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Post by :shun_916
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2559
Click below to download : Southwestern - Appetizer - White Cheese Dip By Mom2ty (Format : PDF)
Southwestern - Appetizer - White Cheese Dip By Mom2ty
1 cup cheese (Monterey Jack, Asadero or Chihuahua), shredded fine4 oz. green chiles
1/4 cup Half & Half
2 tablespoon onion, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)
Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas.
From: KIM
PantryNGroceryChallenge@yahoogroups.com
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3/4 cup chicken broth or water 3/4 cup yellow cornmeal 2 cups cooked black beans 1 tsp. salt 1/2 tsp. freshly ground pepper 1/4 tsp. cumin 1/2 tsp. Mexican oregano dash of hot pepper sauce 1 Tbl. olive or vegetable oil 1 green onion, cut in half lengthwise then thinlysliced (include the tops) 1/2 tsp. minced garlic clove 2 Tbl. olive or vegetable oil In a medium saucepan bring the broth (or water) to a boil. Add the cornmeal, stirring constantly until thickened. Reduce heat and continue stirring and cooking for 2 minutes. Remove from heat. Add all other
Southwestern - Black Bean Cakes With Sour Cream Sauce
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1 tablespoon butter 3/4 cup chopped red onion 1 cup chopped red pepper 2-1/2 cups (10 oz.) shredded Monterey Jack cheese 1 large mango, peeled, thinly sliced and cut into 1 inch pieces 6 (8-inch) flour tortillas Preheat oven to 250° F. In large skillet, melt butter over medium heat and sauté onion and red pepper until almost softened, 2 minutes. Lay out 3 tortillas. Sprinkle tortillas with onion and pepper, half the cheese and arrange sliced mango on top. Cover with remaining cheese and top with remaining tortillas. Cook tortillas over medium heat, one at a time, turning carefully, browning
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