June 13, 2005
Pambazo (VERA CRUZ SANDWICH)
Submitted by BB
Posted by robin at 04:09 PM | Comments (0)
June 05, 2005
Authentic Mexican Recipes
My friend BB from Mexico told me that my Mexican recipes weren't authentic. She has shared some links to "authentic" recipes with me so that I can post them here.
Rolled Stuffed Tortillas in Pumpkin Seed Sauce (Papadzules con Mole de Hierbas)
Chiles en Nogada Stuffed Poblano Chiles with Walnut Sauce
Posted by robin at 10:01 PM | Comments (0)
January 31, 2005
Cold Noodle Salad with Tofu and Coconut Peanut Sauce
Submitted by: Gina Lee
Serves:4
1 pound firm tofu, drained
1/3 cup low sodium soy sauce
2 teaspoons peeled and finely chopped ginger
8 ounces soaba noodles
6 ounces jicama or daikon, match stick cut
2 cups pea shots
1 cup carrots, match stick cut
1 cup coconut peanut sauce, recipe below
1/4 cup sliced green onions
1/4 cup cilantro leaves, whole
Slice the tofu into 4 pieces.
Combine the soy sauce, mirin, and ginger.
Marinate the tofu in the mixture, store in the refrigerator for at least 30 minutes and no longer than 4 hours. Turn occasionally. Remove from the marinade and gently wipe off the solids.
Preheat the oven to 400 degrees. Place the tofu on parchment lined sheet pans and bake for 20-25 minutes. Remove and set aside.
Boil soba noodles according to instructions on package. Drain and rinse the noodles in cold water.
Place the noodles in a bowl and toss with the vegetables, half the peanut sauce (or more if you think it needs it). Place some noodles on each plate, top with a piece of tofu, drizzle with more sauce and garnish with cilantro and green onions.
Coconut Peanut Sauce
Serves: 4
3 tablespoons natural peanut butter
1 tablespoons Asian chili-garlic sauce
3 tablespoons water
1/3 cup stirred coconut milk
2 teaspoons packed brown sugar
2 tablespoons fresh lime juice
2 tablespoons low sodium soy sauce
Combine all of the ingredients in a blender until smooth. Store covered for up to 5 days in the refrigerator. Return to room temperature before using.
Posted by at 05:21 PM | Comments (1)
December 29, 2004
Pigs 'n' Blankets
Pigs 'n' Blankets (German Version) Submitted by AKathy
My Great Grandmother's recipe for Pigs in the Blanket.
1 pound hamburger
1 cup long grain rice, raw (not instant)
2 TBSP. finely minced onion
1 tsp. salt
1/2 tsp. pepper
1 medium head cabbage
4 cups tomato juice
1/2 cup ketchup
4 TBSP. Worchestershire sauce
* Cut core out of cabbage and place in large pot with a couple inches of water. Cover and steam. Remove cabbage leaves as they become soft and pliable. In the meantime, mix tomato juice, ketchup and Worchestershire sauce. Then mix one cup of this sauce with hamburger, rice, onion, salt and pepper. Take 1/2 to 3/4 cup of hamburger mixture and wrap with a cabbage leave. Place in greased casserole, seam side down. Repeat till all hamburger mixture is used. Put extra cabbage leaves on top of cabbage rolls. Pour rest of sauce over and cover and bake at 300 degrees for 3-4 hours. If it appears dry while baking, add tomato juice. My Great-Grandmother made this every Sunday for a side dish with whatever she was making for dinner. We use it as a main dish and just serve bread and maybe a fruit salad with it. My Husband, who is not German calls these "those big meatballs" This is one of those family favorites that Allison always requests when I go to Texas to visit her. Hope you like it!
Posted by at 09:30 PM | Comments (0)
Chili Con Queso
Chili Con Queso submitted by Betty
1 cup American cheese
1/2 cup cheddar cheese
1/4 cup evaporated milk
1 fresh tomato, medium size, peeled, finely chopped
1 or more green chile, chopped
1/8 teaspoon garlic powder
Melt cheese together over very low fire. After cheese melts add cream, stirring constantly. Add chopped tomato, chopped green chile and garlic powder. Stir to blend all flavors. Add more cream if desired. Serve warm with tostadas or potato chips.
Posted by at 09:29 PM | Comments (0)
Chile Caribe
Chile Caribe submitted by Betty
Fresh green chile
Garlic and salt to taste
Wash chile. Place in hot skillet and roast until peeling is loose and can be easily peeled off. After roasted, sprinkle with cold water. Place wet cloth over it and let set for about 20 minutes. Peel chile, remove stems and chop. Add garlic and salt.
Posted by at 09:28 PM | Comments (0)
Carne Adovada
Carne Adovada submitted by Betty
2 lbs. pork or beef steak cut in strips
3 cups chile caribe (recipe on site - ethnic section)
2 cloves chopped garlic
Salt and oregano to taste
Marinate meat in chile caribe sauce overnight. Bake or fry until well done. Baste with chile sauce while cooking.
Posted by at 09:27 PM | Comments (0)
Chile Con Carne
Chile Con Carne submitted by Betty
1 medium size round steak cut in cubes
2 or 3 tablespoons ground red chile
1/2 tablespoon flour
Fry in oil until tender. Add flour and let brown slightly. Add chile powder and enough water to stir, not too thick. Add salt and garlic and let simmer for about 30-45 minutes. Do not use flour if chile caribe is substituted for chile powder.
Posted by at 09:25 PM | Comments (0)
Chile Verde Con Carne
Chile Verde Con Carne submitted by Betty
1 medium size round steak
1 can tomatoes
Green chile, chopped
Onions, chopped
Fry steak in oil. Add onion while frying. After cooked, add tomatoes and let simmer for about 15 minutes. Add chopped green chile and let simmer for about 5 minutes. Serve with pinto beans.
Posted by at 09:24 PM | Comments (0)
Posole
Posole submitted by Betty
1 1/2 lbs. pork cut in 1-inch cubes
1 1/2 lbs. beef cut in 1-inch cubes
2 lbs. corn for posole
1 small sliced onion
2 chopped cloves of garlic
Boil meat (could add pig's fet) until tender. Boil posole corn separate until it bursts. Do not overcook. Boil onion and garlic with meats. After cooked, mix meats with posole corn and simmer for about half hour. Do not boil. May add chile pods to boiling hominy. Extra delicious when served with chile caribe sauce.
Posted by at 09:24 PM | Comments (0)
Guacamole
Guacamole submitted by Betty
2 soft avacados, coarsely mashed
1 fresh tomato, coarsely mashed or cubed
2 roasted, peeled green chile, chopped
1/2 small onion chopped
1 clove of garlic, chopped
Mix, add salt to taste. Serve in dip dish with tostadas or potato chips. Lemon poured over slightly to keep from getting dark.
Posted by at 09:23 PM | Comments (0)
Roasted Chile for Verde
Roasted Chile for Verde submitted by Betty
Fresh green chile
Garlic and salt to taste
Wash chile. Place in hot skillet and roast until peeling is loose and can be easily peeled off. After roasted, sprinkle with cold water. Place wet cloth over it and let set for about 20 minutes. Peel chile, remove stems and chip. Add garlic and salt.
Posted by at 09:23 PM | Comments (0)
Chili Relleno
Chili Relleno Casserole Submitted by Ginney
1 can Ortega chili's
Monterey jack cheese
Eggs [beaten]
Favorite salsa [I make my own]
Spray a casserole dish with pam and set aside.
Drain chili's and layer in dish. Have the cheese cut into strips and stuff each chili. Beat eggs [for a 9x13 inch dish, I used a large can of Ortega chili's and about 10 eggs]. Pour beaten eggs over stuffed chili's and bake in a 350 degree oven for approximately 30 minutes or until eggs set. Remove from oven, cut into squares and spread your favorite salsa on top.
Salsa
1 can whole or chopped tomatoes
1 small onion
2 stalks celery
Whole fresh chili's [depending on how hot you like your salsa]
salt & garlic powder to taste
Put everything into a blender [should be a little chunky]. If you would like it a little thicker add lettuce and blend again
Posted by at 09:22 PM | Comments (0)
Sopaipillas
Sopaipillas submitted by Betty
3 cups flour (for about 30 spaipillas)
1 well beaten egg
1 teaspoon salt
3 tablespoons shortenning
3 teaspoons baking powder or you may substitute package of dry yeast.
Sift dry ingredients into bowl. Cut in shortening. Make a wall in center of flour mixture. Add half cup warm water (containing yeast if used) and well beaten egg. Knead until smooth. Let stand for 15 minutes. Break off into pieces and submerge in deep, hot fat, 400 to 425 degrees.
Posted by at 09:22 PM | Comments (0)
Capirotada
Capirotada submitted by Betty
10 slices white bread, toasted
1/2 lb. longhorn cheese
1 cup raisins
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla (or half cup rum or brandy)
Brown suar in skillet until brittle. Then add enough water to make thin syrup. Remove from stove and add to bread in low oblong pan. Half cup rum or brandy or the 1/2 teaspoon vanilla should be added to the syrup. Add sliced cheese, raisins and sprinkle cinnamon. Let soak for about 30 minutes in oven at low temperature. Serve with cream.
Posted by at 09:21 PM | Comments (0)
Natillas
Natillas submitted by Betty
1/2 c cup wtaer flour
2 eggs
1 teaspoon cinnamon
1 teaspoon vanilla
1 quart fresh milk
1 cup sugar
1 teaspoon nutmeg
Warm milk in large saucepan until it gets to a bioling point. But do not boil. To milk add a mixture of egg yolk, flour, sugar and cinnamon mixed with about 1/2 cup of cold milk. Let boil until thickened. Remove from stove and add vanilla and sprinkle nutmeg. After boiling add whites of heavily beaten eggs. Serve warm or cold.
Posted by at 09:21 PM | Comments (0)
December 22, 2004
Chicken Quesadillas
Chicken Quesadillas Submitted by AKathy
4 skinless, boneless chicken breats
1 Tablespoon Shilling Garlic Pepper
1 med. onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1- 15 ounce can diced tomatoes with juice
8 flour tortillas
2 cups shredded Monterey Jack and Cheddar Cheese
* Chop chicken into small pieces. Fry with garlic pepper until done. Remove from heat. Saute onion, green pepper and garlic with a little butter, till tender. Add tomatoes with juice and simmer until liquid is absorbed. Lightly brown tortillas on both sides in a non-stick frying pan. Place 4 tortillas in single layers on cookie sheets. Sprinkle each with 1/4 cup of cheese mixture. Top each with 1/4 of chicken and then 1/4 of tomato mixture. Sprinkle each with 1/4 cup more of cheese. Top each with another tortilla. Bake at 375 degrees for about 10-15 or until cheese melts. Cut into wedges and serve with sour cream, guacamole and salsa if desired. (I make these in the morning and then refrigerate until I need to bake them. They also freze very well. I put wax paper between them and freeze in a ziploc bag. Then when I want to make them, I do it from the frozen state and it doesn't take much longer than when they're first made. They can be used as an appetizer or main dish, depending on how big you cut the wedges. My family absolutely adores these. I even made them for my Mexican son-in-law and he gave them a big thumbs up! I usually serve these with Spanish Rice and refried beans.
Posted by at 08:27 PM | Comments (0)
December 08, 2004
Hot Mexican Dip
Hot Mexican Dip Submitted by Alexandra
1 large can of Rosa Rita Beans or home cooked refried beans
1-2lbs of ground beef
1 onion
Monterey Jack cheese
1 large can diced green Ortega chilies
1 large bottle La Victoria taco sauce
avocado and sliced olives (optional)
Brown ground beef and onions. In a 13x9 baking dish layer the beans, ground beef and onions, diced green chilies and top with Monterey Jack cheese. Cover all with the taco sauce and bake until bubbly. Garnish with avocado dip and sprinkle with sliced olives. Serve with tortilla chips.
Posted by at 07:42 PM | Comments (0)