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  #1  
Old 04-24-2006, 12:10 PM
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Cool Get ready for Cinco de Mayo/tabasco.com

http://www.tabasco.com/taste_tent/me...co_de_mayo.cfm
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Old 04-24-2006, 12:16 PM
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Darn, they should give away the Tobasco Ties!! That would be a wild
freebie to requst. Hmm, could be used for the next mybargainbuddy uniform
contest.
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  #3  
Old 04-24-2006, 12:52 PM
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yummy

Their recipes look really good. I make a salsa similar to their recipe for Mango Island Spicy Salsa and it is delicious with blue corn tortilla chips!
And so healthy for you too.

Thanks for the post!
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  #4  
Old 04-27-2008, 01:50 PM
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Default More Cinco De Mayo Recipes

ROASTED SALSA


Ingredients (Makes 4 cups)

9 plum tomatoes, cut into 1/2-inch pieces
1 large white onion, quartered
3 jalapeno chiles, plus more if desired
2 garlic cloves, unpeeled
Coarse salt

Directions

Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.

Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.

Helpful Hint

This salsa can be covered and refrigerated for up to 2 weeks.



SALSA CRUDA

Ingredients (Makes 4 cups)

4 medium tomatoes, finely chopped
1/2 large white onion, finely chopped
2 serrano or jalapeno chiles, minced
3/4 cup chopped fresh cilantro
1 cup water
Coarse salt

Directions

Stir together tomatoes, onion, chiles, cilantro, water, and 2 1/2 teaspoons salt. Season with more salt to taste.

Helpful Hint

Adjust the amount and type of chiles to make this salsa mild, medium, or hot, as you like. Salsa can be refrigerated for up to 3 days.
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Last edited by MagiePerdu : 04-27-2008 at 01:53 PM.
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  #5  
Old 04-28-2008, 07:36 AM
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Default Mexicali Casserole

Mexicali Hamburger Casserole

Ingredients

1-1/2 lb. lean ground beef (lean to take a stab at "healthy")
1 15-oz. can Mexican-style diced tomatoes
1-1/2 cups frozen whole kernel corn, thawed
1/2 cup plus 2 tablespoons finely shredded Mexican cheese blend, divided
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. sugar
1-1/4 tsp. baking powder
1 egg, beaten
2/3 cup milk
2 Tbsp. cooking oil
1 Recipe Fresh Tomato Toss, (see recipe below)

Directions

Preheat oven to 350 degrees F. In 12-inch skillet cook and brown beef; drain off fat. Stir in undrained tomatoes and 1 cup of the corn; heat through. Transfer to greased 2-quart baking dish. Sprinkle with 1/2 cup of cheese.

For corn bread topping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining 2 tablespoons cheese. Bake, uncovered, 30 minutes or until topping is set. Let stand 5 minutes.

Fresh Tomato Toss:


In bowl stir together 1 cup red grape tomatoes, halved,
1/4 cup coarsely chopped cilantro,
remaining 1/2 cup corn, and
if desired, 1/3 cup green olives, halved;

spoon over servings. Serves 6.
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  #6  
Old 04-28-2008, 10:40 AM
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Default Summertime Sangria Quencher

Ingredients

1 lemon
1 orange
1 750-ml bottle white zinfandel wine (3-1/4 cups), chilled
2 cups carbonated water or lemon-lime carbonated beverage, chilled
1 unpeeled kiwifriut, sliced
1/4 cup fresh blackberries, raspberries, or other berries
8 dark sweet cherries, pitted
8 fresh strawberries

Directions

Cut lemon and orange in half crosswise. Cut one lemon half and one orange half into 1/4-inch-thick slices.

Squeeze juice from remaining halves. Place juice in a 2-quart pitcher. Stir in wine, carbonated beverage, lemon and orange slices, and remaining fruit.

Serve over ice. Makes about eight 5-ounce servings.
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Old 05-02-2008, 03:44 AM
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Default Churros

This one is from Kraft (with no representation of being a "healthy" recipe!)

Prep Time: 10 min Total Time: 30 minMakes:
7 servings, 2 churros each


INGREDIENTS:

1 cup flour
1/8 tsp. salt
1 cup water
1 qt. (4 cups) oil
1 Tbsp. cinnamon sugar

DIRECTIONS:

COMBINE flour and salt; set aside.

Bring water to full rolling boil in large saucepan. Remove from heat. Add flour mixture; stir until well blended. Cool 5 min.

MEANWHILE, place a medium-size star tip in pastry bag. (Or, use cookie press fitted with star-shaped attachment.)

Place dough in pastry bag; squeeze 6-inch lengths of dough onto large sheet of wax paper.

HEAT oil in large deep skillet on medium-high heat.

Add half of the dough strips; cook 5 min. or until golden brown, turning occasionally.

Drain on paper towels. Repeat with remaining dough strips.

Place churros on serving platter; sprinkle evenly with cinnamon sugar. Serve warm.


How To Make Cinnamon Sugar

1 Tbsp. of cinnamon sugar needed, mix 1 Tbsp. granulated sugar and 1/2 tsp. ground cinnamon until well blended.
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  #8  
Old 05-02-2008, 12:49 PM
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Default Chicken Tortilla Soup

This is more of a Tex-Mex slop pot, but it's quick and easy and soooo yummy. A "working girl's dinner," for sure!

INGREDIENTS:

1 Family size Campbells Chicken and Rice Soup
1 can of Rotel
1 can pinto beans, drained
1 can creamed corn
1 can crème of celery
1 8 oz. velvetta, melted.
Baked boneless chicken breast, sprinkled with seasoning salt.

Plop it all into the crock pot to meld together.

When you get home, dish it up and serve with tortilla chips or fresh tortillas.
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Old 05-05-2008, 08:32 AM
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Mojito Fruit Cocktails


COOKING TIME
Active Time: 15 minutes
Total Time: 25 minutes

INGREDIENTS

3⁄4 cup diced fresh strawberries
3⁄4 cup diced fresh pineapple
2 kiwis, peeled and diced (about 1 cup)
2 oranges, peel and white part (pith) removed, cut in segments and diced
2 Tbsp white rum (optional)
2 Tbsp chopped fresh mint
2 Tbsp sugar
1⁄2 tsp grated lime peel
Garnish: sugar, red liquid food color (for pink-tinted sugar on glass rims) and lime slices


DIRECTIONS:

Mix all ingredients except garnish. Let stand, tossing occasionally, 10 minutes until juicy and sugar dissolves.

To garnish and serve: Spread about 2 Tbsp sugar on a plate. Add 1 or 2 drops food coloring and blend with fingers until sugar is evenly tinted pink. Pour a little water into a shallow bowl. Dip rim of martini or other serving glass in water, then the sugar, to coat rim. Spoon in fruit and juice. Garnish with a lime slice.

This is best served freshly made.
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Old 04-24-2009, 03:40 AM
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Shrimp Avocado Boats


Ingredients:

1 bay leaf
2 ribs celery with leaves, halved
2 flat-leaf parsley sprigs
4 black peppercorns
1 pound large shrimp, peeled and deveined
3 plum tomatoes, seeded and cut into 1/4-inch dice
Juice of 1 lime
3 ripe avocados, preferably Hass, halved and pitted
1 cup small ripe cantaloupe balls
1 cup small ripe honeydew balls
1 cup Cilantro Mayonnaise
6 small fresh cilantro leaves, for garnish

Directions:

In a large pot of water, combine the bay leaf, celery, parsley, and peppercorns and bring to a rolling boil. Reduce heat to medium, add shrimp and cook until they float and turn opaque (usually less than 1 minute of cooking time). Strain immediately and place strainer with shrimp in a bowl of ice. When cool, cut into about 1-inch thick chunks.

In a large bowl, combine shrimp chunks with tomatoes.

Carve 6 small balls from each avocado half using a small melon baller tool, and place in a separate bowl with the lime juice, tossing gently to cover to inhibit browning. Strain the avocado balls from the lime juice and add to the shrimp and tomato mixture, along with the cantaloupe and honeydew melon balls. Coat the avocado shells with the remaining lime juice and set aside.

Fold the cilantro mayonnaise gently into the avocado, shrimp, tomato, and melon mixture, tossing gently to combine. Fill the reserved avocado boats with equal amounts of the shrimp mixture and garnish with fresh cilantro leaves.


CILANTRO MAYO


Ingredients:
1/2 cup mayonnaise
1/2 cup sour cream
Finely grated zest of 1 orange
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped flat-leaf parsley
Salt and coarsely ground black pepper, to taste

Directions:

Whisk together the mayonnaise, sour cream, orange zest, cilantro, parsley, salt, and black pepper. Refrigerate. Use within 24 hours.
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