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Mexican vegetable soup In a Dutch oven or heavy medium saucepan, brown ground beef drain fat. Add
Soup Mix, tomato sauce, water kidney beans, corn and seasonings; mix well.
Bring to a boil, simmer covered 15 minutes. Serve sprinkled with grated
cheese and dollop of
Mexican quiche 1 Put cheese into shells. Mix bacon with drained chilies and put into shells.
Beat eggs, cream and salt. Pour into shells. Sprinkle cayenne over top.
Bake at 350 degrees for 25 to 30 minutes. Cool 5 minutes.
Mexican-style hot chocolate *Not aspertame - loses sweetness when heated.
For cocoa mix, in a storage container combine dry milk powder, cocoa
powder, sugar substitute and cinnamon. Mix well. Cover and store in
a cool, dry place up to 8 weeks.
For each serving, place
Mexican chef's salad Bone and dice the chicken. Heat a small amount of vegetable oil in a large
frying pan until it starts to smoke. Add the chicken cubes and fry over
medium-high heat, stirring frequently, until they are browned (2 or 3
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1989 honorable mention dottie's mexican wedding cookies Preparation time: 15 minutes Baking time: 10 to 12 minutes per batch
1. Heat oven to 350 degrees. Cream butter and sugar until smooth in mixer
bowl. Add flour, salt and vanilla and mix until blended. Mix in nuts.
2. Roll teaspoon-size pieces of
7 layer mexican dip Mix the refried beans and taco seasoning together (I also mix the chili's
in with this, but some people put the chilis as a layer) Mix this really
well (I used a food processor, but today I am going to use my mixer). This
is the first layer.
Mexican quiche 2 Heat tortilla and place in small greased dish. Top with half of the cheese.
Cook sausage and pepper and add to dish. Mix together remaining ingredients
and pour over dish. Top with rest of cheese. Bake at 350 degrees for 30 to
35 minute
Mexican style chocolate bananas Heat chocolate in a small skillet over low heat until melted, about 2 minutes. Add cinnamon and stir to combine. Holding 1 piece of banana by the end, dip it into the chocolate mixture to coat the otehr end. Place it, chocolate end up, on a clean plate. R
Mexican dump cornbread by clem kohl In order: Dump all ingredients into a large mixing bowl. Add just enough milk (while stirring with a fork) to produce a cake-like-batter consistency. Continue mixing with a fork until well blended.
Pour into a well greased COOKIE sheet (about 14 1/2&qu
Mexican casserole Saute meat and onion. Drain. Mix soups and sauces with meat. Layer
chips, soup/meat mix and cheese in a 2 qt casserole dish. Repeat
layers. Bake at 350~ for 30 minutes, uncovered.
Mexican omelet * See Sowest 2 For the Recipe. Prepare the Casera Sauce; set
aside. Mix the eggs, half-and-half, oregano, salt and pepper with a
fork just until the whites and yolks are blended. Heat the margarine
in an 8-inch skillet or omelet pan over med
Mexican corn salad Drain corn. Combine corn, pimiento, onion, green pepper, and cucumber. Add
French dressing and mix well. Serve in lettuce cups.
SOURCE: Southern Living Magazine, January 1973. Typos by Nancy Coleman.
Mexican broiled steak * Each flank steak should weigh between 1 and 1 1/2 lbs. Place beef steaks
in shallow glass or plastic dish. Mix remaining ingredients and pour over
the beef. Cover and refrigerate at least 8 hours, turning occasionally. Set
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Mexican pot roast * Beef roast should be a arm, blade, or cross-rib roast. **
Jalapeno chiles should be seeded and finely chopped. Make a 1
1/2-inch deep cut across the beef roast. Wrap each clove of garlic
in 1 piece of bacon and insert in the cut. Sprinkl
Alisa's mexican rice Saute the rice, onion & garlic in a little oil until the onion is soft. Put
the tomatoes in a big measuring cup and squish them into pieces. You need
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amount. Bring to
Layered mexican dip * Mash avocados with lemon juice to prevent darkening.
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Layer refried beans on bottom of a quich dish or other flat sided dish.
Then layer the avocados; mix yougurt and sour crea
Mexican stuffed chicken : 1 tb Dried bread crumbs
: 1 tb Grated Parmesan cheese
: 2 tb Mild green chilis, chopped
1/2 ts Chili powder
: 1 Egg, beaten
: 1 oz Moneterey Jack cheese, cut
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MEXICAN STUFFED CHICKEN
Preheat oven to 375.
Mexican beef dip Brown ground beef and drain off fat. Mix beef with taco seasoning.
Combine all ingredients into a casserole dish. Bake at 350~ for 30
minutes. Serve with nacho chips.
Mexican chicken wings 1. Preheat oven to 350ø. In a small bowl, whisk together the oil, chili
powder, oregano & cumin to blend well.
2. Pulverize the tortilla chips in a food processor. Pour into a shallow
bowl.
3. Dip the chicken pieces in the seasoned oil;
Country ham, virginia peanuts and black-eyed pea salad Put peas in a saucepan with 3 cups water and 1/4 ts salt. Simmer over
medium-high heat until fully cooked but not mushy, 25-30 minutes.
Drain. Rinse under cold water. Dry well. Whisk together 2 tb peanut
oil, 1 tb vinegar and 1/4 ts peanut butt
Mexican omelet with chicken * The chicken or turkey should be chopped into small chunks. In a
blender container, combine the 1/4 cup of water, tomato, oil, chili
powder, and chicken bouillon granules. Blend until very smooth.
Transfer to a small saucepan. Cook, stirr
Adobe, mexican smoked chili marinade Combine orange and lime juices, chiles garlic, oregano, cumin, black
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Fried mexican ice cream Keywords: Ices, Desserts, Mexican Servings: 4
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Capirotada - mexican bread pudding To one quart boiling water add brown sugar, clove, cinnamon, and butter.
Simmer until light syrup forms, then remove the clove and cinnamon. Cut 1
loaf raisin bread into cubes and dry in 250F oven until crusty. Rinse 1 cup
raisins in hot water, th
Freezer mix mexican casserole Dip container of frozen mix into hot water just to loosen. In 2-quart
saucepan, heat frozen mix, chili powder and water to boiling. Reduce heat;
cover and simmer, stirring frequently, until mix is partially thawed, about
15 minutes. Stir in corn a
Mexican chicken & barley chili In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until
onion is tender. Add remaining ingredients except chicken. Bring to a
boil. Reduce heat to low; cover. Simmer 40 minutes, stirring
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Mexican cornbread Preheat oven to 325 degrees F. Mix all ingredients except cheese together.
Pour half of mixture in a well-greased skillet. Use an iron skillet if you
have one. Spread cheese over the mixture, then pour remaining batter on
top. Bake in 325 de
Mexican chicken bake Boil chicken until tender. Remove, reserving broth. Remove
skin and bones from chicken and cut into bite sized pieces. Grate
cheese and mash tomatoes. Combine chicken, onions, cheese, garlic
salt, chili powder and tomatoes. Drop torti
Mexican nacho casserole Cook ground beef and taco seasoning mix according to package
directions. In bottom of a medium casserole, spread refried beans;
sprinkle with onions. PLace meat over beans. Bake at 400 F for 15
minutes. Tuck nacho chips around edge of casserole. T
Mexican coffee with cinnamon and chocolate Add cinnamon sticks to coffee and brew.
In a small saucepan, stir together brown sugar, chocolate syrup, vanilla, and one cup of the whipping cream.
Cook and stir until just under a boil.
Add to brewed coffee and stir.
Whipped cream:
In a medium bowl, bea
Corn bread mexican style Preheat oven 350. Grease and flour 8 inch round baking pan.
Beat eggs and oil together in a large bowl until they are well
blended. Drain and chop chiles and trim the corn away from cob <if
using fresh>. Add chiles, sweet corn, and sour cre
Mexican chicken lasagna btvc62a **Cook Lasagna according to package directions. Heat oil in a wide frying
pan over medium heat. Add onion, garlic, and red or green pepper; cook,
stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper,
chili powder, and cumin. Reduce h
Turkey mexican Source: MAINPOUL.ZIP
fresh parsley
Cut turkey into eight 3/4" slices. Place turkey in large skillet,
overlapping slices. Add salsa. Bring to a boil; turn down heat. Cover.
Simmer 10 minutes. Add cheese and olives. Cover. Heat one minute
Barbeque sauce - mexican Mix well and allow flavors to blend for one hour or more.
Mexican seasoning mix Mix well. Use 3 T. mix and 1/2 cup water for each pound of meat used.
Mexican fudge Grate cheese and lay in greased 9" x 13" pan. Beat milk, eggs, and
flour together, pour over cheeses. Bake 40 minutes at 350 degrees F. Cut
into squares or diamonds, serve hot or cold.
Mexican pita pockets Brown ground beef with onion; drain. Add beans and salsa, heat through.
Spoon 1/2 cup mixture into each pita pocket half. Top with lettuce,
tomato, cheese, yogurt and additional salsa, if desired.
Nutritional Analysis per serving:
calories
Impossible mexican fiesta casserole Heat the oven to 375 degrees F.
Cook and stir the meat in a large skillet until brown. Drain off the
excess fat. Season the meat with the salt and pepper, then set
aside. Mix the cheese, sour cream, mayonnaise and onion and set this
mixture
Mexican quiche squares Preheat oven to 350°.
Cook and crumble sausage in a medium skillet over medium heat until browned.
Drain well on paper towels.
Unroll dough and press perforations together.
Press dough on bottom and 1 inch up sides of greased 13 x 9 baking pan.
Bake 8 min
3-layer mexican dip 1. Heat the refired beans in the microwave until soft and spread them over
the bottom of a 10-inch round glass baking dish, a round cake pan works as
well.
2. Cover the beans with guacamole.
3. In a small bowl, combine the sour cream, garlic
Mexican corn stew Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice
carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of
corn chips(optional). In large fry pan over medium high heat saute
the onions and garlic for 5 minutes. Ad
Mexican pheasant Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake 30 minutes at 350F.
Broiled tomatoes (mexican) Many Mexican recipes call for tomatoes to be asados (roasted). Traditionally they are put onto a hot comal and cooked until the skin is wrinkled and brown and the flesh is soft right through--this takes about 20 to 25 minutes for an 8 ounce tomato. Howev
Mexican chicken Next time you are invited to a pot luck dinner impress your friends
with this attractive yet economical casserole. Mix together puree,
yogurt, green chiles, chili powder, coriander, garlic and onion
powder. Place tortillas on a rack in a 350~ o
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
Classic mexican flan In a small saucepan melt sugar over moderate heat, stirring frequently,
until sugar is a dark, caramel-colored liquid. Remove from heat and pour
into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to
coat bottom and sides with the car
Sloppy mexican casserole Preparation Time: 1:50 Preheat the oven to 350 degrees. Cook the lentils,
onion, carrot, and green pepper in the water for 30 minutes. Add the tomato
sauce and seasonings to the pot and cook for 30 minutes longer. Stir in the
elbow macaroni and to
Chicken chunks with peanuts in spicy sauce (kung pao) Cornstarch paste
Preparation: Trim ends off green onions and cut light green and
white part into 1" sections. Mix all other sauce ingredients in
2-quart saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice m
Mexican chicken & rice Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and
spices. Add chopped, cooked chicken. Put sauce on low heat and stir
occasionally. Prepare rice. When rice is done, and remaining 1/3 can
tomato sauce to rice and stir. To serve, pl
Beans and peanuts soup Melt margarine in large stock pot.
Add carrots.
Cook for 5 minutes.
Add water, black eyed peas, navy beans, green
pepper, salt, and crushed red pepper (add more
water, if necessary, to cover).
Cook, covered, until ingredients are tender,
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