Our family, being the Mexican food lovers that we are, really enjoy these sopes and they're a nice change of pace. We use sopes that can be purchased ready-made at the grocery store or a Mexican food market, which is my preference. Living in San Diego, there's no shortage of Mexican food markets or Carnicerias. I confess that I've never attempted to make sopes from scratch. This recipe is very easy to make and if you like Mexican food, you gotta try these.
My family is fond of many recipes that feature Bisquick Baking Mix for their ease of preparation. Now combine that with the fact we're nuts about Mexican food, this was right up our alley. This recipe came from a little paperback cookbook called "A Taste of Mexico." It's a little gem that is filled with recipes contributed by high school Homemaking teachers from all over California. Let me know what you think. My family really enjoys this one.
I can't wait to try this tasty-sounding chile, it sounds very simple if not quick to make. I discovered this in a little cookbook put together by high school Homemaking teachers from all over California. The title "A Taste of Mexico" was produced in 1997. It's chock full of easy-to-make Mexican recipes -- and easy-to-make is the name of my game. If you try it before I do, please review and add any suggestions you may have for improvement. Reviewers comments are, for the most part, helpful and full of great ideas.
This recipe was adapted from a version in "The Way to Cook" by Julia Child as printed in the April 2008 issue of bon appetit. The article claims that this is an easy foolproof recipe for this souffle. I've yet to try it yet but can't wait. I've never made a souffle before -- too many stories of failures for me to bother. This has changed my mind.
I can't wait to make this version of General Tso's Chicken. A detailed write-up and the recipe I found in the February/March 2008 publication of "Cooks Country" magazine. Note: In step 4, the fried chicken pieces can be held in 200 degree oven for up to 30 minutes before being added to the sauce (if held any longer, they will lose their crispness). If the sauce is too thick in step 5, whisk in 1 tablespoon of water before adding the crispy chicken. Note #2: Please note that the time's I've enter are guesstimations only and the marinading time is not included.
The secret to making superquick, Asian-style noodle soups is to enliven canned chicken broth with classic Vietnamese flavorings. I came across this recipe on Cooks Illustrated and is a process I will use from here on out. For this soup, be sure to have all the vegetables and herbs ready at hand. As I have not prepared this yet, my prep time and cook time are estimates.
This sounds sooooo good. I found it in the bon appetit magazine and can't wait to try it. If you get to it first, let me know what you think. The preparation time has not been added because I've yet to make this, and I've guesstimated the time needed to cook.
I'm looking forward to preparing this jambalaya. It's quite a bit different than other I've made and looks like it will be pretty easy to prepared. This recipe calls for fresh, pure pork sausage, removed from casing. I will be using Kielbasa or Polish Sausage.
NOTE: Times noted are a guesstimation since I have not made this recipe as yet.
I love beans in all shapes and forms, Mexican influenced particularly. I found this bean recipe in the 2008 issue of bon appetit. Although it calls for canned pinto beans, I alway make mine from dried. The taste is far superior and they're so easy to do either on the stovetop or in the crockpot.
This recipe accompanies the Slow-Cooked Carnitas Tacos that I posted. This is also from the April 2008 issue of bon appetit magazine. This salsa comes together quickly and can be made two days ahead of time. As stated with the recipe, if you're pressed for time, there are several good prepared tomatillo salsas on the market. Extra salsa will keep, covered, int the refrigerator for up to a week. Mix with sour cream for a vegetable dip or add to chicken soup and garnish with strips of fried tortillas.
This is a copycat recipe from the Cheesecake Factory. It is a "Top Secret Restaurant Recipes" authored by Todd Wilbur. I haven't made this yet, but it sounds very good. I think this will be a very easy recipe to prepare. Don't be intimidated by the long list of ingredients. there are three simple sauces that are part of this recipe. If you try this before I do, please review it and let me know how it turned out. Prep time is a guesstimation.
I haven't tried this pozole recipe yet, but I love pozole. I've had it with pork, which is the usual meat ingredient and with chicken, but I've never had it made with beef. The list of ingredients is wonderful, just the things I enjoy with the exception of epazote, not because I don't like it, but because I can never find it at the store. I received this via e-mail this morning from the "Beef, It's What's for Dinner" website.
My mom used to make these fantastic sandwiches when I was a kid and I've always loved them. I've made a few alterations to her basic recipe, and it's so good. This sandwich can be altered in many ways, including the additon of some salsa to spice it up. Please share your thoughts if you prepare this sandwich, I'd love to hear your thoughts and I'd like to hear about any variations you might make.
I found this recipe in our local newspaper. It is an easy crock pot version the Cuban Ropa Vieja which requires several hours of simmering on the stove top. This dish is essentially a stew and will be wonderful served with a side salad, corn muffins or tortillas and rice. NOTE: Sirloin steak or chuck roast can be used instead of the skirt or flank steak called for in the ingredients list. the exact seasonings for the canned diced tomatoes doesn't matter as long as you choose a type that includes garlic. Petite diced tomatoes and no-salt added varieties also work.
Recipe courtesy of the California Avocodo Commission. Serving Suggestions:
Serve with 1 cup raw vegetables. Use to prepare "Recipe #281459". Use as a spread on bread or rolls in place of margarine or mayonnaise.
This recipe is courtesy of the California Avocado Commission.
This makes a good lunch meal with a piece of fresh fruit and a glass of low-fat or non-fat milk. To increase the protein, add another can of tuna to the recipe.