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Yo Ho! Let`s Go! Bacon Roll-Up
1 flour tortilla 2 Tablespoons peanut butter 1/4 Cup finely chopped apple 3 Slices OSCAR MAYER Center Cut Bacon -- cooked SPREAD tortilla with peanut butter. TOP with apple and bacon; roll-up. BUSTED BY MEG ANTCZAK 1/12/98 |
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A Perfect Margarita
Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt. In a cocktail mixer 3/4 full of ice, combine tequila, Grand Marnier, cointreau, simple syrup, raspberry liqueur and lime juice. (Upload by user)
Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt. In a cocktail mixer 3/4 full of ice, combine tequila, Grand Marnier, cointreau, simple syrup, raspberry liqueur and lime juice. (Upload by user)
Absolute Mexican Cornbread
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking (Upload by user)
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking (Upload by user)
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Achiote Paste
With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder. In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila. (Upload by user)
With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder. In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila. (Upload by user)
Adobo Herb Salsa
In a bowl, toss together the tomatoes, bell pepper, onion, cilantro, adobo sauce, tarragon, and vinegar. Season to taste with salt, cover, and refrigerate at least 30 minutes. (Upload by user)
In a bowl, toss together the tomatoes, bell pepper, onion, cilantro, adobo sauce, tarragon, and vinegar. Season to taste with salt, cover, and refrigerate at least 30 minutes. (Upload by user)
Alaskan Spicy Spinach Dip
Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread. (Upload by user)
Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread. (Upload by user)
Albondigas Soup II
Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls. Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes. Add the chili powder, cumin powder, cumin seed, dried oregano, carrots (Upload by user)
Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls. Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes. Add the chili powder, cumin powder, cumin seed, dried oregano, carrots (Upload by user)
Mexican Fruity Yogurt Crepes
1. Place tortillas on a work surface. Spoon 1/4 cup yogurt down the center of each and top with 1/4 fruit salad. 2. Roll up and place onto serving plates. Top each with remaining fruit and a dollop of yogurt. Sprinkle with granola and serve. (Upload by user)
1. Place tortillas on a work surface. Spoon 1/4 cup yogurt down the center of each and top with 1/4 fruit salad. 2. Roll up and place onto serving plates. Top each with remaining fruit and a dollop of yogurt. Sprinkle with granola and serve. (Upload by user)
Mexican Breakfast Burrito
1. Cook ground sausage in pan, add potatoes, cook until brown. Drain fat. 2. Warm tortillas according to package. Scramble eggs. 3. Divide all ingredients evenly among the four tortillas. Season to taste with salsa or salt and pepper. 4. Fold tortillas and serve immediately. (Upload by user)
1. Cook ground sausage in pan, add potatoes, cook until brown. Drain fat. 2. Warm tortillas according to package. Scramble eggs. 3. Divide all ingredients evenly among the four tortillas. Season to taste with salsa or salt and pepper. 4. Fold tortillas and serve immediately. (Upload by user)
Chicken Tamales - Mexican Recipe
Soak the corn husks in warm water until soft. Blend with an electric mixer Maseca corn masa mix for tamales, corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture. Shred the chicken and marinate in the green salsa or tomatillo sauce. Spread masa evenly (Upload by user)
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Soak the corn husks in warm water until soft. Blend with an electric mixer Maseca corn masa mix for tamales, corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture. Shred the chicken and marinate in the green salsa or tomatillo sauce. Spread masa evenly (Upload by user)
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Mexican Quick Breakfast Burrito
1. Whisk together 1 large egg, 1 large egg white and 1 tablespoon skim milk. Cook in a nonstick skillet coated with cooking spray until firm. 2. Spoon divided mixture into warm tortillas. Sprinkle with sharp cheddar cheese; roll up. (Upload by user)
1. Whisk together 1 large egg, 1 large egg white and 1 tablespoon skim milk. Cook in a nonstick skillet coated with cooking spray until firm. 2. Spoon divided mixture into warm tortillas. Sprinkle with sharp cheddar cheese; roll up. (Upload by user)
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Absolutely the Best Nacho Dip Ever
In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish. In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded C (Upload by user)
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In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish. In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded C (Upload by user)
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Acapulco Chicken
Season chicken with 1/2 tablespoon chile powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm. In same skillet, stir fry bell pepper and onio (Upload by user)
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Season chicken with 1/2 tablespoon chile powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm. In same skillet, stir fry bell pepper and onio (Upload by user)
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Acapulco Margarita Grouper
Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once. Preheat the grill for high heat.
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Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once. Preheat the grill for high heat.
(Upload by user)
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Mexican Strawberry Breakfast Crepes
1. Thaw the frozen strawberries and puree in a blender until smooth. Cover and store in the refrigerator. 2. Spread each tortilla with 1/4 cup cottage cheese. Place 2 tablespoons each of sliced strawberries and chopped peaches over the cottage cheese. Spoon 1 tablespoon of strawberry sauce (Upload by user)
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1. Thaw the frozen strawberries and puree in a blender until smooth. Cover and store in the refrigerator. 2. Spread each tortilla with 1/4 cup cottage cheese. Place 2 tablespoons each of sliced strawberries and chopped peaches over the cottage cheese. Spoon 1 tablespoon of strawberry sauce (Upload by user)
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Mexican Wake Up Burrito with Sausage
1. Saute sausage in skillet, stirring to keep meat crumbly. Drain excess fat, leaving about 1 tablespoon. Scramble eggs with sausage, just until eggs are set. 2. Heat tortillas in mirowave or in oven. Add equal amounts of egg filling to each tortilla and fold burrito style. Serve immediatel (Upload by user)
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1. Saute sausage in skillet, stirring to keep meat crumbly. Drain excess fat, leaving about 1 tablespoon. Scramble eggs with sausage, just until eggs are set. 2. Heat tortillas in mirowave or in oven. Add equal amounts of egg filling to each tortilla and fold burrito style. Serve immediatel (Upload by user)
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