* Exported from MasterCook * Classic Mexican Flan Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Desserts Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sugar 1 can Sweetened condensed milk 1 cup Milk 3 Eggs 3 Egg yolk 1/2 teaspoon Almond extract 1 teaspoon Vanilla extract In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cinnamon Rice Flan Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 1 cup cooked rice 1 cup milk 1 (14 ounce) c sweetened condensed milk 1 teaspoon vanilla extract 1 tablespoon sugar 1 teaspoon ground cinnamon Beat eggs in large mixing bowl. Add rice, milk, condensed milk, and vanilla; mix well. Pour into 8 greased individual custard cups. Combine sugar and cinnamon; sprinkle on top. Set cups in large baking pan; pour 1 inch hot water into pan. Bake at 350 degrees 40 to 45 minutes, or until knife inserted near center comes out clean. Serve warm or chilled. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetarian Tamales Recipe By : Serving Size : 36 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 oz Dried corn husks 1 c TVP granules or flakes 7/8 c Hot water 2 tb Olive oil 1/2 c Onion -- chopped small 3 Cloves garlic -- minced 1 Green pepper -- chopped small 1 tb Chili powder 2 ts Cumin 1/2 t Garlic salt 1/2 c Tomato puree 1 Dash cayenne 2 c Masa harina 1 t Salt 2 tb Margarine or oil Soak the dried corn husks in cold water for 1 hour. For the filling, soak the TVP in 7/8 c. hot water for 5 minutes. Saute the olive oil, onion, garlic and green pepper in a skillet. Add the chili powder, cumin, garlic salt, tomato puree and cayenne to the reconstituted TVP. Mix TVP and onions and heat together for 2 minutes. Taste the filling and add a little hot sauce, if desired. To make the masa dough, place the masa harina and salt into a bowl. Slowly add enough warm water (about 1 1/2 cups) to make a firm but moist dough, working in the margarine or oil as you knead the mixture. To form the tamales, use the palm of your hand to slap-pat the masa dough into flat patties a quarter-inch thick. Fold patty around a spoonful of filling and place in a drained corn husk. Fold the husk over to enclose the filling. If husks are small or broken, use several pieces. Place 1 cup hot water in thebottom of a kettle, place a steamer rack in the kettle and stack tamales on rack. Cover pan, bring water to a boil, reduce heat and steam tamales 45 minutes. - - - - - - - - - - - - - - - - - - - NOTES : depending on the size of your steamer. Nutr. Assoc. : 0 * Exported from MasterCook * Cinco de Mayo Slaw Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Shredded Red Cabbage 1 Cup Shredded Cabbage 1 Teaspoon Sea Salt 2 Tablespoons Lime Juice -- fresh squeezed 2 Tablespoons Honey 2 Green Onions 3 Tablespoons Chopped Cilantro -- or more if needed 1 Pinch Cayenne * Add More Sea Salt and White Pepper if Desired. Combine all ingedients well. Serve immediately Source: "http://www.living-foods.com/recipes/cincodemayoslaw.html" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Stuffed Poblanos Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Appetizer Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces queso fresco 1 cup whole kernel corn 2 cups cooked rice 1 cup chopped cooked shrimp 1/2 cup (2 ounces) Cheddar cheese 1/4 cup (1 ounce) Monterey Jack cheese 1/4 cup chopped onion 1/4 cup sour cream 1 teaspoon salt 12 (2 to 3 ounces each) poblano peppers -- roasted and peeled 2 cups fresh bread crumbs 1/2 cup Parmesan cheese 3 tablespoons butter -- melted 4 eggs 1 tablespoon water 1 cup flour Combine queso fresco and corn in processor; process just until corn is no longer visible. Transfer cheese mixture to large bowl. Add rice, shrimp, Cheddar cheese, Monterey Jack cheese, onion, sour cream, and salt. Set aside. Cut a small slit in one side of each poblano pepper and carefully remove seeds; leaving stems in tact. Pat peppers dry. Stuff each pepper with approximately 1/4 cup of shrimp mixture. Secure with a wooden pick if necessary. Combine bread crumbs, Parmesan cheese, and butter in medium bowl; stir until well blended. Set aside. Beat eggs with water in medium bowl. Roll stuffed peppers in flour, dip in egg mixture, then coat with bread crumb mixture. Place in shallow baking dish allowing a little space between each pepper; bake at 350 degrees, 30 minutes or until golden brown and thoroughly heated. Serve immediately. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Grilled Steak Santa Fe Recipe By : Serving Size : 4 Preparation Time : 0:10 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds top round steak -- cut 1-inch thick 6 tablespoons frozen margarita drink mix concentrate -- defrosted 2 tablespoons chopped fresh cilantro 2 tablespoons vegetable oil 4 cloves garlic -- crushed 2 teaspoons ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper 1 large avocado -- diced 1/2 cup chopped red onion In a small bowl, make marinade by combining margarita drink mix, cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2 tablespoons of the marinade in a small container, cover and refrigerate. Place the beef steak and remaining marinade in a resealable plastic bag. Seal bag carefully and turn to coat steak. Refrigerate 6-8 hours, or overnight, turning occasionally. Remove steak from marinade and discard marinade. Place steak on grid over medium ash-covered coals. Grill uncovered for 16-18 minutes for medium-rare doneness turning occasionally. Remove steaks and keep warm. Just before serving, in a medium bowl, combine avocado, onion and reserved 2 tablespoons of marinade mixture. Toss gently to coat. Carve steak crosswise into thin slices. Serve immediately with avocado mixture. Description: "Frozen margarita mix is the secret to this great tasting steak." Source: "The Texas Beef Council" S(Internet Address): "http://www.txbeef.org" T(Cook Time): "0:20" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0