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!
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 ...
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.
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 ...
Preheat the oven to 400\u00b0F.
Heat 1 tbsp of the oil in a skillet on medium heat. Add onion, garlic and pepper and saute 3 mins, until soft. Stir in tomato and cook 3 mins. Add hot sauce. Season to taste.
Spoon mixture into 4 individual shallow ovenproof dishes. Make a well in center of each dish. Break an egg into a cup and carefully pour into well. Repeat with remaining eggs and dishes. Bake 8 mins, until eggs are set.
Meanwhile, heat remaining 1 tbsp oil in skillet on high heat. Fry tortillas 30 seconds each side, until crisp. ...
Preheat the oven to 350\u00b0F. Line 2 baking pans with parchment paper.
Heat a large skillet on medium heat. Add onion and spray with no stick cooking spray. Cook and stir for 2 mins or until soft. Add tomato, pepper and paprika; cook and stir for 3 mins or until vegetables soften. Stir in beans. Season with salt and pepper.
Place half the tortillas on prepared pans. Spray with cooking spray; top with remaining tortillas (you should have 4 stacks). Spread bean mixture on each stack. Make an indentation in the center. Crack an egg into ...
Preheat the broiler.
Heat the tortillas by toasting them one at a time in a dry cast-iron skillet or directly over a gas flame until lightly toasted; Place on a baking sheet, spread each tortilla with 1/4 cup of refried beans, and cover to keep warm.
Working in batches as needed, heat the butter in a large skillet over medium-high heat until it is very hot but not smoking and the foaming has subsided; Crack the eggs directly into the hot butter and reduce the heat to medium-low or low; Fry the eggs, shaking the pan occasionally to keep ...
Preheat oven to 400 degrees.
Pour enchilada sauce into a blender. Remove 1/2 cup of the hash browns from bag and place in blender. Blend until very smooth, to thicken up the enchilada sauce. (The sauce will get warm from the heat of the blender.).
Heat a waffle iron to medium high heat. Brush both top and bottom of waffle iron with a little oil. Scoop a scant 1/2 cup of hash browns, and place in waffle iron. Repeat 5 times, making sure the potatoes are in separate areas. (You may need to cook in batches, depending on the size of your ...
In large skillet, heat olive oil.
Add onion and green pepper, cook until tender.
Add tomato, garlic, jalapeno, if using, oregano, salt, hot pepper sauce, tomato sauce and water.
Simmer, covered for 20 minutes.
Uncover.
Break eggs, one at a time, into cup and slip into sauce.
Cover and simmer over low heat until eggs are set, about 5 minutes.
Serve over tortillas or toasted English muffins, topped with some of the sauce.
Enjoy!
Heat chili.
Cook eggs sunny side up.
Place eggs over chili and serve with warmed tortillas.