March 28th, 2008 by alice
Tags: Potato, Rolled, Tacos
INGREDIENTS
- 2 wholejalapeno peppers(or 1 depending on heat)
- 12corn tortillas
- 2cupsboiled potatoes
- 2tablespoonstaco seasoning
- 1/2cup shreddedcheese(your favorite kind)
- 1/4cupfresh cilantro, finely chopped
- cooking oil(enough to lightly fry)
DIRECTIONS
- Chop jalapeño peppers finely.
- Chop cilantro.
- Boil potatoes till easy to mash but still a little firm.
- Mash potatoes and add jalapeños, taco seasoning, cilantro and cheese together.
- Prepare tortillas by fast steaming so they are easy to roll. I usually boil water in a small pot a little smaller than the tortilla’s then place a double paper towel on top and place one tortilla at a time for 2 or 3 seconds till steamed, then remove and replace as you go.
- Take a steamed tortilla and spoon about 1 tablespoon of potato mixture in and roll gently. Place in baking dish with the rolled side down. Continue doing this lining them up in dish as you go.
- Place in freezer for 15 minutes or until they become slightly stiff. I like this method better than toothpicks.
- Heat oil on medium heat (I usually use olive oil).
- When oil is ready, place 4 tacos at a time with the rolled side down in pan.
- Flip to other side when brown.
- Remove and drain on paper towels.
- Garnish as desired.
- I use sour cream mixed with taco sauce drizzled over the top.
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March 28th, 2008 by alice
Tags: Bread, Pudding
INGREDIENTS
- 5slicesbread, toasted
- 2tablespoonsbutter, approximately
- 1/2cupraisins
- 1/4teaspoonsalt
- 3/4cupsugar, approximately
- 3eggs
- 3cupsmilk
- 1/2teaspooncinnamon
- 1/2teaspoonvanilla, double strength
DIRECTIONS
- Toast bread.
- Butter one side only; cut into 16 cubes per slice.
- In mixing bowl, add eggs, salt, cinnamon, vanilla, and sugar, whisk until well blended.
- Add milk to the egg mixture and whisk until well blended.
- Put the bread cubes into a buttered 1 1/2 quart casserole dish.
- Sprinkle the raisins over the cubes of bread.
- Pour the egg/milk mixture slowly over the top.
- Bake in a 350 degree oven for approxiately 45-55 minutes, until a silver knife inserted into the center of the pudding comes out clean.
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March 28th, 2008 by alice
Tags: Hot, Mexican, Soup, Sour
INGREDIENTS
- 1teaspoonvegetable oil
- 3 smokedried jalapeno peppers or1-2 tablespoonchipotle chiles in adobo
- 2cupsbread, dry torn up
- 3garlic cloves, peeled
- 1/3cupred wine, vingear
- 1lb freshtomatillos, husked
- 1quartvegetable stock
- 14 1/2ounceshominy
- 1medium vine-ripetomato, seeded chopped
- 1/2lbgreen beans, 1/2 pieces
- 2mediumcarrots, coarsely chopped
- 1/3cup shreddedmuenster cheese
- 1small ripeavocado, cubed
- 3smallcorn tortillas, see note
- choppedfresh marjoram
- choppedfresh cilantro
- lime wedges
DIRECTIONS
- Toast the tortillas and cut into strips. If using chipotles make sure they are seeded and stemmed.Tear up the dried bread so it will fit easier into processor.Use canned hominy and drain it.The smoke dried jalapenos are Chipotles.I have NO clue why the zaar computer won’t take it.
- In saute pan with oil, lightly toast the chilies over med heat until aromatic and slightly softened about 2 minutes. In food processor fitted with metal blade finely grind them.
- Add the bread, garlic and vinegar and puree to thick paste.
- In separate saucepan, cover tomatillos with water and simmer until softened and tender about 8 minutes.Drain and add to chili mix then puree until smooth.
- Transfer to saucepan and dilute with stock.Stir to blend.Add the hominy, tomatoes, green beans, and carrots.Simmer for 15 to 20 minutes.
- To serve put a little of the cheese in each bowl, pour hot soup on top and garnish with the avocado, tortilla strips and herbs.
- Serve lime wedges on side.
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March 28th, 2008 by alice
Tags: Mexican, Potato, Soup
INGREDIENTS
- 1largebaking potato, peeled and cubed
- 2cupshalf-and-half cream
- 1cupcorn kernels
- 1/2smallred bell pepper, finely chopped
- 2teaspoonsjalapenos, minced, seeds and veins removed
- 1/2cupwater
- 1 1/2teaspoonsground cumin
- 1/2teaspoonchili powder
- salt & freshly ground black pepper, to taste
- hot sauce, to taste
- 1cupfresh cilantro
DIRECTIONS
- In a medium saucepan, combine all ingredients.
- Simmer covered until potatoes are done, 15 to 20 minutes.
- Add 1 cup fresh Cilantro.
- Serve.
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March 28th, 2008 by alice
Tags: Garbanzo, Soup, Spicy
INGREDIENTS
- 2teaspoonsolive oil
- 1cup choppedonions
- 1/2cup choppedred bell peppers
- 3-4garlic cloves, minced
- 1smalljalapeno pepper, seeded and chopped, use as little as much of the pepper as you like (optional)
- 2teaspoonscumin
- 1/4teaspooncayenne pepper, more to taste
- 1/4cup choppedfresh cilantro
- 3cupschicken broth
- 2 (15 ounce)cansgarbanzo beans, rinsed and drained
- 2cupsfrozen corn, thawed
- 1 (15 ounce)candiced tomatoes, undrained
- low-fat sour cream, for dalloping (optional)
DIRECTIONS
- In a large saucepan, heat oil.Saute the onion, red pepper, garlic and jalepeno (if using it) for several minutes until tender.
- Add cumin, cayenne, and cilantro; stir and cook for about 1 minute.
- Add broth, garbanzos, corn, and tomatoes.Heat to a boil.
- Reduce heat and simmer on low for about 20 minutes.
- Serve in bowls and dallop with some sour cream, if desired.
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