BAGNA CAUDA
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 15m
Yield about 2 cups sauce
Number Of Ingredients 5
Steps:
- Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this as a dipping sauce - which is meant to be pungent but not acrid. If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.
- Dip in the crudites and eat.
REAL SOPAPILLAS
Sopapillas for any occasion. Serve hot with honey, or your own tostados recipe.
Provided by Leaz
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
- Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 16 g, Fat 9.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 127.7 mg, Sugar 0.1 g
MUSHROOM-BEEF TACO SALAD
This recipe is sponsored by Mushroom Council. When I was growing up, my dad would make tacos once a week, and taco salad is still one of my favorite dinners. Using mushrooms in the mix is a great way to lighten it up.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the pico de gallo: Combine the tomatoes, red onion, lime juice, cilantro, 1 tablespoon olive oil and 1/4 teaspoon salt in a small bowl; mix well.
- Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the yellow onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until softened, about 1 more minute. Add the ground beef and mushrooms and cook, breaking up the meat as it cooks, until the beef is no longer pink, 3 to 5 minutes. Add the chili powder, cumin, paprika, garlic powder, onion powder, oregano, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined and the spices are slightly toasted, about 2 minutes. Add the tomato sauce and stir to combine. Continue to cook until the sauce is fully absorbed and the mixture is almost dry, about 5 minutes. Remove from the heat.
- Toss the lettuce with 2 tablespoons of the liquid from the pico de gallo in a large bowl. Divide among small bowls; top with the beef-mushroom mixture and more pico de gallo. Add beans, cheese, radishes, avocado, cilantro and/or sour cream.
MUCHO BUENO TACO SALAD
This is my own version of a taco salad and it's become a favorite of ours! We have this often in the summer for a lighter dinner. You can also prepare the lettuce and beef topped plates and let everyone add their own additional ingredients, to their taste. Serve with additional chips or cornbread.
Provided by Leslie in Texas
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef in a large skillet, breaking up beef.
- Add tomatoes, pinto beans,chili powder, cumin, and oregano and simmer for about 25 minutes, or until most of the liquid from the tomatoes has evaporated; cool to room temperature.
- Divide salad greens among 4-6 plates, and top with meat mixture.
- Sprinkle with onion, cheddar cheese, black olives, cilantro and tortilla chips.
- Garnish with avocado slices and jalapeño slices and serve.
Nutrition Facts : Calories 853.5, Fat 45.5, SaturatedFat 16.3, Cholesterol 118.4, Sodium 988.7, Carbohydrate 67.2, Fiber 18.9, Sugar 5.1, Protein 48.8
MUY BUENO TACO SALAD
Mmmm so yummy, quick and simple! The ingredients can easily be multiplied to make more than one serving. You can substitute the chicken for beef if you prefer.
Provided by gummybear
Categories Mexican
Time 25m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Cook defrosted chicken breast in a skillet until cooked through.
- Slice it into strips and put it on top of the lettuce.
- Sprinkle cheddar on top.
- Pour salsa and sour cream over the salad.
- Top with taco chips and voila!
- A simple, quick, yet delicious meal for one!
Nutrition Facts : Calories 311.9, Fat 13.9, SaturatedFat 8, Cholesterol 98.5, Sodium 968, Carbohydrate 13.1, Fiber 3.4, Sugar 6, Protein 34.7
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