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

1 small jicama
6 seedless grapes -- or lime
1 wedges
6 maraschino cherries
1/4 cup sugar
1/4 cup lime juice
1 cup tequila
1 crushed ice

Instructions:

Fill six cocktail glasses with crushed ice.

With melon baller, scoop six balls from jicama. Put one jicama ball,
one grape (or lime wedge), and one cherry on each pick.

In a pitcher, combine sugar, lime juice, and tequila. Stir and pour
into cocktail glasses. Top each glass with "Mexican flag" garnish.

Recipe ...

1 none

Instructions:

Filling: 1 28 ounce can water-packed pinto beans, drained and rinsed,
1-2 cups cooked brown rice, dash each: chili powder, garlic powder,
cumin; 3/4 cup water,

6 tortillas

Toppings: 1 head iceberg lettuce, chopped and dried, 1 bunch
scallions, chopped, 1 ripe tomato, chopped, Mexican salsa

Place the beans in a saucepan and mash with a potato masher. Add the
cooked rice, spices, and water. Heat 5 to 10 minutes. Meanwhile,
prepare the ...

1/2 each green bell pepper, *
1/2 each red bell pepper, *
1/2 each yellow bell pepper, *
3/4 cup montery jack cheese, shredded
2 tbsp chopped ripe olives
1/4 tsp red pepper, crushed

Instructions:

* Peppers should be seeded and cut into 6 strips each.

Servings: 6

8 chile pods -- whole/dried
1 (seeded and deveined
2 garlic clove -- peeled
1 tsp oregano
1 tsp salt

Instructions:

Choose the dried chiles for your dish. They range in "heat" from
mild to very hot, so ask your merchant to point the way. Prepare the
chiles by slitting or cracking them open and removing the seeds and
veins. The seeds and veins are what makes the chiles hot, so you
should clean the peppers according to how hot you wish them to be.
Place the chile ...

SPONGE

3 tbsp sugar
2 1/2 cup warm water (108f to 110f)
1 tbsp active dry yeast
1 1/2 cup unbleached flour
1/4 cup gluten flour

DOUGH

1 starter sponge (above)
1 tbsp salt
1 tbsp very soft butter
1/2 tsp cinnamon
3 1/2 cup unbleached flour
1/2 cup gluten flour (see note)
1/2 cup warm water mixed with 2 teaspoons s, alt

Instructions:

The starter sponge:

Whisk together all ingredients until well blended. Cover with plastic
wrap or a damp towel, ...

1 tomatoes

Instructions:

Many Mexican recipes call for tomatoes to be asados (roasted).
Traditionally they are put onto a hot comal and cooked until the skin
is wrinkled and brown and the flesh is soft right through--this takes
about 20 to 25 minutes for an 8 ounce tomato. However, since this
method is very messy, it is best to line a shallow metal pan with
foil and put the tomatoes in it. Place them under a hot broiler--do
not have the flame too high or the ...

2 lb nopales (cactus pads)
1 large tomato, diced
1 small onion, chopped
1 each garlic clove, minced
1/2 cup cilantro, chopped
1 1/2 tsp salt
1/2 tsp pepper

Instructions:

Carefully remove thorns and eyes from nopales with a sharp knife; trim
outer edges and cut nopales into 1/2" pieces. Place in a saucepan with
water to cover; bring to a boil. Reduce heat and simmer 30 to 40
minutes, or until tender. Drain and let cool. Combine nopales,
tomato and remaining ...

4 each zucchini or yellow squash,
1 each sliced
1 each large onion, chopped
3 tbsp oil
1/4 tsp garlic salt or
2 each cloves garlic minced
4 oz can chopped green chili
16 oz can whole kernel corn
1 cup grated cheddar cheese

Instructions:

Saute' squash and onion in oil until barely tender. Add garlic salt
(or fresh garlic), chilies, corn and cheese; mix well. Put in
buttered 1-quart casserole and bake at 400 for 20 minutes.

Servings: 6

1 medium onion, chopped
1 cl garlic, minced
2 tbsp oil
2 lb ground caribou
2 tsp red chile flakes
1 tsp dried oregano
1 tsp cumin
1/2 tsp coriander
1/2 tsp ground cloves
2 cup canned whole tomatoes
2 tbsp red wine vinegar
2 tbsp raisins
1/4 tsp salt
1/4 tsp fresh ground black pepper

Instructions:

In a large pan, saute onion and garlic in the oil until onion is
golden. Add ground caribou, chile flakes, oregano, cumin, coriander
and cloves. Cook, stirring ...

3 lb round steak, 1/2 thick
2 lb potatoes
8 oz tomato sauce
1 1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp ground cumin
1 each large clove garlic, smashed
1 water

Instructions:

Cut round steak into cubes and brown in shortening in heavy skillet or
Dutch oven. Peel and cube potatoes (approximately in 1/2-inch
cubes). Once meat is slight browned add potatoes and continue to
brown. (Don't worry if it sticks to the bottom of the skillet. Add
tomato sauce, salt, pepper,