* Exported from MasterCook * Easy Beef and Salsa Burritos Recipe By : Serving Size : 8 Preparation Time : 0:25 Categories : Beef The Texas Beef Council Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef, lean 1 tablespoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon pepper 10 ounces frozen chopped spinach -- defrosted 1 cup chunky salsa 3/4 cup Colby cheese -- shredded 8 medium flour tortillas -- warmed In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder, cumin, salt and pepper. Stir in spinach and salsa; heat through. Remove from heat; stir in cheese. To serve, spoon 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges. Cuisine: "Tex-Mex" Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Beefy Mexican Soup Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Ground Beef 1 Medium Onion -- chopped 1/4 Cup Green Peppers -- chopped 1 Package Hamburger Helper For Chili Tomato -- mix 5 Cups Water 1 Teaspoon Chili Powder 1/2 Teaspoon Garlic Salt 1/4 Teaspoon Salt 1 Can Whole Kernel Corn 1 Can Whole Tomatoes 2 Tablespoons Sliced Black Olives Cook and stir ground beef, onion, and green pepper in Dutch oven until beef is brown; drain. Stir in Sauce Mix, water, chili powder, garlic salt, salt and tomatoes (with liquid); break up tomatoes with fork. Heat to boiling, stirrings constantly; reduce heat. Cover and simmer, stirring occasionally, 10 minutes. Stir in Macaroni, corn (with liquid) and olives. Cover and cook 10 minutes longer. Garnish with corn chips if desired. Makes about 9 cups. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mexican Chicken Pizza Recipe By : Kraft Serving Size : 6 Preparation Time : 0:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boneless skinless chicken breasts -- cut into 1/2" cubes 1 1/2 cups salsa 1 pizza crust -- prepared 1/2 cup red pepper -- cut in strips 1 teaspoon chopped cilantro 8 ounces Kraft Pizza Cheese -- Mozzarella & Cheddar Spray large skillet with no stick cooking spray. Add chicken; cook on medium heat until chicken is cooked through. Stir in salsa; cook on low heat 5 minutes. Sppon chicken mixture over pizza crust; sprinkle with red pepper and cilantro. Top with cheese. Bake at 400 degrees for 10 to 15 minutes or until cheese is melted. - - - - - - - - - - - - - - - - - - - NOTES : Quick Tips: Pizza Toppings: For variety top your pizza with any of the follwing pizza toppings; sundried tomatoes, roasted red peppers, fresh herbs, zucchini, yellow squash, garlic, fresh spinach leaves, artichoke hearts or eggplant. Sprinkle with mozzarella and cheddar cheese blend. Nutr. Assoc. : 0 * Exported from MasterCook * Tamale Pie Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cooking oil 1 onion 1 clove garlic 1 green pepper -- chopped fine 1 pound ground beef 1 quart tomatoes 1 can corn, whole kernel, canned 1 can ripe olives -- pitted 1 tablespoon tamale seasoning -- or chili powder 1 tablespoon salt 1 cup milk 3 eggs 1 cup yellow cornmeal Fry until lightly brown the onion, garlic pepper. Add beef and brown. Add tomatoes, corn, olives, tamale seasoning and salt. Cook slowly for 15 minutes. Mix together milk and eggs. Add cornmeal and mix well. Pour over beef mixture. Pour into a large baking dish. Bake for 1 hour at 350 degrees. - - - - - - - - - - - - - - - - - - - Serving Ideas: Salad and Tortilla chips NOTES : Why don't you all try it. Its enough for 4 to 6 people but we eat it like pigs. Nutr. Assoc. : 0 * Exported from MasterCook * Refried Beans Recipe By : Charlotte Pierce Bryant, Greensburg, Kentucky Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 31 ounces refried beans -- canned 1/2 cup Texas Salsa 1 cup shredded Mexican cheese blend Combine beans and Texas Salsa in a saucepan; cook over medium heat until thoroughly heated. Sprinkle with cheese, and serve immediately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mexican Lasagne Recipe By : All Time Favorites Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salad oil 1 large onion -- chopped 2 cloves garlic -- minced 1 red and green bell peppers -- seeded and chopped 2 cans tomato soup, condensed 1 can enchilada sauce 1 tablespoon chili powder 1 teaspoon cumin -- ground salt and pepper Fiesta Cheese Filing 2 cups cottage cheese 2 egg 1/3 cup parsley -- chopped 4 tablespoons green chiles -- diced 1 In Addition 10 ounces lasagna noodles -- cooked and drained 4 cups diced chicken 6 ounces sharp cheddar cheese -- thinly sliced 6 ounces monterey jack cheese -- thinly sliced Heat oil in a wide frying pan over medium heat. Add onion, garlic, and bell pepper; cook stirring often, until onion is soft(about 5 minutes). Add soup, enchilada sauce, chili powder, and cumin. Bring to a simmer; then simmer, stirring often, until thickened (about 10 minutes). Season to taste with salt and pepper. Prepare Fiesta Cheese Filling. -- In a large bowl, stir together cottage cheese, eggs, chopped parsley and diced green chiles. Arrange half the noodles over bottom of a lightly greased shallow 3 1/2 - 4-quart rectangular baking pan, Spread half the cheese filling over noodles; top with half the sauce, Scatter half the chicken over sauce; top with half the sliced cheeses. Repeat layers to use remaining noodles, cheese filling, sauce, chicken and sliced cheeses. Cover with foil. (At this point, you may refrigerate until next day.) Bake, covered, in a 375 degree oven until bubbly and heated through (about 35 minutes; about 50 minutes if refrigerated). Uncover and let stand for about 5 minutes before serving. Makes 10 to 12 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mexican Lasagna (Pamona) Recipe By : Raylene Scott, California Serving Size : 4 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 cup chopped onion 15 ounces cooked beans -- Mexican style 8 ounces tomato sauce 4 ounces chopped green chiles 1 package Taco seasoning mix 6 8 inch flour tortillas 2 cups shredded cheddar cheese In a large skillet, brown beef and onions. Drain. Stir in the canned beans (Mexican spicy) tomato sauce, chiles and taco seasoning. Mix. Layer half the tortillas on the bottom of an 11- by 7- inch backing pan. Spread half the meat mixture over and sprinkle with half the cheese. Repeat. Bake at 350F for 30 minutes and let stand 10 minutes before cutting and serving. - - - - - - - - - - - - - - - - - - - NOTES : ------------------------------ Nutr. Assoc. : 0 * Exported from MasterCook * Guacamole Bean Tacos Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package taco shells 15 ounces refried beans Guacamole -- see recipe chopped onions chopped tomatoes shredded cheddar cheese Use the guacamole from the guacomole Salad recipe. Heat taco shells in preheated 250 degrees oven until thoroughly heated, 5 minutes. In small aucepan cook refried beans over low heat, stirring frequently, until heated thoroughly. For each taco, spoon 2 rounded tablespoons each, beans and guacamole into a taco shell, sprinkle with onion, tomaot and cheese. May also add a little chopped lettuce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Impossible Quesadilla Pie Recipe By : Bisquick "No Time to Cook" Recipe booklet Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces green chiles -- chopped 4 cups shredded Cheddar cheese 2 cups milk 1 cup Bisquick. baking mix 4 eggs Heat oven to 425 degrees. Grease pie plate, 10x 1 1/2 inches. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minte with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve with sour cream and guacamole if desired. 6 to 8 servings. High Altitude (3500 to 6500 feet): Bake until knife inserted in center comes out clean, about 40 mintues. Possum Kingdom Lake Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lasagna Mexicana Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Corn Tortillas 1 Pound Ground Beef 1 Cup Salsa 1 15 Oz Can Tomato Sauce 1 Package Taco Seasoning 1 16 Oz Tub Cottage Cheese 2 Eggs 1 Teaspoon Oregano 1 1/2 C Shredded Cheddar & Jack Cheese -- mixed Heat oven to 375. Brown meat & drain. Stir in salsa, tomato sauce and taco seasoning. Simmer, stirring frequently, for 5 minutes. In separate bowl, combine cottage cheese, eggs and oregano. Line bottom of 13 * 9" baking dish with half the tortillas, overlapping edges. Top with half the meat mixture. Spoon cottage cheese mixture over meat. Arrange remaining tortillas over cheese mixture. Spread remaining meat mixture over all and top with shredded cheese. Bake for 30-35 minutes or until bubbly. Let stand 10 minutes before serving. Lynn Herrick - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mexican Chicken Lasagna Recipe By : Foodview Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp Vegetable Oil 1 Lg Onion -- chopped 2 Cloves Garlic -- minced 1 Red Or Green Bell Pepper -- seeded 2 Cans Cream Of Tomato Soup -- undiluted 1 10 Oz Can Enchilada Sauce 1 1/2 Tsp Salt 1/2 Tsp Pepper 2 Tbsp Chili Powder 1 Tsp Ground Cumin --Cheese Filling-- 10 Oz Lasagne** 4 C Cooked Chicken -- Or Turkey 6 Oz Sharp Cheddar Cheese -- slliced 6 Oz Monterey Jack Cheese -- sliced **Cook Lasagna according to package directions. Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often. Prepare cheese filling. Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares. Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles. Ole! Rita in Scottsdale - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Impossible Mexican Pie Recipe By : Betty Crocker handout Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 cup chopped onion 1 1/4 ounces taco seasoning mix 4 ounces green chiles drained -- seeded and chopped 1 cup shredded Monterey Jack cheese 1 1/4 cups milk 3/4 cup bisquick. baking mix 3 eggs 1/8 teaspoon red pepper sauce Heat oven to 400 degrees. Lightly grease pie plate, 10 x 1 1/2 inches. Cook and stir ground beef and onion until beef is brown; drain. Stir in seasoning mix Spread beef mixture in pie plate. Sprinkle with chilies and cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or l minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out cleans 25 to 30 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie. 6 to 8 servings. High Altitude Directions (3500 to 6500 feet): Bake about 30 minutes. Possum Kingdom Lake Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Enchiladas Recipe By : Margret, Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- tortilla chips 3 cups stewed chicken -- boned and chopped (3 to 3 1/2) 1 1/2 cups chicken broth 1 can cream of chicken soup 1 can cream of celery soup 1 tall can pet milk 1 can green chilies 1/2 pound velveeta cheese Break tortilla chips in pieces and put layer of tortilla chips in buttered baking dish. Put a layer of chicken mixed with all other ingredients, except velveta cheese. Add another layer of tortilla chips then chicken mix. Top with grated Velveeta cheese. Bake 45 minutes at 350 degrees. Cool 15 minutes before serving. Can be frozen. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Menudo Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For starters, you must place the tripe, water, onions, garlic, salt, and pepper in a large kettle and let it simmer over low heat for about two hours, skimming fat as necessary. Next, you must toast the chiles well. Then you slit them open and remove the seeds and veins. You must grind them until they are very fine and then you add them to the kettle. Continuing, you can add the cilantro and let it simmer for about two hours. At last, you can add the hominy and cook for another thirty minutes. Finally, it is a good idea to serve with lime wedges. This recipe will serve from ten to about twelve people - - - - - - - - - - - - - - - - - - - Per serving: 357 Calories (kcal); 12g Total Fat; (30% calories from fat); 42g Protein; 18g Carbohydrate; 259mg Cholesterol; 1012mg Sodium Food Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cactus Salad Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- No salad is more characteristic of Mexico than Cactus Salad. Nopal, or prickly pear cactus paddles, are fleshy little wedges that are delicious tossed with a vinaigrette. The dressing above features aromatic cilantro. Place cactus, tomatoes, onion and cilantro in glass or plastic bowl. Shake remaining ingredients in tightly covered jar. Pour over vegetables; toss. Cover and refrigerate at least 4 hours. Serve on lettuce leaves if desired. - - - - - - - - - - - - - - - - - - - Per serving: 980 Calories (kcal); 109g Total Fat; (98% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 93mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Tacos Al Carbon Recipe By : Serving Size : 8 Preparation Time : 4:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds flank steak -- trimmed 1/2 cup fresh lime juice 5 tablespoons olive oil -- separated 2 cloves garlic -- peeled and crushed 1 teaspoon salt 1/2 teaspoon black pepper 16 large green onions -- trimmed 16 (6-inch) corn tortillas -- warmed In a shallow dish, stir together lime juice, 3 tablespoons olive oil, garlic, salt and pepper. Add the flank steak and marinate in refrigerator 2-4 hours. Remove steak from marinade. Discard marinade. Grill steak over medium coals to desired doneness (about 17 minutes for medium-rare), turning once. Transfer to a cutting board, tent with foil, and let stand for 10 minutes before carving. Brush onions with remaining olive oil and grill for 6-8 minutes, turning once. Carve steak across the grain into thin slices. To serve, place several slices of the steak and one of the onions in each corn tortilla and roll. Description: "A Mexican food classic." Source: "The Texas Beef Council" S(Internet Address): "http://www.txbeef.org" T(Cook Time): "0:25" - - - - - - - - - - - - - - - - - - - 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 * 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 * 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 * 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 * Adobe Cornbread Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Breads Cooking Light 1993 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons vegetable oil 3/4 cup all-purpose flour 3/4 cup yellow cornmeal 1 teaspoon chili powder 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup plain nonfat yogurt 1 (8.75 ounce) no-salt-added whole kernel corn -- drained 1 (4 ounce) ca chopped green chile peppers -- drained 1 egg -- lightly beaten 1 egg white -- lightly beaten Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 deg oven for 5 minutes; set aside. Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter into skillet. Bake at 400 deg for 25 minutes or until wooden pick inserted in center comes out clean. (serving size: 1 wedge) Source: "Cooking Light, Nov/Dec 1993, page 100" Copyright: ") Cooking Light" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * "Quick" Fajitas with Pico de Gallo Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Beef Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound well-trimmed beef top round or top sirloin -- cut 3/4 inch thick 8 small flour tortillas Lime wedges (optional) Cilantro sprig (optional) MARINADE 2 tablespoons fresh lime juice 2 teaspoons vegetable oil 2 large garlic cloves -- crushed PICO DE GALLO 1 cup tomato -- seeded and chopped 1/2 cup zucchini -- diced 1/4 cup fresh cilantro -- chopped 1/4 cup prepared picante sauce or salsa 1 tablespoon fresh lime juice Place beef steak in plastic bag; add marinade ingredients, turning to coat. Close bag securely and marinate in refrigerator 20 to 30 minutes, turning once. Wrap tortillas securely in heavy-duty aluminum foil. Meanwhile in medium bowl, combine Pico de Gallo ingredients; mix well. Remove steak from marinade; discard marinade. Place steak on grid over medium ash-covered coals. Grill top round steak, uncovered, 8 to 9 minutes (10 to 12 minutes for top sirloin steak) for medium-rare to medium doneness, turning occasionally. During last 5 minutes, place tortilla packet on outer edge of grid, turning occasionally. Trim fat from steak; carve crosswise into very thin slices. Garnish with lime and cilantro, if desired. Cuisine: "Tex-Mex" Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve beef in tortillas with Pico de Gallo. Nutr. Assoc. : 0 * Exported from MasterCook * Turkey Taco Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon vegetable oil 1 Small onion -- chopped 1 Clove garlic -- minced 1 Pound GROUND TURKEY 1 (8 ounce) ja taco sauce 2 Tablespoons jalapeno peppers -- chopped and seeded 1 Teaspoon chili powder 1 Teaspoon ground cumin Salt -- as needed Iceberg lettuce -- as needed, shredded Taco chips -- as needed Avocado slices -- as needed Tomato wedges -- as needed Kidney beans -- as needed Black olives -- as needed Heat oil in medium skillet. Add onion and garlic and cook 3 minutes. Add turkey and cook, breaking up turkey with wooden spoon, for 5 minutes until no longer pink. Add taco sauce, jalapeno pepper, chili powder, cumin, and salt to taste; cook until thickened and flavors are blended, about 10 minutes. Spoon mixture on top of lettuce. Garnish with taco chips, avocado slices, tomato wedges, kidney beans, and black olives. Source: "National Turkey Federation" S(Internet Address): "http://www.turkeyfed.org" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Corn Tortilla with Fresh Flower Petals Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound masa flour 4 teaspoons salt Cold water Edible flowers (petals only) EDIBLE FLOWERS Confetti Nasturtium Pansy Roses Johnny jump-ups Mix together flour and salt in medium mixing bowl. Slowly add water, as needed, and knead gently until a smooth dry masa is formed. Remove small piece, roll into a ball (about half size of a golf ball). Continue to do so until all masa is used. Next, take a tortilla press and between 2 pieces of plastic, place a masa ball and press half way. Now open, remove plastic from show side of tortilla, lay petals on half-pressed tortilla, recover with plastic, and finish pressing. Remove tortilla and place it between 2 pieces of wax paper. Continue process until all masa is used. On a warm griddle remove 1 piece of wax paper and place raw tortilla on griddle. Cook on one side until golden brown, about 45 seconds, then turn over and cook for 1 more minute; serve. Source: "The Tortilla Industry Association" S(Internet Address): "http://www.tortilla-info.com/" Yield: "20 Tortilla" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Black Bean and Rice Burritos Recipe By : Dee Bell Serving Size : 6 Preparation Time : 0:20 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked rice 1 tablespoon butter 1 clove garlic -- minced 1 15 ounce can black beans 1/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/8 teaspoon ground cinnamon 6 medium flour tortillas 3/4 cup grated Cheddar or Monterey Jack cheese 6 tablespoons salsa 6 tablespoons sour cream OR 6 tablespoons yogurt 6 tablespoons chopped green onion (optional) Start rice, if not already cooked. Sauti garlic in butter until golden. Stir in black beans, cumin, chili powder and cinnamon in a saucepan; bring to a boil. Reduce heat, and simmer uncovered, 5 minutes, stirring occasionally. Remove from heat. Top each tortilla with 2 tablespoons of rice, 3 tablespoons of beans, 2 tablespoons of cheese, 1 tablespoon of salsa and 1 tablespoon of sour cream. (Onions if you wish.) Roll up and serve. Description: "Quick burritos made from spiced-up canned goods." Cuisine: "Mexican" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Healthy Chili Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups firm tofu -- crumbled 1 clove garlic -- minced 1 tablespoon chili powder 2 tablespoons Worcestershire sauce 1 cup onion -- chopped 1 large green pepper -- chopped 1 carrot -- thinly sliced 2 tablespoons soyoil 1 cup tomatoes -- chopped 1 16 ounce can tomato sauce 1 15 ounce can dark red kidney beans 1/2 teaspoon dried basil -- crushed 1 teaspoon cumin 1 teaspoon cayenne pepper 1 6 ounce can tomato paste -- optional Salt -- to taste 4 cups cooked brown rice GARNISHES Minced onion -- optional Grated Cheddar cheese -- optional Avocado -- optional In a mixing bowl, combine tofu, garlic, chili powder and Worcestershire sauce; set aside. In a large skillet, sauti onion green pepper and carrot in soyoil until onion becomes transparent. Add tofu mixture cook and stir 3 minutes over medium heat. Add tomatoes, tomato sauce, kidney beans, basil, cumin, cayenne and, if desired, tomato paste. Cover and simmer for 30 minutes. Salt to taste. Serve on brown rice. Garnish with minced raw onion, grated Cheddar cheese and avocado, as desired. Makes 8-1 cup servings. Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com/index.html" Yield: "8 cups" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crab Quesadillas Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup unsalted butter 1/4 cup vegetable oil 1 garlic clove -- minced 1/2 medium onion -- finely chopped 1 poblano chili 1 pound fresh cooked lump crab meat 1/4 cup mayonnaise 1/2 teaspoon salt 1 tablespoon minced fresh cilantro 12 10 inch flour tortillas 1 1/2 cups grated jalapeno jack cheese salsa Place the butter and oil in a medium saucepan and heat over low heat until the butter is melted. Pour all but 2 tablespoons of the mixture into a small cup and add the garlic and onion to the pan. Saute over medium-high heat until translucent, about 3 minutes. Remove from the heat and stir in the chili, crab, mayonnaise, salt, and cilantro. Mix well. To soften the tortillas, place them on a heated grill or skillet for about 15 seconds on one side, then turn. Brush one side with the butter-oil mixture, turn the tortilla over and spread the crab mixture on one half of the tortilla, and top with a tablespoon of grated cheese. Repeat until all the tortillas are filled. At this point, the quesadillas can either be sauteed or finished in the oven. If sauteing, heat a large saute pan or skillet over medium-high heat. Cook for about 2 minutes on a side, or until golden brown. Or preheat the oven to 375 degrees and bake on a cookie sheet until the tops are golden , about 5 minutes. Cut into quarters and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Country Corn & Southwestern Beef Salsa Recipe By : Serving Size : 4 Preparation Time : 0:25 Categories : Sauce & Condiment Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 16 ounce jar prepared thick-and-chunky salsa 1 1.25 ounce p taco seasoning mix COUNTRY CORN 2 cups quick-cooking grits 5 1/2 cups boiling water 1 teaspoon salt 1 4 1/2 ounce chopped green chilies -- drained well 2 cups shredded Mexican or Italian cheese blend Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Stir in salsa and taco seasoning; cook over medium-low heat 3 to 4 minutes, stirring occasionally. Meanwhile prepare grits with boiling water and salt according to package directions. Stir in chilies and 1-1/2 cups of the cheese. Spoon grits onto serving dish. Spoon beef mixture over grits; sprinkle with remaining 1/2 cup cheese. Source: "National Cattlemen's Beef Association" S(Internet Address): "http://www.beef.org/index.htm" - - - - - - - - - - - - - - - - - - - NOTES : Shelf-stable prepared polenta or quick-cooking polenta mix may be substituted for grits. Prepare quick-cooking polenta mix according to package directions Nutr. Assoc. : 0 * Exported from MasterCook * South-of-the-Border Chicken Salad Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Chicken Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups cooked, diced chicken 2 3/4 cups whole kernel corn -- well drained 2 1/2 cups canned black beans -- drained 1 cup diced red pepper 1 cup diced green pepper 1 1/2 cups thinly sliced scallions 2 tablespoons thinly sliced, seeded jalapeno pepper 2/3 cup pine nuts -- toasted 1/2 cup prepared hickory flavor barbecue sauce 3/4 cup prepared Italian salad dressing (not creamy) 2 tablespoons chili powder 1 tablespoon cumin 2 1/2 tablespoons fresh lime juice 2 1/2 tablespoons chopped cilantro 1 1/2 teaspoons hot pepper sauce In large bowl, mix together chicken, corn, black beans, red and green pepper, scallions, jalapeno pepper and pine nuts; toss gently to mix well. In another bowl, mix together barbecue sauce, Italian dressing, chili powder, cumin, lime juice, cilantro and hot pepper sauce; stir to mix well. Pour dressing mixture over chicken mixture and toss to coat evenly. Refrigerate, covered, 3 hours or overnight. Serve in a large, fried tortilla shell over a bed of shredded lettuce. If desired, garnish with dollops of sour cream, chopped black olives and shredded cheddar cheese. Source: "The National Broiler Council and the U.S. Poultry & Egg Association" S(Internet Address): "http://www.eatchicken.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Arroz Con Pollo Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Olive oil 1 Frying chicken -- cut up 1 small Onion -- chopped 1 Clove garlic -- minced 1/4 cup Tomato sauce 1/8 teaspoon Saffron (powdered) 2 1/2 cups Chicken broth Salt and pepper -- to taste 1 cup Uncooked rice Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0