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    117 Recipes

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    9 Reviews |  By Mami J

    This Horchata is the kind that is served in "neverias" or ice-cream shops in Mexico. It is creamy and easy to do. Grinding the rice twice brings out all the starch and flavor. Prep time is the time needed for the rice to soak. One reviewer stated that I don't know what I'm talking about and that the rice should be soaked overnight...if you choose to soak it longer, the result will be the same and you will still need to strain it as stated---twice. I do know what I'm talking about: I'm Mexican and live in Mexico.

    Recipe #359285

    3 Reviews |  By Mami J

    From a California Almonds are In! ad.

    Recipe #335876

    Cool blue grown-up slush to be served as a palate cleanser between formal dinner courses. Came from a magazine article years ago. Great for dinner parties as it is make-ahead. Prep time doesn't include freezing time.

    Recipe #328578

    1 Reviews |  By Mami J

    This is a traditional Portuguese chicken and rice dish. Found on-line and posted for Zaar World Tour 5.

    Recipe #370310

    3 Reviews |  By Mami J

    Found on-line and posted for 'Zaar World Tour 5.

    Recipe #369629

    6 Reviews |  By Mami J

    This is a traditional recipe from the region of Madrid, Spain's capital. For the cheese, use any mild cheese that melts well, such as Monterey Jack. Found on-line and posted for Zaar World Tour 5.

    Recipe #369659

    2 Reviews |  By Mami J

    This is a nice side dish for spring or summer. It goes very nicely as a side for fish or seafood. Feel free to adjust the amount of garlic to your taste. The orzo pasta can be cooked up to 4 hrs ahead: cook and drain, then rinse under cold water; drain again and store covered in the refrigerator. Found in Sunset magazine.

    Recipe #368817

    1 Reviews |  By Mami J

    Delicious smoothie made with rice milk.

    Recipe #350992

    4 Reviews |  By Mami J

    These cupcakes are very easy to make and are dense and rich. Cream cheese frosting recipe included. Cooling time not included. From Something Extra Magazine. Posted for ZWT 6 Germany/Benelux.

    Recipe #425785

    1 Reviews |  By Mami J

    This creamy soup is made with Stilton and Cheddar cheeses. Note: measurements are Imperial. From stiltoncheese.com and posted for ZWT 6, England.

    Recipe #427456

    This pasta can be served as a side dish or you can add some cooked chicken breast and serve it as a main dish. To roast the chiles, simply place them in a hot griddle or large skillet, and cook them until all the skin is blackened and blistered. Then place them in a plastic bag to steam them and loosen the skins. To peel them you might want to use rubber gloves to avoid getting your skin irritated.

    Recipe #349514

    I have not tried this recipe, but it looks very good. Prep time is rising time. From "Quick and Tasty Bread"

    Recipe #367082

    This was my Mom's recipe. The meat is used to make tacos and is served with salsa, avocado and fresh cheese (queso ranchero). With a side of arroz rojo (Mexican rice) and a green salad it makes a quick and satisfying meal.

    Recipe #353624

    5 Reviews |  By Mami J

    These are so good and moist. Make sure that you squeeze all the juice from the onion so that the patties don't fall apart. These are served with drained yogurt, which can be drained on a paper towel-lined colander for a few hours to overnight. The longer it sits, the drier the texture. Cooking time does not include the time for draining the yogurt. Recipe courtesy of Martha Stewart, with a few adaptations. **NOTE** do not use the food processor to grate the carrots, it makes them juicier and the patties will fall apart.

    Recipe #348492

    1 Reviews |  By Mami J

    Not a common atole, this one is thickened with fresh corn masa and has no milk in it. It is very simple to mkke and requires only a few ingredients.You can make you own masa from masa harina, but if you can get the fresh masa from a tortilleria, do! Raw sugar cane cones can be substituted by any kind of raw sugar, like turbinado, or you can use dark brown sugar. This makes plenty of atole as it is usually made for family gatherings to serve with tamales. Prep time is the time it takes for the water to boil.

    Recipe #326281

    8 Reviews |  By Mami J

    This is an easy, creamy and spicy dish, that can be served in about 45 minutes or less, depending on the chicken pieces you choose. Make it as hot as you like. Serve accompanied with white Mexican rice and a side of steamed vegetables. Adjust baking time if using boneless chicken breast so that they don't dry out.

    Recipe #333133

    1 Reviews |  By Mami J

    This recipe is based on a Martha Stewart recipe, but with a few adaptations. The dressing actually called for 3 tbs lemon juice , not lime juice and 5 garlic cloves, but I'm not a big garlic fan. I also use part skim requeson, which is very similar to ricotta. When I can't find cherry tomatoes, I just add wedges of Roma tomatoes.

    Recipe #348147

    2 Reviews |  By Mami J

    This traditional Greek dish is similar to falafel, but with less spice and flavored with cheese and is usually served as an appetizer. They are very easy to make with dry chickpeas, but canned may be substituted. Use a cheese grater to mash the tomato. Servings are approximate. Time needed for soaking the chickpeas not included. Found online and posted for ZWT 6, Greece.

    Recipe #427451

    2 Reviews |  By Mami J

    A popular smoothie sold in stands across Mexico. It is a little different from other smoothies.

    Recipe #334204

    2 Reviews |  By Mami J

    This cake is cooked in a cast iron skillet. It comes out moist and with a crispy crust. A Martha Stewart recipe.

    Recipe #363890

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