You are here: Recipes It > Recipes > Mexican

Mexican Cooking Tips 5 Of 6

Ingredients
 

1 dictionary of mexican cookin
1 (this is part 5 of 6)



 
 Advertisements
Preparation
 
PHEASANT: This game bird fares equally well when cooked with a
bravely seasoned sauce or a mild creamy one. Serve it with a grain
side dish; see Game.
PILONCILLO: This unrefined sugar is purchased in hard cones. Like
other "raw" sugars, piloncillo is beige to brown; the deeper the
color, the more pronounced the molasses flavor.
PINE NUTS (PINIONS, PIGNOLIS): Pine nuts are the seeds of the Pinion
pine. They are delicious raw or toasted. Store them tightly covered
and either refrigerated or frozen, depending on how quickly they are
to be used. See NUTS for toasting and grinding.
PLANTAIN: This relative of the banana boasts a thick skin and large
size. The fruit itself tends to be a deeper yellow than that of the
banana. Cooked unripe plantain is eaten as one would a potato.
Plantains are sweetest when ripe, which isn t until their skins are
an alarming through black. Like bananas, plantains will ripen after
they have been harvested.
POSOLE: Sometimes hominy is called "posole," but the word
authentically refers to a dish made with hominy as an ingredient. See
Hominy PRICKLY PEAR: This is the diminutive (egg size) fruit of the
cactus of the same name. It is nearly impossible to avoid the
prickles when peeling to reveal the garnet-colored flesh. Prickly
pears are sometimes sold with the prickles removed.
PUMPKIN SEED: With the shells or husks removed, pumpkin seeds are
known as PEPITAS. Store them in a cool, dry place. To toast pumpkin
seeds, spread them in a single layer in an ungreased pan. Bake at 350
degrees F. for 13 to 15 minutes, stirring and checking for doneness
frequently.
QUAIL: These little birds weigh in at about 1/4 pound. They have
richly flavored meat, what there is of it. Quail are most commonly
available frozen. See GAME.
QUESO: Spanish for "cheese." QUESO ANEJO: The name means "aged
cheese" in Spanish. See CHEESE.
QUESO FRESCO: The name means "fresh cheese" in Spanish. See CHEESE.
RABBIT: Rabbits are raised commercially. As with many uncommon
meats, it is said of rabbit, that it "tastes like chicken." It
doesn t; it tastes like rabbit. Large rabbits aren t as tender as the
little ones; it is well to marinate or stew older ones, or make
rabbit sausage. See GAME.
RED PEPPER: See Ground Red Pepper.
RED PEPPER SAUCE: This commercially bottled condiment is made from
vinegar, spices and hot chilies. It adds heat but little in the way of
flavor.
RICE: Mexican cooking calls for long grain or medium-grain white
rice. The occasional southwestern dish uses wild rice, which really
isn t rice. It is the fruit of an aquatic grass once harvested only
by Native Americans who lived by the Great Lakes.
SQUASH BLOSSOMS: Contrary to poplar belief, the blossoms used in
southwest cooking are those of winter squashes such as pumpkin, not
zucchini. They are a perishable item and are best used the day they
are bought.
TAMARIND: This is an intensely pungent, tart pod about four inches
long. Tamarind is usually bought packaged in a tightly compressed,
sticky plastic-wrapped lump. The flesh is riddled with fibers and
seeds--not what you want in your food--and must be soaked before
using. Separate the tamarind pods, pulling away and discarding as
much of the pod as you reasonably can. Cover with water and let the
pulp soak for at least an hour (overnight, if time permits). Then
squeeze the pulp well to extract the juice or rub as much pulp as you
can through a fine mesh sieve.
TEQUILA: A pale, sharp-tasting liquor distilled from the agave
plant, which thrives in an arid, hot climate. The stem of the agave,
known also as the "century plant," is used in making both PULQUE and
tequila.

 

 
Servings:
1


 
 Advertisements

 

Also see ...

Mexican Cooking Tips 6 Of 6
TOMATILLO: These fat little vegetables are the size of robust cherry tomatoes. They grow in papery husks reminiscent of Japanese lanterns and taste best when they are a brilliant green in color. By the time they begin to turn yellow, they have lost some of their acid freshness. (Upload by user)

Mexican Corn
In saucepan, bring small amount of water to boil; add corn. Reduce heat to simmer and cook for 5 7 minutes or until tender; drain. In another saucepan, melt butter over medium heat; cook onion and green pepper for 2 3 minutes or until softened. Stir in pimiento, salt, pepper, an (Upload by user)

Mexican Delight
Boil milk, sugar, butter, salt and soda. Add the carmelized sugar to the boiling mixture. Cook to soft ball stage. Cool. Beat, and add vanilla and nuts. From: Alvadore Church of Christ, Cookbook. Submitted by Ellen Ammerman     strongServings:br (Upload by user)

 Advertisements
Mexican Deviled Eggs Tofh
Mash the yolks with cheese, mayo, salsa, onions, sour cream and salt. Evenly fill the whites. Serve immediately or chill until ready to serve. Source: Taste of Home. By Patrick & Sarah Gruenwald <[email protected]> on Nov 02, 1996     strong (Upload by user)

Mexican Deviled Eggs
* Jalapeno Chile should be seeded and finely chopped. Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper. Fill the egg whites with the egg yolk mixture, heap (Upload by user)

Mexican Eggs
Melt butter in a medium skillet at medium heat. Add mushrooms and green pepper. Cook and stir until lightly browned. Mix with drained tomatoes and bacon. Spread in bottom of 4 individual baking dishes. Carefully break 1 egg into each dish. Sprinkle lightly with salt and pepper. (Upload by user)

Mexican Flan Custard
Traditionally this is made with a layer of caramelized sugar on the bottom of the pan: heat white sugar in a heavy pan until it melts and turns light brown, then quickly and carefully pour it into the baking pan and tilt the pan so it runs all over the bottom. Beat eggs, mi (Upload by user)

Mexican Flank Steak With Mock Tamales
Place beef flank steak in utility dish.Combine lemon juice,olive oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda s Salsa Sauce and Mock tamales.Remove steak from marinade and place on gr (Upload by user)

Mexican Goolash
Add Macaroni to boiling water and cook for 7 minutes. Cook the first 3 ingredients in cast iron skillet until meat is brown and vegetables are tender. Drain off fat. Add tomato juice, macaroni, and spices. Simmer until liquid is almost absorbed. Note: Served with a salad, t (Upload by user)

Mexican Grasshopper
Shake and strain into highball glass     strongServings:1/strong   (Upload by user)

Mexican Greco
Brown ground meat in med high fry pan, drain. Set aside. Fry onion and green pepper in small amount of oil until glossy, add ground meat to above and keep stirring to prevent burning. Remove from heat. Place in large mixing bowl. Boil macaroni until tender, drain and add t (Upload by user)
TAG: place, ,

Barbecue Hamburgers
Barbecue Hamburgers
Angel Hair Pasta with Onion-Mushroom
Angel Hair Pasta with Onion-Mushroom
Baked Ravioli and Cheese
Baked Ravioli and Cheese
BUTTERCREAM  ICING  FOR  CAKE  DECORATING
BUTTERCREAM ICING FOR CAKE DECORATING
Mexican Green Chili Quiche
Coat a large nonstick skillet with cooking spray, and place over medium high heat until hot. Add chicken and onion, and cook until chicken is browned, stirring to crumble. Remove from heat. Add cumin and next 3 ingredients; stir well, and set aside. Coat a 9 inch pieplate with c (Upload by user)
TAG: chicken, ,

Mexican Guacomole
Cut the avocados in half, remove the pits, and scrape the pulp into a bowl. With a fork, mash the pulp coarsely while blending in the lime juice. Add the garlic and tomato, season to taste with salt (if desired) and hot pepper seasoning. Serve with chips for dipping. Per Ta (Upload by user)
TAG: recipe, ,

Mexican Max
Line a well greased 8" iron skillet or round baking dish with tortillas, leaving 2" extending over the top. Heat butter in saucepan. Saute onion, green pepper and mushrooms until tender. Sprinkle with salt. In mixing bowl, beat eggs with sugar 2 minutes. Beat in flour (Upload by user)
TAG: tortillas, sliced, cheese, ,

Mexican Medley
Steam asparagus and cauliflower for approximately 10 minutes. Combine with celery. Set aside. In a blender, place the beans, filberts, and remaining ingredients. Puree until smooth. Pour this sauce over the asparagus mixture. Serve at room temperature. From DEEANNE s re (Upload by user)

Mexican Mince Marguerite Patten
Finely chop the onion. Place the meat and onion in a pan over a very low heat and dry fiy until golden. Ifthe meat is lean add 2 teaspoons oil. Add all the other ingredients (drain the canned beans and sweetcorn well) and simmer for 15 minutes. Serve with rice or pasta and a gre (Upload by user)
TAG: patten, marguerite, ,

         
TAG: ", seeds, rabbit, pumpkin, cooking, cheese, pepper, tamarind, spanish, queso, fruit, hominy, mexican, little, grain, ,
Permalink--> In : Recipes  -  Mexican