Hot Food & Recipes

Servings: 6 Servings
Category: Mexican
Ingredients

• 2 Cloves Garlic, Peeled
• 1 sm Onion, Peeled & Quartered
• 1 1/2 c Long Grain White Rice
• 4 tb Bacon Fat (Drippings)
• 1 md Mild Green Chile — Roasted
• & Peeled
• 1/2 Carrot Cut Into 1″ Chunks
• 3 c Chicken Stock
• 3 Threads
• 1 tb Tomato Paste
• 1 lg Tomato
• 1/2 ts Salt
• 1/4 ts Pepper
• 2/3 c Cooked Green Peas
• 1 tb Parsley, Minced
• Saffron

Directions
Use the metal blade of the food processor – drop the garlic through the feed tube with the motor running.Add the onion, Pulse to chop. Sautee the garlic, onion and rice in the oil, stirring constantly, until the rice is lightly browned (about 3 minutes). Remove from the heat. Seed and stem the chili pepper. Place in the workbowl of the food processor along with the carrot. Pulse to chop coarsely. Add to the skillet along with 1/3 of the stock. Simmer 4 to 5 minutes. Bring the remaining stock to a boil in a saucepan. Add the saffron and tomato paste. Use the shredding disk of the food processor to pulp and peel the tomato. Add the tomato pulp and the boiling stock to the skillet. Bring to a boil. Reduce heat. Cover. Simmer for 15 to 20 minutes. Uncover. Add the peas. Add additional stock if the rice seems dry (DO NOT STIR THE RICE). Cook uncovered until the rice is tender (about 5 minutes). Add salt and pepper to taste. Fluff the rice gently with a fork just before serving. Garnish with minced parsley. Recipe By : Joel.Ehrlich@salata.com (Joel Ehrlich) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 4 Servings
Category: Mexican
Ingredients

• 1/2 c Minced Onion
• 4 Dried malagueta chiles,
• -stems and seeds removed
• -crushed, or substitute
• -Piquin chiles
• 2 ts Olive Oil
• 1 c White rice
• 1/2 c Boiling water
• 1 1/2 c Coconut milk

Directions
Saute the onion and chiles in the oil until the onions are soft. Add the rice and continue to saute until the rice turns opaque. Combine the water and coconut milk and bring to a boil. Add the rice mixture and bring back to a boil. Lower the heat, cover and simmer for 30 minutes or until the rice is tender. Remove the chiles and fluff the rice with a fork before serving. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Mexican
Ingredients

• 1/2 c Olive oil
• 1/4 c Tomato sauce
• 1 Frying chicken cut up
• 1/8 ts Saffron (powdered)
• 1 Small onion chopped
• 2 1/2 c Chicken broth
• 1 Clove Garlic; Minced
• 1 c Uncooked rice
• Salt and pepper to taste

Directions
Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender. Recipe by: Shareware RECIPE CLIPPER 1.1 Posted to MC-Recipe Digest V1 #913 by The Meades on Nov 17, 1997

Servings: 6 Servings
Category: Mexican | Chicken | Rice | Low-fat/low
Ingredients

• 1 cn Tomatoes — (15 ounces)
• 1 1/2 c Low sodium chicken broth
• 3 lb Chicken — skinned & cut up
• 1 ts Canola oil
• 1 lg Onion — chopped
• 1 sm Green bell pepper — seeded
• And chopped
• 2 Garlic cloves — minced
• 1 c Long-grain rice
• 1 ts Oregano
• 1/4 ts Ground cumin
• 1/4 ts Pepper
• 1 Bay leaf
• 10 oz Frozen peas — thawed
• Salt
• 1/4 c Green onions — thinly
• Sliced

Directions
1. Drain liquid from tomatoes into glass measure and add enough broth to make 2 cups liquid. 2. Rinse chicken and pat dry. Heat oil in a 5 quart pan over medium high heat. Add several pieces of chicken (do not crowd pan) and 2 tablespoons of water; cook, turning as needed, until chicken is browned on all sides (about 10 minutes). Add more wate r, 1 tablespoon at a time, if pan appears dry. Repeat to brown remaining chicken, setting pieces asided as they are browned. Discard all but 1 teaspoon of the drippings. 3. Add chopped onion, bell pepper, and garlic to pan; cook, stirring, until onion is soft (about 5 minutes). Stir in tomatoes (break them up with a spoon), broth mixture, rice, oregano, cumin, pepper and bay leaf. Bring to a boil. 4. Return chicken to the pan. Reduce heat, cover, and simmer until meat near thighbone is no longer pink. Cut to test (about 45 minutes). Add more broth as needed to prevent sticking. Stir in peas, season with salt to taste. Just before serving garni sh with green onions. Recipe By : Sunset Low-Fat Mexican Cookbook From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Mexican | Ethnic | Easy | Main dish
Ingredients

• 1/2 c Olive oil
• 1 Frying chicken cut up
• 1 Small onion chopped
• 1 Clove garlic minced
• Salt and pepper to taste
• 1/4 c Tomato sauce
• 1/8 ts Saffron (powdered)
• 2 1/2 c Chicken broth
• 1 c Uncooked rice

Directions
Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender. Posted to the TWSU BBS (316-689-3779), compiled by the Sysop. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip

Servings: 4 Servings
Category: Mexico | Poultry
Ingredients

• 1/2 c Oil
• 1/2 c Lime juice
• 1 c Tequila
• 1/4 c Tomato paste
• 2 Garlic cloves
• 1 Jalapeno chili
• 1/2 ts Salt
• 1/2 ts Chili powder
• 1/2 ts Cumin
• 1 1/2 lb Chicken breast
• 10 Flour tortillas
• 3 tb Oil
• 1 Bell pepper
• 1 Onion
• 1 Tomato
• Sour cream

Directions
Mince garlic. Cut bell pepper and onion into strips. Cut tomato into chunks. In a glass bowl or baking dish, combine 1/2 cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin. Blend well. Add chicken, cover, and marinate in refrigerator at least 6 hours or overnight. Preheat oven to 350F. Wrap tortillas in aluminum foil. Bake 15 minutes while preparing fajitas. Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 Tbl oil. Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done. Add bell pepper and onion and cook 3 minutes more, just until vegetables are crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and cheese. Shared by Garry Howard From Hyatt Regency at Gainey Ranch File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 8 Servings
Category: Mexican & s | Vegetarian
Ingredients

• 1 Sheet frozen puff pastry
• -sheet; thawed
• 1/4 c Slivered almonds
• 1 c Apricot preserves
• 1/8 ts Cinnamon
• 2 tb Ground almonds; for topping

Directions
Yields 16 Empanaditas. Frozen puff pastry is used to make these easy fruit-filled empanaditas. They’re best served straight from the oven. PREP TIME: 20 minutes. COOKING TIME: 15 minutes. 1. Preheat oven to 400F. Spray a cookie sheet with vegetable cooking spray. On a floured board, unfold and roll out puff pastry sheet to a 12-inch square. Cut pastry into 16 3-inch squares. 2. In a small bowl, mix apricot preserves with almonds and cinnamon. 3. Top each pastry square with a heaping teaspoon of apricot preserve mixture. Fold squares in half to form triangles. Brush edges of triangles with water and press edges together with tines of a fork. Place triangles on prepared baking sheet. Bake empanaditas for 15 minutes or until puffed and golden brown. Transfer to a wire rack and dust with ground almonds. Serve warm. Add sizzle to your holidays with our traditional Southwestern fiesta. Simple and quick to prepare, these recipes take the stress out of entertaining. ‘Tis the Season: A Vegetarian Christmas Cookbook (Fireside/Simon & Schuster), by Nanette Blanchard; excerpt in Delicious! Magazine. M E N U — Carrot Salsa * Ole Corn * Green Chile Enchiladas * Zucchini & Hominy Soup * Apricot-Almond Empanaditas >Delicious! Magazine. >kitPATh mc-PER SERVING: 162CAL, 5.0G fat (26.1% cff) Fiber: 1.3 g; Carbs: 29.9; sodium 29mg >1998-Feb Eat-LF Archives at www.reggie.com Recipe by: Felicidades! by Nanette Blanchard Posted to EAT-LF Digest by KitPATh on Feb 02, 1998

Servings: 6 Servings
Category: Meats | Mexican
Ingredients

• 1 lg Sirloin Steak
• 2 lg Garlic Cloves
• 4 To 6 Medium Jalapeno Peppers
• 1 c Red Wine Vinegar
• 1 1/2 c Water
• 2 ts Salt
• 1/2 ts Pepper
• 1 ts Oregano
• 1 ts Cumin
• 1 ts Ground Red Chile

Directions
In a blender or food processor, grind the jalapenos and peeled garlic to a pulp. Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade. Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices. From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Mexican | Sauces | Vegetables
Ingredients

• 12 Green onions, chopped coarse
• 2 Med. whole tomatoes,
• -chopped medium
• 1 Cilantro leaf, chopped fine
• 2 tb Lemon juice from concentrate

Directions
Combine all ingredients and refrigerate at least an hour. Best if served over fajitas with sour cream and freshly grated cheddar. Use the cilantro judiciously! It is easy to overpower the remaining ingredients.

Servings: 1 Servings
Category: Mexican
Ingredients

• 10 lb Meat-venison roast/pork
• Roast mix — any roasts
• 10 lb Massa
• 1/2 – 3/4 can
• 1 lg Jar
• 1 Reg jar
• 1 lg Jar
• Salt
• Lard — (the big can)
• Chili powder
• Garlic powder
• Cumin

Directions
Boil the meat with garlic powder until mushy. Drain broth and flake mushy meat. Season with all the cumin and salt. Add 1/2 cup of the broth back to make the consistancy more mushy. (you can do this step the day before) Mix the lard, salt and chili powder to the Massa. Add in enough of the broth to make the Massa spreadable. Take one package of corn husks which have been soaked for 30 minutes in water and separate. To make the tamales, spread some Massa mixture (about 1 or 2 tablespoons) over the corn husk, about 1/4 inch thick, starting about 2 inches from the bottom of the husk. This part will have no Massa and will be folded over the tamale to seal it. Put about 1 tablespoon of filling into the tamale, roll, fold over the empty corn husk to seal. When you have made about 2 to 3 dozen, stand upright in a pan with either a steamer or wadded aluminum foil to keep the tamales straight, open end up. Put about 2 inches of water in the pan and pour more broth INTO the open ends of the tamales to soak. Cover and steam for 45 minutes to an hour. (Increase or decrease steam time depending on how many tamales are in the pan) The great part of this recipe is tasting the batch you just made to see if it is tasty. Increase the heat by adding a diced jalapeno or serano pepper. The chili powder adds enough heat to spice them, but children can still eat them. The peppers are for the die-hard dragons in the group. Also, if you don’t get the Massa salty enough you should adjust that. Vary each batch, label, wrap 6 to a package with freezer paper and enjoy! Recipe By : From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip