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Showing 101—125 of 131 results

Stuffed Zucchini: Calabacitas Rellenas by Ana María Flores Sánchez

Serves 6 Ingredients: 6 medium zucchini squash, washed and trimmed 6 strips smoked bacon 2 tsp. butter 1 1/2 C. grated Chihuahua, Manchego or Gouda cheese 1 C. cream ... read more

Zucchini with Corn: Calabacitas con Elotes by Ana María Flores Sánchez

Serves 6 The corn used in this dish is not like the sweet corn used in other parts of North America, thus, the longer cooking time. If you are using sweet corn please remember that it probably won't t... read more

Big Mama Salad

How to Prepare:  Making this salad is as easy as sin and twice the fun. 1/2 head of finely chopped green or purple cabbage (I use a coarse blade and chop mine in the Cuisinart) 1 grated m... read more

Pickled Cauliflower (Coliflor Encurtido) by Karen Hursh Graber

Ingredients: 1 large cauliflower 1/4 cup lime juice 2 tbsp. white vinegar 1/4 tsp. red chili flakes 1/2 tsp. minced garlic 1/2 tsp. ground cummin ... read more

Vegetable Salad: Ensalada de Verduras by Ana María Flores Sánchez

Serves 6 Ingredients: 11 oz. potatoes 7 oz. carrots 7 oz. canned peas 1 cup cream 1 cup mayonnaise 1 stalk celery, chopped 1/4 cup canned pimento, chopped 1 t... read more

Enfrijoladas by Ana María Flores Sánchez

Serves 4 Chile de árbol is a long, thin, red pepper commonly referred to in the U.S.A. as a Szechuan pepper. It is very spicy so a little goes a long way. Enfrijoladas make a wonderful breakfast or l... read more

Guacamole by Camille Collins

I love it. There is no better way to savor an avocado than in a good guacamole. What makes a good guacamole, though, is a matter of opinion. I was invited to a friend's house for dinner a while back a... read more

Easy Chiles Rellenos by Karen Hursh Graber

Recipe submitted by : Bruce McKay Serving Size: 1Categories: Mexican, Side Dish, Vegetable For each chile relleno prepared: 1 large egg, separated 1/8 tsp. cream of tartar pinch salt... read more

Green Chile Rajas With Cheese by Karen Hursh Graber

Ingredients:1 Kilo (2.2 lbs) Green peppers - poblanos 3/4 Kilo (1.5 lbs.) Tomatoes - chopped 2 Large onions - chopped 4 Tbsp. Oil 3 tsp.. Salt 1/2 Kilo (1.1 lbs.) of Queso Fresco or... read more

Mushroom Filled Rice Molds: Moldes de Arroz con Champiñones by Ana María Flores Sánchez

Serves 6 Ingredients: 4 C. cooked rice mixed with 2 Tbsp. butter 2 C. sliced mushrooms 1/4 of a medium onion, diced 3 Tbsp. butter 1 Tbsp. chicken consommé 1 Tbsp. fre... read more

Mushroom Cocktail: Coctel de Champiñones by Ana María Flores Sánchez

Serves 6 - 8 Ingredients: 1 kilo button mushrooms 1 C. water 3 small tomatoes, chopped 1/2 onion, finely chopped 1/2 C. tomato sauce 1 C. ketchup Juice of 4 or 5... read more

Cream of Carrot: Crema de Zanahoria by Ana María Flores Sánchez

Serves 4   The addition of poblano peppers to this seemingly simple soup turns it into a masterpiece. Ingredients: 1/2 kilo of carrots, washed, peeled and chopped 1/2 onion, cut in thin... read more

Stuffed Cactus Paddles (Nopales Rellenos) by Ana María Flores Sánchez

Serves 6   When preparing cactus (nopal) paddles, make sure you wear gloves to avoid the agüates or tiny thorns. Use a potato peeler or small paring knife to remove them. Ingredients: ... read more

Mexican White Rice by Karen Hursh Graber

In Mexico, there are different varieties of rice availabe. The most commonly used in Jalisco is the long grain white rice. In other parts of the country, the short grain white rice is used. You can als... read more

Nopales Salad by Karen Hursh Graber

Ingredients: 1 kilo (2.2 lbs.) of cactus (nopal) paddles 1 onion - halved 4 C. water 2 Tbsp. salt 2 large tomatoes - chopped 1 large onion - chopped 4 green chiles ... read more

Pico De Gallo Salsa by Karen Hursh Graber

Ingredients: 2 oranges 1 jicama 2 cucumbers lemon juice orange juice rock salt (optional) red pepper flakes (optional) How to Prepare: Peel two oranges, seed an... read more

Yucatecan Baked Fish: Tikin-Xic by Karen Hursh Graber

This visually appealing dish calls for achiote paste, a classic Yucatan spice paste made from the hard, orange seed of the annatto tree, blended with cumin, cloves and pepper. The market in Merida has ... read more

Michoacán-Style Tortilla Soup: Sopa Tarasca by Karen Hursh Graber

This version of tortilla soup is similar to central Mexico's Sopa Azteca. We enjoyed its warm and robust flavor after a drive over the cool mountain pass called Mil Cumbres (A Thousand Summits) from Morelia to Zitácuaro. The wooden buildings that characterize the region are called trojes, which is also the local name for small food stalls.

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Plaza-Style Chicken: Pollo Placero by Karen Hursh Graber

From early evening until late at night, stands are set up in the plazas of Morelia, Pátzcuaro and other cities in Michoacan selling this popular supper. We watched women bring the different elements of this dish - chicken, vegetables and enchilada sauce - which had been pre-cooked at home, then heat them in hot oil or lard just before serving individual customers. The same thing is easy to do for guests, preparing the chicken, vegetables and enchilada sauce separately, ahead of time, and frying and assembling just before serving. Use individual oval platters if possible.

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Chicken Soup with Mint: Caldo de Pollo con Hierbabuena by Karen Hursh Graber

While hierbabuena is primarily used for tea, it is perfectly delicious in chicken soup. The first time I tried it this way I was very skeptical indeed. A friend who grew up here in Puebla ran out to ... read more

Spanish Style Beef and Vegetable Stew: Chambarete Español by Karen Hursh Graber

Although classified under "soups," this is really a stew, served as a main course. A reflection of the European heritage of Aguascalientes, it is similar to the Spanish caldo gallego, which is also m... read more

Cream of Cilantro Soup: Crema de Cilantro by Karen Hursh Graber

Ingredients 1 pound calabaza (pattypan or zucchini) stems removed, cubed 1 large potato, peeled and cubed 8 cups chicken stock 2 large leeks, chopped, including 1 inch green (Substitute 3-4 lar... read more

Squash Casserole: Torta de Calabaza by Karen Hursh Graber

This is a hearty side dish or a good light lunch or supper entrée. It is also great on a buffet table, since it can be successfully served at room temperature. It is adapted from my first book, Take T... read more

Poblano Corn Chowder: Crema Poblana by Karen Hursh Graber

This is probably the most famous soup from the Puebla region. This version is thicker and more textured than most, more of a chowder than the creamy pureed version often found on poblano menus. Ingr... read more

Savory Pea Pudding: Budín de Chícharo by Karen Hursh Graber

This is a Mexican classic, which can also be made by substituting corn or carrots for the peas. The recipe is adapted from The Essential Cuisines of Mexico by Diana Kennedy. Although it calls for sugar... read more
Showing 101—125 of 131 results