Shilas Grandmothers Picante De Carne Recipe By Tasty Food

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SHERRI'S PICANTE PASTA SALAD



Sherri's Picante Pasta Salad image

I found this recipe in a book my Grandmother gave me, compiled by Ladies Auxiliary of the Medina Lake Volunteer Fire Department, 1986. Additions I have tried are cooked chicken, carrots, cucumber, cherry tomatoes, zucchini, kernel corn, bell pepper, black olives, and before serving, avocado and cilantro---make it your own and use your favorites. This salad needs to chill at least 2 hours before serving which is included in the cooking time---the longer the better, even overnight. Enjoy!

Provided by Mrs.Jack

Categories     Tex Mex

Time 2h20m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 9

1 lb spiral pasta
1 1/2 cups celery, sliced
1 1/2 cups mushrooms, sliced
1/2 cup pimento stuffed olive, sliced
1/2 cup green onions with top, sliced
1 cup mayonnaise
1/2-2/3 cup picante sauce (like Pace)
1/4 cup heavy cream
1 small green bell pepper, sliced for garnish

Steps:

  • Cook pasta according to package directions; drain.
  • Add vegetables and toss lightly.
  • Add combined mayonnaise, picante sauce, and cream; mix well.
  • Cover and refrigerate at least two hours before serving to allow flavors to develop.
  • Garnish w/ pepper slices.

Nutrition Facts : Calories 292.4, Fat 10.8, SaturatedFat 2.7, Cholesterol 14.3, Sodium 263, Carbohydrate 42.1, Fiber 2.3, Sugar 3.5, Protein 7.1

6 POINT CARNE GUISADA (LATIN BEEF STEW)



6 Point Carne Guisada (Latin Beef Stew) image

Chunks of beef are simmered in beer with scallions, garlic, tomatoes, cumin and cilantro. Serve this over rice with a little aji picante and you'll have a delicious comfort dish, Latin style! Weight Watchers Points Plus Value: 6

Provided by Jfoxe

Categories     Stew

Time 2h15m

Yield 5 Cups, 5 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 cup scallion, chopped
3 garlic cloves, minced
2 small tomatoes, chopped
2 tablespoons cilantro, minced
1 1/2 lbs choice round beef stew, cut into small chunks
1/3 cup light beer
1/3 cup water
1/2 teaspoon cumin
1/4 teaspoon adobo seasoning (or salt)
1/2 teaspoon achiote (or sazon)
1 bay leaf
salt
10 ounces baby red potatoes, halved or quartered

Steps:

  • In a large dutch oven or heavy pot, heat oil over medium heat. Add scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.
  • Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed. Cover and simmer on low heat 1 1/2 hours. Test to make sure beef is tender, if not cook another 15 minutes.
  • Add potatoes and cook until soft, about 20 minutes depending on the size.

Nutrition Facts : Calories 194.6, Fat 8.4, SaturatedFat 2.8, Cholesterol 15, Sodium 456.9, Carbohydrate 22.8, Fiber 3.3, Sugar 3.9, Protein 7.1

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