Acapulco rice Combine tomato sauce, water and chili powder in a medium sized
saucepan. Bring to a full boil. Stir in rice. Cover, remove from
heat and let stand for 10 minutes. Sprinkle with tortilla chips and
cheese. Serve with shredded lettuce and sour
Acapulco-los arcos mexican rice Saute onion and rice in lard until lightly browned, 6 to 10 minutes,
stirring constantly. Turn into baking dish or casserole.
In a large saucepan, combine chicken broth, tomato juice, tomatoes,
parsley, garlic, cumin and salt and pepper. Bring to
Acapulco chicken (en escabeche) Boil broth and pickling spice in heavy large saucepan ten minutes. Strain
and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil
and cumin to pan. Simmer over very low heat until chicken is just cooked
through, about ten minutes.
Seviche acapulco Cut the fish fillets into about 1-inch cubes. Marinate it for at least 6
hours (preferably overnight) in about 1/2 cup of lime juice.
Rinse the fish in a colander and let it dry for 5 minutes. Put it in a
large bowl along with the rest of the
Acapulco chicken enchilada In small bowl, toss together cooked shredded chicken, scallions, and
almonds. Sprinkle on salt. Mix and set aside. To prepare chili sauce, heat
oil in saute pan over med-high heat; add onion, bell pepper, and garlic.
Saute until vegs. are soft. St
Sunrise mimosas In blender container, puree strawberries. In nonmetal pitcher, combine strawberry
puree, tangerine juice and champagne; mix gently. Serve over ice in stemmed
goblets. Garnish each goblet with a strawberry half.
Strawberry sunrise smoothie Place all ingredients in a blender in order listed; cover. Blend on high speed until smooth. Serve immediately.
Acapulco chicken baked (no oil) tortilla chips
Boil broth and pickling spice in heavy large saucepan ten minutes.
Strain and return liquid to saucepan. Add chicken, onion, vinegar,
garlic, oil and cumin to pan. Simmer over very low heat until
chicken is just cooked thro
Acapulco enchiladas 3 lb Chicken
1 c Chopped celery
1/4 c Chopped onion
1/4 c Chopped scallon
2 tb La Victoria Green Taco sauce
4 lg Corn tortilas
1 1/2 c Salsa verde
1 1/2 c La Victoria Enchilada sauce
4 tb Sour cream
4
Acapulco salad In a large saucepan, combine beer, water, bay leaves, peppercorns and salt.
Bring to a boil; add fish, then cover and turn off heat. Allow to cool,
covered, about 15 minutes or until fish is opaque throughout. (Fish cooks
as liquid cools; this ext
Sunrise punch PLACE drink mix in large plastic or glass pitcher. Add water and juice; stir until drink mix is dissolved. Refrigerate until ready to serve.
POUR into punch bowl just before serving. Stir in club soda. Serve over ice cubes.
Red pepper sunrise SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Freances Towner Giedt, copyright 1993. ISBN #0-553-08760-6.
Formatted into MM by Ursula R. Taylor.
Preheat broiler. Cut pepper in half lengthwise. Place cut
Acapulco jicama salad 1. Mince cilantro. Whisk together cilantro, lime juice, vinegar, oil, salt,
and pepper.
2. Peel oranges, and slice into 1/4-inch-thick circles. Peel and pit
avocado, slice into 1-inch cubes. Peel jicama and slice into 1/2-inch
cubes.
3. Marina
Sunrise parfait Layer the strawberries, yogurt, and cereal in 2 stemmed dessert glasses.
Nutritional Information:
185 calories
1 total fat (0 g sat)
3 mg cholesterol
37 g carbohydrate
8 g protein
6 g fiber
102 mg sodium
Acapulco sunset spread 1. In medium bowl, combine beans and salsa, mix well. Spread bean mixture
onto serving plate.
2. In food processor bowl with metal blade or blender container, combine
cheese, avocado and lime juice; process until well blended. Spread cheese
mixt
Acapulco baked eggs These recipes come from Culinary Cyber Sleuth. The first one has no chiles
but think they would make a wonderful addition and it sounds great for a
special holiday occasion, as does the 2nd one.
Put butter in 8-inch square baking pan. Set pan in 3
Baja sunrise In a tall glass with ice, and tequila and Limoncello. Fill with lemonade and slowly pour grenadine down the side of the glass, so it collects on the bottom. Garnish with a lemon slice.
Chicken acapulco with creamy shrimp sauce ROAST PEPPERS: Place poblano peppers under the broiler and char on
all sides. Put in plastic bag and freeze 10 minutes. Remove from
freezer, rub off peel, then slit to remove seeds under running water.
Preheat oven to 400 degrees F. In a medi
Sunrise popovers Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a
large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each
custard cup and set aside. Combine the flour and salt in a large bowl,
th
en gradually stir in the milk and
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Recipes
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