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| | Mexican | |
|  | Acapulco Chicken
2 c Canned unsalted chicken 1/2 Yellow bell pepper, sliced
-broth, defatted 2 tb Minced jalapeno chili with
1 tb Olive oil -seeds
2 ts Ground
Acapulco Chicken (En Escabeche)
2 c Unsalted chicken broth, 1/2 Yellow bell pepper, sliced
-defatted 2 tb Minced jalapeno chili with
1 tb Olive oil -seeds
2 ts Ground
Acapulco Rice
16 oz Tomato Sauce 1 1/2 c Minute Rice
1/2 c Water 1/2 c Crushed Tortilla Chips
3 ts Chili Powder 1/2 c Shredded Cheddar Cheese
Combine tomato
Aceitunas Rellenas - Stuffed Olives
7 1/2 oz Can Pitted Olives - Pressed
3/4 oz Can Anchovy Fillets, Cut In 1/3 c Wine Vinegar
- Small Pieces 1 tb Olive Oil
1 Can Chopped Pimentos
Adobo (Mexican Smoked Chile Marinade)
3 Oranges 2 ts Dried oregano
1 Lime 1/2 ts Cumin seed
2 To 3 canned chipotle chilies 1/2 ts Black pepper
-or to taste
Albondigas
1/2 lb Ground pork 1 Clove garlic, diced
1/2 lb Ground beef 1/2 c Chili huerta
1 Egg 2 Yerba buena
1/2 c Brown rice, uncooked
Albondigas Soup
3 qt Regular-strength beef broth -their
1 lg Can (28 oz.) crushed Liquid, chiles, onion,
-tomatoes -basil, oregano, and hot
1 lg Can (7 oz.)
Alicia's Flour Tortilla
4 c Flour 1 tb Baking powder
2 tb Lard 1 ts Salt
1/2 c Warm milk
Mix all dry ingredients and sift. Mix in lard. Add milk gradual
Almond Red Sauce
1/2 c Slivered Almonds, Toasted 8 oz Tomato Sauce
1 c Onion, Finely Chopped 2 ts Paprika
1 Clove Garlic, Crushed 1 ts Red Chiles, Ground
2 tb Vegetable Oil
Anasazi-Tofu Enchiladas
1 c Slightly pureed Anasazi 1/4 c Chopped green onion
Beans * 1 c Grated cheddar
1/2 c Cooked rice 1 c Grated Monterey Jack
1/2 c Tofu, exces
Ancho Sauce
12 Dried ancho chilies -chopped tomatoes
1 ts Salt (or to taste) 3/4 ts Ground cumin
2 c Boiling water 1/4 ts Tumeric
1 ts Dried oregano
Apricot Basted Quail
1 x Apricot Basting Sauce; * 6 ea Bacon Slices
36 oz Quail; 6 Birds
* See Sowest 2 for Apricot Basting Sauce Recipe. Prepare Apricot Basting
Sauce; set aside. Heat oven to 400 degrees
Apricot Basting Sauce
1/2 c Apricot Jam 1 tb Honey
1/4 c Apricots, Dried, Fine Chop 1 ts Worcestershire Sauce
1/4 c Dry White Wine
Heat all ingredients over low heat, stirring occasional
Arcadian Eight Bean Chili
1/4 lb Each, beans: kidney, white, 1 x Red, pinto, navy, cranberry
1/4 c Paprika 1/4 c Pepper, cayenne,or to taste
1 lb Bacon 1/2 c Peppers, grnd dried pob
Arroz Amarillo Con Camarones -Yellow Rice & Shrimp Casserole
1/2 c Olive oil - shelled, deveined
1 sm Onion; chopped 1 c -Hot water
1 sm Green pepper; chopped 1/4 c Dry white wine
1 Garlic clove; minced
Arroz Blanco
Jim Vorheis 1 c Fresh corn kernels or 1/3
1 1/2 c Unconverted long-grain rice -cup carrot rounds
1/3 c Safflower oil, melted Plus 1/2 cup fresh peas
Arroz Con Pollo
1/2 c Olive oil 1/4 c Tomato sauce
1 ea Frying chicken cut up 1/8 ts Saffron (powdered)
1 ea Small onion chopped 2 1/2 c Chicken broth
1 ea Clove garlic, minced
Arroz Con Pollo #2
2 tb Oil 1 Bay leaf
2 lb Chicken thighs & legs 1/2 ts Oregano
1/2 ts Paprika 1 ts Mixed vegetable seasoning
1 tb Cilantro, chopped
Arroz Verde
Jim Vorheis 1 Garlic clove, peeled and
1 1/2 c Unconverted long-grain rice -roughly chopped
1/3 c Safflower oil, melted 1 c Firmly packed, roughly
-c
Asian Guacamole
1 tb Black or white sesame seed 3 tb Cider vinegar,mixed with
1 lg Firm-ripe avacado 1 ts Sugar
1 tb Shredded pickled ginger 1/2 ts Wasabi powder or
3 tb Seasoned rice vineg
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