– 1 Clove Garlic
– 3 Roma Tomatoes
– 3 Chile Chipotle
3 Shredded Chicken Breasts (Boiled in Onion and Salt)
2 Onions, Sliced
4 Tomatoes, Sliced
1 Cube Chicken Bouillon
1 – Blend Salsa Ingredients together
2 – Fry Onions and Tomatoes lightly (Medium Heat)
3 – add chicken bouillon and shredded chicken
4 – Stir in Salsa (Add salt to taste)
5 – Low simmer for 30 Minutes
Mashed Potatoes (or Beans or Meat)
– Huajillo Chile
– 2 Roma Tomatoes
– 1/4 Onion
1 – Roll Hoagies in Salsa
2 – Fry with oil in a Pan with Potoatoes (or Beans or Meat) already inside
– Fam. Rodriguez
2 – Large Chicken Breasts
24 oz. – Sour Cream
3 – Small cans of Cream of Chicken Soup
1 – Small Can of Diced Green Chillis
Shredded Cheddar or Mexican Cheese
Approx. 20 – Corn Tortillas
Instructions: (Preheat oven to 350 degrees)
1 – Bring Water to a boil in a medium pot and cook chicken
2 – Mix Sour Cream, Cream of Chicken Soup, Shredded Cheese, and Diced Green Chillis into a bowl
3 – Shred chicken and place into the mixing bowl with other ingredients.
4 – Place mixture on a Corn Tortilla and roll it. Place into a large 9′ x 13′ pan.
5 – Repeat until pan is full of rolled tortillas.
6 – Spread remainder of mixture on top of the rolled tortillas.
7 – Cover with shredded cheese.
8 – Bake for 1 hour at 350 degrees.
2 cans of Grands Biscuits in the can
2 large cans of Pinto Beans– cook 1-2lb hamburger add Red chili powder, salsa, and spices to suit you heat up and set on the back burner
Heat canola oil (1 cup) in skillet until really hot. Press biscuits out with hand and them drop in the hot grease one at time, flipping them constantly until cooked thoroughly, also you may poke them with the tongs to speed up the cooking process.
Add beans to the Bisuit, add cheese, lettuce and toamto, and whatever else you might like.
2 pounds flank or skirt steak
Kosher salt and freshly ground pepper
4 garlic cloves
1 jalapeno chile pepper, deeded and minced
1 teaspoon freshly ground cumin seed
1 large handful fresh cilantro, leaves and stems, finely chopped
salt and freshly ground pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
Lay the flank steak in ta large bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove top cooking). Remove the steak from the marinade. Season both sides of steak with salt and pepper. Grill the pieces for a few minutes only, on each side until medium rare to well done, to you preference.
FROM CHAD AND MINDY DARE
– Fry hamburger
– Essentially make a salad out of everything else
– Add Hamburger & Fritos
1 Box – Lasagna Noodles
1 Jar – Ragu Red Pasta Sauce
1 Bag – Graded Mozzarella Cheese
1 Medium Can – Ricotta Cheese
Gound Beef (as desired / optional)
Preheat oven to 350
1 – Cook gournd beef
2 – Add 1.5 cups of water to the sauce.
3 – Combine the sauce and cooked ground beef
4 – Pour thin layer of sauce on bottom of cooking pan
5 – Lay a layer of noodles into the pan
6 – Spread Ricotta cheese onto noodles (place ricotta in microwave for 20 seconds to make cheese easier to spread
7 – Place a layer of Mozzarella cheese on top of the Ricotta
Repeat 3 – 7 as ingredients allow
Cook for one hour at 350, and check by poking a fork in the middle after one hour.