3,636 of them!! Wow, I'll help anyway I can. I usually add the name of whoever posts a recipe that I copy. I'll go search 'cis' in M.C.
Good luck, Sweetie!
Well, this is what I have in M.C. -
This first one is titled: "Thursday, November 27, 2008" Here's what it is....
(at the bottom of this it says - Note: Shrimp Breakfast Tacos (Tacos con huevos y camarones) - so guess that what it is.
* Exported from MasterCook *
Thursday, November 27, 2008
•olive oil or bacon grease
•sweet onion -- finely chopped
•roasted -- peeled, seeded, chopped Hatch green chile, one per medium onion (may substitute Anaheim, or Poblano)
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•two peeled cloves garlic per medium onion
•chili powder or -- (preferably Tears of Joy Armadillo Rub!) barbeque rub
•pinch salt
•a half dozen medium shrimp -- peeled, deveined and coarsely chopped
•two authentic flour tortillas (small -- taco size; HEB house brand has lard but is nice Central Market and Whole Foods now carry oil or butter based tacos in these parts.)
•Two eggs -- cracked in a bowl and blended
•black pepper
•fresh lime
•ripe Haas avocado slices
You will need two frying pans, one nonstick and one cast iron.
1) Fry onions and chiles in oil or grease slowly, adding pressed or crushed garlic cloves, salt and spice blend to taste in nonstick frying pan.
2) when onions are translucent, remove most of the vegetable blend from pan and save for some other recipe; you will need just a small amount here.
3) Add shrimp; fry the shrimp with veggies until just barely cooked. Take nonstick pan off heat.
4) Warm tortillas in hot cast iron pan on each side until heated through and one side starts to brown. (If they start to puff up, you have the authentic kind. Remove them just as they start to inflate.) Put in warm oven or ceramic tortilla dish to keep warm.
5) Reheat nonstick pan. Once hot, add eggs. Scramble until no longer runny. Put into warm tortillas.
6) Sprinkle generously with lime juice and freshly ground black pepper. (This step is crucial.)
7) Garnish with avocado slices.
Serves two, obviously. Scales up to the number of eggs you can scramble in your pan. (Hungry younger folk can easily handle two tacos each.)
Serve with refried beans, orange juice or mimosas, and if you can find such a thing in Texas, a halfway decent cup of coffee. Enjoy! And don't ever tell me I never had an original idea in my life.
Description:
"Cis posted this 10/3/11"
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Note: Shrimp Breakfast Tacos (Tacos con huevos y camarones)
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and then these:
Serrano Salsa Verde
Eggplant, Pear & Pecorino salad
New Pizza Dough from Country Bread
Crusty Country French Bread
Cis’s Eggplant Pasta
Cheat’s Ciabatta
Cis’s Grapefruit Vinaigrette
Cold/Refrigerator Bread Rising
Eggplant & Seafood stir-fry
Green salad
Mystery Community Bag dinners
NY Bagels
Roasted Acorn Squash Stuffed
Waffles
Cilantro Scampi with Cheddar Biscuits
Eggplant Rollatini, page 15
Mushroom Croustades
Salmon Cannelloni with Lemon Cream Sause (sic)
Chicken with Preserved Lemons
Cis’s Fresh Pasta – from Biba
Pesto Rousso – Cis
Camarones Con Salsa Blanca
Grapefruit Vinaigrette
Indian Dinner – cis Posted
Pasta w/Broccoli & gorgonzola
Roasted Eggplant and Tomato Stacks
Crusty Country Bread & Cornmeal Pizza
Eggplant and Harissa Sandwich with Homemade Harissa
Red of the Winter People (A Liqueur for the Night Season)
Gravlax (dill-cured Salmon)
Cis’s Chorizo Bites
Fish Tacos
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Let me know what you need.