Recipezaar: Mexican,Dinner Party recipes

Tortillas With Mexican Corn Truffles - Chalupas De Huitlacoche

Fri, 20 Feb 2009 17:57:40 -0500

Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy in Mexico. If you wish to save time and effort, use store bought corn tortillas cut into quarters. From Gourmet magazine courtesy of Epicurious. -- posted by Molly53

Not so Irish, Green Tortilla Appetizers

Sun, 22 Feb 2009 15:34:11 -0500

Perfect for St. Patrick's day. Easier if you make ahead to provide time for them to firm up before slicing. -- posted by Vicki in CT

Peppers Filled With Corn, Chili & Cheese

Mon, 23 Feb 2009 13:38:15 -0500

A veggie main, perfect for a satisfying meal. -- posted by English_Rose

Tequila Muppet

Tue, 24 Feb 2009 14:09:55 -0500

In Mexico City, this drink (shot) is simply known as "muppet", I have no idea why but it's served in bars and clubs all over the city. The amount of tequila will depend in the size of your shot glass, the shot has to be half tequila, half 7 up. -- posted by Mami Janine

Mexican Chicken Casserole

Thu, 26 Feb 2009 12:28:44 -0500

If youre like me, money is feeling a little tight, so we need to find ways to stretch the budget. What better way to do it than making a Casserole! Not only is this a great and tasty way to save on money, but its also a generally nutritious low fat, and low calorie recipe with the Kraft Healthy Living stamp of approval. The boneless chicken breast, green peppers, and PHILADELPHIA Neufchatel cheese blend together to make this mouth-watering South of the Border delight, a must have! Check out http://lovemyphilly.com/mexican-chicken-casserole/ for full details and pictures! -- posted by enJoysfood

Mexican Monster ( Spirits )

Sat, 28 Feb 2009 02:22:44 -0500

The amount of sugar and salt is not detectivable in ths drink, but is needed! Note: More then 2 of these will let you know why it is so named! Have a good hangover cure ready the next day if you drink more then 2! Shadows Original -- posted by Chef Shadows

Randy's Famous Margarita

Sun, 01 Mar 2009 18:31:08 -0500

The secret is the amaretto. We made 7 different versions of the same margarita to find the perfect flavors. . .it was a fun day to say the least! We juiced our own limes and oranges which I highly recommend. -- posted by JanuaryBride

Mexican Pulled Beef

Mon, 02 Mar 2009 01:39:32 -0500

This is a versatile and easy dish that can be served over rice, with taco shells or tortilla chips for a family or potluck dinner. You can use a crockpot and even start with a frozen roast. For a special occasion, serve with all the garnishes that accompany tacos, such as diced green or white onions, guacamole, pico de gallo, salsa and sour cream, You can spice this up by using a can of tomatoes and green chilis or add 2 tablespoons of diced green chilis. You can use chili, kidney or red beans. -- posted by Mamaya

Rachael Ray's Mexican Sundaes

Tue, 03 Mar 2009 01:00:25 -0500

This comes from her Open House cookbook and is a no brainer dessert. Please don't sub in any of the ingredients because they are made to go together to get the right flavor. This is a great end to a mexican meal. I made enchiladas, mexican salad and served this as a dessert. It was nice and light. Guests liked it a lot and talked about its unique flavor. It is not meant to be a heavy dessert. Yum-O. Enjoy. ChefDLH -- posted by ChefDLH

Noodle/Tamale Casserole

Wed, 04 Mar 2009 00:54:49 -0500

Delicious noodle & tamale casserole rich with tomato & cheese. -- posted by Bella Mia

Cumin Chicken & Avocado Salad

Thu, 05 Mar 2009 16:16:06 -0500

A pinch of chili gives this a nice kick, perfect in the garden with a few Mexican beers. This has a slightly Mexican flavour, combining warm chicken tossed with cumin and chili powder, kidney beans and creamy avocado. The tomatoes are slightly cooked too, so their juice bursts into the Caesar dressing as you cut into them - delicious. -- posted by English_Rose

Agua De Horchata

Thu, 05 Mar 2009 16:22:27 -0500

This Horchata is the kind that is served in "neverias" or ice-cream shops in Mexico. It is creamy and easy to do. Grinding the rice twice brings out all the starch and flavor. Prep time is the time needed for the rice to soak. One reviewer stated that I don't know what I'm talking about and that the rice should be soaked overnight...if you choose to soak it longer, the result will be the same and you will still need to strain it as stated---twice. I do know what I'm talking about: I'm Mexican and live in Mexico. -- posted by Mami Janine

Impossibly Easy Sweet Pulled Pork

Fri, 06 Mar 2009 17:29:50 -0500

This has become a staple in our home. We absolutely LOVE this pork. There is a restaurant chain here in Utah called Costa Vida and this is as close as we have come to replicating the sweet pork they make there for the burritos/salads/etc. -- posted by Lord Bezoar

Poundcake With Tropical Fruit and Rum-Apricot Sauce

Sun, 08 Mar 2009 01:20:01 -0500

I found this in a label of McCormick Apricot Jam and it looked so good, so I posted it. -- posted by Mami Janine

Tequila Rose - Copycat

Tue, 10 Mar 2009 00:40:40 -0400

My dd just loves Tequila Rose so I thought I would look for a way to make it at home so I could make it lighter. Viola! Of course, you can make it with the full fat versions too! This is so pretty and would be GREAT for bridal showers, bachelorette parties, gifts or just for yourself! Hope you like it too! -- posted by mama's kitchen

Kellibou Guacamole

Wed, 11 Mar 2009 13:17:47 -0400

. -- posted by kellibou

Light Guacamole!

Thu, 12 Mar 2009 00:12:56 -0400

Guacamole made lighter by adding a surprise ingredient! It really works! Adapted from America's Test Kitchen Family Cookbook. -- posted by Sharon123

Chicken Chili

Thu, 12 Mar 2009 14:32:18 -0400

So simple, but so tasty this one-pot chicken and bean chili is packed with cilantro and flavoured with lime. To freeze: Put in a freezerproof container, cool and freeze for up to three months. Thaw overnight at cool room temperature. Preheat the oven to 350F. Bring the chili to the boil on the hob, then cover and reheat in the oven for 20min or until piping hot. This is great served in warm tortillas, with some grated mature Cheddar, guacamole, green chilis and soured cream. Put it all on the table and let everyone help themselves. Freeze a packet of tortillas alongside the chili, so you'll have them to hand, too. -- posted by English_Rose

Arroz a La Mexicana (Mexican Rice)

Mon, 16 Mar 2009 16:06:18 -0400

This is an adaptation from Diana Kennedy's "Recipes from the Regional Cooks of Mexico". I modified it a little, adding some chili powder and cumin, and changing some of the preparation (primarily, cooking the rice before frying, rather than soaking only) -- posted by Special Ed

Zippy Cheese Spread

Mon, 16 Mar 2009 20:02:46 -0400

This spread goes great with bagel chips, crisp bread sticks or crackers. -- posted by Lainey6605

Mexican Lasagna

Sun, 22 Mar 2009 03:32:19 -0400

This is a meatless and pasta-less lasagna. This is a tortilla-stacked dish with zucchini, onions, tomatoes, corn and beans. Recipe is from Woman's Day. -- posted by Lainey6605

Carne Asada

Thu, 26 Mar 2009 13:08:27 -0400

Limey fajita marinade. -- posted by Talal

Terrific Tomatillo Salsa!

Fri, 27 Mar 2009 16:15:09 -0400

Sometimes limes in Michigan are bitter and dry so in most recipes I usually use half lemon half lime. -- posted by Talal

Cheese Soup With a Southwestern Flair

Sat, 28 Mar 2009 17:08:47 -0400

This soup is a delicious blend of several recipes - fabulous for a culinary holiday on a cold snowy day. -- posted by Yami Zuma

Easy Fajitas

Fri, 03 Apr 2009 14:29:14 -0400

I had a recipe ofr fajita pizza that was pretty good, so one night I decided to make the fajita meat and add some veggies to make my own fajitas. I was surprised at how well they turned out - now I make these whenever I have company! -- posted by Chef #1224147

7 Layer Dip

Thu, 09 Apr 2009 01:34:30 -0400

I love this recipe! It is so simple to make. I have not met anyone that hasn't absolutely loved it. I usually have to make up two dishes of this if I'm entertaining. -- posted by CyndiCB

Em's Easy, Moist Cornbread

Tue, 14 Apr 2009 01:44:06 -0400

This takes no more than 5 minutes to mix together, and is ready to eat in no time! Very versatile also! -- posted by For Goodness Bake!

Sopa Seca De Tortilla Con Crema (Mexican Dry Soup)

Tue, 14 Apr 2009 12:05:47 -0400

I visited my best friend (Magga) over the Easter holiday & borrowed a few cookbooks from her. I was immediately drawn to *Taste of Mexico* by Elisabeth L. Ortiz, found this recipe among her collection of 70 fiery & flavourful recipes from south of the border & learned some new lessons on authentic Mexican cuisine. Her intro to the *Soups* section says Soups are a must for the midday main meal (comida). There are 2 types: aguada (liquid) & seca (dry). The 1st term is self-explanatory, but what is a dry soup? It describes a separate course (traditionally a tortilla or rice dish) served after the more conventional soup & before the main course. I never knew that & this dry soup sounds so good to me. (Times were estimated & 15 min allowed for ingredient prep + assembly) *Enjoy* ! -- posted by twissis

Mexican Prawn Salad

Tue, 14 Apr 2009 12:07:44 -0400

From *Taste of Mexico* by Elisabeth L. Oritz & per her intro, "Salads in Mexico are usually served w/the main course instead of green vegetables. Salads containing meat or seafood, however, are very satisfying & usually served as a separate course." I adapted this essentially make-ahead & assemble in minutes salad to suit our preferences w/options to add Old Bay Seasoning to the dressing & garnish w/avocado or lime wedges as desired. All ingredients are pre-cooked, but it seemed realistic to show that + ingredient prep time, so 20 min was allowed for prep & 5 min for assembly. *Enjoy* ! -- posted by twissis

Refried Beans

Wed, 15 Apr 2009 02:21:47 -0400

This is my sister-in-law's recipe. It contains bacon and jalapeno. What's not to love? Everyone demands this at family gatherings. Read recipe to get an idea of the time it takes- soaking, cooking, etc... Servings is a guess. We always have this at large family gatherings- my mother will know. -- posted by minnie chef

3 Step Chile Relleno Casserole

Thu, 23 Apr 2009 16:11:45 -0400

A great recipe from pantry ingredients-- taste like a real chile relleno without the frying or work. -- posted by marna

Frozen Strawberry-Mango Margaritas

Tue, 28 Apr 2009 02:00:11 -0400

Perfect for Cinco de Mayo from Better Homes and Gardens -- posted by cookiedog

Shrimp, Mango and Avocado Salad W/ Passion Fruit Vinaigrette

Wed, 29 Apr 2009 14:55:14 -0400

I have been on a big fruit and salad kick over the past couple days. I think am an trying to counteract that rainy London weather with eating things that remind me of places like the Caribbean or Mexico. This is what I threw together for lunch today and it ended up being pretty tasty. I used a lettuce that in the UK is called 'little gem lettuce' but romaine would work well too. -- posted by Sarah_Jayne

Coffee and Kahlua Flan

Wed, 29 Apr 2009 16:47:21 -0400

This coffee dessert was even enjoyed by people who don't like coffee. A perfect ending to your next Mexican dinner. From Williams Sonoma: Mexican -- posted by cookiedog

Chip Salad

Fri, 01 May 2009 12:11:26 -0400

This is a family tradition from my husbands family. Though it is called "Chip Salad" it is not a salad, but more like a layered tostada. For the best flavor, follow directions exactly. At least to us it is best just like this. -- posted by Chef #1235822

Shrimp and Cotija Enchiladas With Salsa Verde and Crema Mexicana

Tue, 05 May 2009 16:52:57 -0400

From Bon Appetit - What could be better for easy summer entertaining than homemade enchiladas? How about -- instead of the usual chicken or cheese -- ones made with shrimp and fresh salsa verde? Bon Appetit Associate Food Editor Lena Cederham Birnbaum came up with this -- the ultimate version. -- posted by Tom&Candy

Papadzules : Mayan Egg Enchiladas With Pumpkin Seed Sauce

Tue, 05 May 2009 16:54:53 -0400

This is a pre-Hispanic recipe. Warm corn tortillas are filled with hard-boiled eggs and topped with a creamy pumpkin seed sauce and accompanied with Chiltomate: a spicy Habanero and tomato salsa. Very traditional in the Yucatan Peninsula. The chiltomate can be made up to 6 hours ahead and warmed before serving. The hard-boiled eggs can be made up to a day or two ahead. Prep time does not include the time for cooking the eggs. -- posted by Mami Janine

Brave Bull

Wed, 06 May 2009 00:50:53 -0400

Two favorites from Mexico. From my cocktail 'recipe box'! Posted for ZWT 5. -- posted by alligirl

Fruit Salsa Romanoff

Wed, 06 May 2009 00:52:39 -0400

A super delicious dessert from Mexico; easy to prepare and pretty to look at. The dessert salsa takes advantage of whatever fruit is in season, but it traditionally includes at least some strawberries. Spoon it over ice cream or pound cake. Preparation time does not include 1 hour needed for chilling. From 'Salsa Cooking' -- posted by Deantini

Mexican Hot Chocolate Ice Cream

Wed, 06 May 2009 13:32:05 -0400

I am adding this for ZWT5. It sounds great with all the flavours of Mexican hot chocolate but in ice cream form. Cooking time is the freezing time. Don't let that scare you too much! -- posted by Sarah_Jayne

Chocolate Dessert Quesadillas

Wed, 06 May 2009 13:51:55 -0400

These sound really good! I have added them for ZWT5. -- posted by Sarah_Jayne

Tequila Punch

Wed, 06 May 2009 17:38:01 -0400

Bobby Flay created this yummy alcoholic punch. I love all the healthy juices and, of course, the tequila! This is super easy to make and contains 8 servings. It is easy to halve or double. Enjoy! -- posted by LifeIsGood

Martha's Salsa Verde

Fri, 08 May 2009 01:40:59 -0400

From Martha Stewart 'Great Parties'. Tomatillos are blanched to take away bitterness. Cooking time is chilling time. Posted for ZWT 5. -- posted by alligirl

Spicy-Sweet Beef Empanadas (Mexico)

Fri, 08 May 2009 01:54:08 -0400

Who doesn't love a warm empanada?!?! These savory turnovers make great appetizers because you can prep them ahead of time and freeze for up to a month....and they still taste fantastic! -- posted by FolkDiva

Creamy Chicken Enchiladas

Fri, 08 May 2009 02:04:15 -0400

I got this from a friend a long time ago, and I love it. It's easy to put together, and freezes great for later. Hope you like it too! -- posted by CharlieGal

Torta Borracha (Drunken Torte)

Fri, 08 May 2009 14:32:20 -0400

I found this recipe on the Internet and wanted to post it for ZWT5 This recipe has been adapted from the cookbook Elenas Secrets of Mexican Cooking by Elena Zelayeta, and is courtesy of Cynthia Detterick-Pineda of Andrews, TX. There was just something about this torte that made it sound very interesting, perhaps the name? But as the name implies there is a large amount of alcohol in the sauce! Borracho literally means "drunk" and refers, in the culinary sense, to sauces made with alcohol. -- posted by daisygrl64

Yucatan-Style Shrimp - 3 Ww Points

Fri, 08 May 2009 23:45:48 -0400

Fresh, fresh, fresh!! Feel free to make this dish hotter by adding a seeded and finely chopped jalapeno chile pepper or a generous pinch of cayenne to the marinade in step 2. Enjoy! -- posted by Nif

Mexican Meatballs in Chipotle Chili Sauce

Sat, 09 May 2009 12:19:25 -0400

for Mexican food lovers. Preparing this one day ahead brings out more the flavors. From Chicago Cooks' Mary Wilkinson. -- posted by Pneuma

Ranchero Salsa

Sat, 09 May 2009 12:22:50 -0400

Serve this salsa alongside chips, or on your favorite Mexican dish! Posted for ZWT 5. -- posted by alligirl

Pina Colada Bread Pudding (Crock Pot)

Sun, 10 May 2009 19:47:25 -0400

This recipe is from www.thatsmyhome.com Its a Mexican Bread Pudding Dessert. Posting for ZWT5. Please Note: I don't know why its not accepting (10oz frozen pina colada drink mix) so please ignore how it states "powder". -- posted by daisygrl64

Mom's Sour Cream and Chicken Enchiladas

Tue, 12 May 2009 17:01:17 -0400

One of my favorite foods as a kiddo, and soooo easy to make. Great to take to pot-lucks or make for company. -- posted by ABAcalvarywife

Enchiladas Verdes

Wed, 13 May 2009 01:15:27 -0400

After watching this episode of America's Test Kitchen, I had to make this! I used canned tomatillos and poblano chiles (28 oz. can) and it tasted wonderful! So fresh and delicious! I didn't think it was too spicy, even using Pepper Jack cheese. Here are the comments from their original recipe: "You can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. Halve large tomatillos (more than 2 inches in diameter) and place them skin-side up for broiling to ensure even cooking and charring. If you cant find poblanos, substitute 4 large jalapeño chiles (with seeds and ribs removed). To increase the spiciness of the sauce, reserve some of the chiles ribs and seeds and add them to the food processor." -- posted by Pismo

Mexican Seafood Saute With Avocado-Mango Salsa

Wed, 13 May 2009 22:13:39 -0400

Sauteed scallops and shrimp are paired with a vibrant sweet-savory salsa, gives this dish s WOW factor! Serve with warms corn or flour tortillas and a good Mexican beer! Bohemia beer is crisp and slightly spicy ($8 per six-pack) Bon Appetit Magazine, June 2009 edition. Havem't accounted for waiting time of 30 minutes to an hour. -- posted by Manami

Strawberry Sangria

Tue, 19 May 2009 01:51:25 -0400

I haven't tried this yet but it sounds delicious. Recipe is from Pillsbury's "C'mon Over! Hassle-free, Hustle-free Entertaining" book. -- posted by Marie Nixon

4 Fun Salsa's in One!

Tue, 19 May 2009 01:53:37 -0400

Here you have 1- "Main Salsa". 2-"Smokey and Spicy Salsa". 3- "Spiked Fruity Salsa". 4- "Guacamole" Salsa. Your choice! This recipe was created by the "Whine & Cheese Gang", --Leslie--- cilantro "love of herbs". NcMysteryShopper--Vodka the queen of mixed drinks. Susie D-Garlic many healthy properties. mama's kitchen-brown sugar to sweet! Mommy Diva - Serrano! Cause she too likes it spicy!! --Laury-- - reFRESHing limes. Brenda.- Onion Sweet and Spicy she is all in one. chia - Juicy Ripe tomatoes. French Tart - sun-dried tomatoes cos' she lives in the sun, have rosy cheeks when I drink too much and I have a dry sense of humour! **Jubes**- for the Love, love, love of tomatoes. megnbrycesmom - bright fruit like mango b/c she adores color PanNan - Soft and Creamy avocado. Peter J - cool as a cucumber Pot Scrubber - fresh cracked pepper salt and cumin for his spiciness. --Rita---chipotle in adobo sauce I like it smokey hot! We put these all together and came out with this yummy recipes. For each of the last three salsa's use your taste buds to see how much of the main salsa to add. Have fun creating your mixes. Can't wait to see what you did! -- posted by ~Rita~

New World Spaghetti Squash

Wed, 20 May 2009 02:24:01 -0400

I concocted this on getting acquainted with the taste and texture of a roasted spaghetti squash (also known as a calabash squash). It's an alternative to the idea of treating the squash as a substitute for spaghetti noodles. The roasted squash really has slaw-like texture--soft yet crunchy. Spaghetti squash is an ancient New World food source in Central and South America, so I decided to try making something that combined an ancient native trio of ingredients: corn, beans, and squash. On sampling the roasted squash by itself, my first thought was "black beans," and my second was "spicy." Here's what I did, based on what I had in my kitchen this evening. I'm sure others can improve on it! -- posted by Epyllion

Salsa for Daredevils

Wed, 20 May 2009 02:27:25 -0400

Made this for ZWT5 as a team challenge. Very tasty. Thanks to the Dining Daredevils. Dreamgoddes EmmyDuckie Michelle Bertei tomsawyer Studentchef Mami Janine SueVM HollyGolightly -- posted by Maryland Jim

Fit for a Queen Avocado Salsa!

Thu, 21 May 2009 02:18:25 -0400

Yes, even royalty loves salsa! This is a lovely dish put together by the Epicurean Queens. We each ordained a royal ingredient to make this an epicurean delight! Each member of our team represents an ingredient in the recipe: Scarlett - peppers because she can be firey or sweet__ Sharon123 - avocados because she grew up in South Florida where they grow and she loves them!__ BakinBaby - salt and pepper because it's the color of her hair(sometimes!) cookiedog - lemon juice becauses she's tart!__ LifeisGood - corn because she can be corny__ Paula - cumin because she's from the southwest-Texas__ jellyko - Mexican oregano becausse she loves Mexican food__ Sarah in New York -parsley/cilantro because it's green and she's Irish!__ CaliforniaJan - tomatoes because after loosing almost 60 pounds in the last 8 months I'm one HOT tomato!! __ CarolAT - garlic cloves because I like to "kick it up a notch". -- posted by Sharon123

One Hellava Chipotle Salsa

Fri, 22 May 2009 11:48:36 -0400

This spicy salsa was created by the Hell's Kitchen Angels for the Salsa Challenge in Zaar World Tour 5. -- posted by Heydarl

Jiver's Jubilicious Jalapeno Jazz ( Salsa )

Fri, 22 May 2009 12:08:50 -0400

This wonderful no-cook salsa has been created by the Jammin' Java Jivers for ZWT5 Mexico/Tex-Mex/ SW USA Salsa Challenge. I'm posting it on behalf of the team. Each team member is represented by the ingredient which has qualities she feels represents her in some way. We hope you give our recipe a try. You won't regret it. Mama Cee Jay -mango - Mangos can be a comfort food, but being very rich in fiber, they can really make you go! So, be prepared!! ; lindseylcw - lime juice - Bitter and twisted ; Babzy - cumin - Because it has a smokey warm earthy flavor ; ellie_ - cilantro - It actually grows in my garden! ; Karen Elizabeth - onion - I identify with all the layers, being all dressed up against the cold! ; KissKiss - jalapeno - Just a little spicy ; Thymestudio - tomato - Sweet, tart redhead ; susie cooks - avocado - Not the shape of my body ; pixieglenn - garlic - Eats in in everything ; Dreamer in Ontario - hot sauce, to taste - Because I like things hot even though my family doesn't ; Katie337 - virgin olive oil - Unseen but important for flavour -- posted by Dreamer in Ontario

Steak With Three-Chile Sauce

Sat, 23 May 2009 17:54:52 -0400

Very nice steaks topped with a Mexican-style sauce made from ancho, pasilla and chipotle peppers, then sprinkled with Oaxaca and cotija cheeses. Good stuff! Adapted from Fine Cooking. Cook and prep times are guesses. -- posted by Muffin Goddess

Mexican Burrito Bowl

Tue, 26 May 2009 01:47:33 -0400

We like to get burrito bowls from Chipotle, but aren't thrilled with paying for it several times a week. This isn't anything I'd claim as a "clone", but is "inspired" by Chipotle/QDoba's burrito bowls. It's tasty, easy and filling. As a bonus, it's pretty good without any meat, making it a really viable option to serve a mixed group of vegetarian/carnivores for a party. -- posted by JWynia

Rachael Ray's Mexican Lasagna

Sun, 31 May 2009 19:55:19 -0400

Rachael must love her Mexican lasagna because she has several versions. I found this highly-rated recipe on the Food Network. This is broken into simple steps. The spinach flavored tortillas really make this something special. If you like spicy foods, be adventurous and try Jalapeno Cheddar tortillas. *NOTE* If you plan to have leftovers, the reviewers recommend serving the tortillas on the side and not layering with them. The tortillas get will be soggy after sitting in the refrigerator. Doing that makes assembly a snap! :) -- posted by Kat's Mom

David's Chili Con Carne Y Frijoles Not Hot

Mon, 01 Jun 2009 00:42:06 -0400

Good eating chili that won't burn your tongue or ruin your taste buds. Cut the ingredients by half, if you wish to have a smaller quantity. The directions remain the same for this. -- posted by Chef #1283475

Carne Asada Tacos

Tue, 02 Jun 2009 01:34:01 -0400

I found this recipe on anther site and loved the flavor! -- posted by kenzi's mom

Chili-Corn Custard Squares

Sat, 06 Jun 2009 01:34:02 -0400

Great appetizer bites with a little kick! -- posted by KathyP53

Frozen Margarita Pie

Mon, 08 Jun 2009 02:29:48 -0400

Margarita flavored frozen pie compliments a Mexican style meal. -- posted by Brooke the Cook in WI

Yucatan-Style Shrimp/ Plantain Crisp/Guava Cream/Annatto Oil

Tue, 09 Jun 2009 10:30:03 -0400

Grilled shrimp which have been marinated in a Yucatan-Style marinade are served on plantain chips with a dollop of Guava Cream and a drizzle of Annatto Oil for a very elegant appetizer. Cooling time in the refrigerator = 30 minutes. McCormick Gourmet web site -- posted by Manami

Nacho Scoops

Thu, 18 Jun 2009 01:16:58 -0400

This is a fast, easy twist to traditional nachos, and they're highly addictive! My best friend created a version of this because she hates to cook, but had to take something to a party. I tweaked it a little, and this is the result. -- posted by Shanlynn

Easy Saucy & Cheesy Chicken Enchiladas Casserole

Sat, 20 Jun 2009 01:29:43 -0400

Get out your sombrero, cucarachas, and don't forget your appetite! This delicious south-of-the border dinner is sure to please. Corn tortillas stuffed with a flavorful chicken filling and topped with a Mexican 4-cheese blend, a spicy red chili sauce, olives and green onions -- absolutamente deliciosa! -- posted by Feast Your Eyes!

Martha's Tequila Soaked Watermelon Wedges

Tue, 23 Jun 2009 01:42:47 -0400

Found in MSL July 2009. This is super easy and nice for cookouts! Cooking time is chilling time. -- posted by alligirl

Walnut Taco Wraps With Cashew Cheese

Fri, 03 Jul 2009 02:45:52 -0400

Tacos filled with a delicious, rich "cheeze" made of cashews and cilantro, topped with crumbled nut "meat"! The cheeze keeps for 3-4 days in the fridge and the nut meat for up to a week. You may also scoop the cashew mixture on top of a salad, or serve as a dip with sliced carrots and cucumbers! The walnut mix is also good sprinkled over salad or soup! Great raw food! Adapted from Delicious Living magazine. -- posted by Sharon123

Tortilla Bowls

Mon, 13 Jul 2009 15:32:28 -0400

I found this method of making tortilla bowls for Mexican salads in Company's Coming Greatist Hits Mexican. Make as many as you need. If using corn tortillas, use the microwave method as they tend to crack in the oven. -- posted by Dreamer in Ontario

Shellie's Chunky Homemade Guacamole

Sun, 19 Jul 2009 13:15:25 -0400

This is a recipe for guacamole that I created after discovering that I actually like guacamole after 42 years! Since then, I have been making it at least once a week without fail. I am addicted! I love my recipe because I like my guacamole with some texture, spicy, and with some cilantro and lime flavors. It doesn't take long at all and I don't measure out my ingredients, so you will just have to make yours to suit your own taste. The number of avacadoes is tricky...the sizes of them vary greatly and it also depends on how much you want to make. You can add more jalapeno to make it spicier, or leave some out to make it milder. Enjoy! -- posted by Chef #1307787

Simple Fresh Pear Ice

Sat, 25 Jul 2009 02:47:37 -0400

To refresh the palette. (Freeze time not included.) -- posted by gailanng

Mini-Corncakes With Avocado & Lime Salsa

Wed, 29 Jul 2009 02:38:17 -0400

"Put very simply, canapés are nothing more than tops and bottoms with endless variations ensuring you will never, ever get bored with serving them." This is what The Passionate Cook, Johanna Wagner, has to say! They give you sustenance while chatting before sitting down to the meal. In all supermarkets thwew is a wide selection of pre-made finger food; vol-au-vents, mini quiches [which are awesome!] salmon rolls, or cheese bites, but isn't it more satisfying making your own??? This canapé consists of a fritter made with (fresh, frozen or canned) corn and a simple batter & adding chilli flakes and coriander! This dish can be made with another type of bottom and store-bought salsa & guacamole, season it(to make it your own) serve with coriander leaves & VOILA! ;) -- posted by Manami

Mexi-Comfort Spinach and Chicken Enchiladas

Thu, 30 Jul 2009 03:13:56 -0400

Mexican comfort food! Cream cheese, deliciously marinated chicken and spinach stuffed inside flour tortillas topped with a Mexican flavor-boosted sour cream sauce. P.S. This is a great make-ahead meal that you can serve when having company. -- posted by CookETC

Jalisco Style Enchiladas - Enchiladas Tapatias

Sun, 09 Aug 2009 20:59:21 -0400

A good choice for vegetarians, as these delicious enchiladas contain no meat. Posted from an online source in response to a recipe request. -- posted by Molly53

Spicy Chipotle Shrimp Stew

Mon, 10 Aug 2009 14:48:06 -0400

This is a stew that my husband learned from his mom who lives in Veracruz Mexico. It is delicious with crusty bread for fresh tortillas. -- posted by Tiny_Toodles

Smothered Chili Verde Burritos

Mon, 24 Aug 2009 01:05:20 -0400

I am the type of cook that doesn't normally measure ingredients, so take these with a grain of salt. The ingredients go great together though. -- posted by Space Burrito

Mexicana Salsa Verde

Mon, 24 Aug 2009 02:06:03 -0400

This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site -- ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made with a variety of ingredients including scallions for onions, jalapeño chiles for poblano peppers, and other ingredients found in the variations on this site. The below ingredients are the most basic and easiest. -- posted by Chef #1360233

Chicken Chimichangas

Mon, 24 Aug 2009 02:08:59 -0400

I wanted to make chimichangas but all the recipes I found were so bland. So I combined some ingredients that I knew worked well together and supplemented with the other ingredients from several recipes. And it turned out delicious! Make sure to make the cheese dip to that is also in the recipe. -- posted by Chef 495452

Green Chile Chicken Enchiladas

Mon, 31 Aug 2009 11:41:23 -0400

I live in southern New Mexico. Our cuisine is far different than that of northern New Mexico (ie, Santa Fe, Taos, etc.). Las Cruces, or Hatch really, is the chile growing capital of the world. Whenever we have pot lucks at work or partys, my green chile enchiladas are always requested. If it is going to be an especially large group, I leave out the chicken and just make several trays of green chile cheese enchiladas. Just for clarification, "CHILI' is that soup dish made with hamburger meat and beans that is popular in Texas, while "CHILE" is the spicy vegitable that makes mexican food so great. Green chile and red chile come from the same plant. Green chile is harvested when ripe, and red chile is from chile left on the vine or tied up in RISTRAS to dry out and become red chile. When I was in college in Odessa, they didn't have descent green chile, they used tomatillos instead. I did not like that at all, so I substituted fresh jalapenos instead. They were hot, but my west Texas buddies ate them all up (of course sweating out the jalapenos the whole time). -- posted by New Mexican Rob

Tomato Salsa for Canning

Fri, 04 Sep 2009 14:34:09 -0400

This is a great salsa to can and enjoy in the winter. I played around with several recipes I found, and just adjusted until this one matched my family's taste. We really like the citrus lime flavor over the vinegar that is used in so many recipes. It can technically be water-bath canned, but since that usually requires cooking down for a while prior to processing it gives it too much of a "cooked" flavor. I pressure can mine in order to process it in less time and without extended stove-top cooking (just bringing to a boil then placing in jars) which allows for a fresher taste. -- posted by Chef #627916

Mucho Nachos

Sun, 06 Sep 2009 10:09:22 -0400

Enough for the whole family. -- posted by gailanng

Prosciutto Shrimp

Mon, 21 Sep 2009 11:47:20 -0400

This is another great recipe from 'Salsa Cooking'. It is a wonderful nibble or appetizer or first course; if using as a first course you should calculate 3 pieces per person. It is served with Recipe #390915 -- posted by Deantini

Green Chile Pork Tamale Filling

Mon, 21 Sep 2009 13:15:40 -0400

I wanted green chile pork tamales and couldn't find a recipe, so I made up my own. This filling is mild and delicious! (Time does not include making it into tamales.) -- posted by Julesong

Spinach and Mushroom Tamale Filling

Mon, 21 Sep 2009 13:15:59 -0400

For years I'd tried to find a spinach tamale filling similar to one I've tasted in restaurants, to no avail. Finally, I decided to make my own and this recipe has proved every bit as delicious as what I tasted in restaurants - this filling is so very good! Use your favorite prepared masa to make it into tamales, or mix your own. (Time does not include making the filling into tamales.) -- posted by Julesong

"elmer's" Summertime Sweet Onion Salsa

Mon, 28 Sep 2009 14:22:36 -0400

Picked up this recipe at a local "Elmer's" restaurant. It sounds so good and easy to prepare. They were giving out the recipe free so I guess it's OK to post here. I haven't tried it yet, but the card said: It takes only minutes to produce the best-tasting summer salsa ready for dipping, topping, and summertime fun. Cooking time includes standing time. -- posted by TeresaS

Creamy Green Chili, Chicken, & Corn Enchilada-Style Bake

Tue, 29 Sep 2009 17:48:48 -0400

This is my way of making a rich & creamy Green Chili & Corn Enchilada bake...its almost "fundido" style wtih the Queso Asadero. Enjoy! -- posted by Melanie B.

Grilled Shrimp With Kahlua-Chipotle Chile Glaze

Mon, 05 Oct 2009 16:42:33 -0400

Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they bring and the sweetness of the dish are offset by this bubbly Kahlua cocktail - 2 oz Kahlua Coffe Liqueur in a highball glass and club soda as needed.- a wonderful drink for a holiday toast!" ;) -- posted by Manami

K-Jon Black Bean Chipotle-Lime Chili

Sun, 11 Oct 2009 03:22:49 -0400

A very unique tasting chili of smoke and citrus. Peerfect heat to wow the crowd! -- posted by K-Jon Chef

Mike's Salsa

Sun, 11 Oct 2009 03:39:15 -0400

A positively delightful salsa recipe for any occasion. Do not allow the idea of using habanero peppers to scare you off! They really blend well and will not make the dish as spicy as you may think with the seeds and veins removed. If you are brave (or crazy?) like me, leave them in on one or two of the peppers and enjoy the added heat. -- posted by MrTink

Bite Size Chili Relleno Squares

Mon, 12 Oct 2009 12:02:27 -0400

These gooey, cheesy, ever so slightly Appetizers are perfect for a party -- posted by GingerlyJ

Layered Corn, Black Bean and Chorizo Chowder

Wed, 21 Oct 2009 11:51:55 -0400

Yes layered soup, well that was their name ... "Creamy Corn, Chorizo and Bean Tortilla Chowder." It was at a small little Mexican restaurant in Taos, NM, about 10 years ago and it was amazing. The table next to me ordered it and it looked so interesting I had to try it. The soup was topped with small piles of the chorizo, avocado and olives, and cheese on top this beautiful creamy pale yellow corn chowder and then they took a bite and the bottom layer of the soup was black beans. It was picture perfect served in this big wide rimmed white bowl, it was almost to pretty to eat. Well it incorporates a spicy layer of black beans, onions and roasted jalapenos, topped with a perfect creamy corn chowder and then topped with small piles of the chorizzo, diced avocados with olives and a pepper jack cheese. A squeeze of lime and cilantro. Take advantage of cooking the chorizo, black beans and chowder well ahead of time so when it comes time to serve ... just reheat and plate up. I serve this with my chicken enchiladas with a red sauce. This is a great dish for friends or just family and it is really simple. Make some margaritas and time for party. -- posted by SarasotaCook

Anejo Wallbanger

Wed, 21 Oct 2009 12:52:22 -0400

A Harvey wallbanger using tequila in place of the vodka. -- posted by ~Rita~

Poblano and Cheddar Stuffed Portobello Mushrooms

Tue, 03 Nov 2009 16:31:31 -0500

This makes 4 appetizers or 2 servings for a main course. A yummy recipe from Food and Wine Magazine, January, 1996. Enjoy! -- posted by Sharon123

Pink Rita (Pink Grapefruit Margarita)

Fri, 06 Nov 2009 15:45:55 -0500

Recently discovered Pink Grapefruit Schnapps! Wow! This stuff is so good! -- posted by mama's kitchen

Sweet-N-Savory Watermelon Cup Fruit Salad

Tue, 17 Nov 2009 21:41:44 -0500

Great presentation and super healthy! -- posted by GoldsmithLissa

Creamy Pomegranate Chicken

Wed, 18 Nov 2009 17:03:46 -0500

absolutely delicious and so very quick to make! A dear friend gave me this recipe and my hubby and I both love it!! Gracias Elvira!! -- posted by Mrs. Sunshine