- 1 large can of tomatoes (whole, stewed, or diced)
- 1/4 chopped onions (or to taste)
- 1 chopped jalapeno pepper
- 1/2 tsp ground cumin
- 1/t tsp garlic powder
- 1/2 tsp onion powder
- 1 clove garlic
- Add peppers, 1/2 of onions, and juice from tomatoes in a blender. Blend for about a minute or until onions and peppers are small enough or pureed. Pour into mixing bowl.
- Add tomoatoes, salt, pepper, cumin, onion powder, garlic powder, rest of the onions, and cilantro in a blender. Pulse blend 3 or 4 times, just enough to break up the tomatoes. Add to pepper mixture. Stir.
- 2 large ripe pitted, peeled Avocados
- 1 medium, finely chopped Roma tomatoes
- 2 finely chopped JalapeÃ±os
- 1/4 medium chopped Onion
- 1-2 finely chopped Garlic Clove
- 2 tbsp fresh Cilantro finely chopped (or to taste)
- 2 tbsp Juice, lime
- 1/2 tsp Salt
- dash Pepper, black
- dash Pepper, cayenne
- 1 tsp Onion powder
- 1 tsp Garlic powder
- In a medium bowl, mash together the avocados, lime juice, and salt.
- Stir in cayenne pepper, cilantro and black pepper.
- Mix in onion, jalapeÃ±os, tomatoes, and garlic.
- Refrigerate 1 hour for best flavor, or serve immediately.
- 2 cups blueberries, chopped
- 1 tblspn finely chopped jalapeno peppers
- 1/3 cup chopped red onion
- 1/4 cup chopped red and yellow bellpepper
- 1 fresh lime, juiced
- Sea salt to taste
- Pinch of cayenne pepper
- Combine all ingredients into a bowl.
- Serve cold.
- 2 lbs ground beef
- 2 (16oz) cans refried beans
- 2 8 oz cans of black olives, diced
- 1 small jar pepper rings (pick your favorite poison)
- taco seasoning
- 1 bag round tortilla chips
- 2 bags shredded mexican-style cheese
- large (64 oz, say) jar of salsa
- Preheat oven to 400 F
- Spread a layer of chips on the bottom of a 9×13 baking dish, enough to cover the bottom to a layer of 2-3 chips deep (but not too deep, it’s going to be a bottom crust…).
- Mix 1-1/2 cups of salsa and refried beans in a bowl. Microwave bowl long enough to heat beans and spread bean mixture on chips, add a layer of shredded cheese, and heat in oven long enough to melt cheese.
- Cook ground beef, drain, and add 1/4 cup of taco seasoning and just enough water to make it not dry (say 1/2 cup)
- Remove pan from oven, add ground beef, and another layer of cheese; heat in oven again to melt cheese.
- Remove pan from oven, add a layer of salsa, black olives, and pepper rings; top with more cheese (mmm, mm, good), and heat until melty. Serve…may require a spoon; holds its shape better the next day
- 1 medium onion, about 1 cup finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 lb lean ground beef
- 2 garlic cloves, minced
- 1 tsp salt
- 6 slices American cheese
- 8 hot dog buns
- 24 hamburger dill pickle slices (optional)
- Preheat oven to 450 degrees F. Finely chop onion and parsley. Combine beef, onion, parsley, garlic and salt in a bowl; mix well. Press beef mixture evenly over bottom of a large bar pan. Bake 10-12 minutes or until beef is no longer pink.
- Meanwhile, cut cheese into quarters; set aside. Slice buns apart neatly at seams (do not separate tops from bottoms). Trim about 1/4 inch from each bun end to square off ends (discard trimmings). cut buns into thirds for a total of 24 square mini buns, set aside.
- Remove bar pan from oven. Pour off juices, if necessary, and place on a cooling rack. Cut beef mixture into 24 squares using a pizza cutter. Top each burger with one pickle and one piece of cheese. Place one bun top onto each burger; top with one bun bottom. Cover bar pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm.
- To serve, place one burger with bun top onto one bun bottom using a mini spatula. Repeat with remaining burgers and bun bottoms. Serve immediately.
- 1 (8oz) brick cream cheese, softened
- 1/2 cup sour cream
- 1 (4oz) can chopped green chillies
- 1/2 cup sliced green onions
- 1 tbsp minced jalapeños (about 1 pepper)
- Salt (to taste)
- Pepper (to taste)
- 10-20 flour tortillas
- Salsa (optional)
- Combine first seven ingredients in large bowl or food processor and mix well.
- Spread generously on a tortilla, then cover with another tortilla.
- Cut into 8 wedge pieces.
- Serve with salsa.
- 1 medium Onion, finely chopped
- 1/3 cup olive oil
- 15oz lean ground Beef
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- ground pepper
- 1/2 cup chopped fresh parsley
- 5 eggs
- 1 lb filo pastry
- 6oz butter, melted
- Preheat the oven to 300F.
- Prepare the filling for the cigars first. Cook the Onion in a pan with the hot olive oil for 10 minutes, and then add the Beef, simultaneously crushing it with a fork.
- Add all of the seasonings and spices to the Beef and cook for a further 10–15 minutes. Keep stirring the mixture so it doesn’t burn.
- Beat the eggs in a small bowl, making sure they are well mixed before pouring over the meat and cooking for a further 2 minutes. The egg mixture should start to go creamy.
- Take the mixture off the heat and allow it to cool.
- Now, cut the filo pastry into rectangles and place them in a pile with a damp cloth on top. Leave it for a few minutes.
- Brush the rectangle on top with melted butter and put a small amount of the filling on one of the edges. Then roll it into a cigar, tucking the edges in as you go. Repeat this for all of them.
- Warm the last of the oil and fry each cigar, ensuring they are brown on all sides. Drain them and place in warm oven until it is time to serve them!
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