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Barbecue Sauce Recipe
The barbecue began in the American context during the late 1800's cattle drives in the West. The cowhands usually had low quality cuts of beef that had to be preserved over long periods of time of cattle driving.
The main choice for this was...
Best Recipes: Old Fashioned Chocolate Milkshake
Is there any drink more delicious to chocolate lovers than a tall glass of frosty chocolate milk? How about a chocolate milkshake? Chocolate milkshakes are easy to make and a delicious indulgence to have with your classic restaurant meal...
Crock Pot Recipes for Your Turkey Leftovers
The age-old question of 'what to do with this left-over turkey'
lives on today, but with the revival of the slow cooker, we now
have more options for stretching our food dollars by creating
some delicious crock pot turkey recipes.
Today's...
Don Veitia coffee recipe
*******Don Veitia recipe*********** Don Veitia Dolce Cafe Delightful sweet coffee 1 ½ oz. of espresso “Don Veitia” ¾ oz. of caramel syrup 1 ½ table spoon of sweet condensed milk 3 ¼ oz. of steamed milk Mix the espresso “Don Veitia” with the...
Easy Dinner Recipes: Roast Chicken and Roasted Root Vegetables
Easy dinner recipes make life so much easier for us.
As much as we want to make healthy food choices for ourselves and our families, busy lives sometimes makes it difficult. With a few easy dinner recipes in your recipe box it's a cinch.
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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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