Salsa recipes

Results: 6231 - 6239 of 6239
Ingredients (17) Eye: 1/2 pound dried navy beans, picked over 1 large onion, chopped 1 stick (1/2 cup) unsalted butter 1/4 cup all-purpose flour 3/4 ... ( more )
- 1/2 pound dried navy beans, picked over
- 1 large onion, chopped
- 1 stick (1/2 cup) unsalted butter
- 1/4 cup all-purpose flour
- 3/4 cup chicken broth
- 2 cups half-and-half
- 1 teaspoon Tabasco, or to taste
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon white pepper, or to taste
- two 4-ounce cans whole mild green chilies, drained and chopped
- 5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces
- 1 1/2 cups grated Monterey Jack (about 6 ounces)
- 1/2 cup sour cream
- Garnish: fresh coriander sprigs
- Accompaniment: tomato salsa
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In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a ... ( more )

Servs: 4

Ingredients (15) Eye: 1 pound dried pinto beans, picked over 3 medium onions, chopped fine 5 garlic cloves, minced 1/4 cup vegetable oil 2 red bell p... ( more )
- 1 pound dried pinto beans, picked over
- 3 medium onions, chopped fine
- 5 garlic cloves, minced
- 1/4 cup vegetable oil
- 2 red bell peppers, chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 6 cups water
- 1/2 pound cured <I>chorizo</I> (Spanish sausage)*, sliced 1/4 inch thick, if desired
- a 28- to 32-ounce can whole tomatoes, drained and pur&eacute;ed coarse
- 2 cups chicken broth
- 1/2 cup canned mild enchilada sauce (not salsa), or to taste
- 3 tablespoons fresh lime juice, or to taste
- 1/3 to 1/2 cup chopped fresh coriander
- *available at Hispanic markets and some specialty foods shops and supermarkets
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In a bowl soak beans in water to cover by 2 inches overnight or quick-soak (procedure follow... ( more )

Servs: 10

Ingredients (13) Eye: 2 large ears corn, unshucked 1 stick (1/2 cup) unsalted butter, softened a 3/4-pound piece center-cut salmon filet, cut into 4 ... ( more )
- 2 large ears corn, unshucked
- 1 stick (1/2 cup) unsalted butter, softened
- a 3/4-pound piece center-cut salmon filet, cut into 4 pieces (each about 4 by 1 1/2 by 1 inch)
- 4 fresh <I><A HREF="/cooking/how_to/food_dictionary/entry?id=2445">epazote</A></I> leaves*, chopped
- 1 tablespoon thinly sliced scallion
- Accompaniment: <a href="/recipes/recipe_views/views/12685">Tomatillo Salsa</a>
- 1 1/2 teaspoons <I>chipotle</I> rub <B>For the chipotle rub:</B>
- 1/4 cup dried Mexican oregano*
- 1/4 cup corn oil
- 5 dried <I>chipotle</I> chiles*, stemmed, seeded, and deveined (wear rubber gloves)
- 5 <I>ancho</I> chiles*, seeded and deveined (wear rubber gloves)
- 25 garlic cloves
- 1 1/2 cups coarse salt* available at Mexican markets and some specialty produce markets.
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To make the salmon: Prepare grill. Shuck corn, reserving largest outer husks (about 20 to 24... ( more )

Servs: 2

Ingredients (20) Eye: 2 medium onions 1 red bell pepper 5 garlic cloves 4 skinless boneless chicken breast halves (about 1 1/4 pounds total) 1/2 cup ... ( more )
- 2 medium onions
- 1 red bell pepper
- 5 garlic cloves
- 4 skinless boneless chicken breast halves (about 1 1/4 pounds total)
- 1/2 cup plus 3 tablespoons vegetable oil
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seeds
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 2 tablespoons cider vinegar
- a 12-ounce bottle of beer (not dark)
- a 16-ounce can refried beans
- two 16-ounce jars salsa
- twelve 6- to 7-inch corn tortillas
- 2 cups coarsely grated Monterey Jack cheese (about 8 ounces)
- 2 cups coarsely grated Colby cheese (about 8 ounces) Accompaniments:
- sour cream
- fresh cilantro sprigs
- pickled jalape&ntilde;o slices
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Finely chop onions and bell pepper and mince garlic. Cut chicken into 3/4-inch cubes. In a 1... ( more )

Servs: 8

Ingredients (19) Eye: 1 lb. turkey breast fillets, cut into 1/8 inch strips 1 Tbsp. olive oil 2 cloves garlic, smashed and chopped or 1 tsp. commerci... ( more )
- 1 lb. turkey breast fillets, cut into 1/8 inch strips
- 1 Tbsp. olive oil
- 2 cloves garlic, smashed and chopped or 1 tsp. commercially prepared chopped garlic
- 1 tsp. chili powder
- 1/4 tsp. ground cumin
- 1/4 cup chicken stock
- 1 green bell pepper\cooked, cut into 1 inch chunks
- 1 red bell pepper\cooked, cut into 1 inch chunks
- 3 slices onion, quartered
- 1 tsp. chili powder
- 1/4 tsp. ground cumin
- red leaf lettuce, broken
- 1/2 heads iceberg lettuce, chopped
- 4 roma tomatoes\cooked, chopped
- 8 slices cucumber, peeled, chopped
- 1 cup sour cream
- salsa
- 2 Tbsps. sunflower seeds, toasted
- 4 whole wheat flour tortillas
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Slice turkey breast fillets. Place poultry in shallow 10 inchnon-stick fry pan with oil, ga... ( more )

Prep: 10m Cook: 10m Servs: 4

Ingredients (20) Eye: 8 oz. chopped cilantro, for pesto 3 cloves garlic, for pesto 1/2 C. olive oil, for pesto 1/8 tsp. salt, or to taste, for pesto ... ( more )
- 8 oz. chopped cilantro, for pesto
- 3 cloves garlic, for pesto
- 1/2 C. olive oil, for pesto
- 1/8 tsp. salt, or to taste, for pesto
- 1/8 tsp. pepper, or to taste, for pesto
- 2 oz. freshly grated Parmesan cheese, for pesto
- 1 medium onion, sliced
- 1/2 tbsp. margarine
- carrots, zucchini and yellow summer squash, cut julienne-style
- broccoli and cauliflower, cut into small florets
- green pepper and mushrooms, thinly sliced
- snow peas, whole
- juice of 1/2 lemon
- 3 flour tortillas, warmed
- lime wedge, for garnish
- PICO DE GALLO SAUCE (RECIPE FOLLOWS), FOR CONDIMENT
- guacamole, for condiment
- sour cream, for condiment
- shredded Cheddar cheese, for condiment
- salsa, for condiment
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To make pesto, put cilantro and garlic in a food processor and process until finely chopped.... ( more )

Ingredients (16) Eye: 2 cups fresh or frozen corn kernels 1 lime, zest and juice 2 Tbsps. corn oil 1 large yellow onion\cooked, peeled and minced 4 c... ( more )
- 2 cups fresh or frozen corn kernels
- 1 lime, zest and juice
- 2 Tbsps. corn oil
- 1 large yellow onion\cooked, peeled and minced
- 4 cups chicken stock, preferably homemade
- 2 cups russet potatoes, peeled, diced
- 1 tsp. chili powder
- 1/2 tsp. crushed red pepper
- 1 tsp. ground cumin
- 1 Anaheim or other mild green chile pepper, stem and pith removed, seeded and chopped
- 1 red bell pepper\cooked, stem and pith removed, seeded and chopped
- 1 cup heavy cream
- 1/2 cup fresh cilantro, chopped
- 5 sprigs cilantro or parsley, for garnish
- 1/2 tsp. Kosher salt
- 1/2 cup salsa, for garnish
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In a mixing bowl, squeeze lime juice over corn and mix in zest with aspoon. Set aside. In ... ( more )

Prep: 15m Cook: 20m Servs: 5

Ingredients (13) Eye: Forthe marinade: 1-1/2 Tbsps. ground ancho chile powder(available from national companies like McCormick, Mexican groceries and... ( more )
- Forthe marinade:
- 1-1/2 Tbsps. ground ancho chile powder(available from national companies like McCormick, Mexican groceries and internet sites)
- 1 tsp. dried oregano, preferably Mexican
- A big pinch of cloves
- 1/4 tsp. ground cinnamon, preferably Mexican canela
- 2 garlic cloves, peeled and finely chopped or crushed through a garlic press
- 3 Tbsps. vinegar(apple cider vinegar gives a Mexican flavor)
- 1/4 cup orange juice
- 1 tsp. salt, plus a little more for the onions
- 1 large (3-pound) whole chicken(what some butchers will call a large frying chicken, others will call a small roasting chicken)
- 2 large bunches green onions, preferably the ones with large (1-inch) white bulbs at the end (these ?knob? onions are available at Mexican markets and many farmer?s markets), roots and wilted outer leaves removed
- A little vegetable or olive oilfor brushing the onions
- About 1 cup Roasted Tomatillo salsa, for serving
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In a small bowl, mix together all the marinade ingredients. Light a charcoal fire and let i... ( more )

Prep: 15m Cook: 45m Servs: 4

Ingredients (31) Eye: 1 lb Chopped frozen spinach, thawed and drained 1 Tbsp. Margarine 1/2 C. diced White Onions 1 (4 oz.) can drained Mushrooms 2 C... ( more )
- 1 lb Chopped frozen spinach, thawed and drained
- 1 Tbsp. Margarine
- 1/2 C. diced White Onions
- 1 (4 oz.) can drained Mushrooms
- 2 C. Cold Sour Cream Sauce (see below)
- 1 tsp. Granulated Sugar
- 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- Sour Cream Sauce :
- 1/2 C. Flour
- 1/4 C. Olive oil
- 1/4 tsp. White Pepper
- 1/2 Tbsp. Chicken base
- 1/2 Tbsp. Granulated Garlic
- 1 Tbsp. Finely chopped Cilantro
- 2 1/2 C. Water
- 1 C. Sour Cream
- Directions: Place oil and flour in a saucepan and cook over medium heat, stirring constantly with a wire whisk, approximately 1 to 2 minutes. Add all spices and water. Remove from heat and add sour cream.
- Spinach Salad:
- 2 C. Italian dressing
- 1/2 C. Balsamic vinegar
- 1/4 C. Red wine vinegar
- 1 Tbsp. Dried basil
- 1 C. Salsa
- Combine above and let sit for 30 minutes.
- ADD:
- 2 Sliced tomatoes
- 2 Sliced red onion rings
- 2 oz Sliced mushrooms
- 3 oz Feta cheese, crumbled
- Place in a bowl, toss and serve
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This is a great take on fresh spinach and mexican food. ( more )

Quesadillas Directions: Place the margarine in a sautT pan. Add onions and mushrooms. Saut 3... ( more )

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