southwest seasoning
southwest seasoning
Southwest Seasoning
This is a wonderful southwestern flavor for salads and meats.
1/3 cup chile powder
2 tablespoons dried cilantro leaves
2 tablespoons cumin
2 tablespoons Mexican oregano leaves
2 tablespoons dried sweet basil leaves
1 tablespoon garlic powder
1 tablespoon dried thyme leaves
Combine all in a medium bowl. Store in an airtight jar for up to 4 months.
Makes 1 cup seasoning.
No lower can a man descend than to interpret his dreams into gold and silver. — Kahlil Gibran
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crema
Crema
Crema is the traditional garnish for many Mexican foods. In the United States, sour cream is often used as a substitute. Prepare Crema 24 hours in advance. It can either be spooned over or piped onto the top of soups and other dishes in various designs, such as cacti, zigzags, etc.
1 cup heavy whipping cream
2 tablespoons buttermilk
Heat the cream in a small saucepan just until the chill is off the cream (do not heat above 100 degrees F).
In a small glass jar, combine ingredients. Cover the jar loosely. Let it stand at room temperature for 12 to 24 hours, until the cream is thickened and tart. Stir the crema well, cover it, and refrigerate it to complete the thickening. Refrigerate. Use as needed. It keeps for up to 10 days.
Use instead of sour cream to garnish dishes.
Avocado Crema
1 fresh avocado
1 cup Crema
Juice of 1 Mexican lime
Put ingredients in a blender and pulse until combined.
Chipotle Crema
2 cups Crema
1 clove garlic, roasted and peeled
2 tablespoons canned chipotle chiles in adobo sauce
Pur?e ingredients in a blender.
Red Chile Crema
4 whole dried red chiles
1 cup water
Place dried chiles on a baking sheet and roast at 325 degrees F for 5 minutes. Remove seeds, and boil in 1 cup of water until soft. Pur?e in a blender and season with a pinch of salt.
If you ever crawl inside an old hollow log and go to sleep, and while you
e in there some guys come and seal up both ends and then put it on a truck and take it to another city, boy, I don know what to tell you. — Jack Handey Deep Thoughts
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chile-orange oil
chile-orange oil
Chile-Orange Oil
1/4 cup dried crushed red New Mexican
chiles, seeds included
2 cups peanut oil
1 teaspoon sesame oil
Zest of 3 oranges, finely minced
2 cloves garlic, finely minced
Heat peanut oil to 325 degrees F. Remove from the heat and stir in the remaining ingredients. Let the oil cool.
To use, marinate fish overnight in the oil. Grill fish over charcoal, basting frequently with mayonnaise.
Nobody realizes that some people expend tremendous energy merely to be normal. — Albert Camus
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taco seasoning mix
Taco Seasoning Mix
2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon instant minced garlic
1/2 teaspoon crushed, dried red pepper
1/4 teaspoon dried oregano
1/2 teaspoon dried, minced onion
Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight or store in a jar with a tight-fitting lid. Label. Store in a cool, dry place. Use within 6 months. Makes 1 package (about 2 tablespoons).
To make taco filling, brown 1 pound ground beef in a skillet over medium-high heat. Drain excess grease. Add 1/2 cup water and 1 package Taco Seasoning Mix. Reduce heat and simmer for 10 minutes, stirring occasionally.
Makes filling for 8 to 10 tacos.
I will veto again and again until spending is brought under control. — Ronald Reagan
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chile vinegar
Chile Vinegar
Use for meat, salads and vegetables.
1 quart small red ripe chiles, finely chopped
1 quart 5% acidity vinegar
1 tablespoon salt
Put chiles into a sterilized glass jar, then add salt and vinegar. Seal the jar. Let stand for 7 days in indirect sunlight, turning upside down daily. Strain and bottle in sterilized jars. Add clean whole chiles, if desired.
I never let schooling interfere with my education. — Mark Twain
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green mayonnaise
Green Mayonnaise
1 cup mayonnaise
1/4 cup minced roasted Anaheim or New Mexico chile
3 garlic cloves, roasted and mashed
Fresh Mexican lime juice, to taste
Combine all ingredients in a bowl and mix well. Refrigerate the mayonnaise for at least 1 hour.
Use as a sandwich spread with slices of roast pork, in a BLT, or mix the mayonnaise into an egg or chicken salad. It keeps well, refrigerated, for up to a week.
Right now I think censorship is necessary the things they
e doing and saying in films right now just shouldn be allowed. Theres no dignity anymore and I think thats very important. — Francois Marie Arouet Voltaire
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salsa vinegar
salsa vinegar
Salsa Vinegar
4 large red jalape?o peppers, quartered lengthwise
3 scallions with green tops, well washed
12 large sprigs fresh cilantro
2 garlic cloves, peeled and halved
3 cups good white wine vinegar
Trim tops of scallions to fit the bottle. Stuff the jalape?os, scallions, cilantro and garlic into a tall, decorative, 1-quart bottle. Fill the bottle with the vinegar to completely cover the ingredients. Seal the bottle and let it stand in a cool, dark place for at least 2 weeks before using.
Touch the earth, love the earth, honour the earth, her plains, her valleys, her hills, and her seas rest your spirit in her solitary places. — Ernest Dimnet
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hot hot vinegar
Hot Hot Vinegar
9 chiles de ?rbol
7 cascabel chiles
1/2 bunch fresh cilantro leaves
2 fresh scallions
3 garlic cloves, halves
3 3/4 cups cider vinegar
In a dry cast iron skillet, toast chiles briefly over medium heat, just until fragrance begins to be released. Place the chiles in a quart bottle or jar. Add cilantro, scallions and garlic, using a wooden spoon handle to help position the ingredients.
In a saucepan, bring the vinegar to a boil, and pour as much of it over the chiles, vegetables and herbs as will fit in the bottle or jar. Cool to room temperature, cover, and store in a dark place for at least 5 days before using.
Sprinkle it over Drunken Beans or quelites, or use it in salsa and hot sauces.
Lawyers and painters can soon change white to black. — Danish proverb
condiments | Comments Offchili seasoning mix
chili seasoning mix
Chili Seasoning Mix
Posted by tgraddy at recipegoldmine.com May 18, 2001
1 1/2 cups yellow cornmeal
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 1/2 cups milk
1 tablespoon baking powder
1 1/2 teaspoons baking soda
2 eggs, slightly beaten
1/3 to 1/2 cup finely chopped jalape?o peppers
1/2 cup shredded Monterey jack or Cheddar cheese
1/4 cup chopped onion
Combine cornmeal, sugar and salt in a mixing bowl. Scald milk; pour over cornmeal. Cool to lukewarm.
Add remaining ingredients and mix well. Pour into a well-greased 9-inch square or round baking pan. Bake in a 425 degree F oven for 40 to 45 minutes.
Makes 9 to 12 servings.
He who speaks without modesty will find it difficult to make his words good. — Confucius
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