Fiesta Hot Chocolate

Ingredients:


1/2    -  cup cocoa
1       -  tbsp all purpose flour
1/4    -  cup packed dark brown sugar
4       -  cups milk
3       -  whole cloves
1       -  stick cinnamon, broken into halves
2       -  tbsp powdered sugar
4       -  sticks cinnamon
Whipped Cream


Procedures:

• Mix cocoa and flour into 2-quart saucepan. Stir in dark brown sugar, milk, cloves and 1 stick cinnamon broken into halves. Heat just boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered 5 minutes (do not boil). remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla.
• Beat with molinillo, wire whisk or hand beater until foamy. our into cups or mugs. Serve with whipped cream and cinnamon.

Good for 4 servings. (1 cup each)

Cafe Mexicano

Ingredients:


8     -  cups cold water
1/2  -  cup grated piloncillo or 3/4 cup packed dark brown sugar
1/2  -  oz. unsweetened chocolate, finely chopped
2     -  whole cloves
1     -  stick cinnamon, broken into halves
1     -  cup regular-grind coffee (dry)
1     -  tsp vanilla


Procedure:

• Heat water, piloncillo, chocolate, cloves and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer uncovered  15 minutes.
• Stir in coffee. remove from heat; cover and let stand 5 minutes . Stir in vanilla. Strain coffee  through 4 thickness cheesecloth.

Good for 7 servings.(1 cup each)

Cafe Diabo

Ingredients:


Cafe Mexicano (see Beverage label)
1/4    -  cup brandy
Whipped Cream
8       -  tbsps. coffee liqueur


Procedures:

• Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. remove from from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir.
• Pour coffer into cups or mugs. Top each with whipped cream and 1 tbsp liqueur. garnish with cinnamon stick if desired.

Good for 8 servings.(1 cup each)

Mexican Tea Punch

Ingredients:


2    -  cups tequila
2    -  cups cold strong tea
1    -  cup pineapple juice
1/4 -  cup honey
1/4 -  cup water
1/4 -  cup lemon juice
1/4 -  cup lime juice
1 1/2 -  tsps  ground Cinnamon 
1 1/2 -  tsps aromatic butter




Procedures:

• Combine all ingredients; refrigerate until chilled. Stir before serving. Serve over ice. 

Good for 9 servings. (about 2/3  cup each)

Pina Colada

Ingredients:


1/4     -  cup crushed ice
2        -  tbsp. light rum
2        -  tbsp. pineapple juice
1        -  tbsp. cream of coconut


Procedures:

• Place all ingredients in blender container. Cover and blend on high speed until foamy, about 30 seconds. Garnish with fruit if desired.

Good for 1 serving.

Vegetable Biryani

Ingredients:


2     -  tsps oil or butter
3/4  -  kadai gravy
3/4  -  cup onion gravy
2     -  tsps masala
1/4  -  cups carrots, cooked
1/4  -  cup peas, cooked
1/4  -  cup cauliflower, cooked
4     -  cups rice, cooked
coriander chopped
fried onions to taste
cashew nuts
salt, to taste


Procedures:

• In a pan, heat oil or butter on a medium-high heat, add gravies and bring to boil. Add masala and cook until fragrant.
• Add the vegetables and cook until vegetables have absorbed the flavors of the sauce. Add salt to taste.
• Toss in the rice until well-coated but dry. Serve hot and garnish with coriander, fresh onions and cashew nuts if desired.

Good for  3 to 4 servings.


TIP: Long grain-rice such as basmati or similar variety works best with biryani dishes.




Magazine: Marie Claire Food

Vegetable Samosas

Ingredients:

3    -  cups potatoes

1    -  cup onions

1    -  cup green peas

2    -  tsps masala

2    -  tsps cumin seeds

6    -  strips samosas skins

cornstarch paste

oil for frying

Procedures:

• In a bowl, combine potatoes, onions, green peas, masala and cumin. From the samosa skin into a cone, leaving a portion of the strip free. 
• Spoon the potato mixture into the cone. Coat the free flap with cornstarch paste, then fold and press to seal the opening.
• Preheat oil then deep-fry the samosas until golden brown. Strain excess oil. serve hot with mint chutney.

Good for 4 to 6 servings.

TIP: To make cornstarch paste, mix 1 tbsp cornstarch with 1 tbsp water.

Magazine: Marie Claire Food

Pineaaple Limeade

Ingredients:

1/2   -  cup sugar
3      -  cups pineapple juice
1/2   -  cup lime juice
1      -  quart sparking water, chilled




Procedures:

• Combine all ingredients except sparkling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices if desired.

Good for 8 servings. (about 1 cup each)

Book: Betty Crocker's Southwest Cooking 

Margarita Sunrise

Ingredients:

1    -  lime, cut into halves

3    -  cups cracked ice

1/4 -  cup powdered sugar

1    -  cup tequilla

6    -  oz. frozen orange juice concentrate, thawed

Procedures:

• Rub rims of 4 stemmed glasses with 1 lime half; dip rims of glasses in granulated sugar. Squeeze juice from both lime halves into blender container. Add remaining ingredients. Cover and blend on high speed until foamy.

Good for 6 servings. (about 2/3 cup each)

Book: Betty Crocker's Southwest Cooking

Tamarind Cooler

Tamarind Cooler looks liked iced tea, and takes just a little more effort to make. this is citric, sweet-tart drink. Garnish with fresh mint.

Ingredients:

1                -  lb. whole tamarind pods

2                -  quarts water

1 to 1 1/3  -  cups of sugar 

Hot water

Procedures:

• Cover tamarind pods with hot water. Let stand 5 minutes; drain. Rinse and drain. Remove pods, stems and strings from tamarinds. Place tamarinds in to quarts water. Let stand 4 hours; drain, reserving liquid.
• Press as much tamarind pulp as possible through sieve. Mix pulp, reserved liquid and the sugar. Cover and refrigerate until chilled. Serve over ice if desired.

Good for 8 servings. (1 cup each) 

Book: Betty Crocker's Southwest Cooking  

Lime-Coriander Chicken

image courtesy of maydayforfood.com

Ingredients:

 

1    -  tsp finely grated lime rind

1/4 -  cup (60ml) fresh lime juice

1    -  garlic clove,finely crushed

1/2 -  fresh coriander in bunch, roots, stems and leaves chopped

5    -  chicken breast fillets, cut into 3cm pieces (depends on desired sizes)

1    -  lime, cut into 12 thin wedgesMission Wraps, to serve 60ml

1/4 - cup vegetable oil

Procedure:

• Mix oil, lime rind, lime juice, garlic and fresh coriander in 4-quart saucepan or large bowl. Add the chicken breast fillets and toast to coat. Cover and refrigerate for 2 to 4hours to marinade.
• After marinating the chicken for 2 to 3 hours thread the chicken onto metal skewers.
•  Preheat a barbecue grill on medium-high or you can use or old school barbecue grill using a charcoal. Cook each skewers for 2 to 3 minutes both sides or until cooked through. thread a lime wedge onto end of each skewers.(if desired)
• Serve with Pequin-Pepper Sauce.(if desired)
   

Good for 6 servings.

Culinary Tradition : USA (General)
Sources: www.incredifood.com and Betty Crocker's Southwest Cooking (Pequin Pepper Sauce)


I also love grilled food whether it is a pork or chicken. Thanks to http://www.incredifood.com for providing such a mouthwatering grilled chicken.

Pequin Pepper Sauce

imag courtesy of foodmayhem.com

Ingredients:

5   -  Pequin Chilis1 tablespoon Apple Cider Vinegar

1   -   tablespoon of great tasting Honey

1   -   teaspoon Onion Powder

5   -  Garlic Cloves, roughly chopped

1/4-  teaspoon Kosher Salt + extra to season with

1/4-  teaspoon Mixed Peppercorns (or just black, if that’s what you have)

1/4-  teaspoon Ground Cumin Powder

1/4-  teaspoon Ground Cayenne Pepper Powder

2   -   tablespoon Extra Virgin Olive Oil 

Procedure:

• Fire roast the chilis on a grill. (We usually do it on the burners but these were too small and would fall through.)
• As they are roasting, put the vinegar, honey, and onion powder in a blender and spin it once. Let the onion powder dissolve.
• Mash the garlic, 1/4 tsp. kosher salt, and peppercorns with a morter and pestle. If you don’t have one, you could do this in the blender, but break the pepper first. Add to the blender.
• Toast the cumin and cayenne in a dry pan for 6-8 minutes, until aromatic. Don’t burn. Add to blender.
• When your chilis are roasted, remove the stem, seeds, and skin, roughly chop them and add to the blender.
Run the blender on medium for 1-2 minutes, to thoroughly combine ingredients. Use a spatula (or spoon) to scrape down sides. While running, slowly drizzle first tablespoon oil. Turn off and scrape down sides. Repeat for remaining oil. Taste for flavor, add additional salt as necessary.

I really love sweet and spicy foods and sauces as well as my brother, that's why I've got this recipe from foodmayhem.com.Thanks to them. God bless and more hot and spicy recipes to come.

Fruit Compote

image courtesy of yourpersonalgourmet.com

Ingredients:

1   -  pineapple, cut into fourths and pared

2   -  cups sugar

2   -  cups water

6   -  whole cloves

1   -  stick cinnamon

3   -  apple cut into fourths

3   -  peaches cut into fourths

1   -  tbsp. grated lime peel

1/4-  cup lime juice

Procedure:

•   Cut each piece of pineapple into 1/2 inch slices. Mix sugar, water, cloves and cinnamon into 4-quart Dutch oven. Heat to boiling; stir pineapple and remaining ingredients.
• Heat to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat; cool slightly. Cover and refrigerate until cold.

Good for 8 servings.

Book: Betty Crocker's Southwest Cooking

Guava Paste and Cream Cheese

image courtesy of foodmayhem.com

Ingredients:

1   -  package (3 oz.) cream cheese

4   -  oz. guava paste

Procedure:

• Cut cream cheese into fourths. Cut guava paste into 8 thin slices. Place each cream cheese between 2 slices guava paste. Serve with cookies if desired.

Good for 4 servings .

Book: Betty Crocker's Southwest Coking

Sea Bass in Cilantro with Lemon

image courtesy of foodrepublik.com

Ingredients:

2    -  lbs. sea bass or red snapper fillets, cut into 8 serving pcs.

1    -  cup milk

1    -  tsp. ground cumin

1    -  large onion, finrly chopped (about 1 cup)

1/4 -  cup vegetable oil

1    -  cup finely chopped canned green chilis

1/4-1/2 cup snipped fresh cilantro

3/4 -  tsp. salt

1/4 -  tsp. pepper

Lime or Lemon

Procedure:

• Place fish fillets in shallow glass or plastic dish. Mix milk  and cumin; pour over fis. Cover and refrigerate 1 hour.
• Cook and stir onion in oil in 2-quart saucepan until tender. Stir in remaining ingredients except fish and lime or lemon. Heat to boiling; reduce heat. Simmer uncovered until thickened, about 10 minutes.
• Heat oven to 350 degrees. Drain fish; pat dry. Place 1 pc. fish on each of 8-inch squares heavy duty aluminum foil. Spoon some onion mixture onto fish. Fold foil over fish; seal securely. Place foil packets in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Bake until fish flakes easily with fork, 25 to 30 minutes. Serve with lemon or lime.

 Good for 8 servings.

Book: Betty Crocker's Southwest Cooking 

 

Plum barbecue Sauce

image courtesy of cookingwithmichele.blogspot.com

All manner of game, four footed and winged alike, are delicious with this sweet-and-sour sauce.

Ingredients:

1    -  small onion, finely chopped (about 1/4 cup)

1/4 -  margarine or butter

1/4 -  cup chile sauce

2    -  tsp. Dijon-Style mustard

1    -  can (16 1/2 oz.) purple plums, drained, pitted and finely chopped 

1    -  can (6 oz.) frozen lemonade concentrate, thawed

Procedure:

• Cook onion into margarine in 2-quart saucepan, stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients.
• Heat to boiling; reduce heat to low. Simmer uncovered 15 minutes, stirring occasionally.

Good for 2 cups sauce.

Book: Betty Crocker's Southwest Cooking

 

Grilled Cornish Hens

image courtesy of ifood.tv

 

Ingredients:

Plum Barbecue Sauce (see Sauce label)

3   -  Rock Cornish hens (about 1 1/4 lbs. each)

Procedure:

• Prepare Plum Barbecue Sauce (see Sauce label); reserve. Cut hens lengthwise into halves. Place bones sides down on grill. Cover and grill 5 to 6 inches from medium coals 35 minutes.
• Turn hens. Cover and grill, turning and brushing with Plum Barbecue Sauce (see Sauce label) 2 to 3 times, until done, 25 to 35 minutes. Heat any remaining sauce, and serve with hens.

Good for 6 servings.

Book: Betty Crocker's Southwest Cooking

Black Beans Relish

This is a dramatic relish: dark, with bright red pieces of bell pepper and tomato. Serve it with tortillas, salads, and simple grilled chicken or poached fish.

Ingredients:

1    -  can (15 oz.) black beans, rinsed and drained
1    -  medium tomato, finely chopped (about 3/4 cup)
1    -  serrano chilli, seeded and finely chopped
1/2 -  cup chopped red bell pepper
1/4 -  cup finely chopped red onion
2    -  tbsp. white wine vinegar
1    -  tbsp. vegetable oil
1/4 -  tsp. salt

Procedure:

•  Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.

Good for 2 1/2 relish.

Book: Betty Crocker's Southwest Cooking 

Santa Fe Chicken

image courtesy of kraftrecipes.com

Ingredients:

Black Bean Relish (see Sauce Label)

8    -  boneless,skinless, chicken breast halves

1/4 -  cup vegetable oil

2    -  tbsp. lime juice

1/2 -  tsp. salt

1/4 -  tsp. pepper

2    -  cloves garlic

1    -   medium onion, finely chopped (about 1/4 cup)

1    -  can (14 oz.) artichoke hearts, drained and cuts into fourths

Procedure:

•  Prepare Black Bean Relish (see Sauce Label); reserve. Place chicken breast in shallow glass or plastic dish. Mix remaining ingredients except artichoke hearts; pour over chicken. Cover and refrigerate.
• Set oven control to broil. Remove chicken from marinade; reserve marinade. Place chicken in greased broiler pan (without rack); brush with marinade. Broil chicken with tops about 4 inches from heat until light brown, about 10 minutes.
• Turn chicken; brush with marinade. Arrange artichoke hearts around chicken. Broil until chicken is done, 8 to 11 minutes longer. Serve with Black Bean Relish (see Sauce Label).

 Good for 8 servings.


Book: Betty Crocker's Southwest Cooking

Caramel Sauce

image courtesy of qwikstep.eu

Ingredients:

1     -  cup packed brown sugar

1/2  -  cup whipping cream

¼    -  cup cor syrup

1     -  tbsp. margarine or butter

2     -  tsp. ground cinnamon

Procedure:

• Heat all ingredients to boiling over medium heat, stirring constantly; reduce heat to low.
• Simmer uncovered 5 minutes.

Pecan-breaded Lamb Chops

image courtesy of ifood.tv

 

Ingredients:

1    -  egg white

1    -  tbsp. Dijon-style mustard

1/2 -  cup finely chopped pecans

1/2 -  cup soft bread crumbs (about 1 1/3 slices bread)

1    -  clove garlic, finely chopped

6    -  lamb loin or shoulder chops, about 1 3/4 inch thick

2    -  tbsp. veg. oil

2    -  tbsp. brandy

Procedure:

•  Beat egg white slightly in small bowl; stir in mustard. Mix pecans, bread crumbs and garlic. Dip lamb chops into mustard mixtures; coat with pecan mixture.
• Heat oil in 10 inch skillet until hot. Cook lamb in oil over low heat until deep golden brown, about 10 minutes on each side. Remove from heat ; immediately sprinkle brandy around lamb in skillet.

 Good for 6 servings.

Book: Betty Crocker's Southwest Cooking

Spicy Texas Barbecue Sauce

image courtesy of incredifood.com

 Here is a gutsy sauce made specially for beef and pork. Like all barbecue sauces, it is meant to be used generously.

Ingredients:

1     -  cup catsup
1/2  -  packed brown sugar
1/4  - cup lime juice
2-3  - tbsp. ground red chillies
1     -  tbsp. veg. oil
1     -  tbsp. Worcestershire sauce
3     -  medium onions, chopped
2     -  jalapeno chillies, seeded and finely chopped
2     -  cloves garlic, finely chopped
1     -  can (12 oz.) tomato paste
1     -  can (12 oz.) beer

Procedure:

•  Heat all ingredients to boiling in a 2-quart saucepan; reduce heat low. cover and simmer 1 hour, stirring occasionally. 

Good for 5 cups sauce.

Book: Betty Crocker's Southwest Cooking

Spicy Texas Spareribs

image courtesy of incredifood.com

Ingredients:

Spicy Texas Barbecue Sauce

4 1/2   -  lbs. fresh pork, spareribs, cut into serving pcs.

1         -  lemon sliced

1         -  large onions

Procedure:

•  Prepare Spicy Texas Barbecue Sauce; reserve. Heat oven to 325 degree. Place pork spareribs, meaty sides up, on rack in shallow roasting pan. Place lemon and onoin slices on pork. Cover and bake for 2 hours.
• Pour 2 cups of the Spicy Texas Barbecue Sauce over pork. bake uncovered, brushing with sauce 2 to 3 times, until done, about 2 hours longer. Heat any remaining sauce and serve with pork.

Good for 6 servings.

Book: Betty Crocker's Southwest Cooking  

Spicy Pork Roast

image courtesy of foodnetwork.co.uk

Ingredients:

1/4   -  cup sugar

1      -  tsp. ground red chillies

1      -  tsp. dried oregano leaves

1/2   -  tsp. pepper

2      -  lb. pork boneless loin roast

Procedure:

•  Mix sugar, ground red chillies, oregano and pepper; rub over pork roast. Cover and refrigerate within 30 minutes.
•  Heat oven 325 degree Celsius. Place pork, fat side up on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork and does not rest in fat. Roast uncovered until thermometer registers 170 degree, about 2 hours.

Good for 6 servings.

Book: Betty Crocker's Southwest Cooking