I need help – after twenty years of marriage, I now have to learn to cook for myself. Links to web sites w/ tasty and easy to prepare recipes appreciated.

It literally translates into "a pinch of carbonate." I've never heard of someone using carbonate to cook something – the closest substitute I can come up with is baking soda. If you're trying to bake something, I'm almost certain that it means a pinch of baking soda.

im trying to find an easy mexican rice recipe, similar to what my mom made when i was growing up. I recall frying up white rice (but don’t know how long) then adding water and a tomato boullion. You can add peas and carrots if you want and then cook it. My question is: how long to fry up the rice? do i need more water once i fry it up? any help please..

When I want to make a quick Mexican-style rice, I just make white rice according to the package instructions, and then stir in some chunky salsa from a jar. It’s amazingly good, and couldn’t be easier.

Variations:
• For a vegetable quesadilla, add a few tablespoons of tomato and chopped onion.
• For a chicken quesadilla, add a few tablespoons cooked and shredded chicken breast.
• For a sausage quesadilla, add a few tablespoons cooked, minced spicy sausage (such as chorizo).

GUACAMOLE ingredients: *3 large ripe avocados *1/2 C. diced onion *1 garlic clove minced *2 ripe plum tomatoes seeded and diced *juice of 1/2 lemon *salt
Preparation: Mash the avocados with a fork into rough chunks. Add the rest of the ingredients and blend well.

SANTA FE ENCHILADAS ingredients: *4 boned and skinned chicken breast halves, boiled and shredded *1/2 onion, chopped *3 crushed garlic cloves *1/2 cup cilantro, more if needed *6 flour tortillas *1 large block jalapeno jack cheese, shredded *sour cream

RED ENCHILADA SAUCE: *5 dried Pasilla chiles, stemmed and seeded *3 dried California chiles, stemmed and seeded
*2 cups chicken stock, hot *1/4 cup fresh cilantro leaves *3 garlic cloves *1 tablespoon oregano *1 tablespoon cumin *1 tablespoon red wine vinegar *1 tomato, chopped *Coarse salt, to taste *2 tablespoons vegetable oil *Freshly ground black pepper, to taste

Preparation: MAKE ENCHILADA SAUCE IN ADVANCE, UP TO A DAY IF DESIRED: Over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes.
In a blender, place the chiles and stock. Blend until chopped. Add the cilantro, garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.

Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.

ASSEMBLE ENCHILADAS: In a large saute pan, saute onion and garlic in 2 tablespoons of olive oil. Throw in shredded cooked chicken and toss with a little bit of the enchilada sauce, enough to coat. Squeeze in a lime’s juice, if desired. Continue to cook, just until warmed through. Warm flour tortillas and fill about 6 with a little chicken mixture and a little shredded jalapeno jack cheese. Roll and place in a 13 x 9 casserole dish sprayed with Pam. Top with enchilada sauce and more shredded jack cheese. Bake in 375 F oven until thoroughly warmed through, about 30-45 minutes.

Yield: 6 large enchiladas

The good news are that you can find more recipes in the website.Good luck. Bye

Product Specification :

ISBN :091484685X
Format :Ringbound: Spiral: 123 pages
Publisher :Golden West Publ
Date Published :10/01/1993
List price :9.95

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INGREDIENTS
2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
Bake for 30 to 35 minutes until center is set and top is golden brown.

4 Eggs, separated
1/4 c Flour
1 qt Milk
3/4 c Sugar
1/8 ts Salt
Nutmeg

Make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature.

Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard. Remove from heat and cool to room temperature.

Beat egg whites until stiff but not dry and fold into the custard. Chill before serving.

Spoon custard into individual serving dishes. Sprinkle each with nutmeg before serving. Or spoon custard over chilled guava slices.

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MEXICAN Carne Asada
1 20 Ounce top sirloin steak
2 Tablespoon Vegetable oil
1/2 Teaspoon Dried leaf oregano, crushed
1/2 Teaspoon Salt
1/4 Teaspoon Coarsely ground pepper
1/4 Cup Orange juice
1 Tablespoon Lime juice
2 Teaspoon Cider vinegar
2 Orange slices, 1/2" thick
Place steak in a shallow glass baking dish. Rub with oil on each side.
Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice,
and vinegar over the steak. Cover and refrigerate overnight for best flavor
or several hours, turning occasionally. To cook, bring meat to room
temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat,
reserving marinade. Place steak on grill. Top with orange slices.
Occasionally spoon reserved marinade over steaks as they cook. Grill 3−4
minutes on each side, or until medium− rare. Cook longer if desired. Remove
orange slices to turn steak. Replace orange slices on top of steak.

MEXICAN Burritos
1 pound lean ground beef
1 small onion, chopped
1 clove garlic, crushed
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounce) frozen chopped spinach, thawed and drained
1−1/2 cups Monterey Jack cheese
4 large flour tortillas, warmed
lime slices, optional
jalapeno pepper slices, optional
1 cup salsa, chunky
In a large nonstick skillet, brown the ground beef, onion and garlic over
medium heat for 8 to 10 minutes, or until the beef is no longer pink,
stirring occasionally. Pour off the drippings and stir in the chili powder,
cumin, salt and pepper. Stir in the spinach and heat through. Remove from
the heat and stir in the cheese. Spoon equal amounts of the mixture onto the
warmed tortillas; fold each bottom edge over the filling, then fold each
side into the center, overlapping the edges. Garnish with lime and jalapeno
slices, if desired, and serve with the salsa.

MEXICAN FAJITAS
Marinade:
3 c. Sprite
1/4 c. Soy Sauce
1/3 c. Lemon Juice
½ t. Garlic Powder
1 t. Schilling Fajita Seasoning
Trim fat from beef steak or chicken breasts and tenderize with meat mallet. Blend marinate ingredients. Place meat in marinate in an air tight container and refrigerate overnight. Meat may be cooked on a grill or sauteed in a frying pan with strips of bell peppers and onions.
Serve as a main dish or as tacos in corn or flour tortillas.

more Mexican recipes at http://indorecipe.com

1 pound chorizo sausage, casings removed and crumbled
1 cup chopped onion
2 cloves garlic, finely chopped
1 (4 ounce) can chopped green chile peppers, drained
4 (10 inch) flour tortillas
2 cups shredded Pepper Jack cheese, divided
1 (16 ounce) can refried beans, divided
1 (7 ounce) jar roasted red peppers, drained

In a large skillet or frying pan, cook chorizo, onion and garlic over medium heat. Cook, stirring occasionally, until sausage is done. Drain off grease, stir in chilies and set aside.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10 inch pie plate.

Place 1 tortilla in pie plate. Spread half of the sausage mixture over tortillas. Sprinkle with half of the cheese. Place 1 tortilla on top of cheese. Spread with beans. Place 1 tortilla on beans and place peppers on tortillas. Place 1 tortilla on top of peppers. Spread with remaining sausage mixture. Sprinkle with remaining cheese.

Cover and bake in preheated oven for 40 minutes. Uncover and bake 15 minutes more, or until cheese is melted and center is hot. Cool 10 minutes before cutting.

—————————–
SPANISH RICE

2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt

Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.

Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Thanks i appreciate it.

Here’s one I like:
Brown thin pork chops in a heavy skillet. Remove them, add a bit of olive oil, and brown chopped onions. Then add chopped green pepper and put the chops back in on top. Add a small can of tomato paste, garlic, and salt and spices to taste (I like to use oregano and rosemary.) Cover and cook till chops are almost done.
Then cover the whole pan with thin slices of mozzarella cheese and a sprinkle of grated Parmesan. Cover again and cook just till the cheese is melted. Serve with pasta on the side.