I have found a lot of taco seasonings that use most of these ingredients, but by experimentation I like this recipe myself. However, try it first making a very small batch first. You may or may not agree with the proportions or ratio of spices in this. I like it this way, but you need to try a small bit first to see if you do before possibly ruining a whole dish if you don't.
This is not a low fat dish, but it is absolutely delicious considering how relatively simple it is to prepare. The slow cooking and the ingredients make the beef come out very tender and with a rich hearty flavor that melts in your mouth.
In my opinion this dish is well worth every bit of the work it takes to make it.
Based on pico de gallo made by my brother with his ethnic Mexican friends from work, this turns out to be a really nice, fresh salsa that goes wonderfully on a multitude of Mexican dishes like fajitas, carnitas...you name it.Also works wonders at a party as a salsa dip for tortilla chips. There are similar pico de gallo recipes out there, but this one seems to achieve a subtle balance and slight superiority over others I have tried.
My mother took an East Indian cooking class at our local college. When I was a teen she tried out the recipes she liked on us kids.
I remember this salad being a favorite of ours. How authentically East Indian it is, I don't know, but it is good and I haven't seen any just like it.
This recipe was a family favorite when I was growing up. We all went nuts over it every time my mother made it for us. Where it differs from other "Japanese chicken salad" recipes is that it doesn't use Ramen noodles, but rather, the secret is in the hot oil 'puffed' oriental angel hair-size, dry cellophane noodles available in any oriental foods section of any grocery store (either called 'cellophane noodles' or alternatively called 'bean threads' or 'rice thread noodles'--either one will work').
This is an old heirloom family recipe that has been in my family for 8 generations and it has always been a family favorite as I was growing up. I have never seen another recipe like it and I want to publish this before it gets lost to posterity. The dough recipe is unique, but maybe not too unlike some French dough recipes I've seen. Yet this is something I have seen nobody else publish. It seems to be an ancient recipe and I don't want it to get lost. So here it is. Beware: the dumplings are heavy, but that is part of what I like about this dish.
This is as close to 'garlic heaven' as you are likely to get. I don't use pure olive oil because of the expense and half olive/half canola works fine for me. Use whatever combination or pure oil works for you. This sauce is amazing on toasted slices of sour dough French bread, accompanied by a glass of my favorite dry red or white wine. It is also wonderful on cooked meat (beef, pork or chicken).
I don't' know who else likes greens cooked this way, but I do. You could further reduce the calories but substituting all or part of the sugar with artificial sweetener, as long as you don't heat it too much and cause it to lose its sweetness.
I never measure my vinaigrette ingredients, so you may have to taste test and adjust the balance of flavors when you make this dish. I really like greens fixed this way.
This is an attempt to duplicate a sauce sold locally here in my area called "J Lee Roy's Sweet/hot Dipping sauce". I have never been able to find a recipe, and long hours of experimentation has, I think, brought me pretty close. It is very good when you're serving fried pork or chicken I haven't tried it with beef. But it is also good with polish sausage.