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It sounds weird, but this ... the authentic take-out Mexican restaurants in San Diego, California. ... Note: I always deep fry on a back burner ... plate. Put a fried chile relleno in the middle. ... Microwave until piping hot.

Scoop out 4 or 5 balls of ice cream. Return to freezer. Mix crumbs, cinnamon and sugar. Roll frozen ice cream balls in half the crumb ...

Place six scoops about 1/2 ... a time) in deep hot oil at 350 degrees ... remaining ones. Serve immediately with ice cream topping. (Serves 6 persons.)

Sift dry ingredients together in ... 3-inch squares. Fry, several at a time, in deep fat at 400°F for 30 seconds on each side. Makes 40 sopapillas.

In a bowl mix flour, ... making a pocket. Deep fry immediately until golden brown. ... tomatoes. Top with taco sauce and sour cream, if desired.



Starting just below stem, cut ... oil in heavy deep pot to 375 degrees. Whisk ... Season to taste. Arrange chilies on platter. Garnish with salsa.

In saucepan, bring water, sugar ... lemon peel to deep fat and heat to 375°F. ... towels. Roll in granulated sugar or powdered sugar. Makes 24.

Preheat oven to 400 degrees. Heat oil in deep fryer or large saucepan. Cut ... Nacho sauce thinly on top of cheese. Bake until cheese is melted.

Sift together the dry ingredients ... oil to 400-425°F. Deep fry shapes until they are ... syrup. Add honey, blend and heat for 5 more minutes.

Scoop out 4-5 balls of ice cream. Return to freezer. Mix corn flake crumbs, cinnamon, and sugar. Roll frozen ice cream balls in half the ...

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