Announcement

Collapse
No announcement yet.

Cinco de Mayo Recipes

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Cinco de Mayo Recipes

    Guacamole

    Ingredient's:
    3 small avocados
    1 small onion minced
    4 garlic cloves minced or pressed
    1 medium tomato, finely chopped
    3 T lemon juice
    1 small jalapeño pepper, seeded
    salt & pepper to tast

    Direction's:
    Place all ingredients in food processor and coarsely chop. Or mash the avocado, finely mince the garlic and onion and finely chop the tomato, mix all ingredients thoroughly together.

  • #2
    Taco Casserole

    Taco Casserole

    Ingredient's:
    2 lbs. hamburger
    1 onion, chopped
    1 can cream of chicken soup
    1 can cream of mushroom soup
    1 can green chilis, chopped
    4 cups shredded Cheddar cheese
    2 T. chili powder
    2 small cans tomato sauce
    1 pkg. tortilla chips

    Direction's:
    Brown hamburger with onion; drain.
    Add soups, sauce, chilis and chili powder.
    Line a 9x13 pan with chips and pour in 1/2 of the meat mixture. Layer more chips, 2 cups cheese and hamburger ending with cheese as last layer.
    Bake at 350 for 35 to 30 minutes.

    Comment


    • #3
      I;m so glad to see this and hope it has as much as the last one did...I will be back

      Comment


      • #4
        Mexican cole slaw and Mexican style rice

        This thread did so well on the old boards...looks like it could use a little push.

        I posted my Mexican cole slaw recipe befored this thread was started, so hopefully I won't be causing any issues posting it over here also. It's perfect for this thread! I apologize in advance if there is a problem. Please let me know for future reference.
        If anyone would like a recipe for refried beans to round out those combo plates I will post mine. It is rather involved and starts with dried beans. Bean posted a great recipe using the canned pintos (great idea!) which I had to run out and try right away. Much faster and very good. I think I will put my recipe to rest for a while and stick with Bean's. Maybe she will repost it. It was one of those I was going to copy into my records once I was had some time off.

        The cole slaw is great. I love this stuff. It's always the first thing I start eating when my plate arrives at my favorite restaurant, and I don't like cole slaw!
        The rice dish is just like what you find on your combo plates. It's easy and good.


        Sopa Seca De Arroz (Mexican Style Rice)

        2 cups uncooked rice
        3 tablespoons olive oil
        1/2 small onion, grated or minced finely
        2 cloves garlic, pressed
        1 8 ounce can diced tomatoes in puree
        1 small can tomato sauce
        (4-6 medium fresh tomatoes( peeled and chopped, can be substituted for sauce and canned tomatoes)
        4-6 cups chicken broth
        chopped parsley and/or cilantro (optional)

        Salt and pepper to taste

        Brown rice lightly in olive oil. Add onion, garlic and tomatoes, cook for
        2-3 minutes. Add tomato sauce if not using fresh tomatoes and 4 cups
        chicken stock Cover and simmer over medium heat 25-35 minutes. Adding more broth if necessary. There should be no liquid remaining when the rice is
        done. Add parsley/cilantro, if using, towards the end of cooking time and adjust seasonings.

        Makes 6 servings



        Ensalada De Col (Mexican cole slaw)

        This is the cole slaw you find on your plate at many Mexican restaurants.
        The red cabbage will bleed color a bit, so if this will maake a difference, I would use all green.

        2-1/2 cups shredded cabbage, red and green
        1-2 carrots, grated
        1/4 cup vegetable oil
        2 tablespoons vinegar
        3/4 teaspoon salt
        1/4 teaspoon sugar
        1/4 teaspoon fresh ground black pepper

        Put cabbage and carrot in bowl and toss to mix. In small bowl add remaining
        ingredients and mix until sugar has disolved. Pour over cabbage and
        carrots. Toss to mix and refrigerate at least 30 minutes.

        Comment


        • #5
          Candied Jalepeno Peppers

          Candied Jalapeno Peppers
          16 oz jar of sliced jalapeno peppers
          1 cup plus 4 T sugar

          Drain jalapeno peppers. Pour sugar in jar to cover the bottom, place 2-3 tablespoons of peppers in jar, pour a layer of sugar, and continue layers until completed. You may have to push peppers down to fit in all in. Place jar in refrigerator. Turn and shake daily until sugar is dissolved. Eat with your favorite sandwich or meal.

          Comment


          • #6
            Chile Relleno Casserole

            Casserole Chiles Rellenos

            1/2 C butter
            1 (7 oz) can green chilies, whole
            1 lb. Cheddar or Jack Cheese, shredded
            3 eggs
            3/4 t salt
            2 C milk
            1 C Bisquick

            Melt butter in a 13 x 9 baking dish.

            Arrange chiles in a layer over bottom of dish. Cover with cheese. Blend eggs, salt, milk and Bisquick. Pour over cheese. Bake at 350 for 35 to 40 minutes or until golden brown.

            Serves 6 to 8.

            Comment


            • #7
              I started the last Cinco de Mayo thread on the last CK for my LOVE of Mexican food. Lets post our T&T's & keep this thread going.

              Comment


              • #8
                One of my most requested recipes!

                Shredded Beef

                These are sooooo good! I got the recipe on the net years ago, tweaked it a bit & they taste just like a restaurant! My family loves this recipe. Great for tacos, burritos or tostadas.

                2 1/2 to 3 1/2 lb roast
                6 oz. coke (only coke & NOT diet)
                6 oz. Mexican beer - drink the rest
                1/2 T. chili powder
                1/2 to 1 t. cumin
                1/2 to 1 t. oregano
                4 garlic cloves, crushed
                1 11oz jar Hot garden vegetables (Vlasic only)

                Puree the jar of veggies, including liquid in blender, make sure to remove all stems from peppers. I usually add some jalapenos & a few T. of juice from the jar.

                Take some flour, salt & pepper, roll the roast & brown in frying pan on all sides (I use olive oil).

                Put all ingredients in crockpot except 1/2 of the pureed veggies. Crockpot on low all day. Shred the meat with two forks, add the rest of the pureed veggies & keep on low for another hour or two.
                Last edited by Bean; 09-26-2006, 10:27 AM.

                Comment


                • #9
                  Bean's Refried Beans

                  4 cans pinto beans (2 with jalapenos)
                  1 t. cumin
                  salt & pepper to taste
                  1 t. crushed garlic
                  1 to 2 T. dried onions
                  2 jalapenos, chopped
                  drop lime juice
                  1/2 bottle Mexican beer- Drink the rest

                  Dump & simmer 1 1/2 hours, stirring often. Mash up with potato masher. Make tostadas, nachos, baked bean dip or just as a side dish.

                  Comment


                  • #10
                    Bean's Mexican Rice

                    1 (11.5 ounce) can Spicy Hot V8
                    Chicken broth (enough to make a total of 3 cups with the V8)
                    1 T. tomato bouillon
                    1/2 t. cumin
                    1/2 t. chili powder
                    1 packet Sazon – Goya
                    1 1/2 c. white rice

                    *3/4 c. frozen peas, cooked (added after cooking)

                    Spray a casserole dish with Pam, add ingredients and cover, cook on HIGH in microwave for 5 minutes. Cook another 23 minutes on power 5. Remove and let stand 10 minutes and add peas (if desired).

                    Pic - Mexican plate

                    http://i20.photobucket.com/albums/b202/sltrax/plate2.jpg

                    Comment


                    • #11
                      Bean's Enchilada Sauce

                      1 15 ounce can tomato sauce
                      1/2 t. garlic, crushed
                      1/4 t. basil
                      1 t. paprika
                      1/4 t. cumin
                      1 t. cilantro
                      1 t. cayenne pepper
                      2 t. hot chili powder
                      few dashes black pepper
                      2 cups chicken broth

                      Heat to a boil, simmer 20 minutes. This is great on any Mexican food!

                      Pic - cheese enchiladas w/this sauce.

                      http://i20.photobucket.com/albums/b202/sltrax/ench.jpg
                      Last edited by Bean; 06-05-2006, 09:21 AM.

                      Comment


                      • #12
                        Carmen's Hot Sauce (on the taco pic above)

                        Boil 3 to 6 jalapenos (depending how hot you want it) in water for 20 to 30 min. Cool, destem & peel. Put in blender with 1 to 2 cloves of garlic, 1/2 cup water, 1/4 cup vinegar and 1 T. minced onion; blend.
                        Put into a bowl & hand stir in 2 (8 oz.) cans tomato sauce, add a dash of salt. Do not blend the tomato sauce in the blender or it will turn the sauce white!

                        * I don't peel the jalapenos, just dump & blend.

                        Pic -
                        http://i20.photobucket.com/albums/b202/sltrax/Hsauce2.jpg
                        Last edited by Bean; 06-05-2006, 05:46 AM.

                        Comment


                        • #13
                          Here is another that is really good & really HOT! Very easy and is great on everything!


                          This is totally addictive. Dead simple to make. If you grow your own chillis, it's a great way of preserving them, but they won't last long!

                          Sambal Oelek - Chilli Paste

                          1/2 lb medium-hot chillis of your choice. Red or green jalapenos are fine, large Thai chillis ditto. Habaneros/birds-eyes/bonnets are too hot.
                          2 tbsp sea salt (to taste)
                          2 tbsp lime juice or vinegar

                          Remove the stalks from the chillis, but not the seeds. Lightly roast the chillis for 15 mins in a warm oven. Blend in a blender or mortar and pestle, then add the liquid and salt and blend a bit more. Taste, add more salt if you want but 2 tbsp is quite a lot. Add more liquid if it gets too sticky - it should be like wet pickle consistency.

                          Store in a sterilized jar. It probably doesn't need refrigerating due to the high salt levels.

                          To use: Use anywhere you need chillis, such as in marinades, thai currys, tex-mex.
                          Alternatively, just eat from the jar, but be careful - excess has it's Nemesis with a capital N!

                          * I use about 20 - 25 jalapenos and 1 habanero & roasted them at 350º for 20 to 25 minutes, de-stem them and threw them in my chopper. I add the juice of two limes & only a scant T. of Sea Salt.

                          Pic -

                          http://i20.photobucket.com/albums/b202/sltrax/CP.jpg

                          Comment


                          • #14
                            This is always a hit at get togethers. Serve it up with tortilla chips and corn chips. The above recipe (Sambal Oelek - Chilli Paste) is a perfect side to spice it up even more!


                            Southwest Appetizer Cheesecake

                            8 ounces Cream cheese, softened
                            8 ounces Ricotta cheese
                            8 ounces Cheddar cheese, shredded
                            1 package Taco seasoning mix
                            8 ounces Sour cream
                            3 Eggs
                            1 can Green chilies, diced and drained
                            1/2 cup Red bell pepper, diced

                            TOPPING

                            3/4 cup Salsa medium or hot
                            Scallions, chopped
                            Cilantro, chopped

                            Beat cream cheese, ricotta and cheddar cheese with taco seasoning. Add sour cream. Beat in eggs one at a time, blending well after each addition. Fold in chilies and red pepper. Pour into greased 9 inch springform pan. Bake at 350º for 50 minutes or until center of cake is firm. Cool on wire rack for 30 minutes. Refrigerate several hours or overnight. Just before serving spread salsa over top of cake and garnish with parsley and scallions. Serve with chips or crackers. Freezes well.

                            Note: If you do not have ricotta, you can substitute an additional 8 oz. cream cheese.

                            *I add chopped jalapenos and cumin to the above mixture. I also like a simple pico de gallo with tons of fresh cilantro to top it off!

                            Pic-

                            http://i20.photobucket.com/albums/b202/sltrax/SWck.jpg

                            Comment


                            • #15
                              This is great as a salsa or for chicken enchiladas. Notes at the bottom.

                              Tomatillo-Lime Salsa

                              2 tablespoons vegetable oil (I use olive oil)
                              1 small onion, chopped
                              1 clove garlic, minced
                              ½ teaspoon or more chopped fresh jalapeno chile (use jar kind if you don't have fresh)
                              1 teaspoon cumin
                              1 teaspoon coriander
                              20 fresh tomatillos or 1 28-ounce can canned tomatillos, drained well
                              ¼ cup chopped cilantro
                              1 teaspoon sugar
                              1 tablespoon or more lime juice (juice of one small lime)

                              1. In a large frying pan, heat the oil over medium-low heat. When hot, add the onions, garlic, chiles, cumin, and coriander. Saute until the onions are translucent. Add the tomatillos and continue sautéing over low heat until the tomatillos have broken down into a sauce, about 5 minutes. Add the cilantro, sugar, and lime juice and continue cooking 1 minute. Serve warm or at room temperature.

                              Serves 2 to 3.

                              This is great with my chicken enchiladas. Just double the sauce recipe, one batch isn't enough. Add 1/2 c. chicken broth and simmer it down (1/2 c. for each recipe).

                              Recipe by -
                              The Bean Harvest Cookbook

                              Pic (chicken enchiladas w/this sauce) -

                              http://i20.photobucket.com/albums/b202/sltrax/ckenc.jpg
                              Last edited by Bean; 06-05-2006, 09:19 AM.

                              Comment

                              Working...
                              X