From a local source. The original recipe was printed on the back of a package of whole chicken from the 80s. I rearranged the recipe in only a few places. Servings are estimated. I know it's tempting to want to use canned green chilies but it's much better to roast your own. What the sauce lacks in eye appeal makes up in taste. The chicken was served with plain homemade black beans, Recipe #427221, a tossed crisp romaine salad with asparagus and carrots, this dressing Recipe #94244 and locally made flour tortillas.
Grown in Washington state, "Piñata's heirloom parentage (it's a cross between Golden Delicious, and the heirlooms Cox's Orange Pippin, and the Duchess of Oldenburg varieties) gives the apple a unique flavor. Piñata apples are crisp and juicy with all the classic apple flavors that you love, and a unique tropical finish." I discovered this new variety (new to me) during the Holidays and couldn't wait to try them in a recipe! Here's one I found on stemlit.com. Growing season for the 'Piñata' apple is December through April here in the PNW. I don't remember where I found the cilantro-lime vinaigrette recipe...somewhere on the net. The vinaigrette recipe will yield more than is necessary for the salad and probably enough for three or four servings.
From a local publication via The Kansas City Star and slightly rearranged by me. For convenience, use a package of shredded coleslaw mix but be sure it's fresh and good quality. To make this a main dish, add cubed and grilled chicken or turkey, hard boiled egg, tempeh, etc.
I had a package of eight locally made corn tortillas on hand that had torn in half and didn't know what to do with them-chilaquiles, tortilla soup, migas...? Then I remembered a sweet/salty popcorn recipe I recently tried and was thus inspired to test a sweet/salty combination with the tortillas. The cinnamon plays a very minor supporting role. The other choice was which smoked salt to use: hickory, Salish/alder, Durango? In the end I settled on Durango. You can if you wish add a little more of the smoked salt but if you add too much the chips will taste like the inside of an outdoor BBQ/grill. Therefore, I wanted to err on the side of caution.
This dairy-less guacamole recipe was printed in the local newspaper recently. Taste starts off sweet then heads to spicy-hot rather quickly. It was delicious on a tamale we ordered at a 'Mom and Pop-style' taco stand! Beautiful, mean and very green.
You know when cheese has gone from that melted stage to that yummy, golden crusty stage? For this quesadilla recipe, you can use mild, medium or sharp cheese, Monterey Jack, Parmesan, etc. Corn tortillas can be used in place of the flour tortillas if you wish.!Feliz Cumpleanos, TD! Local recipe.
A fusion of old world and new world ingredients. It was tempting to want to add more lavender, but as you know, a little goes a <<<long>>> way. Therefore, my suggestion would be to add more lavender: at your own risk. Shhh! Don't mention the secret ingredient unless you're pressured... Inspiration from auntiequate.com; my homebrewed version.
If you're lucky enough to have a Mexican bakery nearby, use *bolillos or *teleras to prepare the molettes. (*Oval shaped bolillos and round teleras are basically the Mexican version of French bread.) We ate molletes all the time as kids but on Weber's white bread instead! ;) If pressed for time, use canned beans, however you are in for a real culinary treat if you use homemade refried beans and salsa. *Update 9 Sept 2010: I tried this bolillo recipe and it worked out really well!: Recipe #12298
From marketofchoice.com. Perfect for summertime entertaining. We tested this recipe using two thirds of a pound of free range beef and one third pound ground lamb. I prepared the BBQ sauce two days in advance.
A local recipe and I changed a few things around in several places. Originally, the recipe was for sopes not tostadas but I have problems frying the tortillas for making sopes (they always fall apart and/or lose their shape). Until I master that technique, it's tostadas for us. We buy a good quality, locally made/locally sourced chorizo that contains red wine vinegar and NO preservatives or other yucky stuff. I will try to post a copycat recipe for that one in the near future. The recipe is easily adaptable to vegetarian by subbing tempeh or similar.
Recipe from a local source: "Chipotle Chicken was adapted from a tiny village cook in Oaxaca, Mexico. The wet rub can be used equally well on thick fish steaks or large whole fish, such as snapper." This recipe reminded me of another one on the food.com- Recipe #29448 posted by Mirj. I "borrowed" the breadcrumb coating idea and it worked well. Looking for an almond meal recipe?: Recipe #409064
From oceanspray.com with a few small changes. If you click on the words 'chili sauce' in the list of ingredients, it will link you to a definition of chili sauce in the Kitchen Dictionary. There are also copycat recipes for Heinz Chili Sauce on this site posted by food.com members. I strongly recommend preparing your own chili sauce over store bought. Just be sure to choose a recipe without HFCS or substitute with a better sweetener: honey, agave, raw, etc. Happy Autumn, everyone! Note: last time this was prepared I realized half way through cooking I was out of taco seasoning and used a homemade baharat spice mix: Recipe #224763. Yum! fyi 9 Nov 2010
Found this recipe in a new weekly magazine published
by Good Housekeeping called Quick and Simple. I added a few ingredients to the salad that I felt enhanced the recipe, namely cheese because the original recipe surprisingly didn't call for it. What's a Cobb Salad without cheese, even a non-traditional Cobb recipe?
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