Guest guest Posted January 15, 2005 Report Share Posted January 15, 2005 Tacos oil corn or flour tortillas can of refried beans diced onion Heat oil in a pan. Fry each tortilla into a taco shape. Drain on paper towels. Microwave the beans. Stuff each taco shell with heated beans and raw onions. Sopas de Fideo chopped bell pepper chopped onion minced garlic 1/4 cup olive oil 10 oz package fideo (broken up vermicelli) can tomatoes 3 cloves mashed garlic 3 cups boiling water 1/2 tsp cumino 1/2 tsp chili powder tsp salt Sauté the veggies, spices, and fideo in olive oil until the veggies are just about done. Combine everything in the pot and cook until the pasta is done to your liking. Eggplant Enchiladas corn tortillas two eggplants can of diced tomatoes large can of enchilada sauce (or make your own) plain lowfat yogurt 1/2 lb mild cheese minced garlic two chopped onions salt and pepper cumino chili powder Peel the eggplant. Chop and boil until tender. Drain. Saute the onion and garlic in olive oil. Add the spices, then the can of tomatoes. Add the eggplant. Use a hand blender to puree most of the eggplant. Mix well with the yogurt. Taste and see when you need. Layer eggplant mixture, some enchilada sauce, tortillas dipped in enchilada sauce, and cheese. Do it one more time. Bake at 350 for about 45 minutes until everything’s hot and cheese is slightly browned on top. Mexican Wedding Cakes These are good for Christmas or anytime. 1 cup butter, softened ½ cup powdered sugar (need more for rolling the cookies in) 1 tsp vanilla 2 ¼ cups flour ¼ tsp salt ¾ cup fine walnuts Cream butter, sugar, and vanilla. Mix in the rest. Make one inch balls, and don’t grease the cookie sheet. Cook at 400 for 10-12 minutes, until set but not brown. Roll in powdered sugar—cool, and roll again. ===== Be here now. Mail - Easier than ever with enhanced search. Learn more. http://info.mail./mail_250 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2005 Report Share Posted January 15, 2005 Hi, Thanks for the cookie recipe ( the Mexican wedding cakes ). We used to make these years ago and I haven't found a recipe since then. These sound the same ! And for tacos, it's good sometimes to add some leftover fried potatoes or hash browns along with the beans. Makes for more grease, but if you use the no fat beans, it helps there a little. Tina , Taylor <veralinnyumsweet> wrote: > Tacos > > oil > corn or flour tortillas > can of refried beans > diced onion > > Heat oil in a pan. Fry each tortilla into a taco > shape. Drain on paper towels. > > Microwave the beans. Stuff each taco shell with > heated beans and raw onions. > > > > Sopas de Fideo > > chopped bell pepper > chopped onion > minced garlic > 1/4 cup olive oil > 10 oz package fideo (broken up vermicelli) > can tomatoes > 3 cloves mashed garlic > 3 cups boiling water > 1/2 tsp cumino > 1/2 tsp chili powder > tsp salt > > Sauté the veggies, spices, and fideo in olive oil > until the veggies are just about done. Combine > everything in the pot and cook until the pasta is done > to your liking. > > > Eggplant Enchiladas > > corn tortillas > two eggplants > can of diced tomatoes > large can of enchilada sauce (or make your own) > plain lowfat yogurt > 1/2 lb mild cheese > minced garlic > two chopped onions > salt and pepper > cumino > chili powder > > Peel the eggplant. Chop and boil until tender. > Drain. > > Saute the onion and garlic in olive oil. Add the > spices, then the can of tomatoes. Add the eggplant. > Use a hand blender to puree most of the eggplant. Mix > well with the yogurt. Taste and see when you need. > > Layer eggplant mixture, some enchilada sauce, > tortillas dipped in enchilada sauce, and cheese. Do > it one more time. > > Bake at 350 for about 45 minutes until everything's > hot and cheese is slightly browned on top. > > > > Mexican Wedding Cakes > > These are good for Christmas or anytime. > > 1 cup butter, softened > ½ cup powdered sugar (need more for rolling the > cookies in) > 1 tsp vanilla > 2 ¼ cups flour > ¼ tsp salt > ¾ cup fine walnuts > > Cream butter, sugar, and vanilla. Mix in the rest. > Make one inch balls, and don't grease the cookie > sheet. Cook at 400 for 10-12 minutes, until set but > not brown. Roll in powdered sugar—cool, and roll > again. > > > ===== > Be here now. > > > > > > Mail - Easier than ever with enhanced search. Learn more. > http://info.mail./mail_250 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2005 Report Share Posted January 15, 2005 Fantastic Foods makes a great vegan taco filling mix. At first doesn't look like much in the box, but it'll do up 10-12 shells. Slice up some tomatoes and lettuce, and pow, fiesta out of a box. Hmmm, might have to do that this evening. , Taylor <veralinnyumsweet> wrote: > Tacos > > oil > corn or flour tortillas > can of refried beans > diced onion > > Heat oil in a pan. Fry each tortilla into a taco > shape. Drain on paper towels. > > Microwave the beans. Stuff each taco shell with > heated beans and raw onions. > > > > Sopas de Fideo > > chopped bell pepper > chopped onion > minced garlic > 1/4 cup olive oil > 10 oz package fideo (broken up vermicelli) > can tomatoes > 3 cloves mashed garlic > 3 cups boiling water > 1/2 tsp cumino > 1/2 tsp chili powder > tsp salt > > Sauté the veggies, spices, and fideo in olive oil > until the veggies are just about done. Combine > everything in the pot and cook until the pasta is done > to your liking. > > > Eggplant Enchiladas > > corn tortillas > two eggplants > can of diced tomatoes > large can of enchilada sauce (or make your own) > plain lowfat yogurt > 1/2 lb mild cheese > minced garlic > two chopped onions > salt and pepper > cumino > chili powder > > Peel the eggplant. Chop and boil until tender. > Drain. > > Saute the onion and garlic in olive oil. Add the > spices, then the can of tomatoes. Add the eggplant. > Use a hand blender to puree most of the eggplant. Mix > well with the yogurt. Taste and see when you need. > > Layer eggplant mixture, some enchilada sauce, > tortillas dipped in enchilada sauce, and cheese. Do > it one more time. > > Bake at 350 for about 45 minutes until everything's > hot and cheese is slightly browned on top. > > > > Mexican Wedding Cakes > > These are good for Christmas or anytime. > > 1 cup butter, softened > ½ cup powdered sugar (need more for rolling the > cookies in) > 1 tsp vanilla > 2 ¼ cups flour > ¼ tsp salt > ¾ cup fine walnuts > > Cream butter, sugar, and vanilla. Mix in the rest. > Make one inch balls, and don't grease the cookie > sheet. Cook at 400 for 10-12 minutes, until set but > not brown. Roll in powdered sugar—cool, and roll > again. > > > ===== > Be here now. > > > > > > Mail - Easier than ever with enhanced search. Learn more. > http://info.mail./mail_250 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2005 Report Share Posted January 16, 2005 I love fideo. Forgot about this dish, I used to make it all the time years ago. I will use your recipe this week........Thanks, Donna Taylor <veralinnyumsweet wrote: Tacos oil corn or flour tortillas can of refried beans diced onion Heat oil in a pan. Fry each tortilla into a taco shape. Drain on paper towels. Microwave the beans. Stuff each taco shell with heated beans and raw onions. Sopas de Fideo chopped bell pepper chopped onion minced garlic 1/4 cup olive oil 10 oz package fideo (broken up vermicelli) can tomatoes 3 cloves mashed garlic 3 cups boiling water 1/2 tsp cumino 1/2 tsp chili powder tsp salt Sauté the veggies, spices, and fideo in olive oil until the veggies are just about done. Combine everything in the pot and cook until the pasta is done to your liking. Eggplant Enchiladas corn tortillas two eggplants can of diced tomatoes large can of enchilada sauce (or make your own) plain lowfat yogurt 1/2 lb mild cheese minced garlic two chopped onions salt and pepper cumino chili powder Peel the eggplant. Chop and boil until tender. Drain. Saute the onion and garlic in olive oil. Add the spices, then the can of tomatoes. Add the eggplant. Use a hand blender to puree most of the eggplant. Mix well with the yogurt. Taste and see when you need. Layer eggplant mixture, some enchilada sauce, tortillas dipped in enchilada sauce, and cheese. Do it one more time. Bake at 350 for about 45 minutes until everything’s hot and cheese is slightly browned on top. Mexican Wedding Cakes These are good for Christmas or anytime. 1 cup butter, softened ½ cup powdered sugar (need more for rolling the cookies in) 1 tsp vanilla 2 ¼ cups flour ¼ tsp salt ¾ cup fine walnuts Cream butter, sugar, and vanilla. Mix in the rest. Make one inch balls, and don’t grease the cookie sheet. Cook at 400 for 10-12 minutes, until set but not brown. Roll in powdered sugar—cool, and roll again. ===== Be here now. Mail - Easier than ever with enhanced search. Learn more. http://info.mail./mail_250 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2005 Report Share Posted January 16, 2005 I hope you enjoy the dish. best wishes, Laura-Marie --- GeminiDragon <thelilacflower wrote: > > I love fideo. Forgot about this dish, I used to > make it all the time years ago. I will use your > recipe this week........Thanks, Donna > > Taylor <veralinnyumsweet wrote: > Tacos > > oil > corn or flour tortillas > can of refried beans > diced onion > > Heat oil in a pan. Fry each tortilla into a taco > shape. Drain on paper towels. > > Microwave the beans. Stuff each taco shell with > heated beans and raw onions. > > > > Sopas de Fideo > > chopped bell pepper > chopped onion > minced garlic > 1/4 cup olive oil > 10 oz package fideo (broken up vermicelli) > can tomatoes > 3 cloves mashed garlic > 3 cups boiling water > 1/2 tsp cumino > 1/2 tsp chili powder > tsp salt > > Sauté the veggies, spices, and fideo in olive oil > until the veggies are just about done. Combine > everything in the pot and cook until the pasta is > done > to your liking. > > > Eggplant Enchiladas > > corn tortillas > two eggplants > can of diced tomatoes > large can of enchilada sauce (or make your own) > plain lowfat yogurt > 1/2 lb mild cheese > minced garlic > two chopped onions > salt and pepper > cumino > chili powder > > Peel the eggplant. Chop and boil until tender. > Drain. > > Saute the onion and garlic in olive oil. Add the > spices, then the can of tomatoes. Add the eggplant. > Use a hand blender to puree most of the eggplant. > Mix > well with the yogurt. Taste and see when you need. > > Layer eggplant mixture, some enchilada sauce, > tortillas dipped in enchilada sauce, and cheese. Do > it one more time. > > Bake at 350 for about 45 minutes until everything’s > hot and cheese is slightly browned on top. > > > > Mexican Wedding Cakes > > These are good for Christmas or anytime. > > 1 cup butter, softened > ½ cup powdered sugar (need more for rolling the > cookies in) > 1 tsp vanilla > 2 ¼ cups flour > ¼ tsp salt > ¾ cup fine walnuts > > Cream butter, sugar, and vanilla. Mix in the rest. > Make one inch balls, and don’t grease the cookie > sheet. Cook at 400 for 10-12 minutes, until set but > not brown. Roll in powdered sugar—cool, and roll > again. > > > ===== > Be here now. > > > > > > Mail - Easier than ever with enhanced search. > Learn more. > http://info.mail./mail_250 > > > > > Quote Link to comment Share on other sites More sharing options...
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