This freezes well in vacuum sealed bags. You can reheat it in sous vide or in simmering water on the stove. It breaks apart easily after reheating. Serving size for rice is 1 cup per person. Add water and rice volume together to determine volume of recipe. The recipe, below yields 4.75 cups or about… Continue reading Cilantro Lime Rice – Randy’s
Category: region-mexico
Taco Meat – Stove top
I have several opinions about this: Meat Ingredients: Gravy INGREDIENTS (for 2 lbs of meat): Meat INSTRUCTIONS: Gravy INSTRUCTIONS:
Taco Meat – Oven
I have several opinions about this: Meat INSTRUCTIONS: Gravy Ingredients: Gravy Instructions: Finishing Instructions:
Espinaca Dip – Kim’s
We agree with Kim. This is great on everything (chips, crackers, eggs, veggies, …) Note: Make this a few hours ahead of time and keep it warm in the Crock-Pot. Like all dips, this one needs time for the flavors to develop and meld. Ingredients: 16 oz. (2 packages) of cream cheese 8 oz. (1/2… Continue reading Espinaca Dip – Kim’s
Queso Fresco – Jalapeno
This is an easy cheese to make but it is pretty bland. It also does not melt but it makes a nice cheese to eat on top of crackers. I decided to add diced jalpenos and salt to add flavor. INGREDIENTS: INSTRUCTIONS:
Queso – Taco Villa Topeka Copycat
I have been trying to make something like the queso sauce they serve at Taco Villa in Topeka since about 1986 when I lived near there. I have had countless fails. I was there again yesterday and decided to try one last time. I think I nailed it. Makes 4 cups INGREDIENTS: 28 oz. can… Continue reading Queso – Taco Villa Topeka Copycat
Ortega Style Taco Sauce – JRP
NOTES: I like this recipe better and it can be made for 20% of the cost of the store-bought sauce. Recipe makes about 1 quart. Ingredients: Ingredients (2 gallon recipe): Note: This actually makes 290 ounces or 2.25 gallons. You need to use a 12 quart stockpot for this. INSTRUCTIONS: nutrition facts: Serving size: 2 Tablespoon… Continue reading Ortega Style Taco Sauce – JRP
Tortilla Soup – Pressure Cooker
This recipe is adapted from the traditional tortilla soup recipe on this site. I eliminated the water because the pressure cooker does not lose as much from evaporation. There is no need to pre-cook the chicken when you use a pressure cooker. If you double this recipe, it will not fit safely in an 8… Continue reading Tortilla Soup – Pressure Cooker
Refried Beans – Pressure Cooker
This recipe makes about 7 cups which is about the maximum I should put in my 8-quart pressure cooker. You can make these in about 2 hours. It has a couple of steps but it is still faster than the crockpot method. NOTE: Beans don’t absorb water correctly if there is salt or other impurities… Continue reading Refried Beans – Pressure Cooker
Chili con Queso – Randy’s
Easy and Excellent! Makes about 22 half-cup servings Ingredients: Instructions: Heat on the stove or in the microwave, stirring frequently. Sous Vide Instructions: Oven Instructions: Notes: