FIESTA CONCH
This recipe is a result of my intro to conch while spending several years sailing off the coast of Florida and in the Caribbean. Hope you enjoy. Serve immediately over white rice or fine noodles along with a green veggie such as peas or whole green beans and warm French baguettes. White wine really sets it off. Note: The sauce may be prepared ahead and refrigerated 3-4 days or frozen until ready to use. Simply reheat, add conch, and serve.
Provided by Judy
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside.
- Heat the oil in a skillet over medium heat, and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup, and sugar. Season with red pepper, salt, and pepper. Bring to a boil. Reduce heat to low, and simmer uncovered 20 minutes, stirring occasionally.
- Mix the conch meat into the skillet, and continue to cook 10 minutes. Do not overcook, or the conch will become tough.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 26.6 g, Cholesterol 65.5 mg, Fat 5.5 g, Fiber 3.4 g, Protein 27.1 g, SaturatedFat 0.8 g, Sodium 689.1 mg, Sugar 10.8 g
FIESTA CORN AND BEANS
Bursting with southwestern flavors, the zesty veggie medley here can be served as a side dish or a meatless meal-in-one. The dollop of yogurt is a cool, creamy finishing touch. -Gerald Hetrick, Erie, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 3h25m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 4-qt. slow cooker. Stir in the beans, corn, tomatoes and seasonings., Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.
Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
CONCHAS (MEXICAN SWEET BREAD)
I got this recipe from my friends mom who owns a Mexican Bakery. When they made these one day for my family they loved them - even my brother who is sooo picky. Now they ask for them all the time. Although they are a little time consuming it is well worth it at the end!
Provided by MelissaAmador
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h20m
Yield 12
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
- Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
- Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
- When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 58.9 g, Cholesterol 52.4 mg, Fat 14.5 g, Fiber 1.8 g, Protein 7.1 g, SaturatedFat 8.8 g, Sodium 303.1 mg, Sugar 18.6 g
MEXICAN FIESTA PLATTER
This recipe proves you don't need to fuss to prepare an appetizer for a crowd. With generous layers of beef, rice, corn chips and cheese, it's a nacho lover's dream!-Ann Nace, Perkasie, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook beef over medium heat until it is no longer pink, 5 to 7 minutes; crumbling beef; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally. , On 2 serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.
Nutrition Facts : Calories 340 calories, Fat 17g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 663mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein.
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