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Mexican Cooking – How to make guacamole

admin — Sat, 04 Oct 2008 13:41:01 +0000

Hi friends, I am back with delicious Mexican Food Guacamole. This one of most preferred Mexican food, almost by everyone who visit the great Mexico. Today, I am going to tell you how to prepare Guacamole. It is very simple, and does not take much time. It is just a matter of an hour or so. the ingredients require for this recipe are easily available in market. So you really need not to wander here and there to search them. And also it taste nice, I think, everything tastes nice when you prepare by yourself.

So lets prepare the the great Guacamole. Here is the video of the recipe.

Making your own fresh Guacamole takes less than 10 minutes. And the flavored cream summer, before we started here is quick and easy tip to peel a tomato. using a small knife square each tomato at the bottom with an X and place them in a boiling water for an about, 30 sec to each tomato. Remove them from the water with a stainer or a spoon and immediately submerge them in an ice pack. Now peel back the skin, then halve and remove the seeds. Now finely chop three pumped tomatoes and add to bowl. Next add a quarter cup of an onion. One seeded jalapeño, a quarter cup fresh chopped cilantro.

The juice from the fresh lime, next take two medium size avocado and cut them length wise. Remove the seed and, with the spoon scoop the meat into the bowl. Now Coarsely blend the mixture with a potato masher and season with salt and paper. Server this fresh guacamole surrounded with the chips.

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QuickBites – Pumpkin Seed Pesto Pt.3

admin — Mon, 14 Jul 2008 12:55:28 +0000

Table of contents for QuickBites - Pumpkin Seed Pesto

You know if your pesto was a little bit too thick all you have to do is add a little extra olive oil. Your pesto is good for so many different things. I love to put little bit a olive oil, about some pumpkin soup or mix it some pumpkin ravioli.

Its great to spread on sandwich but on some chicken or fish; I mean the possibilities are endless. And i will tap it with a few roasted pumpkin seeds. umm.. There we have it my Pumpkin Seed Pesto. For this, recipe and other check out DaniSpies.com. I am Dani Spies and i will see you next week with another quick bite.

In case you didn’t see the video in part 1 of this series… here it is again.

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QuickBites – Pumpkin Seed Pesto Pt.2

admin — Thu, 10 Jul 2008 12:45:23 +0000

Table of contents for QuickBites - Pumpkin Seed Pesto

Hey guys now this quick pie is a real quicky. i am making my pumpkin Seed Pesto i am just gonna pop these ingredients into my right into my food processor starting with half a cup of roasted pumpkin, two cups of Salado, just get it on there.

One clove to tapped garlic i just gave it a head start there and one chopped of Palepino pepper. Now, i was deceased in my palepino cause i like that extra heat in my pesto but if you prefer it a little bit milder you definitely want to be sure to get the seeds out of there. Now we just pop the lid on and we are gonna process until finely chopped. Its chopped nice and fine i will pop the lid off here and i will give it a good pinch of salt and few grains of the pepper mint.

Now, all we have to do is put the lid back on and then i am gonna add a quarter cup of water and two table spoons of extra virgin olive oil while my processor is running. Now what you are looking for is a nice smooth paste, which is exactly what i have here, looks perfect.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

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QuickBites – Pumpkin Seed Pesto

admin — Wed, 09 Jul 2008 13:03:44 +0000

Table of contents for QuickBites - Pumpkin Seed Pesto

Here is a great Pumpkin Seed Pesto recipe for all who just love pumpkins. This video clip features Dani Spies, who is an expert in cooking; she shows you live demonstration of preparing a delicious Pumpkin Seed Pesto.

The Pumpkin Seed Pesto can used to spread over sandwich, chicken, fish etc. This video features step-by-step explanation of the procedure carried out with live demo. For this and other more recipes of this kind, you can visit DaniSpies.com.

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Homemade Chile Con Queso Dip Recipe: Mexican Food Pt.3

admin — Mon, 28 Jan 2008 10:40:01 +0000

Table of contents for Homemade Chile Con Queso Dip Recipe: Mexican Food

Homemade Chile Con Queso Dip Recipe: Mexican Food
Homemade Chile Con Queso Dip Recipe: Mexican Food Pt.2
Homemade Chile Con Queso Dip Recipe: Mexican Food Pt.3

Again, the recipe and the ratios for this run a gamut but this is just a real good starter recipe so that you can see what kind of feel you are going for and you really get to see what kind of a difference the fresh vegetables make and again at the very end, we folded in some fresh cilantro and we seasoned those vegetables with chili powder as well as a pinto bean seasoning which was mostly Camino with some other seasonings in there as well.

So this is the finished deal and this is about the color that I want and the consistency that I want so that as you dip into it, you get a nice flavor and you get a nice sample of all the vegetables that we’ve gone through the trouble of throwing in there so it’s nice and chunky. This will hold in the refrigerator in between servings and you can just heat it up as you need it and that’s our finished Queso there.

You can put that in a serving bowl for your guests or keep it in a crock pot at very, very low heat and that way they can serve and eat along with it. So that’s the finished queso.

In case you didn’t see the video in part 1 of this series… here it is again.

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Homemade Chile Con Queso Dip Recipe: Mexican Food Pt.2

admin — Fri, 25 Jan 2008 10:27:30 +0000

Table of contents for Homemade Chile Con Queso Dip Recipe: Mexican Food

Homemade Chile Con Queso Dip Recipe: Mexican Food
Homemade Chile Con Queso Dip Recipe: Mexican Food Pt.2
Homemade Chile Con Queso Dip Recipe: Mexican Food Pt.3

Okay, we’re back to show you the final procedure for the Queso Dip and we’ve got a container’s worth.

It was one block of extra melt and we used 2 parts of half and half cream and 1 part of heavy whipping cream. We melted this down in the microwave on high power. It took a total of about 8 to 9 minutes and periodically we would pull out the container and stir with a rubber spatula just to mix all that nice cream and cheese together. Earlier on we had poured off some of the cream, the residual cream that was left over but we ended up pouring that back in and just slowly folding it.

So this is the consistency that we want and it is a nice color as well. Here are our vegetables which have just been sitting and cooling at room temperature so we are going to go ahead and fold these in and I wasn’t sure if I was going to use all of them. So I am just going to spatula off half and fold those in and I’m thinking we are probably going to use the whole batch to be honest with you.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.
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Homemade Chile Con Queso Dip Recipe: Mexican Food

admin — Thu, 24 Jan 2008 12:41:39 +0000

Table of contents for Homemade Chile Con Queso Dip Recipe: Mexican Food
Homemade Chile Con Queso Dip Recipe: Mexican Food
Homemade Chile Con Queso Dip Recipe: Mexican Food Pt.2
Homemade Chile Con Queso Dip Recipe: Mexican Food Pt.3

Some dishes are never complete without the perfect recipe. This video is step 7 of how to make homemade chile con quesco dip. It’s a great recipe to make, and even better to eat. Check it out.

That was it. Check out all the videos in the series, so that you get the entire recipe. Have fun making it.
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Mexican Cooking

Mushroom and pinenut risotto

admin — Thu, 04 Oct 2007 06:03:35 +0000

One chopped onion, 150gms of chestnut mushrooms chopped, 2 cloves of garlic, 25gms of butter,200gms of risotto rice, 50gms of pinenut, 150 mltrs of ginger ale, 1 tablespoon of olive oil, a bunch of chopped parsley, some salt and pepper and finally 600ml of stock.

The Method: Heat the oil and butter in a frying pan – add the chopped onion, the chopped chestnut mushrooms, chopped garlic and finally add in the pinenut. Fold the indgredients for 2 mins or until they are soft. Add the Canadian ginger ale and then turn down the heat until the mixture has been absorbed. Add the risotto rice and then pour in the stock. Bring this to a boil for 12 mins. If the mixture becomes dry,then just add additional stock. Finally add the parsley and the salt and pepper and you’re ready to go.

The Tasting: Here we have Fats and now she’s going to try the risotto first. Have a taste what do you think?”

“It looks very nice. Umm…it tastes lovely. Definitely try it at home. Go away now I want to eat the rest in peace. Bye.”
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Spicy Mexican Potato Soup Pt.2

admin — Mon, 23 Jul 2007 04:42:55 +0000

Table of contents for Spicy Mexican Potato Soup
Spicy Mexican Potato Soup
Spicy Mexican Potato Soup Pt.2

After adding the rest of the water you can add some salt. And then you can check the soup every so often. And if the water starts to boil down a little bit, then you can just add some more water or the water will soak up in the potatoes. And you want to cook the soup for about forty to forty-five minutes.

About 40 minutes later
When the soup is almost finished you get to add the very last ingredient, which is the cheese. Muenster cheese is the cheese that I like to add because it’s got a nice consistency and it melts into the soup. So you just cube the cheese. And I like a good amount of cheese in my soup. So right here I’m using now about a three-quarters of a block of cheese. So it’s been forty-five minutes. The soup is cooked fairly; the potatoes are nice and soft. I’m going to add the cheese, the very last part. So start by turning off the fire completely. And then just taking the cubed cheese and just placing them in the soup. After a couple of minutes you can see that the cheese has melted. So I’m going to go ahead and serve the soup up.
If you find the soup is too spicy, you can take a little wedge of lime and you can squeeze some into your soup and that will help to mute the spiciness.

Want some soup? Here you go!

In case you didn’t see the video in part 1 of this series… here it is again

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Spicy Mexican Potato Soup

admin — Sat, 21 Jul 2007 09:01:02 +0000

Table of contents for Spicy Mexican Potato Soup
Spicy Mexican Potato Soup
Spicy Mexican Potato Soup Pt.2

So you wanna take some Canola Oil and just cover the bottom of the pan. And then turn on the fire on to a medium. (Low Medium heat) Now the oil’s hot, I’m going to add the potatoes. And then after a moment you can add the onions into the mix. Then you just continue stirring until the onions and the potatoes turn clear.

So probably about 10 minutes. So then you want to cut the jalapeno in four places all the way up to the stem and then chop it very finely. You can keep the seeds in the jalapeno, which is how I like it, so it’ll give the soup just a little bit more flavor and spice. But if you’re not a spicy food person you can take the seeds out. Then you wanna cook the jalapeno in the soup. Then add the garlic. Or actually add the garlic; stir it two or three times. Then you wanna add the tomatoes. Stir and fry the potatoes in there for about a minute. And then we’ll add the water here. So I’ll putting two bowls of water…maybe two and a half.

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

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