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CALIFORNIA STYLE HUEVOS RANCHEROS

Ingredients: 1 Tablespoon(s) Olive oil 1/2 medium Onion, chopped 3/4 Cup(s) Tomato juice 1 small Clove garlic, minced 3 Whole chiles, parched 3/4 Teaspoon(s) Ground cumin 1/4 Teaspoon(s) Ground Mexican oregano 1/2 Teaspoon(s) Salt 4 Corn tortillas 6 eggs 2 Avocados,peeled&thinly slice 1/2 Cup(s) Grated Monterey Jack 4 Lettuce leaves, chopped Directions: Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey and coffee for a great brunch. 1. In a medium-size saucepan, heat the oil, add the chopped onion, and fry over medium heat until the onion is translucent. Add tomato juice, garlic, chiles, herbs, and salt. Reduce heat to simmer for about 10 minutes. Sauce can be made a day or hours ahead of time and left at this point. 2. Preheat oven to 350 degrees F. Warm the tortillas by wrapping in foil and placing on the 4 serving plates (Mexican pottery if possible) in the warm oven. At the same time, warm the extra tortillas you are serving as bread. 3. Poach the eggs, using an egg poacher or a frying pan of hot water with 2 tablespoons vinegar and 1 teaspoon salt added. First break an egg into a cup, then stir the water in the frying pan vigorously in a circular motion. As you stir, slide the egg from the cup into the water. Cover the pan when all eggs have been added. 4. To assemble the dish, place a tortilla on a plate. Top with a circle of avocado slices, then arrange a drained poached egg (or 2 eggs) on top, spoon sauce over, and sprinkle with cheese. Place in the oven until cheese melts. Add the lettuce garnish after the cheese has melted. Variation: Instead of the tortillas, rinse large "cupped" iceberg lettuce leaves and serve the eggs topped with sauce in the lettuce leaves. Makes 4 servings.
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Black or pinto beans & chicken, southwestern style In a large frying pan over medium heat, heat the olive oil. Add the chicken, sprinkle lightly with S&P, and cook for 5 min on each side. Remove from pan. In the same pan, over medium heat, adding more oil if needed, Saute the onion, red peppe Country-style chicken kiev Combine 1st six ingredients. Dip chicken in butter and set remaining butter aside. Roll chicken in crumb mixture. Place in greased casserole dish. Bake at 375 degrees for 45 minutes. At end of baking time, combine butter with wine and parsley and pour ove Christmas cake west indian style Fruit Mixture: Mix together all the ingredients and store in a tightly sealed jar for at least 1 month. The Cake: Prepare a 10" deep round cake baking tin or a 13" x 9" baking tin by lining it with two layers of waxed paper, greasing betwee Quick spanish style dressing Cook the Quick Brown Rice according to directions for 12 minutes. Remove from heat. Stir in the enchilada sauce. Add 1 1/4 cup water and the dry Oat Bran Muffin Mix. Stir. Pour into a well-oiled 9" x 13" cake pan. Bake at 300 F. Chorizo con papas y huevos Cook the potatoes in boiling salted water 10 minutes. Drain and reserve. Fry the chorizo in a large nonstick skillet until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes. Add the potatoes and cook until wellbrowned, about 1 Chicken salad asian-style In large bowl, mix together chicken, water chestnuts, green onions, sesame seeds, almonds and poppy seeds. Pour Dressing over chicken mixture; toss gently to mix well. Refrigerate salad until chilled, about 2 hours. At serving time, mix chicken Vegetable-style rarebit PER SERVING: 308 cal., 18g Pro., 17g Carbo., 20g fat, 60mg Chol., Combine first 6 ingredients. Top each slice of toast with 1/2 cup of vegetable mixture. Place slices on baking sheet. In a small saucepan combine cheese, pepper, and 2 Tablespoons water. (crostini napoletani) neapolitan-style crostini 1. Preheat the oven to 400F. Brush one side of the bread slices with some of the olive oil and arrange on a baking sheet oiled side up. Bake until lightly browned and crusty, about 4 minutes. 2. Spread the olivada or chopped olives on each toast Chorizo con huevos Heat the oil in a large heavy skillet, over a medium heat. Fry the chorizo until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes, add the chilies. Beat the eggs until frothy and add to the chorizo. Stir with a fork as you wo Chorizo-style sausage Inspired by the Spanish 'chorizo', a spicy cured sausage. All the ingredients below are only approximate, and can easily be adjusted for taste. Mix all the ingredients except the wine together. Slowly add small amounts of wine to moiste Pan bagnat (sandwiches, monaco style) *Anne's note: The nutritional analysis omit the anchovies; they would substantinally increase the sodium in the recipe "Pan Bagnat is the name for this stuffed sandwich in Monaco and in France (where the name is hyphenated). The filli Carciofi alla romana (artichokes roman style) Combine first 7 ingredients in an ovenproof casserole. Add artichokes. Bake covered in preheated 375-degree oven 30 to 40 minutes until tender. Remove artichokes from liquid, put on tray to cool. Cut in quarters. Serve at room temperature. Frijoles rancheros * Jalapeno Chiles should be seeded and chopped. Heat the oven to 375 degrees F. Cook the bacon in a 10-inch skillet until crisp then stir in the jalapeno chiles, garlic and onion. Cook and stir until the onion is tender then drain the exce Alfredo-style sauce 1/2 c Evaporated skim milk 1/2 ts Chicken bouillon 1/2 ts Dried basil 1/4 ts Ground black pepper Combine all ingredients in container of an electric blender, process until smooth, stopping once to scrape down sides. Pour into a small saucepa Quick, southern style red beans and rice Cut bacon into 1 inch pieces. Cut Onions into 1/2 inch wedges. ince Garlic Clove. Dice bell Pepper. Drain Beans. ook bacon in 10 inch skillet over medium heat until browned but not risp, about 5 minutes. Remove bacon from skillet; drain off all Tex-mex style tacos Brown the ground beef and chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time. While you are browning the beef (it should be completely cook Buffalo style chicken salad Buffalo Style Chicken Salad offers zesty flavor and a variety of textures and temperatures. Skinned and boned chicken breast halves are coated with a spicy wheat germ mixture, broiled, sliced and arranged on top of several different kinds of le Smothered chicken creole style Sprinkle chicken with salt and pepper on both sides. Select a black iron skillet large enough to hold the chicken comfortably when it's spread out. Fold wings under to secure them. Melt the butter in the skillet and add the chicken, skin-side down. C Caribban style banana bread Cream butter and sugar. Beat in egg until light and fluffy. Stir in rum and vanilla. Sift all dry ingredients together. Add to butter-sugar mixture, alternately with bananas, mixing well after each addition. Fold in remaining ingredients. Pour Stuffed peppers -- thai style Cut the tops off the peppers, seed them & set aside. Mix together the filling ingredients thoroughly & stuff into the peppers. Place them in a shallow baking dish & bake them in a preheated oven at 350F for 30 minutes. Or steam o Carolina-style pulled pork sauce / baste In a saucepan, mix together the baste ingredients, simmer for 5 minutes. Baste shoulder with one portion of sauce every 20 to 30 minutes during the last 2 hours of cooking. Pour remaining sauce over shredded meat; toss to coat. California almond pilaf Combine all ingredients except almonds in 2 to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed. Remove from heat. Add almonds and fluff w Picante de huevos (egg and avocado appetizer) Place all the ingredients except the mangoes and cilantro in a food processor or blender and blend at medium speed until very well combined and fairly smooth. Chill for several hours. Pour the sauce into the hollowed out section of the mango Anissabo (pea soup - cree style) When the soaking peas are soft, put them in a large pot with the rest of the ingredients. Simmer until the peas are tender but stil firm. Add the hominy & cook till thickened. Serve hot. Peking-style chicken wraps Preheat broiler and lightly oil rack of a broiler pan. Stack tortillas and wrap in foil. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1 1/2-quart saucepan. Toss chicken with 3 tablespoons sauce in a large bowl to coat, Camaroes a paulista (sao paulo style shrimp) Soak the skewers in water for at least 1, preferably 3 hours. In a large glass bowl, whisk together the lime juice, garlic, onion, cilantro, salt, pepper and olive oil. Add the shrimp and toss to coat evenly. Cover the bowl and marinate in the refri Soutzoukakia smyrneika (ground meat sausages, smryna style) Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bow 90s style chicken salad In deep saucepan, place chicken. Add broth and 4 teaspoons of the curry powder. Cover and simmer about 30 minutes or until chicken is fork tender. Remove from heat and allow chicken to cool in broth. When cool, separate meat from bones. Discard bo '9os style chicken salad In deep saucepan, place chicken. Add broth and 4 teaspoons of the curry powder. Cover and simmer about 30 minutes or until chicken is fork tender. Remove from heat and allow chicken to cool in broth. When cool, separate meat from bones. Discard bo Steakhouse style baked potato Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape dur Baked california fish Mix together bread crumbs, parsley, garlic, salt, pepper, parmesean cheese, and lemon zest. Rinse fillets gently and pat dry. Rub fillets with butter or oil and dip each side in bread crumb mixture. Bake at 325 degrees for 15-20 minutes uncovered and chec Marinated salmon danish style Asparagus Mayonnaise: In a food processor, blend the yolks, asparagus and lemon juice. Still blending, add the olive oil and mix well. Season with salt and pepper. Makes about 2 cups. Salmon: place fish skin side down in a flat container. Sprinkle on