Cut chicken in 1/4-inch cubes. Combine picante, cumin and salt in skillet. Cook about 4 minutes; stir until done. Put in covered dish and chill. Mix sour cream, mayo, avocado and celery in 6-cup container. Add chicken mixture and stir well. Spoon salad on lettuce. Sprinkle bacon on top. You may substitute pecans or sliced almonds for bacon.
For the Mexican Cinnamon Ice Cream:<
bls oil. Saute red onion for 3 minutes. Add corn and
Put all ingredients into a small bowl.
Whisk.
Add to steaks or chicke in refrigerator baggies.
marinate for at least one hour in the refrigerator,.
If making Hamburgers, add the entire marinade to 1 lb of hamburger meat. Mix well before making patties.
ides. Cover and chill sauce for up to a week.
eans mixture. Cook on Low for 9 1/2 hours or
Drain tomatoes in a strainer for 15 minutes.
Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.
In a large gallon pitcher combine the lemonade and limeade concentrates. Dilute with only (3) cans of water for each concentrated mix (most package directions instruct you to add 4 1/3 cans after you empty the container) of which will total 6 cans of water. Pour mixture into a large punch bowl. Add the liter of ginger ale. Slice the fresh lemon and lime and float in the punch along with ice, stirring well to chill. Any additional lemon and lime slices can be used for garnish on cups or serving glasses.
epper in a bowl. Marinate for 20 minutes to 1 hour
Spread cream cheese on both pieces of bread.
Put avocado on top of cream cheese on one piece of bread.
Squeeze lemon over avocado, sprinkle salt, and then drizzle with taco sauce.
Put other piece of bread on top (cream cheese side down of course).
Optional: Make a bunch, cut into squares or other shapes and serve as finger sandwiches.
Fun for Cinco de Mayo!
Preheat oven to 350 degrees Fahrenheit. Grease casserole dish.
Combine all ingredients and put into a greased casserole dish.
Bake for 30 minutes.
In a large saucepan, sate onion in oil.
Add the canned chilies, garlic jalapeno and cumin.
Stir in the broth, tomato sauce and canned tomatoes with garlic and onion.
Bring to a boil.
Reduce heat; stir in chicken, and simmer uncovered for 10 minutes.
Add cilantro, lime juice salt and pepper.
Once served top with chips, cheese and sour cream if desired.
o 350\u00b0F (325\u00b0F for dark or nonstick pans). Place
ot, return to the pan for 10 more minutes.
When
about 45 minutes. Let stand for 10 minutes before serving.
Combine cottage cheese, sour cream, pepper Jack cheese, scallions, cilantro, Worcestershire sauce, garlic, cumin, salt, and pepper in a large bowl. Refrigerate for 2 hours to allow flavors to develop.
Fill a large pitcher, 3 gallon pitcher, with ice and fruit.
Pour sugar on top.
Add the wines and liqours.
Mottle the fruit with a potato masher to release the juices.
Marinate from 3 to 9 days for fuller flavor!
Serve over ice, with seltzer, straight up!
Mix all ingredients and toss to blend.
(Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally).
Can also add chopped jicama, chopped green onions, chopped jalapeno, chopped red peppers, garlic... the possibilities are endless! Cha Cha Cha!
Add ingredients in the order given to your bread machine.
Set for regular or rapid bake cycle.
Slice avacados in half, remove the pit, and scoop out the flesh with a spoon.
Add lime juice and mash.
Add remaining ingredients and stir to combine, chunks are more than acceptable!
Check for seasoning, and add more salt of needed.
Cover bowl with saran wrap, pressed down to the very top of the guacamole to prevent from browning. Chill until ready to serve.
Serve over tacos or burritos, or with tortilla chips!