Chili con Queso
1 Recipe of Cashew Cheese Sauce
2 Jalapenos, cored and diced
1 16 oz. can Diced tomatoes
1/2 c. Onions, chopped finely
1 tsp. Garlic powder
1 tsp. Salt
1/2 c. Bell pepper, chopped finely
1 Tbs. Lemon juice
Put all ingredients into a skillet except the Cashew Cheese
Sauce. Simmer until vegetables are soft. Combine with the
Cashew Cheese sauce and serve.
International Recipes
Mostrando entradas con la etiqueta Mexican recipes. Mostrar todas las entradas
Mostrando entradas con la etiqueta Mexican recipes. Mostrar todas las entradas
viernes, 11 de abril de 2008
viernes, 4 de abril de 2008
Chiles rellenos
Chiles Rellenos
12 Large Mild, green chiles w/stems
1/2 Pound Jack cheese cut into long narrow, strips.
BATTER:
1 Cup All purpose flour
1 Teaspoon Baking powder
1/2 Teaspoon Salt
3/4 Cup Yellow or white cornmeal
1 Cup Buttermilk
2 Eggs, slightly beaten
Parch and peel chiles leaving stems on. Cut small slit below the stem, removing seeds if desired. Insert strips of Jack cheese being careful not to split chile.
Prepare batter:
Sift flour with baking powder and salt, then add cornmeal.
Blend buttermilk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together. Slightly moisten each chile with water dip in plain flour, then in batter. Allow to drain slightly and drop in deep fat
which has been heated to 375 F. Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven
while completing frying and serve immediately.
Recipes
12 Large Mild, green chiles w/stems
1/2 Pound Jack cheese cut into long narrow, strips.
BATTER:
1 Cup All purpose flour
1 Teaspoon Baking powder
1/2 Teaspoon Salt
3/4 Cup Yellow or white cornmeal
1 Cup Buttermilk
2 Eggs, slightly beaten
Parch and peel chiles leaving stems on. Cut small slit below the stem, removing seeds if desired. Insert strips of Jack cheese being careful not to split chile.
Prepare batter:
Sift flour with baking powder and salt, then add cornmeal.
Blend buttermilk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together. Slightly moisten each chile with water dip in plain flour, then in batter. Allow to drain slightly and drop in deep fat
which has been heated to 375 F. Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven
while completing frying and serve immediately.
Recipes
domingo, 6 de enero de 2008
Mexican Arroz
3 tablespoons olive oil
1 ½ cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon salt
Place the oil in a heavy pot or Dutch oven over medium heat, add the rice and cook, stirring frequently, for 3 − 4 minutes. The rice should not be allowed to brown. Add the onion and garlic and cook one minute more, stirring almost constantly. Stir the salt intothe broth, add it to the rice, bring to a boil, cover the pot, turn the heat to very low, and cook for 15 minutes. Stir the rice, carefully, replace the top, turn off the heat and allow the rice to steam for 10 − 15 minutes.
Javier Rocca Atzenweiler
Etiquetas: recipes, Oriental Food, Mediterranean Food, My recipe is good?, plis
1 ½ cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon salt
Place the oil in a heavy pot or Dutch oven over medium heat, add the rice and cook, stirring frequently, for 3 − 4 minutes. The rice should not be allowed to brown. Add the onion and garlic and cook one minute more, stirring almost constantly. Stir the salt intothe broth, add it to the rice, bring to a boil, cover the pot, turn the heat to very low, and cook for 15 minutes. Stir the rice, carefully, replace the top, turn off the heat and allow the rice to steam for 10 − 15 minutes.
Javier Rocca Atzenweiler
Etiquetas: recipes, Oriental Food, Mediterranean Food, My recipe is good?, plis
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