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These recipes are from Mexico.

Refried Beans - Frijoles Refritos

6 servings

2 c Cooked Beans
3 tb Lard Or Bacon Drippings
1/2 c Grated Longhorn Cheese

Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and simmer for 5 minutes. Top with cheese and serve when melted. NOTE: this along with green chili and/or salsa is a great burrito filling.

Chili con carne

2 cans red kidney beans
2lbs lean ground beef, browned and drained
chili powder to taste (I make it HOT)
2 cans whole tomatoes coarsely chopped
1 small can tomato paste
2 squares bakers chocolate (bitter or semi-sweet)
2tsp caraway seeds
1/2 C flour
1 large onion
salt, pepper, to taste
garlic 3 cloves, finely chopped
one med. can tomato juice

Heat flour and caraway seeds in large pot until flour is browned and seeds are crispy and hot. add remaining ingredients and cook until well married- 3 hours at least, adding small amounts of water as necessary to avoid scorching serve with cornbread.


Sopa de frijoles

Mexican bean soup

6 servings

1/2 lb ground chicken breast, skinless -- cooked
1/2 c onions -- chopped
1/2 c bell peppers -- chopped
1 pkg taco seasoning mix
8 ozs taco sauce
15 1/2 ozs red beans, canned -- drained and rinsed
15 ozs dark red kidney beans, canned -- drained
and rinsed 14 1/2 ozs crushed tomatoes
1 c water

In a skillet, cook chicken, onions, and peppers until vegetables are tender and meat is no longer pink. Add taco seasoning mix, taco sauce, beans, tomatoes, and water. Simmer for 30 minutes.


Santa Fe Cranberry Relish

1 bag cranberries
1 jalapeno, seeded and de-veined
l green onion
1 tsp dried cilantro
1/4 tsp. cumin
3/4 cup sugar

Put all ingredients in food processor and process to a coarse grind Let set overnight for flavors to blend. Better on day two!)

(Wonderful as a substitute for traditional cranberry relish -- great with turkey, chicken, ham, or beef! A fresh, zingy salsa to be served with Mexican food . . .


Turkey Chili

(great with leftover turkey!)

1 cup chopped green bell pepper
1 1/4 cups chopped onion
2 cloves garlic, minced
3 tablespoons oil
2 cans (15 1/2 oz each) kidney beans, drained
1 can (28 ounces) stewed tomatoes, crushed
1 cup red wine
3 cups cooked turkey, cut into 1/2-inch cubes
1 tablespoon chili powder
1 tablespoon cilantro or 1 teaspoon dried
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt

In 3-quart saucepan over medium high heat, sauté bell pepper, onion and garlic in oil for 5 minutes until vegetables are tender-crisp.

Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt. Increase heat to high and bring mixture to a boil; reduce heart to low and simmer mixture, uncovered, for 25 minutes. To serve, garnish with additional chopped onion or cilantro, if desired.

Makes 6 servings.


Chili con carne II

2 lbs. beef stew meat
2 tbsp. oil
1 cup chopped onion
1/2 cup chopped celery
2 minced clove garlic
1 1-lb. can tomatoes (undrained)
1 or 2 beef bouillon cubes
1 4-oz. can chopped green chilies (drained)
1/2 tsp. celery salt
1/2 tsp. cumin seed
1/2 tbsp. chili powder
1 16-oz. can red kidney beans (drained)

Brown meat in oil in large skillet, along with onion, celery and garlic, till onions are tender and meat is brown.
Add remaining ingredients through chili powder. Bring to boiling, lower heat.
Simmer, stirring occasionally, about 2-1/2 hours or till meat is tender.
Add beans, cook 15 minutes more. Serve over rice.
4-5 servings. Serve over rice or noodles, or/and toasted hamburger buns...


Salsa

3-5 yellow chiles (more or less depending on how you like the heat)
1 jalepeno chopped and de-seeded(more or less depending on how you like the heat)
Add Salt and pepper to your liking
2 cloves of garlic finely chopped or 2 tablespoons garlic salt
1 32 oz can of stewed tomatoes juice and all,
1 bunch green onions chopped whites and all
2 bunches cilantro chopped ( just the leaves),
you can chop the chiles just the way they are or if you prefer i tend to roast them over the fire for a few minutes then peel the skin off and chop into small pieces you can leave the seeds in if you want they tend to add more heat which is good if you like it hot!
in a large bowl add the tomatoes green onion and cilantro mix throughly add the chiles and refrigerate for about 1 hour stir again and enjoy.

Serve This With Enchiladas:

1 lb ground beef
1 white onion finely chopped
2 tomatoes finely chopped
3 green chilies finely chopped(mild)
1 package corn tortillas
1 32 oz jar red or green enchilada sauce. Green is spicier and more flavorfull.
2 cups of shredded sargento mexican blend cheese you can use any kind of cheese you like...

Brown groud beef add the chopped onion,tomatoes & green chilis let cook for 15 minutes on low till veggies are nice and soft.

In a medium sized frying pan add about just enough oil to cover the bottom of the pan and heat up once hot add corn tortillas heat until just plyable and soft do this to at least 12 tortillas then put aside.

Grab a large baking pan(i use a 9x13 sized pan).Add one half of enchilada sauce to bottom of dish then place one corn tortilla on bottom of dish and add a spoon of meat and a pinch of cheese and roll up tightly do this to all tortillas, when done add rest of sauce and cheese cook in a 350* Degree oven for 15 minutes untul cheese melts and sauce is bubbly!!!


Index Appetizers Dips Soups 1
Soups 2 Main dishes Main Dishes 2 Duck Recipes
Thanksgiving Seafood Fish Paraguay Recipes
Index Dis & Dat... from sunny Spain Mexico!
England, mate Chinese Recipes Vegetables Vegetables 2
Salads Cheesecakes Cakes et al... Desserts & Sweets
Cookies Kid's favorites Drinks Tips & Substitutes
Scotland's Haggis Pasta Amish Recipes




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© Sibelle 1999

Anything that I have on these pages I either believe to be in public domain, or I've asked permission to use. In most cases there is a link. the ones that do not ... well... I'm just learning *G* and didn't know. So if you see anything that you recognize as yours, email me. I will instantly either link you to it or take it out, as you may wish. Thank you for your understanding.