Cover tightly with foil. Bake for 30 mins, or until shrimp
For the marinade: In a small
he oven to 300\u00b0F. For the fish, whisk oil, cornstarch
our in the fridge.
For the salsa:
Put the diced
To Prepare the Salsa Picante.
Prepare the day
4 hours. (Fix the Pineapple Salsa now so it can chill
ortillas and corn mixture.
For the salsa, combine all ingredients in
For the Tortilla Wheels:.
Beat
Add the garlic and saute for 1 to 2 minutes longer
For the salsa verde, combine all ingredients in a medium bowl.
For the bean puree, heat oil in medium saucepan. Cook garlic and onion, stirring, until onion has softened. Add beans and stock; bring to a boil. Reduce heat to low; simmer, uncovered, until almost all liquid has evaporated. Stir in cream; blend or process until smooth.
Cook fish in a large, heated oiled skillet until browned on both sides and cooked to desired doneness. Serve on bean puree, topped with salsa verde.
Toss tomatoes and sprouts in a large bowl. Whisk 2 tbsp of the oil and the lemon juice in a small bowl; season to taste. Set aside.
For the salsa verde, combine all ingredients in a medium bowl. Set aside.
Heat remaining 1 tbsp oil in a large nonstick skillet on high heat. Cook swordfish for 2-3 mins each side, until golden and cooked to desired doneness
Drizzle dressing over salad; toss well. Spoon salsa verde over swordfish. Serve with salad and lemon wedges.
Dice onions and bell peppers.
Saute in a small amount of oil for about 15 minutes or until they begin to tenderize.
Add the ground round and brown thoroughly.
When all the meat is browned, totally drain all the liquid from the pan.
Add the large can of hot salsa, the three cans of El Paso hot sauce and the chili powder.
Cook for about 1 1/2 hours at low heat.
Stir occasionally.
Add can of beer and cook for another 1 hour.
Add kidney beans and cook for 1 hour.
Taste and enjoy!
For the Halibut:
Heat a
In a large pot mix all ingredients well and simmer for one and a half hours.
Stir occasionally and reduce to consistency of your liking.
Place in sterilized jars.
Wipe the rim of the jars with a very clean damp cloth.
Put heated lids and rings on the jars and seal in water bath for 10-15 minutes.
Yield is a wild guess, depending on jar size.
Cook pasta in saucepan of boiling salted water according to package directions.
Meanwhile, for the salsa verde, place all ingredients in a food processor and process to combine. Season to taste.
Drain pasta and return to saucepan. Add salsa verde, tuna, tomatoes and 1/2 the green onions. Season to taste. Serve topped with almonds and remaining green onions.
*For mild salsa use 1 cup banana peppers and 1 cup hot peppers.
Soak beans overnight.
Drain.
Cover with about 2 inches of water.
Add salt.
Bring to a boil.
Add onion flakes and bacon. Cook over low heat for 30 minutes.
Bring to a boil.
Add hot salsa, picante sauce, taco sauce and parsley if desired.
Stir real good.
Add Tabasco sauce to taste.
Can add catsup for color (1/2 cup).
Cook over low heat for 4 to 5 hours, until done.
Very good.
Skin, core and chop tomatoes.
(I use a food processor.)
Chop onions, green peppers and chili peppers.
Put all in a pot; simmer until desired thickness (about 3 1/2 hours).
While still on stove simmering, put salsa in sterile jars and seal immediately.
Jars will seal on their own.
Blend all ingredients except cilantro and cook for 2 hours, uncovered.
Sterilize canning jars.
Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar.
Water bath the jars for 15 minutes.
*May add additional jalapenos if desired or if a hot salsa is needed, add 1 Scotch bonnet pepper.