Family Recipes
Page 5
Here are a few good Mexican Food Recipes
that a very good friend gave me..
~~~Plus a few more of my favorite recipes~~~
I hope that you enjoy them...
For some good recipe sites check out the Cool Link's at the bottom of the page...
~~ MEXICAN SHRIMP COCKTAIL ~~
2 lbs. Bay Shrimp
1 bottle shrimp cocktail sauce (10 oz.)
1 - 46 oz.bottle V-8 juice (can use extra spicey for zest)
1 - 14 oz. bottle ketchup
3 Tablespoons horseradish (to taste)
3 avacados chopped
2 bunches green onions including tops
1 bunch celentro chopped fine
6 stalks celery quartered and sliced (bite size)
1 large cucumber diced (optional)
1 small can "El Pato" mexican sauce (optional)
In a very large container place all ingredients, stir and place in refrigerator. Best after about 4 hours for flavor to come to their peak. Serve with tortilla chips. Great for parties, Will keep for several days. Number of servings: A Bunch, Preparation Time: About 30 minutes.
~~ CHILE RELLENOS ~~
1 can (27 ounces) Ortega whole green chiles (about 15 chiles)
1 1/2 pounds Monterey Jack Cheese, cut into 2" strips, just big enough to fit into chiles
6 eggs, separated
6 Tablespoons all-purpose flour
Vegetable Oil
Stuff each chile (being careful not to break skins) with cheese. Beat egg whites in small mixing bowl untl stiff peaks form. Wisk egg yolks until creamy in small bowl. Fold yolks and flour into egg whites until just combined. Add oil to 1 inch depth in medium skillet: heat over high heat for 1 minute. Dip chiles into batter until well coated. Place in oil: fry turning frequently with tongs, until golden brown. Remove from skillet: drain on paper towels. Serve with Salsa or Chile Relleno Sauce. These can be frozen for later use. Preparation Time: About 45 minutes.
~~ CHILE RELLENO SAUCE ~~
1 cup of oil
1/2 cup flour
1 bell pepper sliced thin
1 onion sliced thin
2 cans (16 oz.) tomato juice
1 tsp. chicken soup base
salt and pepper to taste
Stir oil and flour together in large pan, add tomatoe juice then remaining ingredients. Bring to boil, turn to simmer and cook til bell pepper and onions are done.
~~ MEXICAN RICE ~~
1 cup long grain rice
3 tablespoons oil
1/2 cup tomatoe juice
1 cup water
1 small onion chopped
1 bell pepper chopped
1 tsp. chicken base
1/4 tsp. garlic
Pour rice and oil into large sauce pan and lightly brown rice. ( not wet rice - just from the box ). Add remaining ingredients and bring to a boil. Reduce heat to simmer, cover with lid and cook about 20 minutes Serves: 4 to 6 Preparation Time: About 30 minutes
~~ HUEVOS RANCHEROS ~~
Description: Eggs served on tortillas with red sauce to cover.
1/4 cup oil
4 tomatoes chopped
1 onion chopped
1/2 bell pepper chopped
2 jalapanos
2 tsp. chicken base
1/4 tsp. pepper
1 cup tomatoe juice
Saute tomatoes, onion, bellpepper and jalapanos. Add remaining ingredients and simmer about 15 minutes. Cook 2 eggs over easy, lay on 1 warm tortilla and pour several large spoonfulls of sauce on top. Serve with refried beans. Great breakfast change. Serves: 4 Preparation Time: About 30 to 45 minutes
~~ CHIMICHURRI SAUCE ~~
This is a zesty mixture of herbs, garlic, and olive oil which makes an excellant basting and table sauce.
1 cup minced parsley
1/2 cup extra-virgin olive oil
1 Tbsp. minced fresh oregano leaves or dried oregano
3 Tbsp. white wine vinegar
1 Tbsp. minced garlic
14 tsp. hot chili flakes
Salt
In a container, mix parsley, oil, oregano, vinegar, garlic, and chilies. Addsalt to taste. Use, or chill up to 3 days. Serve at room temperature.
Prep time: 10 minutes
You can use chimichurri when grilling beef short ribs, skirt steak, beef tenderloin, chorizo, Italian sausages, sweetbreads, chicken, fish and baguettes.
~~ FLAN ~~
((Vanilla Custard)
Ingredients:
� cup sugar
4 eggs
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 tbs vanilla extract
Procedure:
In a small heavy sauce pan cook the sugar over low heat until caramel forms. Pour it into a 8-inch round mold. In a bowl, beat the eggs until frothy. Add the condensed milk, evaporated milk, and vanilla; mix well with the eggs.
Pour the mixture into the caramelized mold. Cook on top of the stove in a bain-marie on medium-high heat (the water should come half the way of the sides of the mold) partially covered, 35 minutes. The flan is done when a toothpick inserted near the center comes out clean. Let it cool at room temperature. Refrigerate for at least 2 hours ( or better, overnight) before serving.
To serve, invert the flan onto a platter. Serves 8
~~ REUBEN SANDWICH ~~
��8 slices of rye bread, dark or light
�4 tbsp butter
�1 lb. thinly sliced corn beef
�1/2 cup, drained sauerkraut
�2 Tbsp Thousand Island Dressing
�4 slices of Swiss Cheese
Lightly butter 4 slices of bread, Place buttered slices in skillet. Put 1/4 lb beef on the 4 slices , top with sauerkraut. Spread Dressing on the other 4 Slices, then top with the cheese. Cook for 5 mins. until brown and cheese is melted. I browned the first slices, then put sandwich together, then flipped, for cooking and browning the other slice.
~~ CROCKPOT BEEF VEGETABLE STEW ~~
3 lbs. Beef chuck, trimmed & cut into chunks
4 Potatoes, cut in chunks
3 Carrots, sliced
1/2 Onion, sliced
1 cup Water
Season to taste
Place all ingredients in crockpot and cook on high for 6 hours.
~~ LINGUINE WITH CLAM SAUCE ~~
8 oz. uncooked linguine
3 cans (6 1/2-oz.each) minced clams
1/2 cup thinly sliced celery
2 garlic cloves, minced
1/4 cup olive oil
1/4 cup dry white wine or water
2 Tbs. chopped parsley
1/2 tsp. dried oregano
1/4 tsp. pepper
1/3 cup grated Parmesan cheese (optional)
Prepare linguine according to package directions: drain well, return to pot and keep warm. Drain clams, reserving 3/4 cup liquid: set both aside.
In a large skillet, over medium heat, saute celery and garlic in oil until softened, about 2 minutes.Add reserved clam liquid, wine, parsley, oregano and pepper: simmer, uncovered for 10 minutes, stirring occasionally. Add clams; cook until heated through. Pour clam sauce over hot linguine and toss until coated. Service with cheese....
~~ FLARED EGGPLANT ~~
2 gloves garlic, crushed
1/2 cup olive oil
1 large eggplant, about 1 1/2 pounds
2 or 3 tomatoes, cut into medium slices
2 onions, cut into medium slices
10 mushrooms, cut into medium slices
Combine garlic and oil, and rub a small amount on a baking pan large enough to hold both halves of the eggplant with room to spare.
Cut eggplant in half lengthwise, leaving stem intact. Then make lengthwise sections or "fans" in each half, but don't cut all the way to the stem end. Stuff the onion, tomatoe and mushroom slices inside each section. Drizzle with remaining oil.
Bake, covered with foil, in a 350-degree oven for 1 hour. To serve, slice off the stem end and lift sections with server to plate. Serves 6 to 8
