Food Recepies

Cheese Puffs Recipe

2008-12-28T23:46:00.000-08:00

Ingredients for Cheese Puffs

1½ cups flour
1½ cups milk
1 cup Swiss cheese, grated
2 tablespoons butter
¾ teaspoon salt
3 eggs
Directions for Cheese Puffs

To prepare this Cheese Puffs Recipe, first melt butter. Add flour and salt and stir in gradually the milk. Put on slow fire and boil. Add the cheese, stirring until it melts. Remove from fire. Separate eggs. Add the yolks to the mixture. Fold in the beaten whites. Place in buttered pudding dish or bowl, and set in hot water. Bake about 20 minutes.

Mexican Nachos Recipe

2008-12-28T23:18:00.000-08:00

Ingredients for Mexican Nachos
30 tortilla chips
½ cup mild salsa
One 11 oz can condensed cheddar cheese soup/sauce
Directions for Mexican Nachos
In small bowl, combine soup and salsa. On microwave-safe dish, arrange 8 of the chips in circular pattern. Place 2 teaspoon of the soup mixture on each chip. Microwave on HIGH 1 minute 30 seconds or until Soup mixture is hot. Repeat with remaining chips or cover soup mixture and store in refrigerator for later use.

AUTHENTIC MEXICAN FOOD RECIPES

2008-12-18T21:48:00.000-08:00

EASY MEXICAN RICE RECEPIE

Mexican rice is a traditional Mexican food dish that is very easy to prepare. First, the rice is lightly toasted with garlic, onions and other spices, then slowly simmered with tomatoes. This easy Mexican rice recipe uses vegetable broth, making it both vegetarian and vegan.
Ingredients:
1 onion, diced
3 cloves garlic, minced
1/4 cup olive oil
1/2 tsp ginger
1/2 tsp ground coriander
1/4 tsp ground cloves
1/4 tsp pepper
2 cups white rice
3 cups diced or pureed tomatoes
2 tsp salt
1 1/2 cups water or vegetable broth
Preparation:Sautee the onions and garlic in the olive oil for 3 to 5 minutes, until onions are soft.
Add the ginger, coriander, cloves and pepper and stir to combine.
Add the rice and stir to coat.
Add the tomatoes, salt and water or vegetable broth and stir to combine. Cover and simmer over low heat for 25 to 30 minutes, or until liquid is absorbed and rice is done cooking.

MANGO AND PEACH SALSA

The sweet taste of mangos and peaches combine with onions and garlic in this easy salsa recipe. Try it with chips for a light snack, or add to a vegetable burrito for an unusual twist. This mango and peach salsa recipe is also a raw foods recipe.
Prep Time: 15 minutes
Ingredients:
2 mangos, peeled and chopped
2 fresh peaches, peeled and chopped
1 sweet onion, diced
2 cloves garlic
2 tbsp chopped fresh cilantro
juice of one lime
dash salt and pepper
Preparation:Combine all ingredients and chill. If you have a food processor, you can process all the ingredients in chunks, rather than dicing and chopping. Chill before serving.

TEN MINUTES TOFU ENCHILADA RECIPE

This vegetarian enchilada recipe with tofu and cheese is very basic, but if you want to get some enchiladas in the oven in less than ten minutes, this is a great recipe to try. You can always pop open a can of black olives, or toss in some leftover pre-cooked veggies as well.
See also: Quick and Easy Homemade Enchilada Sauce
Ingredients:
2 12 ounce packages firm or extra-firm tofu, pressed
2 tbsp olive oil
1 tbsp taco seasoning OR 1 tsp chili powder
1 16 ounce can enchilada sauce
2 cups cheddar or jalapeno jack cheese
8 - 10 flour tortillas
Preparation:Pre-heat oven to 350 degrees.
In a large pan, crumble the tofu and sautee in olive oil with taco seasoning or chili powder until lightly golden brown and coated with spices.
Transfer the sauteed tofu to a large bowl and add approximately 1/2 cup enchilada sauce and half of the cheese. Combine well.
In the bottom of a baking pan or casserole dish, spread a thin layer, about 1/4 cup, of enchilada sauce.
Place a few spoonfuls of the tofu mixture in each flour tortilla. Toll up and place in baking dish, stacking each enchilada closely.
Pour the rest of the enchilada sauce over the tortillas in the pan, and sprinkle the remaining of the cheese on top.
Bake your tofu enchiladas for 20-25 minutes, or until done.

Mexican cooking

2008-12-16T23:13:00.000-08:00

The mexican kitchen has a variety of different ingrediants.these ingrediants are now easily available in india.they are---
1 Corn
2 Avocado
3 Capsicums
4 Beans
5 Basil leaves
6 CHILLES- a Pabolano chilli, b Dry chillies.
7 Rice
8 Celery
well this section also offers advice on purchasing,preparing, storing ingrediants as well as cooking tips.although their substitutes have been given in case of non availability.
CORN-- corn is a staple of mexico.it is widely used in mexican cooking.use regular corn on cob[makkai ke bhutte].to cook corn,put in a perssure cooker with 2-3 cups of water.a pinch of haldi 1tsp salt and 1 tsp sugar give 2- whistles. scrape boiled kernels from cob with the help of knife to get corn niblets.you can use tinned corn also instead of fresh corn. corn tortillas is the popular basic recipe of mexico which can be made with[ makki ka atta.]
AVOCADO-- it is a mexican food. a light green chutney like spread, called gaucamole, is made from avocados.see that the avocado is soft and fully ripe as a hard,under-ripe avocado is bitter.the green food turns blackish as it ripens.
CAPSICUM-- capsicums are native to mexicans. they are used extensivley in mexican cooking.they range in colour from green through yellow and orange to deep red.when buying capsicums try to look for ones which have bright glossy skins.they are either chopped,sliced or even roasted over a naked flame for a smoky flavour and then used as needed .
BEANS-- beans were cultivated by indians along with mexico.their are different varieties of beans that are kidney beans[jammu wale rajamah],pinto beans[chitra rajamah].always buy beans in a small quanitties as that are likely to loose their flavour if unused for a long time.beans are widely used in soups,as follimgs for tortillasetc.the most popular re-fried beans are made from these beans.
BASIL LEAVES-- they belong to the tulsi family.they are available in dried form or as fresh basil leaves,which are sold by some vegetable vendors.easy to grow at home too.if you use dried basil leaves,use much less,as dried herbs are more concentrated.the young tendor leaves of tulsi can be substituted.
CHILLIES-- over 150 varieties are found in mexico but from that the two important variety are pabolano chilli and the other jalapenos fresno etc.
pabolano chili[acchari hari mirch]they are large chilies being roughly 31/2'' long and 21/4'' wide. although not very hot,pabolano have a rich earthy flavour which is intensified when the chillies are roasted and peeled. they are widely used in mexican cooking notably in stuffed chillies.
jalapeno chilli is another form of chilli.i have used pickled jalapenos mostly in the recipe.it is easily available.when buying chillies look for firm fresh chillies with shiney skins.fresh chillies can be stored in a plastic bags in refrigerator for upto 3 weeks.
DRY CHILLIES-- is like our red chilli powder.
RICE-- mexicans have been using rice since it was introduced to them by spanish.use long grain rice in mexican cooking.ordinary quality rice is better for mexican cooking.rice is used in soups and main meals and to desserts too.
CELERY-- it is an aromatic herb with a slight pungent taste.only the stalks are edible ad the bright green leaves are used as a garnish. the thick stems are sometimes peeled and then used as the recipe demands.