June 30, 2014
Jicama Salsa
Florence
Course Salsa
Cuisine Mexican
- 1 cup finely diced jicama
- 1/2 cup finely diced tomatilla
- 1/2 cup finely diced red onion
- 3 Tbsp chopped cilantro
- 3 Tbsp lime juice
- 1/2 tsp honey
- 1/2 tsp kosher salt
- 1 tsp finely chopped jalapenos
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June 5, 2014
Corn Jicama Relish
Florence
Course Relish
Cuisine Mexican
- 1/2 cup corn kernels frozen kind, thawed and drained
- 1 cup finely diced jicama
- 1 cup finely diced Roma tomato
- 1/4 cup finely diced sweet bell pepper
- 2 Tbsp chopped ripe olives
- 2 Tbsp apple cider vinegar
- 1 Tbsp picante salsa roja, or salsa verde
- 2 Tbsp olive oil
In a glass bowl, mix all the ingredients together.
Cover bowl and let sit on kitchen counter for 1 to 2 hours, stirring occasionally.
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May 23, 2014
Beef and Bean Chimichangas
Florence
Course Main
Cuisine Mexican
- 1 lb. Ground Beef - lean
- 3/4 cup Onion - chopped
- 3/4 cup Sweet Bell Pepper - diced
- 1 1/2 cups Whole Kernel Corn
- 2 cups Taco Sauce
- 2 teaspoons Chili Powder
- 1 teaspoon Garlic Salt
- 1 teaspoon Ground Cumin
- 1 - 16 oz can Refried Beans
- 8 - 12 inch Flour Tortillas
- 1 - 16 oz. package Shredded Monterey Jack Cheese
- 1 tablespoon Butter - melted
- shredded lettuce
- 1 tomato diced
- sour cream
- salsa
Preheat oven 350°F
Brown ground beef in skillet over medium-high heat.
Drain excess fat.
Add onion, bell pepper and corn to skillet.
Cook for 6 minutes or until veggies are tender.
Stir in taco sauce, chili powder, garlic salt, cumin and stir until well blended.
Cook until all ingredients are heated though and then remove from heat.
Take tortillas and spread a thin layer over each shell. Spoon beef mixture in the center and top with cheese.
Roll up each tortilla separately and place them seam side down on a baking sheet.
Brush with melted butter.
Bake for 30 to 35 minutes, or until golden brown.
Garnish with lettuce, tomato, salsa and sour cream.
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April 29, 2014
Burrito Bake
Florence
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main
Cuisine Spanish
- 1 cup Bisquick. baking mix
- Salt & pepper
- 1/3 cup Water
- 1 cup Salsa
- 1 can Refried beans
- 1 cup shredded cheddar cheese
- 1 pound Ground beef
Pre-heat oven to 350°F
Combine, refried beans, Bisquick, and water in a bowl.
Add bean mixture to greased pie plate.
Season ground beef with salt & pepper to taste.
Brown and drain ground beef.
Place beef on top of bean mixture.
Cover ground beef with salsa
Top with cheese
Bake, uncovered, for 30 minutes.
Let stand on cooling rack for 15 minutes.
Serve with sides of sour cream, salsa or tortilla chips.
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April 19, 2014
Cucumber Salsa
Florence
Makes about 3 cups of salsa
Course Condiments
Cuisine American
- 1 cup sour cream
- 1 cup plain yogurt
- 1/4 cup snipped parsley
- 1/4 cup fresh snipped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 cucumbers
Pare, de-seed, and coarsely shred the cucumbers
In a large bowl, mix all ingredients
Cover and and place in fridge for about 2 hours or until chilled
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January 22, 2010
Hot Salsa
Florence
- 1 large whole onions
- 8 whole tomatoes
- 3 whole jalapeno
- 1/2 whole fresh cilantro
- 1 dash lime juice
- 1 dash lemon juice
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
Dice onions, tomatoes, jalapenos, and cilantro as small as possible (using food processor will make this MUCH easier)
Combine remaining ingredients
Chill over night and use.
This will make a hot salsa, but if you want it hotter add another jalapeno.
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