3262 tinga dish Recipes

white sugar, light brown sugar, eggs, vegetable oil, vanilla extract, all-purpose flour, baking soda, salt, cornflakes cereal, rolled oats, flaked coconut, chopped pecans, chopped dates, raisins

brown sugar, white sugar, vanilla, oil, eggs, plain flour, baking powder, salt, baking soda, oatmeal, chopped nuts, coconut, cornflakes

olive oil, onion, cut into rings, stewed tomatoes, chipotle peppers in adobo sauce , or to taste, shredded cooked chicken meat, tostada shells, sour cream

shredded deli rotisserie chicken, old el paso red enchilada sauce, old el paso chopped green chiles, old el paso stand n stuff taco shells, sliced red onion, crumbled queso fresco cheese

whole wheat tortillas, shredded rotisserie chicken, salsa, shredded iceberg lettuce, tomato, chopped, kraft tex mex light shredded cheese

bone-in chicken breast halves, onions, thinly sliced, garlic, chopped, vegetable oil, tomatoes, chipotle peppers in adobo sauce, chicken bouillon granules, tostada shells, sour cream, salt and pepper to taste

skinless, boneless chicken breast halves, stewed tomatoes, chipotle salsa, apple cider vinegar, white onion, sliced thinly, salt and ground black pepper to taste

chicken breasts, tomatoes, sliced in halves, chipotle chiles, onions, sliced, salt, vegetable oil, water, tostadas

ripe tomatoes (2 1/2 lb), garlic cloves, each cut into -thirds, chipotle chiles , canned in adobo sauce, olive oil, onions, diced, bulk chorizo sausage, apple cider vinegar, brown sugar, salt, adobo sauce , from the can of chipotle chiles, cinnamon stick, shredded roast pork or 1 lb shredded roast chicken, ripe avocado, thinly sliced, for garnish, red onion, sliced into rings, for garnish

oil, onion, thinly sliced, garlic cloves, finely chopped, plum tomato , roasted peeled and chopped, chorizo sausage , out of the casing, cooked and crumbled, ground cinnamon, dried thyme, canned chipotle chiles in adobo , blended, salt , to taste, plus, salt, and more for seasoning, avocado, peeled and pitted, tomatillos, husks removed, cilantro, cold water, fresh cilantro , pluches for garnish, pork tenderloin (medium sized, trimmed)

water, salt, sugar, black pepper, garlic clove, minced, pork shoulder or 1 lb tenderloin, cut into 1-inch cubes, fresh mexican chorizo sausage, casing removed, bay leaf, onion, cut in half (divided ), garlic cloves (divided ), chipotle peppers in adobo seasoning, peeled ripe roma tomato, mexican oregano, thyme, cilantro leaf (divided ), black pepper, salt, tostadas (store bought or see instruction 9), avocado, thinly sliced, sour cream, cotija cheese or monterey jack cheese, lime, cut into wedges

oil, onion thinly sliced, garlic finely chopped, tomatoes roasted, peeled and chopped, chorizo , out of the casing, cooked and crumbled, ground cinnamon, dried thyme, canned chipotle chiles in adobo , blended, salt, to taste, plus 1/2 tsp, and more for seasoning, avocado peeled and pitted, tomatillos, husks removed, cilantro, cold water, cilantro pluches, for garnish, pork tenderloins (about 1 lb each, trimmed )

baking potatoes, unpeeled, cut into 1 inch chunks, butter, sweet onion, cut into chunks, carrots , cut into 1-inch pieces, stalks celery , cut into 1-inch pieces, garlic powder, old bay seasoning, black pepper, salt, parsley flakes

dish left over mashed potatoes, flour, onion, egg, beaten, teasp. garlic powder, salt and pepper to taste

dish with 2 sides, instant vanilla pudden, whole milk, sweetend condenesed milk, sourcream, fresh whipped cream, bananans overripe, vanilla waffers

olive oil, white onion chopped, garlic chopped, roma tomatoes chopped, dried mexican oregano, cooked chicken shredded, chipotle chiles (canned or dried) seeded and minced, chicken broth, salt or more to taste

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional