Recipe: (34) Tex-Mex and Mexican - Part 3 (of 3)

TALK TKL 10-25-97 - Part 3 (of 3)
Globe Hopping: Tex-Mex and Mexican Cooking
Mexican Orange Drops
Pralines
Mexican Rice Pudding (Arroz con leche)
Fresh Tomato Salsa
Coffee Liqueur
Mexican Coffee
Cafe Rico
Cafe Helado De Almendra (Iced Coffee)
Cafe De Almendra (Almond Coffee)
Mexican Corn Bean Pie
Arroz Dulce ('sweet Rice')
Astel De Elote ('corn-On-The-Cob Cake')
Tamale Pie
Tex-Mex Enchiladas
Fajitas
Roasted Quesadillas with Chiquita Bananas
Arroz con Pollo
Beef And Tequila Stew
Calabacitas
Chicken In Spicy Brown Sauce
Chiles Rellenos Meatballs
Chorizo
Churros de Platano (Fried Plantains)
Fresh Tomato Salsa
Cilantro Pesto
Diablo Jalapeno Jelly
Easy Nachos
Jalapeno Chowder
Pico de Gallo
Picadillo (Mexico)
Jeremy's Tortilla (Mexico)
Red Pepper Soup (Mexico)
Huevos Monterey (Mexico)
Chicken Tamali Pie (Mexico)

Vicki,La (9:47:06 pm) : Mexican Orange Drops
1 cup evaporated milk
3 cups sugar
1/4 cup boiling orange juice
1/4 teaspoon salt
Grated rind of 2 oranges
1 cup chopped nuts
Heat milk in double boiler.
Melt 1 cup of the sugar in heavy saucepan.
When the sugar is brown, add the hot orange juice, and then the hot milk.
Stir in the rest of the sugar and the salt.
Bring to a boil and cook covered for 3 minutes, then uncover and cook over
low heat,
without stirring, to the softball stage (238)
Remove from heat and add the orange zest.
Cool.
Beat until creamy, and stir in the nuts.
Roll into balls and let harden on foil.
Obviously you won't pour Kaluha over the flan this time...
-sofia
soar@banneker.Stanford.EDU
Pralines (more Tex-Mex)
1 1/2 c sugar 1 T butter
1/3 c light New Orleans molasses Dash of Nutmeg
1 c light cream (or 1/2 c heavy cream and 1 1/2 c pecan meats,
1/2 c milk) coarsely chopped
1. Combine the sugar, molasses, cream, butter and nutmeg in a
two-quart saucepan. Bring to a boil and continue to boil over medium
heat, stirring occasionally, to 250 deg F (mixture forms a firm ball in
cold water) check that lemme know and I'll give you some tips ;> ) 35-40
min.
2. Remove from heat and let stand three minutes. Add the nuts and
drop the mixture from a teaspoon onto waxed paper or foil. Let cool and
dry overnight.
The end.
MEXICAN RICE PUDDING (Arroz con leche)
2 inches cinnamon stick A 2" strip of lime zest, 3/4 " wide
1 c rice 1 qt. milk
3/4 c sugar 1/4 t salt
4 lg egg yolks 1/2 t vanilla extract (mexican
1/4 c raisins vanilla would be best it comes
1 T unsalted butter, cut into bits in a pretty big bottle though.)
Ground cinnamon, for garnish
1. The rice. Bring 2 c water to boil in med saucepan, add cinn
stick and lime zest, cover and simmer over med heat for 5 min. Pour in
rice, let mix return to boil, stir once, then cover and cook over med-low
heat for 20 min, until all the liquid is absorbed and the rice is tender.
2. The pudding. Stir in milk, sugar, and salt and simmer over med
to med-low heat, stirring frequently, until the liquid shows the FIRST
signs of thickening, 20-25 min. Take from the heat and remove the cinn
stick and zest. Beat the egg yolks until runny, stir in the vanilla and
a few T of the hot rice, the stir yolk concoction back into the rice
mixture, Mix in HALF the raisins, then spoon the rice pudding into a
decorative 8"square baking dish.
3. Browning and finishing the pudding. Preheat the broiler and dot
the rice pudding w/butter. Set the dish under the heat long enough to
brown the top, 3 or 4 min. Sprinkle with remaining raisins and the
ground cinnamon, and serve warm or at room temperature.
COOK'S NOTES:
Timing and Advance Preparation
The rice pudding can be ready in an hour, much of which
won't involve your direct participation. It may be
prepared through Step 2 a day or two in advance, then
buttered and broiled shortly before serving.
holly
"Holly D. Iles"
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Teresa, AR (9:47:21 pm) : Fresh Tomato Salsa
1 cup peeled, seeded, chopped 1/2-inch dice tomatoes or fresh tomatillos
(Available in Spanish grocery stores or specialty supermarket produce
sections. Do not use canned tomatillos, they are too watery and mushy.)
1/4 cup thinly sliced green onions, green and white part
2 Tablespoons 1/4-inch diced green pepper (use red pepper with tomatillos)
1 jalapeno pepper, seeded, minced
1-2 Tablespoons fresh lime juice
1/2-1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon olive oil or garlic oil
1-2 Tablespoons chopped fresh cilantro
Stir tomato, onions, green and jalapeno peppers, lime juice, salt, pepper,
oil and cilantro together. Let sit for 10 minutes before serving at room
temperature. Taste and adjust seasonings.
Yeild: 1 cup; 2 servings.
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Betsy-TKL (9:47:31 pm) :
Date: Mon, 11 Apr 1994 19:06:41 -0600
From: NAKAMURA TAMMIE K nakamurt@UCSU.COLORADO.EDU
MEXICAN COFFEE RECIPES
(from: (Bermudez) Mexican Family Favorites CookBook
[ISBN 0-914846-17-5]
COFFEE LIQUEUR
3 c water
10 tsp. (heaping) Instant Coffee
(use Mexican or S. American brands, they are richer than
American instant coffees)
2 c dark Brown Sugar (packed)
1/2 c Granulated Sugar
5 tsp. Vanilla Extract
2 cups Brandy
In a cooking pot, add water and dissolve coffee. Add sugars, blend
well. Bring to a boil, reduce heat and simmer covered for 50
minutes. Stir every 15 minutes. Keep heat just under medium. Do
not allow coffee mixture to overcook. Cook an extra 8 minutes at
high flame stirring constantly to evaporate water from mixture
until mixture is slightly thickened. Pour into a glass container
without lid and cool.
When mixture is warm, but not hot, add vanilla, mix in gently. Add
brandy, stir. Store in glass container with lid in dark place and use
the next day (Makes 24 oz of coffee liqueur)
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MEXICAN COFFEE
1 c hot Coffee
1 oz Coffee Liqueur (Kahula or above)
1/2 oz. Brandy
1 tsp. Honey
dash Cloves
Whipped Cream
Use an over-sized coffee mug. Combine all ingredients in the order
given. Top with whipped cream (Serves 1)
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CAFE RICO
1 c hot Coffee
1 oz Coffee Liqueur
3 Tbs.. Evaporated Milk
1 tsp. light Brown Sugar
dash Cinnamon
Whipped Cream
Use an over-sized coffee mug. Combine all ingredients in the order
given. Top with whipped cream (Serves 1)
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CAFE HELADO DE ALMENDRA (Iced Coffee)
2 cups cold Coffee
3 oz. Amaretto
1 tsp. ground cinnamon
1 cup Crushed Ice
8 oz. Vanilla Ice Cream
Whipped Cream
Mix all ingredients, except for the whipped cream in a blender. Blend
well. Pour into 2 tall glasses. Top with whipped cream and cherries
(Serves 2)
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CAFE DE ALMENDRA (Almond Coffee)
1 cup hot Coffee
1 1/2 oz Amaretto
4 oz. Vanilla Ice Cream
Whipped Cream
Cinnamon
Use an over-sized coffee mug. Combine coffee and amaretto. Blend
well. Spoon in ice cream, top with whipped topping and sprinkle
with cinnamon (serves 1)
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linda/tennessee (9:47:32 pm) : Mexican Corn Bean Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cloves garlic -- minced
3/4 Cup onions -- chopped
1 Teaspoon canola oil
1 Cup corn
1/2 Cup green peppers -- chopped
1 1/2 Cups tomatoes, canned -- chopped
1 Teaspoon cumin
1 Tablespoon chili powder
1/2 cup black olives -- chopped
3 1/2 cups pinto beans, cooked
2/3 cup cornmeal
2/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup solait
1 tablespoon canola oil
3 tablespoons sugar
In a medium skillet, saute the garlic and onions in the canola oil.
Add the corn, green peppers, tomatoes, and spices to the skillet, and
cook 5 minutes, stirring occasionally.
Add the olives and pinto beans, and heat gently until the topping is
ready to assemble.
Preheat the oven to 350 .
Stir the cornmeal, flour, baking powder, and salt together in a medium
mixing bowl.
Make a well in the middle of the dry ingredients, and add the solait,
canola oil, and sweetener. Mix the liquid and dry ingredients enough to
combine, but don't beat smooth. Place the corn/bean mixture in an oiled
3 quart casserole dish (about 9" diameter). Spoon over the corn bread
topping, smooth it out to cover most of the bean filling, and bake for
35 minutes.
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Vicki,La (9:47:58 pm) : Here are two recipes I picked up while living in
Mexico last year.
ARROZ DULCE ('Sweet Rice' from Buena Vista, Morelos)
2 1/4 cups rice, plain long-grain white
4 cups water
1 stick cinnamon
1 litre milk
397 grams sweetened, condensed milk
Cook rice in the water as usual, but do not allow to cook completely; when
almost all the water is absorbed add the cinnamon. After 3-5 more minutes ad
both the milks. Cook on very low another 15 minutes or until all the milk is
absorbed.
PASTEL DE ELOTE ('Corn-on-the-Cob Cake') from a restaurant in San Miguel de
Allende, Guanajuate)
5 cobs of sweet corn
100 grams butter
100 grams cream cheese
5 eggs
cinnamon or vanilla
Put everything in the blender and combine well, but not to a perfectly
smooth
puree, there should be little chunks of corn discernible. Pour into a
greased
tin and bake for 1 hour in a medium oven. Serve with warmed syrup poured
over
it. This is light, yet substantial, and has a unique flavour. The
syrup can be
flavoured with cinnamon or vanilla too. The corn should be the sweetest and
freshest available, since the recipe contains no additional sugar or starch
other than what the corn provides.
Sarah Hoskin
usp1001@aberdeen.ac.uk
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linda/tennessee (9:48:57 pm) : Tamale Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds ground beef
1 onion -- chopped
1 green pepper -- cut into strips
1 Clove garlic -- minced
1 12 Ounce corn, canned
1 6 Ounce Can tomato paste
water
1/2 Cup olives -- sliced
1 1/2 tablespoons chili powder
salt
3/4 cup yellow cornmeal
1/2 cup cheddar cheese, shredded
In skillet brown beef with onion, green pepper, and garlic; pour off
fat. Stir in corn, tomato paste, 1 1/2 cup water, olives, chili powder
and 1 teaspoon salt; simmer 20 to 25 minutes. Meanwhile, stir cornmeal
and 1/2 teaspoon salt into 2 cups cold water; cook, stirring over medium
heat until thickened (about 15 minutes). Stir cheese into meat mixture
until melted; pour into 2 quart baking dish. Spoon cornmeal mixture over
meat. Bake at 375 for 35 to 40 minutes.
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Betsy-TKL (9:50:48 pm) :
Date: Wed, 11 May 1994 09:58:40 EDT
From: Garry Howard garhow@A4450GH.ESR.HP.COM
Subject: Recipe: Tex-Mex Enchiladas
As long as I am at it, I will also post the recipe for Tex-Mex enchiladas.
When
I was growing up, these enchiladas with rice and refried beans was the
essence
of Mexican food. I now make a lot more sophisticated types of enchilada
sauces
and use different cheeses but I still make these occasionally when I get the
craving for them. Also, we hardly ever have a family get-together with my
mother and brother without making these. It's funny how you can't
really outgrow the foods you ate while growing up.
Warning, this is definitely NOT low-fat chow!
Garry's Tex-Mex Enchiladas
1 dozen corn tortillas
1/2 pound American Cheese -- grated
1 large onion -- chopped
1 large can Chili with beef -- your favorite brand
vegetable oil
Add just enough vegetable oil to a frying pan to cover the bottom and heat
over
medium flame. Fry the tortillas in the oil just enough to heat and soften
them.
If the oil is too hot, or if you fry them too long, they will turn hard and
crisp and you won't be able to roll them. A few seconds on each side is
usually
enough. Stack on a plate covered with a paper towel.
This recipe calls for American cheese. For Tex-Mex enchiladas no other
cheese
will do. American cheese has just the right salty flavor and melts to a
great
gooey consistency. I buy a chunk of American cheese at the deli and grate
it.
Make sure you have American 'cheese' and not the imitation cheese food
stuff.
Even though most people don't accept American cheese as 'real' cheese, and
it is
processed, there is a difference. Don't try to use those individually
wrapped
slices. I like Land-O-Lakes white American best.
Sprinkle some cheese and grated onion on a tortilla and carefully roll into
a
tube. Lay in a casserole dish with the seam side down. Continue until all
the
tortillas are filled. In a saucepan, heat the can of chili and pour evenly
over
the top of the filled tortillas.
Bake in a 350 degree oven until the enchiladas are heated through and the
chili is starting to bubble. Sprinkle remaining grated cheese on top and
return to oven until the cheese melts.
Serve with Mexican rice and refried beans.
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linda/tennessee (9:51:00 pm) : FAJITAS
1 lb beef skirt steak or boned chicken, cut across grain in 1/4-inch
strips
2 2 blsp each: Wesson Oil and lemon juice
1 tsp garlic powder
1/2 tsp each: ground oregano, pepper and seasoned salt
1/8 tsp liquid smoke flavoring
Wesson Oil
1 cup each: green pepper strips, thin onion wedges and thin tomato
wedges
1/2 cup Rosarita Medium Chunky Picante Sauce
8 corn or flour tortillas
Rosarita Refried Beans
In a medium bowl, combine first 8 ingredients. Cover and refrigerate 6 to
8 hours to marinate. In a 10-inch skillet, heat 3 tablespoons oil over
high heat until very hot. Saute half of meat until it begins to lose
redness, about 30 seconds. Add half of green pepper and onion and
continue cooking 1 to 2 minutes or until crisp-tender; remove all from
skillet. Repeat with remaining meat, pepper and onion in additional oil
if needed. Return all of meat, pepper and onion to skillet. Add tomato
and Rosarita Chunky Picante Sauce; simmer, tossing meat and vegetables, 1
minute longer. Serve immediately with additional sauce and warm Rosarita
Refried Beans. Makes 4 servings.
Serving suggestion: Wrap pieces of fajita meat and vegetables in a
tortilla and eat taco-style.
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Betsy-TKL (9:52:47 pm) :
Date: Wed, 17 Aug 1994 10:59:55 PDT
From: HS.Roch811sd@XEROX.COM
In case you are not familiar with Dr. Dean Ornish, he has done extensive
work
in reversing heart disease through a very low fat diet. This recipe comes
from
his book (which has tons of recipes), Eat More, Weigh Less.
Enjoy- Heather
Roasted Quesadillas with Chiquita Bananas
(Tracy Pikhart Ritter)
A suprisingly tasty sweet and spicy combination. The creamy texture of the
bananas enhances the creaminess of the melted cheese and sets off the spicy
flavors of the cilantro and japaenos. Cut the quesadillas into wedges and
serve
with hot sauce or tomato salsa.
Makes 6 whole tortillas or 36 triangles (Serves 6 to 8)
12 fat free corn or whole wheat flour tortillas
6 ounces grated non fat Monterey Jack or cheddar cheese
2 TAB chopped fresh cilantro or parsley
2 jalapeno peppers, seeded and minced
1 cup alfalfa sprouts
2 medium bananas, sliced into thin circles
Preheat oven to 350 degrees
Place 6 tortillas on a nonstick baking sheet. Sprinkle with cheese,
cilantro,
chiles, sprouts and bananas. Cover with the remaining tortillas and press
down
firmly.
Bake for 10 to 15 minutes, until cheese is soft and melted.
Cut each quesadilla into 6 wedges and serve with hot sauce or salsa.
Serving size- 1 whole quesadilla or 6 triangles
121 calories
1.5 grams fat
0.5 milligram cholesterol
82.6 milligrams sodium
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Betsy-TKL (9:57:08 pm) :
Arroz con Pollo
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Ethnic
Easy Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Olive oil
1/4 cup Tomato sauce
1 each Frying chicken cut up
1/8 teaspoon Saffron (powdered)
1 each Small onion chopped
2 1/2 cups Chicken broth
1 each Clove garlic minced
1 cup Uncooked rice
Salt and pepper to taste
Heat oil, brown chicken on both sides. Add onion and garlic, fry a few
minutes, then add tomato sauce, saffron dissolved in chicken broth, salt
and pepper.
Cover and cook for 20 minutes. Add rice, stir well, cover again and
simmer for 30 minutes longer, or until all liquid has been absorbed and
chicken is tender.
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Betsy-TKL (9:59:02 pm) :
Beef And Tequila Stew
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews Vegetables
Meats Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Meat -- *
1/4 cup Unbleached Flour
1/4 cup Vegetable Oil
1/2 cup Onion; Chopped -- 1 Medium
2 each Bacon; Slices -- Cut Up
1/4 cup Carrot -- Chopped
1/4 cup Celery -- Chopped
1/4 cup Tequila
3/4 cup Tomato Juice
2 tablespoons Cilantro; Fresh -- Snipped
1 1/2 teaspoons Salt
15 ounces Garbanzo Beans -- 1 Can
4 cups Tomatoes; Chopped -- 4 Medium
2 each Cloves Garlic -- Finely Chopped
* Meat should be beef boneless chuck, tip or round, cut into 1-inch
~------------------------------------------------------
~----------------- Coat beef with flour. Heat oil in 10-inch skillet
until hot. Cook and stir beef in oil over medium heat until brown.
Remove beef with slotted spoon and drain. Cook and stir onion and bacon
in same skillet until bacon is crisp. Stir in beef and remaining
ingredients. heat to boiling; reduce heat. Cover and simmer until beef is
tender, about 1 hour.
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Betsy-TKL (10:01:22 pm) :
Calabacitas
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each Zucchini or yellow squash
1 each Sliced
1 each Large onion -- chopped
3 tablespoons Oil
1/4 teaspoon Garlic salt or
2 each Cloves garlic minced
4 ounces Can chopped green chili
16 ounces Can whole kernel corn
1 cup Grated cheddar cheese
Saute' squash and onion in oil until barely tender. Add garlic salt (or
fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart
casserole and bake at 400 for 20 minutes.
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Betsy-TKL (10:04:03 pm) :
CHICKEN IN SPICY BROWN SAUCE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican W/Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Whole chicken breasts -- split
and skinned
2 tablespoons Vegetable oil
1 15 oz can tomato sauce
1/2 cup Picante sauce
4 teaspoons Unsweetened cocoa powder
1 teaspoon Ground cumin
1 teaspoon Oregano
1/2 teaspoon Garlic salt
Dash EACH: cloves,nutmeg,ground allspice
Pound chicken to 1/2" thick.Lightly brown in oil in large skillet, about
2 minutes on each side;drain off fat.Combine remaining ingredients;mix
well.Pour over chicken in skillet.Bring to boil.Reduce heat;cover and
simmer,gently,10 minutes.Remove chicken to serving platter;keep warm.Cook
and stir sauce until slightly thickened,about 3 to 5 minutes.Spoon sauce
over chicken.
Makes 6 servings.
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Betsy-TKL (10:10:51 pm) :
Chiles Rellenos Meatballs
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:45
Categories : Meats Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 small potatoes, or 2 large baking potatoes
2 tablespoons vegetable oil
1 pound ground beef
1/2 pound Anaheim chili peppers
1/2 cup yellow onions -- minced
4 eggs
1/2 teaspoon salt
black pepper -- to taste
garlic salt -- to taste
*Anaheim chilies, roasted, peeled and diced.
1. Peel and boil potatoes until just tender. Let potatoes cool. In a
large bowl break up potatoes to make a lumpy mixture, do not mash.
2. Saute ground beef in 2 tablespoons vegetable oil until browned,
drain well.
3. Add beef to potatoes, then add chiles, chopped onion and egg
yolks. Add seasonings (salt, pepper, and garlic salt). Mix and form into
egg-shaped balls about 1-1/2 inches long.
4. Dip each ball in egg whites (beaten slightly) then roll in flour.
At medium heat, cook in vegetable oil about 1/4-inch deep. Brown well,
then drain on paper towels. Serve hot, at room temperature, or refrigerate
and reheat at serving time.
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Betsy-TKL (10:16:40 pm) :
Chorizo
Recipe By : Originally posted by C. Ferrell 11/18/93
Serving Size : 1 Preparation Time :0:00
Categories : Meats Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Ground beef
2 pounds Ground pork
3 tablespoons Salt
2 tablespoons Oregano
2 teaspoons Pepper
3 teaspoons Garlic
1 3/4 cups Vinegar
2 cups Chile Powder -- Gebhardt's
2 teaspoons Cumin seed
A very greasy Mexican sausage. This is a leaner version that is good with
scrambled eggs, tortilla and salsa to create Huevos Rancheros.
Pour some water in chile powder and mix to make a paste; add garlic.
Crush oregano and cumin seed together. Combine meats in a large bowl and
add the oregano-cumin seed mixture, salt and pepper mixing well.
Add the vinegar and mix. Add chili-garlic mixture and mix well. I have
not made this but my husband has and it is very good. I doubt that the
method of putting it together is very critical as long as you get it mixed
well. When you have it mixed well fry a small patty of it too see if it is
what you want and then you can correct the seasonings to your own taste so
far as garlic, chile and such. This is what they did when we went to a
sausage making party several years back. A fun type party!
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Betsy-TKL (10:17:34 pm) :
Churros de Platano (Fried Plantains)
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:20
Categories : Fruits Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 plantains -- peeled, * see note
lemon juice
4 eggs
1/4 cup flour
1/2 teaspoon salt
oil -- ** see note
* If plantains (fat, red-skinned cooking bananas) are not available, use
large, green-tipped bananas. DO NOT use overripe bananas.
** For frying, use part olive oil, part Canola oil.
Peel and split the bananas lengthwise. Cut each piece in half and dip
in lemon juice.
To make batter, beat the egg yolks until thick and light. Add flour
and salt. Beat egg whites until stiff, not dry, and fold into yolks.
Drop the drained bananas pieces into the batter, one at a time. Pick
up with slotted spoon and slide gently into hot oil in heavy skillet (oil
about 1 inch deep). Cook over medium heat, turning almost immediately.
Cook until browned on both sides. Drain on paper toweling.
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Teresa, AR (10:17:44 pm) : Fresh Tomato Salsa
1 cup peeled, seeded, chopped 1/2-inch dice tomatoes or fresh tomatillos (Do
not use canned tomatillos, they are too watery and mushy. Available in
Spanish grocery stores or specialty supermarket produce sections.)
1/4 cup thinly sliced green onions, green and white part
2 Tablespoons 1/4-inch dice green pepper (use red pepper with tomatillos)
1 jalapeno pepper, seeded, minced
1-2 Tablespoons fresh lime juice
1/2-1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon olive oil or garlic oil
1-2 Tablespoons chopped fresh cilantro
Stir tomato, onions, green and jalapeno peppers, lime juice, salt, pepper,
oil and cilantro together. Let sit for 10 minutes befor serving at room
temperature. Taste and adjust seasonings.
Yield: 1 cup; 2 servings.
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Betsy-TKL (10:18:09 pm) :
Cilantro Pesto
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Vegetables
Cheese/Eggs Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Fresh Cilantro -- Firm Packed
1/2 cup Parsley -- Firmly Packed
1/2 cup Parmesan Cheese
1/2 cup Vegetable Oil
1/4 teaspoon Salt
3 each Cloves Garlic
1/4 cup Pine Nuts -- 1 oz
Place all ingredients in food processor workbowl fitted with steel blade
or in a blender container; cover and process until well blended. Makes
about 1 1/4 cups Pesto
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Betsy-TKL (10:21:13 pm) :
Diablo Jalapeno Jelly
Recipe By : Jo Anne Merrill
Serving Size : 2 Preparation Time :0:45
Categories : Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 green bell pepper
5 jalapeno peppers
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin
2 drops green food coloring
1. Sterilize jelly jars and lids according to manufacturer's
instructions.
2. Remove seeds from green pepper and chilies (Be very careful with
chiles -- don't touch your eyes.) Fit the steel knife blade into the bowl.
Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for
another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for
jelly.
3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and
vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute.
Remove from heat; let cool 5 minutes. Stir in pectin and food coloring.
4. Strain mixture through a fine strainer to remove pieces of
peppers. Pour strained liquid into sterilized jars. Cover tightly and
store in a cool place up to 6 months.
Makes 2 cups.
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Betsy-TKL (10:22:04 pm) :
Easy Nachos
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Mexican
Microwave
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Tortilla chips
8 ounces Velveeta Shredded Process -- Cheese food
8 ounces Pace Thick & Chunky Salsa
-----OPTIONAL GARNISHES-----
Ripe olives -- sliced
Guacamole
Jalapeno peppers -- sliced
Sour cream
Place tortilla chips on baking sheet; sprinkle with cheese food. Bake at
350~ until cheese food melts, 3-4 minutes. Pour Pace Thick & Chunky Salsa
over chips.
Garnish as desired.
MICROWAVE OVEN DIRECTIONS: Microwave a 9" plateful of cheese food-topped
chips at HIGH 1 minute or until cheese food melts.
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Bill,DC (11:12:21 pm) : * Exported from MasterCook *
Jalapeno Chowder
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Southwestern Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound diced chicken -- thawed
2 2/3 cups diced celery
2 2/3 cups diced tomato -- drained
3/4 cup scallion -- chopped
2 each jalapeno peppers -- seeded and minced
1 each onion -- chopped
3 each green peppers -- seeded and diced
1/2 cup bacon fat
3/4 cup flour
1 each zucchini -- diced
2 each avocado -- quartered and sliced
1 cup corn kernels -- thawed
2 quarts chicken stock
In a large skillet place the bacon fat and het it on medium until it is hot.
Add the flour and stir it until it is lightly browned. Add the roux to the
stock.
Add the celery, tomatoes, scallinos, jalapeno, onion, and bell peppers to
the stock. Cook for 20 minutes, or until the vegetables are barely done.
Add the chicken, zucchini, avocados, and corn. Cook for 5 minutes more.
Adjust seasonings with salt and pepper to taste.
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Bill,DC (11:13:32 pm) : * Exported from MasterCook *
Pico de Gallo
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Southwestern Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup onion -- diced
4 cups tomatoes -- diced
4 each jalapeno -- minced
4 tablespoons cilantro -- chopped
2 each lime -- juiced
to taste salt
Combine all ingredients and mix well. Season with salt. Let sit in the
refigerator for at least 30 minutes before serving.
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Margaret, MA (00:18:24 am) :
Picadillo (Mexico)
3 Tbs. olive oil
2 lbs. ground round
1 cup chopped onion
1 clove garlic, chopped
3 medium tomatoes, peeled, seeded and chopped
2 apples, peeled, cored and chopped
3 canned jalapeno chilies, drained, rinsed in cold water, seeded and chopped
1/2 cup raisins
10 pimiento-stuffed green olives, chopped
1/8 tsp. cinnamon
1/8 tsp. ground cloves
1 tsp. salt
1/2 tsp. pepper
1.In a large skillet heat olive oil and brown the beef, stirring to break up
lumps.
2.Add onions and garlic and reduce heat to moderate. Cook for 5 minutes,
then add all remaining ingredients. Simmer, uncovered for 20 minutes,
stirring occasionally.
3.Serve piccadillo with rice or as a filling for tacos, tamales, or green
peppers.
From: Memorex Library, International Recipes
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Margaret, MA (00:19:17 am) :
Jeremy's Tortilla (Mexico)
4 flour tortillas
2 chopped tomatoes
Optional ingredients: chopped cucumbers, chopped avocados, chopped onion,
chopped cilantro
1.Warm tortilla anmd sprinkle with chopped tomato and any optional
ingredients. Roll up, envelope fashion and serve topped with salsa.
From: Memorex Library, International Recipes
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Margaret, MA (00:20:11 am) :
Red Pepper Soup (Mexico)
2 Tbs. oil
1 onion, chopped
3 large ripe red bell peppers
4 cups chicken broth
1 cup tomato juice
1 fresh hot red pepper, whole
salt and pepper
1.Heat oil and saute onion until soft. Set aside.
2.Char peppers over flame until almost completely blackened. Let sit wrapped
in a wet towel for 30 minutes. Peel under running water.
3.Seed and chop peppers. Puree with onions and a little broth in a blender.
Transfer to a pan and add remaining broth, tomato juice and hot pepper.
4.Simmer covered, 15 minutes. Season to taste with salt and pepper. Remove
and discard hot pepper.
From: Memorex Library, International Recipes
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Margaret, MA (00:21:56 am) :
Huevos Monterey (Mexico)
8 tsps. softened butter
4 corn tortillas
4 dried hot red chilies, stemmed, seeded and crumbled
2 garlic cloves, chopped
2 tsps. salt
1 lb. 12 oz. can whole tomatoes
1 tsp. dried oregano
1/2 tsp. cumin
10 oz. package frozen artichoke hearts, defrosted and sliced into 1/4"
rounds
8 eggs
2 cups grated Monterey Jack cheese
1 cup chopped onion
1.Spread 4 tsps. butter on bottom of 4 individual baking dishes about 6" in
diameter. Place a tortilla on top and brush each with remaining 4 tsps.
butter.
2.Combine tomatoes and their liquid, garlic, chilies and salt in a saucepan.
Bring to a boil and cook briskly, stirring, until mixture is thick.
3.Arrange artichoke hearts around edge of tortillas.Pour tomato sauce over
all. Sprinkle with chopped onions.
4.Break 2 eggs on top of each tortilla and bake at 400 degrees for 3
minutes. Sprinkle with cheese and bake another 5 minutes.
From: Memorex Library, International Recipes
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Margaret, MA (00:22:48 am) :
Chicken Tamali Pie (Mexico)
3 lb. frying chicken, cut in pieces
water to cover
2 tsps. salt
12 peppercorns
2 stalks celery
1/2 bay leaf
1/2 cup yellow cornmeal
2 Tbs. butter
1/4 cup chopped onion
1 clove garlic, finely chopped
2 ripe tomatoes, peeled and chopped
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. dried tarragon
chili powder to taste
1-1/2 cups corn
grated cheddar cheese
1.In a large pot, combine chicken, water to cover, salt, peppercorns, celery
and bay leaf. Bring to a boil, lower heat and simmer about 45 minutes.Remove
meat from the bones and strain broth.
2.In a saucepan bring 1-1/2 cups of the broth to a boil. Combine cornmeal
with 1/2 cup remaining broth, stir into boiling broth, cover and cook until
mixture thickens, about 10 to 15 minutes.
3. Cool the mush slightly and line the bottom and sides of a 2-1/2 qt.
casserole.
4. Melt the butter and cook onion and garlic until transparent. Add tomatoes
and seasonings and simmer 15 minutes. Add corn and salt to taste.
5.Spread chicken over center of mush-lined casserole and cover with
tomato-corn mixture. Sprinkle with cheese and bake at 350 degrees 30
minutes.
From: Memorex Library, International Recipes
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END OF FILE - Part 3 (of 3)
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