1/2 pc of avocado
a little bit of fresh parsley
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0:25 Prepare Spicy packaging mixture
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