Heavy Duty Parer Paring Knife - Rada Cutlery Knives R103 W203

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Heavy Duty Parer Paring Knife - Rada Cutlery Knives R103 W203

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Rada Heavy Duty Paring Knife R103 W203 (Skip to Recipe)

The Rada Heavy Duty Parer has a longer and rather more curved blade than the Regular Parer.  Use it to slice garlic and core tomoatoes, as well as for many cutting jobs around the house.

The Rada Heavy Duty Paring Knife includes the option of the NEW black resin handle!  It looks great even after many runs through the dishwasher.

APPROXIMATE MEASUREMENTS:  Blade 3 1/4", overall 7 1/8"

ITEM NUMBER:   R103 

HEAVY DUTY PARING KNIFE FEATURES:

  • Satin finished solid aluminum ("silver") handles or black resin handles.
  • High carbon, surgical quality, stainless steel blades.
  • Hollow ground blades are hand-sharpened to a razor edge.
  • Finger guard on the handle protects you when cutting.
  • Made in America for over sixty years!

FREE RECIPES

GREEN CHILI ENCHILADAS
Contributed by Lin Anderson of Rhinestones Past

INGREDIENTS

  • 1 pound ground beef [70 -80 % lean]
  • 1 medium size onion
  • 6 cloves garlic [ or garlic powder ]
  • Fresh or frozen green chili TO TASTE
  • 1 can of cream of mushroom soup
  • 4 medium size potatoes
  • ¼ cup oil
  • ½ cup milk
  • 8 cans of water
  • 1 pound grated cheese [Colby, & Monterey Jack]
  • 2 dozen corn tortillas
  • Salt & pepper to taste


POTS AND PANS NEEDED

  • 1 skillet   [10 or 12 inch ]
  • 1 pot with lid [ 4 to 5 quart ]
  • 1 large oblong casserole dish [12-14"]

IN SKILLET put burger, ½ onion diced with the Plain Food Chopper, 3 cloves garlic or lots of garlic powder, 2 tablespoons of oil, salt and pepper. Fry on low medium heat when nearly done lightly browned put a few chilies in it and finish frying, set aside covered.

4 OR 5 QT PAN  put 1/4 cup of oil, potatoes diced with the Cook's Knife, onions, garlic (or lots of garlic powder). Heat pan, put all ingredients in, cover and cook on low heat until spuds are lightly browned. Sprinkle flour in oil and spuds (like you are making gravy) till all oil is absorbed and lightly browned, put can of soup in (you can also use cream of chicken) add water a bit at a time stirring with whisk or fork, when all the water is in add chili (diced) cook for 10 minutes and taste if not hot enough with chili add more until it is hot enough for you. Salt and pepper and cook over medium to low heat about 1 hour. The last 5 minutes  gradually stir in milk and stir very fast so it won’t curdle and watch it, it could boil over at this point, remove from heat and set aside.  Softly fry your tortillas in 1/4 cup of oil, drain on paper towels, place tortillas in casserole dish place a spoonful of burger and a small amount of grated cheese in it and roll tightly till all your enchiladas are rolled and side by side and pan is full.

Heat oven 350 degrees, pour your potato mixture on enchiladas add lots of grated cheese on top and bake about 35 to 40 minutes, until it's bubbly and cheese is melted.  This is also the sauce mix for my smothered burritos, just use flour tortillas place one in a plate add burger and cheese inside place a little sauce inside and roll them, you may want to heat the flour tortilla in the microwave for 5 or 8 seconds so that it is pliable enough to roll without breaking,after you have rolled them use a Serrated Slicer to cut in half and place halves side by side, pour sauce on top add cheese, place in microwave till cheese melts usually 45 to 50 seconds. I don't recommend putting the smothered burritos in the oven as it tends to toughen them.

I also dice tomatoes and slice lettuce very thin and onions if desired, and put on the side of the plate at serving time. I usually add some crackers to the table since I make it so hot this helps cool the chili down.


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