1 pint vanilla ice cream
1/2 cup crushed corn flakes
1 tsp cinnamon
2 tsp sugar
Good quality oil (peanut is best) for frying
Scoop out 4 or 5 balls of ice cream. Return to freezer. Mix cornflake crumbs, cinnamon and sugar together. Roll frozen ice cream balls in 1/2 crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to serve.
Heat oil to 350° and place a frozen ice cream ball on perforated spoon and lower into hot oil for 1 minute. Immediately remove and put in dessert compote. Drizzle with honey and top with whipped cream (I whip my own….).
Continue to fry balls and top with honey and the whipped cream. Balls will be crunchy but not melting.
Makes 4-5 servings.
This is great for game day! We have a lot of those at my house. I think this is a comfort food for my husband.
1.5# either shredded beef or cooked ground beef, either one will work but cook with onions and add half packet of dried taco seasoning
1 large can of traditional refried beans
1 of the small cans of chopped green chilies
2 cups sharp Cheddar, grated
3/4 cup taco sauce
1/4 cup sliced green onions
1 can of the sliced black olives
Your favorite corn chips
Spread the beans on a pizza pan, layer beef, cheese and green chilies; drizzle taco sauce over and bake at 400° for about 20-25 minutes. Remove from oven and cover with the green onions and olives.
Topping: 1 cup of sour cream and a carton of good guacamole dip, or make your own guacamole (like I do). Mix these together and put on top of nacho mixture.
Sopapillas are South of the Border pastries made with basic ingredients, deep fried,
then coated with cinnamon and sugar. Make a batch of sopapillas today and
discover your favorite way to eat them!
1 ¾ cup plain flour
1 Tablespoon sugar
1 teaspoon soda
1 teaspoon salt
2 teaspoons baking powder
2/3 cup milk
Hot vegetable oil for frying
1 cup sugar
1 Tablespoon cinnamon
Honey – optional
Mix dry ingredients together in a medium sized bowl. Add the milk
and knead for 1 minute on floured surface. Let dough set for one hour. Roll dough into
large rectangle 1/8” thickness. Use a pizza cutter to cut 2” wide strips of dough, then
cut strips into 2” squares, then cut squares diagonally in half.
Mix sugar and cinnamon in a shallow baking dish and set aside.
Heat 4 cups vegetable oil in deep fryer. When oil reaches 375 degrees, drop dough
triangles into hot oil. They should rise to the surface, and puff, then brown on the
bottom very quickly. Use tongs to quickly turn sopapillas over. When dough is golden
brown on both sides, remove from oil carefully, and place on paper towels. While
sopapillas are still very warm, put them in the cinnamon and sugar mixture and spoon
mixture over sopapillas to thoroughly coat them.
White breaded fish or high quality fish sticks
salsa (homemade or store bought)
finely chopped cabbage (about 1 1/2 c.)
1/2 c. mayo
1/4 c. sour cream
zest of 1 lemon
juice of 1/2 lemon (or enough to fit your taste)
1/3 c. milk (add more or less to get it to dressing consistency)
1/4 tsp. pepper
3 splashes of hot sauce
1/2 tsp salt (adjust to your tastes)
Cook fish in oven according to package directions. Mix sauce ingredients all together, and set aside. Warm tortillas in microwave so they don’t crack. To assemble the taco, place fish on tortilla, then cabbage, then salsa, then white sauce.
1 1/2 pound ground beef
1 large onion, chopped
4 garlic cloves, chopped
1 green bell pepper, chopped
1 teaspoon chili powder
1 teaspoon cumin
3 cilantro sprigs
1 cup olives, chopped
1 pound tomatoes
1 1/4 cups enchilada sauce
8 corn tortillas
1/2 pound cheddar cheese, grated
1/2 pound monterey jack cheese, grated
1 cup corn chips, crushed
Brown ground chuck; drain any excess fat. Add onion, garlic and bell pepper; cook until soft. Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin and cilantro. Add salt and pepper to taste. Bring to a boil; reduce heat and simmer uncovered for 20 minutes. Grease a 3-quart casserole. Steam (or fry) tortillas. Put approximately 1/3 of the meat mixture in the casserole dish followed by a layer of tortillas, cheese and olives. Repeat twice. Sprinkle crushed corn chips around the edges and bake at 350 degrees f for 20 minutes or until heated through. Cut into wedges.
2 circular tablets (3 ounces) mexican chocolate, finely-ground
3 cups powdered sugar
1 cup sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup almonds, finely-chopped
Combine chocolate, powdered sugar, milk, salt and vanilla. Mix thoroughly. Shape into one-inch balls. Roll in nuts.
Makes a great rich and cheesy buffet dish.
2 tablespoon olive oil
2 green bell peppers, diced (2 cups)
1 small onion, chopped
2 cloves of garlic, crushed
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon black pepper
1 can (14.5 oz.) diced tomatoes
1 small can gluten free tomato sauce
1 jar salsa (16 oz)
1 tablespoon cilantro, chopped
1 whole chicken cooked, boned, shredded (about 3 cups)
1 tablespoon lime juice
6 corn tortillas
1 cup shredded Monterey Jack cheese (4 oz)
Gluten-free sour cream, jalapenos, cilantro
Preheat oven to 350°F. Saute the peppers, onion, garlic, chili powder, salt and pepper in olive oil. Stir mixture often until softened, about 3 minutes. Add tomatoes, 1 cup salsa, tomato sauce and cilantro. Cook for 5 minutes.
In large bowl combine chicken with lime juice; stir this into the tomato mixture. Spread ½ cup salsa in un-greased 13″x 9″ baking dish; top with 3 corn tortillas (break in pieces to fill gaps). Top with chicken mixture; sprinkle with ½ cup cheese. Top with remaining tortillas. Spread with remaining salsa; sprinkle with remaining cheese.
Bake until cheese is melted, 15 minutes. Garnish with sour cream, jalapenos and more cilantro.
1 package (6 ounces) corn chips
1 pound hamburger or ground turkey
1 package taco seasoning
1 can (35 ounces) refried beans
1/2 to 1/3 jar (8 ounces) mild taco sauce
1 cup shredded lettuce
2 chopped big tomatoes
1 cup grated cheddar cheese
Crush 3/4 package of the corn chips. Put on the bottom of a casserole dish. Brown the hamburger or ground turkey; drain off the fat. Add taco seasoning and mix according to the package directions. Add refried beans, taco sauce, and heat through. Pour over the crushed corn chips. Top with cheese and the rest of the corn chips. Heat at 325 degrees for 20 minutes or until cheese melts. Add lettuce and tomatoes the last 10 minutes of baking time.
1.50 pounds chuck roast, boneless, trimmed
1.00 tablespoon olive oil
2.00 can (4 ounce) green chilies, diced
1.00 can (14-ounce) tomatoes, diced
1.00 can (15 ounce) black beans
1.00 can (10 3/4-ounce) cream of chicken soup
1.00 cup quick cooking brown rice
0.25 cup pilsner ( beer )
2.00 tablespoons salsa
1.00 teaspoon cumin
0.50 cup cheddar cheese, grated
Cut beef into 1 inch by 2 inch strips. Brown meat in small batches in hot skillet with oil, drain meat and set aside. Combine all remaining ingredients except cheese in skillet or large pan, bring to a boil. Add meat and pour all into a 2 to 2-1/2 quart casserole dish and bake at 375 degrees f uncovered for 25 minutes or until rice is fully cooked. Sprinkle with cheese and bake 2 to 3 minutes longer.