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12 October, 2008

Tostadas De Pollo Y Frijoles 2

Posted in : Mexican on by : administrator

Servings: 2 Ingredients: 2    Tortillas 2 c  Cooked, mashed black beans (or refried beans) 2 c  Chicken, shredded 1    Tomato, wedged 1 c  String beans, cook and cool 1    Head lettuce, shredded 1    Green bell pepper, sliced 2    Green onions, diced 1 cn Plain green olives, chopped 1 c  Cheddar cheese, grated 2 tb Hot sauce Lay a tortilla on each plate; spread with a layer of beans. Lay chicken on beans. Toss together vegetables and cheese; and mound on top of chicken. Sprinkle hot sauce on top.

12 October, 2008

Huevos Mexicanos 2

Posted in : Mexican on by : administrator

Servings: 2 Ingredients: 2    Onions, chopped 2    Cloves garlic, diced 1/3 c  Olive oil 2    Tomatoes, chopped 2 1/2 ts Chili 6    Eggs 1/2 c  Cheddar cheese, grated 2    Tortillas In fry pan, combine onions, garlic and oil. Heat gently for 5 minutes. Add tomatoes and chili. Meanwhile, in separate pan, poach eggs. Heat tortillas by steaming them. Place tortillas on individual plates and top with poached eggs. Pour sauce over the top and sprinkle with cheddar cheese.

12 October, 2008

Arroz Con Pollo #2

Posted in : Mexican on by : administrator

Servings: 4 Ingredients: 2 tb Oil 2 lb Chicken thighs and legs 1/2 ts Paprika 1 tb Cilantro, chopped 1/2 c  Onion, diced 1    Clove garlic, crushed 1 1/2 c  Water 1/2 c  White wine 3    Tomatoes, diced 1    Bouillon cube 1    Bay leaf 1/2 ts Oregano 1 ts Mixed vegetable seasoning 1/2 ts Basil 1 c  Celery 1/2 c  Almonds 3/4 c  Short grain brown rice 3/4 c  Wild rice 2 c  Peas Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery,
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12 October, 2008

Chili Relleno Pie

Posted in : Mexican on by : administrator

Servings: 8 Ingredients: 2 cn (8 oz. ea.) green chilies 1 lb Jack cheese, sliced 1 lb Cheddar cheese, sliced 4 tb Whole wheat flour 1 c  Evaporated milk 1 c  Sour cream 4    Eggs 1 c  Diced chicken or turkey 2 c  Mild salsa Cut chilies open and line 8′ x 13′ baking dish with them. Layer both cheeses evenly over chilies. Add any remaining chilies over the cheese layer. Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste. Mix in remaining
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12 October, 2008

Albondigas 3

Posted in : Mexican on by : administrator

Servings: 4 Ingredients: 1/2 lb Ground pork 1/2 lb Ground beef 1    Egg 1/2 c  Brown rice, uncooked 1    Onion, diced fine 1/2 ts Tomio (thyme) 8 c  Water 1    Tomato, chopped 1    Clove garlic, diced 1/2 c  Chili huerta 2    Yerba buena 1    Thick slice French bread 1/2 ts Comino (cumin) 2    Carrots, sliced thin 1 c  Peas, fresh or frozen Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into small balls. Bring water to boil and add balls; simmer at low boil for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer
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12 October, 2008

BAKED APPLE ZAPATA 2

Posted in : Mexican on by : administrator

Servings: 12 Ingredients: 2/3 lb Flour tortilla dough Flour 3    Granny Smith apples, Peeled and sliced 2 tb Lemon juice 1/2 c  Brown sugar 1/2 ts Cloves 1/2 ts Ground cinnamon 1/2 c  Walnuts, chopped 2 tb Cornstarch dissolved 3 tb Water Water Use your favorite recipe for flour tortillas, or make dough from the recipe on the Tortilla mix package. Divide the dough into 4, 2-inch balls. Roll each into a 6-inch tortilla. Dust with flour, cover with plastic wrap and set aside. In a
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12 October, 2008

CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE

Posted in : Mexican on by : administrator

Servings: 4 Ingredients: 4 lg Poblano peppers 1/4 c  Onion, chopped 1/2 lb Medium shrimp, lightly Cooked, peeled, and chopped 1/4 c  Cilantro, chopped 1/4 lb Monterey jack cheese, Shredded 2    8 ozs chicken breasts, Halved, deboned, and Pounded flat 2 ts White pepper Salt, to taste 12    6-in long strings Oil, for frying 3 Shallots, diced 1 c White wine 1/2 c Fish stock or chicken broth 1 lb Small shrimp 2 c Whipping cream 3/4 lb Butter ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides. Put
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12 October, 2008

Chile Con Queso Mini-Bites

Posted in : Mexican on by : administrator

Servings: 30 Ingredients: 1/2 c  Chopped Tomato 1/4 c  Minced Green Onions 1 cl Garlic Minced 4    Eggs Beaten 1/2 c  (2 Oz.) Shredded Cheddar 1/2 c  (2 Oz.) Monterey Jack Cheese With Jalapeno Pepper 1 ts Chili Powder 1/2 ts Cumin, 1/8 t. Red Pepper 1 cn (4 Oz.) Chopped Green Chiles Rinsed and Drained Whole Green Chiles Sliced Coat A Nonstick Skillet With Cooking Spray; Place Over Medium High heat Until Hot. Add Tomato, Green Onions and Garlic. Saute Until Onions Are Tender. Combine Tomato Mixture, Eggs, Cheeses, Chili Powder, Cumin, Red pepper and Chopped Green Chiles. Stir Well. Spoon 1 T.
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12 October, 2008

Chard Enchiladas

Posted in : Mexican on by : administrator

Servings: 1 Ingredients: 2 tb Canola oil 2    Garlic cloves ;peeled and chopped 1    Onion, peeled and chopped 4 c  Chard, coarsely chopped* 1 tb Butter 1 tb Flour 1/2 c  Milk 1/2 c  Cheddar cheese, grated 6    Corn tortillas 1/2 c  Hot salsa *Chard can be mixed with spinach and kale and other in-season greens. Preheat oven to 375 F. Heat oil; saute garlic and onion until golden. Add chard (in small amounts) until it is cooked down. Make a bechamel sauce; melt butter, stir in
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12 October, 2008

Sour Cream Turkey Enchiladas

Posted in : Mexican on by : administrator

Servings: 4 Ingredients: 1 cn Condensed cream of chicken -soup (10 3/4 oz) 1/2 c  Sour cream 1 tb Flour 1/4 c  Sliced green onions 2 c  Diced cooked turkey 1 c  Frozen corn,broccoli and -red pepper mixture 12 ea Flour tortillas 4 oz American cheese, cubed 1 tb Milk 1/4 c  Stuffed green olives 1 tb Cilantro Heat oven to 350 degrees. Lightly grease a 9×13 inch baking dish. In medium saucepan combine 1/2 can soup, sour cream, flour and green onion; blend well. Cook over medium heat until mixture is bubbly, stirring constantly. Stir in turkey and frozen
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