Chicken breasts, filet thin or use chicken strips
Tomato sauce or diced tomato (they use the little 8 oz can)
Pimento - try the large jar
Carnation Evaporated Milk - 1 can
Sour Cream - Try 1 cup
Salt and pepper to taste
Blend the above ingredients in a blender
Add mild yellow chees. They used Chihuahua cheese (whatever that is, they said it was mild yel.)
I would try Velveeta or shredded mild cheddar
Warm and stir to blend the ingredients.
Try sautéing the chicken in a little olive oil. Season to taste.
Place the chicken in a single layer in a 9x13 pan and pour the sauce over it. Bake until it seems hot, probably only take 30 minutes or so to get real warm. The sauce may have been poured on the chicken just before serving because it was very creamy, not stuck to the sides of the pan or browned in any way. Serve over white rice.
1 Chicken Breast
4 Medium Tomatoes
1/2 Medium Onion
Cilantro (2 Stems)
Tortilla Chips @ 16 oz.
Boil chicken with salt and 2 cloves of garlic in a little water. When cooked, remove chicken from water and finely shred it.
Boil tomatoes and cilantro with salt in a little water. Puree ALL together.
Chop & Sauté onion in a little oil. Combine this with the tomatoes & simmer for 15 minutes.
Add tortilla chips to the tomato mixture and cook until well blended.
Place shredded chicken on top.
- Terry did not say when to add the cheese. Do your own thing!
- Serve with sour cream
5 Tablespoons Sugar - Heat slowly in a pan until sugar is melted and golden brown. Set aside.
1/2 Can Evaporated Milk
1/2 Can Condensed Milk
Blend in a blender:
1 Tablespoon Vanillla
Juice of 1 1/2 Small Lime or 1 Large Lime
1 Cup Water
Place browned sugar in your pan. Pour blended milk mixture slowly over the browned sugar.
Use double boiler or roaster pan with a rack and water bath under the pan.
Bake at 325 degrees.
To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not to get water in the custard. Carefully transfer to the middle oven rack, and bake for 45 minutes to 1 hour, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.
When you are ready to server, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.
Recipe From: Maricella in Tres Reyes
4 Avocados, Halved and Scooped Out
2 Limes, Juiced
1/2 Teaspoon Salt
1/2 Medium Onion, Diced
3 Tablespoon Chopped Cilantro
1 Garlic Clove, Minced
In a large bowl, place the scooped avocado pulp and lime juice, toss to coat. Using a potato masher, add the salt and mash. Then fold in the onions, cilantro, and garlic. Keep avocado seeds in the guacamole to prevent it from turning brown. Serve at room temperature.
2/3 of a 5 Galoon Bucket of Corn
Cook corn in water with 1 hand full of lime for 30 minutes. Kernel hull will be gone! Take corn out in the yard and rinse the corn until the water runs clear (approx 15 minutes). Grind the corn in your corn grinder. Place dough in a bowl and cover with a towel. Walk to a friend's house. Sit at a low table, form dough in a circle on a piece of wax paper using 1 cupped hand and fingers. Throw the tortilla, carefully(Mary), onto the open fire HOT steel drum lid grill pan. Flip tortilla over with your fingers and try not to burn them or get burned. Stack all your tortillas in a basket. Do this EVERY day! Erly suggest buying Tortilla Mix! Smart woman!
Pico De Gallo
8-10 Roma Tomatoes
1/2 Onion (or to taste)
1 Medium Garlic Clove
2 Limes, Juiced
2 Tablespoons Olive Oil
4 Tablespoons Chopped, Fresh Cilantro
1 Teaspoon Coarse Salt
1/2 Teaspoon Black Pepper
Dice tomatoes. Chop onion and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil, and lime. Mix well.
Onion - Finely Chopped
Garlic Clove - Minced
In a large skillet with sides, add a little olive oil.....saute about 1/2 cup finely chopped onion and 1 large garlic clove, minced & cooked until soft. Add plain water (could use chicken broth for part of it) and the raw rice. Cook according to package directions.