killet over medium-high heat for about 2 minutes.
Add
Place ground meat in pot, add oil, garlic powder, salt and pepper.
Brown ground meat.
Add beans and tomatoes.
If making mexican add chili powder.
Simmer for 1 hour.
Top with either sour cream for mexican or parm cheese for italian.
Let stand at room temperature for about 20 minutes to let
Mix all spices together.
Store in airtight container. Will keep for 6 months to a year.
7 teaspoons of this spice mix is the equivalent of one 1.25 oz packet of store bought taco seasoning. This recipe makes the equivalent of 4 spice packets.
To make tacos- mix 7 tsp (or 2 T and 1 t) to 1 lb ground meat that has been browned and drained of fat. Add 3/4 cup water and stir to blend. Cook til water has evaporated.
o use as a sauce for the burritos. Add salt and pepper
Preheat oven to 400\u00b0F (205\u00b0C).
Prepare filling by mixing refried beans, chilies, cumin and garlic together in a bowl.
Spoon approximately 4 ounces bean filling into the center of each tortilla and top with about one tablespoon of cheese.
Fold in ends and then sides.
Place burritos seam side down on baking sheets that have been sprayed with vegetable oil spray.
Bake for 20-25 minutes until golden brown.
harred and blistered, turning occasionally for even roasting. About 2 -3
eep hot oil (375 degrees) for 10 to 20 seconds, or
Artichokes:
Cut off stems at bottom of artichoke, then cut off top stems.
Use
scissors
to
cut off sharp points of remaining
leaves.\t (I
pull
off\tthe
tough,
bottom
row). Submerge artichokes in
water in a large saucepan and boil for 40 minutes.
(You
can
also microwave them, check your oven's cookbook.) They are done when a leaf can be pulled off easily. Drain upside down and cool.
Brown hamburger, drain.
Add chili mix; place hamburger and corn in bottom of casserole dish.
Spread Cheez Whiz on top of hamburger.
In separate bowl, mix cornbread adding corn.
Spread this mixture on top of hamburger mixture and Cheez Whiz.
Bake 425\u00b0 for 30 to 40 minutes until knife comes out clean.
Saute all together the meat, onions and bell pepper until all of red color is gone.
Add seasoning.
Drain off fat.
Add tomato soup; simmer until seasoned well.
Make up regular corn bread recipe for topping.
Place hot meat in shallow steam table pans, about 1/2 full.
Add drained corn over top of meat.
Pour corn bread mixture over top.
Bake in a 400\u00b0 oven until bread is browned.
Cut into 18 servings per pan.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For MEXICAN SEASONING MIX:
Combine ingredients (add 1/2 teaspoon SALT-SPICE) and store in covered container at room temperature. The spice mixture keeps for one year. Makes 5 1/2 tablespoons.
For SALT-SPICE:
Combine all ingredients, stirring well. Store the Salt-Spice in a pepper grinder and use it to season foods. Makes about 1/2 cup.
For the dry mix: Combine all
ool, freeze. You may use for stroganoff, stew, flour & season and
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
ke corn tortillas - see my recipe for tortillas de maiz here.