Spread each tortilla evenly with cream cheese. Arrange lettuce evenly over cream cheese to within 1 inch of top edge. Top with single layer of bell pepper strips. Evenly layer turkey slices over bell pepper. Sprinkle with scallions and avocado.
Starting with bottom edge, tightly roll up each tortilla.
To serve, trim off uneven ends of rolls. Cut rolls into 1-inch slices; arrange on serving platter.
Garnish with thinly sliced radishes.
luff rice with a fork from the edges to the center
Mix tomatoes, red onion, olives, avocado and lettuce in a large bowl with parsley, olive oil, red wine vinegar, oregano, and lemon juice.
Add salt and pepper to taste, toss.
Top with feta.
Whisk together olive oil and Champagne vinegar.
Place greens in a nonreactive serving bowl and drizzle with vinaigrette. Toss to coat. Add remaining ingredients to greens, season with freshly ground black pepper and lightly toss.
Sprinkle with chives and serve.
Combine aioli ingredients (mayonnaise, basil, garlic, salt and pepper) in a mixing bowl. Spread on toasted bread slices.
Layer chicken breast, tomato, lettuce, avocado, and bacon on a slice of bread. Top with another bread slice and enjoy!
Heat oil to medium temperature. Place all ingredients in oil except sugar. Cook on medium temperature for 2 1/2 to 3 1/2 hours.
Take sugar and caramelize in small pan over medium heat almost to burn.
Turn meat mixture heat to high and add caramelized sugar, stir and cook for an additional 15 minutes.
Drain meat thoroughly.
Serve with pico de gallo salsa, fresh homemade tortillas, frijoles and margaritas.
Source: Luis Sanchez, Ernesto's Mexican Food, Sacramento, California.
Heat Mexican Meat separately from beans.
On each plate, layer chips, meat, then beans, lettuce, tomatoes and cheese preference to taste.
You may make the angel food cake from scratch, if desired.
Mix the first 3 ingredients until creamy.
Tear the angel food cake into bite-sized pieces and layer with the creamed mixture. The last layer should be the creamed mixture.
Top with the pie filling of your choice.
(I recommend blueberry or cherry.)
Chill and serve.
bake and cool angel food cake cut off 1\" slice off top hollow out middle of cake keep pieces melt chocolate add sugar and salt stir in egg yolk.
cool add egg whites to chocolate combine chocolate mixture with cake pieces.
fill cake put top back on let set serve with whip cream.
eeds from the guajillo chile, pasilla chile, and the New Mexico chile
owder, 1 teaspoons cumin powder, Mexican oregano, dried parsley, 1/2
tems and any woody part from the dried chiles.
Shake
I like to use a food mill for this. After pealing
In a food processor or blender puree tomatoes and garlic.
Add to enough hot water to make 4 cups.
Add 2 or 3 cubes.
Set aside. In heavy saucepan, put oil and rice.
Cook until golden brown. Pour off excess oil.
Pour tomato mixture in rice and salt; bring to a boil.
Cut an onion in fourths, reduce hat and place onion on top.
Cook for 20 minutes.
Buen Provecho!
b>Mexican.
Preheat broiler with rack set 5 to 6 inches from
Place mixture in blender or food processer with enough liquid to
Whisk together the cocoa powder, Mexican oregano, basil, marjoram, cumin, hot
n the bowl of a food processor, process the chocolate until
*NOTE: Pure chili powder is just that. Ground up roasted dry chilis blended to a fine powder. It is not the store bought chili powder mix that includes other herbs and spices. The spiciness of this seasoning mix depends on the chilis you select.
Combine all ingredients in mini-blender, coffee mill or food processor. Process until well blended.
Store in clean, dry airtight container. Shelf life is about 3 months. Shake well before using. Keep from heat, light and moisture.