* Place Scoops on sheet tray.
* Fill each scoop with 1 teaspoons guacamole.
* Top each filled scoop with 1 teaspoons salsa.
* Sprinkle Alouette(R) Crumbled Goat Cheese Provencal liberally on each assembled mini taco.
* Serve as a passed hors d'oeuvre.
Alternative serving suggestions: Top with Alouette(R) Goat Cheese Crumbles, Feta crumbles or Feta Mediterranean crumbles.
Place eggs and yolk in top of large double boiler.
Add sugar and whisk lightly to mix.
Add the butter, rind and juice.
Cook, uncovered, over moderate heat, stirring frequently, for 20 to 25 minutes or until mixture is as thick as heavy cream sauce. Strain.
Spoon into 4 dozen baked mini shells (recipe follows). Bake at 325\u00b0 for 8 to 10 minutes.
Pipe or spoon on whipped cream.
too. I recommend this basic recipe: Recipe #188835.
Cook beef, onion
Cook chicken in lemon juice until just cooked through.
Warm tortilla.
Build taco: Place remaining ingredients onto warmed tortilla.
Special Notes :.
These can be a bit messy to eat, but filling! I make myself 2 for dinner with a salad. Tomato and Lettuce are optional.
Since these tacos are built for a single serving, by adjusting the recipe the whole family can enjoy as many as they want! Or, even make theirs on a bigger corn tortilla.
Mix to combine spices for the taco seasoning. Heat skillet on medium heat and add oil. Add turkey and cook over medium to medium high heat while breaking up the meat with a spatula. After 3-4 minutes add chopped garlic and taco seasoning.
Continue to cook until turkey is done.
Usually you will want to use half the taco seasoning from the above recipe and save the remaining for another taco night. For stronger taco flavor use more seasoning.
To prepare tacos, use leaf lettuce as a taco shell and add condiments as you choose.
or tacos or anything else that takes shredded pork. This recipe makes
ortions of fish on individual tacos. Top with lettuce (or cabbage
Note: original recipe specified 3 tablespoons Korean kochujang
tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to
specially when it comes to tacos. My coating mixtures can be
in a blender. The original recipe does not require removing the
mini kosher dill pickles, tomato, ketchup and mustard).
This recipe was
Note: Tortilla recipe yields 8-10.
FLOUR
Saute sofrito sauce, sazon, cayenne pepper in olive oil in medium heat.
Add Morning Star Farm Griller Crumbles; cook over medium heat for 10 minutes.
Heat tacos shells in microwave 20 seconds.
Shred lettuce and dice tomatoes.
Create tacos with meatless meat, sour cream, guacamole, shredded cheese, and salad.
Cut each tortilla with 2 1/2-inch cutter into 3 rounds, making 4 dozen mini tortillas.
(Reserve scraps on shallow buttered baking sheet, sprinkle with seasoned salt, barbecue spice or your favorite herb and bake in hot oven at 400\u00b0 for 8 to 10 minutes, until toasted.
Cool, then store in airtight container and use as nibblers.)
Cook hamburger until browned.
Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
Simmer for 3-5 minutes.
Press wonton wrappers into mini muffin cups.
Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
Bake in preheated 425\u00b0F oven for 8 minutes, or until the wontons are nicely browned.
Serve with extra salsa, sour cream, olives and guacamole if desired.
ENJOY!
Brown hamburger, shred cheese, shred lettuce, cut tomatoes and heat taco shells in microwave until warm.
Put all the stuff in the shell and you eat it!
Make
individual tacos by layering on each plate in the order listed.
This recipe depends on how large your family is, so adjust accordingly.
This is large enough for 6 to 8 people.
ntil ready to serve the tacos.
TO SERVE:
Place