Mexican
« Previous EntriesRoasted Garlic with Goats Cheese
Wednesday, August 20th, 2008
4 Bulbs garlic
2 Bay leaves, snapped in half
4 Sprigs rosemary
Juice 1/2 lemon 4 tb Olive oil
4 oz Soft goats cheese
1/8 pt Double cream (2 fl oz)
2 tb Fresh coriander, chopped
1 Plump red chilli pepper
-deseeded, chopped 1 Lemon quartered lengthways
Hot crusty toast Salt & pepper Preheat the oven to gas Mark 6, 400?F, 200?C Use scissors [...]
burritos
Wednesday, August 20th, 2008Burritos
1 1/2 pounds lean ground beef 1 medium onion, coarsely chopped 1 (7 ounce) can green chili salsa 1 (7 ounce) can green chiles, seeded and diced 1 (14 1/2 ounce) can stewed tomatoes 1 (17 ounce) can refried beans Salt, to taste Freshly ground pepper, to taste 2 dozen large flour tortillas 2 cups [...]
Salsa Con Queso Dip
Wednesday, August 13th, 2008
1 lb Velveeta Process Cheese
-Spread, cubed 1/2 c Pace Thick & Chunky Salsa
Combine ingredients in saucepan. Cook over low heat, stirring frequently, just until sauce is smooth. Serve with corn chips, tortilla chips or vegetable dippers. Makes about 2 cups. MICROWAVE OVEN DIRECTIONS: Combine ingredients in 1-quart microwave-safe bowl. Cook at HIGH 3-4 minutes or [...]
Poc chuc
Tuesday, August 12th, 2008Poc Chuc
This is delicious served with canned hominy, drained, sautéed in a little butter and heated through with some sour cream. Garnish hominy with chopped fresh cilantro.
4 boneless pork blade steaks, about 1/2-inch thick 1 large red onion, sliced 1/2 cup fresh Mexican lime juice 1 teaspoon salt 1/2 teaspoon cayenne
Place pork and onions in [...]