7thSpace tasty Recipes

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Albondigas (Mexican Meatball Soup) 2 bunches scallions, chopped2 tablespoons vegetable oil1 (7 ounce) can chopped green chiles1 (28 ounce) can broken tomatoes1 tablespoon Mexican oregano1 teaspoon garlic powder1/2 to 1 teaspoon salt8 dried mint leaves1 teaspoon ground cumin1 quart water2 pounds ...

 


Almond Chicken (Pollo Almendrado) 1/2 cup blanched almonds3 whole chicken breasts, split, boned, and skinned2 to 3 tablespoons vegetable oil1 tablespoon butter or margarine1/4 cup finely chopped white onion1 fresh Anaheim or poblano chile, roasted, peeled,    seeded, de-veined, ...

 


Apache Corn Soup Peel the acorns and grind them. The outer part of the acorn is not used. 1 (2 1/2 pound) beef roast2 quarts water1 teaspoon salt1 teaspoon pepper1 cup ground acorn meal Cover beef with water and bring to boil in a heavy pot. Simmer several hours until beef is very tender, adding ...

 


Arizona Baked Corn 1 tablespoon lard1 onion, minced1 tablespoon finely chopped celery2 tablespoons butter2 tablespoons chili powder2 cups tomato purée3 cups raw, tender corn, cut from cobsSaltFreshly-ground black pepper1/4 cup grated Monterey jack cheese Preheat oven to 350 degrees F. Heat lard and ...

 


Arizona Cheese Crisp 3 (or more) medium flour tortillas1/2 pound Oaxaca cheese, shredded1/2 pound Monterey jack cheese, shredded1/3 pound anejo cheese, grated1/2 pound Poblano peppers, roasted, peeled, sliced1/4 cup cilantro, finely choppedOil (for frying) Preheat oven to 350 degrees F. Roast ...

 


Arizona Chicken Sandwiches 4 boneless chicken breasts1 envelope fajita seasoning mix1 cup chunky salsa1/4 cup water4 large buns4 slices Monterey jack or Mexican cheeseRed onion, slicedAvocado, slicedExtra salsa Combine fajita seasoning, the 1 cup salsa and water. Pour into a large zip-type bag, ...

 


Arizona Pecan Brittle 2 cups granulated sugar2/3 cup light Karo® syrup3 cups pecans1/4 cup water3 teaspoons baking soda Line a cookie sheet with aluminum foil and spray Pam over it. Combine sugar, Karo® syrup, pecans and water in a saucepan. Boil to the hard-crack stage. Remove from heat and ...

 


Arracheras 2 to 2 1/2 pounds skirt steaks, trimmed    of fat and membraneJuice of 6 limes2 pickled jalapeños, minced6 garlic cloves, mincedSalt, to taste1 to 2 medium onions, sliced thickVegetable oilFlour tortillas, warmed Place meat in a shallow non-reactive pan. Combine lime ...

 


Arroz Rojo (Red Rice) Serves 6 2 cups rice 2 carrots 1 small potato1 cup peas 3 tomatoes 3 cloves garlic 1 piece onion 3 springs parsley 2 cups broth 2 chorizos 3 tablespoons lard Soak rice in hot water for 20 minutes, rinse, drain and dry. Singe the tomatoes, peel and blend them along with the ...

 


Avocado Dressing 1/2 ripe avocado, peeled and pitted1 1/2 tablespoons freshly-squeezed Mexican lime juice1 1/2 tablespoons cider vinegar2 tablespoons chopped fresh cilantro1 clove garlic, chopped2/3 cup vegetable oil1 large egg yolkGreen top of 1 scallion, sliced2 tablespoons cream1/2 teaspoon salt ...

 




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