Best Recipes: Eggnog Milkshake
It’s that time of year again when we all get together and share good conversation, merriment, and great food. Here’s a quick and easy recipe for an eggnog milkshake. This recipe is delicious and an alternative to traditional eggnog. To cut down on...
Best Recipes: I Love Strawberries Milkshake
I love strawberries! Do you? If so, then you’ll love this recipe for making a strawberry milkshake. I remember how much fun it was as a little girl to go and pick fresh strawberries in the field. There’s nothing more enjoyable than adding a...
Pasta Recipes – Three delicious easy recipes!
These pasta recipes are excellent for dinners or parties.
In this article, I’m going to share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are very easy and can be prepare in less...
Recipes for your baby shower
Sunflower Cheese Balls Ingredients: 3 oz. package of Philadelphia cream cheese ½ cup of shredded cheese (Monterey Jack, American or Brick cheese) 1 cup of sunflower seeds 2 tbs. toasted wheat germ Directions: Leave the cream cheese out for...
The Authentic Cuban expresso Coffee Recipes
Just imagine the old days in Havana where old men dressed in white linens playing dominos and sipping some of the finest espresso in the world, while
cigar smoke and guitar music linger in the air. When one round of espresso is finished, women in...
Mexican Recipes – World Class Dishes In Your Kitchen!
Here are two **Must Try** Mexican recipes! They are HOT, tasty and so easy!
Chiles Rellenos Meatballs
- 12 small potatoes, or 2 large baking potatoes
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1/2 pound Anaheim chili peppers
- 1/2 cup yellow onions -- minced
- 4 eggs
- 1/2 teaspoon salt
- black pepper -- to taste
- garlic salt -- to taste
*Anaheim chilies, roasted, peeled and diced.
Peel and boil potatoes until just tender. Let potatoes cool. In a large bowl break up potatoes to make a lumpy mixture, do not mash. Saute ground beef in 2 tablespoons vegetable oil until browned, drain well. Add beef to potatoes then add chiles, chopped onion and egg yolks.
Add seasonings (salt, pepper, and garlic salt). Mix and form into egg-shaped balls about 1-1/2 inches long. Dip each ball in egg whites (beaten slightly) then roll in flour. At medium heat, cook in vegetable oil about 1/4-inch deep. Brown well, then drain on paper towels. Serve hot, at room temperature, or refrigerate and reheat at serving time.
Note: Both Mexican Recipes yields between 4 to 6 servings.**Our** Family Secret Salsa (shhhttt… It’s one of my secret Mexican recipes)
- Tomatoes -- quartered
- 2 cloves garlic
- 1/4 medium yellow onion -- coarse chop
- 3
tablespoons lime juice
- 1 teaspoon cumin
- salt -- to taste
- 1 cup cilantro -- chopped
- 6 whole jalapeno peppers, fresh -- to taste
- 4 whole habaneros peppers, fresh -- optional
Fill blender with tomatoes, run at lowest setting until no large chunks are left. Add remainder of ingredients and repeat running blender until no large chunks are left. Sample and add items to taste as necessary.
If you're not sure how something will affect you in the quantity given, use the smallest unit of it at first, then progressively add more until you are satisfied. This is really important with the habaneros. The salsa will be at its hottest right after you make it, but will cool down the longer it sets.
**MUST TRY** Recipes:
Easy Chicken Recipes and
Easy Salad RecipesCopyright 2005
About the Author
Jonathan loves eating! If you are like him, then you definitely need to visit Easy Recipes Secrets– The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success!
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