Two Mexican Corn Salsa Recipes And A Cucumber Salsa Recipe

Mexican cuisine and salsa go hand in hand. In fact, there are numerous variations of salsa to fit almost any dish. Whether you like your salsa hot or mild, chunky or smooth, red or green, there is a salsa recipe out there that is perfect for you. The ingredients are what make different salsas unique. So remember, salsa can be made from any ingredient and can fit any taste.

Avocado-Corn Salsa

Poblano

This recipe produces 3 cups of salsa. The avocado and corn together make a tasty salsa that can be served over anything. A great tip is to roast the corn before making the salsa to create an even better variation of the recipe. This luscious salsa goes great paired with grilled fish and chicken or served with tortilla chips.

Two Mexican Corn Salsa Recipes And A Cucumber Salsa Recipe

What You Need:

4 ears fresh yellow corn ¾ cup water 1 medium tomato, chopped 1 jalapeno pepper, seeded and chopped ¼ cup chopped red bell pepper 1/3 cup chopped purple onion ¼ cup chopped fresh cilantro 1/3 cup white wine vinegar 2 tablespoons lime juice ½ teaspoon salt 1 large avocado

How To Make It:

Cut corn kernels from cob into a saucepan. Add ¾ cup water, and bring to a boil. Cover, reduce heat, and simmer 6 to 7 minutes. Drain and place in a bowl.

Stir in tomato and remaining ingredients. Cover and chill for 8 hours, if desired.

Serve as desired.

Black Bean-Corn Salsa

This recipe makes 8 cups of salsa. A great tip is to roast the corn beforehand. The roasted corn gives the salsa an extra crunch and is delicious. This salsa goes great served with tortilla chips.

What You Need:

3 ears fresh yellow corn ¾ cup water 3 medium tomatoes, peeled and finely chopped 2 15-ounce cans black beans, rinsed and drained 2 jalapeno peppers, seeded and minced 1 cup chopped fresh cilantro 1/3 cup lime juice ¼ teaspoon salt ¼ teaspoon pepper 2 firm avocados, peeled and finely chopped

How To Make It:

Cut corn kernels from cob into a saucepan. Add ¾ cup water, and bring to a boil. Cover, reduce heat, and simmer 6 to 7 minutes. Drain and place in a large bowl.

Stir in tomato and next 6 ingredients. Cover and chill.

Stir in avocado. Serve as desired.

Cucumber Salsa

This salsa is great during the summertime with its fresh ingredients. The recipe yields 1 ½ cups. Feel free to serve this with grilled chicken or fish, hot dogs and omelets. A sprig of fresh cilantro makes a nice garnish for this recipe.

What You Need:

1 large cucumber, chopped 1 garlic clove, minced 1 tablespoon diced poblano chili pepper 1 tablespoon diced purple onion 2 tablespoons diced red bell pepper 1 tablespoon chopped fresh cilantro 1 tablespoon lime juice 1 teaspoon olive oil ¼ teaspoon salt 1/8 teaspoon pepper

How You Make It:

Combine all ingredients in a medium bowl. Cover and chill.

Garnish, if desired. Serve as desired.

Two Mexican Corn Salsa Recipes And A Cucumber Salsa Recipe

Salsa is used in a lot of easy Mexican recipes. Instead of using store bought salsa, trying finding a great salsa recipe, and make it yourself.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

Chili Rellenos Recipe For Mexican Food Lovers

Do you enjoy good Mexican food? If you do, I'm sure you've had Chili Rellenos (pronounced Ree-lay-nos). And, if you haven't, you don't know what you're missing. I'm going to give you instructions on how to make a delicious Mexican dinner with my own Chili Rellenos Recipe that will impress your family and your friends.

Now, you can only get Chili Rellenos at a true Mexican restaurant. You're not going to find these at Taco Bell or any other fast food joint. Probably because it requires more preparation time and won't qualify for a quick drive-up and take out item.

Poblano

The main ingredient of the Chili Rellenos Recipe is the Poblano Pepper. This is a mild pepper that is of good size (approximately 5 inches to 6 inches) that can be stuffed easily with your favorite cheese or mixture.

Chili Rellenos Recipe For Mexican Food Lovers

First of all, the chili peppers have to be roasted and the outer skin peeled off. Then gently slice the pepper lengthwise and remove the seeds. Now you are ready to stuff the poblano. Although you can stuff the peppers with several mixtures, I use Monterey Jack cheese. You can use others, including Pepper Jack cheese, to "kick the heat up" a few notches. Cut slices off a block of cheese and stuff it into the Poblano pepper, being careful not to overstuff it.

The next step is to close the poblano with toothpicks, dust it in flour then dip them in a egg batter mixture made of egg whites whipped into a meringue texture. Mix up the egg yolks with a tablespoon of flour and add to the meringue mix.

The final step is to gently place the batter-dipped, stuffed poblanos into hot vegetable oil and cook, on both sides, until a light golden brown. Don't just drop the chili rellenos into the oil because splashing oil can cause severe burns and possibly a fire.

If you are going to eat the chili rellenos right away, put a slice of cheese on top of them and smother them with your favorite hot sauce. If you are going to eat them later, put them in the refrigerator covered with a paper towel. The next day (or days later) you can top them with a slice of cheese and pop them into the microwave. Just as good eating as when they were just cooked.

There you have it! Add some authentic Mexican refried beans from my refried beans recipe, top it with some "lip scorch'n hot sauce and you have a great tasting Mexican dish with my Chili Rellenos Recipe.

Chili Rellenos Recipe For Mexican Food Lovers

Rick Thomas is a former owner of 23 restaurants including 3 Mexican restaurants. Rick enjoys cooking specialty foods like Chili Rellenos, refried beans and making hot salsa. If you would like more Mexican recipes, along with pictures, please visit my site at [http://ez-recipes.info/Chili_Rellenos_Recipe.htm]

King Ranch Chicken Casserole - Texas' Favorite and Most Loved Casserole Recipe

King Ranch Chicken is probably the most well-known and loved casserole in Texas. But how chicken and the King Ranch came together is unknown to this day.

The King Ranch, the largest ranch in the Texas, is known for its cattle breeding and oil and gas reserves. But chicken has virtually no association with this ranch. Despite this mystery, this classic chicken casserole recipe is a part of Texas food tradition that should be experienced by all.

Poblano

King Ranch Chicken Casserole Recipe

King Ranch Chicken Casserole - Texas' Favorite and Most Loved Casserole Recipe

Ingredients

Sauce:

2 tablespoons unsalted butter

2 garlic cloves

1/4 teaspoon quality chili powder

Pinch of ground cumin

2 tablespoons all-purpose flour

3/4 cup unsalted chicken stock

1/2 cup milk

2 tablespoons sour cream

salt and pepper to taste

Filling:

1 tablespoon unsalted butter

1/2 medium green bell pepper, chopped

1/2 medium onion, chopped

1/4 cup fresh green New Mexican or poblano chile, chopped

8 ounces fresh mushrooms, chopped fine

1/2 cup canned diced tomatoes

2 tablespoons pimientos

Vegetable oil for frying

8 corn tortillas

3 cups shredded cooked chicken, diced

1 1/2 cups grated mild cheddar cheese

1/4 cup sliced scallions

1/4 cup sliced pimiento-stuffed green olives

Directions

Preheat oven to 350 degrees F. Grease a 9" x 12" baking dish.

In a medium skillet, melt the butter. Add the garlic, chili powder, and cumin, and saute for a couple of minutes. Sprinkle in the flour, stirring. Slowly pour the chicken stock and milk into the skillet, stirring continuously to avoid lumps. Simmer the sauce for about 3 minutes, or until it has thickened.

Stir in the sour cream, salt, and pepper. Reserve the sauce for later. (The sauce can also be made ahead and refrigerated.)   

To make the filling, melt the butter in a skillet. Add all of the rest of the filling ingredients, and saute until softened and combined well. Reserve the filling.

Heat about 1/2 inch of the oil in a small skillet. With a pair of tongs, dunk each tortilla into the oil for a few seconds, or just long enough to soften them.

In the baking dish, layer half the tortillas and chicken a third of the sauce, and one half each of the filling, the cheese, scallions, and olives. Spoon over another third of the sauce, then repeat the layering of the remaining ingredients. End with the last of the sauce.

Bake the King Ranch chicken casserole for 30 minutes, just until it is heated throughout, and bubbly. Serves 6.

King Ranch Chicken Casserole - Texas' Favorite and Most Loved Casserole Recipe

Billy is the writer and editor for Food in Texas, a website devoted to the celebration of traditional homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas [http://www.foodtexas.com].

The Original Old Fashion Paczki Recipe

This is the original recipe for making paczki that was brought from Europe by my wife's grandmother when she first arrived at Ellis Island and the onward to Pennsylvania where she finally settled.

Just how old this recipe really is I have no idea but the only thing I know is how good the paczki's are.

Poblano

You must follow this recipe exactly or it will not work well, I know, I have tried to create some shortcuts that were OK but not as good.

The Original Old Fashion Paczki Recipe

This recipe yields 4dozen of the most delicious punczki that you ever had.

Remember all ingredients should be room temperature.

1.Disolve:

¾ ounce yeast in ¼ cup warm water

warm ½ quart milk

add to the yeast and warm milk 3 cups flour and let rise for about ½ hour to create what is called a sponge.

2.Put together:

½ quart warm milk

¼ lb. Butter

2 tablespoons shortening

½ cup sugar

2 tablespoons whiskey

3.Mix steps 1 and 2 with 6 eggs, pinch of salt, 9 cups flour and mix until you get a really good textured dough.

Let the dough rise until double in size, cut the dough into 2 ounce pieces and form balls.

Place the dough balls on a well oiled flat pan, let them rise for about ½ hour to about ¾ hour.

Fry dough balls in 350 degree oil until well browned on both sides then put them on a brown paper bag to drain the oil form frying.

Let cool for a while and fill using a pastry bag with a tip that has a whole about the size of a pencil, roll in sugar or 10x sugar and enjoy with a hot cup of coffee.

You can fill them with prune leckvar or any jellies that you like.

The Original Old Fashion Paczki Recipe

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at [http://www.andies.cashhosters2.com]

NOTE": You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end). Please send a copy of your reprint to pastrie@verizon.net

Recipe For Starbucks Caramel Frappuccino

If you've ever tasted a Starbucks Caramel Frappuccino, you've probably craved it over and over again. Unfortunately, you know how expensive this frappuccino is: a grande-size frappuccino can cost as much as .50! No coffee should ever cost that much!

Luckily, we have managed to get our hands on the recipe for Starbucks Caramel Frappuccino-the one and the same-for you to make at zero cost. No longer will you make costly and inconvenient Starbucks runs. No longer will you have to wait through never-ending drive thrus to get your favorite drink.

Poblano

Once you have this recipe, you can make this frappuccino first thing in the morning while you are still in your pajamas, or as a special treat for dessert. You can also make frappuccinos for family and friends, to show them how much you love them.

Recipe For Starbucks Caramel Frappuccino

The great thing about making a Starbucks Frappuccino at home is that you can control the ingredients. If you find that the original recipe adds too much sugar or syrup for your tastes, you can scale back on them easily. No longer do you have to deal with baristas who can never get your order right!

You can also be more "green" by making frappuccinos from home. Think of how many Styrofoam Starbucks cups enter our landfills per year! Experts estimate that the number is quickly reaching the billions. You can change this by making your Caramel Frappuccinos at home. You have the power to teach other people to take control over their consumption habits and give our planet a break.

Ingredients

* 1/2 cup cold coffee

* 3 tablespoons sugar

* 1/2 cup milk

* 2 cups ice

* 3 tablespoons caramel sundae syrup

* whipped cream

Directions

1. Combine all ingredients into electric blender.

2. Blend drink until ice is crushed and drink is smooth.

3. Serve in coffee cups and top with whipped cream and caramel syrup (if desired).

4. Add straw for ease in drinking.

Recipe For Starbucks Caramel Frappuccino

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Mexican Soup - Traditional Menudo Recipe

Menudo is one of many traditional Mexican foods and this soup contains calves' feet or pigs' feet, tripe, chilies and more. The word "menudo" refers to both the stomach meat used to make it and the soup itself. This soup is very popular in Mexico and you can see big menudo meat blocks in meat markets all over the country.

It is reputed to help with hangovers and have medicinal properties because of the way it induces sweating, making it popular on New Year's morning. Other popular ingredients in menudo include crushed red chilies, oregano, onions and cilantro, although there are various recipes for menudo and each is slightly different. Hominy is added to this soup in northern Mexico but not in some other areas.

Poblano

For such a popular soup, both in Mexico and the southwest of the United States, it might sound surprising that it has not found its way on to many Mexican or Tex Mex restaurant menus. This is perhaps because of the unusual ingredients in the soup and the fact that it takes so long to make.

Mexican Soup - Traditional Menudo Recipe

Tips for Tasty Menudo

Menudo is made with tripe. Choose honeycomb tripe because it is not as tough as other kinds. To improve the flavor of the soup, skim the fat off the top several times an hour while it cooks. A lot of fat comes out of the meat. Menudo takes a long time to make so you need to plan it the day before making it. It is said to taste better after being reheated, since the flavors become stronger. Menudo keeps for a couple of days in the refrigerator so you could try this.

Recipe for Mexican Menudo

This is a very easy dish to make and you can serve it with chopped cilantro and onion, as well as tortillas. If you like, you can take out the pigs' feet at the end, take the meat off them, and then return the meat to the pot, discarding the rest.

What you will need:

2 cups dried hominy 2 lbs pigs' feet 3 lbs chopped honeycomb tripe Water, as needed 1 tablespoon dried oregano 5 black peppercorns 5 chopped cloves garlic 2 roasted poblano chilies, seeded, peeled and chopped 1 roasted ancho chili, seeded, peeled and chopped 1 chopped onion

How to make it:

Cover the hominy with water. Leave it to soak for at least eight hours or overnight. Transfer it to a saucepan and cover it with a few inches of water. Bring it to a boil, and then simmer it for two hours. Add more water if you need to, to keep the hominy covered.

Drain off the water, and then add the tripe, onion, oregano, pigs' feet, peppercorns and garlic. Add water to cover everything and bring the mixture to a boil. Simmer for two hours, then add the chilies and simmer for one more hour.

Mexican Soup - Traditional Menudo Recipe

If you are looking for typical Mexican recipes, you might like to try making menudo. If you thought Mexican food was all tacos and fajitas, you might like to try some authentic recipes, such as menudo soup. MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food.

Chili Mac Recipe - Old Fashioned Chili Mac

This chili mac recipe will bring back memories from long ago. Now you can create new memories for hungry young and young-at-heart chili lovers.

1 cup elbow macaroni 1 pound ground beef 1 small onion, chopped 1 cup celery, chopped 1/2 large green bell pepper, chopped 1 (15 oz.) can kidney beans, drained 2 (10.75 oz.) cans condensed tomato soup 2 (14.5 oz.) cans diced tomatoes 1/8 cup brown sugar Salt and pepper to taste
Directions

Poblano

In a large pot, bring lightly salted water to a boil. Add in the pasta and cook for 8 to 10 minutes; drain. In a small saucepan, add in the celery and green pepper; cover and cook until tender; drain. In a large skillet, cook the ground beef over medium heat until brown. Add in the onion and cook until tender; drain off the excess fat. Add in the celery and green pepper. Stir in the kidney beans, tomato soup, diced tomatoes and brown sugar. Add salt and pepper to taste. Stir in the macaroni.
=> Chili Mac Recipe: Mexican Style Chili Mac

Chili Mac Recipe - Old Fashioned Chili Mac

This spicy chili mac has a more grown-up flavor for those who enjoy that authentic Mexican taste.

2 fresh poblano chile peppers 1/2 tablespoon corn oil 1 pound chorizo sausage 1 medium onion, chopped 2 cloves garlic, minced 1 (28 oz.) can diced tomatoes with juice 1 (15 oz.) can black beans, rinsed and drained 1 cup water 1/2 pound macaroni 3/4 teaspoon salt 1/4 teaspoon black pepper 1/2 tablespoon dried Mexican oregano
Directions

Preheat oven to broil. Place the poblano peppers on a baking sheet and broil until their skin is blackened. Cook all sides of peppers until done (do not overcook). Remove peppers from oven and place them in a paper bag. Seal the bag and let them sit for 15 to 20 minutes. Take the peppers out of the bag and peel the skin off each one under running water. Remove the stems and the seeds. Chop peppers. In a Dutch oven, heat up the oil over medium heat. Squeeze the chorizo out of their casings and into the hot oil. Use a wooden spoon to break up the sausage; cook for 4 minutes. Remove sausage from pot and set aside. Add the onion to the pot and cook until tender and clear. Stir in the garlic and cook for 1 minute. Add in the poblano peppers and heat through for 1 minute. Increase the heat to high and stir in the tomatoes (along with the liquid), black beans, water, macaroni, sausage, salt, pepper and oregano. Let the heat get up to a low boil. Reduce heat to low; cover and cook for 10 minutes; stirring occasionally.
=> Chili Mac Recipe: Quick and Easy Chili Mac

This is a great recipe to make when you're hungering for some homemade chili mac, but short on time.

2 cups uncooked elbow macaroni 1 1/2 teaspoons dried minced onion 1 (15 oz.) can chili without beans 1(10.75 oz.) can condensed cream of mushroom soup, undiluted 1 cup cheddar cheese, shredded and divided
Directions

Preheat oven to 350 degrees. In a saucepan, cook the macaroni in boiling water for 5 minutes. Stir in the onion. Cook for 1 to 2 minutes or until the macaroni is tender; drain. In another saucepan, combine the chili and mushroom soup. Heat thoroughly. Stir in the macaroni and 3/4 cup of the cheese. Transfer to a greased 11x7-inch baking dish. Cover and bake for 20 minutes. Uncover and sprinkle on the remaining cheese. Bake for 5 to 10 minutes, or until cheese is melted.

Chili Mac Recipe - Old Fashioned Chili Mac

Cha…cha…cha…it’s chili time!

[http://www.best-chili-recipes.com]