KITTY'S HOP SHOP Admin
Posts : 401 Join date : 2013-07-28 Age : 68 Location : ZAVALLA TEXAS
| Subject: MEXICAN RECIPES Mon Jul 29, 2013 6:14 pm | |
| MEXICAN RECIPES GOES IN HERE !!!!!!!!!!!!! | |
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KITTY'S HOP SHOP Admin
Posts : 401 Join date : 2013-07-28 Age : 68 Location : ZAVALLA TEXAS
| Subject: MEXICAN RICE CASSEROLE Fri Jun 27, 2014 5:37 pm | |
| Ingredients2 tablespoons canola oil3 cloves garlic, minced1/2 to 1 whole large onion, chopped4 cups long grain riceTwo 14.5-ounce cans whole tomatoesOne 10-ounce can diced tomatoes and green chiles, such as Rotel1 teaspoon cumin (or more to taste)1 teaspoon kosher salt1 teaspoon ground black pepper1/2 teaspoon cayenne pepper1/4 teaspoon turmeric6 to 8 cups low-sodium chicken broth (more if needed)1 1/2 cups grated CheddarFresh cilantro, chopped, for servingRead more at: http://www.foodnetwork.com/recipes/ree-drummond/mexican-rice-casserole-recipe.html?oc=linkbackDirectionsPreheat the oven to 375 degrees F.Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.Read more at: http://www.foodnetwork.com/recipes/ree-drummond/mexican-rice-casserole-recipe.html?oc=linkback | |
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KITTY'S HOP SHOP Admin
Posts : 401 Join date : 2013-07-28 Age : 68 Location : ZAVALLA TEXAS
| Subject: Cowboy Beans Fri Jun 27, 2014 5:46 pm | |
| Ingredients2 cups pinto beans, cleaned, soaked overnight in a non-reactive bowl and drained; liquid discarded1 ham hock1 bay leaf3 cloves garlic, peeled1 whole jalapeno chile5 cups water2/3 cup finely chopped white onion,2 slices thick-cut bacon, finely chopped4 ounces pork chorizo, casing removedSalt and freshly ground black pepperRead more at: http://www.foodnetwork.com/recipes/marcela-valladolid/cowboy-beans-recipe.html?oc=linkbackDirectionsIn a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat. Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender. If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking). Turn off the heat.Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes. Add onion and cook for about 3 minutes or until translucent. Transfer bacon and onion mixture to the pot with the beans. Wipe pan clean. In same pan cook chorizo over medium heat until crisp, about 1 minutes. Using a slotted spoon, remove the chorizo and drain on paper towels. Add to the beans. Season lightly with salt, if necessary. Stir the beans over medium-high heat until heated through. Remove the bay leaf and ham hock and discard. Ladle into bowls and serve.Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans. Proceed as above but reduce the cooking time to 1 hour.Read more at: http://www.foodnetwork.com/recipes/marcela-valladolid/cowboy-beans-recipe.html?oc=linkback | |
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| Subject: Re: MEXICAN RECIPES | |
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