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Caribbean Cooking
 CaribbeanChoice : Food, Cooking & Dining : Caribbean Cooking
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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet Topic: "MEXICAN Recipes"
    Posted: 12 Aug 2006 at 9:56am

Mexican Taco

Chicken Burritos

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 2-inch strips
1 1/4 cups water
1 (1.5-ounce) package ORTEGA® Taco Seasoning Mix
8 (10-inch) burrito-size flour tortillas, warmed
  1. Heat vegetable oil in large skillet over medium-high heat. Add chicken; cook for 3 to 4 minutes or until no longer pink. Add water and seasoning mix. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens.
  2. Spoon chicken mixture evenly over tortillas. Top with shredded cheddar cheese, shredded lettuce, chopped green onions, sliced olives and ORTEGA® Thick & Chunky Salsa, if desired. Fold into burritos.

Makes 8 servings.

Shucander

------------------------------------------------------------ ------------------------------------------------------------

Fiesta Burritos
Burritos Ingredients:
2 teaspoons LAND O LAKES® Butter
1/3 cup chopped green pepper
1/4 cup sliced green onions
1 (15-ounce) can spicy chili beans, slightly mashed
4 (7 to 8-inch) jalapeño and cilantro flour tortillas*
2 ounces (1/2 cup) LAND O LAKES® Cheddar Cheese, shredded

Toppings Ingredients:
1/3 cup thick and chunky salsa
1/3 cup LAND O LAKES® Fat Free Sour Cream
Sliced green onions, if desired
  1. Melt butter in 10-inch skillet until sizzling; add green pepper and 1/4 cup green onions. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (1 to 2 minutes). Stir in chili beans; continue cooking until heated through (3 to 4 minutes).
  2. To assemble burritos, spread 1/3 cup bean mixture to within 1 inch of edge of tortillas. Top with 2 tablespoons cheese.
  3. Fold two opposite sides of tortilla 1 inch toward center. Roll up open end of tortilla toward opposite edge. Top each serving with salsa, sour cream and additional sliced green onions, if desired.

Makes 4 burritos.

Shucander

 



Edited by Shucander - 12 June 2007 at 9:39pm
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weezie’s Recipes

Quote weezie Replybullet Posted: 29 Nov 2006 at 11:55pm
Tongue  Tamales
    *******
Mexican Wedding Cakes  
1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-pupose flour
1 cup finely chopped almonds or pecans
1/4 teaspoon salt
powdered sugar
 
Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.
 
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vutjebal
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Quote vutjebal Replybullet Posted: 30 Nov 2006 at 12:59am
For Whom...????? for my dear  friend....who only  thinking about  eating...Wink
It is better to take refuge in the LORD than to trust in man.
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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet Posted: 25 Apr 2007 at 12:32am

Mexican Recipe - Chicken Chilaquiles

 

Courtesy of Mission Foods

 

Recipe Ingredients:

4 Tbsp. diced Onion
1 Garlic Clove minced
2 cups Tomato Sauce
1-3 Chiles cored, seeded and chopped
1/2 Chicken Bouillon cube
2 cups cooked Chicken Breasts shredded
8 Mission® Corn Tortillas cut into strips
Toppings (optional):
minced Onion
shredded Mozzarella Cheese

 

 

Recipe Instructions:

1. Tortilla strips my be cooked on a griddle or fried in oil until crisp. Set aside.
2. Saute onion and garlic in an oiled skillet until translucent. Puree the cooked onion and garlic along with the tomato sauce, chiles and bouillon cube in a blender.
3. Place the blended mixture in a skillet, bring to a boil and simmer for 5 minutes. Add tortilla strips and chicken to the skillet mixture and heat through. Serve with optional toppings.

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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet Posted: 25 Apr 2007 at 12:38am

 Mexican Recipes - Chicken Breasts wrapped in Bacon - Pechugas con Tocino

  

Recipe Ingredients:

6 medium chicken breasts
6 slices of bacon
1 teaspoon of vinegar
2 cloves of garlic
1 pinch of ground vinegar
1 cup of cooking sherry pepper
1 pinch of ground clove

 

Recipe Instructions:

Crush the garlic with the vinegar, cinnamon and clove. Wash the chicken breasts, dry them and rub them with the vinegar, spice and garlic mixture. Wrap the bacon around the chicken breasts and secure with a toothpick. Place the breasts in a casserole dish. Add sherry and pepper. Bake on medium heat for 15 minutes. Turn the breasts over and cook until tender, bathing them from time to time in the sauce.

Enjoy this delicious chicken breasts with bacon Mexican recipe!

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Snowflake’s Recipes

Quote Snowflake Replybullet Posted: 26 Apr 2007 at 8:00am
Hey ShucanderWink, you can cook these meals for me anytime ... Tongue

Edited by Snowflake - 26 Apr 2007 at 8:03am
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vutjebal
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Quote vutjebal Replybullet Posted: 26 Apr 2007 at 8:05am
Shucander  you don't have enough time  to answer.WinkConservatives%20Provide%20Open,%20Accountable%20Government%20for%20Minus%2017%20Minutes
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Shucander’s Recipes

Quote Shucander Replybullet Posted: 29 May 2007 at 3:05am

Mexican Tamales Making Kit - 5 Items


Mexican Tamales gift pack. Get all you need to prepare
Mexican Tamales.

Everything you need to know to become an expert tamale-maker is in this gift pack. Not only will you get authentic
corn husks, tamales masa mix, a can of crushed tomatillos and a bag of dry chile peppers, but you'll receive the 20 qt tamale steamer
and a copy of the authentic recipe provided by Maseca to make the real Tamales! There are many ways for making these different tasting tamales, and the fillings range from savory vegetarian, bean, beef, pork, chicken and seafood versions to sweet, fruit-filled desserts.

EASY STEPS TO MAKE TAMALES

RECIPE INGREDIENTS

6 cups
Maseca corn masa mix
for tamales
6 cups Chicken broth
1 cup corn oil
2 tsp salt
1 tsp baking powder
1 1/2 large rotisserie chicken
2 cans
Salsa Verde
or tomatillo sauce
1 bag corn husks

RECIPE INSTRUCTIONS

1. Soak the corn husks in warm water until soft.
2. Blend with an electric mixer Maseca corn masa mix for tamales, corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.
3. Shred the chicken and marinate in the green salsa or tomatillo sauce.
Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.
4. Fold the sides of the cornhusk to center over the masa so that they overlap to make along package.
5. Fold the empty part of the husk under so that it rests against the side of the tamale with a seam.
6. Place the tamales in tamale steamer and cook tamales for 35-40 minutes. Check every 20 minutes. The tamales are cooked when they separate easily from the corn husk.


El paquete de lujo para preparar tamales

¡Prepare sus propios tamales en casa ahora mismo!

Todo lo que necesita saber para convertirse en un experto en la preparación de tamales se encuentra en este paquete de regalo. ¡No nada más tendrá las hojas de maiz, la harina para tamales, una lata de tomatillos molidos y una bolsa de chiles secos, sino que también recibirá la tamalera o vaporera y una copia de la autentica receta de Maseca para hacer Tamales! Recuerde que los tamales rellenos pueden ser desde los sabrosos vegetarianos, las versiones de carne y mariscos hasta los dulces rellenos de frutas para postre.

RECETA DE TAMALES DE POLLO

INGREDIENTES

6 tazas de Maseca, harina de maíz para tamales
6 tazas de caldo de pollo
1 taza de aceite de maíz
2 cucharaditas de sal
1 1/2 cdtas de polvo para hornear
2 Pollos rostizados grandes
2 latas de
Salsa Verde
o tomatillo molido (14 oz)
1 bolsa de hojas de maíz para tamales (8 oz)

MANERA DE HACERSE

Ponga a remojar las hojas de maíz en agua caliente hasta que queden suaves.
Mezcle con una batidora eléctrica: Maseca (harina de maiz para tamales), aceite, sal, polvo de hornear y el caldo de pollo hasta formar una masa consistente y uniforme.
Desmenuce el pollo y póngalo a marinar en la
Salsa Verde
.
Tome la hoja de maíz, unte la masa y unte una cucharada de pollo marinado sobre la masa.
Doble al centro los lados y uno de los extremos de la hoja de maíz, envolviendo la masa y carne.
Coloque los tamales parados sobre la base del extremo doblado en una vaporera y cocine durante 35 a 40 minutos. Chequelos cada 20 minutos.
El tamal está cocido cuando se despega de la hoja de maíz fácilmente

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Shucander’s Recipes

Quote Shucander Replybullet Posted: 12 June 2007 at 9:42pm

"Mexican Recipes"

Mexico Sopa de Milagros Sencillos

This one is a personal creation based on ingredients and preparations found in southern Mexico. I call it “Soup of Simple Miracles” as it is hard to believe that such flavors can be derived from such basic ingredients. The flavor base for the soup is a paste made from the following ingredients that are dry roasted on a skillet: garlic, chile peppers, almonds and sun-dried tomatoes. The tomatoes and garlic give it a savory sweetness. The pasilla chiles lend a smoky spiciness and the almonds add a toasty depth and complexity. The other ingredients are easily found at a late Summer or Fall harvest market. Pork or chicken, butternut squash or pumpkin, potatoes, onions and spinach. One further optional ingredient, chorizo sausage, may be a little difficult to find but it’s the secret ingredient that brings the soup from being merely excellent to exceptional. Your palate will distinguish three stages of flavor as you eat the soup. Savory sweetness is followed by a deep smoky earthiness and what lingers is a touch of heat and whiffs of allspice, cumin and roasted garlic.

Served with hearty bread or warm tortillas and a spicy, full-bodied red wine it’s perfect for a cool Indian Summer night.

Flavor Paste

  • head of garlic
  • 6-8 sundried tomatoes
  • small handful of chopped almonds
  • two dried Pasilla or California chile peppers
  • 1 ½ tsp. oregano
  • 3/4 tsp. cumin
  • 1/2 tsp. all-spice
  • dash of nutmeg
  • salt and black pepper
  • 1/3 cup olive oil

Dry roast the unpeeled cloves of garlic over low/medium heat on a dry, thick-bottomed skillet for fifteen minutes turning until all sides are slightly charred. Roughly chop the sun drieds and roast for a few minutes turning often until browned and smoking. Toast almonds on same skillet until golden brown. Cut open chile pods, take out seeds and toast on skillet pressing down with back of wooden spoon until chile started to bubble and smoke, flip and repeat. Rehydrate the chiles in warm water for ten minutes. Add all other ingredients to blender or Cuisenart. Add chiles and a little of the water and blend until nearly smooth.

The Soup

  • prepared flavor paste
  • 2 ½ quarts water
  • 2 chicken bullion cubes
  • 1 large onion chopped
  • 2-3 medium potatoes cubed
  • ½ butternut squash cubed
  • large bunch fresh spinach chopped
  • 0-12 (head) of roasted garlic cloves (same preparation as above)
  • 1/2 tube of chorizo sausage
  •  ½ cups cubed pork loin, chicken or beef stew meat
  • salt, black pepper, cumin, oregano, allspice to taste.

In thick-bottomed stew pot, brown the meat in dash of olive oil over med/high heat. Remove. In the rendered fat, sauté the onions until translucent. Add chorizo and sauté until cooked. Add water, bring to a boil, add meat and roasted garlic cloves and reduce heat and simmer for 45 minutes. Add potatoes and a few minutes later the squash. When potatoes are cooked, add spinach and simmer for a few minutes more. Serve in large bowls with grated parmesan and a dollop of sour cream.

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Outdoor Cooking Mexican: Luke Caskes

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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet Posted: 05 Aug 2007 at 9:08pm

 Carnitas - Mexican Recipe

 

Mexican Recipes

Carnitas Recipe Courtesy of Ann Hazard



Carnitas: It's a very popular Mexican dish that consists of braised pork and can be eaten by itself or with tortillas, guacamole and salsa. It is a filling in tacos, taquitos and burritos. The pork is first simmered in boiling oil for a long time to make it really soft and then braised in the oven to make it crispy.

 

Recipe Ingredients:

1 4 - 5 pound Lean boneless pork loin roast, with excess fat removed
1 cup salsa verde
1 Large onion, minced
4 cloves Garlic, minced
1 tbsp Seasoned salt
2 tsp Pepper

 

Recipe Instructions:

Place pork roast in 9 x 14 pan. Rub garlic into the roast. Sprinkle with salt and pepper. Cover with salsa verde and onions. Loosely cover the pan with aluminum foil. Bake at 300 degrees for four and a half hours, or until fork tender.Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks, shred the pork. Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork.Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan. Serve as suggested above.

Enjoy this delicious carnitas Mexican recipe!

Star

I'm not afraid of storms, for I'm learning how to sail my ship.
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