Homemade Marshmallow Cream

For a treat kids all ages will enjoy, split the gingerbread and make a gingerbread-marshmallow cream sandwich.

3 large egg whites
1/4 teaspoon cream of tarter
2 tablespoons granulated sugar
1/3 cup water
3/4 cup light corn syrup
2/3 cup granulated sugar
1/2 tablespoon vanilla extract

1. In a very clean glass or metal bowl, beat the egg whites and cream of tartar until light and foamy. With the mixer still running, sprinkle in the two tablespoons of sugar. Continue beating until soft peaks form. Set aside.
2. In a small saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and comes to the firm ball stage (246 degrees). Do not overcook.
3. Drizzle the hot syrup into the egg whites with the mixer running on low. Turn the mixer to high and beat for five or six minutes or until the sauce is very fluffy and the consistency of marshmallow cream. Beat in the extract.

Note: This cream is of the consistency that it can be piped as you would frosting.

Smokin' Hot Firehouse Chili

Smokin' Hot Firehouse Chili

Ingredients -

1 minced clove garlic
1 ½ lbs ground beef
2 tablespoons vegetable oil
8 oz canned Ro-Tel tomatoes, not drained
5 ½ fl oz tomato juice
¼ teaspoon ground oregano
¼ teaspoon ground cumin
¼ teaspoon cayenne
1 chopped onion
1 ½ teaspoons salt
8 oz can tomato sauce
1 lb can dark red kidney beans, not drained
1 lb can black beans, not drained
2 tablespoons chili powder
2 chopped fresh tomatoes, for garnish
8 chopped chives, for garnish

Preparation:

Heat the oil in a pot, then brown the onion, garlic and beef together.

Drain off the fat. Add all the other ingredients and bring the chili to a boil.

Simmer it covered for an hour and a half or uncovered for half an hour. If it is too thick, you can thin it with some water or additional tomato juice.

Serve hot, garnished with the fresh tomatoes and chives.

(Serves 8)

Mexican Pozole

Mexican Pozole

Ingredients -

1 ½lbs pork shoulder
4-5 cups broth (from cooking the pork)
4 cups canned white hominy, drained and rinsed
4 cloves garlic, minced
2-4 jalapenos, diced (adjust quantity to taste)
1 large yellow onion, diced finely
1tablespoon cumin
2tablespoonsoil (canola or olive)
1 tsp black pepper
1 tsp cayenne
1tbsp salt, or to taste
1 tsp oregano (use Mexican oregano if available)

Preparation:

Like many soups, this pozole recipe takes a little while to make, though most of this is prep work. Start by chopping all of the vegetables and setting aside. Next, add the pork to a large pot and cover with lightly salted water, along with half of the onion and garlic, black pepper and oregano. Bring meat to a boil before reducing to a simmer, skimming off any foam that rises to the top, and covering; simmer for 45 minutes. Once the pork has simmered for 45 minutes, remove the pork and broth and set aside to cool. Once it is cool enough to handle, chop the meat into 1 inch pieces and sauté along with the remaining garlic and onion until the onions and garlic become translucent. Add these ingredients back to your stockpot, along with the hominy, the broth, cumin, and hot peppers. Bring to a boil, and then reduce to a simmer and cook, covered for 60-90 minutes until the hominy and the meat become tender. Taste and season with salt and black pepper as needed and serve.

(Serves 6)

Battered Fried Jalapenos with an Avocado Salsa

Battered Fried Jalapenos with an Avocado Salsa

Ingredients -

2 eggs
1 cup beer
1 cup all purpose flour
1 teaspoon salt
2 cups sliced jalapenos
½ quart vegetable oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon black pepper

For the Avocado Salsa:

2 chopped plum tomatoes
4 oz crumbled feta cheese
1 tablespoon white or red wine vinegar
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 minced clove garlic
¼ cup finely chopped red onion
1 peeled, pitted and chopped ripe avocado

Preparation:

First, make the salsa.
Stir the avocado with the tomatoes, garlic, and onions.

Stir in the oregano and parsley, then the vinegar and olive oil.

Stir in the crumbled feta cheese. Cover the salsa and chill it for 3 to 5 hours.

Combine the salt, pepper, flour, garlic powder, beer, eggs, and chili powder in a bowl.

Heat the oil to 365 degrees F in a big pot or a deep fryer.

Dip the jalapenos in the batter, and then transfer them to the deep fryer.

When they float to the surface of the oil, they are cooked.

They will be crispy and golden brown.

Serve the hot battered jalapenos with the avocado salsa.

(Serves 8)

Chicken Tacos

Chicken Tacos

Ingredients -

8 small (taco size) flour tortillas
2 lbs cooked boneless, skinless chicken breasts, diced
1 jalapeno or Serrano pepper, diced (use more or less according to taste)
2 roma tomatoes, diced
1 large green pepper, sliced into thin strips
2 small white or yellow onions; one diced, one cut into thin strips
¼ cup cilantro, chopped
¼ cup cotija cheese, grated (grated Romano may be substituted if cotija is unavailable)
1 tsp cumin
1 tsp oregano
Salt and black pepper, to taste
A little olive or vegetable oil for sautéing
Lime wedges and salsa, for serving

Preparation:

Heat oil in a skillet over medium heat and sauté the green pepper, jalapeno or Serrano pepper and onion until tender, about 3-5 minutes, stirring occasionally.

Add the chicken and tomatoes, oregano and cumin and cook until the chicken is heated through, another 4-5 minutes and remove from heat.

Taste and season with salt and black pepper if needed. Warm the tortillas (over the flame of a gas stove or in the microwave if you have an electric stove) and fill each with the chicken mixture and top with a little chopped cilantro, diced onion, and cotija cheese.

Serve with salsa and lime wedges.

(Serves 4)

Baked Macaroni and Cheese with Poblano Pesto

Baked Macaroni and Cheese with Poblano Pesto

Ingredients -

For the macaroni and cheese:

½ pound elbow macaroni
3 tbsp butter
3 tbsp flour
1 tbsp powdered mustard (prepared will do if you don't have powdered)
3 cups milk
1 medium yellow onion, finely diced
12 ounces sharp cheddar or Monterey Jack, shredded
1 tsp salt
Black pepper, to taste

For the topping:

2 tbsp butter
1 cup bread crumbs

For the Poblano pesto:

2 poblano peppers, roasted and peeled, seeds, and stems removed
4 tablespoons olive oil, divided
3 cloves garlic
1 tbsp pine nuts
Juice of 1 lime
Salt and black pepper, to taste

Preparation:

Preheat your oven to 350 degrees while bringing water to a boil for the macaroni; cook the macaroni until al dente, remove from heat and drain.

While the pasta is boiling, melt 3 tbsp butter in a saucepan and whisk the mustard and flour in, stirring frequently over low heat for a few minutes until the mixture is smooth. Add the milk and onion and continue simmering for 7 minutes, then add about ¾ of the cheese and salt and pepper to taste. Add the cheese mixture to the macaroni, pour into a large baking pan, and set aside.

Now it is time to make the Poblano pesto. Roast the poblanos over a flame (or in your broiler if you have an electric stove), turning frequently until the skins begin to blister and blacken. Place the peppers in a paper bag and tightly close - allow them to steam for a few minutes and rinse under cold water; the skins should rub right off. Cut off the tops of the peppers, slice in half lengthwise, and remove the seeds under running water. Add the poblanos, garlic, lime juice, pine nuts, and olive oil to a food processor and blend until smooth. Season with a little salt and pepper and fold into the macaroni and cheese.

Melt the remaining 2 tbsp of butter in a small saucepan and remove from heat, add the bread crumbs and toss until coated with butter. Top the macaroni and cheese with bread crumbs and bake for 30-35 minutes, or until the bread crumbs are nicely browned.

Allow to rest for 5-10 minutes and serve.

(Serves 4)

Fried Empanadas with Beef and Spices

Fried Empanadas with Beef and Spices

Ingredients -

2 hard boiled eggs, peeled and chopped
1 tablespoon white vinegar
1 ½ lbs ground beef
1 onion, chopped
2 tablespoons olive oil
1 ¼ cups water
½ cup shortening
1 ½ teaspoons salt
4 ½ cups all-purpose flour
1 tablespoon cumin
½ tablespoon oregano
½ cup raisins
2 tablespoons paprika
½ teaspoon black pepper
½ teaspoon hot chili powder
1 quart oil for frying

Preparation:

Stir the salt and flour together. Cut in the shortening by pinching in small bits with your fingers until you get a mixture like coarse breadcrumbs. Stir in the water with a fork, a little at a time, until the mixture forms a ball. You might not need all the water.

Pat the dough into a ball and flatten it slightly. Wrap in plastic film and refrigerate for an hour.

Heat the oil in a skillet over a medium heat and add the onion. Fry until tender. Crumble in the ground beef; add the seasonings, spices, and cook, stirring often, until the beef is browned all over.

Drain any excess grease and stir in the vinegar and raisins.

Refrigerate until cold, and then stir in the chopped eggs. Form the dough into 2-inch balls (you should get 24) and roll each one out on a floured surface to make a thin
circle.
Divide the meat mixture between the 24 dough circles and fold each one into a half moon shape, pinching the edges with your fingers to seal.

Heat the quart of oil to 365 degrees F and cook two or 3 empanadas at once.

Cook them for about 5 minutes, turning once to brown on both sides. Drain on paper towels and serve hot.

(Makes 24)

Ultimate Margarita

Ingredients

• arita1 lime, halved
• Coarse salt
• 1/2 cup freshly squeezed lime juice, from about 4 limes
• 1 tablespoon sugar
• 1/4 cup orange-flavored liqueur (recommended: Grand Marnier)

• 1/4 cup Triple Sec
• 1 cup gold tequila
• Ice
• 1/2 can good quality lager-style beer
• Lime wheels, for garnish

COMMENT ON THIS PROJECT

Sign in

All fields are required.

E-mail Address:

Password:

Forgot Password?

Remember me on this computer

• Sign In

Signing in

Sending Password

Please enter your email address and we will send your password

E-mail Address

• Request Password

or Cancel

Your password has been sent and should arrive in your mailbox very soon.

• Sign In

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

• Register Now

Directions

To salt the margarita glasses, rub the outside rims of 4 big glasses with a cut lime and press them lightly into a plate of kosher salt, to coat.

Combine the lime juice, sugar, orange liqueur, Triple Sec, tequila, and a big handful of ice in a cocktail shaker (or blender). Shake the margarita really well, for a good 20 seconds, add a splash of beer and strain into the salt rimmed glasses filled with ice. Garnish with a lime wheel

Burnt Chipotle Salsa

TOTAL TIME:1 hr 15 min

Prep:45 min

Inactive Prep:--

Cook:30 min

YIELD:1 Cup

LEVEL:--

Ingredients

• 3 tablespoons mild olive oil or vegetable oil
• 1 medium white onion, finely chopped (11/4 cups)
• 11/4 ounces chipotle meco chiles (5, tobacco-color), wiped clean and stemmed
• 3/4 cup water

• 1/4 cup agave syrup, or more to taste
• 1/4 cup apple cider vinegar, or more to taste
• 1 garlic clove, peeled
• 1 teaspoon fine salt, or 2 teaspoons kosher salt

 

COMMENT ON THIS PROJECT

Sign in

All fields are required.

E-mail Address:

Password:

Forgot Password?

Remember me on this computer

• Sign In

Signing in

Sending Password

Please enter your email address and we will send your password

E-mail Address

• Request Password

or Cancel

Your password has been sent and should arrive in your mailbox very soon.

• Sign In

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

• Register Now

Directions

Heat 2 tablespoons of the oil in a medium skillet over medium heat and cook the onion, stirring occasionally, until golden and lightly caramelized, 10 to 15 minutes.
Meanwhile, heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles, turning them over frequently, until puffed, deep brown (with some black blisters) all over and brittle again (they become softer at first), 8 to 10 minutes. Remove them from the heat and let them cool slightly.
Crumble the chiles into the blender jar, then add the onion, water, agave syrup, vinegar, garlic, and salt and blend until smooth, at least 2 mi-nutes.
Heat the remaining tablespoon of oil in the skillet over medium heat until it shimmers, then carefully add the sauce (you can swish a little water around in the blender jar to get the remaining sauce out). Simmer, stirring occasionally, until the sauce thickens slightly and its color changes from brownish to purplish, 10 to 15 minutes (use a splatter screen so the sauce doesn't make a mess of the stove). Turn the heat to low, and cook for another 25 minutes or until it's so thick that when you tip the skillet it barely moves. Let the salsa cool to room temperature before you serve it, and season to taste with additional salt, agave syrup, and vinegar.

Sabrina's Tacos

View

Photo: Sabrina's Tacos

Be the first to review this recipe

TOTAL TIME:30 min

Prep:10 min

Inactive Prep:--

Cook:20 min

YIELD:12 servings

LEVEL:Easy

Ingredients

• 3 large poblano chiles
• 3 tablespoons lard or vegetable oil
• 1 large white onion, thinly sliced
• 1/2 teaspoon salt

• 2 large baking potatoes, peeled, cooked and cubed
• 1 cup cooked corn kernels
• 1 cup crema, creme fraiche, or sour cream, optional
• Red or green salsa, more crema or crumbled cotija, for garnish

 

COMMENT ON THIS PROJECT

Sign in

All fields are required.

E-mail Address:

Password:

Forgot Password?

Remember me on this computer

• Sign In

Signing in

Sending Password

Please enter your email address and we will send your password

E-mail Address

• Request Password

or Cancel

Your password has been sent and should arrive in your mailbox very soon.

• Sign In

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

• Register Now

Directions

Over a flame, in a broiler, on a grill or in a cast iron skillet on high heat, char skins of chiles until completely black on all sides. Put in a paper or plastic bag to steam for 15 minutes. Remove, then peel or rinse away skin; remove seeds and veins and slice into 1/2-inch-wide by 2-inch-long strips.

In a large skillet over medium heat, heat lard or oil and cook onions, stirring occasionally, for 5 to 10 minutes, or until translucent and tender. Add chile strips and salt, and continue to cook, stirring occasionally, another 3 to 4 minutes.

Add potatoes and corn, and continue cooking for a few minutes, until potatoes are heated through. Check seasonings.

◦Asado de Puerco, Pork Roasted With Chiles

Ingredients

---

• 5 ancho chiles; stemmed, seeded                                                 
• 1 guajillo chile; stemmed, seeded                                                 
• 1-1/2 cups water; just below boiling                                                 
• 1 tablespoon red wine vinegar
• 2 minced garlic cloves
• 2 tablespoons grated onion
• 1 teaspoon dried Mexican oregano leaves                                                 
• 1 teaspoon fine ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 dried whole bay leaves
• 3 tablespoons peanut oil
• 2 pounds cubed lean pork stew meatHow to make it

  ---

  
  • Asado de Puerco, Pork Roasted With Chiles
  • Note: The Spanish verb "asar" means to roast. "Asado" is derived from this verb but, as far as I can tell, it is loosely used to mean barbequed or braised in naming some of the Mexican and South American dishes. The sauce made thick is indeed a wonderful barbequed sauce, different from anything resembling our more conventional barbeque sauces. Actually, we owe all our barbeque to the Mexicans who brought it to us, via Northern Mexico.
  • Hydration of Dried Chiles:
  • Hydrate the dried chiles by removing the stems, the seeds and the internal placental tissue (membranes) connecting the seeds to the walls. Tear the chile walls into assorted flat pieces. Soak the pieces in enough hot (not boiling) water to cover, for about 30 minutes or until softened. Boiling temperatures can release a bitter flavor.
  • Drain the hydrated chile pieces, reserving the liquid.
  • Put the hydrated chiles, along with the 1-1/2 cups of liquid, the vinegar, garlic, onions, oregano, cumin and salt into a food processor and process until the sauce is well blended. Remove from the blender and add the two bay leaves. Set aside until the meat is ready.
  • Cut the pork into 1-inch cubes. Season the pork with salt, pepper and lemon juice.
  • Heat the oil and add the pork. Cook the pork until all the moisture is cooked away and the pork is nicely browned. Pour off all but 1 tablespoon of fat.
  • Add the sauce to the pork and bring it to a boil. Reduce the heat to a very slow simmer, cover and allow to cook for 30 to 45 minutes.
  • Adjust the water in the sauce to keep it very thick but thin enough to simmer.
  • Serve with Mexican or Spanish Rice and Frijoles Refritos and warm flour tortillas.
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon lemon juice

Pastel de Tres Leches Recipe Courtesy

<>

Pastel de Tres Leches Recipe Courtesy of Patricia Quintana

Recipe Ingredients: For the Batter: 3/4 cup butter 1 3/4 cups sugar 8 egg yolks 2 1/2 cups flour, sifted 2 1/2 tsp baking powder 1/2 tsp salt 1 tsp vanilla extract 1 cup milk 6 egg whites For the Milks: 2 cups evaporated milk Carnation (Leche Clavel) 1 1/2 cups sweetened condensed milk 3 1/2 cups table cream 6 egg yolks For the Meringue: 6 egg whites 2 cups sugar 1 3/4 cups light corn syrup or honey 2 limes, juice

Recipe Instructions: Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan. Prepare the batter: Cream butter. Gradually mix in sugar, and continue beating until mixture is light and creamy. Add egg yolks. Slowly mix in flour, baking powder, and salt. Add vanilla extract, and slowly mix in milk until batter is thick. In another bowl, beat egg whites until stiff. Fold into batter. Pour batter into cake pan. Bake for 40 minutes or until edges are golden brown. Remove from oven and cool on rack. Prepare the Milks: Blend evaporated and condensed milks and table cream with egg yolks in a blender or food processor. Bring half this mixture to a boil in a saucepan, stirring constantly. Remove from heat and stir in remaining mixture. Pour over cake. Prepare the Meringue: In a double boiler, mix egg whites and sugar. Beat until stiff. Slowly add corn syrup or honey, and continue beating until stiff peaks form. Add lime juice and continue beating until shiny. Remove from heat. Invert cake on a deep dish or platter.Spread meringue over cake and decorate with strawberries. Serve at room temperature. (Biscocho de Tres Leches) (Three Milks cake)

Delicious Carne Asada Burrito Recipe

Delicious Carne Asada Burrito Recipe

serves 6 to 8

---

---

Ingredients:

• 2-2 1/2 lbs. tri tip roast, cut into strips (between 1/8 and 1/4 inch thick) across the grain
• flour tortillas
• guacamole
• sour cream
• cilantro lime rice
• homemade refried beans or canned
• salsa, canned or homemade
• grated cheese, mild cheddar or Mexican blend

Marinade:

• 2 cups orange juice
• 1 lime, juiced
• 1 kiwi, peeled and chopped
• 4 green onions, mostly the greens sliced thin
• 1/3 cup olive oil
• 1/3 cup apple cider vinegar
• 5 cloves garlic, minced
• 2 tsp. chile powder
• 1 tsp. cumin

---

---

Directions for the carne aside burrito:

If you are using flank or skirt steak, plan to marinate over night or at least 6 to 8 hours. The rest of these directions are geared for using tri tip or another more expensive cut of beef.

Slice the beef thin across the grain and place in a glass dish. Add the marinade ingredients above, stir until well distributed, cover and refrigerate for 1 to 2 hours, (1 hour is perfectly fine).
Prepare the cilantro lime rice and keep warm. Make fresh guacamole (it is so worth making homemade).
Fire up the grill. It's important to have a hot grill when cooking the carne asada. Once it's hot, brush the grill with olive oil. This will help keep the meat from sticking.
Add the beef strips and salt and pepper. Cook 4 to 5 minutes a side, depending on thickness and how done you like it. Don't overcook it though. You want it nice and juicy. :)
Remember to discard the marinade.
When it's time to pull the carne asada off the grill, place it in a new dish that has been warmed. I sometimes will place my dish in the bbq on the side (if you have room). Other wise I will heat it in my oven or microwave just before I pull the meat off. This is a nice touch and will help keep the carne asada warm.
You may want to chop up the beef into yet smaller pieces for easier eating.
If you have a tortilla oven, get those tortillas nice and hot.

Assembling Your Burritos

Now you are ready to assemble your carne asada burrito.
First take a hot flour tortilla and place some hot refried beans along the center of the burrito. Add a spoonful of rice on top, then add the carne asada.
Now add a sprinkle of cheese (so it will melt touching the hot meat), salsa, sour cream and some luscious guacamole.
Fold up the end and roll it over. Now you are in for a delicious feast. My mouth is watering just thinking about it.
Enjoy!

Scrumptious Churro Recipe Our churro recipe will knock your socks off. When I made these for my kids, they devoured them in 5 minutes. I had to hide some of them for my husband or he was going to miss out. Golden brown and crispy on the outside, these little Mexican donuts are hard to resist. I also found them fun to make. The best part was putting the dough into my frosting decorator with the star tip (this little tool really is a must have for this recipe in my opinion) and squeezing them out into the hot oil. No really the best part was eating them. But I will let you be the judge of that. Tips for making our churro recipe is to make sure your oil is hot, otherwise you may end up with soggy churros and we can't have that. Also get yourself one of these frosting decorator tools. They make your churros look like the kind you buy at the fair. Very professional. This tool can also be used for many other recipes like deviled eggs, twice baked potatoes and of course cake decorating. It's quite the decorating tool to own. It will make your churros nice and uniform too. I bought mine from Pampered Chef for about $19.00 but there are others that work well too. Watch Our How-To Video Scrumptious Churro Recipe Makes about 2 dozen, 4 inch churros Ingredients: 1 cup water 2 Tbs brown sugar 1/2 tsp. salt 1/3 cup butter 1 cup white flour 2 eggs 1/2 tsp. vanilla extract 1/4 cup sugar 1/2 to 1 tsp. ground cinnamon, depending on taste Directions: Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside. In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended. In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in. Fill your decorating tool with the churro recipe dough and attach the largest star tip you have. Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way. Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself. You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease. While still warm, roll each churro into the dish with the sugar and cinnamon until coated. You could serve this churro recipe with mexican hot chocolate topped with whipped cream. What a treat.

Famous Old Town Carnitas at Cafe Coyote

INGREDIENTS: PREP TIME: 30 Minutes
COOKING TIME: 3 ½ Hours
10 lbs. Pork “cushion” (body part)
7 tbs Salt
1 Orange (cut in half)
2oz Onion
5 Garlic Cloves
5 lbs Lard


PREPARATION:

Low Heat: Place lard in Lg Pot (enough lard that when it melts it covers the Pork)
Add: Pork, Salt, Orange, Onion & Garlic Cloves
Cover: Lg Pot of Carnitas
Cook: for 3 to 3 1/2 hours

Remove from heat when Pork is tender

Best Mexican Lasagna Recipe Ever

2 Tablespoons Olive Oil., Use to fry your meat, onion and spices in.
2. 1 Pound Of Lean Ground Beef.
3. 1 Pound Of Ground Pork.
4. 1 Tablespoon Ground Cumin.
5. 1 Tablespoon Ground Coriander.
6. 1 15 Ounce Can Of Hominy.
7. 1 Purple Sweet Onion Diced Fine.
8. 2 Tablespoons Minced Fresh Garlic.
9. 1 Heaping Tablespoon Ground Cayenne Pepper.
10. 1 Pound Pepper Jack Shredded Cheese.
11. 1 Pound 4 Cheese Shredded Mexican Cheese.
12. 2-3 Large Packs Flour Tortillas.
13. 1 Large Container Ricotta Cheese.
14. 1 Teaspoon Salt.
15. 1 Teaspoon Black Pepper.
16. 1 Large Jar of Mild to Hot Salsa. ( You decide which you want )
Start with browning your meats in a large skillet. Add your onion and garlic and cook it along with your meat. Also add your salt , cayenne pepper, black pepper , cumin and coriander to the skillet. Once your meat and onion are done drain very well and set aside.
Start by spraying a large casserole dish with vegetable cooking spray. Then place a layer of flour tortillas , meat , cheeses , and salsa and then another layer of flour tortillas and keep repeating until the casserole dish is full. Be sure that you add hominy to each layer.
You want to end with a generous layer of the cheeses.
Bake in a 400 degree oven until the cheese is well melted and the lasagna is hot all the way through.
This makes the best Mexican Lasagna you will ever eat. It really is that delicious. Serve it with a green salad for a great meal.

Tortilla Chip Casserole Mexican Recipes

RECIPES Ingredients :

• 3/4 cup chopped onion
• 2 tbsp. butter
• 1 can (15 oz.) tomato sauce
• 1 can (4 oz.) diced green chilies
• 2 tsp. cumin
• 1 tsp. salt 1/4 tsp. red pepper
• 1 pkg. (7-1/4 oz.) tortilla chips, crushed
• 2 cups Monterey Jack cheese, shredded
• 1 cup dairy sour cream
• 1 lb. ground beef
• 1 cup cheddar cheese

RECIPES Instructions :

Saute onion in butter. Add sauce, chilies, cumin, salt, red pepper. Simmer 10 minutes. Layer in buttered 9 inch square pan, half of each of the following: Tortilla chips, Monterey Jack cheese, beef and sauce. Repeat once.

Bake in preheated 350 degree oven, about 25 minutes. Spread sour cream on top and cheddar cheese. Return to oven 10 minutes.

Makes 6 - 8 servings.

Crepes Ensenada Mexican Recipes

• 4 chicken breasts, cooked and shredded
• 1 large can diced green chilies (Ortega - drained)
• 1 lb. Jack cheese, grated
• 2 small cans chopped black olives
• 1 bunch green onions, chopped
• 1 dozen flour tortillas
• 2 jars salsa
• 1-1/2 cans cheddar cheese soup
• 1 lb. cheddar cheese grated

RECIPES Instructions :

Mix first five ingredients and divide evenly on flour tortillas. Roll up and place in a 9x13 inch pan.

Mix the sour cream and cheese soup and pour over rolled tortillas.

Pour salsa over the sour cream and soup. Top with cheddar cheese grated.

Bake uncovered 350 degrees for 15 minutes or until bubbly.

Serves 8 - 12 and may be prepared in advance.

Best ever Punch

1 48 oz. can pineapple juice
1 package cherry koolaid
1 cup sugar
1 small frozen lemonade
1 package small lemon jello ( dissolve in 2 cups hot water)
Add water to make 5 quarts

Frenchy Potato Salad

4 cups red potatoes
1/2 cup mayonnaise
1/4 cup french dressing
1/4 teaspoon pepper
salt to your own preference
2 boiled eggs
1 tablespoon of chopped onions
paprika to garnish

cook potato's and let them cool. Then add all ingredients and mix.

Creeping crust Cobbler

1/2  cup butter
1 cup flour
1 cup sugar
1 tablespoon baking powder
1/2 cup milk
2 cups fruit, peaches, cherry, apples, etc
1 cup sugar (use less if canned fruit)

melt butter and pour into a 10 inch baking dish and set a side.  In a bowl, mix flour, 1 cup sugar, baking powder. Add milk and mix.spoon over melted butter. Now, heat fruit and sugar until sugar isn't grainy. Spoon fruit over dough. Bake at 350 ,30 mins or until golder brown. Crust will creep to the top. Serve warm!!!!

BBQ Sauce

24 or 32 oz. bottles Ketchup
8 oz. liquid smoke
4 tablespoons mustard
1/2 to 1 cup sugar(depending on how sweet you want it)
black pepper(use a little or a lot)

Dirty Cheese cake (my creation)

2 PKG. cream cheese
1/2 cup eagle bran milk
2 eggs
1 teaspoon vanilla
1 cup sugar
1 Oreo cookie gram crust
10-15 double stuff cookies
Mix. cream cheese and sugar till creamy.Add eagle bran milk and vanilla. Add 1 egg at a time, mixing well. Crumble up cookies into the mixture and beat for about 20 seconds. Pour in gram cracker crust and bake for 45 mins. on 325. Let cool and add cool whip if desired. I like to drizzle chocolate on mine!!!!

New Oleans cajun style shrimp

4 lbs. large shrimp,peeled and deveined.
1 lb. butter
5 cloves of garlic,minced

1 bay leaf
2 teaspoons of fresh basil
1/4 cup ground black pepper
1 teaspoon cayenne pepper
salt to taste
2 teaspoons of oregano

Melt the butter in large saute pan over low heat. When melted, raise the heat, and add the remaining ingredients, except for the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 12 mins. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned pink, about 10 mins. serve in bowls with lots of bread to soak up the spicy butter!!!!

DEER HUNTER SOUP

2 lbs. ground beef
2 cups rotel and chili's
2 cups ranch style beans
1 cup corn

3 cups progresso ministroni

homemade Cocktail sauce

1 Tablespoon horseradish
2 cups ketchup
1 Tablespoon tabasco
3 tablespoons pepper

 lemon pepper to taste

hELL FIRE 5 ALARM HOT WING SAUCE

2 PARTS *FRANKS SAUCE*
1 PART TABASCO
1 DICED JALAPENO PEPPER
1 TABLESPOON HONEY

Grandma Vaughns Dressing...( The best!!!)

4 packages of cornbread mix (cook cornbread mix as directed on package)
6 sliced of white bread
8 boiled eggs, mashed
 2 onions, chopped
3 sticks of celery, chopped
3/4 cup bell pepper, chopped
3 cans cream of chicken
1 can cream of celery
1 boiled chicken, skin removed, cut meat into bite size pieces.
curry powder to your taste
sage to you taste
poultry seasoning to you taste
couple dashes of salt
dash of pepper
1/2 cup cooking oil
save broth from chilcken

Prepare cornbread then crumble it into turkey baking pan.
(foil type)
curmble bread, add eggs,onions, bell pepper, cooking oil, celery , can of cream of celery and *2* cans of cream of chilcken.Add chicken pieces. stir. Season to taste. add broth if too thick. Add last can of cream of chicken soup on top of dressing. Bake at 350 for 30 to 35 mins or until you thinks its done!

Best Spicy BBQ Chicken

Package Boneles Chicken Breast (trim off fat)
Sprinkle heavy onto chicken... "Cavenders" Greek seasoning
Sprinkle Garlic Powder

Marinade:
3 heaping tablespoons of dijon mustard
2 heapiing tablespoons of "Tuong of Spiracha"hot chili sauce

rub all over chicken and grill!!! YUM