Mexican Layered Dip recipes

Results: 9961 - 9968 of 9968
Ingredients (12) Eye: 1 pound Swiss chard, rinsed well and drained 2 garlic cloves, or to taste, minced 1 tablespoon olive oil 1 large whole chicken ... ( more )
- 1 pound Swiss chard, rinsed well and drained
- 2 garlic cloves, or to taste, minced
- 1 tablespoon olive oil
- 1 large whole chicken breast (about 1 1/2 pounds), cooked, boned,
-  and shredded (about 1 1/4 cups meat)
- vegetable oil for frying the tortillas
- twelve 7-inch corn tortillas, dried at room temperature for 30 minutes,
-  or until they are leathery and curled but not crisp
- 2 1/2 cups <a href="/recipes/recipe_views/views/13595">Mexican-style tomato sauce</a>
- 1/2 cup chicken broth
- 1 1/2 cups grated Monterey Jack (about 6 ounces)
- 1/2 cup freshly grated Parmesan
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Cut the stems from the Swiss chard leaves and chop them and the leaves separately. In a larg... ( more )

Servs: 6

Ingredients (21) Eye: 2 1/2 cups dried black beans 1 large onion, chopped 2 tablespoons olive oil 4 garlic cloves, minced 2 large carrots, diced 2 ri... ( more )
- 2 1/2 cups dried black beans
- 1 large onion, chopped
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 large carrots, diced
- 2 ribs celery, chopped
- 1 red bell pepper, seeded and chopped
- 2 to 3 jalape&#241;o peppers, seeded and minced
- 1 tablespoon minced fresh marjoram or 1 teaspoon dried
- 1 tablespoon minced fresh oregano or 1 teaspoon dried Mexican
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon crushed coriander seeds
- 1 1/2 teaspoons salt
- juice of 1/2 lemon
- 1 ounce unsweetened chocolate
- 1 cup raw pumpkin seeds
- soy sauce
- sour cream, optional
- 1 1/2 cups grated Cheddar cheese, optional
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Pick over the black beans, then soak them in 8 cups of water for 6 to 8 hours. Drain them an... ( more )

Servs: 8

Ingredients (20) Eye: <B>For the beans:</B> 16 ounces dried snowcap beans (found in gourmet or health food stores) 5 garlic cloves 1 tablespoon whole... ( more )
- <B>For the beans:</B>
- 16 ounces dried snowcap beans (found in gourmet or health food stores)
- 5 garlic cloves
- 1 tablespoon whole coriander seeds
- 1 bay leaf
- 1 tablespoon salt <br><br><B>For the chili:</B>
- 8 dried ancho chiles
- 1 large green bell pepper, seeded and chopped
- 1 cup chopped onions
- 3 garlic cloves, minced
- 4 tablespoons vegetable oil
- 3 1/2 pounds lean venison (or beef), cut into 1/2-inch cubes
- 1 1/2 pounds sweet pork sausage, cut into 1-inch cubes
- 1 tablespoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons dried Mexican oregano
- 2 teaspoons ground cumin
- 2 tablespoons sugar
- two 14 1/2-ounce cans whole tomatoes
- 2 tablespoons masa harina dissolved in 1/2 cup water
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Make the beans: Soak the beans overnight. In the morning, pick out any bad ones and any ston... ( more )

Servs: 6

Ingredients (12) Eye: 1/2 cup plus 2 tablespoons fresh lime juice 1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50count to... ( more )
- 1/2 cup plus 2 tablespoons fresh lime juice
- 1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50count to a pound)
- 1/2 medium white onion, chopped into 1/4 inch pieces
- 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
- 1/2 cup ketchup
- 1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula,Valentina or B&#250;falo, the latter being on the sweet side)
- About 2 tablespoons olive oil, preferably extra-virgin (optional, butrecommended to smooth out sharpness)
- 1 cup diced peeled cucumber or j&#237;cama (or 1/2 cup of each)
- 1 small ripe avocado, peeled, pitted and cubed
- Salt
- Several lime slices for garnish
- Tostadas or tortilla chips, store-bought or homemade or saltine crackers forserving
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1. Cooking and Marinating the Shrimp. Bring 1 quart salted water to a boil and add 2 tablesp... ( more )

Servs: 3

Ingredients (26) Eye: 2 chicken breasts; boneless, skinless 3 qt.. chicken broth 1 red onion, diced 2 carrots, diced 1 boiling potato, diced 1/4 C. t... ( more )
- 2 chicken breasts; boneless, skinless
- 3 qt.. chicken broth
- 1 red onion, diced
- 2 carrots, diced
- 1 boiling potato, diced
- 1/4 C. tomato paste
- 1 bay leaf
- 2 cloves garlic, chopped
- 1/2 tsp. chipotle chile en adobo, pureed
- 1 tsp. pickled jalapeno chile seeded, chopped
- 1 tsp. dried Mexican oregano
- 1/8 tsp. cumin
- salt, to taste
- white pepper, to taste
- 1 zucchini, diced
- 1 yellow squash, diced
- 1/2 red bell pepper, diced
- juice from 1 lime
- 2 Tbsp. sweet Sherry (preferably Harvey's Bristol Cream)
- 1 Tbsp. cilantro, chopped
- 1 Tbsp. fresh mint, chopped
- 4 corn tortillas--cut into thin strips
- Oil
- 1/2 lb. Jack cheese, shredded
- 12 slices avocado
- cilantro sprigs
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Recipe from El Torito Mexican restaurant, Los Angeles, CA. Source Los Angeles Times 12-26-96. ( more )

Poach chicken breast in simmering chicken broth until done through, about 10 minutes. Set as... ( more )

Ingredients (21) Eye: 2 lbs. lean ground beef 3-1/2 cups canned Mexican style stewed tomatoes 1 Tbsp. sugar 6 oz. tomato paste 1/2 tsp. cumin 1/4 tsp... ( more )
- 2 lbs. lean ground beef
- 3-1/2 cups canned Mexican style stewed tomatoes
- 1 Tbsp. sugar
- 6 oz. tomato paste
- 1/2 tsp. cumin
- 1/4 tsp. salt
- 1 cup onions, chopped (optional)
- 2 cloves garlic, minced (optional)
- 3/4 lb. canned corn, (optional)
- 1 lb. canned kidney beans, (optional)
- 1 Tbsp. red pepper flakes, (optional)
- 2 Tbsps. jalapeño pepper (optional)
- 1 red bell pepper\cooked, chopped (optional)
- 1 green pepper, chopped (optional)
- 3 Tbsps. chili powder,(optional)
- 1 Tbsp. oregano,(optional)
- 1 Tbsp. dried basil leaves,(optional)
- 1 Tbsp. Cajun spice mix,(optional)
- 1 cup red wine, or coffee or beef broth, or one bottle beer
- 1 Tbsp. brown sugar, or 1 Tbs cocoa, 1 tsp. instant coffee, or 1/4 tsp. cinnamon
- 4 cups instant rice, or elbow macaroni
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Brown meat in a large skillet over medium heat until brown. Drain. If you have chosen garlic... ( more )

Prep: 10m Cook: 55m Servs: 8

Ingredients (16) Eye: 2 balls pizza dough, rolled out and chilled (recipe and procedure follow) olive oil for brushing dough 1 1/2 cups coarsely grat... ( more )
- 2 balls pizza dough, rolled out and chilled (recipe and procedure follow)
- olive oil for brushing dough
- 1 1/2 cups coarsely grated Fontina, preferably Italian (about 9 ounces)
- 1 cup fresh corn (cut from 2 to 3 ears)
- 1 red bell pepper, chopped fine (about 1 cup)
- 2 <I>poblano</I> chilies* if desired, roasted (procedure follows)
- 6 slices (about 5 ounces) <I>pancetta</I> (Italian unsmoked cured bacon) or bacon, cooked until crisp
- 1/4 cup chopped scallions
- 1/4 cup packed fresh coriander leaves, washed well and spun dry<p><B>For pizza dough:</B>
- 2/3 cup lukewarm water (105&deg;F.-115&deg;F.)
- a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
- 1/2 teaspoon sugar
- 2 tablespoons olive oil plus additional for oiling bowl
- 1 3/4 to 2 cups all-purpose unbleached flour
- 1/4 cup finely ground yellow cornmeal
- 2 teaspoons coarse salt<p>*available at Mexican markets and some specialty produce markets
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Roasted <I>poblano</I> chilies add a wonderful smoky flavor to this pizza; however, if they ... ( more )

Prepare grill: Open vents in lid and bottom of kettle grill and put 25 briquets on 2 opposit... ( more )

Servs: 2

Ingredients (36) Eye: 1/4 cup finely chopped fresh oregano 1/4 cup finely chopped fresh thyme 1/4 cup finely chopped fresh Italian parsley 3/4 cup ol... ( more )
- 1/4 cup finely chopped fresh oregano
- 1/4 cup finely chopped fresh thyme
- 1/4 cup finely chopped fresh Italian parsley
- 3/4 cup olive oil
- 8 tablespoons dry red wine
- 1 tablespoon cracked black peppercorns
- 1 tablespoon ground coriander
- 8 garlic cloves, minced
- 1 tablespoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon red wine vinegar
- 8 chicken legs
- 1 1/2 pound Spanish chorizo or lingui&ccedil;a sausage,* casings removed
- 4 large onions, coarsely chopped
- 1/2 pound tomatoes, cut into wedges
- 8 ounces 1/4-inch-thick ham slices, cut into 2 x 1/4-inch strips
- 2 tablespoons diced salt pork
- 1 pound hot Italian sausages
- 3 1/2 cups chicken stock or canned broth
- 3 cups bottled clam juice
- 1 teaspoon saffron threads, crushed
- 4 cups short-grain rice
- 1 1/2 pounds uncooked large shrimp, peeled, deveined, tails intact
- 16 littleneck clams, scrubbed
- 16 mussels, scrubbed and debearded
- 1 pound 1-inch-thick halibut or sea bass fillets or shark steaks, cut into 1-inch pieces
- 2 bay leaves
- 4 8-ounce frozen uncooked lobster tails (optional), thawed and split lengthwise
- Vegetable oil
- 3 large yellow bell peppers, quartered
- 3 large red bell peppers, quartered
- 3 large green bell peppers, quartered
- 1 10-ounce package frozen peas, thawed
- Limes, quartered
- Lemon, quartered
- *Spanish chorizo, a fresh, garlic-flavored pork link sausage that is milder than Mexican chorizo, is available at Spanish markets. Lingui&ccedil;a, a similar Portuguese sausage, is available at Spanish and Latin American markets.
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Combine oregano, thyme and parsley in small bowl. Transfer half of chopped herbs to processo... ( more )

Servs: 8

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