ups water and 1 Knorr Caldo de Tomate bouillon cube. Microwave for
ost popular fillings are pupusas de queso, pupusas made of cheese
Heat oil in a soup pot on medium-high heat.
Add onions, salt, cumin, sriracha, and garlic and saute until onions are soft.
Add chicken and saute for a few minutes until the chicken starts to cook.
Add water, caldo de tomate, frozen diced potatoes, frozen mixed vegetables, and the can of tomatoes, stir well and bring to a boil.
Reduce heat and let simmer for 10 minutes.
Bring back up to a boil and add dry pasta, and then boil for 9 minutes until pasta is tender.
Add more salt and pepper to taste.
poonfuls of my spanish rice recipe when serving.
r experiment, I often use Caldo de Res by Knorr. This is
oaching, make the SALSA DE JITOMATE DE MICHOACAN:
(Chiles and tomatoes
Serve with heated tortillas.
Caldo de Res is accompanied by chopped
heese
Add the Pico de Gallo in the middle of
ith a layer of dulce de leche.
Variations: *Filled cookies
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
Pour rice into a deep pot and stir in enough oil so that every grain is coated.
Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
Add onion and green pepper, cook until they become soft, add more oil if needed.
Stir in tomato, cook for 2-3 minute.
Tilt pot, remove any excess oil w/ spoon.
Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
Pour water over rice (DO NOT STIR), then cover.
Bring to a boil, then lower heat and cook for ...
Heat oil in large saucepan over medium-high heat. Crush noodles and add to saucepan. Stir to coat with oil. Cook 2 minutes or until browned, stirring constantly. Add peppers, onion and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
Stir in tomato sauce, water and bouillon. Reduce heat to medium-low, cover and simmer 10 minutes or until pasta is tender. Stir in chicken and seasoning. Sprinkle with cilantro.
In a stock pot, add diced onion and olive oil. Saute until clear.
Add seasoning packet and all other \"dry\" ingredients.
Continue to saute dry ingredients for a few minutes, stirring often.
Whisk in the water and lime juice (if using)and heat to boiling.
Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
Stir thoroughly and reduce heat to a simmer.
Let simmer for ~30 minutes and enjoy
It's even better the next day.
double batch of the recipe, make sure to cook the
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce.
Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until ...
Wash chicken well.
Skin adds flavor.
Remove if you wish.
Add water to cover well.
Add mint, garlic, onion and salt.
Simmer almost at a boil 1 to 2 hours, then add carrots and zucchini. Simmer until vegetables are tender.
If you wish to add potatoes, boil them separately and add when ready to serve.
Delicious when topped with diced onion and crushed oregano.
Squeeze a bit of lime on top.
Cook the chicken in a large pot with the onion sliced and the salt for 40-50 mins on med/high heat.
After chicken is done remove 1oz of chick broth for later use.
Let chicken cool down on plate. Then tear to small pieces for casserole. Set aside.
While Chicken is cooling clean and remove cover from tomatillos. Clean and remove ends from Serrano Peppers.
Cook the tomatillos and Serrano peppers in pot until tomatillos are completely soft ( some may split open, still use).
Place cooked tomatillos and peppers into blender w/ ...
In a food processor, finely chop onions, celery, and garlic.
Puncture jalapeno with a knife.
In a stockpot place chicken, water, salt, pepper, corn nibblets, and the punctured jalapeno along with chopped onions, celery, and garlic and bring this to a boil.
Tuck the cilantro into the ball infuser and drop into stockpot.
Let everything simmer for about 20 to 30 minutes.
Add halved potatoes and simmer for 5 minutes.
At this point taste the broth for flavor. Add salt if needed.
Add carrots and chayote and simmer for another 5 ...
Cut onions in large chunks and chop cilantro.
put chicken in a very large pot. I cut the legs off of the thighs.
Cover with water.
Add bouillon cubes.
Bring to a boil
Add whole garlic cloves, onions, salt,and cilantro.
Lower heat and simmer 1 hour and fifteen minutes.
While chicken cooks peel and cut potatoes into large pieces.
Cut zucchini and squash into 1.5 inch slices.
Cut celery into 1 inch pieces.
Quarter the cabbage.
Cut corn into 3 inch pieces.
Remove any fat at this point if you wish and you can ...