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Christmas Recipes: Cakes & Tarts. No.2 of 7 - Prune, Apple & Calvados Tart
Christmas recipe serves: 8
calories per serving: 685
preparation time: 30 minutes + chilling
cooking time: 50 minutes
Suitable for freezing
Christmas recipe ingredients:
* white flour, plain 175 g (6 oz)
* butter, 225 g (8oz)
*...
Grandma's Divinity Recipe
My wife's grandmother made many incredible dishes in her kitchen over the years. Sometimes, if in the right mood, she would offer to write them down. We always said YES! Here is one of the finest deserts you will ever try, and it's easy to...
Harvest A Wealth Of Apple Ideas
(NC)—The leaves have turned, pumpkins are ripening on the vine and most of Canada's apple growers are in the orchards harvesting this year's crop of apples for your enjoyment throughout the winter months. It is well known that apples are...
How to Enjoy Your Favorite Christmas Recipes
Christmas is a time of holiday and festivity. And delicious food
is integral part of the celebrations. You relish food and have
fun with your friends and relatives. In this excitement you
hardly give sufficient attention to how much you should...
Making Hamburger Recipes is Easy and Fun
When I was a kid Wimpy from the old Popeye cartoon show was one of my favorite characters because he expressed a deep love and obsession with hamburgers on a bun. Wimpy was always looking for hamburgers and wasn’t happy unless his plate was piled...
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Mexican Recipes – World Class Dishes In Your Kitchen!
Here are two **Must Try** Mexican recipes! They are HOT, tasty and so easy!
Chiles Rellenos Meatballs
- 12 small potatoes, or 2 large baking potatoes
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1/2 pound Anaheim chili peppers
- 1/2 cup yellow onions -- minced
- 4 eggs
- 1/2 teaspoon salt
- black pepper -- to taste
- garlic salt -- to taste
*Anaheim chilies, roasted, peeled and diced.
Peel and boil potatoes until just tender. Let potatoes cool. In a large bowl break up potatoes to make a lumpy mixture, do not mash. Saute ground beef in 2 tablespoons vegetable oil until browned, drain well. Add beef to potatoes then add chiles, chopped onion and egg yolks.
Add seasonings (salt, pepper, and garlic salt). Mix and form into egg-shaped balls about 1-1/2 inches long. Dip each ball in egg whites (beaten slightly) then roll in flour. At medium heat, cook in vegetable oil about 1/4-inch deep. Brown well, then drain on paper towels. Serve hot, at room temperature, or refrigerate and reheat at serving time.
Note: Both Mexican Recipes yields between 4 to 6 servings.
**Our** Family Secret Salsa
(shhhttt… It’s one of my secret Mexican recipes)
- Tomatoes -- quartered
- 2 cloves garlic
- 1/4 medium yellow onion -- coarse chop
- 3
tablespoons lime juice
- 1 teaspoon cumin
- salt -- to taste
- 1 cup cilantro -- chopped
- 6 whole jalapeno peppers, fresh -- to taste
- 4 whole habaneros peppers, fresh -- optional
Fill blender with tomatoes, run at lowest setting until no large chunks are left. Add remainder of ingredients and repeat running blender until no large chunks are left. Sample and add items to taste as necessary.
If you're not sure how something will affect you in the quantity given, use the smallest unit of it at first, then progressively add more until you are satisfied. This is really important with the habaneros. The salsa will be at its hottest right after you make it, but will cool down the longer it sets.
**MUST TRY** Recipes: Easy Chicken Recipes and Easy Salad Recipes
Copyright 2005
About the Author
Jonathan loves eating! If you are like him, then you definitely need to visit Easy Recipes Secrets– The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success!
**IMPORTANT**: You may use this article on your website but you are NOT granted permission to modify any part of its content and all the links should be kept active!
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