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3 Bean Salad – Mexican Style

Monday
Dec 24,2007

Ingredients

  • 1 can Green beans
  • 1/2 teaspoons Pepper
  • 1 can Garbanzo beans
  • 3/4 cups Salad oil
  • 1 can Kidney beans
  • 1 package Taco seasoning mix
  • 1 cup Green pepper; chopped
  • 1/2 cups Red onion; chopped
  • 1 cup Cider vinegar
  • 1 cup Sugar
  • 1 1/2 teaspoons Salt

Directions

Drain canned beans, combine with green pepper and onion. Set aside.

Combine remaining ingredients, except taco seasoning.

Pour over vegetables, mixing well. Cover and marinate in refrigerator overnight or 24 hours, stirring occasionally.

Before serving, drain, leaving small amount of marinade to toss taco seas with salad.

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  • Mexican Huevos Rancheros

    Thursday
    Dec 13,2007

    Ingredients

    • 3 Eggs
    • 3 Corn tortillas
    • 1/2 c Fresh tomato salsa

    Directions

    Fry eggs. Wrap tortillas in a tea towel and microwave for 1 minute to steam them. Arrange tortillas on plate. Place a fried egg on each tortilla. Cover eggs with salsa and serve immediately with black beans on the side.

    Variation: Huevos Motulenos: * Place fried eggs on steamed corn tortillas. Top with chopped ham, grated cheese, cooked peas and tomato sauce.

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  • Mexican Chocolate Sauce

    Thursday
    Dec 13,2007

    Ingredients

    • 4 oz Unsweetened chocolate
    • 2 tb Butter or margarine
    • ¼ c Light corn syrup
    • ¼ c Sugar
    • 1 Dash salt(optional)
    • ¼ c Kahlua
    • ¼ c Cream

    Directions

    In top of double boiler combine all ingredients and cook, stirring constantly.

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  • Easy Mexican Chicken And Rice

    Thursday
    Dec 13,2007

    Ingredients

    • 1/3 c Converted rice
    • 9/16 c Water
    • 1/3 md Onion (chopped)
    • 1 1/3 Skinless, chicken breast halves
    • 1/3 c Salsa (the one you like)
    • Salt to taste
    • 2/3 Chicken bullion cubes

    Directions

    In a large pan, combine the water and bullion cubes, and bring to a boil. Add rice, onions and salt, boil 10 min then remove from the heat. Place into casserole dish, place chicken breasts on top and pour salsa over the chicken breast and rice, cover.

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  • Mexican Seasonings Mix

    Thursday
    Dec 13,2007

    Ingredients

    • 1 c Dried minced onion
    • 1/3 c Beef bouillon powder
    • 1/3 c Firehouse hot chili powder
    • 2 tb Ground cumin
    • 4 ts Crushed red pepper
    • 1 tb Oregano
    • 2 ts Garlic powder

    Directions

    Mix all and store in pantry up to 4 months
    Source Cheaper and Better by Nancy Birnes

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  • Mel’s Mexican Rice

    Thursday
    Dec 13,2007

    Ingredients

    • 2 c Long-grain rice;uncooked
    • 2 Cloves garlic; crushed
    • ¼ c Corn oil
    • 5 c Chicken broth

    Directions

    •NOT Uncle Ben’s converted type or the precooked type. ** When using substitutions (see below) always remember to keep the proportions of rice to liquid the same. Heat the oil on med-high in a large skillet or 4-5 quart pot. Add the garlic and sautee about 1 minute. Add the rice and fry it, stirring frequently, until the rice is golden brown. Add the liquid and stir. When it comes to a boil, lower to a simmer, stir once more and cover. Cook until all water is absorbed. This is the basic recipe, and there is a lot more you can do with it. For example: Substitute ½ cup tomato juice, or a pureed tomato, for part of the liquid. Substitute part of the liquid with black bean soup broth. Add ½ cup frozen peas and carrots. Add ½ cup sliced mushroom and green onion. Use beef or other broth instead of chicken.
    Add ½ cup cooked chick peas(garbanzo). Substitute part of the rice with some vermicelli. The possibilities are really endless if you use your imagination. Just stick to the basic recipe and proportion of rice to liquid.

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  • Mexican Nuts

    Thursday
    Dec 13,2007

    Ingredients

    • 2 tb Olive oil
    • 2 ts Garlic salt
    • 2 lb Canned mixed nuts
    • 1 pk Chili seasoning mix (5/8-oz)
    • 2 ts Extra-hot chili powder

    Directions

    Heat oil with garlic salt. Add nuts, reduce heat and toss, using 2 spoons, until nuts are well coated. Transfer to large bowl. Blend chili seasoning and chili powder and add to nuts. Toss mixture until nuts are well coated. Store in airtight container and refrigerate for at least 2 days to blend flavors. Nuts may be frozen. If frozen, reheat at 350F 5 minutes.

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  • MEXICAN BEEF

    Thursday
    Dec 13,2007

    Ingredients

    • 2 Tb. butter
    • 3/4 c. canned tomatoes
    • 1/2 tsp. salt
    • 1 onion, chopped
    • 1/8 tsp. pepper
    • 1 red pepper
    • 1 tsp. celery salt
    • 1 green pepper
    • Thin slices roast beef

    Directions

    Brown the butter, add the chopped onion, and cook for a few minutes. Then add the chopped peppers, tomatoes, salt, pepper, and celery salt. Cook all together for a few minutes and add the thinly sliced roast beef. When the meat has become thoroughly heated, it is ready to serve.

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  • MEXICAN MACARONI AND CHEESE

    Thursday
    Dec 13,2007

    Ingredients

    • 3 1/2 cups macaroni, cooked and drained
    • 3 tablespoons grated Parmesan cheese
    • 1 3/4 cups low-fat sharp Cheddar cheese, shredded
    • 1/2 cups salsa
    • 1/2 cups onion, finely chopped
    • 1 teaspoon fajita seasoning
    • 3 tablespoons chopped parsley
    • Salt and pepper
    • 1 3/4 cups low-fat cottage cheese
    • 1/2 cups evaporated skim milk
    • 2 teaspoons Dijon-style mustard
    • 1 slice bread, crumbled

    Directions

    Preheat oven to 350 degrees F.

    In a large bowl, combine cooked macaroni, cheddar cheese, onion, and parsley.

    In a blender or food processor, combine cottage cheese, milk, and mustard. Process until smooth. Mix in salsa and fajita seasoning and pour over macaroni mixture. Mix thoroughly. Add salt and pepper to taste.

    Coat a 2-quart casserole dish with nonstick cooking spray and place macaroni mixture into dish. Sprinkle breadcrumbs and Parmesan cheese over casserole. Bake for 20 minutes.

    Yield: 8 servings

    Calories: 200 Total fat: 4g

    Compare with regular macaroni and cheese, which is 900 calories and 23g of fat!

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  • MAKE-AHEAD MEXICAN LASAGNA

    Thursday
    Dec 13,2007

    Ingredients

    • 1 each garlic clove and onion, chopped
    • 1/2 cup salsa
    • 1 lb. lean ground beef
    • 3 large flour or corn tortillas
    • 1 tbsp. chili powder
    • 1 cup shredded cheddar cheese
    • 1 tsp. ground cumin
    • 1/2 cup each sliced green olives and crushed tortilla chips
    • 1 19-oz. can red kidney beans, drained and rinsed
    • 1/4 cup sliced pickled jalapeño peppers, chopped (optional)
    • 1 cup light or regular sour cream
    • 2 tbsps. all-purpose flour
    • 1 7.5-oz can tomato sauce

    Directions

    Cook garlic, onion, ground beef, chili powder and cumin in large skillet over medium heat, for 10 minutes until beef is browned and completely cooked. Drain if necessary. Stir in beans; set aside. Combine sour cream and flour until smooth; set aside. Combine tomato sauce and salsa; set aside.

    Place 11/2 tortillas in the bottom of lightly oiled rectangular baking dish, overlapping slightly. Top with half EACH, meat mixture, sour cream mixture and tomato sauce mixture. Repeat layers. Bake in 350° F oven for 30 minutes until bubbly. Top with cheese, olives, chips and jalapeño (if using) and bake 5 minutes longer. Makes 6 servings.

    Nutrition per serving: 550 calories, 33g protein, 26g fat, 47g carbohydrate.

    Chef’s note: To make ahead, cover uncooked lasagna tightly and refrigerate for up to 24 hours. Or over-wrap with foil and freeze for up to two weeks. Thaw in fridge for 48 hours before baking at 350° F for about 50 minutes. Add toppings and finish baking.

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