Are you willing to give me your recipes?

Question

I enjoy cooking and learning new things, so if you have the time, I would like recipes. Thank you all in advance.

Answer 1

You could get yourself into trouble with such an open-ended question :-) I'll share a few of my favorites that are tried and true (only ones that rate a 1 on my scale of 1-5).

Stuffed Mushrooms

12 large mushrooms (3-4 per person)
4 T. butter
1 small, very finely chopped onion
2 T. minced fresh parsley
1-cup bread crumbs (Italian seasoned are fine)
3 oz finely grated Swiss cheese
6 oz can crab meat, drained (optional – it does add a nice crab flavor)
Salt and pepper
15 oz can chicken or beef stock (I prefer chicken)

Brush any dirt off mushrooms. Remove stems and dig out some of the meat of the mushroom cap (a melon baller or teaspoon works well for this) and reserve with stems.
Chop ½ of the stems very finely. Reserve the rest for another use.
Sauté onion in a saucepan with the butter. Add the chopped mushrooms and sauté a minute or two longer. Turn off the heat and add the drained crab (if using), Swiss cheese and breadcrumbs. Add the breadcrumbs last, as you may need more or less than one cup depending on the consistency. The mixture should hold together when formed into a ball but should still be moist. Salt and pepper to taste.
Stuff mushroom caps with mixture, mounding some mixture over the top of each cap and place in shallow baking dish. Poor stock over the tops.
Bake 20 minutes at 350 degrees, basting occasionally with the stock juices from the pan.
This can be made several hours in advance and placed in the refrigerator. Bake when ready to serve adding about 10-15 minutes to the bake time.

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Spinach, Artichoke and Bacon Dip with Crispy Pitas
Yield: 4 cups

1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced (I used roasted garlic and a good amount of it)
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Crispy Pitas, recipe follows or just buy them. Great with chips and veggies too

I added like 1/3 - 1/2 package Hidden Valley Ranch dip mix.

Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside.

Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.

Crispy Pitas:
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
8 pitas, cut into 12 wedges each
Preheat the oven to 350 degrees F.
Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.
Yield: 96 pita crisps

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Chile ‘N Cheese Spirals – Appetizer
There are lots of versions of this recipe out there. This is how I make them.
Ingredients:
•2 – 8 oz packages cream cheese, softened
•1/2 – 3/4 cup sour cream
•1 cup shredded cheddar cheese
•½ cup (4 oz can) diced green chilies
•½ cup sliced green onions or chopped green pepper
•½ cup chopped red bell pepper
•½ cup (2-1/2 oz can chopped or sliced) black olives, chopped fine
•4-5 – 8-inch soft flour tortillas
Directions:
1.Beat cream cheese until relatively smooth with mixer or fork.
2.Stir in sour cream, cheese, chilies, onions, peppers and olives.
3.Spread approximately ¼ mixture onto each of the tortillas.
4.Roll up and wrap in plastic wrap or store in an airtight container in the refrigerator for at least 1 hour or overnight.
5.Slice into 1 inch pieces and serve with salsa, if desired.

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Bubba's Country-Fried Steak and Gravy (recipe courtesy Paula Deen)
Prep 15 minutes, Cook 1 hour, Yield 4 servings

1 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
1 teaspoon House Seasoning, recipe follows
1 teaspoon seasoning salt
3/4 cup vegetable oil
1 1/2 teaspoons salt
4 cups hot water
1/2 teaspoon monosodium glutamate (recommended: Ac'cent), optional
2-3 medium yellow onion, sliced

Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in the flour mixture. Drizzle with water and re-dredge in flour mixture. Heat 1/2 cup oil in a large heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil, and fry until browned, about 5-6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Pour off oil if excessive, leaving about ¼ cup. Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the water and the Accent, stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes. Bake at 350 for another 1.5 hours, until meat is super tender, adding additional water if necessary.

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Anthony's Pasta Sauce, Meatballs & Braciole
too long to print. here is the link:
http://www.spaghettisauceandmeatballs.com/sauce_photos.html
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Paula Deen Taco Salad (just like my Aunt Barb’s)

Difficulty: Easy
Prep Time: 10 minutes
Yield: 6 to 8 servings

2 ripe tomatoes, diced
1/2 pound sharp Cheddar, diced (shredded)
1 large onion, diced
1 head iceberg lettuce, washed, drained and shredded
1 pound lean ground beef, browned, crumbled and drained
1 cup salad dressing (recommended: Catalina)
1 (7-ounce) bag taco flavored chips, crushed
1 cup salsa (taco sauce)
Tortilla chips, to serve

Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.

Serve immediately. It doesn’t store well…soggy lettuce and all.

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Quick and Low Fat Chicken and Shrimp Paella
Makes 4 servings. Prep: 15 minutes. Cook: 30 minutes.

2 teaspoons olive oil
5 ounce chicken breast, cut into ½ inch cubes
1 medium-size onion, chopped
2 cloves garlic, finely chopped
1 14 ounce can chicken broth
1 14 ounce can diced tomatoes with mild chopped chiles, drained
1 packet Goya Sazon seasoning
1/4 teaspoons salt
2/3 cup white long grain rice
1 cup frozen peas, thawed
½ pound medium sized shrimp, cleaned
¾ teaspoon hot pepper sauce
¼ cup flat leaf parsley, chopped

1. Heat oil in large nonstick skillet. Add chicken; sauté 5 minutes or until browned. Remove to a place and reserve.

2. Add onion and garlic; sauté until softened, about 5 minutes.

3. Add broth, tomatoes, sazon and salt. Bring to a boil. Stir in rice and simmer on med-low heat, covered, for 15 minutes.

4. Stir in peas and ½ cup water (or liquid from tomatoes?). Simmer covered for another 5 minutes or until the rice is tender. Stir in chicken and shrimp and cook an additional one minute. Cover and remove from heat. Let sit for 5 minutes. Stir in hot pepper sauce and parsley and serve.

Nutritional Value Per Serving: 343 calories, 6 g fat, 25 g protein, 45 g carbohydrates, 6 grams fiber, 1278 mg sodium, 91 mg cholesterol.
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Bacon Wrapped Chicken with Cream Sauce
6 boned, skinless chicken breasts, quartered (4 pieces per full breast)
1/8 lb dried beef
12 whole strips of bacon, cut in half or 24 whole slices
1 can cream of chicken soup
½ - ¾ cup sour cream

Spray cake pan or baking dish with non-stick spray
Mix sour cream and soup in medium bowl. Spoon a small amount in the bottom of the dish.
Wrap each piece of chicken first in bacon and then in a piece of beef (the amount of bacon you use depends on your preference.). Arrange in baking dish.
Spoon remaining soup mixture over chicken.
Bake at 350 degrees for 2-1/2 to 3 hours (1 hour covered and the remaining time uncovered).

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Four-Cheese Mac & Cheese
• 3 cups uncooked elbow macaroni, cooked according to package directions
• ¼ cup all-purpose flour
• 1/8 t. ground pepper
• 2-1/2 cups skim milk
• 6 oz processed cheese, cubed (such as Velveeta – you can use light)
• 2 oz light cream cheese, cubed
• ½ cup (2 oz) shredded sharp cheddar (the sharper the better!)
• 2 oz (1/2 cup) grated Parmesan cheese
1. Combine flour and pepper in a 3-quart or larger pan. Add ½ cup milk and whisk until no lumps remain. Gradually add the remaining milk while continuing to whisk.
2. Cook over medium heat for about 8 minutes or until the mixture comes to a soft boil. Cook for an additional minute, stirring constantly.
3. Reduce heat and add the cheeses, stirring until melted. Remove from heat and stir in the macaroni.
4. You can eat it straight out of the pan or you can bake it in a baking dish in the oven at 350 degrees for 30 minutes. The official recipe calls for 6 onion melba toast crackers to be crushed (1/3 cup) and combined with 1 T. melted margarine or butter and sprinkled over the top of the macaroni. Then they bake it per the above until golden brown and bubbly. Frankly, I can never wait that long and end up eating it right out of the pan.
6 servings

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You Won’t Be Single For Long Vodka Cream Pasta
Rachel Ray
Prep: 5 minutes, Cook: 20 minutes, Yield: 4 servings

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

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Calico Beans
½ - 1 pound bacon
1/2 small onion
* 1 - 16 oz can baked beans
2 pork and beans
1 white beans
1 other bean (pinto, kidney…)
1/4 cup molasses
3/4 cup brown sugar
1/4 cup ketchup
2 tsp mustard

Drain the juice in the baked beans and reserve to use as needed throughout cooking.
Put all ingredients in slow cooker. Cook on high. Once hot, turn slow cooker down to low and cook a minimum of 3 hours.

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Vegetable Couscous (Rachael Ray)

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 entree servings

2 tablespoon extra-virgin olive oil
1 bay leaf, fresh or dried
1 medium onion, chopped
1/4 zucchini, diced
1/4 yellow squash, diced
Salt and pepper
1/2 cup canned pumpkin
4 cups chicken or vegetable broth
1 1/2 teaspoons ground cumin, half a palm full
1 teaspoon coriander seeds, 1 /3 palm full
2 1/4 cups couscous
1 vine ripe plum tomato, seeded and finely chopped
2 tablespoons each chopped cilantro and flat-leaf parsley
Mediterranean flat bread, for passing

Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.

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This recipe came from the Top Secret Recipes cookbook and tastes unbelievably like the real thing…

KFC Coleslaw

8 cups very finely chopped white cabbage (about 1 head) *
¼ cup shredded carrot (1 medium) *

½ cup granulated sugar
½ t. salt
1/8 t. pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk (do not substitute)
1-1/2 T. white vinegar
2-1/2 T. lemon juice

* You can substitute one bag (I think it is 16 oz) for the cabbage and carrot.

First things first, the cabbage and carrots must be chopped very finely – into kernels about the size of rice. If you use the bag stuff, it is shredded and will need to be chopped some more. Use a large knife and chop it in manageable batches.
Combine the remaining ingredients and beat until smooth.
Add the cabbage and carrots and mix well.
Cover and refrigerate for at least 2 hours before serving.

8 servings

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Ina’s Jam Thumbprint Cookies

I made ½ recipe and it made 25 cookies using my larger cookie scoop. It took a bit more coconut for a half batch - 1/3 of a 14 ounce package. And I think shortbread (which these are) need salt so I added ¼ teaspoon salt for the HALF batch and it was perfect. These tasted fantastic.

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

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Pogen’s Gingersnaps
½ stick butter, softened
½ cup shortening
1 cup brown sugar packed
¼ cup mollases
1 egg
2 ¼ cups flour, sifted
2 t soda
½ t salt
1 t. ginger
2 t. cinnamon
½ t. cloves

350 degrees. Cream first 5 ingredients till light and fluffy. Sift dry ingredients and combine with wet ones. Bake 8 minutes. Remove to racks.

NOTE: For 2005, I used Plugra butter because I had some left. I made 1.5 batches, using 1 egg and 1 egg white. I used the small cookie scoop and made level balls, rolling them in sugar before transferring them to the cookie sheets. I used a glass dipped in sugar to press down once on each ball, dipping the glass again in sugar each time. When the cookies come out of the oven, I dip the glass again and press down once on each cookie, turning the glass ¼ turn to stick as much sugar onto each cookie as possible. Dip glass between each cookie. 1.5 batches made ~ 100 cookies…a lot of them!

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Coeur a la Creme with Raspberry and Grand Marnier Sauce
Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 4 minutes
Yield: 6 to 8 servings

12 ounces cream cheese, at room temperature
1 1/4 cup confectioners' sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
Raspberry and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries

Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.


Raspberry and Grand Marnier Sauce:
1 half-pint fresh raspberries or 1 pkg frozen berries
1/2 cup sugar
1 cup seedless raspberry jam (really only ¼ - 1/3)
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Yield: 2 cups

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Quick Quiche

¾ cup Bisquick baking mix
¾ t. salt
¼ t. pepper
1-1/3 cups milk
3 eggs

Your choice of the following fillings:
1 cup steamed broccoli
1-1/2 cups shredded cheddar
¼ cup sautéed onion
1-bunch scallions, sliced, including part of the greens
½ - 1 cup cubed ham or cooked bacon
¾ cup of frozen chopped spinach, well drained
1 cup of any of your favorite fillings

Preheat oven to 400 degrees. Grease a pie plate.
Beat first five ingredients until smooth. Fold in the filling ingredients. Poor into pie dish.
Bake for 30 minutes, sprinkling with extra cheese during the last 5 minutes of baking.

Answer 2

Crispy chicken for the beginner. Cut bonelss skinless breast of chicken in little pieces. Put oil in deep fry pan. Roll chicken in corn starch. Salt. Fry small amounts at a time, do not do more than fits in bottom of a pan at once. Serve alone of last minute pour this sauce over top:

in sauce pan cook half a cup water, glug of so, half cup sugar and about fourth of a cup vinegar. Cook. If you want to thicken it, add three teaspoons or so of cornstarch to water and then pour into sauce and cook again.

I don't really mesure anything. Variations can be add giner root, or lemon grass or sesame oil.

Easy to make and hard to do it wrong.

Answer 3

Peanut Butter and Bacon Sandwich

Skippy Honey Nut Roasted Super Chunky Peanut Butter
4 slices of Farmer John Fresh Maple Bacon
2 slices of Whole Grain Bread

Spread the peanut butter on the bread, top with bacon, make your sandwich and enjoy!

Answer 4

Great Burger:
Take raw burger meat, cut in half. Put in cheese, chili and mustard. Close other half of burger. Season with salt and pepper to taste. Cook on open fire. While cooking, season with basil and hamburger seasoning. Put onto hamburger bun. Put under brick and wait 10 min.

Answer 5

Go to Culinary Chef at http://www.culinarychef.com for recipes, special occasions menus, and you can even share your own recipes with others.

Answer 6

When I was a fancy waiter a client asked me to ask the chef for a ceretain recipe. The chef said, "Why should I give them what it took me YEARS to develope?"

By the way, the chef was French. Figures!

Answer 7

I dont have any, but if you serach google there are tons there

Answer 8

I love to cook Mexican food, although I am nowhere remotely close to Mexico

Pipian Roja with meat (vegetarian with chilacayote squash or potato)
2 dried guajillo chilies
2 dried ancho chilies
1/2 cup sesame seeds - toasted brown
piece of toasted day old bread
handful of dried, toasted tortilla strips
few pieces of broken cinnamon stick - mexican
5 whole cloves
couple of pinches of cumin seed
3-4 roasted, somewhat blackened tomatoes
3-4 roasted, somewhat blackened garlic cloves
cooked meat with stock (vegetarian- chilacayote squash and water)
olive oil
salt

1) Roast chilies on a comalor fryingpan until blistered (but not burned), remove the stems and seeds and place in a little boiling water for 3 or 4 minutes.

2) Blend chilies with tortilla strips, bread, spices, tomatoes and garlic.

3) Add toasted sesame seeds, holding some for garnish and continue blending, adding a little meat stock if too thick.

4) Heat a little olive oil in a saucepan and add the blended sauce with salt to taste.

5) Simmer on medium heat for 10-15 minutes, stirring to prevent splashing. Add more stock (or water) if too thick.

6) Add cooked meat and more meat stock. ( for vegetarian add squash and water) Simmer for another 15-20 minutes. (With the meat, one may add nopalitos, chopped squash or potatoes. When the vegetables are cooked, the dish is done).

7) To serve garnish with the remaining sesame seeds.


Tortas de Papas con Espinaca (Potato Pancakes with Spinach)
2 garlic cloves - minced
1 onion - chopped
4 medium potatoes - cooked and peeled)
7 or 8 spinach leaves - chopped
1/2 cup cheese - cotija
2 eggs
handful of flour
salt and pepper to taste

1) Coarsely mash the potatoes (not too much). Add the rest of the ingredients and mix well with your hands.
2) Form into patties about 3" wide.
3) Fry in 1/2 inch of vegetable oil, until they are golden brown on both sides. Drain on paper towels.
4) Serve with salsa mexicana and slices of avocado.


Filete de Sierra en Adobo (White Fish Filet in Adobo Sauce) for 6 persons
This recipe is also good with rabbit, lamb, chicken or shrimp with pineapple.

4 or 5 ancho chilies - stems and seeds removed
1/4 onion
2 cloves garlic
4 or 5 small tomatoes - charred on the comal
4 or 5 cloves garlic - charred on the comal
1 tbl dried oregano
1 tsp cumin seed
2 lbs thinly sliced white fish fillets, whole shrimp
or meat
1 tbl olive oil
2 tbl butter
1/2 cup sugar
2 tsp vinegar
1 cup chicken or meat stock

Preparation of Fish:

2 Lbs sierra fish fillets (thin fillets of any firm white fish)
salt
lemon juice
black peper to taste
1 clove garlic - finely chopped
1 cup of flour - to dredge fish fillets
1 1/2 cups oil - to fry fish

1) Marinade the fish in salt, lemon juice and pepper for 5 - 10 Minutes
2) Dredge the fish fillets in flour, so they are completely covered
3) Heat oil in sauté pan until very hot
4) Fry fish on both sides until golden brown
5) Drain on paper towels to absorb the excess oil

Preparation of Shrimp:

2 lbs. Clean Shrimp
butter and salt to taste

1) Fry in a little bit of butter and salt.

Preparation of Sauce:

1) Char the tomatoes in comal or frying pan or over open flame until soft.

2) Char the chilies as above. When skin begins to bubble remove quickly so as not to burn, place in water to cover and boil for 10 minutes until soft.

3) Blend the chilis with onion and garlic. Add a little water or stock and the dried oregano and cumin seed.

4) In a large pot heat a little olive oil with some butter, add the sugar, and caramelize a little. Keep stirring until the sugar melts.

5) Lower flame to avoid splattering, strain blended chile mixture and add. If the sugar crystallizes, keep stirring until the sugar re-melts.

6) Blend chared tomatoes with a little water and add to the sauce.

7) Add water or stock for consistency and keep stirring occasionally, for about 25 minutes as sauce simmers on low heat.

8) Add a little vinegar, 1 cup of stock. (for shrimp add now and rinse out the pan where they were cooked with some of the sauce, to get all the juices. Simmer for about 15 minutes.)

9) For fish - serve precooked fish on plate covered with adobo sauce.

10) Garnish dish with onion and avocado slices on top, and radish slices and lettuce leaves on the side. You may also garnish with fried pineapple or apple pieces.


Tejocotes - A Mexican Fruit - you will have to come here to try this one..........
1 lb. of fruit - tejocotes
2 cups sugar (or pinocillo)
1 cinnamon stick
6 guavas - split almost in two

Boil the fruit in water for 15 minutes, Then peel the fruit.

Place the peeled fruit in a saucepan with 8 cups of water. Add the sugar and cinnamon and cook on the stove for 50 minutes. Add the guavas and cook for 10 more minutes.

Answer 9

rice murhroom

Answer 10

gonna cost ya.

Answer 11

read the box..