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Results 81 - 90 of 266 for mexican vegetables
Mix the flour, sugar, baking powder and shortening together. Boil 2 cups water with cinnamon sticks and anise, strain and use water in the ...
Honey Butter: Heat 3/4 cup honey and 2 tablespoons butter until hot. Cinnamon Sugar: Mix 3 tablespoons sugar and 1/4 teaspoon ground ...
Brown chicken pieces in hot vegetable oil in frying pan or Dutch oven. Add onion and garlic. Cook until tender. Dissolve saffron in chicken ...
84. MEXICAN RELISH
Combine all ingredients; mix well. Chill. Serves with Fritos or tortilla chips.
In a large skillet, saut ... longer pink and vegetables are crisp-tender. Add the corn, ... minutes or until cheese is melted. Yield: 6 servings.
86. MEXICAN SLAW
Chop cabbage, onion and bell ... over the chopped vegetables. Add the pimento. Cover ... container in refrigerator for up to six weeks. Makes "lots."
Mix all ingredients except cheese. Pour half of batter into hot greased 10 1/2-inch cast-iron skillet. Sprinkle cheese. Then pour remaining ...
In 12-inch skillet, heat oil. Add rice; cook until golden brown, stirring often. Stir in remaining ingredients. Bring mixture to boil; ...
Cut beef steak into 1/8 ... reserved oil 1 to 2 minutes. Return vegetables to skillet and heat through. Serve beef mixture over lettuce. Serves 4.
Mix the dry ingredients. Add fruit juices and mix well. Pour in the oil slowly while stirring. Cut the bananas once lengthwise and then ...
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