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| Method: Cook let’s eat some onions and beef in skillet, whenever done, drain off grease as well as mix within taco seasoning, put aside using Two rectangular baking cookware, layer the following. Cover bottom associated with pans with a thin layer associated with enchilada sauce. Cut tortillas into halves, lay within cooking pan with directly sides on outdoors eges associated with skillet. Use another tortilla in order to fill in spaces to produce a solid tortilla coating. Spread the layer of refried beans along with tortilla. Pour an additional layer associated with enchilada sauce on top of beans. Scoop inside a coating associated with beef and let’s eat some onions. Shred cheese on top of beef layer. Add in tomatoes and some cut cilantro and sliced black olives if preferred. Create an additional tortilla layer. Layer beans, enchilada sauce, meat and onions, cheese, and veggies once again. Create a top tortilla coating as well as spread a covering of enchilada sauce as well as cheese. Bake lasagna at Three hundred and fifty degrees with regard to Thirty — Forty five moments until cheese is dissolved and tortillas begin to crisp. Serve with chilly sour cream, lettuce and extra vegetables. Mexican Lasagna is ready to serve. | ||
Showing posts with label bread ball. Show all posts
Showing posts with label bread ball. Show all posts
Mexican Lasagna
Mexican Empanadas
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| Method: Heat 2 tbsp oil in a wok, add 1 chopped onion, 1 chopped capsicum, 2 boiled chopped tomatoes and 300 gm beef mince, fry well till water dries.Add in 3 – 4 chopped dry chilies, 1 tsp cumin seeds, 25 gm raisins, salt to taste and ½ tsp black pepper. Mix well and keep aside. Roll ½ kg puff pastry. Cut into 4 – 5 inches squares.Top each square with mince filling, brushed edges with beaten egg.Fold the sides and seal well. Brush top of each empanada with beaten egg. Lastly bake in a preheated oven of 190 degrees for 15 – 20 minutes.Then remove and serve. | ||
Mexican Chicken Pizza
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| Method: Cook chicken mince in a greased and heated pan, breaking up any large clumps until mince is just cooked through, remove from heat. Place pizza bases on oven trays and spread taco sauce over them, sprinkle with cheese and then top with cooked mince, capsicum and tomatoes. Bake at 190°C in a preheated oven for 20-25 minutes or until bases are crisp & topping lightly browned | ||
Hot Pickled Vegetables
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| Method: Wash clean and dry 4 1L capacity jars. Wash vegetables thoroughly. Cut vegetables into more or less the same size. Salt vegetables. Divide salted vegetables and aromats amongst the jar. Dissolve sugar in both vinegars and water. Bring pickling solution to a boil. Pour solution into the jars carefully making sure the vegetables are completely immersed. Store in a cool dark place. | ||
Mexican Chicken
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| Method: Cut ½ kg chicken into cubes and keep aside. Heat 2 tbsp oil and 2 tbsp butter in a pan, add 1 tbsp ginger garlic paste, 1 chopped capsicum, 1 chopped red capsicum, chicken cubes, 5 chopped fresh red chilies and 2 tbsp chopped coriander leaves. Fry well. Add 1 cup chicken stock, 2 tbsp tomato ketchup, ½ cup tomato paste and 3 boiled chopped tomatoes. Also add 1 tsp cumin powder, salt to taste and ½ cup water. Cover and cook on low flame for 10 – 12 minutes. Now remove the lid, fry for 2 – 3 minutes and serve. | ||
Avocado Pasta Salad
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| Method: Apply lemon juice to avocado slices Ina bowl mix last seven ingredients for dressing Combine all the ingredients of the salad in a serving bowl, add dressing and toss well. Cover and refrigerate for about 30mins Serve chilled. | ||
Green Rice
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| Method: De-vein poblano chiles, puree with 1/4 cup water, and strain. Soak the rice in very hot water for 15 minutes. Drain it; rinse it in cold water; then drain very well. Saute' the rice in hot lard for a minute or so. Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened. Add the broth, cilantro, lime juice, and salt to taste. When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes. | ||
Sweet Corn Tomalito
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| Method: In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a double boiler. Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. Steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops | ||
Mexican Pizza
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| Method: 1) Sauté onion and garlic in olive oil until tender. Add beans, taco sauce, tomato sauce, chili powder, cumin, and soy protein crumbles. Stir well, and heat until crumbles are softened. 2) Spread sauce evenly over both pizza crusts. 3) Top with shredded cheese. Bake at 400 degrees for 20-25 minutes until cheese is melted, bubbly, and begins to brown, reversing pans and racks once during cooking time. | ||
Green Chile Sauce
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| Method: In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes. | ||
Bread Ball With Khoya
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| Method: Chop the bread slices, fry it in ghee and sieve till it gets dry. Fry almonds, raisins and pistachios in the same ghee. Heat the ghee and fry gram flour in it. Then take the chopped bread slices with gram flour, cardamom, caster sugar, khoya and condensed milk and mix well and shape them into laddoss. | ||
Chili Mac, Mexican Style
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| Method: Preheat oven to broil. Place peppers on a baking sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds, then chop. Heat oil in a Dutch oven over medium heat. Squeeze Beef out of casings into the hot oil. With a wooden spoon, break up the sausage, and cook about 4 minutes. Remove sausage, and set aside. Stir onion into oil, and cook until soft and translucent. Stir in garlic, and cook for 1 minute. Stir in poblano peppers, and heat through 1 minute. Increase the heat to high, and stir in tomatoes with liquid, black beans, water, macaroni, salt, pepper, and oregano. Bring to a low boil. Reduce heat to low; cover, and cook, stirring occasionally, until the macaroni is al dente, about 10 minutes. | ||
Mexican Pasta Salad
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| Method: Cook pasta according to package directions; drain. Meanwhile, prepare the pasta sauce: mix mayo, ketchup, sour cream, Worcestershire, and seasonings in small bowl. In large bowl, combine pasta, feta, pineapple, chicken, corn, olives, and green onions. Add sauce, mix well. Cover and refrigerate until ready to serve. | ||
Jalapeno Corn Cakes
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| Method: Blend dry ingredients in a large bowl. Blend milk, eggs and oil in a small bowl. Pour the wet ingredients into the dry ones and mix with a large spoon until incorporated. Lumps are okay, do not over mix. Fold in the jalapenos and corn. Heat a large, lightly oiled griddle over medium heat. After griddle is hot, pour the cakes on 1/3 cup at a time. Brown for 1 or 2 minutes on each side. If cakes are browning too fast, turn down the heat a little. Place hot cakes on a towel lined plate and cover with an additional towel to keep them warm. Enjoy alone, top with fresh berries, apricots or a fried egg . | ||
All Purpose Lime Marinade
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| Method: To make the marinade, whisk together the lime juice, teriyaki sauce, green onions, ginger, and ancho powder. To use, marinate your chosen meat for 2 to 4 hours. Grill over hardwood charcoal. | ||
Nectarine, Berry and Plum Smoothie
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| Method: Whiz all the ingredients together in a blender or food processor, adding more honey or lemon juice if you prefer a sweeter or sharper flavour respectively. | ||
Prawn Skewers With Tomato Salsa
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| Method: Place the tiger prawns in a bowl and add red chili, garlic paste, lemon juice, vinegar, black pepper, mustard paste, salt and olive oil. Leave to marinate for half an hour. Thread the prawns onto skewers and toast them from both the sides. For Tomato Salsa: Finely chop the red and green capsicum, spring onions, green chili, tomatoes and parsley. Mix all the chopped vegetables in olive oil, vinegar, salt and black pepper. Serve with the grilled tiger prawns. | ||
Beef Fajita Marinade
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| Method: Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl. To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours. | ||
Cake On Stove
Ingredients:
3 eggs
3 tbsp milk
1 tsp vanilla essence
1-1/2 tsp flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup sugar
½ cup butter
Method:
In a bowl, beat eggs with milk and vanilla essence with the help of whisk until fluffy and foamy.
In another bowl, mix flour with baking powder, baking soda and salt. Also add sugar and butter and beat with the help of whisk properly.
Also gradually add in the egg mixture and keep beating until fluffy. Pour the mixture in a greased pan and place it on the steel sieve in a pressure cooker so that the pan doesn’t touch the surface. Cover the cooker with its top and let it bake on high flame for 15 minutes.
And then decrease the flame and let it bake for 25 minutes more. After 25 minutes, insert a skewer to check if it’s done or else let it bake for few more minutes until the skewers comes out clean. Delicious Cake on Stove is ready to serve.
Mango Surprise Flan
Ingredients:
Butter 5 ounce
Sugar 5 ounce
Flour 6 ounce
Eggs 2
Baking powder 1 tsp
Vanilla essence 1 tsp
Milk 3 tbsp
Ingredients for filling:
Milk 2 cups
Rafhan custard powder 3 tbsp
Sugar 6 tbsp
Fresh cream ½ cup
Mangoes chopped or sliced 2 cups
Rafhan quick set mango jelly 1 packet
Method:
Beat butter and sugar till light and fluffy.
Then add eggs one at a time and beat.
Add vanilla essence.fold in sieved flour and baking powder mixture, add milk pour in a greased flan pan and bake in a pre heated oven for 20 minutes on 180 degree C.
Method for filling: make custard with milk, sugar and rafhan custard powder till thick.
Remove from stove; let it cool.
Then add cream, fill the flan with custard, decorate with mango slices, jelly and whipped cream.
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