You are here: Recipes It > Recipes > Mexican

Mexican Delight

Ingredients
 

1/2 cup sugar (carmelized)
3/4 cup milk
1/2 cup nuts
2 1/2 cup sugar
1/2 cup butter
1/4 tsp salt
1/4 tsp soda
1/4 tsp vanilla



 
 Advertisements
Preparation
 
Boil milk, sugar, butter, salt and soda. Add the carmelized sugar to
the boiling mixture. Cook to soft-ball stage. Cool. Beat, and add
vanilla and nuts.

From: Alvadore Church of Christ, Cookbook. Submitted by Ellen Ammerman

 

 
Servings:
6


 

 

Also see ...

Mexican Deviled Eggs Tofh
Mash the yolks with cheese, mayo, salsa, onions, sour cream and salt. Evenly fill the whites. Serve immediately or chill until ready to serve. Source: Taste of Home. By Patrick & Sarah Gruenwald <[email protected]> on Nov 02, 1996     strong (Upload by user)

Mexican Deviled Eggs
* Jalapeno Chile should be seeded and finely chopped. Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper. Fill the egg whites with the egg yolk mixture, heap (Upload by user)

Mexican Eggs
Melt butter in a medium skillet at medium heat. Add mushrooms and green pepper. Cook and stir until lightly browned. Mix with drained tomatoes and bacon. Spread in bottom of 4 individual baking dishes. Carefully break 1 egg into each dish. Sprinkle lightly with salt and pepper. (Upload by user)

 Advertisements
Mexican Flan Custard
Traditionally this is made with a layer of caramelized sugar on the bottom of the pan: heat white sugar in a heavy pan until it melts and turns light brown, then quickly and carefully pour it into the baking pan and tilt the pan so it runs all over the bottom. Beat eggs, mi (Upload by user)

Mexican Flank Steak With Mock Tamales
Place beef flank steak in utility dish.Combine lemon juice,olive oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda s Salsa Sauce and Mock tamales.Remove steak from marinade and place on gr (Upload by user)

Mexican Goolash
Add Macaroni to boiling water and cook for 7 minutes. Cook the first 3 ingredients in cast iron skillet until meat is brown and vegetables are tender. Drain off fat. Add tomato juice, macaroni, and spices. Simmer until liquid is almost absorbed. Note: Served with a salad, t (Upload by user)

Mexican Grasshopper
Shake and strain into highball glass     strongServings:1/strong   (Upload by user)

Mexican Greco
Brown ground meat in med high fry pan, drain. Set aside. Fry onion and green pepper in small amount of oil until glossy, add ground meat to above and keep stirring to prevent burning. Remove from heat. Place in large mixing bowl. Boil macaroni until tender, drain and add t (Upload by user)

Mexican Green Chili Quiche
Coat a large nonstick skillet with cooking spray, and place over medium high heat until hot. Add chicken and onion, and cook until chicken is browned, stirring to crumble. Remove from heat. Add cumin and next 3 ingredients; stir well, and set aside. Coat a 9 inch pieplate with c (Upload by user)

Mexican Guacomole
Cut the avocados in half, remove the pits, and scrape the pulp into a bowl. With a fork, mash the pulp coarsely while blending in the lime juice. Add the garlic and tomato, season to taste with salt (if desired) and hot pepper seasoning. Serve with chips for dipping. Per Ta (Upload by user)
TAG: recipe, ,

Mexican Max
Line a well greased 8" iron skillet or round baking dish with tortillas, leaving 2" extending over the top. Heat butter in saucepan. Saute onion, green pepper and mushrooms until tender. Sprinkle with salt. In mixing bowl, beat eggs with sugar 2 minutes. Beat in flour (Upload by user)
TAG: tortillas, sliced, cheese, ,

Sizzling Cherries
Sizzling Cherries
barbecued salmon
barbecued salmon
Baked Tomato Macaroni
Baked Tomato Macaroni
Sinaing Sa Gata
Sinaing Sa Gata
Mexican Medley
Steam asparagus and cauliflower for approximately 10 minutes. Combine with celery. Set aside. In a blender, place the beans, filberts, and remaining ingredients. Puree until smooth. Pour this sauce over the asparagus mixture. Serve at room temperature. From DEEANNE s re (Upload by user)

Mexican Mince Marguerite Patten
Finely chop the onion. Place the meat and onion in a pan over a very low heat and dry fiy until golden. Ifthe meat is lean add 2 teaspoons oil. Add all the other ingredients (drain the canned beans and sweetcorn well) and simmer for 15 minutes. Serve with rice or pasta and a gre (Upload by user)
TAG: patten, marguerite, ,

Mexican Mint Marigold Tagetes Lucida
"Mexican mint marigold has a lot to offer. It thrives in the hot, humid South, where many herbs languish; its small, bright flowers blossom in fall when other herbs have played out for the season; its licorice anise flavor is a successful stand in for French tarragon; and i (Upload by user)
TAG: ", marigold, leaves, mexican, tarragon, flowers, plant, marigolds, stems, bright, lucida, sweet, dried, fragrance, cooking, french, tagetes, herbs, season, yellow, ,

Mexican Mocha
Combine first four ingredients in a 2 qt micro bowl cover with plastic wrap , fold back the edge of wrap to let steam out. micro on med 50% power for 4 8 mins until steaming, stirring at once. To serve, pour into 5 mugs, & add a cinnamon stick to each mug. Top with 1/4 c whi (Upload by user)

Mexican Patties
Preheat oven to 375F. Combine all ingredients, except cheese and the 2 green peppers, in a medium bowl until well blended. Make 10 meatballs with a 1 inch cube of Jack cheese in the center of each. Cut peppers into quarters and remove seeds. Place meatballs into the center of ea (Upload by user)

         

Permalink--> In : Recipes  -  Mexican