19231 mexican cornmeal nuggets Recipes

cornmeal, all-purpose flour, baking powder, salt, egg, well beaten, milk, melted fat (butter )

cornmeal, pt soy milk or 4.5 cups 2% milk, cinnamon, freshly grated nutmeg, drops vanilla or (imitation ), packs of splenda or raw sugar cane to taste

mexican-style stewed tomatoes, undrained, turkey meatballs, thawed, black beans, rinsed and drained, chicken broth with roasted garlic, frozen corn, thawed

cornmeal flour, salt, unsalted butter, cold , cut into pieces, vegetable shortening, cold, ice water

cornmeal, boiling water, all-purpose flour, salt, baking powder, egg, beaten, butter, melted, milk, ear corn, husked and kernels removed, raspberry jalapeno topping, fresh raspberries, jalapeno pepper, seeded and finely chopped, juice of 1/2 a lemon, sugar, chopped fresh mint

mexican corn, drained, monterey jack cheese, shredded, grated parmesan cheese, mayonnaise, jalapeno slices, chopped, tortilla chips or frito scoops

mexican veggie toss, chopped fresh cilantro, chopped green onions, red wine vinegar, salt, chopped garlic, cumin, tortilla chips

cornmeal, buttermilk, all purpose flour, sugar, baking powder, baking soda, salt, eggs, lightly beaten, butter, melted, raspberry jam or your favorite jam, i am not to sure how many muffins this recipe makes. its been a while since i have made them and as with most of the old recipe s i have i didn tsp copy down the quantity.

mexican cornbread mix, egg, buttermilk, carton sour cream, mayonnaise, ranch dressing mix, green bell pepper chopped, red bell pepper chopped, tomatoes chopped, green onions chopped, canned pinto beans rinsed and drained well, canned whole kernel corn drained well, bacon cooked crisp and crumbled, grated sharp cheddar cheese

mexican frittata, dozen large eggs, grated gruyere cheese, extra virgin olive ooil, butter, andouille sausage , cut into 1/2 inch pieces (or other smoky-spicy sausage), onion, thinly sliced, button mushrooms, stems trimmed off and sliced, green chiles, drained, baby spinach leaves, washed, salsa cruda (below ), sour cream, salsa cruda, roma tomatoes , quartered lengthwise and seeded, red bell pepper, cored, seeded and quartered, fresh cilantro leaves, garlic, chopped, ground cumin, cayenne, evoo, salt

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

cornmeal, paprika, white pepper, salt, egg white, nonfat milk or water, skinned, boned fish fillets (such as catfish, orange roughy, or rockfish), about 1/2 inch thick, cooking oil spray, nonfat mayonnaise, sweet pickle relish, chopped onion, white wine vinegar, hot sauce

cornmeal, all-purpose flour, instant non-fat dry milk powder, baking powder, salt, water, eggs, beaten, shortening, melted

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

cornmeal, all-purpose flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, beaten