TALK TKL 10-25-97 - Part 1 (of 3)
Globe Hopping: Tex-Mex and Mexican Cooking
7 Layer Mexican Dip
Poem
Fiesta Chili Corn Bread
Tamale Squares
Chile Rellenos Casserole
Pastel De Elote (Mexican Corn Pie)
Green Chile Burritos
Hallacas
Chili Nachos
Sopa Seca (Mexican Rice)
Guacamole
Steak Fajitas
Carol's Enchiladas
Easy Mexican Pork Chops
Tex Mex Chili in Cheese Bread Bowls
Stuffed Chiles
Chile Cheese Dip
Chicken With Rice (Arroz Con Pollo)
Taco Bell Enchirito
Taco Bell Hot Taco Sauce
Black Beans and Carnitas
Spiced Black Beans
Nacho Sauce
Quick Nacho Sauce
Bean Dip A La Dr. Pepper
Classic Guacamole
Basic Red Sauce
Salsa de Chile Colorado
Hot Chile Sauce
Mr. Food's Snappy Southwest Dip
Carne Adobada (Marinated Pork)
Vegetable Bean Enchiladas
Ninfa's Green Sauce
Randy Red Salsa Dip
Betsy-TKL (8:18:35 pm) :
From: Leanda Goss ldgoss@METRONET.COM
To: Multiple recipients of list EAT-L EAT-L@LISTSERV.VT.EDU
7 Layer Mexican Dip
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Large Can Refried Beans
2 Cans Jalapenos -- or chilies
2 Tomatoes -- or more
1 Onion -- (optional)
16 Ounces Sour Cream
2 To 4 Avacados
2 Packages Taco Seasoning
Shredded Cheese -- (Mozzarlla and chedd
1 To 2 Cans Olives
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.
Put a layer of sour cream on top of the refried beans, taco seasoning and
chilis.
Next put a layer of well mixed/mushed avacados (you need enough to cover the
pan, I use a cake pan normally) on top of everything else
Next sprinkle cheeses on top (I just thought about it and I put the avacado
first and then the sour cream, but I suppose it doesnt matter). I think the
more cheese the better myself *grin*!
Next cut up tomatoes and add as many as you like, which I like to use at
least 2 cut up tomatoes.
Last put chopped up olives.
Put in the oven until the cheese is melted. I use a low heat so that
everything
else warms up.
Last but not least pull out the chips and dip! Everyone really enjoys this
dip. I hope you do too.
Betsy - that's very close, the one I use
has a layer of chicken seasoned with taco seasoning and I top
it off with shredded lettuce, chopped tomato and more cheese.
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linda/tennessee (8:21:53 pm) : Untitled
I didn't have potatoes
So I substituted rice.
I didn't have paprika
So I used another spice.
I didn't have tomato sauce
I used tomato paste.
A whole can, not a half can
I don't believe in waste.
A friend gave me the recipe.
She said you couldn't beat it.
There must be something wrong with me
I couldn't even eat it!
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linda/tennessee (8:24:19 pm) : * Exported from MasterCook *
Fiesta Chili Corn Bread
Recipe By : Pampered Chef
Serving Size : 12 Preparation Time :0:00
Categories : The Pampered Chef To Send
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Crust---
2 packages corn muffin mix -- (8.5 oz. ea.)
2 eggs -- slightly beaten
2/3 cup milk
1 can Mexican style corn -- (11 oz.) drained
---Filling---
1 can no beans chili -- (15 oz)
1 cup cheddar cheese -- shredded
1 cup Monterey jack cheese
1/2 cup green onions (greens included) -- chopped
1 can Black olives -- (2.25 oz) chopped
sour cream
Preheat oven to 350 degrees F. Spray 2 Flan Pans with vegetable oil
spray. Combine corn muffin mix, eggs, milk and corn in Batter Bowl.
Divide batter in half and pour in each Flan Pan. Bake 20 minutes. Let
cool 10 minutes and turn tarts out onto serving trays. In 1 1/2 quart
Saucepan heat chili over medium heat. Divide chili in half and spread
evenly in the well of each flan tart. Layer cheeses, green onions and
olives over chili. Garnish with sour cream if desired. Yield: 12
servings or 24 sample servings.
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linda/tennessee (8:36:26 pm) :
* Exported from MasterCook *
Tamale Squares
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Casseroles
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 C Ripe Olives
1/4 C Diced Onion
1 C Diced Celery
1 Clove Garlic -- Minced
1 Lb Ground Lean Beef
1 Tbsp Cooking Oil
3 C Canned Tomatoes
3/4 C Cornmeal
1 3/4 C Whole Kernal Corn -- Cooked
1 Tbsp Salt
1 Tbsp Chili Powder
1 Tsp Worcestershire Sauce
1 C Cheese -- Grated
Ripe Olives For Garnish
1. Cut olives from pits into large pieces.
2. Brown onion, celery, garlic and beef in oil.
3. Heat tomatoes, stir in cornmeal and cook for 5to 10 minutes.
4. Add corn, seasonings, olives and meat mixture, and blend well.
5. Pour into greased baking dish (6 x 9"), top with grated cheese and bake
at 350 degrees for 1 hour.
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NOTES : Cut in 6 squares and garnish each square with a whole ripe olive.
* Exported from MasterCook *
Chile Rellenos Casserole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cans (4 Oz Each) Whole Green Chiles
1 C Half And Half
2 Whole Eggs
1/3 C Flour
1/2 Lb Monterey Jack Cheese -- Grated
1/2 Lb Cheddar Cheese -- Grated
1 Can (8 Oz ) Tomato Sauce
1. Split open chiles, rinse out seeds and drain on paper towel.
2. In mixing bowl, beat half and half with eggs and flour until smooth.
3. In a separate bowl, mix jack cheese and cheddar cheese. (reserve 1/2 cup
for topping).
4. In 1/2 quart casserole, arrange in alternate layers, the egg and flour
mixture, chiles and cheese.
5. Pour tomato sauce over top and sprinkle with remaining cheese.
Bake at 350 degrees for 1 hour.
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linda/tennessee (8:39:30 pm) : * Exported from MasterCook *
Pastel De Elote (Mexican Corn Pie)
Recipe By : Colorado Cache
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Large Eggs
1 Can Cream Style Corn -- 8 3/4Oz
1 Package Frozen Corn, Thawed And Drained -- 10Oz
1/2 Cup Butter, Melted
1/2 Cup Cornmeal
1 Cup Sour Cream -- 8Oz
4 Ounces Monterey Jack Cheese, Cut In 1/2-Inch Cube
4 Ounces Sharp Cheddar Cheese, Cut In 1/2-Inch Cube
1 Can Chopped Mild Green Chiles -- 4Oz
1/2 Teaspoon Salt
1/4 Teaspoon Worcestershire Sauce
Grease a 10-inch pie plate generously with shortening,. In a large bowl,
beat
eggs. Add remaining ingredients and stir until thoroughly mixed. Pour into
pie plate and bake uncovered at 350 degrees for one hour.
This pie may be baked and then kept in the refrigerator for up to 3 days.
Reheat refrigerated pie at 350 degrees for about 20 minutes. The pie may
also
be frozen after baking and kept frozen for up to 3 months. Thaw and reheat
at
350 degrees for about 20 minutes.
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NOTES : This may be served as a main luncheon dish or as a side dish for
dinner.
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linda/tennessee (8:43:05 pm) :
* Exported from MasterCook *
Green Chile Burritos
Recipe By : Colorado Cache
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Lean Pork, Diced
3 Cans Chicken Broth -- 10 1/2Oz Each
2 Cans Chopped, Mild Green Chiles
1 Can Tomatoes, Chopped -- 16Oz
12 White Flour Tortillas
2 Cans Refried Beans -- 16Oz Each
Flour
2 Cups Grated Cheddar Cheese
3 Cups Shredded Lettuce
3 Tomatoes, Chopped
Simmer pork in broth until tender and thoroughly cooked. Add chiles and
canned tomatoes. Simmer 15-20 minutes longer. Spread each tortilla with
refried beans. Using a slotted spoon, put some pork mixture on each
tortilla,
reserving liquid to serve as sauce. roll each tortilla and place in a
shallow
greased baking dish. Bake uncovered at 350 degrees for 15 minutes, or until
hot. Thicken sauce with a little flour and spoon over burritos. Serve topped
with grated Cheddar, shredded lettuce and chopped tomato.
linda/tennessee (8:44:39 pm) : sometimes i use rol-tel tomatoes instead of
the chiles
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Vicki,La (8:47:24 pm) :
From: Jodie Kain
Newsgroups: rec.food.recipes
Subject: Hallacas
Hallacas
serves 6
1.5 lb diced beef
1.5 lb diced pork
2 cups water
4 cloves garlic, minced
1 cup canned chickpeas
3 Tb olive oil
4 tomatoes, chopped
4 onions, chopped
2 green peppers, chopped
1/2 tsp dried ground chili peppers
4 Tb chopped parsley
4 tsp salt
3 Tb vinegar
1 tsp sugar
2 tsp capers
1/2 cup seedless raisins
1/2 cup sliced stuffed olives
3 cups corn meal
4 cups boiling water
1/3 cup butter
2 eggs, beaten
Combine the beef, pork, water, and garlic in a saucepan. Bring to a boil
and cook over medium heat for 45 minutes. Drain and chop coarsely. Add the
chickpeas, mixing lightly. Heat the oil in a large skillet. Add the
tomatoes, onions, peppers, chili, parsley, 2 tsp of the salt, vinegar,
sugar, and the meat mixture. Cook over low heat for 15 mins, stirring
occasionally. Add the capers, raisins, and olives. Mix lightly. Set
aside.
Mix the corn meal with a little cold water. Add to the boiling water in a
saucepan, stirring constantly. Add the butter and remaining salt. Cook over
low heat for 15 mins. Remove from the heat and add the eggs, beating until
a smooth dough is formed. Butter a 3-quart round or square baking dish.
Line it with 2/3 of the corn meal mixture and pour the meat mixture into
it. Spread the remaining corn meal on top. Cover the dish with a piece of
foil and tie it. Place in a pan of water. Bake in a 350 degree oven for 1
hour.
In Venezuela the dish is prepared in the form of tamales. Banana leaves are
used for wrapping the hallacas, but foil or parchment paper will serve as a
substitute. Cut 10-inch squares of either paper. Spread about 4 Tb of the
corn meal dough in the center and press as thin as possible. Place 2 Tb of
the meat mixture on the dough and fold over, sealing the edges as well as
possible. If the dough breaks, patch it with a little more dough. Fold the
paper around the hallacas carefully and tie it securely. If foil is used,
it is not necessary to tie it. Boil in a large saucepan of salted water for
1.5 hours. Serve in the papers.
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linda/tennessee (8:49:21 pm) : * Exported from MasterCook *
Chili Nachos
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Tortilla Things
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 C Favorite Chili Recipe
6 Oz Tortilla Chips
1 1/2 C Cheddar Cheese -- Shredded
1/2 C Salsa -- Prepared
1/4 C Guacamole -- Prepared
2 Tbsp Sour Cream
Pickled Jalapeno Peppers -- Sliced, Seeded
1. Preheat oven to 400 degrees.
2. Heat chili in small saucepan over medium heat, stirring often, until hot.
3. Spread half the tortilla chips on bottom of 10" glass pie plate.
4. Spoon half the chili over tortilla chips.
5. Sprinkle with half the cheese. Repeat with remaining chips, chili and
cheese.
6. Bake in 400 degree oven until cheese is melted, 6 to 8 minutes.
7. Top with salsa, guacamole, sour cream and jalapeno slices. Serve
immediately.
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linda/tennessee (8:51:37 pm) : * Exported from MasterCook *
Sopa Seca (Mexican Rice)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Teaspoons olive oil
1/2 Teaspoon minced garlic
1/2 Cup chopped onions
1 Large tomato chopped
1 Cup uncooked -- converted rice
1 Small green pepper -- seeded and diced
1 Can chicken broth -- (13 ounce)
1 Dash red pepper
1/2 Teaspoon oregano
1/2 Teaspoon salt
Heat oil in a Dutch oven over moderate heat. Add garlic, onion and tomato.
Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2
minutes, stirring until rice is shiny and hot.Stir in green pepper, chicken
broth, red pepper, oregano and salt. Bring to a boil. Cover and bake for 20
minutes at 400 degrees.
4 servings.
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Vicki,La (8:51:42 pm) :
Guacamole
1 ripe avocado
1/4 cup grated onion
2 tsp lime juice
1 tomato, finely chopped
salt and pepper to taste
1 cup chopped tomato for garnish
Mash avocado. Mix with onion, lime juice, chopped tomato, salt, and
pepper. Use 1 cup chopped tomato for garnish.
Guacamole
3 large ripe avocados
1 large tablespoon lemon juice
1 1/2 tsp salt
1 tablespoon minced onion
1 large tomato, diced
1 small fresh green chili
1. Cut avocadoes in half and remove pit. Scoop out pulp with a
spoon.
2. In a large mortar (molcajete), mash avocados, onion, tomato, and
chili. (Mocajete gives it a delicate spicy flavor.)
3. Add lemon juice and salt, mix thoroughly.
4. Serve with corn chips.
Guacamole
4 ripe avocados
1 small onion
1 small tomato
juice of one lemon
1/2 tsp salt
1 clove garlic
1 tablespoon cilantro
1 jalapeno
Chop everything finely and mash together in a large bowl.
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linda/tennessee (8:53:30 pm) : * Exported from MasterCook *
Steak Fajitas
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lbs skirt steak
2 large yellow onions
2 Tbsp vegetable oil
16 tortillas
2 cups grated cheese
3 cups guacamole
MARINADE
1 cup lime juice
1 Tbsp ground black pepper
2 Tbsp garlic -- minced
PICO DE GALLO
1/2 cup fresh cilantro -- chopped
2 scallions -- chopped (green
onions)
2 large tomatoes -- chopped
1 tsp garlic -- minced
Combine marinade ingredients in a large glass baking dish.
Peel the fatty membrane from both sides of the skirt steak. Add
meat to marinade and marinate for at least 4 hours, preferably
overnight.
Make the pico de gallo: combine all of the ingredients in a small
serving bowl.
Slice the yellow onions into 1/4-inch slices, and cut each slice into a
semicircle.
Grill the meat until it is cooked slightly less than the way you
like it. Meanwhile, saute the onions in the oil until they are soft.
After removing the meat from the grill, slice it into strips that are
cut across the grain.
The strips should be 3-4 inches long and 1/4 inch thick.
Add the strips to the onions in the pan, and fry for another minute or
two.
Place on the table the pan full of meat, the bowl of pico de gallo, a
basket with the tortillas, a bowl with the guacamole, and a bowl with
the grated cheese. You may wish to provide picante sauce in addition.
NOTES
Skirt steak is somewhat like flank steak: somewhat tough,
and with a very stringy texture. It is covered on both sides
with a fatty membrane that must be removed or the meat will
be very tough. The key to good fajitas is the proper removal
of this membrane.
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CarolB, Fl (8:53:58 pm) : Here is what you do vicki. Buy corn tortillas. Dip
them in hot oil and then in enchilada sauce. Old El Paso is OK. Brown some
ground beef . Cut up an onion or two and some cheese. Wrap the coated shell
around spoonfuls of beef, cheese and onion, roll up. Cover with more sauce
and bake, til cheese is melted.
YUM
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linda/tennessee (8:56:26 pm) :
Easy Mexican Pork Chops
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 loin pork chops -- 1/2 inch thick
2 Tablespoons vegetable oil
salt and pepper to taste
1/2 cup water
3/4 cup long grain rice -- raw
8 oz. tomato sauce
1/2 env. taco seasoning
1 medium green pepper -- chopped
1/2 cup cheddar cheese -- grated
1. In a large skillet, heat oil over medium heat.
Lightly sprinkle pork chops with salt and pepper.
Cook until both sides are well browned.
2. In a 13 x 9 inch glass baking dish combine rice,
water, tomato sauce and tace seasoning. Mix well.
3. Slice top and bottom off of green pepper; remove
seeds. Slice into thin rings.
4. Place pork chops in the baking dish on top of
the rice mixture; layer green pepper rings on top of pork
chops.
5. Cover with lid or aluminum foil, and bake for
1 1/2 hours.
6. Remove from heat, sprinkle with cheddar cheese;
return to ven and bake until cheese is melted 5-10
minutes
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linda/tennessee (8:59:47 pm) : Tex Mex Chili in Cheese Bread Bowls
3 large onions, chopped
4 cloves garlic, minced
1 large jalapeno pepper, finely chopped
1 1/2 tbsp vegetable oil
4 1/2 lbs boneless chuck roast, finely diced
1 1/2 tsp cumin seeds
2 1/4 tbsp dried whole oregano
1/2 cup chili powder
1 (28 oz.) can whole tomatoes
1 (16 oz.) can whole tomatoes
5 1/4 cups water
Combine first seven ingredients in a large Dutch oven;
cook until meat is browned. Add chili powder, tomatoes,
and water. Bring to a boil. Reduce heat and simmer
2 to 3 hours, stirring frequently.
Yield: 8 to 10 servings
Crispy Cheese Bread Bowls
Serving Size : 8 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dry yeast
2 cups all purpose flour, divided
1 (5 oz.) jar sharp process cheese spread
1/2 cup water
1/4 cup shortening
2 tbsp. sugar
3/4 tsp. salt
1 egg, beaten
1 egg white
1 tbsp. water
Combine the yeast and 1 cup flour in a medium mixing bowl;
set them aside. Combine the cheese spread, water, shortening,
sugar and salt in a small saucepan; heat to 105 degrees to 115
degrees, stirring constantly. Add the cheese mixture and 1 egg
to yeast mixture; beat 30 seconds on low speed of electric mixer,
scraping sides of bowl. Beat three minutes on high speed. Stir
in remaining flour.
Turn out on a lightly floured surface, and knead the dough for 1 to 2
minutes. Divide the dough into 8 equal size balls. On a lightly
floured surface, roll each of the balls into a six inch circle. Shape
the
dough circles over the bottoms of well greased 10 oz custard cups.
Place them om two greased baking sheets with dough side up. (The
dough should not touch the pan.) Bake them a t 375 degrees for 10
minutes. Remove them from the oven and carefully remove the
bread bowls from the custard cups with a knife. Place bread right
side up on baking sheets.
Combine the egg white amd water and beat them until frothy. Brush
egg white mixture over outside and inside of bread bowl. ( Do not
brush outside bottom. ) Bake 5 additional minutes or until inside
is browned. Invert and bake 5 additional minutes to brown edges.
Serve warm. Yield: 8 bowls.
Spoon chili into bowls, and sprinkle on your favorite condiments
such as cheese, chopped scallions or lettuce.
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Vicki,La (9:00:37 pm) :
This recipe was taken from Comida Sabrosa, Homestyle Southwestern Cooking,
Univ. New Mexico Press, 1982.
These are best with fresh green chiles.
4 eggs
3/4 teaspoon baking powder
4 tablespoons flour
1/4 teaspoon salt
12 large, peeled, whole green chiles with stems
1 lb. longhorn cheese, cut into strips
oil for frying
Beat eggs until foamy; add baking powder, flour, and salt. Set batter aside.
Slit each chile open lengthwise below stem and insert cheese.
Dip stuffed chiles in batter and fry in oil until golder brown
Dry on paper towel.
Makes 12.
Optional: For heavier batter, add 1/4 cup yellow cornmeal.
Enjoy!
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Kathy, AR (9:01:26 pm) :
Chile Cheese Dip
2 4oz cans chopped green chile peppers
3 green onions, chopped
1 medium avocado, chopped
1/4 lb sharp cheddar cheese
2 tblsp salad oil
2 cap fulls white vinegar
salt & pepper to taste
Mix together and serve with fritoes
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linda/tennessee (9:02:05 pm) : CHICKEN WITH RICE
(ARROZ CON POLLO)
1/2 pound diced salt pork
3 to 4 pound fryer, cut in pieces
1/4 cup olive oil
1/2 cup chopped onion
2 Tablespoons butter
1 clove garlic, crushed ( I add more)
2 peeled tomatoes or 1 cup drained canned tomatoes, cut into chunks
2 cups uncooked rice (long Grain)
4 cups regular-strength chicken broth or water
2 teaspoons salt
1/2 teaspoon pepper.
Brown pork and set aside. Add chicken and olive oil to pan and brown.
Cook onion in butter and add to chicken along with garlic, pork, tomatoes,
rice, and broth or water. Add salt and pepper.
Cook, covered, until chicken is tender and rice has absorbed the stock,
adding more liquid if necessary to finish cooking the chicken. Serve with
mashed pinto beans or refried beans, totillas, and salad.
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linda/tennessee (9:05:25 pm) :
Taco Bell Enchirito
1 pound ground beef
1/4 teaspoon salt
1 teaspoon chili powder
1/2 Tablespoon dried minced onion
one 30-ounce can refried beans
1 package 10- or 12-inch flour tortillas
1/4 onion, diced
one 10-ounce can La Victoria enchilada sauce
2 1/2 cups shredded cheddar cheese
one 2-ounce can sliced black olives
Slowly brown the ground beef in a skillet, using a wooden spoon or spatula
to separate the beef into pea-size pieces.
Add the salt, chili powder, and minced onion.
With a mixer or potato masher, beat the refried beans until smooth.
Heat the refried beans in a small saucepan or in a microwave oven.
Warm the tortillas all at once in a covered container, or wrapped in a
moist towel in microwave. Set on high for 40 seconds, or warm individually
in a skillet over low heat for 2-3 minutes each side.
Spoon 3 Tablespoons of beef into the center of each tortilla. Sprinkle on
1/2 teaspoon diced fresh onion. Add 1/3 cup refried beans.
Fold the sides of each tortilla over the beans and meat. Flip the tortilla
over on a plate.
Spoon 3 Tablespoons of enchilada sauce over the top of the tortilla.
Sprinkle on 1/4 cup shredded cheese.
Top with 3 olive slices.
Makes 10.
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linda/tennessee (9:07:42 pm) : Taco Bell Hot Taco Sauce
one-6-oz. can tomato paste
3 cups water
2 teaspoons cayenne pepper
1 1/2 Tablespoons chili powder
2 1/2 teaspoons salt
2 teaspoons cornstarch 2 teaspoons distilled white vinegar
1 Tablespoon minced dried onion
2 Tablespoons canned jalapeno slices ("nacho slices")
Combine the tomato paste with the water in a saucepan over medium heat.
Stir until smooth.
Add the cayenne pepper, chili powder, salt, cornstarch, vinegar, and the
dried onion and stir.
Chop the jalapeno slices very fine. You can use a food processor, but
don't puree. The best kind of jalapenos to use are those bottles for
nachos or pizza. Add them to the mixture.
Heat the mixture to boiling. Continue to stir about 3 minutes and remove
from heat.
Let the sauce stand until cool, and then put in a tightly sealed container
and refrigerate. This will last for 1 to 2 months.
Makes 3 1/2 cups.
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Vicki,La (9:08:48 pm) : Newsgroups: rec.food.recipes
Subject: Black Beans and Carnitas
Carnitas
1 pork butt (about 7 lbs)
1 1/2 qts. chicken broth
1 large onion, quartered
1 tbs. each coriander seed and cumin seed
2 tsp. oregano
4 canned chipotle chilies in sauce
2 tbs. sauce from canned chilies
2 bay leaves
Water
Salt
Cut pork butt in large chunks. Add remainder of ingredients plus 2
quarts of water, or enough to cover the pork. Cover the pan and bring to
boil on high heat. Reduce heat and simmer until meat pulls apart easily
with fork (2-3 hours).
Remove pork from broth with slotted spoon and place in a baking pan. Let
stand until cool. (Can be refrigerated for 2 days.) Bake pork, uncovered
in a 450 F oven until lightly browned and sizzling (about 20 minutes).
Strain broth and use for Spiced Black Beans recipe.
Spiced Black Beans
2 large onions, chopped
2 tbs. oil
1 1/2 qts. broth from carnitas (or chicken stock)
1 quart chicken stock
3/4 lb. dry black beans, rinsed
1 can (6 oz) tomato paste
6 cardamom pods (use seeds removed from pods)
2 tbs. mustard seed
1 tsp. oregano
1 tsp. cumin seed
1 cinnamon stick
In a 4 to 5 qt. pan over medium heat, cook onions in fat until they are
limp and lightly browned (about 20 minutes), stirring frequently. Add
remaining ingredients. Cover and simmer until beans mash easily (about 3
hours). Uncover and boil on high heat until reduced (about 30 minutes),
stirring frequently, as beans will tend to stick.
Serve with Carnitas, flour tortillas and condiments.
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Betsy-TKL (9:11:17 pm) :
From: Beth Yoder EYODER@BROWNVM.BROWN.EDU
To: Multiple recipients of list EAT-L EAT-L@LISTSERV.VT.EDU
Here's a recipe that my mom makes every year for the Super Bowl. It is great
mixed in a crockpot, and left plugged in during the game.
NACHO SAUCE
2 lb. Velveeta cheese
1 lb. cubed or grated cheddar cheese
2 cans chopped green chiles
1 can cream of mushroom soup
1 can evaporated milk
salsa (enough to spice it up), if desired
Melt the cheeses together (the microwave works great for this part). Put
cheeses, chiles, and soup in crockpot on LOW. Stir in evaporated milk to
desired consistency.
Serve with lots of tortilla chips.
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Vicki,La (9:11:59 pm) : I have one recipes tha ti can post and I am eating
it right now and it is yummy
1 jar nacho chesse sauce
1 jar salsa
mix the two together and micro until warm then eat with taco chips
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Betsy-TKL (9:15:44 pm) :
Bean Dip A La Dr. Pepper
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Can Red Kidney Beans -- drain
3 tablespoons Tomato Paste
2 tablespoons Oil
1 teaspoon Salt
1/4 teaspoon Black Pepper
1 each Clove Garlic -- minced
1/2 cup Dr. Pepper
4 ounces Can Green Chilies -- drained
1 teaspoon Worcestershire Sauce
1 cup Sharp Cheddar -- shredded
Crisp Chopped Bacon
Combine all ingredients except the last 2 in saucepan; heat to boiling.
Pour into blender or electric mixer; add cheese. Blend on high speed until
well mixed. Pour into warmer dish; cover with bacon.
Serve with chips, crackers. Source: Cookin' with Dr. Pepper
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Betsy-TKL (9:16:22 pm) :
Classic Guacamole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 avocados -- seed,peel
2 tablespoons lemon juice
1 clove garlic -- crushed
1 tomato -- finely chopped
1/4 cup onion -- finely chopped
1/4 teaspoon ground cumin
4 drops hot pepper sauce
Tortilla chips
Using a fork, coarsely mash avocado with lemon juice and garlic.
Stir in remaining ingredient to blend. Garnish as desired and
serve with tortilla chips.
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Vicki,La (9:18:28 pm) :
[from Marian Burros]
Title: Basic Red Sauce
Keywords: sauces, tomato, Mexican, vegetables
Yield: 2 1/2 cups
8 Ancho chiles
3 1/2 c Water, warm
1/2 c Onion; chopped
2 Garlic clove; chopped
1/4 c Oil
8 oz Tomato sauce
1 T Oregano leaves; dried
1 T Cumin seed
1 ts Salt
Cover chiles with warm water. Let stand until softened, about 30
minutes; drain. Strain liquid; reserve. Remove stems, seeds and
membranes from chilies. Cook and stir onion and garlic in oil in a 2-
quart saucepan until onion is tender. Stir in chilies, 2 cups of the
reserved liquid and the remaining ingredients. Heat ot boiling, reduce
heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor
workbowl fitted with steel blade or into a blender container; cover and
process until smooth. Cover and refrigerate up to 10 days.
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Vicki,La (9:20:47 pm) :
Title: Salsa de Chile Colorado
Keywords: sauces, chile, Mexican
Yield: 6 cups
24 Chile, mild dried red;
-like New Mexico or Anaheim
4 T Oil
10 Garlic clove; minced
salt; to taste
6 T flour
Wash chiles, stem and seed. Cook in boiling water to cover well 10 mins.
or until soft. Remove and drain. Reserve liquid. Place chiles in blender
with reserved water, and whirl until you achieve a pasty consistency.
Heat oil in large skillet. Add garlic and flour and cook, stirring until
flour browns. Add chile paste slowly to mix well with flour to a smooth
paste. When all the chile paste is added, bring to a boil, stirring
constantly. Cook until it thickens, 3-4 minutes. Thin with water to a
thick, saucy consistency.
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Vicki,La (9:22:16 pm) :
-Begin Recipe Export- QBook version 1.00.14
Title: Hot Chile Sauce
Keywords: sauces, vegetables, Mexican
Yield: 1/2 cup
2 c Water
6 Chiles cascabel
1/4 c Red wine vinegar
1 ts Mustard, dry
1 Garlic clove
1/4 c Olive oil
Heat water to boiling; stir in chilies. Boil uncoverd 5 minutes; drain.
Remove stems. Place chilies, vinegar, mustard and garlic in a blender
container; cover and blend until the chilies are finely chopped.
Gradually pour in oil, blending until smooth.
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Betsy-TKL (9:23:00 pm) :
Mr. Food's Snappy Southwest Dip- 11/16/95
Recipe By : Source: WKBWTV
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**Heart4Hom@aol.com**
1/2 cup picante sauce
1/4 cup sour cream
3/4 cup ricotta cheese
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
Place all the ingredients in a blender and blend on high speed for 2-3
minutes, until well blended (or place in a medium-sized bowl and mix well
by
hand). Serve immediately or refrigerate until ready to serve.
Yield: 1 1/4 cups
- - - - - - - - - - - - - - - - - -
NOTES : "Serve with tortilla chips or fresh veggies. And if you want to
use
lowfat ricotta cheese and substitute yogurt for the sour cream, go
ahead!"
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Vicki,La (9:23:04 pm) :
Newsgroups: rec.food.recipes
From: waring@ima.infomail.com (Sam Waring)
Title: Carne Adobada (Marinated Pork)
Keywords: pork, stews, Mexican
Yield: 8 servings
4 lb Pork (ribs, chops or other)
2 ts Salt
3 Garlic cloves; crushed
2 ts Whole leaf oregano
1 qt Blended red chili sauce
Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour
over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly
on top of stove or in 350 oven until meat is done, about 1 hour. Thick
slices of potatoes may be marinated with the meat.
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Vicki,La (9:24:25 pm) :
VEGETABLE BEAN ENCHILADAS
1 dozen tortillas [flour preferred to corn -cl]
3-4 cups enchilada sauce (recipe follows)
Filling:
3 Tbsp. oil
1 onion, minced
1 green pepper, chopped fine
3 stalks celery, chopped
1 Tbsp. dried parsley
2 cups coarsely grated ZUCCHINI
2 cups green beans, chopped
1 Tbsp. cornmeal
dash each of cumin, chili powder, and garlic powder
1 cup grated cheddar and/or jack cheese
2 cups cooked pinto, kidney or other beans
[A good idea before you start on the enchiladas is to start on the
sauce (following) and let it simmer while you prepare the actual
enchiladas. -cl]
Preheat oven to 350 degrees. Saute onion, pepper, celery and parsley
in oil. Add vegetables and cook, covered until tender. Add cornmeal,
seasonings, and beans. Fill tortillas with generous 1/3 cup vegetable
mixture and roll to form enchilada. Place enchiladas in single layer
in baking pan. Cover with sauce. Top with cheese. Heat in oven for
20-30 minutes. Serves 6-8
Sauce for above enchiladas:
2 cans (15 oz) tomato sauce;
1/2 green pepper, chopped,
1 stalk of celery, chopped finely,
1/2 onion, chopped,
parsley to taste,
1/8 tsp. garlic powder,
1 tsp. basil,
1 tsp. oregano,
1/2 tsp coriander,
1/2 tsp. cumin,
1/2 tsp. chili powder. [if you are generous here, you will be rewarded.]
Puree vegetables and spices with 1 can tomato sauce in blender. Pour
into pan and add second can of tomato sauce. Simmer for 10-15
minutes.
[this recipe taken from Rob Fullmer's on-line vegetarian recipe
database living at ~fullmer/bin/recipes on Rice's Owlnet. -cl]
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Betsy-TKL (9:24:33 pm) :
NINFA'S GREEN SAUCE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiments Sauces
Dips Mexican
Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Med. green tomatoes
Coarsely chopped
4 Tomatillos (small Mexican
Green tomatoes) -- coarsely
Chopped
2 Jalapeno peppers (or more)
Stems removed and coarsely
Chopped
3 Small cloves garlic
3 Medium ripe avacados
4 Sprigs cilantro -- *
1 teaspoon Salt or to taste
1 1/2 cups Imitation sour cream
* Also called Chinese Parsley or Fresh Coriander.
Place green tomatoes, tomatillos, jalapeno peppers and garlic in a
saucepan, bring to a boil, lower heat, simmer 15 minutes or until tomatoes
are soft. Remove from heat, cool slightly. Peel, seed and slice avocados,
set aside. In food processor, place part of the green tomato mixture with
part of the avocados, cilantro and salt, cover. Process until smooth, turn
into large bowl. Repeat with remaining green tomato mixture and avocado.
Add to mixture in bowl, stir in sour cream, cover with plastic wrap.
Chill. Makes 5-6 cups. Note: Real sour cream can be used instead of
imitation.
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Betsy-TKL (9:25:08 pm) :
Randy Red Salsa Dip
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Dips
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Fresh Tomatoes -- Diced
1/4 cup Onion -- Coarsely Chopped
1 1/2 teaspoons Garlic -- Minced
1/8 teaspoon Salt
1/4 teaspoon Oregano -- Dried
3/4 teaspoon Lime Juice
1 tablespoon Jalapeno Pepper -- Coarse Chop
1 tablespoon Fresh Cilantro -- Chopped
Mix the tomatoes and onion, blending well. Add all the other ingredients,
blending well. Let stand for 1 hour before serving for the flavors to
meld. May be served at room temperature or chilled.
Makes about 2 1/4 cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell
Pepper Wedges, Oysters, Mushroom Caps
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END OF FILE - Part 1 (of 3)
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