SHERRI'S PICANTE PASTA SALAD
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
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)
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
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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