Guest guest Posted May 6, 1999 Report Share Posted May 6, 1999 : Tuesday's Theme. Better late than never. Mango Salsa Charred Pico De Gallo Tortilla Quiche Bandito Bread Pepper Quesadillas Chili Verde Burritos Mexican Bruschetta - - - - * Exported from MasterCook Buster * Mango Salsa Recipe By : Linda Matthie-Jacobs, Fire 'n' Ice 1994 Serving Size : 4 Preparation Time :0:00 Categories : 2Send Mexican Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large ripe mango -- peeled and diced 1 slice onion -- finely chopped 1/2 large sweet red pepper -- finely chopped 1 tablespoon finely chopped fresh mint In a small bowl, combine all ingredients and refrigerate overnight. Excellent with grilled chicken or fish. Makes about 2 cups of salsa. * If fresh mango isn't available, substitute a 14 oz. can of sliced mangoes, drained, rinsed and diced. 05/05/1999 mc from kitpath *Read more about this cookbook: www.cookingwithfire.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Charred Pico De Gallo Recipe By : Linda Matthie-Jacobs, Fire 'n' Ice 1994 Serving Size : 4 Preparation Time :0:00 Categories : 2Send Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 roma tomatoes 1 medium onion 3 jalapeno peppers 3 garlic cloves -- peeled 1/4 cup fresh cilantro leaves 1/4 cup fresh lime juice 1) Preheat grill to medium-high heat. 2) Cut tomatoes and onion in half. Place on grill with cut sides down. 3) Place jalapenos and garlic cloves on grill. Grill all sides of vegetables until charred. 4) In 2 batches, place roasted vegetables, cilantro and lime juice in food processor; chop to a chunky consistency. Makes about 2 cups. 05/05/1999 mc from kitpath *Read more about this cookbook: www.cookingwithfire.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tortilla Quiche Recipe By : Linda Matthie-Jacobs, Fire 'n' Ice 1994 Serving Size : 6 Preparation Time :0:20 Categories : 2Send Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large flour tortilla 10-inch 1 1/2 cups shredded monterey jack cheese 1 cup shredded cheddar cheese 4 ounces chopped roasted green chilies OR one-can -- drained 3 eggs 1 cup sour cream 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper salsa 1. Preheat oven to 350F. Press tortilla over the bottom and up the sides of a lightly greased or vegetable spray-coated 9-inch pie plate, to form a shell. 2. Sprinkle Monterey Jack cheese and half of the cheddar cheese over the tortilla. Sprinkle chiles over cheese. Beat together the eggs, sour cream, cumin, and cayenne pepper. 3. Pour over chile pepeprs and top with remaining cheddar cheese. Sprinkle with additional cayenne pepper if you want it hot! 4. Bake for 45 minutes and let set 10 minutes before cutting. Serve with salsa. 05/05/1999 mc from kitpath *Read more about this cookbook: www.cookingwithfire.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bandito Bread Recipe By : Linda Matthie-Jacobs, Fire 'n' Ice 1994 Serving Size : 8 Preparation Time :0:25 Categories : 2Send Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound loaf frozen bread dough -- thawed (approximate weight) 1 cup shredded cheddar cheese 1/2 pound chorizo sausage -- cooked and drained 4 ounces chopped roasted green chiles OR one-can -- drained 1 egg -- well beaten 1 tablespoon butter or margarine 1. Using greased fingers, press and stretch dough into a 6 " x12-inch rectangle, on a greased cookie sheet. Set aside. 2. Prepare filling by combining cheese, chorizo, chiles, and egg. Spread filling on top of dough and roll lengthwise like a jellyroll. Place on a greased cookie sheet, seam side down, cover and let rise at room temperature until doubled in size, about 2 to 4 hours. 3. Preheat oven to 375F. Brush top of loaf with melted margarine and bake for 20 minutes. 05/05/1999 mc from kitpath *Read more about this cookbook: www.cookingwithfire.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pepper Quesadillas Recipe By : Linda Matthie-Jacobs, Fire 'n' Ice 1994 Serving Size : 6 Preparation Time :0:15 Categories : 2Send Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons vegetable oil 1 large sweet green pepper -- thinly sliced 1 large sweet red pepper -- thinly sliced 1 large sweet yellow pepper -- thinly sliced 1 large onion -- thinly sliced 4 ounces chopped roasted green chiles OR one-can -- drained 1/2 teaspoon ground cumin 6 medium flour tortillas -- (8-inch) 2 cups shredded monterey jack cheese 1. Preheat oven to 425F. In a large skillet, over medium-high heat, heat oil and saute peppers, onion, and chiles for 5 to 7 minutes. Stir in cumin, then drain, reserving liquid. 2. Sprinkle half of each tortilla with cheese and top with pepper mixture. Fold tortillas in half and place on a baking sheet. Brush with reserved liquid. Bake 7 to 10 minutes, or until cheese is melted. 3. Cut each tortilla into thirds and serve warm with salsa, sour cream, and/or guacamole. 05/05/1999 mc from kitpath *Read more about this cookbook: www.cookingwithfire.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Baked Brie With Roasted Garlic Recipe By : Linda Matthie-Jacobs, Light the Fire 1998 Serving Size : 6 Preparation Time :0:00 Categories : 2Send Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces frozen puff pastry -- thawed 4 ounces brie cheese 1 whole garlic bulb -- roasted 1/2 cup jalapeno jelly 1. Preheat over to 400F. 2. On a lightly floured surface, roll pastry into a 9 " (23 cm) square. Place whole round of Brie in the center and squeeze roasted garlic onto top of cheese. Pull up sides of pastry and lightly press edges to seal (there should be sufficient pastry to mold an interesting design on top). Place on baking sheet and bake for 20 minutes, or until pastry is evenly browned. 3. Place whole pastry on serving dish and pour jalapeno pepper jelly over top. Serve with melba toast, tortilla chips or gourmet crackers. You'll want to have side plates, forks and napkins available as the jalapeno jelly makes this a bit messy. Have guests cut into the Brie themselves for their desired portion. 05/05/1999 mc from kitpath *Read more about this cookbook: www.cookingwithfire.com Notes: This recipe is a blend of flavors inspired by dishes enjoyed at the St. Francis Hotel in Santa Fe and the Tullamore restaurant in Calgary. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mexican Bruschetta Recipe By : Linda Matthie-Jacobs, Light the Fire 1998 Serving Size : 8 Preparation Time :0:00 Categories : 2Send Mexican Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 roma tomatoes -- chopped 2 red bell peppers -- roasted peeled and seeded and chopped 1 teaspoon pickled jalapeno peppers -- finely chopped 1/4 cup sliced black olives 2 garlic cloves -- minced 1 tablespoon balsamic vinegar 1 tablespoon olive oil 1/4 cup chopped fresh basil 1/8 teaspoon black pepper foccacia bread OR toasted baguette bread 1/2 cup shredded monterey jack cheese 1. Preheat oven to 400F. 2. In a medium bowl, stir together all ingredients, except bread and cheese. Spread on top of foccacia bread or toasted bread, and sprinkle with cheese. 3. Place on baking sheet and bake for 15 to 20 minutes. Slice and serve. Makes 8 servings. Per serving: 146 calories, 5 g fat, 1 g saturated fat, 22 g carbohydrates, 2 g fiber, 349 mg *To roast bell peppers, place whole peppers on a barbecue and grill, turning frequently, until the entire pepper surface is blackened. Remove from grill, place in a covered bowl or plastic bag and let cool. Peel off the skin and remove the stems, cores and seeds. You can also roast red peppers in the oven. Cut the peppers in half lengthwise and remove core and seeds. Place peppers on a baking sheet covered with aluminum toil. Flatten peppers with palm of hand, skin side up, and grill them under a broiler in the oven until blistered and blackened. Remove from oven; place in a covered bowl or plastic bag and let cool. Peel and chop peppers. 05/05/1999 mc from kitpath *Read more about this cookbook: www.cookingwithfire.com - - - - - - - - - - - - - - - - - - * - - - - - * Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Links to MasterCook Recipes; Food Sections; more Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.