Chicken Recipe | Salsa Recipe | Crock Pot Recipe and More!

2 can canned whole tomatoes -
1 (28 oz cans)
1 small onion
1 small green pepper
3 tsp chopped jalapeno peppers
4 oz chopped green chilies
2 tsp lemon juice
1 tsp salt
1/4 tsp garlic powder
1/2 tsp ground cumin
1/8 tsp cumin seeds
1 tsp oregano
1/2 tsp dried cilantro
1/2 tsp dried parsley
1/8 tsp cayenne pepper

Instructions:

Using a food processor, chop tomatoes, onions and peppers to a course
consistency. Simmer them with the jalapenos, chilies and lemon juice
for ...

4 new mexican chile, dried red;
1 small onion, chopped
2 tbsp vegetable oil
3/4 lb beef, ground
3 cup pinto beans, cooked
8 indian fry bread
1 cheddar cheese, grated;
1 lettuce, shredded;
1 tomatoe, chopped;

Instructions:

Saute the onion in the oil until soft, then add the chiles and 3 cups
water. Bring to a boil, reduce heat and simmer for 30 minutes. Place
the mixture in a blender and puree until smooth.

Saute the beef until browned and drain off excess fat. Add

418 g canned alaska salmon (pink or red)
8 tbsp fromage frais or- greek yogurt
50 g cucumber, sliced
1/2 tsp mint
8 ready-made taco shells
100 g iceberg lettuce, shredded
3 tomatoes, chopped
50 g cheddar cheese, grated
1 olives -or- anchovies or- chopped p, eppers (to garni

Instructions:

Pre-heat the oven to 200 C, 400 F, Gas mark 6.

Drain the can of salmon. Flake the fish and set aside. Mix together
the fromage frais or Greek yogurt, cucumber and mint. Set aside.

3/4 lb unpeeled, medium-size fresh shrimp
1 anaheim chile pepper
1 jalapeno pepper
2 garlic cloves, minced
1 tbsp olive oil
1/2 tsp ground cumin
1 large onion, chopped
2 tomatoes, chopped
1/4 cup chopped fresh cilantro
1/4 tsp salt
4 flour (8-inch) tortillas
1 lime wedges
1 shredded monterey jack cheese with, peppers
1 sour cream

Instructions:

Peel shrimp, and devein, if desired. Seed and dice peppers; set aside.
Saute garlic in oil in a large skillet until tender;

1 lb ground beef
2 tbsp taco seasoning
8 oz tomato sauce
1 3/4 cup biscuit mix
1/2 cup milk
1 cup shreded monterey jack cheese
3 cup shredded lettuce
2 tomatoes, chopped
1/2 cup dairy sour cream

Instructions:

PREHEAT OVEN TO 400 F. IN A 10 OVEN PROOF SKILLET, BROWN GROUND BEEF.
DRAIN EXCESS FAT. ADD TACO SEASONING MIX AND TOMATO SAUCE TO BROWNED
MEAT. SIMMER FOR 5 MINUTES. SPREAD MIXTURE EVENLY IN PAN. REMOVE FROM
HEAT. IN A MIXER BOWL, BLEND BISCUIT MIX WITH MILK.

1 vegetable oil
12 corn tortillas, *
1 1/2 cup cooked meat, **

Instructions:

* Corn Tortillas should be 6 inches in Diameter. ** Use shredded
beef, pork or chicken for the meat filling.

Servings: 6

1 vegetable oil
12 corn tortillas, *
1 1/2 cup cooked meat, **

Instructions:

* Corn Tortillas should be 6 inches in Diameter. ** Use shredded
beef, pork or chicken for the meat filling. Heat 1/8-inch oil in
skillet until hot. Cook tortillas, one at a time, in hot oil until
soft, about 30 seconds; drain. Spoon 2 Tbls of the shredded meat
mixture slightly below center of each tortilla. Roll tortilla over
meat; secure with a wooden pick. Heat 1/8 inch of ...

1/4 cup olive oil
2 red onions, halved and sliced thin
1 tsp salt
1 1/2 tsp pepper
2 tsp minced fresh thyme
1 1/2 lb red snapper, cut into bite- size pi, eces
1 tsp minced garlic
2 tsp lime juice
2 tsp soy sauce
2 tsp minced fresh oregano
8 soft corn tortillas, warmed
3 cup shredded lettuce

Instructions:

In a skillet heat 2 tablespoons oil over moderately high heat until
hot. Add onions, salt, 1/2 teaspoon pepper, and thyme and saute until
rich golden in color.

Hea ...

8 flour tortillas
2 cup pico de gallo
2 cup fresh mushrooms, sliced
1 cup alfalfa sprouts
1/4 cup sesame seeds
1 cup picante (or to taste)
2 cup guacamole (optional)

Instructions:

Wash and slice mushrooms. Fold flour tortillas like tacos and fill
with mushrooms, pico de gallo, alfalfa sprouts and guacamole (if
desired). Garnish with sesame seeds and picante to taste.

Makes 8 tacos.

From Deeanne's recipe files

Servings: 8

2 cup tvp, dry
1 3/4 cup boiling water
1 can tomatoes, canned -- 28 oz
1 tsp basil
1 tsp oregano
1/2 tsp cumin
1/2 tsp thyme
1 tsp salt
1 each pepper -- to taste
1 tbsp chili powder
1 each onion -- diced

Instructions:

Reconstitute TVP in boiling water. Simmer TVP, and all the
ingredients to blend.

Source: Adapted from something in the Food section of our paper last
week (The Columbus Dispatch).

Posted by "R. S. Koss" <rskoss@bronze.coil.com> to the Fatfree ...