need good recipes… manly Italian and Mexican…?
Posted by: admin / Category: Mexican Food Recipies
I just started the whole "house wife" role due to the fact that my boyfriend and I just got our own place. He said his favorite foods are italian and mexican so ne-help with some recipies would be greatly apprecited. Please include oven and time settings… Thank you so much in advance guys!!!
HOT ITALIAN SAUSAGE AND PEPPERS
6 whole hot Italian sausages
2 cloves garlic, minced
1 large onion
1 green bell pepper
3 tbsp olive oil
Set the sausages to boil for about 10 min, drain set aside. Chop the pepper and onion in 3/4-1" pieces.
Sauté over medium-high heat in a large skillet. Pour in the olive oil, add the diced garlic, peppers and onion. Cook the vegetables just until they begin to soften. Transfer contents of skillet to a large bowl and set aside.
Slice sausages into 1/2" thick coins, as you would carrots. Place one more tablespoon olive oil into the skillet and fry the sausages until they are lightly browned along the edges. Stir in the bowl of cooked vegetables and continue to cook on medium-high setting, stirring every 2 minutes for about 10 minutes.
Butter some Italian bread and set on the edges of a serving plate. Pour the contents of the skillet onto the plate.
CALZONE
6 cans tomato sauce
1 cup half and half
your choice of Italian seasonings
black pepper and sea salt
1 tbs garlic powder or four cloves
(or prepare your normal spaghetti sauce)
2 lbs ground beef and/or turkey
mozzarella cheese or other
2 cans store bought biscuits, any kind
Heat oven to the biscuit directions. In a big pot add first 5 ingredients to taste; turn to low-med. In a skillet brown meat with a little salt and pepper and Italian seasonings. Cook to your liking; preferably medium to well done. When meat is done drain grease and rinse. Add the meat to your sauce and turn off burner. Now open the cans of biscuits and roll out to good sized square preferably on a cooking sheet that you will cook them on; add about a tablespoon of meat sauce. Add a small slice of cheese to the middle. Then bring all four sides to the middle; pinching them together. If you’d like at this point, you can add a slice of cheese to the top, for optimal support. Bake as the directions on the biscuits tell you. Viola! Serve with a salad.
MEXICAN STUFFED SHELLS
12 large pasta shells (cooked and drained)
1 lb ground beef
1 small jar picante sauce
1/2 cup of water
1 cup spaghetti sauce
4 oz. shredded Monterey Jack cheese
1 can (2.8 oz) French fried onions
1 4 oz can diced green chiles
Brown ground beef, drain and set aside. Combine picante sauce, water and spaghetti sauce. Stir 1/2 cup into ground beef along with chiles, 1/2 cup cheese and 1/2 can of French fried onions. Mix well.
Pour half of remaining sauce mixture on bottom of 8×12 baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish. Pour remaining sauce over shells.
Bake covered at 350 for 30 minutes.
Top with remaining cheese and onions. Bake 5 minutes longer.
February 18th, 2010 at 6:51 am
HOT ITALIAN SAUSAGE AND PEPPERS
6 whole hot Italian sausages
2 cloves garlic, minced
1 large onion
1 green bell pepper
3 tbsp olive oil
Set the sausages to boil for about 10 min, drain set aside. Chop the pepper and onion in 3/4-1" pieces.
Sauté over medium-high heat in a large skillet. Pour in the olive oil, add the diced garlic, peppers and onion. Cook the vegetables just until they begin to soften. Transfer contents of skillet to a large bowl and set aside.
Slice sausages into 1/2" thick coins, as you would carrots. Place one more tablespoon olive oil into the skillet and fry the sausages until they are lightly browned along the edges. Stir in the bowl of cooked vegetables and continue to cook on medium-high setting, stirring every 2 minutes for about 10 minutes.
Butter some Italian bread and set on the edges of a serving plate. Pour the contents of the skillet onto the plate.
CALZONE
6 cans tomato sauce
1 cup half and half
your choice of Italian seasonings
black pepper and sea salt
1 tbs garlic powder or four cloves
(or prepare your normal spaghetti sauce)
2 lbs ground beef and/or turkey
mozzarella cheese or other
2 cans store bought biscuits, any kind
Heat oven to the biscuit directions. In a big pot add first 5 ingredients to taste; turn to low-med. In a skillet brown meat with a little salt and pepper and Italian seasonings. Cook to your liking; preferably medium to well done. When meat is done drain grease and rinse. Add the meat to your sauce and turn off burner. Now open the cans of biscuits and roll out to good sized square preferably on a cooking sheet that you will cook them on; add about a tablespoon of meat sauce. Add a small slice of cheese to the middle. Then bring all four sides to the middle; pinching them together. If you’d like at this point, you can add a slice of cheese to the top, for optimal support. Bake as the directions on the biscuits tell you. Viola! Serve with a salad.
MEXICAN STUFFED SHELLS
12 large pasta shells (cooked and drained)
1 lb ground beef
1 small jar picante sauce
1/2 cup of water
1 cup spaghetti sauce
4 oz. shredded Monterey Jack cheese
1 can (2.8 oz) French fried onions
1 4 oz can diced green chiles
Brown ground beef, drain and set aside. Combine picante sauce, water and spaghetti sauce. Stir 1/2 cup into ground beef along with chiles, 1/2 cup cheese and 1/2 can of French fried onions. Mix well.
Pour half of remaining sauce mixture on bottom of 8×12 baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish. Pour remaining sauce over shells.
Bake covered at 350 for 30 minutes.
Top with remaining cheese and onions. Bake 5 minutes longer.
References :
February 18th, 2010 at 7:17 am
I know I’m not very helpful, but I will try. I can’t really give you Italian recipes, because I don’t use recipes for any of the Italian food I make. My family doesn’t write things down. However, Mexican is pretty easy, I think. Tacos and burritos are a given. Enchiladas are very easy. Buy flour tortillas, refried beans, ground beef (optional…as a vegetarian, I don’t use it), shredded Mexican cheese, two cans of enchilada sauce (I like the green chile kind better), green onions, tomatoes, black olives, sour cream. Brown the meat on the stove like you would for tacos. Wrap meat and beans in tortillas like a burrito. Place in baking dish. Pour enchilada sauce on and around burritos and sprinkle cheese on top. Bake in the oven (I think at 350 for around 15 minutes. I’m also pretty sure these directions are on the sauce can). When they are done, top with remaining ingredients as desired. My (Italian) family is also fond of homemade nachos, which are also simple. I hope this helps at least a little.
References :
February 18th, 2010 at 7:36 am
Have you tried websites like http://mexicanrecipe.allrecipes.com or italian.allrecipes.com? They give all the information that you are asking for.
References :
February 18th, 2010 at 8:26 am
SEAFOOD CHILE RELLENOS
4 large pasilla or poblano chile peppers
4 ears corn, husks and silk removed
Sauce:
1/2 cup extra-virgin olive oil
1 onion, sliced
2 garlic cloves, whole
1 pound tomatoes, cut in halves or fourths
1 cup water
1 ounce capers
Stuffing:
4 tablespoons extra-virgin olive oil
1/2 onion, finely chopped
2 garlic cloves, minced
4 large fresh epazote leaves, whole
1 pound medium shrimp, peeled and deveined
1 pound crab meat
Garnish:
8 ounces Crema Mexicana or sour cream
1 ounce capers
Picked cilantro leaves, whole, for garnish
Roast the peppers over a gas burner or on the grill, turning each chile until it is charred all over. Place in a closed plastic bag, 10 to 15 minutes. Peel the skin and rinse the peppers to clean the surface of excess skin. Cut a slit on the side of each chile lengthwise, being careful not to cut through the chile. Carefully remove the seed sack and the veins.
Roast the corn over grill or a dry skillet on high heat until golden brown. Be careful not to overcook. Remove from heat and set aside. When cool enough to handle, cut the kernels from the cob.
In a bowl, mix Crema Mexicana and 1 ounce capers for the garnish.
For the Sauce: In a saucepan, heat olive oil over medium heat and saute onions until transparent. In food processor or blender, add garlic, tomatoes, water, and half of the capers. Process until blended, but not completely smooth. Add mixture to onions. Bring to a boil and simmer over low heat for 10 minutes.
For the Filling: In a large skillet, heat olive oil over medium heat. Saute onions, garlic, and epazote until transparent. Add shrimp and cook until pink. Lower heat, add crab meat and corn kernels, and simmer for 5 minutes or until heated through. Remove from heat and cool down slightly. Carefully stuff each chile with 1/4 of the filling. Place the stuffed chilies on a platter. Cover with the sauce, dollop with the crema, and garnish with whole cilantro leaves.
SOPES
1 clove garlic
1 bay leaf
Whole peppercorns
1/4 onion, whole
1 boneless chicken breast
1 1/2 cups chorizo
One packet Sopes***
2 cups refried beans, recipe follows
1 onion chopped small
2 bunches cilantro chopped
1 1/2 cups Crema Fresca Mexicana (Mexican table cream)
1 1/2 cups queso fresco (fresh cheese)
1 avocado, diced
3 ripe medium tomatoes cubed
1/2 head iceberg lettuce shredded
Green salsa
Red salsa
***Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets
For the boiled chicken: To a saucepan, add enough water to cover the chicken, a clove of garlic, bay leaf, a couple peppercorns and 1/4 of an onion and bring to a boil. Add the chicken and boil for about 20 minutes. Remove from the water and slice.
For the Chorizo: To a hot saute pan, add the chorizo and saute until cooked through, about 10 minutes.
Fry the Sopes in plenty of canola oil. Drain and bring to the table. Each ingredient should be on the table in a separate serving dish. Each person constructs their own sope to taste. Please note: the beans should always be at the bottom of the sope because they serve as a binder.
This is a layered dish, do not mix all the ingredients. Usual serving — 2 sopes per person. The sopes are eaten with your hands, no need for utensils.
REFRIED BEANS
2 cups pinto beans
Water, to cover
1 small onion cut in large wedges
"Epazote" or Mexican oregano
ham bone
In a low heat slow cooker combine beans, water, onion, epazote (or Mexican oregano) and ham bone. Cook until the beans are soft, add salt to taste. Put beans in a skillet and mash with potato masher. Option: You may substitute the home made beans with 2 cans of refried beans.
Tthe sopes can be found in the freezer section of a latin food market!
Enjoy and good luck!
References :
February 18th, 2010 at 9:09 am
this is an italian potato salad
ITALIAN POTATO SALAD
Dressing:
1 1/2 cups olive oil
3/4 cup wine vinegar
1 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon each basil and oregano (or to taste)
pinch of red pepper flakes
Salad:
2-3 lbs baby new potatoes
2 large red sweet vinegar peppers
1 large red onion, sliced into rings
Combine ingredients for salad dressing. Slice vinegar peppers into strips. Slice onions into thin rings.
Scrub potatoes and remove eyes. Do not peel.
Steam or boil gently in their jackets until nearly tender. Remove from heat and drain. Cover and let sit 10 minutes to finish cooking.
Cut potatoes into bite sized pieces and set aside in a serving bowl.
In the same pan, bring remaining ingredients to a boil, then remove from heat. Allow to cool several minutes and add cooked potatoes (they should still be hot).
Allow potatoes to marinate for 10 minutes, then remove with a slotted spoon.
Season to taste with salt and pepper.
Save remaining dressing to use as a marinade for chicken or beef.
For a different taste, add 1/4 teaspoon rubbed sage and chopped rosemary or summer savory.
Up to 1/4 cup of the wine vinegar can be substituted with either balsamic or tarragon vinegar.
Serve warm or cold.
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February 18th, 2010 at 9:38 am
Italian cuisine is about the quality of ingredients. Buy fresh pasta, extra virgin olive oil, fresh basil, cherry tomatoes, mozzarella cheese, parmesan cheese, that is the base.
Pesto is great, you can pour it over pasta and add only some parmesan cheese.
or you can fry some garlic in olive oil, then put pasta in a pan and parmesan or pecorino cheese again.
But if your man is like my man, meat is the only option.
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