Click here for a larger picture of 'da best homemade Salsa
10 Servings
Tomato (canned) Mexican
Spicy Sweet Hot Salsa Dip Appetizers Tomato (canned) Mexican
1 Into a Cuisinart - in this order.
1 - apeno (diced) - remove some seeds for a littl
1 - Finger Hot per (diced) - optional for a littl
3/4 cup - Sweet on (diced) - about 1 to 2 small sweet o
1/2 tsp - ar
1 tsp - t
1 tsp - Lawry's son Salt (if no Season salt add anot
1 tsp - ck Pepper
1 tsp - antro (Spice Islands or McCormick)
1 tsp - Ground Cumin (ce Islands or McCormick)
3 tablespoon - te Vinegar (Heinz distilled)
1/2 tsp - e Juice (too taste start with 1/2 tsp)
8 can - ato Sauce (Hunts)
3 cans - 14.5oz Diced ato (Hunts - Regular or Fire Roa
With all the ingredients in the Cuisinart - pulse about 10-15 times, if you pulse (or blend) too much you will have spicy tomato soup (you want it a little chunky). Pour the Salsa into 3 medium (about 3 CUP) storage containers. I put about 2 1/2 cups into each of the containers (these are the small clear plastic with blue lid containers that you can find in almost any grocery store). You want to pour the Salsa into the containers soon after mixing or the heavier ingredients may settle to the bottom. Put the containers in the refrigerator and chill for 2-3 hours (the longer the better). Will keep for 3-4 days in the refrigerator.
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Juanita's Egg Custard
6 Servings
eggs Southern
pie cook mix sweet favorite eggs Southern
3 cups k
3 s seperated
1 cup ar
4 Tabl. ur
1 teas. illa
In medium sauce pan stir in all ingredients except the egg whites. Cook until thickened. Let stand 5 minutes and pour into baked pie shells.. Bake at 350 until done. Use the whites with sugar to make the merangue. Brown the merangue .Chill
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eggs Southern
pie cook mix sweet favorite eggs Southern
3 cups k
3 s seperated
1 cup ar
4 Tabl. ur
1 teas. illa
In medium sauce pan stir in all ingredients except the egg whites. Cook until thickened. Let stand 5 minutes and pour into baked pie shells.. Bake at 350 until done. Use the whites with sugar to make the merangue. Brown the merangue .Chill
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Cheryl's Guacamole Sauce
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2 cups
Avacado Mexican
Low Sugar Vegetarian Vegan Low Carb Meatless Thanksgiving Superbowl Summer Spring Picnics Fourth of July Fall Mexican Dip Side Dish Sauces Hors dOeuvres Condiments Brunch Appetizers Avacado
1 Avacado
A few pieces of white on
1 or half of a apeno seeded and deveined
Half of lic
Salt and per
Small handful of antro
1 cup of water you may need less
I used a magic bullet, but a blender will work fine. I also blackened my jalapeno a little. Put all items in the magic bullet and half the cup of water. Blend on high speed add more water to make it a saucy, I add a little at a time so as to not make it too watery. This gives you almost 2 full cups. Hint: cut the avocado seed in half and put it in your sauce when its done, it will stay green. This sauce taste like the avocado sauce they have at El Pollo Loco and its great with chips, or a Mexican chopped salad or flautas, taquitos, the choices are endless. This makes 1 avacado go a long way. After you taste it, you are going to come up with all kinds of ideas
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2 cups
Avacado Mexican
Low Sugar Vegetarian Vegan Low Carb Meatless Thanksgiving Superbowl Summer Spring Picnics Fourth of July Fall Mexican Dip Side Dish Sauces Hors dOeuvres Condiments Brunch Appetizers Avacado
1 Avacado
A few pieces of white on
1 or half of a apeno seeded and deveined
Half of lic
Salt and per
Small handful of antro
1 cup of water you may need less
I used a magic bullet, but a blender will work fine. I also blackened my jalapeno a little. Put all items in the magic bullet and half the cup of water. Blend on high speed add more water to make it a saucy, I add a little at a time so as to not make it too watery. This gives you almost 2 full cups. Hint: cut the avocado seed in half and put it in your sauce when its done, it will stay green. This sauce taste like the avocado sauce they have at El Pollo Loco and its great with chips, or a Mexican chopped salad or flautas, taquitos, the choices are endless. This makes 1 avacado go a long way. After you taste it, you are going to come up with all kinds of ideas
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Mini Taco Appetizers with Guacamole Sauce
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12
Ground Beef Mexican
Winter Superbowl Summer Spring Picnics New Year Fourth of July Fall Grill Mexican Ground beef Get to gethers Beef Snacks Side Dish Hors dOeuvres Appetizers Ground Beef
1 dozen corn tillas the mini ones
1 lb lean und beef
Dash lic salt
1/4 can refried ns
Little cken broth or water
1 Tbls o seasoning mix
1/2 chopped on
1/4 cup ted cheese
Little etable oil
If you don't have mini tortilla's, I cut mine with scissors, half of an inch, all the way around. I froze the cut strips for when I make tortilla soup. Cook the meat with the onions and garlic salt, drain, make sure you mince the meat very fine. I put mine in the food processor to make it minced, then I return it back to the pan and add the taco seasoning mix, beans, cheese, broth or water to thin it out a little, heat for just a few minutes to blend all the ingredients. Set aside Fry the tortillas in oil to make them soft, a few minutes on each side, then lay on paper towels to drain. Place 1 Tb of mix on one side of the tortilla's, fold over and press gently, they will stay closed, the melted cheese holds them to gether. In a hot skillet, coat pat with little oil, I used a Panini press, you could use a grill pan too, cook the taco's until they are crispy on the out side, it only takes a few minutes on each side, you want them crispy. Cheryl's Guacamole sauce 1 Avacado A few pieces of white onion 1 or half of a jalapeno, seeded and deveined Half of garlic, 1 will make it to garlicky Salt and pepper Small handful of cilantro 1 cup of water, you may need less I used a magic bullet, but a blender will work fine. I also blackened my jalapeno a little. Put all items in the mageic bullet and half the cup of water. Blend, add more water to make it a saucy, I add alittle at a time so as to not make it too waterey. This gives you almost 2 full cups. Hint: cut the avocado seed in half and put it in your sauce, it will stay green. This sauce taste like the avocado sauce they have at El Pollo Loco and is great with chips, or a Mexican chopped salad or flautas, taquitos, the choices are endless
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12
Ground Beef Mexican
Winter Superbowl Summer Spring Picnics New Year Fourth of July Fall Grill Mexican Ground beef Get to gethers Beef Snacks Side Dish Hors dOeuvres Appetizers Ground Beef
1 dozen corn tillas the mini ones
1 lb lean und beef
Dash lic salt
1/4 can refried ns
Little cken broth or water
1 Tbls o seasoning mix
1/2 chopped on
1/4 cup ted cheese
Little etable oil
If you don't have mini tortilla's, I cut mine with scissors, half of an inch, all the way around. I froze the cut strips for when I make tortilla soup. Cook the meat with the onions and garlic salt, drain, make sure you mince the meat very fine. I put mine in the food processor to make it minced, then I return it back to the pan and add the taco seasoning mix, beans, cheese, broth or water to thin it out a little, heat for just a few minutes to blend all the ingredients. Set aside Fry the tortillas in oil to make them soft, a few minutes on each side, then lay on paper towels to drain. Place 1 Tb of mix on one side of the tortilla's, fold over and press gently, they will stay closed, the melted cheese holds them to gether. In a hot skillet, coat pat with little oil, I used a Panini press, you could use a grill pan too, cook the taco's until they are crispy on the out side, it only takes a few minutes on each side, you want them crispy. Cheryl's Guacamole sauce 1 Avacado A few pieces of white onion 1 or half of a jalapeno, seeded and deveined Half of garlic, 1 will make it to garlicky Salt and pepper Small handful of cilantro 1 cup of water, you may need less I used a magic bullet, but a blender will work fine. I also blackened my jalapeno a little. Put all items in the mageic bullet and half the cup of water. Blend, add more water to make it a saucy, I add alittle at a time so as to not make it too waterey. This gives you almost 2 full cups. Hint: cut the avocado seed in half and put it in your sauce, it will stay green. This sauce taste like the avocado sauce they have at El Pollo Loco and is great with chips, or a Mexican chopped salad or flautas, taquitos, the choices are endless
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Margarator Basic Margarita
10 Servings
Tequila Mexican
Tequila Margaritas Alcohol Mexican
2 cups of uila
1 An entire 1.75 liter bottle of margarita mix
Add about three pounds of ice to the Margarator machine, though make sure it does not go past the machine’s fill line. You should then add the rest of the listed ingredients. Once all of the ingredients are in, close the lid of the machine and secure it shut. Turn on the power switch and let the gadget do its magic.
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Tequila Mexican
Tequila Margaritas Alcohol Mexican
2 cups of uila
1 An entire 1.75 liter bottle of margarita mix
Add about three pounds of ice to the Margarator machine, though make sure it does not go past the machine’s fill line. You should then add the rest of the listed ingredients. Once all of the ingredients are in, close the lid of the machine and secure it shut. Turn on the power switch and let the gadget do its magic.
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Margarator Rum Slush
10 Servings
Rum Drinks
Rum Lime Lemon Drinks
1.5 cups of light rum
1 One 12-ounce can of thawed frozen e juice
1 One 12-ounce can of thawed frozen on juice
1 Two 12-ounce cans of the rus soda of your choi
Add about three pounds of ice to the Margarator machine, though make sure it does not go past the machine’s fill line. You should then add the rest of the listed ingredients. Once all of the ingredients are in, close the lid of the machine and secure it shut. Turn on the power switch and let the gadget do its magic.
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Rum Drinks
Rum Lime Lemon Drinks
1.5 cups of light rum
1 One 12-ounce can of thawed frozen e juice
1 One 12-ounce can of thawed frozen on juice
1 Two 12-ounce cans of the rus soda of your choi
Add about three pounds of ice to the Margarator machine, though make sure it does not go past the machine’s fill line. You should then add the rest of the listed ingredients. Once all of the ingredients are in, close the lid of the machine and secure it shut. Turn on the power switch and let the gadget do its magic.
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Chick Pea Stew
4 Servings
Chick Peas Middle Eastern
Vegetarian legumes Mediterranean Chick Peas Middle Eastern
2 T. extra virgine ve oil
2 ons sliced
4 lic cloves chopped
1 tsp. in seeds crushed
1 tsp. nel seeds crushed
1 tsp. brown sugar or 2 tsp. egranate molasses
1 T. te wine vinegar sherry venegar, or lemon juice
4 can (14 oz) atoes draned and chopped
0.5 tsp Aleppo per*
4 leaf nach
0.5 pound dried ck peas, cooked and drained or 1 can(15 o rinsed and drained
1 t
0.25 c chopped fresh bs, preferable a mix of flat-leaf
1 on wedges
1 Drained urt
1 *If you can't find Alepo pepper substitute 4 parts sweet paprika to 1 part enne
Heat the oil in a large nonstick skillet over medium heat and add the onions. cook, stirring, until tender, about 5 minutes, add the garlic, cumin, and fennel seeds. Cook until the onion has colored slightly, 5 to 8 minutes. Add the sugar and stir together for a minute, then stir in the vinegar, tomatoes, and Aleppo pepper. Cook, stirring, until the tomatoes have cooked down a bit, about 10 minutes. Stir in the spinach, chick peas, and salt (about 1 tsp). Add enough water so that the dish can simmer. Simmer uncovered over medium heat, stirring often, for 20 to 25 minutes. The stew should be saucy but not watery. Add salt to tast and stir in the herbs. Serve with lemon wedges and yogurt. I also served with brown rice.
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Chick Peas Middle Eastern
Vegetarian legumes Mediterranean Chick Peas Middle Eastern
2 T. extra virgine ve oil
2 ons sliced
4 lic cloves chopped
1 tsp. in seeds crushed
1 tsp. nel seeds crushed
1 tsp. brown sugar or 2 tsp. egranate molasses
1 T. te wine vinegar sherry venegar, or lemon juice
4 can (14 oz) atoes draned and chopped
0.5 tsp Aleppo per*
4 leaf nach
0.5 pound dried ck peas, cooked and drained or 1 can(15 o rinsed and drained
1 t
0.25 c chopped fresh bs, preferable a mix of flat-leaf
1 on wedges
1 Drained urt
1 *If you can't find Alepo pepper substitute 4 parts sweet paprika to 1 part enne
Heat the oil in a large nonstick skillet over medium heat and add the onions. cook, stirring, until tender, about 5 minutes, add the garlic, cumin, and fennel seeds. Cook until the onion has colored slightly, 5 to 8 minutes. Add the sugar and stir together for a minute, then stir in the vinegar, tomatoes, and Aleppo pepper. Cook, stirring, until the tomatoes have cooked down a bit, about 10 minutes. Stir in the spinach, chick peas, and salt (about 1 tsp). Add enough water so that the dish can simmer. Simmer uncovered over medium heat, stirring often, for 20 to 25 minutes. The stew should be saucy but not watery. Add salt to tast and stir in the herbs. Serve with lemon wedges and yogurt. I also served with brown rice.
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