71076 make mexican potatoes Recipes

vegetable oil, baking potatoes , cut into 1/2-inch thick slices, salt and ground black pepper to taste, vegetable oil, ground beef, black beans, drained, taco seasoning, water, shredded cheddar cheese, divided, shredded lettuce, tomato, chopped, sour cream, guacamole

ground beef, diced tomatoes with green chile peppers, ranch-style beans, garlic salt to taste, potatoes, sliced, salt and ground black pepper to taste

potatoes, butter, salsa, fat free yogurt, pepper, shredded cheddar cheese, shredded cheddar cheese, onion salt, chili powder

red potatoes, quartered, chopped celery, chopped green pepper, chopped green onion, frozen corn, thawed, mayonnaise or 2/3 cup salad dressing, chili powder, ground cumin, cilantro

potatoes , large russets work best, flour, butter, salt, pepper, sour cream, chopped green chilies, monterey jack cheese, grated

salt & freshly ground black pepper, lemon , juice of, dried hot red chilies , deseeded and crumbed, onion, sliced into rings, potatoes, peeled, fresh chili pepper, cut into thin strips (green or red ), hard-boiled eggs, halved, to garnish, black olives, to garnish, mozzarella cheese, roughly grated, heavy cream, turmeric, fresh chili pepper, finely chopped (green or red ), olive oil

baking potato, peeled and cubed, half-and-half cream, corn kernel, red bell pepper, finely chopped, jalapenos, minced , seeds and veins removed, water, ground cumin, chili powder, salt & freshly ground black pepper, to taste, hot sauce , to taste, fresh cilantro

olive oil, lean ground beef, green peppers, chopped, onion, chopped, tomatoes, chopped, chili powder, ground cumin, garlic powder, black pepper, salt, baking potatoes, sliced thin, nonfat cheddar cheese, shredded

head garlic, olive oil, potatoes, peeled and cut into large chunks, salt, butter, softened, chili pepper, minced, tomato puree, oregano, cilantro or 1 tsp coriander, chili powder, paprika, cayenne, milk, warmed, cheddar cheese, grated, salt and pepper, to taste

chopped carrot, chopped onion, chopped garlic, vegetable broth, crushed tomatoes, red beans, rotel, chili powder, cumin, season-all salt, all purpose greek seasoning, red pepper flakes, golden potatoes, grated cheese, sour cream, crushed tortilla chips

olive oil, red-skinned potatoes, garlic, stalk scallions, whole large eggs, shredded cheese, chopped cilantro, fresh lime juice, coarsley chopped tomatoes

red potatoes, ranch salad dressing mix, pickled jalapeno pepper slices, drained, shredded cheddar cheese, shredded monterey jack cheese, sour cream, green onions, chopped

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

russet potatoes|russet potatoes, ground beef, taco sauce, cheddar cheese, diced jalapeno peppers, sour cream

mashed potatoes, beaten eggs, chili powder, cayenne pepper, salt, dry mustard, grated onion, milk, grated cheddar cheese, dry breadcrumbs

flour tortillas, soft , taco size, olive oil, monterey jack cheese, grated, red potatoes, small, cooked, diced, chorizo sausage, cooked, diced 1/4 inch (may substitute italian), tomato, diced 1/4 inch, green chilies, canned and chopped, salt (or to taste)

whole potatoes quartered, chunky salsa, fresh lime juice, salad oil, salt, freshly ground black pepper, tomato chopped, pitted black olives sliced, green onion sliced, parsley snipped

ground beef or 1 lb italian sausage or 1 lb chorizo sausage, onion, chopped, garlic, minced, sweet pepper, chopped, chopped stewed tomatoes, tomato sauce, water, uncooked pasta (rigatoni, spirals or small shells), fresh mushrooms (if making italian), canned chilies or 8 oz frozen chilies (if making mexican), water, grated cheese (parmesan for italian, monterrey jack for mexican), sliced black olives (italian ), chopped jalapeno (mexican )