Mexican cuisine - 1 / 32
(15) Mexican Spaghetti (Tuesday)
- 1 onion (chopped)
- 1 clove garlic (minced)
- 1 avocado (peeled)
- 300 gr tomatoes (canned crushed)
- 170 gr spaghetti
- 160 gr tomatoes reserved from
- 10 ml olive oil
A Bowl Of Red
- 6 chilies
- 1 onion
- 3,500 ml water (cold)
- 30 ml oil
- 7 gr paprika
- 6 gr cumin
- 6 gr pepper (red)
- 1 package soy
- some garlic
Acapulco Baked Eggs
- 8 eggs
- 90 ml milk
- 75 gr extra sharp cheddar shred
- 65 gr green chiles (chopped)
- 28 gr butter
- 2 gr salt
- 1 gr pepper
- 1 slice tomato sauce
Adobo-Mexican Smoked Chile Marinade
- 3 oranges
- 3 garlic (cloves)
- 1 lime
- 30 ml wine vinegar
- 4 gr oregano
- 1 gr cumin seed
- 1 gr black pepper
- 1 gr salt
Amaretto Breeze
- 1 blackberries
- 300 gr strawberries
- 120 ml sour cream
- 120 gr pkg
- 100 gr sugar
- 30 ml whipping cream
- 45 ml amaretto
Anai Pachadi
- 3 green chillies
- 1 butternut squash
- 16 gr coconut
- 2 gr tamarind paste
- 2 ml mustard seeds
Artichoke Chili Dip
- 280 gr artichoke hearts (drained)
- 240 ml mayonnaise
- 80 gr parmesan cheese (grated)
- 65 gr green chili peppers (chopped)
Asparagus Guacamole
- 12 cal
- 1 in lengths
- 1 clove garlic (minced)
- 1 gm
- 1,900 ml saucepan
- 375 gr asparaus spears
- 180 ml water
- 30 ml nonfat yogurt (plain)
- 16 ml lemon juice
- 16 gr green onion (sliced)
Avocado Soup With Radishes & Cilantro Cream
- 4 garlic (cloves)
- 3 serrano
- 3 ripe avocados
- 2 limes
- 1 onion (yellow)
- 1 ginger
- 950 ml chicken stock
- 120 ml sour cream
- 30 ml avocado oil
- 14 gr fruity
Avocado Soup With Radishes And Cilantro Cream
- 4 garlic (cloves)
- 3 serrano
- 3 ripe avocados
- 2 limes
- 1 onion (yellow)
- 1 ginger
- 950 ml chicken stock
- 120 ml sour cream
- 30 ml avocado oil
- 14 gr fruity
Avocados With Strawberry Salsa And Crispy Tortilla Strips
- 5 corn tortillas vegetable oil for frying
- 2 plates
- 1 strawberry salsa
- 1 serrano (fresh)
- 1 firm ripe avocado
- 1 wearing rubber gloves
- 1 in a bowl stir chili (together)
- 1/2 oil over moderate heat until but smokin working in two batches (hot not)
- 230 gr grilled chicken breasts
- 150 gr strawberries (finely chopped)
Aztec Enchiladas
- 7 eggs
- 4 corn tortillas
- 1 sweet pepper rings (red)
- 1 parsley sprigs
- 150 gr corn
- 30 ml skim milk
- 16 ml chicken stock
- 1 gr chili powder
Bacalao Espanol
- 4 pimientos
- 2 tomatoes
- 1 onion
- 250 gr codfish (salted)
- 120 ml olive oil
- 12 gr green olives
- 10 ml dry sherry
- 4 gr parsley
- 1 gr oregano
Baja Blintzes
- 240 ml milk
- 110 gr ham
- 120 ml chicken stock
- 60 gr monterey jack cheese
- 28 gr butter
- 24 gr all purpose flour
- 20 gr green chilies (canned diced)
- 2 gr onion
- 1 gr salt
- 3 slices eggs (hard cooked)
Baked Plantain Load
- 3 ripe plantains (very)
- 2 chillie sambal
- 130 gr rice flour
- 60 ml corn oil
- 6 gr turmeric powder
Baked Sour Cream Tacos
- 12 tortillas
- 1 onion
- 475 ml sour cream
- 240 gr monterey jack cheese
- 30 ml oil
- 20 gr salsa jalapena
- 2 gr rubbed oregano
- 1 package pack tomatoes (solid)
Baked Spanish Eggs
- 9 pie tins
- 6 eggs
- 3 corn tortillas
- 2 garlic (cloves)
- 2 tomatoes
- 1 squares
- 1 green pepper
- 45 ml low-fat milk
- 30 ml olive oil
- 16 gr mild green chiles
Bananas Mexicana
- 6 bananas
- 120 ml orange juice
- 80 gr coconut (shredded)
- 55 gr brown sugar
- 28 gr butter
Basic Salsa
- 1 garlic clove
- 1/2 onion (red)
- 300 gr tomatoes (plum)
- 24 gr coriander
- 16 ml lime juice
- 7 gr flat-leaf parsley
- 1 gr coriander
- 1 gr salt