10740 chef mexican crema Recipes

mexican recipe stewed tomatoes, undrained, white onion, diced, grain white rice (uncooked) - (i used basmati), canola oil, chicken broth, tomato sauce, garlic powder, salt

mexican-style rice and pasta mix, butter, water, diced tomatoes with onions, undrained, cubed cooked chicken, jalapeno pepper, seeded and chopped

mexican crema , crema fresca, cream cheese, softened, chicken bouillon granules, poblano peppers, vegetable oil, onions, thickly sliced, drained canned corn kernels

pork lard or vegetable oil, chopped white onion plus 8 very thin slices, garlic cloves, minced, pinto beans, rinsed, reduced-sodium chicken broth or water, soft white rolls , such as portuguese (preferably oblong), shredded roast chicken or pork, crema or sour cream, pickled jalapenos with 2 tsp juice from can or jar, crumbled queso cotija (aged white cheese) or parmesan, cilantro leaves, radishes, very thinly sliced, firm-ripe avocado, sliced, sliced romaine

eggs, separated, sugar, flour, baking powder, milk, vanilla, evaporated milk, sweetened condensed milk, crema , media (light cream), egg whites, salt, white corn syrup, sugar, water, vanilla

whipping cream (preferably not ultra-pasteurized), buttermilk

pumpkin pulp canned or fresh cooked, onion, halved, butter or corn oil, cumin, salt or to taste, heavy cream, half and half cream, chicken stock, chili pepper, ground, lemon juice, lemon zest, dill, crema or creme fraiche (optional), chopped cilantro (leaves and fine stems only , optional)

sliced almonds, ground ancho chile pepper, skinless, boneless chicken breast halves, salt, divided, freshly ground black pepper, butter, canola oil, garlic clove, minced, fat-free , less-sodium chicken broth, crema mexicana, fresh cilantro sprigs (optional)

olive oil, garlic cloves, minced, onion, diced, green bell pepper, diced, southwest seasoning (pampered chef), tomato sauce, water, quinoa, washed and drained, salt and pepper, to taste, diced green chilies, chili powder, cumin

pam original no-stick cooking spray, frozen bread dough, thawed, chef boyardee spaghetti & meatballs, shredded part-skim mozzarella cheese, grated parmesan cheese, chopped fresh parsley

mexican rice, onion, grain rice, lard or chicken fat, chicken broth, tomato juice, diced tomatoes, chopped parsley, minced garlic, ground cumin, salt, white pepper, saute onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. turn into baking dish., in large saucepan , combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. bring to boil. add broth to rice. cover and bake at 350 degrees f for 20 to 30 minutes or until rice is fluffy. use fork to fluff rice. serve.

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

mexican chocolate, broken into pieces, whipping cream, light brown sugar, salt, butter

mexican crema (crema salvadorena), queso fresco, shredded (jalapeno), monterey jack cheese, shredded, elbow macaroni , cooked al dente and drained, unsalted butter, melted, garlic cloves, minced, green chili, chopped, yellow onions, chopped, red bell peppers, minced, fresh cilantro, finely chopped, seasoned bread crumbs, salt and pepper

quesos la ricura mexican crema (mexican style cream), kraft white american cheese

green onions thinly sliced, fresh cilantro chopped, mayonnaise, sour cream, lime rind grated, fresh lime juice, salt, garlic minced

roma tomatoes, bermuda onion (or sweet onion), crushed tomatoes, mexican style ,reserve liquid, fresh cilantro (use only the leaves ), jalapeno peppers (see note ), lime, peeled (see directions ), seasoning salt, garlic