Friday, March 28, 2008
Recipes from America and Around the World
Keep watch on this site. Within next few days you will see recipe shortcuts from all parts of America and many other countries as well. Pictures will soon be added. Enjoy!!
Wednesday, March 26, 2008
Chili Con Queso from the southwest
Chile con queso
1/4 cup butter or margarine
1/2 cup finely chopped onion
1 can 16 oz, undrained tomatos
3 and 1/2 cans approx. 7 oz. green chiles drained and chopped use more is you like food very spicy
1/2 teas. salt or salt substitute
1 lb Monterey Jack cheese cubed
1/2 cup heavy cream
IN hot butter in medium skillet saut'e the onion under tender. Add the tomatos, chiles, and salt, mashing the tomatos with fork or masher.Simmer, stirring occasionally for approx. 15 minutes.
Add cheese cubes stirring until cheese melted. Stir in the cream. Cook, stirring constantly for about 2 minutes.
Remove from heat, and let stand at least 10 minutes. Serve warm in casserole dish with carrot sticks, corn chips, and whatever pleases you!
Makes approx. 10-12 servings.
1/4 cup butter or margarine
1/2 cup finely chopped onion
1 can 16 oz, undrained tomatos
3 and 1/2 cans approx. 7 oz. green chiles drained and chopped use more is you like food very spicy
1/2 teas. salt or salt substitute
1 lb Monterey Jack cheese cubed
1/2 cup heavy cream
IN hot butter in medium skillet saut'e the onion under tender. Add the tomatos, chiles, and salt, mashing the tomatos with fork or masher.Simmer, stirring occasionally for approx. 15 minutes.
Add cheese cubes stirring until cheese melted. Stir in the cream. Cook, stirring constantly for about 2 minutes.
Remove from heat, and let stand at least 10 minutes. Serve warm in casserole dish with carrot sticks, corn chips, and whatever pleases you!
Makes approx. 10-12 servings.
Still in the Southwest
Mexican Rice
Prep and bake time approx. 30 min.
3 Tablespoon bacon fat
1 cup raw converted rice
2/3 cup chopped
1 cup chopped green pepper
1 teas. chili powder
1 8oz. can whole tomatos
1 teas. salt
chopped fresh tomato and green pepper, optional
In a medium heavy skillet with good tight fitting cover saut'e onion in the hot bacon fat.
Stir in the rice, 1 cup green pepper, chili powder, canned tomatos and salt.
Add 2 cups of water, bring to a boil, then reduce the heat and simmer for approx. 20 minutes, or until liquid is absorbed and rice is cooked. Garnish if desired with the tomato and peppers.
Makes approx. 6 servings
Prep and bake time approx. 30 min.
3 Tablespoon bacon fat
1 cup raw converted rice
2/3 cup chopped
1 cup chopped green pepper
1 teas. chili powder
1 8oz. can whole tomatos
1 teas. salt
chopped fresh tomato and green pepper, optional
In a medium heavy skillet with good tight fitting cover saut'e onion in the hot bacon fat.
Stir in the rice, 1 cup green pepper, chili powder, canned tomatos and salt.
Add 2 cups of water, bring to a boil, then reduce the heat and simmer for approx. 20 minutes, or until liquid is absorbed and rice is cooked. Garnish if desired with the tomato and peppers.
Makes approx. 6 servings
Chili Tacos from the Southwest
Chili Tacos
In large bowl mix together the following ingredients.
Two 8 oz or one 16 oz can of chili beans in sauce. Mild or hot as you like it.
Add 1 teas. onion and galic powder, 1 teas. Italian seasoning, dash pepper, 1/2 teas chili powder, 1/4 teas. tumeric, 1/4 teas. salt or salt substitute, 1 Tablespoon finely chopped onion and 2 garlic cloves chopped well.
Cook 2 lbs of ground beef, no more than 85% lean, over medium heat with 1 teas olive oil for 10-15 minutes. Add 1 lb can tomatos, chopped, and 1 lb can tomato sauce, any kind you like without spices, cook another 5-10 minutes.
Take tortilla shells, either soft or hard, as you like it, and fill with mixture. Add grated cheddar cheese and shredded lettuce on top. Can serve with sour cream if like.
Makes approx. 48.
In large bowl mix together the following ingredients.
Two 8 oz or one 16 oz can of chili beans in sauce. Mild or hot as you like it.
Add 1 teas. onion and galic powder, 1 teas. Italian seasoning, dash pepper, 1/2 teas chili powder, 1/4 teas. tumeric, 1/4 teas. salt or salt substitute, 1 Tablespoon finely chopped onion and 2 garlic cloves chopped well.
Cook 2 lbs of ground beef, no more than 85% lean, over medium heat with 1 teas olive oil for 10-15 minutes. Add 1 lb can tomatos, chopped, and 1 lb can tomato sauce, any kind you like without spices, cook another 5-10 minutes.
Take tortilla shells, either soft or hard, as you like it, and fill with mixture. Add grated cheddar cheese and shredded lettuce on top. Can serve with sour cream if like.
Makes approx. 48.
Easy Corn Muffins
Yellow Corn Muffins
Total prep and bake time approx. 30 minutes.
1 cup Yellow corn meal
1 cup of Baking mix, Jiffy prefered to Bisquick. I find works better and is less expensive.
1/2 teas baking powder
1/4 cup of butter spray, like Olivio or I can't believe it's not butter, or regular butter slightly softened.
1 egg or egg beaters equal.
1/4 cup sugar, slightly less if sugar substitute
Preheat oven to 425 degrees F
Use muffin pan with paper inserts for best. Also then no need to grease pan.
Combine all ingredients and mix well. If using actually butter instead of spray, cut the butter into the dry ingredients. Fill muffin cups to 2/3 full and bake for approx 20 minutes.
Makes approx 12 muffins.
Total prep and bake time approx. 30 minutes.
1 cup Yellow corn meal
1 cup of Baking mix, Jiffy prefered to Bisquick. I find works better and is less expensive.
1/2 teas baking powder
1/4 cup of butter spray, like Olivio or I can't believe it's not butter, or regular butter slightly softened.
1 egg or egg beaters equal.
1/4 cup sugar, slightly less if sugar substitute
Preheat oven to 425 degrees F
Use muffin pan with paper inserts for best. Also then no need to grease pan.
Combine all ingredients and mix well. If using actually butter instead of spray, cut the butter into the dry ingredients. Fill muffin cups to 2/3 full and bake for approx 20 minutes.
Makes approx 12 muffins.
Tuesday, March 25, 2008
More Southwest Recipes.
Mexican Coffee
1/3 cup dark brown sugar firmly packed.
2 (3 inch) cinnamon sticks
1/2 cup ground coffee
In medium saucepan, combine 4 cups of water, sugar, and cinnamon. Bring to boil, stirring until sugar is dissolved. Reduce heat and simmer covered about 5 minutes or so.
Stir in the coffee, simmer uncovered about 2 minutes. Remove from heat and stir. Let stand in room temperature until coffee grounds settle, about 5 minutes. Carefully pour the coffee into heated coffeepots or cups and serve. Makes 4 servings.
1/3 cup dark brown sugar firmly packed.
2 (3 inch) cinnamon sticks
1/2 cup ground coffee
In medium saucepan, combine 4 cups of water, sugar, and cinnamon. Bring to boil, stirring until sugar is dissolved. Reduce heat and simmer covered about 5 minutes or so.
Stir in the coffee, simmer uncovered about 2 minutes. Remove from heat and stir. Let stand in room temperature until coffee grounds settle, about 5 minutes. Carefully pour the coffee into heated coffeepots or cups and serve. Makes 4 servings.
Southwest Recipes
Mexican Chocolate
1/4 cup unsweetened cocoa 1/4 cup sugar
3/4 teas. cinnamon dash salt
1 quart milk, whole or 2% 1/4 cup light cream
3/4 teas. vanilla extract
In small bowl, combine all dry ingredients. Mix well.
In medium saucepan, heat 1 cup milk until bubbles. Stir in cocoa mixture and beat with wire whisk or rotary beater until smooth.
Over low heat , bring to boil, stirring. Gradually stir in remainder of milk, and return to boiling.
Stir in cream and vanilla, heat gently.
Before serving, beat with elec. blender on low or medium until frothy.
Makes 6 servings.
1/4 cup unsweetened cocoa 1/4 cup sugar
3/4 teas. cinnamon dash salt
1 quart milk, whole or 2% 1/4 cup light cream
3/4 teas. vanilla extract
In small bowl, combine all dry ingredients. Mix well.
In medium saucepan, heat 1 cup milk until bubbles. Stir in cocoa mixture and beat with wire whisk or rotary beater until smooth.
Over low heat , bring to boil, stirring. Gradually stir in remainder of milk, and return to boiling.
Stir in cream and vanilla, heat gently.
Before serving, beat with elec. blender on low or medium until frothy.
Makes 6 servings.
Subscribe to:
Posts (Atom)
