Category : Databases and related files
Archive   : QKRECIPE.ZIP
Filename : MEXICAN.DAT

A
CHICKEN ENCHILDAS

--------------------------------------------------------------------------------
1 white onion 2-3 garlic clove 2-3 TB oil
2 cans tomatoes (32 ozs) 4 green chilies 1 t. oregano
1 t. salt 1/2 t. sugar 1 1/2 c diced chicken
8-11 flour tortillas 2 c cheddar cheese 1/2-3/4 c sour cream
1 pkg. taco seasoning 2/3 c milk 1 can cream chicken soup
--------------------------------------------------------------------------------

Cut onion up in chunks and shred cheese. Cut tomato in bite sized pieces. In
separate bowl add the can of cream chicken soup and milk and set aside. Saute
onion and garlic in hot oil for about five minutes until tender, keep
stirring. Stir in oregano, salt, chilies, and sugar. Simmer for 10 minutes,
uncovered, keep stirring. Add chicken and taco seasoning, stirring until
chicken is almost done then add tomatoes stirring until done. Lightly toast
flour tortillas over medium heat in aluminum skillet, cooking on each side for
10-15 seconds. Remove and add meat mixture and roll up. Place with the seam
side down in narrow buttered casserole dish. Top with the milk mixture and
finally top all of this with the shredded cheese. Bake at 375 for about 25
minutes then uncovered for 15 minutes. When you are ready to serve then add
the sour cream on top.
SERVES 4

B
PRAWNS MEXICANA

--------------------------------------------------------------------------------
24 jumbo prawns 8 hot peppers-quartered lengthwise
12 bacon strips panko or beer batter
white onion chunks green pepper chunks
steamed white rice garnishes such as lime or pineapple
sweet/sour vinegar & cilantro sauce
--------------------------------------------------------------------------------

Take the prawns and spilt length-wise. Place a hot pepper inside and wrap 1/2
of bacon strip around prawn with toothpick. Skewer prawns on bamboo skewer along
with the onion and green pepper chunks. Dip in the batter and deep fry. Then
baste the skewers with the sauce and serve atop rice with garnish.

SERVES 4

C
MEXI HASH

--------------------------------------------------------------------------------
1 1/2 Lbs. lean ground beef 2 cloves garlic 2 ripe tomatoes
1 green bell pepper 1/4 c raisins 2 t. salt
1/4 t. black pepper 1 red chili pepper 1 red bell pepper
1/4 c cooked almonds 1/8 t. cinnamon 1/8 t. ground cloves
1/2 c olives stuffed with pimentos 5 green onions
--------------------------------------------------------------------------------

Cut onions and tomatoes in bite size pieces and set aside. Chop garlic into
small chunks and set aside. Chop red and green bell pepper in small pieces and
mix together. In large sauce pan cook beef over medium heat, add garlic, stir
well until meat is done. Drain excess oil. Add tomatoes, onion, red and green
pepper, raisins, salt, black pepper, cloves and cinnamon. Mix well into beef
mixture and cover. Simmer for about 10-15 minutes. Slice olives length-wise
and add to almonds and stir into beef mixture. Crush red pepper and stir into
beef mixture and serve over hot steamed white rice.

SERVES 4-6

D
MEXICAN CUSTARD

--------------------------------------------------------------------------------
3/4 cup sugar 1 can evaporated milk 2 eggs
1 t. vanilla extract 1 1/4 cup brown sugar 1 c. water
--------------------------------------------------------------------------------

Cook 3/4 cup sugar in small pan, rotate pan until sugar turns into a
golden syrup. Immediatley pour into baking pan. Rotate pan so caramel spreads
over all the bottom.
Beat eggs and combine with vanilla, 1/4 cup sugar and the evaporated
milk. Pour mixture into baking pan. Place pan into larger pan and pour 1/2"
to 3/4" water into outer pan. Sprinkle cinnamon on top of mixture.
Bake at 325 degrees for 50-60 minutes. Turn custard upside down into a
serving dish so that the caramel runs over the top.
You might try this with maraschino cherries on top.

SERVES 4


E
CHICKEN FAJITA SALAD
--------------------------------------------------------------------------------
1 1/2 lbs. boneless 2 tomatoes/wedge cut
skinned chicken breast 2 green onions/sliced
1/2 head shredded 1 red pepper, seeded, cut
romaine lettuce into thin strips
2 TB fresh lime juice 2 t. safflower oil into
1-2 minced cloves garlic two separate containers
1/8 t. salt 1/4 t. black pepper
2 t. minced cilantro 1-2 jalapeno peppers
1/2 lime wedges cut in thin strips
1/2-3/4 c salsa
--------------------------------------------------------------------------------
Combine the garlic, salt, black pepper, cilantro, lime juice and 1 t. oil. Cut
chicken into thin strips and put in non-metal dish. Add the mixture over the
chicken and keep covered in refrigerator for about 2 1/2 hours. In large
skillet, heat 1 teaspoon oil over medium-high heat. Stir-fry in red pepper,
green onions and jalapeno for about 2 minutes. Remove from skillet. Put
skillet back over medium-high heat and add chicken and saute for about three
minutes. Then add the vegetables back in and cook for about 1 minute. Place
shredded lettuce on serving plate and place chicken mixture over top. Place
tomatoe and lime wedges around plate. Add salsa on top.
SERVES 4



F
BEEFY BEAN BURRITOS

--------------------------------------------------------------------------------
2 1/2 lbs. ground beef/lean 4 cloves garlic/diced 1/2 head lettuce/shred
5 lg. tomatoes/diced thin 7 ozs. green chilies 12 flour tortillas
1 can refried beans 2 TB chili powder 8 ozs. tomatoe sauce
1/2 cup jack cheese/shredded 1 TB cumin powder 2 avocados/mashed
--------------------------------------------------------------------------------
In a large skillet add the ground beef, garlic, chili powder, tomatoes
cumin powder and cook until beef is browned. Remove from heat.
Pour off any fat or juice. Pre-heat oven to 375 degrees. Next spread
a layer of refried beans, diced green chilies, and small amount of tomato
sauce into each tortilla.
Spoon in generous quantity of browned beef mixture and any remaining
tomatoe sauce into each tortilla and fold using "butcher wrap" method.
Place each burrito side by side in a baking dish and sprinkle the Jack
cheese over the top of the whole dish. Put in oven and bake for 15 minutes
or until cheese is bubbly.
Serve on plates lined with shredded lettuce and top each burrito with
avocado mixture. Also looks nice if you put sour cream and black olives on
top.
MAKES 12 LARGE BURRITOS




G
CHIMMY CHONGAS
(Chimmy Ingredients)
--------------------------------------------------------------------------------
1 lb. ground beef/lean 1/2 cup cheddar cheese/shredded
1 bottle mild chili sauce 1 t. cumin
1 lg. onion/diced 1 TB tabasco sauce
12 med. flour tortillas 1 t. chili powder
--------------------------------------------------------------------------------

In a large skillet add all the chimmy ingredients except cheese & tortillas,
Cook until the beef is browned and is crumbed. Place the cooked beef mixture
inside of each of the tortillas and spinkle with cheese. Roll up each tortilla
with the ends tucked in.
Deep fat fry each of the tortillas until brown and crispy. Remove & place a
little garnish on top of each.

(Chimmy Garnish)
--------------------------------------------------------------------------------
sour cream gaucomole dip black olives/chopped
tomatoes/diced lettuce/shred onions/diced
--------------------------------------------------------------------------------
Place lettuce on plate on put garnished chimmy on top. MAKES 12 CHIMMY'S


H
MEXICAN CASSEROLE

--------------------------------------------------------------------------------
2 lbs. ground beef/lean 1 can cream of mushroom soup
4 ozs. diced green chilies 1 can cream of chichen soup
1/2 cup milk 8 ozs. tomatoe sauce
1 cup grated cheese 1 med. onion/diced
4 ozs. taco sauce 12 tortillas
--------------------------------------------------------------------------------

Brown beef with the onion. Drain and add chilies, taco sauce, and tomato
sauce.
Simmer, in sauce pan, heat soups and milk over low heat. Add to meat when
heated well.
Cut tortillas in strips and layer with cheese and meat mixture in greased
casserole dish. End with cheese.
Bake at 375 degrees for 30 minutes.

SERVES 6