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Huevos Rancheros Nuevo
Jaibas Rellenos
Jalapeno Bean Salad
Jalapeno Chile Pie
Jalapeno Corn Bread
Jalapeno Guacamole
Jalapeno Spread
Jalapeno-Tomato Pasta
Latin Beef Roll
Latin Cheese Fondue
Latin Pork Kabobs
Latino Bean Dip
Lotta's Enchiladas
Masa Tortillas
Mediterranean Chili
Mexican Beef Canapes
Mexican Beef Roll
Mexican Chorizo
Mexican Corn
Mexican Rice I
Mexican Rice II
Mild Chorizo
Mini Corn Dogs
Mole Poblano de Pollo
Mole Poblano Guajolote
Monterey Artichoke Bake
Nacho Cheese Cloud
Ohio Style Chili
Oklahoma Style Fajitas
Palitos de Queso
Pan Fried Onion Steaks
Papaya and Mango Salsa
Pasadena Style Fajitas
Pepper Relish
Picadillo
Pickled Chile Spread
Pickled Chiles
Poultry Chili
Quick Cole Slaw
Quick Flour Tortillas
Quick Picadillo
Quick Taco Salad
Quick Tamale Pie
Rancho Frijoles Dip
Refried Beans and Cheese
River Style Chili
Roasted Red Pepper Sauce
Salsa Frijoles Negro
Salsa Pina Fresca
San Diego Enchiladas
Santa Fe Navajo Fry Bread
Santa Fe Style Beef Enchiladas
Sausage Mail
Savory Chili with Beans
Seafood Tortilla Rollups
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| 8 | each eggs |
| 35 | ounces canned tomatoes |
| 2 | cups minced onions |
| 1 | tablespoon minced garlic |
| 1/2 | teaspoon red pepper flakes |
| 1 | teaspoon minced cilantro |
| 1 | tablespoon vinegar |
| 1/4 | teaspoon salt, to taste |
| 8 | each fried corn tortillas |
POACH EGGS, DRAIN, AND SET ASIDE
COMBINE TOMATOES, ONIONS, GARLIC, RED PEPPER FLAKES, CILANTRO, AND VINEGAR-MIX WELL
SEASON TO TASTE WITH SALT
ARRANGE TWO CORN TORTILLAS ONTO EACH PLATE
LADLE SAUCE MIXTURE OVER TORTILLAS
TOP WITH POACHED EGGS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 383 - Calories from Fat 117
Percent Total Calories From: Fat 31%, Protein 21%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 425mg, Sodium 788mg, Total Carbohydrate 46g, Dietary Fiber 4g, Sugars 0g, Protein 20g, Vitamin A 2314 units, Vitamin C 44 units, Calcium 0 units, Iron 6 units
| 1/2 | cup minced sweet onion |
| 2 | tablespoons olive oil |
| 1 | tablespoon minced garlic |
| 3 | cups tomato concasse |
| 4 | ounces diced green chiles |
| 12 | each thinly sliced pimiento-stuffed green olives |
| 2 | tablespoons minced parsley |
| 3/4 | pound picked, flaked crabmeat |
| 1/4 | cup white wine |
| 1/2 | cup fresh sourdough breadcrumbs |
| 2 | tablespoons butter |
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND GARLIC, SAUTE FOR 5 MINUTES, UNTIL SOFTENED STIR IN TOMATOES, OLIVES, CHILES, AND PARSLEY
HEAT AND STIR FOR 5 MINUTES
STIR IN CRAB AND WINE, REMOVE FROM HEAT
POUR EACH SERVING INTO A RAMEKIN OR HEAT-PROOF BOWL
COMBINE BREADCRUMBS AND BUTTER
DIVIDE EVENLY AMONG SERVING BOWLS
BAKE @ 350 DEGREES FOR 10-15 MINUTES, UNTIL TOPS ARE LIGHTLY BROWNED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 237 - Calories from Fat 131
Percent Total Calories From: Fat 55%, Protein 18%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 5g, Cholesterol 90mg, Sodium 949mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 1122 units, Vitamin C 42 units, Calcium 0 units, Iron 2 units
| 1 | pound dried |
| 1 | pound dried white beans |
| 2 | tablespoons minced garlic |
| 3 | tablespoons finely minced pickled jalapeno chiles |
| 2 | cups cilantro leaves |
| 1/2 | cup strained fresh lemon juice |
| 1 | cup corn oil |
| 1 | pound blanched cut green beans |
COMBINE THE BLACK BEANS AND WATER TO COVER IN A SAUCEPOT, OVER A HIGH FLAME
BRING TO A BOIL, SIMMER FOR 5 MINUTES, REMOVE FROM HEAT, COVER, ALLOW TO STAND FOR 1 HOUR
DRAIN, RINSE WITH COLD WATER, AND DRAIN WELL
ADD 4 CUPS HOT WATER, RETURN TO THE HEAT, AND ALLOW TO SIMMER UNTIL ALMOST TENDER
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
REPEAT PROCESS WITH THE WHITE BEANS OR PREPARE CONCURRENTLY IN A DIFFERENT POT (AS THEY BOTH COOK AT DIFFERENT RATES)
COMBINE THE GARLIC, CHILES, CILANTRO, LEMON JUICE, AND OIL IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED
COMBINE BLACK BEANS, WHITE BEANS, GREEN BEANS, AND DRESSING MIXTURE-TOSS TO MIX WELL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 403 - Calories from Fat 224
Percent Total Calories From: Fat 56%, Protein 9%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 2g, Cholesterol 0mg, Sodium 513mg, Total Carbohydrate 35g, Dietary Fiber 10g, Sugars 0g, Protein 9g, Vitamin A 13797 units, Vitamin C 37 units, Calcium 0 units, Iron 7 units
| 4 | ounces diced jalapeno chiles |
| 2 | cups finely grated cheddar cheese |
| 4 | each slightly beaten eggs |
| 1/2 | pound crisply fried cooked bacon |
ARRANGE CHILES OVER THE BOTTOM OF A GREASED 6x10-INCH BAKING DISH
TOP WITH GRATED CHEDDAR CHEESE
POUR EGGS OVER THE TOP
BAKE @ 325 DEGREES FOR 25-30 MINUTES, UNTIL SET
CRUMBLE BACON AND SPRINKLE OVER THE TOP
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 628 - Calories from Fat 466
Percent Total Calories From: Fat 74%, Protein 24%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 52g, Saturated Fat 23g, Cholesterol 320mg, Sodium 1734mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 38g, Vitamin A 1399 units, Vitamin C 22 units, Calcium 0 units, Iron 3 units
| 5 | tablespoons unsalted butter |
| 2 | tablespoons diced jalapeno chiles |
| 1 | cup whole kernel corn, drained |
| 1 | cup finely minced sweet red onion |
| 1 | cup milk |
| 2 | each eggs, beaten |
| 1 | cup flour |
| 1 | teaspoon baking powder |
| 1 | teaspoon kosher salt |
| 1 | tablespoon sugar |
| 1 | cup yellow cornmeal |
| 1/2 | cup finely grated cheddar cheese |
BUTTER AN 8-INCH SQUARE BAKING PAN
COMBINE CHILES, CORN, AND ONIONS
IN ANOTHER BOWL, COMBINE EGGS, BUTTER, AND MILK-MIX WELL COMBINE WITH CORN MIXTURE-MIX WELL
SIFT TOGETHER BAKING POWDER, FLOUR, SALT, AND SUGAR
COMBINE WITH CORNMEAL-MIX WELL
COMBINE WITH CHEESE AND CORN MIXTURE
STIR JUST UNTIL BARELY MOISTENED AND LUMPY (WILL BE TOUGH IF OVER MIXED)
POUR INTO GREASED PAN
BAKE @ 400 DEGREES FOR 35-40 MINUTES
SERVE HOT OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 383 - Calories from Fat 149
Percent Total Calories From: Fat 39%, Protein 12%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 9g, Cholesterol 112mg, Sodium 595mg, Total Carbohydrate 47g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 846 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units
| 4 | whole avocados |
| 1/4 | cup rinsed, very finely minced sweet onion |
| 1 | tablespoon seeded, very finely minced jalapeno chile |
| 1 | teaspoon fruit fresh |
| 2 | tablespoons olive oil |
| 1 | cup seeded, small dice tomato |
| 1/2 | teaspoon salt |
| 2 | tablespoons strained fresh lemon juice or lime juice |
REMOVE AND RESERVE PITS FROM AVOCADOS
REMOVE AND DISCARD PEELS
CUT FLESH INTO MEDIUM DICE
COMBINE WITH ONIONS, CHILES, FRUIT FRESH, AND OLIVE OIL-MIX LIGHTLY
STIR IN DICED TOMATOES
SEASON TO TASTE WITH SALT AND LEMON OR LIME JUICE
PRESS RESERVED PITS INTO GUACAMOLE
COVER WITH PLASTIC WRAP, PLACED DIRECTLY ONTO THE SURFACE SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 109 - Calories from Fat 85
Percent Total Calories From: Fat 78%, Protein 4%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 88mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 388 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units
| 1/2 | pound finely grated jack cheese |
| 1/2 | pound Neufchatel cheese, room temperature |
| 1 | cup small curd cottage cheese, drained |
| 1 | teaspoon Worcestershire sauce |
| 1 | teaspoon minced scallions |
| 1 | teaspoon Jane's salt |
| 1 | cup jalapeno jelly |
| 1 | pound assorted savory crackers |
COMBINE JACK, NEUFCHATEL, COTTAGE CHEESE, WORCESTERSHIRE, SCALLIONS, AND SALT IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED
SPOON INTO A PLASTIC-LINED GELATIN MOLD
COVER AND CHILL FOR 4-48 HOURS
UNMOLD ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH ASSORTED SAVORY CRACKERS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 295 - Calories from Fat 124
Percent Total Calories From: Fat 42%, Protein 12%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 7g, Cholesterol 26mg, Sodium 696mg, Total Carbohydrate 34g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 321 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons minced garlic |
| 1/2 | cup minced shallot |
| 1/4 | cup olive oil |
| 2 | tablespoons unsalted butter |
| 2/3 | cup sun-dried tomato halves in oil, drained |
| 1/4 | cup seeded, very finely minced jalapeno chile |
| 1 | pound wide egg noodles |
| 1/4 | cup minced parsley |
| 1/4 | cup grated parmesan cheese |
COMBINE THE GARLIC, SHALLOTS, AND OIL IN A SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 5 MINUTES, UNTIL SOFTENED
ADD THE SUN-DRIED TOMATOES AND CHILES
HEAT AND STIR FOR 20 MINUTES
SEASON TO TASTE WITH SALT AND PEPPER
REMOVE FROM HEAT AND SET ASIDE
COOK NOODLES IN BOILING-SALTED WATER, UNTIL TENDER
DRAIN, RINSE, AND DRAIN WELL
COMBINE THE SAUCE MIXTURE, PASTA, AND PARSLEY-TOSS TO MIX WELL
SPOON ONTO A SERVING PLATTER
TOP WITH GRATED PARMESAN CHEESE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 767 - Calories from Fat 280
Percent Total Calories From: Fat 37%, Protein 11%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 8g, Cholesterol 127mg, Sodium 339mg, Total Carbohydrate 100g, Dietary Fiber 2g, Sugars 0g, Protein 21g, Vitamin A 4123 units, Vitamin C 14 units, Calcium 0 units, Iron 8 units
| 12 | each large flour tortillas |
| 1 | pound cream cheese, softened |
| 1/4 | cup BBQ sauce |
| 1 | pound roast beef, very thinly sliced |
| 1/2 | head romaine lettuce |
SPREAD TORTILLAS WITH CREAM CHEESE
TOP WITH 1 TEASPOON BBQ SAUCE ON EACH
PLACE ROAST BEEF ONTO TORTILLAS, IN A SINGLE LAYER
PLACE ONE ROMAINE LEAF ONTO EACH PIECE OF ROAST BEEF
ROLLUP TIGHTLY
PLACE, SEAM SIDE DOWN, ONTO A PIECE OF WAXED PAPER
COVER AND CHILL FOR 4-24 HOURS
SLICE INTO 1-INCH PIECES
PLACE, CUT-SIDE UP, ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 113 - Calories from Fat 49
Percent Total Calories From: Fat 44%, Protein 19%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 18mg, Sodium 114mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 162 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 4 | cups grated cheddar cheese |
| 4 | cups grated jack cheese |
| 1/4 | cup flour |
| 2 | tablespoons |
| 1/2 | clove garlic |
| 12 | ounces beer |
| 1/2 | cup diced jalapeno chiles |
| garlic croutons | |
| medium dice smoked ham | |
| peeled, steamed shrimp | |
| julienne strips of green bell pepper | |
| cherry tomatoes | |
| sliced avocado | |
| fresh tortilla chips | |
| assorted savory crackers |
COMBINE CHEESE, FLOUR, AND CHILE POWDER-TOSS TO MIX WELL
RUB INSIDE OF CHAFING DISH OR FONDUE POT WITH GARLIC, DISCARD GARLIC
HEAT BEER IN CHAFER OR FONDUE POT
SLOWLY STIR IN CHEESE MIXTURE, ALLOWING EACH TO MELT BEFORE ADDING MORE
STIR IN DICED CHILES
ARRANGE ASSORTED GARNISHES AROUND CHAFING DISH OR FONDUE POT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 530 - Calories from Fat 362
Percent Total Calories From: Fat 68%, Protein 22%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 23g, Cholesterol 111mg, Sodium 806mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 2018 units, Vitamin C 12 units, Calcium 0 units, Iron 2 units
| 1/4 | cup strained fresh lime juice |
| 1/4 | cup corn oil |
| 1/4 | teaspoon ground coriander |
| 1/4 | cup minced onion |
| 1 | tablespoon minced garlic |
| 1/4 | teaspoon black pepper |
| 1 | pound boneless lean pork, medium dice |
| 1 | cup thickly sliced zucchini |
| 2 | cups large dice red bell peppers |
| 1/2 | pound button mushrooms, stems removed |
COMBINE LIME JUICE, CORN OIL, CORIANDER, ONIONS, GARLIC, AND PEPPER
ADD PORK AND TOSS TO MIX WELL
COVER AND CHILL FOR 1-8 HOURS
DRAIN WELL, RESERVING MARINADE
ALTERNATELY SKEWER PORK, ZUCCHINI, BELL PEPPERS, AND MUSHROOMS
BROIL OR GRILL FOR 20-25 MINUTES, BASTING OFTEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 237 - Calories from Fat 136
Percent Total Calories From: Fat 57%, Protein 31%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 42mg, Sodium 38mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 1979 units, Vitamin C 71 units, Calcium 0 units, Iron 1 units
| 16 | ounces canned kidney beans, with liquid |
| 1 | pound ground round |
| 1 | cup rinsed, finely minced sweet onion |
| 1/2 | cup catsup |
| 1 | tablespoon hot chile powder |
| 1 | teaspoon salt |
| 1/8 | teaspoon garlic powder |
| 1/8 | teaspoon cayenne |
| 1 | cup finely grated jack cheese |
PLACE BEANS AND LIQUID IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE SAUTE BEEF AND ONIONS IN A SKILLET UNTIL BEEF IS WELL BROWNED, DRAIN
ADD CATSUP, CHILE POWDER, SALT, GARLIC POWDER, CAYENNE, AND BEANS TO BEEF MIXTURE-MIX WELL
TRANSFER TO A COVERED CASSEROLE
BAKE, COVERED, @ 350 DEGREES FOR 30 MINUTES
ADD CHEESE, STIR UNTIL CHEESE MELTS
SERVE HOT, WITH CHIPS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 102 - Calories from Fat 59
Percent Total Calories From: Fat 58%, Protein 22%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 20mg, Sodium 261mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 260 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 3 | tablespoons corn oil |
| 2 | cups diced green chiles |
| 3 | cups minced scallions |
| 4 | cups tomato concasse |
| 1 | teaspoon ground cumin |
| 1 | teaspoon sugar |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 2 | cups sour cream |
| 12 | each corn tortillas |
| 2 | cups grated cheddar or jack cheese |
HEAT 1 TABLESPOON OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME ADD THE CHILES AND SCALLIONS, HEAT AND STIR FOR 4-5 MINUTES, UNTIL SCALLIONS HAVE SOFTENED
ADD THE TOMATOES, CUMIN, SUGAR, SALT, AND PEPPER-MIX WELL BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES REMOVE FROM HEAT, STIR IN SOUR CREAM, AND SET ASIDE
HEAT REMAINING OIL IN A SMALL SKILLET, OVER A MODERATE FLAME SOFTEN TORTILLAS IN HOT OIL FOR 30 SECONDS ON EACH SIDE REMOVE TO DRAIN ON PAPER TOWELS
REPEAT WITH REMAINING TORTILLAS
FILL EACH TORTILLA WITH THE PREPARED SAUCE MIXTURE AND PLACE INTO A BAKING PAN
POUR ANY REMAINING SAUCE MIXTURE OVER THE TOP
SPRINKLE WITH THE GRATED CHEESE
BAKE @ 350 DEGREES FOR 15-20 MINUTES, UNTIL CHEESE MELTS SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 582 - Calories from Fat 340
Percent Total Calories From: Fat 58%, Protein 13%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 14g, Cholesterol 64mg, Sodium 1141mg, Total Carbohydrate 43g, Dietary Fiber 4g, Sugars 0g, Protein 18g, Vitamin A 1967 units, Vitamin C 75 units, Calcium 0 units, Iron 5 units
| 2 | cups masa harina |
| 1 | teaspoon salt |
| 1 | cup water |
COMBINE INGREDIENTS-MIX WELL
ROLL INTO 1-1/4 INCH BALLS
PLACE EACH BALL BETWEEN 2 SHEETS OF WAXED PAPER
FLATTEN IN A TORTILLA PRESS OR FLATTEN INTO AN 8-INCH DIAMETER ROUND BY HAND
PLACE ONTO A COMAL OR CAST IRON SKILLET, OVER A MODERATE FLAME AND TOAST FOR 15-30 SECONDS PER SIDE, JUST UNTIL DRIED AND SLIGHTLY COLORED
COVER WITH A DAMP TOWEL
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 72 - Calories from Fat 6
Percent Total Calories From: Fat 9%, Protein 10%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 197mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | pounds ground round |
| 1 | pound ground Italian sausage |
| 2 | cups minced shallots |
| 2 | tablespoons minced garlic |
| 4 | cups low sodium beef broth |
| 1 | teaspoon saffron threads |
| 3 | tablespoons olive oil |
| 12 | ounces diced green chiles |
| 1 | teaspoon oregano |
| 1 | teaspoon cumin |
| 1/2 | teaspoon cayenne |
| 2 | tablespoons hot chile powder |
| 6 | ounces tomato paste |
| 32 | ounces canned kidney beans, drained |
| 4 | cups minced onions |
COMBINE BEEF, SAUSAGE, AND GARLIC IN A LARGE STOCKPOT
SAUTE FOR 10-15 MINUTES, UNTIL BROWNED
ADD REMAINING INGREDIENTS, EXCEPT BEANS
SIMMER FOR 60 MINUTES
ADD KIDNEY BEANS AND SIMMER FOR ANOTHER 30-60 MINUTES
SERVE HOT, GARNISHED AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 537 - Calories from Fat 326
Percent Total Calories From: Fat 61%, Protein 19%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 13g, Cholesterol 93mg, Sodium 961mg, Total Carbohydrate 27g, Dietary Fiber 2g, Sugars 0g, Protein 25g, Vitamin A 4536 units, Vitamin C 34 units, Calcium 0 units, Iron 4 units
| 3 | pounds Beef Eye Round Roast |
| 1 | cup mashed avocado |
| 3 | ounces cream cheese, room temperature |
| 1/4 | cup red jalapeno jelly |
| 1 | bunch cilantro |
PLACE EYE OF ROUND ONTO A RACK IN A ROASTING PAN
ROAST @ 325 DEGREES FOR 60 MINUTES, OR TO DESIRED DONENESS REMOVE FROM OVEN, WRAP IN PLASTIC, AND CHILL THOROUGHLY
CUT SLICES TO A THICKNESS OF 1/4-INCH
COMBINE MASHED AVOCADOS AND CREAM CHEESE-MIX WELL
SPREAD ONTO BEEF SLICES
GARNISH EACH WITH RED JALAPENO JELLY AND A CILANTRO LEAF SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 110 - Calories from Fat 46
Percent Total Calories From: Fat 42%, Protein 47%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 35mg, Sodium 42mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 111 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 12 | each large flour tortillas |
| 1 | pound cream cheese, softened |
| 1/4 | cup sweet jalapeno jelly |
| 1 | pound very thinly sliced roast beef |
| 1/2 | head romaine lettuce |
| 2 | each avocados, peeled, seeded, mashed |
SPREAD TORTILLAS WITH CREAM CHEESE
TOP WITH 1 TEASPOON JALAPENO JELLY ON EACH
PLACE ROAST BEEF ONTO TORTILLAS, IN A SINGLE LAYER
PLACE ONE ROMAINE LEAF ONTO EACH PIECE OF ROAST BEEF
SPREAD AVOCADO OVER LETTUCE LEAF
ROLLUP TIGHTLY
PLACE, SEAM SIDE DOWN, ONTO A PIECE OF WAXED PAPER
COVER AND CHILL FOR 4-24 HOURS
SLICE INTO 1-INCH PIECES
PLACE, CUT-SIDE UP, ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 262 - Calories from Fat 121
Percent Total Calories From: Fat 46%, Protein 17%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 36mg, Sodium 208mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 403 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 2 | pounds lean beef or pork |
| 2 | teaspoons salt |
| 1/4 | cup hot chile powder |
| 2 | tablespoons very finely minced garlic |
| 2 | tablespoons ground oregano |
| 1/4 | cup vinegar |
| medium sausage casings, soaked and rinsed |
COARSELY GRIND MEAT WITH A GRINDER OR FOOD PROCESSOR
COMBINE WITH REMAINING INGREDIENTS, EXCEPT CASINGS-MIX WELL STUFF LOOSELY INTO CASINGS
REMOVE AIR POCKETS BY PRICKING WITH A NEEDLE
TIE OFF INTO 4-5 INCH LINKS
CHILL OR FREEZE TO STOR
Nutrition Facts
Amount Per Serving:
Calories 183 - Calories from Fat 72
Percent Total Calories From: Fat 39%, Protein 52%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 74mg, Sodium 670mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 2009 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
| 1/4 | cup unsalted butter |
| 1 | cup minced sweet red onion |
| 3 | cups fresh or canned whole kernel corn |
| 2 | tablespoons seeded, crushed dried red chiles |
| 1 | teaspoon salt, to taste |
HEAT HALF OF THE BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS, HEAT AND STIR UNTIL GOLDEN
ADD THE REMAINING BUTTER, CORN, RED CHILES, AND SALT
HEAT AND STIR UNTIL CORN BROWNS LIGHTLY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 178 - Calories from Fat 74
Percent Total Calories From: Fat 42%, Protein 7%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 21mg, Sodium 397mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 865 units, Vitamin C 17 units, Calcium 0 units, Iron 1 units
| 1 | cup raw long grain rice |
| 1 | cup small dice tomato |
| 2 | tablespoons minced white onions |
| 1 | tablespoon minced garlic |
| 1/3 | cup rendered chicken fat |
| 3 | cups chicken stock |
| 1/3 | cup thinly sliced rounds carrot |
| 1/2 | cup small dice zucchini |
| 1/2 | cup finely minced giblets |
| 1/2 | teaspoon kosher salt |
SOAK THE RICE IN HOT WATER FOR 10 MINUTES
DRAIN, RINSE WITH COLD WATER, DRAIN WELL, AND SET ASIDE
COMBINE TOMATOES, ONIONS, AND GARLIC IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE AND SET ASIDE
HEAT FAT IN A LARGE HEAVY SAUCEPAN, OVER A MODERATE FLAME
ADD RICE AND SAUTE UNTIL GOLDEN
STRAIN OFF FAT AND RETURN RICE TO PAN
ADD PUREED TOMATO MIXTURE
HEAT AND STIR FOR 7-8 MINUTES, UNTIL PUREE HAS BEEN ABSORBED
STIR IN CHICKEN STOCK, CARROTS, ZUCCHINI, AND GIBLETS
SEASON TO TASTE WITH KOSHER SALT
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL ALL STOCK HAS BEEN ABSORBED
REDUCE FLAME TO LOWEST SETTING
COVER WITH A TOWEL AND LID AND STEAM FOR ANOTHER 5 MINUTES
REMOVE FROM HEAT AND ALLOW TO REST FOR 15 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 207 - Calories from Fat 93
Percent Total Calories From: Fat 45%, Protein 8%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 39mg, Sodium 947mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 3097 units, Vitamin C 12 units, Calcium 0 units, Iron 2 units
| 1 | cup water |
| 1/4 | cup minced sweet onion |
| 1 | tablespoon minced garlic |
| 1 | cup long grain rice |
| 3 | tablespoons oil |
| 1/2 | teaspoon |
| 1 | teaspoon salt |
HEAT WATER TO A BOIL IN A SAUCEPAN, OVER A HIGH FLAME
STIR IN REMAINING INGREDIENTS-MIX WELL
COVER, REDUCE HEAT, AND SIMMER FOR 17 MINUTES
REMOVE FROM HEAT AND LET STAND FOR 5 MINUTES
FLUFF WITH A FORK
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 151 - Calories from Fat 62
Percent Total Calories From: Fat 41%, Protein 1%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 0g, Cholesterol 0mg, Sodium 396mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 58 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 3 | tablespoons minced garlic |
| 2 | tablespoons minced cilantro |
| 2 | pounds lean course ground pork |
| 1/4 | pound small dice, chilled pork fat |
| 4 | tablespoons hot chile powder |
| 1/2 | teaspoon ground cumin |
| 1/8 | teaspoon ground coriander |
| 1 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 1 | teaspoon oregano |
| 1/2 | teaspoon ground cloves |
| 1/3 | cup vinegar |
| medium sausage casings |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL
RUN COLD WATER THROUGH CASINGS AND SOAK FOR 2 HOURS, DRAIN RETURN TO COLD WATER
RUN WATER THROUGH ONE END, DISCARDING ANY SECTIONS WITH HOLES, DRAIN WELL
FIT SAUSAGE TUBE ONTO A MEAT GRINDER
SLIDE CASINGS ONTO TUBE
TIE END OF CASING LOOSELY
FILL CASINGS LOOSELY, TIE AT REGULAR INTERVAL
Nutrition Facts
Amount Per Serving:
Calories 326 - Calories from Fat 204
Percent Total Calories From: Fat 63%, Protein 32%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 8g, Cholesterol 85mg, Sodium 380mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 1974 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
| 1 | cup flour |
| 2/3 | cup yellow cornmeal |
| 2 | tablespoons sugar |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 1 | each egg, beaten |
| 3/4 | cup milk |
| 2 | tablespoons corn oil |
| 16 | ounces cocktail wieners |
| corn oil, for frying |
COMBINE FLOUR, CORNMEAL, SUGAR, BAKING POWDER, AND SALT IN A MIXING BOWL
IN ANOTHER BOWL, COMBINE EGG, MILK, AND 2 TABLESPOONS OIL
ADD TO FLOUR MIXTURE, STIR TO MIX WELL
HEAT OIL TO 375 DEGREES
DIP WIENERS IN BATTER, ALLOWING EXCESS TO DRIP OFF
FRY FOR 1-1/2 TO 2 MINUTES, UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE WARM, WITH MUSTARD TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 178 - Calories from Fat 104
Percent Total Calories From: Fat 58%, Protein 12%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 32mg, Sodium 397mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 58 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 16 | each dried poblano chiles |
| 3 | teaspoons toasted sesame seeds |
| 1/2 | cup toasted blanched almonds |
| 3 | each corn tortillas |
| 3/4 | cup rendered bacon fat or lard |
| 1/4 | teaspoon ground cloves |
| 1/2 | teaspoon ground cinnamon |
| 1/4 | teaspoon ground coriander |
| 1 | cup tomato concasse |
| 1/4 | cup finely minced garlic |
| 1 | ounce finely grated unsweetened chocolate |
| 4 | each chicken leg quarters |
| 3/4 | cup minced onion |
| 1/4 | cup minced carrot |
| 1 | clove garlic |
| each black peppercorns | |
| each salt |
REMOVE STEMS FROM CHILES, GRIND INTO A FINE POWDER, AND SET ASIDE
GRIND SESAME SEEDS TO A SMOOTH PASTE, SET ASIDE
GRIND TOASTED ALMONDS TO A FINE POWDER, SET ASIDE
HEAT LARD IN A SKILLET, OVER A MODERATE FLAME
ADD TORTILLAS AND FRY UNTIL VERY CRISP
REMOVE FROM OIL WITH A SLOTTED SPOON
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
BREAK INTO PIECES
COMBINE SESAME PASTE, ALMONDS, TORTILLA PIECES, CLOVES, CINNAMON, CORIANDER, AND 1/2 TEASPOON BLACK PEPPER IN A FOOD PROCESSOR
PULSE JUST TO MIX
ADD TOMATOES AND GARLIC, PROCESS TO A SMOOTH PUREE
ADD WATER OR STOCK TO THIN AS NECESSARY
HEAT RESERVED FAT IN A SAUCEPOT, OVER A MODERATE FLAME
ADD CHILES, HEAT AND STIR FOR 15-20 SECONDS, WITHOUT BURNING ADD THE PUREE, HEAT AND STIR UNTIL THICKENED
STIR IN CHOCOLATE, UNTIL MELTED AND WELL INCORPORATED
(MAY BE CHILLED FOR UP TO 36 HOURS AT THIS POINT)
COMBINE CHICKEN, ONIONS, CARROTS, GARLIC CLOVE, 1 TEASPOON PEPPERCORNS, AND 1 TABLESPOON SALT IN A STOCKPOT
ADD WATER TO COVER AND PLACE OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL CHICKEN IS TENDER
REMOVE CHICKEN WITH A SLOTTED SPOON, KEEP WARM
STRAIN BROTH, DISCARDING SOLIDS
COMBINE 6 CUPS RESERVED BROTH AND CHILE SAUCE IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT JUST TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30-45 MINUTES HEAT THE RESERVED FAT IN A LARGE SKILLET
ADD THE CHICKEN AND BROWN WELL ON ALL SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ADD CHICKEN PARTS TO THE SAUCE AND STIR TO COAT WELL
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 730 - Calories from Fat 480
Percent Total Calories From: Fat 66%, Protein 28%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 53g, Saturated Fat 16g, Cholesterol 245mg, Sodium 272mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 51g, Vitamin A 7409 units, Vitamin C 121 units, Calcium 0 units, Iron 5 units
| 16 | each dried poblano chiles |
| 3 | teaspoons toasted sesame seeds |
| 1/2 | cup toasted blanched almonds |
| 3 | each corn tortillas |
| 3/4 | cup rendered bacon fat or lard |
| 1/4 | teaspoon ground cloves |
| 1/2 | teaspoon ground cinnamon |
| 1/4 | teaspoon ground coriander |
| 1 | cup tomato concasse |
| 1/4 | cup minced garlic |
| 1 | ounce grated unsweetened chocolate |
| 8 | pounds cut up turkey |
| 3/4 | cup minced onion |
| 1/4 | cup minced carrot |
| 1 | clove garlic |
| clove black peppercorns | |
| clove salt |
REMOVE STEMS FROM CHILES, GRIND INTO A FINE POWDER, AND SET ASIDE
GRIND SESAME SEEDS TO A SMOOTH PASTE, SET ASIDE
GRIND TOASTED ALMONDS TO A FINE POWDER, SET ASIDE
HEAT LARD IN A SKILLET, OVER A MODERATE FLAME
ADD TORTILLAS AND FRY UNTIL VERY CRISP
REMOVE FROM PAN WITH A SLOTTED SPOON
DRAIN ON A COOLING RACK, BLOT WITH PAPER TOWELS, AND BREAKUP INTO SMALL PIECES
COMBINE SESAME PASTE, ALMONDS, TORTILLA PIECES, CLOVES, CINNAMON, CORIANDER, AND 1/2 TEASPOON BLACK PEPPER IN A FOOD PROCESSOR
PULSE JUST TO MIX
ADD TOMATOES AND GARLIC
PROCESS TO A SMOOTH PUREE
ADD WATER OR STOCK TO THIN AS NECESSARY
HEAT RESERVED FAT IN A SAUCEPOT, OVER A MODERATE FLAME
ADD CHILES, HEAT AND STIR FOR 15-20 SECONDS, WITHOUT BURNING ADD THE PUREE, HEAT AND STIR UNTIL THICKENED
STIR IN CHOCOLATE, UNTIL MELTED AND WELL INCORPORATED
(MAY BE CHILLED FOR UP TO 36 HOURS AT THIS POINT)
COMBINE TURKEY, ONIONS, CARROTS, AND GARLIC CLOVE WITH 1 TEASPOON PEPPERCORNS AND 1 TABLESPOON SALT IN A STOCKPOT ADD WATER TO COVER AND PLACE OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL TURKEY IS TENDER
REMOVE TURKEY WITH A SLOTTED SPOON, KEEP WARM
STRAIN BROTH, DISCARDING SOLIDS
COMBINE 6 CUPS RESERVED BROTH AND CHILE SAUCE IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT JUST TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30-45 MINUTES HEAT THE RESERVED FAT IN A LARGE SKILLET
ADD THE TURKEY AND BROWN WELL ON ALL SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ADD TURKEY TO THE SAUCE AND STIR TO COAT WELL
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 537 - Calories from Fat 295
Percent Total Calories From: Fat 55%, Protein 37%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 10g, Cholesterol 164mg, Sodium 237mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 49g, Vitamin A 5407 units, Vitamin C 114 units, Calcium 0 units, Iron 5 units
| 12 | ounces marinated artichoke hearts |
| 1/2 | cup very finely minced onion |
| 1 | tablespoon very finely minced garlic |
| 4 | each eggs, beaten |
| 1/4 | cup dry breadcrumbs |
| 2 | cups grated jack cheese |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon dried basil |
| 1/4 | teaspoon dried oregano |
| 1/8 | teaspoon pepper |
| 2 | tablespoons diced green chiles |
DRAIN ARTICHOKE HEARTS WELL, RESERVING MARINADE
HEAT 1 TABLESPOON RESERVED MARINADE IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND GARLIC, SAUTE FOR 4-5 MINUTES UNTIL SOFTENED CUT ARTICHOKE HEARTS TO A SMALL DICE
COMBINE ALL INGREDIENTS-MIX WELL
POUR INTO A GREASED BAKING PAN
BAKE @ 325 DEGREES FOR 25-30 MINUTES, UNTIL FIRM
REMOVE FROM HEAT, ALLOW TO STAND FOR 20-30 MINUTES
CUT INTO 25-30 BARS
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 151 - Calories from Fat 94
Percent Total Calories From: Fat 62%, Protein 21%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 88mg, Sodium 304mg, Total Carbohydrate 6g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 402 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units
| 11 | ounces undiluted nacho cheese soup |
| 6 | each egg yolks, beaten |
| 6 | each egg whites |
| 1/4 | teaspoon cream of tartar |
HEAT SOUP TO A BOIL, IN A SAUCEPAN, OVER A MEDIUM FLAME REMOVE FROM HEAT AND STIR A SMALL AMOUNT INTO YOLKS
STIR YOLK MIXTURE INTO HEATED SOUP-MIX WELL
COMBINE WHITES AND CREAM OF TARTAR IN A MIXER BOWL
BEAT UNTIL STIFF
STIR ONE-FOURTH OF WHITES INTO SOUP MIXTURE-MIX WELL
GENTLY FOLD IN REMAINING WHITES
POUR INTO A GREASED SOUFFLE DISH
BAKE @ 350 DEGREES FOR 50-60 MINUTES, UNTIL SET
SERVE AT ONC
Nutrition Facts
Amount Per Serving:
Calories 136 - Calories from Fat 83
Percent Total Calories From: Fat 61%, Protein 25%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 217mg, Sodium 460mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 752 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1 | pound pork sausage |
| 1 | pound ground round |
| 2 | cups minced onions |
| 1/3 | cup minced garlic |
| 1 | tablespoon ground cumin |
| 1/3 | cup hot chile powder |
| 3 | whole bay leaves |
| 2 | teaspoons ground cinnamon |
| 2 | teaspoons ground allspice |
| 2 | tablespoons tabasco sauce |
| 1/4 | cup cocoa powder |
| 2 | tablespoons Worcestershire sauce |
| 1/4 | cup vinegar |
| 28 | ounces tomato puree |
| 32 | ounces canned kidney beans, drained |
COMBINE SAUSAGE, BEEF, ONIONS, GARLIC, CHILE POWDER, AND BAY IN A STOCKPOT, OVER A MODERATE FLAME
HEAT AND STIR FOR 10-15 MINUTES, UNTIL BROWNED
ADD REMAINING INGREDIENTS AND SIMMER FOR 1-1/2 TO 2 HOURS SERVE HOT, GARNISHED WITH A DOLLOP OF SOUR CREAM AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 389 - Calories from Fat 206
Percent Total Calories From: Fat 53%, Protein 19%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 9g, Cholesterol 56mg, Sodium 692mg, Total Carbohydrate 27g, Dietary Fiber 3g, Sugars 0g, Protein 19g, Vitamin A 2652 units, Vitamin C 29 units, Calcium 0 units, Iron 4 units
| 2 | pounds skirt steak |
| 2 | cups soy sauce |
| 2 | cups Worcestershire sauce |
| 1/4 | cup unsweetened pineapple juice |
| 2 | tablespoons strained fresh lime juice |
| salt, to taste | |
| 8 | each large flour tortillas |
COMBINE SOY, WORCESTERSHIRE, PINEAPPLE JUICE, LIME JUICE, AND A LITTLE SALT
DIP STEAK IN MIXTURE
SEAR OVER VERY HIGH FLAME AND GRILL TO DESIRED DONENESS, BASTING OFTEN
REMOVE STEAK TO REST FOR 10 MINUTES BEFORE CARVING
SLICE STEAK, ACROSS THE GRAIN, INTO PAPER THIN STRIPS
SERVE HOT OR WARM, WITH TORTILLAS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 885 - Calories from Fat 207
Percent Total Calories From: Fat 23%, Protein 34%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 7g, Cholesterol 134mg, Sodium 9466mg, Total Carbohydrate 95g, Dietary Fiber 0g, Sugars 0g, Protein 74g, Vitamin A 2 units, Vitamin C 4 units, Calcium 0 units, Iron 8 units
| 1/2 | cup sugar |
| 1/2 | cup room temperature unsalted butter |
| 1 | cup finely grated jack cheese |
| 1 | cup flour |
| 1 | tablespoon baking powder |
| 1/4 | teaspoon salt |
| 1 | each egg, beaten |
COMBINE SUGAR AND BUTTER-MIX WELL
STIR IN GRATED CHEESE-MIX WELL
STIR IN FLOUR, BAKING POWDER, AND SALT-MIX WELL
FORM INTO 1/2-INCH DIAMETER ROPES
CUT INTO 4-INCH LONG PIECES
PLACE ONTO A GREASED COOKIE SHEET, FLATTEN SLIGHTLY
BRUSH WITH BEATEN EGG
BAKE @ 375 FOR 8-10 MINUTES, UNTIL GOLDEN AROUND EDGES
COOL SLIGHTLY
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 182 - Calories from Fat 99
Percent Total Calories From: Fat 55%, Protein 9%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 7g, Cholesterol 47mg, Sodium 194mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 405 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | each extra large sweet red onions |
| 2 to 1 | cup milk |
| 1 | each crumbled bay leaf |
| 1/2 | cup flour |
| 2 | tablespoons oil |
| 2 | tablespoons butter |
| salt | |
| pepper |
CUT THREE 1/2-INCH THICK SLICES FROM THE WIDEST PART OF EACH ONION
RESERVE REMAINDER FOR ANOTHER USE
CAREFULLY PLACE SLICES INTO A LARGE BAKING PAN, IN A SINGLE LAYER
POUR MILK OVER THE ONION SLICES
COVER AND CHILL FOR 3-4 HOURS, CAREFULLY TURNING ONCE REMOVE FROM MILK, ALLOWING EXCESS TO DRIP OFF
COAT WELL IN FLOUR
HEAT BUTTER AND OIL IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND PAN-FRY UNTIL BROWNED WELL ON BOTH SIDES DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SEASON WITH SALT AND PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 174 - Calories from Fat 90
Percent Total Calories From: Fat 52%, Protein 8%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 16mg, Sodium 256mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 217 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons seeded, very finely minced hot chiles |
| 1/4 | cup stemmed, seeded, and finely minced red bell pepper |
| 1/4 | cup stemmed, seeded, and finely minced green bell pepper |
| 1/2 | cup stemmed, seeded, and finely minced poblano chile |
| 1/2 | cup peeled, small dice mango |
| 1 | cup peeled, seeded, small dice papaya |
| 2 | tablespoons olive oil |
| 3 | tablespoons finely minced cilantro leaves |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 1-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 35 - Calories from Fat 21
Percent Total Calories From: Fat 59%, Protein 3%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 24mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1157 units, Vitamin C 30 units, Calcium 0 units, Iron 0 units
| 2 | cups Italian salad dressing |
| 1/2 | cup minced scallions |
| 2 | tablespoons minced garlic |
| 1/4 | teaspoon crushed black peppercorns |
| 1/2 | teaspoon kosher salt |
| 1/4 | cup Worcestershire sauce |
| 4 | ounces beer |
| 4 | ounces cola |
| 3 | pounds skirt steak |
| 8 | each heated large flour tortillas |
COMBINE MARINADE INGREDIENTS-MIX WELL
POUR OVER STEAK
COVER AND CHILL FOR 4-24 HOURS
REMOVE FROM MARINADE
GRILL FOR 3-5 MINUTES ON EACH SIDE
REMOVE FROM GRILL TO REST FOR 5-10 MINUTES
CUT ACROSS THE GRAIN INTO PAPER-THIN STRIPS
SERVE HOT, WITH WARM TORTILLAS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 772 - Calories from Fat 382
Percent Total Calories From: Fat 50%, Protein 24%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 9g, Cholesterol 101mg, Sodium 987mg, Total Carbohydrate 50g, Dietary Fiber 0g, Sugars 0g, Protein 47g, Vitamin A 68 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units
| 1 | cup medium dice, seeded green bell pepper |
| 1 | cup medium dice, seeded red bell pepper |
| 1 | cup small dice sweet onion |
| 1 | cup tomato concasse |
| 1 | cup distilled white vinegar |
| 3/4 | cup sugar |
| 1 | teaspoon celery seed |
| 1 | teaspoon turmeric |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon mustard seed |
| 1/2 | teaspoon dried tarragon |
COMBINE INGREDIENTS IN A HEAVY SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL AND SIMMER FOR 30-35 MINUTES, UNTIL MIXTURE THICKENS SLIGHTLY, STIRRING OFTEN
REMOVE FROM HEAT AND ALLOW TO COOL
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 86 - Calories from Fat 2
Percent Total Calories From: Fat 3%, Protein 3%, Carbohydrate 94%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 121mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 749 units, Vitamin C 34 units, Calcium 0 units, Iron 0 units
| 6 | pounds boneless pork shoulder |
| 1 | each onion, halved |
| 4 | cloves garlic, halved |
| 1 | tablespoon salt |
| 1/4 | teaspoon black pepper |
| 1 | teaspoon dried oregano |
| 1 | teaspoon ground cumin |
| 1 | cup finely minced onion |
| 1/4 | cup finely minced garlic |
| 1 | teaspoon black peppercorns, tied in a sachet |
| 6 | whole cloves, tied in a sachet |
| 1 | piece cinnamon stick, tied in a sachet |
| 1/2 | cup raisins |
| 1/2 | cup slivered blanched almonds |
| 4 1/2 | cups tomato concasse |
TRIM MOST OF FAT FROM PORK AND CUT INTO 1x2-INCH PIECES COMBINE WITH HALVED ONIONS, HALVED GARLIC, SALT, PEPPER, OREGANO, AND CUMIN IN A SAUCEPOT
ADD WATER TO BARELY COVER AND PLACE OVER A MODERATE FLAME BRING TO A BOIL, REDUCE HEAT, AND SIMMER SLOWLY, UNTIL ALL WATER HAS EVAPORATED
ADD ADDITIONAL WATER AND REDUCE TO 1 CUP
REMOVE MEAT AND RESERVE LIQUID FOR ANOTHER USE
REMOVE AND DISCARD HALVED ONIONS
HEAT 1/3 CUP OIL OR LARD IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME
ADD MINCED ONIONS AND GARLIC, SAUTE UNTIL TENDER, WITHOUT BROWNING
ADD THE MEAT AND SACHET, AND BROWN LIGHTLY ON ALL SIDES
ADD RAISINS, ALMONDS, AND TOMATOES-MIX WELL
COOK OVER A VERY LOW FLAME UNTIL NEARLY DRY, STIRRING OFTEN
REMOVE FROM HEAT
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 441 - Calories from Fat 194
Percent Total Calories From: Fat 44%, Protein 42%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 7g, Cholesterol 152mg, Sodium 769mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 47g, Vitamin A 449 units, Vitamin C 24 units, Calcium 0 units, Iron 4 units
| 1/4 | cup sugar |
| 1/4 | cup vinegar |
| 1/2 | teaspoon salt |
| 1 | teaspoon dill seed |
| 1/2 | teaspoon mustard seed |
| 1 | tablespoon minced garlic |
| 8 | ounces diced green chiles, drained |
| 8 | ounces cream cheese, softened |
COMBINE SUGAR, VINEGAR, SALT, DILL SEED, MUSTARD SEED, AND GARLIC IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR
STIR IN CHILES
REMOVE FROM HEAT AND COOL
COVER AND CHILL FOR 4-24 HOURS
SIEVE AND PRESS TO DRAIN WELL
COMBINE CREAM CHEESE AND SIEVED CHILE MIXTURE IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
PACK INTO A SMALL PLASTIC-LINED MOLD
CHILL UNTIL FIRM
INVERT ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE
WITH ASSORTED CRACKERS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 187 - Calories from Fat 120
Percent Total Calories From: Fat 64%, Protein 7%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 42mg, Sodium 753mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 772 units, Vitamin C 27 units, Calcium 0 units, Iron 1 units
| 5 | cups seeded, thinly sliced hot chiles |
| 1 | tablespoon minced garlic |
| 1 | cup vinegar |
| 1 | cup sugar |
| 1/2 | teaspoon salt, to taste |
SIMMER CHILES IN BOILING WATER FOR 5-7 MINUTES, UNTIL TENDER DRAIN WELL
COMBINE IN STERILE JAR WITH REMAINING INGREDIENTS
SEASON TO TASTE WITH ADDITIONAL SALT
COVER AND SHAKE TO MIX WELL
CHILL FOR 7 DAYS, SHAKING DAIL
Nutrition Facts
Amount Per Serving:
Calories 68 - Calories from Fat 3
Percent Total Calories From: Fat 4%, Protein 3%, Carbohydrate 94%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 760mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 797 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons corn oil |
| 1 | cup minced onion |
| 1 | cup seeded, minced green bell pepper |
| 1 | tablespoon minced garlic |
| 2 | pounds boneless turkey or chickens |
| 1 | cup tomato concasse |
| 28 | ounces canned kidney beans, drained |
| 16 | ounces tomato sauce |
| 2 | tablespoons soy sauce |
| 2 | tablespoons hot chile powder |
| 1/2 | teaspoon ground cumin |
| 1/2 | teaspoon ground sage |
| 1/2 | teaspoon ground thyme |
| 1/4 | teaspoon ground oregano |
| 2 | cups minced scallions |
HEAT OIL IN A DUTCH OVEN, OVER A MODERATELY-HIGH FLAME
ADD ONIONS, BELL PEPPERS, AND GARLIC
HEAT AND STIR FOR 3-4 MINUTES
ADD TURKEY OR CHICKEN, HEAT AND STIR FOR 8-10 MINUTES
STIR IN TOMATO CONCASSE, BEANS, TOMATO SAUCE, SOY, AND SPICES BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 1-2 HOURS SERVE HOT, GARNISHED WITH MINCED SCALLION
Nutrition Facts
Amount Per Serving:
Calories 412 - Calories from Fat 189
Percent Total Calories From: Fat 46%, Protein 28%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 5g, Cholesterol 102mg, Sodium 1031mg, Total Carbohydrate 27g, Dietary Fiber 2g, Sugars 0g, Protein 28g, Vitamin A 2721 units, Vitamin C 35 units, Calcium 0 units, Iron 4 units
| 1 | head cabbage |
| 1/4 | cup minced sweet red onion |
| 2 | teaspoons sugar |
| 6 to 4 | tablespoons mayonnaise |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
WASH AND CORE CABBAGE, CUT INTO SMALL WEDGES
PLACE INTO A FOOD PROCESSOR
PROCESS UNTIL FINELY MINCED
ADD ONIONS AND SUGAR-PULSE TO MIX
ADD ONLY ENOUGH MAYONNAISE TO MOISTEN
COVER AND CHILL FOR 4-96 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 117 - Calories from Fat 69
Percent Total Calories From: Fat 59%, Protein 7%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 3mg, Sodium 179mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 224 units, Vitamin C 72 units, Calcium 0 units, Iron 1 units
| 1 | pound sifted white flour |
| 1/4 | cup lard |
| 2 | teaspoons salt |
| 1 | cup warm water |
PLACE THE FLOUR IN A BOWL
CUT IN THE LARD TO THE SIZE OF CRUMBS
DISSOLVE THE SALT IN THE WATER
ADD TO FLOUR MIXTURE AND STIR TO MIX
KNEAD UNTIL SOFT AND ELASTIC
WITH GREASED HANDS, FORM INTO 1-1/2 INCH BALLS
PLACE DOUGH BALL ONTO A LIGHTLY FLOURED BOARD
ROLLOUT TO AN 8-INCH DIAMETER ROUND
HEAT AN UNGREASED GRIDDLE OR SKILLET OVER A MODERATE FLAME PLACE TORTILLAS, ONE AT A TIME INTO SKILLET OR ON GRIDDLE UNTIL LIGHTLY TOASTED AND DRY ON BOTH SIDES
PLACE INTO A BASKET
COVER WITH A TOWEL
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 88 - Calories from Fat 23
Percent Total Calories From: Fat 26%, Protein 9%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 2mg, Sodium 196mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 6 | pounds pork sausage |
| 1 | cup minced onion |
| 1/4 | cup minced garlic |
| 1 | teaspoon peppercorns, tied in a sachet |
| 6 | whole cloves, tied in a sachet |
| 1 | piece cinnamon stick, tied in a sachet |
| 1/2 | cup raisins |
| 1/2 | cup slivered blanched almonds |
| 4 1/2 | cups tomato concasse |
SAUTE GROUND PORK WITH ONIONS AND GARLIC UNTIL WELL BROWNED
ADD SACHET, RAISINS, ALMONDS, AND TOMATOES-MIX WELL
COOK OVER A VERY LOW FLAME UNTIL ALMOST DRY, STIRRING OFTEN
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 868 - Calories from Fat 668
Percent Total Calories From: Fat 77%, Protein 17%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 74g, Saturated Fat 26g, Cholesterol 141mg, Sodium 2187mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 37g, Vitamin A 424 units, Vitamin C 21 units, Calcium 0 units, Iron 6 units
| 1 | pound ground round |
| 1 | package dry taco seasoning mix |
| 1/2 | cup water |
| 1 | head lettuce, torn to bite size |
| 4 | each Roma tomatoes, quartered |
| 2 | each peeled, seeded, sliced avocados |
| 16 | ounces canned kidney beans, drained |
| 8 | ounces garbanzo beans, drained |
| 1 | cup thinly sliced red onion |
| 8 | ounces French salad dressing |
| 2 | cups grated cheddar cheese |
| 2 | cups broken up tortilla chips |
| 2 | cups tortilla chips, as garnish |
| 1 | cup sour cream, as garnish |
BROWN GROUND BEEF IN A SKILLET, OVER A MODERATE FLAME
DRAIN WELL
ADD TACO SEASONING MIX AND WATER-MIX WELL
HEAT AND STIR UNTIL MOST OF THE WATER HAS EVAPORATED REMOVE FROM HEAT, COOL COMPLETELY
COMBINE ALL INGREDIENTS IN A LARGE SALAD BOWL-TOSS TO MIX WELL
GARNISH WITH WHOLE TORTILLA CHIPS AND DOLLOPS OF SOUR CREAM
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 833 - Calories from Fat 524
Percent Total Calories From: Fat 63%, Protein 13%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 58g, Saturated Fat 18g, Cholesterol 106mg, Sodium 1364mg, Total Carbohydrate 51g, Dietary Fiber 3g, Sugars 0g, Protein 26g, Vitamin A 1048 units, Vitamin C 18 units, Calcium 0 units, Iron 4 units
| 1 | teaspoon salt |
| 1 | pound ground round |
| 3 | cups minced onions |
| 3 | cups minced celery |
| 1 | cup seeded, minced green bell pepper |
| 32 | ounces canned tomatoes, drained |
| 2 | cups creamed corn |
| 12 | each canned tamales, cut into thirds |
| 1 | tablespoon |
| 4 | teaspoons masa harina, or white cornmeal |
| 1/2 | cup grated cheddar or jack cheese |
| 1 | cup minced scallions |
SPRINKLE SALT INTO THE BOTTOM OF A DUTCH OVEN AND PLACE OVER A MODERATE FLAME
ADD BEEF AND ONIONS
HEAT AND STIR FOR 5-6 MINUTES, UNTIL ONIONS ARE TRANSPARENT ADD CELERY AND BELL PEPPERS, STIR
ADD THE TOMATOES, CORN, AND TAMALES, STIR
ADD THE CHILE POWDER-MIX WELL
SPRINKLE MASA HARINA OVER THE TOP TO SOAK UP EXCESS MOISTURE, WITHOUT STIRRING
SPRINKLE WITH GRATED CHEESE
BAKE @ 325 DEGREES FOR 20 MINUTES, TO MELT CHEESE
GARNISH WITH MINCED SCALLIONS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 1082 - Calories from Fat 557
Percent Total Calories From: Fat 51%, Protein 14%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 62g, Saturated Fat 31g, Cholesterol 161mg, Sodium 2619mg, Total Carbohydrate 92g, Dietary Fiber 8g, Sugars 0g, Protein 39g, Vitamin A 4007 units, Vitamin C 57 units, Calcium 0 units, Iron 6 units
| 1/4 | cup unsalted butter |
| 1 | cup minced onion |
| 2 | tablespoons minced garlic |
| 1 | teaspoon seeded, very finely minced hot chile |
| 16 | ounces canned kidney beans, drained |
| 1 | cup grated jack cheese |
| 1 | teaspoon salt |
| 1 | teaspoon freshly ground black pepper |
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS, GARLIC, AND CHILES
HEAT AND STIR FOR 5-7 MINUTES, UNTIL TENDER
MASH BEANS TO A PASTE, WITH A FORK AND ADD TO SKILLET
HEAT AND STIR FOR 2-3 MINUTES
ADD GRATED CHEESE
HEAT AND STIR TO MELT CHEESE
SEASON TO TASTE WITH SALT AND PEPPER
TRANSFER TO A CHAFING DISH OR FONDUE POT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 170 - Calories from Fat 93
Percent Total Calories From: Fat 54%, Protein 17%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 28mg, Sodium 571mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 358 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 3 | tablespoons bacon fat |
| 1 | cup minced onion |
| 30 | ounces refried beans |
| 1 | tablespoon minced garlic |
| 1 | tablespoon |
| 1 | cup grated cheddar cheese |
SAUTE ONIONS IN FAT FOR 8-10 MINUTES, UNTIL GOLDEN
ADD BEANS, GARLIC, AND CHILE POWDER
ADD 1/2 CUP CHEESE
HEAT AND STIR UNTIL CHEESE MELTS
SPOON INTO A SERVING DISH OR INDIVIDUAL BOWLS
TOP WITH REMAINING CHEESE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 313 - Calories from Fat 135
Percent Total Calories From: Fat 43%, Protein 18%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 26mg, Sodium 751mg, Total Carbohydrate 30g, Dietary Fiber 5g, Sugars 0g, Protein 14g, Vitamin A 549 units, Vitamin C 12 units, Calcium 0 units, Iron 3 units
| 1 | pound bacon, finely minced |
| 4 | pounds chili ground beef |
| 2 | cups minced onions |
| 2 | tablespoons minced garlic |
| 1 | teaspoon dried oregano |
| 1 | teaspoon ground cumin |
| 2 | tablespoons hot chile powder |
| 1 | cup dried mushrooms |
| 16 | ounces canned crushed tomatoes |
| 48 | ounces canned kidney beans, undrained |
| 2 | tablespoons liquid hot pepper sauce |
| 2 | cups boiling hot water |
| 1 | tablespoon kosher salt |
| 2 | tablespoons freshly ground black pepper |
SAUTE BACON IN A SKILLET, OVER A HIGH FLAME, FOR 10 MINUTES ADD BEEF, ONIONS, AND GARLIC
HEAT AND STIR FOR 10-15 MINUTES, UNTIL BROWNED
STIR IN REMAINING INGREDIENTS
SIMMER FOR 1-1/2 TO 2-1/2 HOURS, UNTIL THICKENED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 826 - Calories from Fat 565
Percent Total Calories From: Fat 68%, Protein 18%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 63g, Saturated Fat 24g, Cholesterol 154mg, Sodium 1422mg, Total Carbohydrate 29g, Dietary Fiber 3g, Sugars 0g, Protein 36g, Vitamin A 883 units, Vitamin C 18 units, Calcium 0 units, Iron 5 units
| 1 | tablespoon corn oil |
| 3 | tablespoons shallots, minced |
| 2 | tablespoons garlic, minced |
| 1 | each seeded ripe arbol chile |
| 1 | tablespoon peeled finely minced ginger |
| 2 | each red bell peppers, roasted, peeled, seeded, and minced |
| 1 | cup low sodium chicken stock |
| 1/2 | bunch roots and stems of cilantro |
| 2 | tablespoons fresh lime juice, to taste |
| 1/2 | teaspoon kosher salt, to taste |
HEAT OIL IN A HEAVY SKILLET, OVER A MODERATE FLAME
ADD SHALLOTS, GARLIC, AND CHILE
HEAT AND STIR FOR 2-3 MINUTES
ADD GINGER, RED PEPPER, CHICKEN STOCK, AND CILANTRO
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES
REMOVE AND DISCARD CILANTRO
PROCESS IN A BLENDER OR FOOD PROCESSOR TO A SMOOTH PUREE
STRAIN THROUGH A CHINOIS
SEASON TO TASTE WITH LIME JUICE AND SALT
COVER AND CHILL
USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 27 - Calories from Fat 12
Percent Total Calories From: Fat 44%, Protein 10%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 1081 units, Vitamin C 26 units, Calcium 0 units, Iron 0 units
| 1 | cup roasted, peeled, seeded, and minced poblano chile |
| 2 | cups cooked black beans |
| 1/4 | cup seeded, small dice red bell pepper |
| 1/4 | cup seeded, small dice gold bell pepper |
| 2 | teaspoons minced roasted garlic |
| 1 | cup minced roasted sweet onion |
| 1 | tablespoon minced chile chipotle adobados |
| 2 | tablespoons minced cilantro leaves |
| 1/4 | teaspoon toasted ground cumin |
| 1/4 | teaspoon kosher salt, to taste |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MODERATE FLAME
HEAT AND STIR FOR 3-4 MINUTES, UNTIL WELL BLENDED
SEASON TO TASTE WITH ADDITIONAL KOSHER SALT
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 65 - Calories from Fat 2
Percent Total Calories From: Fat 4%, Protein 23%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 152mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 1895 units, Vitamin C 46 units, Calcium 0 units, Iron 1 units
| 1 | each whole pineapple |
| 1 | cup minced sweet red onion |
| 1/4 | cup minced cilantro |
| 1 | teaspoon distilled white vinegar |
| 1/2 | teaspoon tabasco sauce |
PEEL, CORE, AND CUT PINEAPPLE INTO SMALL DICE
COMBINE ALL INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-48 HOURS
SERVE AT ROOM TEMPERATURE OR SLIGHTLY CHILLED, WITH CHIP
Nutrition Facts
Amount Per Serving:
Calories 89 - Calories from Fat 6
Percent Total Calories From: Fat 7%, Protein 3%, Carbohydrate 90%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 35 units, Vitamin C 24 units, Calcium 0 units, Iron 1 units
| 1/4 | cup lard or corn oil |
| 2 | tablespoons finely minced garlic |
| 1 | cup thinly sliced onion |
| 1/4 | cup |
| 1/2 | teaspoon oregano |
| 1/4 | teaspoon ground cumin |
| 1 | tablespoon flour |
| 1 | ounce finely chopped unsweetened chocolate |
| 1 | teaspoon salt |
| 4 | cups water |
| 12 | each corn tortillas |
| 1 | cup grated cheddar or jack cheese |
| 2 | cups sour cream |
| 1 | cup finely minced sweet onion |
| 1 | cup bias cut to 1/4-inch scallions |
HEAT 2 TABLESPOONS LARD IN A SAUCEPAN, OVER A MEDIUM FLAME ADD THE GARLIC AND SLICED ONIONS, HEAT AND STIR FOR 8-10 MINUTES, UNTIL LIGHTLY BROWNED
ADD THE CHILE POWDER, OREGANO, CUMIN, FLOUR, CHOCOLATE, AND SALT
HEAT AND STIR TO MELT CHOCOLATE
ADD THE WATER, BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES, STIRRING OCCAISIONALLY
HEAT REMAINING 2 TABLESPOONS LARD IN A SMALL SKILLET, OVER A MEDIUM FLAME
PLACE A TORTILLA IN THE HOT FAT FOR 30 SECONDS
TURN AND SOFTEN FOR 15-20 SECONDS MORE
REPEAT WITH REMAINING TORTILLAS
DRAIN WELL ON PAPER TOWELS
PLACE A HEAPING TABLESPOON OF EACH GRATED CHEESE AND SOUR CREAM ONTO EACH TORTILLA
ROLLUP AND PLACE INTO A GLASS BAKING PAN, LEAVING A SMALL AMOUNT OF SPACE BETWEEN EACH
POUR THE PREPARED SAUCE OVER THE TOP
TOP WITH THE MINCED ONIONS AND THE REMAINING GRATED CHEESE BAKE @ 350 DEGREES FOR 20-30 MINUTES, UNTIL THE CHEESE MELTS SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 556 - Calories from Fat 334
Percent Total Calories From: Fat 60%, Protein 10%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 12g, Cholesterol 47mg, Sodium 676mg, Total Carbohydrate 42g, Dietary Fiber 4g, Sugars 0g, Protein 14g, Vitamin A 2012 units, Vitamin C 12 units, Calcium 0 units, Iron 5 units
| 2 | cups flour |
| 2 | teaspoons baking powder |
| 1 | teaspoon salt |
| 2 | tablespoons lard or vegetable shortening |
| 2/3 | cup warm water |
| cup corn oil, for frying |
COMBINE DRY INGREDIENTS
CUT IN LARD OR SHORTENING UNTIL THE MIXTURE RESEMBLES FINELY GROUND CRUMBS
SPRINKLE WITH ONE TABLESPOON WATER AND TOSS WITH A FORK
REPEAT JUST UNTIL ALL FLOUR HAS BEEN MOISTENED AND MIXTURE BEGINS TO PULL AWAY FROM SIDES OF BOWL
FORM INTO A BALL
WRAP IN PLASTIC AND CHILL FOR 1-96 HOURS
HEAT 1-2 INCHES OIL TO 400 DEGREES IN A LARGE DEEP SKILLET
DIVIDE DOUGH INTO EQUAL PORTIONS
ROLLOUT EACH PORTION INTO A 6-INCH CIRCLE
POKE YOUR FINGER INTO THE CENTER OF EACH TO MAKE A HOLE
GENTLY PLACE A ROUND OF DOUGH INTO HOT OIL
FRY FOR 1 MINUTE, UNTIL GOLDEN
TURN AND FRY ANOTHER MINUTE, UNTIL GOLDEN
REMOVE TO DRAIN ON A COOLING RACK, BLOT WITH PAPER TOWELS
REPEAT WITH REMAINING DOUGH
USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 258 - Calories from Fat 185
Percent Total Calories From: Fat 72%, Protein 3%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 3g, Cholesterol 0mg, Sodium 255mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 3 | pounds boneless beef |
| 16 | ounces canned tomatoes |
| 1 | cup minced onion |
| 1 | tablespoon minced garlic |
| 1 | teaspoon salt |
| 1/4 | teaspoon ground cumin |
| 1/4 | teaspoon ground coriander |
| 4 | ounces canned diced mild green chiles |
| 1 | cup cream |
| 12 | each corn tortillas |
| 1 | cup grated jack cheese |
| 1 | cup grated cheddar cheese |
| 1/2 | cup sour cream |
| 1/2 | cup sliced pitted black olive |
| 1/4 | cup minced scallions |
COMBINE BEEF, TOMATOES, ONIONS, GARLIC, SALT, CUMIN, AND CORIANDER IN A LARGE SAUCEPAN, OVER A MODERATE FLAME
HEAT TO A BOIL , REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS, UNTIL TENDER
REMOVE FROM HEAT, COOL
REMOVE BEEF, SEPARATE INTO SHREDS WITH A FORK, SET ASIDE REDUCE LIQUID TO 2 CUPS
STIR IN CHILES AND POUR INTO A 9x13x2-INCH BAKING DISH
HEAT CREAM IN A SKILLET, OVER A MEDIUM FLAME
SOFTEN TORTILLAS IN HEATED CREAM, 1 AT A TIME
PLACE 1/3 CUP BEEF ONTO EACH TORTILLA
ROLLUP AND PLACE INTO BAKING DISH
TOP WITH GRATED CHEESES, POUR REMAINING CREAM OVER ALL
BAKE @ 375 DEGREES FOR 25-45 MINUTES
REMOVE FROM OVEN AND ALLOW TO STAND BEFORE CUTTING
GARNISH WITH SOUR CREAM, OLIVES, AND SCALLION
Nutrition Facts
Amount Per Serving:
Calories 453 - Calories from Fat 253
Percent Total Calories From: Fat 56%, Protein 28%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 13g, Cholesterol 111mg, Sodium 657mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 31g, Vitamin A 741 units, Vitamin C 14 units, Calcium 0 units, Iron 4 units
| 1/4 | pound crumbled, spicy-hot pork sausage |
| 1 | slightly beaten egg |
| 1 | cup small curd cottage cheese |
| 1 | tablespoon finely snipped chives |
| 3 | tablespoons finely shredded parmesan cheese |
| 24 | wonton skins |
| 1 | tablespoon melted unsalted butter |
HEAT SAUSAGE IN A SKILLET, OVER A MODERATE FLAME
HEAT AND STIR UNTIL WELL BROWNED
REMOVE FROM HEAT, DRAIN WELL, AND ALLOW TO COOL
COMBINE SAUSAGE, EGGS, COTTAGE CHEESE, CHIVES, AND PARMESAN CHEESE-MIX WELL
PLACE A TABLESPOON OF FILLING ONTO THE CENTER OF EACH WONTON SKIN
MOISTEN EDGES SLIGHTLY, PULL-UP CORNERS, AND PRESS TO SEAL IN A TEARDROP SHAPE
BRUSH LIGHTLY ON ALL SIDES WITH MELTED BUTTER
PLACE ONTO A BAKING SHEET
BAKE @ 400 DEGREES FOR 10 MINUTES, UNTIL LIGHTLY BROWNED SERVE HOT OR COVER AND CHILL OR FREEZE FOR LATER SERVICE REHEAT @ 375 DEGREES FOR 8-10 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 98 - Calories from Fat 53
Percent Total Calories From: Fat 54%, Protein 24%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 36mg, Sodium 248mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 123 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1/4 | cup olive oil |
| 2 | tablespoons minced garlic |
| 1 | cup minced onion |
| 3/4 | cup minced scallions |
| 2 | cups minced celery |
| 1 | tablespoon minced parsley |
| 2 | pounds ground round |
| 3/4 | cup tomato paste |
| 16 | ounces tomato sauce |
| 5 | cups hot water |
| 1/3 | cup hot chile powder |
| 1 | teaspoon salt |
| 1/4 | teaspoon freshly ground black pepper |
| 1 | cup cooked kidney beans, drained |
| 1 | cup grated jack cheese |
HEAT OLIVE OIL IN A DUTCH OVEN, OVER A MEDIUM FLAME
ADD GARLIC, ONIONS, CELERY, AND PARSLEY
HEAT AND STIR FOR 5-6 MINUTES
ADD GROUND BEEF, HEAT AND STIR UNTIL BROWNED
DRAIN WELL, RESERVING PAN DRIPPINGS
ADD 1/4 CUP RESERVED DRIPPINGS BACK INTO MEAT MIXTURE AND DISCARD THE REST
ADD TOMATO PASTE, TOMATO SAUCE, WATER, CHILE POWDER, SALT, AND PEPPER
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60-90 MINUTES
ADD BEANS AND SIMMER FOR 10-15 MINUTES, UNTIL HEATED THROUGH
SERVE HOT, GARNISHED WITH GRATED JACK CHEES
Nutrition Facts
Amount Per Serving:
Calories 456 - Calories from Fat 303
Percent Total Calories From: Fat 66%, Protein 19%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 13g, Cholesterol 87mg, Sodium 720mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 22g, Vitamin A 3138 units, Vitamin C 19 units, Calcium 0 units, Iron 4 units
| 12 | each large flour tortillas |
| 1 | pound cream cheese, softened |
| 1 | tablespoon garlic powder |
| 1/4 | cup seafood cocktail sauce |
| 1 | pound crabmeat, picked,flaked |
SPREAD TORTILLAS WITH CREAM CHEESE
SPRINKLE 1/4 TEASPOON GARLIC POWDER ON EACH
SPREAD 1 TEASPOON COCKTAIL SAUCE ONTO EACH
DIVIDE CRAB MEAT EVENLY BETWEEN ALL TORTILLAS
ROLLUP TIGHTLY
PLACE, SEAM SIDE DOWN, ONTO A SHEET OF WAXED PAPER
CHILL FOR 4-24 HOURS, UNTIL FIRM
SLICE INTO 1-INCH PIECES
PLACE, CUT SIDE UP, ONTO A SERVING PLATTER SERVE
SLIGHTLY CHILLED, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 214 - Calories from Fat 92
Percent Total Calories From: Fat 43%, Protein 16%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 47mg, Sodium 361mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 339 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units