Thursday, January 10, 2008

Vote Fer Mah Man

C'mon, look at that food.

Photo courtesy of

by Scott H@tfield for the 2008 Pill$bury B@ke Off

(I attracted all kinds of unwanted visitors when I wrote about this before. Trying to be a bit more careful.--Nowheymama)

For taquitos

  • 3 tablespoons Crisco Pure Canola Oil
  • 1/3 cup finely chopped onion
  • 1/2 bag (30-ounce size) frozen country-style shredded hash brown potatoes (4 1/2 cups)
  • 1 box (9 ounces) Green Giant frozen spinach
  • 1 can (4.5 ounces) Old El Paso chopped green chiles
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground ginger
  • 1 tablespoon lemon juice
  • 1 package (10.5 ounces) Old El Paso flour tortillas for soft tacos and fajitas (12 tortillas)

For sauce

  • 1 jar (12 ounces) Smucker's Apricot Preserves
  • Remaining Old El Paso chopped green chiles
  • 1 tablespoon cider vinegar
  • 1/4 to 1/2 teaspoon ground ginger
  • 3/4 teaspoon garam masala
  • 1/8 teaspoon ground red pepper (cayenne)

Heat oven to 400 degrees. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add onion and potatoes; cook about 10 minutes, stirring occasionally, until potatoes are thoroughly cooked and slightly browned.

Meanwhile, cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze with paper towels to drain. Pull spinach apart into smaller pieces. Measure 4 teaspoons of the chiles; reserve remaining chiles for sauce.

Stir spinach, 4 teaspoons chiles, the salt, coriander, 1 teaspoon garam masala and 1/2 teaspoon ginger into potato mixture. Cook over medium heat 2 to 3 minutes, stirring frequently, until mixed and thoroughly heated. Remove from heat; gently stir in lemon juice.

Place about 1/4 cup potato filling on each tortilla, 1/2 inch from one side. Starting at side with filling, tightly roll up each tortilla around filling; place seam side down on ungreased cookie sheet. Brush taquitos with remaining 1 tablespoon oil.

Bake 8 to 11 minutes or until crispy and golden brown.

Meanwhile, in medium bowl, stir sauce ingredients until well mixed. Serve warm taquitos with sauce for dipping.

Serves 12.

Look at that guy with the crappy kitchen. Clearly he needs a better cooking environment.

Photo by Rebecca Droke, Pittsburgh Post-Gazette

You can vote for his recipe here--and by voting you enter yourself for a chance to win one million! The Post-Gazette article is here. Bon Appetit!

Edited to add: The person whose recipe gets the most online votes will win $5000. Scott goes to compete for the $1 million in mid-April. Dude, I'm just excited about the free microwave he gets.


  1. I can't believe how excited I am about this! You need to get someone with buckets of readers (like Swistle) to post the info on their sites and encourage everyone to direct their readers to your site. You could win $1 million! OMG!

    I tried to vote, but it seems to not be available to Canadians. I will see if there is another way to do it.

  2. Lori D - Yes! Find a way for Canadians to stuff the ballot box! ;)

  3. WHAAAT? This is awesome! I love the Bake-Off! I will totally vote!

  4. Wow, that sounds wonderful. Good luck! I voted for it. I can't wait to try the recipe either. Mmm.

  5. I watch this on TV every year, due to my addiction to competitive cooking shows. I will definitely keep an eye out for him.

  6. Recipe sounds yummy! I can modify it for our allergies too. He's got my vote :)

  7. Those look yummy! I can't wait to try the recipe! I voted and I hope you all win!

  8. Thanks, everyone!

    Chupieandj'smama - What would you have to alter besides the tortillas? I'd love to hear how it turns out for you.

  9. This looks delicious! Very cool you have a husband who loves to cook and is good enough to make it to the Bake Off!

    Here's to more votes!