Free Recipes Archive
serves 8 3 to 4 (1 1/4 to 1 1/2 pounds) Yukon Gold potatoes 1 small onion 1 cup olive oil 6 extra-large or 7 large eggs Salt and freshly ground black pepper (don’t skimp) Prepare potatoes and onions: Peel Read More …
4-6 boneless, skinless chick breasts 12 corn tortillas, cut into quarters 1 can Cream of Mushroom soup 1 can Cream of Chicken soup 1 cup salsa 1 cup milk 1 small onion, diced 1 small can sliced black olives 1 Read More …
Ground beef and tortillas soak up tons of flavor as they bake in a creamy tomato and chile sauce. 2 pounds lean ground beef 1 onion, chopped 1 (8-ounce) can tomato sauce 1 (4-ounce) can ORTEGA® Diced Green Chiles 1/2 Read More …
1 pound Lean Ground Beef 1 medium Onion, chopped 1 8 ounce jar Red or Green Salsa 1/2 cup Sour Cream 1 can Cream of Chicken Soup 1 2 ounce jar Sliced Pimentos, drained 6 8 inch Corn Tortillas, cut Read More …
vegetable cooking spray 1/2 cup onion, chopped 1 clove garlic, minced 15 ounces pinto beans, canned, drained 1/4 teaspoon cumin 1/4 teaspoon chili powder 2 tablespoons chili sauce 1/4 cup salsa 4 ounces green chiles, chopped and drained 4 8 Read More …
Source: Old Town Tortilla Factory – Scottsdale, Arizona 1 (8 ounce) piece mahi mahi 3 tablespoons blackening seasoning 1 red onion, julienned 1 red pepper, julienned 1 cup poblano chiles, julienned 1 bunch cilantro, chopped 1 jalapeño, chopped 1 ounce Read More …
1 medium yellow onion, chopped (1 cup) 2 teaspoons fresh garlic, minced 2 tablespoons vegetable oil 4 cups chicken stock 1/4 cup chopped green pepper (optional) 1 x 15 oz can tomato purée 1 tablespoon finely minced jalapeño pepper (optional) Read More …
2 soft 9-inch flour tortillas 1/2 cup tomato sauce 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 cup grated part-skim mozzarella cheese or crumbled goat cheese 2 mushrooms, sliced 4 black olives, cut in strips quarter sweet green pepper, Read More …
12 corn tortillas Salt (optional) Preheat the oven to 400 degrees. Spray 2 cookie sheets with no-stick spray. Stack the tortillas and cut the stack into six wedges. Place the tortillas on the prepared cookie sheets in a single layer. Read More …
1 kg potatoes (2 pounds) 3 tablespoon chopped onion (optional) 1 cup olive oil 4 eggs 1/2 teaspoon salt Yield: 2 servings Peel the potatoes and either cut them in dice or into thin slices. Heat the oil in the Read More …
A dish that can be served on white rice, on sliced bread, or eaten as a taco on a hot flour tortilla. For a large crowd, simply double the recipe. Add a fresh vegetable such as fresh green beans and Read More …
A large four tortilla filled with marinated and mesquite-grilled steak fajita meat. Build your own burrito by adding lettuce, diced tomatoes, Pico de Gallo, Monterey jack and aged sharp cheddar cheeses, sour cream, guacamole, queso, beans, Mexican rice, salsa, sauteed Read More …
1 tablespoon vegetable oil 1 package (about 1 and 1/ 4 pounds) fresh ground turkey, chicken, or ground beef 1 cup (1 small) chopped onion 1 and 1/ 2 (2 small) chopped green and/or red bell peppers 1/ 2 cups Read More …
Makes 6 servings 6 tablespoons vegetable oil 12 small corn tortillas, cut into 1/4-inch strips 2 medium tomatoes, broiled 1/4 cup chopped white onion 1 garlic clove 6 cups Basic Chicken Broth (recipe follows) sea salt and ground black pepper Read More …
Cocktail Sauce 12 ounces tomato ketchup 2 ounces prepared horseradish Juice of 1 lemon, freshly squeezed Juice of 1 lime, freshly squeezed 1/4 cup dill pickle relish 1/4 cup fresh chopped cilantro 1 teaspoon Worcestershire sauce Salt and pepper to Read More …
1 pound 95% lean ground beef 1 medium onion, chopped 1 teaspoon dried oregano leaves 4 flour tortillas, or 4 English muffins, halved 1 medium tomato, seeded and chopped 1 tablespoon thinly sliced fresh basil leaves, or 1 teaspoon dried Read More …
Looking for a quick and easy meal idea? Try rolling our beef fajitas in tortillas for lunch or dinner. Top with sour cream and serve with tall glasses of cold Nestea with lime. 1 (24-ounce) package Lean Cuisine® Skillet Sensations Read More …
The subtle roasted notes of Taster’s Choice coffee add a unique flavor to this beef and cheese tortilla casserole. Serve with Ortega refried beans and cold glasses of Nestea. 1 (15 ounce) can tomato sauce 1 (14.5 ounce) can Mexican Read More …
Source: Executive chef Pepe Lopez, El Torito Mexican restaurants 3 (6-inch) flour tortillas 2 teaspoons granulated sugar 1/2 teaspoon ground cinnamon Slice tortillas into 3 x 1/8-inch strips and deep fry until crisp and golden brown, approximately 45 seconds. Drain Read More …
Go from “Ole!” to “Opa!” with these addictive nachos inspired by the flavours of Greece. Pita chips replace the standard tortilla chips, and they’re piled with plenty of Tzatziki sauce, Greek salad ingredients, and juicy morsels of chicken. You may Read More …
4 (10-inch) whole wheat tortilla 1 cup refried black beans 1 cup shredded smoked cheddar cheese 2 ripe avocados, sliced 1 red onion, thinly sliced 1 (16-ounce) jar chunky-style salsa 2 cups alfalfa sprouts Heat the refried beans in the Read More …
A fresh sauce that goes great with grilled foods or used as a dip with tortilla chips. 3 large ripe tomatoes, chopped 2 to 3 garlic cloves, finely minced 4 green onions, sliced 2 tablespoons diced red onion 3 serrano Read More …
1 teaspoon dried basil, crushed 1 teaspoon dried oregano, crushed 1/4 teaspoon garlic powder 3 teaspoons extra virgin olive oil 6 flour tortillas 3/4 cup shredded mozzarella cheese 6 ounces chopped cooked turkey 1 green bell pepper, seeded and diced Read More …
2 split chicken breasts 5 cups chicken broth 1 large onion, chopped 4 (6-inch) corn tortillas, coarsely chopped 1 (16-ounce) package frozen whole kernel corn 1 (4.5-ounce) can chopped green chilies 1/2 cup sour cream 3 tablespoons chopped fresh cilantro Read More …
1/3 cup water 1 tomato, seeded and chopped 1 onion, chopped 3 cups chicken broth 1 cup water 2 garlic cloves, finely chopped 1/4 teaspoon dried cilantro 1/4 teaspoon salt 1/4 teaspoon ground black pepper 8 flour tortillas, sliced 1/4 Read More …
1 pound ground beef 1/4 cup onion, chopped 1 (16-ounce) can whole tomatoes 1 (8-ounce) can tomato sauce 1 (15-ounce) can corn 1 (15-ounce) can kidney beans 1 package taco seasoning mix 4 cups tortilla chips Shredded cheddar cheese Sliced Read More …
Serves: 8 Alaska Snow Crab: 2 lbs. Alaska Snow Crab 2 Tbsp. canola or olive oil 8 oz. onion, chopped 1 whole jalapeño, minced 2 cloves garlic, minced 10 oz. red bell pepper, finely chopped 8 oz. tomato, chopped 12 Read More …
1/2 cup seafood cocktail sauce 1/3 cup mayonnaise 2 teaspoons lemon juice 2 (6-ounce) cans each crabmeat, drained Tortilla chips Combine cocktail sauce, mayonnaise and lemon juice in medium bowl; mix well. Stir in crabmeat. Serve with tortilla chips. Makes Read More …
This spicy soup, jazzed up with the flavors of Mexico, is a great start to a south-of-the-border meal! Source: Rick Bayless, Frontera Grill, Chicago, Illinois Serves 6. 6 corn tortillas, halved Canola oil, for frying 4 cloves garlic, peeled and Read More …
2 tablespoons vegetable oil 1/2 large onion, sliced thinly 1 to 2 chicken breasts (1 large is enough), sliced thinly or cubed small 3 cloves garlic, thinly sliced 2 teaspoons ground cumin 1 teaspoon freshly fine ground black pepper 1/4 Read More …
This is from Summerfield’s restaurant at the Ramada Valley Hotel in Scottsdale, Arizona. 1-1/2 teaspoons butter 1 tablespoon vegetable oil 2 cloves garlic, crushed 1 medium yellow onion, julienned 1 jalapeño pepper (seeds and veins removed) chopped fine 2-1/2 cups Read More …
Source: Contributed by Executive Chef Joe D. Cochran Jr. from The Mission Inn, Riverside, California 1-1/2 teaspoons butter 1-1/2 teaspoons olive oil 1 large yellow onion, diced 1 (28 ounce) can diced tomatoes 1 whole jalapeno or serrano pepper, diced Read More …
1 (2-1/2 to 3 pound) chicken, cut-up and skin removed 2 ribs celery, cut into chunks 1 medium onion, quartered 1 large carrot, quartered 2 sprigs parsley 2 tablespoons chicken soup base 1 teaspoon lemon-pepper seasoning 1 large clove garlic Read More …
Source: Arizona Republic, Phoenix, Arizona – Murphy’s Restaurant, Prescott, Arizona Yields 8 servings 2 ears corn, cut off kernels to make 1 cup corn 2 tablespoons sweet butter 2 cloves garlic, minced 1 cup diced onion 1/2 cup diced carrots Read More …
Source: Chef Jeff Nichols, El Paso Cantina Grill 2 tablespoons corn oil 1 large onion, thinly sliced 6 to 8 cloves garlic, minced 1-1/4 cups pureed roasted tomatoes 1 quart chicken broth Salt 14 ounces jalapeno cheese, cut into cubes Read More …
This robust soup is such a longstanding staple of the Bel-AIR dining room that, for many years, regulars of the Restaurant would eat this as their daily lunch, Though it cooks in about an hour, you may make the soup Read More …
Source: Crumly Cogwheels, Houston, Texas (restaurant is now closed) Adjust the amounts of tortillas, chicken, cheese and avocado to your personal taste. 1 large bunch cilantro, washed well (leaves only) 4 garlic cloves 1 small onion, chopped 2 fresh serrano Read More …
Source: Crocodile Cafe, Pasadena, California 2 quarts chicken stock, divided 1 large red onion, diced 3 corn tortillas, fried and broken 3 Roma tomatoes, diced 1/2 bunch cilantro 8 ounces ancho chile paste or 6 or 7 ancho chiles, pureed Read More …
2 white onions, chopped 2 cloves garlic, chopped 1 jalapeño, seeded and chopped 1 teaspoon crushed red pepper 2 ripe red tomatoes, seeded and chopped 2 green tomatoes, seeded and chopped 4 tomatillos, chopped 2/3 cup cilantro, chopped 2 bay Read More …
Source: Tejas – Minneapolis-St. Paul, Minnesota Soup 8 cups chicken stock or canned chicken broth 1 bell pepper, diced 1 medium onion, diced Kernels from 1 ear of corn 2 stalks celery 2 large carrots 1 (4 ounce) can tomato Read More …
Source: Chef Mark Copabianco, executive chef, San Antonio Marriott Riverwalk, San Antonio, Texas 4 to 6 slices uncooked bacon, diced to make 1/2 cup 1/2 cup diced tomatoes 1/2 cup diced yellow onion 1 tablespoon chopped fresh cilantro 1/2 teaspoon Read More …
Source: Chef Staci Raymond, Chipotle Mexican Grill, Phoenix, Arizona 1/4 cup olive oil 1-1/2 cups sweet corn kernels 1 onion, diced 6 cups chicken broth 1 dried chipotle chile (optional) 2 chicken breasts, grilled and sliced 3 Roma tomatoes, peeled, Read More …
Source: The recipe is from Executive Chef Rick Alabaugh of River Bar & Grill 2 quarts water 1 large onion 1 (14 ounce) can green chiles 2 carrots, shredded 2 green onions 2 tablespoons chili powder 2 tablespoons cumin 1 Read More …
Source: Los Domingos – Hesperia and Pinon Hills, California 10 pounds boneless, skinless chicken 4 or 5 fresh tomatoes 1 onion 2 dried Guajillo chiles 1 cup chicken base 1 teaspoon dried garlic powder Tortilla chips Cilantro, as garnish Monterey Read More …
2 (14-1/2 ounce) cans chicken broth 1 cup mild salsa 1 cup dried tomato halves, snipped into thin strips 1 teaspoon ground cumin 1/4 cup chopped cilantro 2 tablespoons lime juice 2 cups broken tortilla chips 1 (7 ounce) can Read More …
Source: Full Moon Restaurant – Tulsa, Oklahoma 4 ounces butter 4 ounces flour 1/2 gallon herb infused chicken broth 1 cup salsa 8 ounces shredded Cheddar jack cheese 8 ounces cooked, cubed chicken Seasoning 1 cup cream Garnish Fried tortilla Read More …
This soup tastes even better as leftovers! 5 cups Vegetable Broth 2 cups Frozen Corn 1 large Onion, chopped 2 cans Black Beans 2 cloves Garlic, minced 1 medium Avocado Cilantro 1 cup Salsa, fresh or preserved Tortilla Chips (optional) Read More …
1 package dry onion soup mix 1 teaspoon crushed red pepper flakes 1/4 teaspoon cayenne pepper 1/8 teaspoon ground cumin 1 cup crushed tortilla chips 1-1/2 pounds boneless skinless chicken breasts 2 tablespoons butter or margarine, melted 1 egg 2 Read More …
1 Large Spanish onion, finely shredded. 2 Waxy potatoes, peeled and sliced thin. Pinch of finely shredded green bell pepper (optional). 1 Clove of garlic, mashed. 6 Eggs, lightly beaten. 8 Tablespoons Spanish olive oil. Served hot or cold, this Read More …
1 medium yellow onion, chopped (1 cup) 2 teaspoons fresh garlic, minced 2 tablespoons vegetable oil 4 cups chicken stock 1/4 cup chopped green pepper (optional) 1 x 15 oz can tomato purée 1 tablespoon finely minced jalapeño pepper (optional) Read More …