|The Big Oyster: History on the Half Shell|
|by Mark Kurlansky|
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable sto...
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Place meat into medium sized pot. Add garlic, cumin, bay leaf and enough water to cover meat. Bring to a boil. Lower the heat and simmer until meat ...
Prepare desired filling; stuff each taco shell with 2 or ... teaspoons oregano leaves, 2 teaspoons salt, 1 teaspoon pepper and 2 garlic cloves, minced; heat.
Cook and stir ... Shred (cut into long thin pieces) : Chop: Fill taco shells with meat mixture. Top each with: Serve with bottled hot sauce. 10 servings.
Mix thoroughly ingredients for taco shells. Fry 1/3 ... filling. For filling, cook all ingredients together. Fill taco and top with lettuce, cheese, etc.
To make meat shells, combine ingredients; ... Combine sour cream, taco sauce, olives and ... for 10 minutes. Garnish with taco sauce. Yield 32 tartlets.
To make meat shells, combine ingredients; ... Combine sour cream, taco sauce, olives and ... Sprinkle over each tartlet. Bake at 375 degrees for 10 minutes.
For meat shells, combine all ... Combine sour cream, taco sauce, olives and ... at 375 degrees for 10 minutes. Garnish with taco sauce. Makes 32 tartlets.
Mix dry ingredients ... circular motion to make shell. It will dry quickly, then flip shell over and cook about 15 seconds. Fill with your favorite things.
Boil or microwave ... 5 minutes. Add broth and picante sauce. Simmer uncovered 15 minutes. Fill shells. Add cheese, lettuce, and extra salsa if desired.
Beat eggs until light. Mix cornmeal, butter, cornstarch and salt with milk until smooth. Add to eggs. Fry on griddle like pancakes at 425 degrees.
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