o use.
For the huevos rancheros, preheat oven to 350 degrees
Lay one tortilla on each plate.
Spoon on cooked potatoes, then pinto beans. Top with eggs, and then the rancheros sauce.
Serve!
esired firmness.
To assemble huevos rancheros, place filled tortillas on four
Well, you just blend in a mixer the onion, garlic, tomatoe, chile ancho and chicken stock.
Push it trough a colander, bring it to boil.
Meanwhile drop one spoon of vegetable oil in a saucepan.
When it is very hot, put one tortilla in, turn it over, put some salt on it.
Place the tortilla in a plate, cook the eggs the way you like them ( over easy, sunshine) put the eggs over the tortilla and just drop this sauce over them!
When they are ready, just place a little bit of coriander untop.
Ahi tienes tus huevos rancheros!
Heat the lard or oil in a heavy skillet.
Carefully break two eggs into the pan.
With a spatula splash the whites with the hot fat until the whites are done and the yolks still liquid.
Sprinkle with salt and pepper.
Serve as is or use with my recipe for Huevos Rancheros.
Enjoy!
Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.
For the cornbread: Preheat oven to 425 degrees. Butter a 9-inch square baking pan. In a medium bowl, combine all the cornbread ingredients until just moistened. Pour into the pan and bake for 20 to 25 minutes, or until the bread is cracked on top, brown on the edges and pulling away from the pan. Let cool in pan for 10 minutes, then turn out onto a wire rack. When completely cool, slice into 1/2-inch slabs.
For the sandwiches: Using the broiler, toast cornbread slabs until lightly browned. Spread one side of each slab with butter, then ...
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
Place ingredients in blender and blend well.
For an authentic Magarita, mix three parts mix, 1 part tequila and 1/2 part Cointreau or Triple Sec and serve in a glass with salted rim. (To salt the rim, wipe rim of glass with lime skin and dip upside down in a plate of salt.
To make bartenders simple syrup, used in bars since it won't cloud or settle in your drink, take 1 cup water, 2 cups sugar and simmer or Nuke (microwave) until the sugar is dissolved, cool to room temperature Keep on hand.
irm. A more advanced and authentic cooking requires a rectangular omelet
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Turn selector control to \"Normal\".
Place bacon drippings and onions in 2-quart ovenware casserole.
Cook 7 to 8 minutes or until onion is tender.
Add chiles and tomatoes.
Continue cooking at \"Normal\" until some of the juices have cooked down, about 15 minutes.
Stir occasionally.
Add cheese cubes and stir. Whey they are almost melted, drop in eggs, one at a time.
Cover.
br>Notes: To be completely authentic, pulverize the peeled garlic with
Heat the oil in a large deep frying pan and fry the bacon until crispy then remove with a slotted spoon and drain on paper towels. Add the onion, garlic, chili peppers and peppers to the pan and saute for 5-6 mins until softened. Stir in the oregano, cumin and sugar and season with salt and freshly ground black pepper. Add the tomato puree and cook for 1 min then stir in the chopped tomatoes and salsa. Bring to a boil then reduce the heat and simmer for 10 mins.
To cook the eggs, make 4 wells in the mixture and gently break an egg into ...
Preheat oven to 325\u00b0F.
Oil a frying pan and place over high heat. Cook chorizo until well browned then transfer to paper towels to drain. Cover to keep warm.
In a medium bowl, whisk together eggs and cream. Wipe frying pan clean then melt butter over low heat. Cook egg mixture, stirring gently, until creamy.
Meanwhile, place tortillas on a baking tray and sprinkle with cheese. Warm in the oven until cheese has melted.
To make the tomato salsa, combine tomatoes, red onion, vinegar and oil. Stir in cilantro just before serving ...