Ingredients 8 ounces elbow macaroni, cooked and drained 4 cups (16 ounces) shredded sharp Cheddar cheese, divided 1 can (12 ounces) evaporated milk 1 1/2 cups milk 2 eggs 1 teaspoon salt 1/2 teaspoon black... more
Ingredients 1 lb cooked bay shrimp (the tiny ones) 8 to 12 oz jar green salsa Juice of 1 lemon 2 tbsp of olive oil 2 cloves of garlic minced very fine 1/2 cup of cilantro, finely chopped 1/4 of sm white... more
Ingredients Tomato chutney 10 cloves garlic, peeled 4 x 1″ piece peeled fresh ginger 1/2 cup balsamic vinegar 1/4 cup red wine vinegar 6 tbsp sugar 1 1/4 tsp salt 3/4 tsp cayenne pepper, or to taste 12... more
http://www.youtube.com/v/iEf6rGBCsuw?version=3&f=videos&app=youtube_gdata Chef Jill works her magic to create the ultimate Mexican lasagna experience, while Chef Aida goes for something completely different. Both chefs work in fresh veggies, spices and an alternative to the heavy cheese, so their dishes come out tasting great with flavors that evoke the Cinco de Mayo spirit. Link: Recipe Rehab – Cinco De Mayo Favorites Wtihout The Fat: Cook-Off Share/Bookmark
Ingredients 2 tbsp diced onion 2 cups tomatoes (roma/plum) chopped into 1/4″ cubes 2 or more serrano chiles 2 tbsp finely chopped fresh cilantro 2 tsp sugar 1/4 mexican beer 2 tsp salt juice of one lime How to prepare Rinse the onion with hot water in a strainer before adding it to the salsa. Finely dice all, mix and let sit for an hour before serving. Share/Bookmark
Ingredients The sauce 1/3 cup fresh lime juice salt to taste 1/3 cup finely chopped radishes 1/4 cup finely chopped white onion 1 serrano chile, chopped with seeds 1 tbsp roughly chopped cilantro The tacos 1 cup drained and lightly salted ricotta cheese 6 thin 5″ corn tortillas 6 toothpicks safflower oil for frying How to prepare Have ready a tray lined with a double thickness of paper towels. First make the sauce. Put the lime juice and salt into a glass bowl, mix in the rest of the ingredients, and leave for at least 30 minutes to marinate. Spread 1 tbsp of the ricotta over half of each...
Ingredients 4-5 lg carrots chopped 1 1/2 cup seasoned rice vinegar 1/2 cup olive oil 2+ cloves garlic, sliced 1/8 cup parsley 1 tbsp sugar 1/4 cup chopped cilantro 1/2 cup onion sliced into 1/2 rings 1/4+ cup jalapenos w/ juice sliced lengthwise How to prepare Bring all ingredients to a boil except carrots . Pour mixture over carrots and let sit at least 2 hrs. Enjoy! These keep for a very long time, at least 2-3 weeks, put in airtight container. Refrigerate before eating. Share/Bookmark
Ingredients 12 oz cups beer 1/2 cup italian salad dressing 5 cloves garlic (minced) 2 tbsp lemon or lime juice 1 tbsp sugar Salt/pepper 3 cloves Worcestershire sauce 2 tbsp vinegar How to prepare Combine all ingredients in a lb pan. Add beef fajitas then over and chill in refrigerator over night. Share/Bookmark
Ingredients 2 cup tomatoes, diced 1/4″, including juice 1/4 cup yellow onion, diced 1/4″ 2 green onions, finely chopped 1 tbsp canned jalapenos, seeded and finely chopped 2 serrano chiles, seeded and minced 2 tsp fresh lime juice 1/4 tsp ground cumin 1/4 tsp dried mexican oregano, crumbled 1/4 tsp salt 1/4 cup cilantro leaves, chopped How to prepare In a food processor or blender, process about 30 seconds 1 cup crushed tomatoes with added puree (such as progresso) mixture should still be somewhat chunky. Add crushed tomatoes to other ingredients in bowl and mix well. Can be refrigerated....
