i found this recipe in sunset many years ago, submitted by someone from tucson. i have many thousands of recipes on file, but this must rank in my top ten favorites. my warmest thanks, mystery tucson person!! (i've always chuckled over the "25" olives, but it's in the original recipe as such.) the filling works in chimichangas, enchiladas, taco shells or flour tortillas. store it in the freezer for instant summer meals or for drop in guests. (in emergencies, i've been known to cheat and make the recipe in only two days, but i always count the olives!)
i usually bake these in the oven for about 1 hour at 325 dregees, then top with cheddar cheese the last 15 minutes of baking, but that is only optional. they even taste better the next day, that is if you have any left lol!
conchs are quite popular in south florida, as most there come from the bahamas, were they are plentiful. if you cannot get frozen conchs, chopped clams may be substituted. if using chopped clams, add them at the last moment to keep them tender. the cho
saw this on foodtv's easy entertaining with michael chiarello. holy cow is this stuff good. i didn't see it posted here yet - hope i didn't overlook it. i tweaked this very slightly (adjusted amounts of fruit) to my own taste.
a humble peasant dish, this will be best made with real french _lentilles du puy_. adapted from dorie greenspan's _around my french table_ as published by caroline russock at serious eats. http://bit.ly/d4ibav
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