1. My Mexican Rice Ingredients: oil, olive, salad or cooking rice, white, long-grain, regular, unenriched, cooked without salt spices, garlic powder spices, cumin seed onions, raw tomato sauce, canned, no salt added soup, chicken broth or bouillon, dry Directions: Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. My Note: A good basic, restaurant style Mexican rice. The key to this recipe is the seasonings you use. I tried it as written, just with the cumin, and it was not nearly as good as it was when I did it a second time using My Taco Seasoning I just sprinkled in what looked like enough, about 1-1/2 teaspoons This mixture includes cumin and many other spices which are perfect for this recipe. I also cooked my onion in the oil BEFORE adding the rice to get it nice and soft, added fresh minced garlic, and used chicken stock versus broth. Other than that, I followed exactly as written and it was perfect! The cook time is accurate, but I find that the last 5 min, I need to add a dash of broth to keep it from being too dry. My Taco Seasoning: Is a mixture of spices and a little cornstarch for thickening, that closely resembles The packaged taco seasoning you might find in the store. There is no salt or MSG in this mixture. Ingredients:. 6 teaspoons chili powder. 5 teaspoons paprika. 4 1/2 teaspoons ground cumin. 2 1/2 teaspoons onion powder 2 1/2 teaspoons garlic powder. 1 1/2 teaspoons cornstarch. 1/8 teaspoon cayenne pepper. Put in a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents. 7 teaspoons is equivalent to 1 (1.25 ounce) package of taco seasoning. Really great it's is "salt free"! This recipe is perfect as is, but I love to play with stuff so I used half regular paprika and half smoked paprika, upped the cayenne a bit and added some ancho chili powder. If you never been able to get your rice to brown and/or puff in a skillet either, as my grandkid, she always use a rice cooker instead. She saute the onions, minced garlic and cumin in a skillet, then throw it into the rice cooker along with the 1 Celsius rice, 1-1/2 Celsius chicken broth and all the other ingredients, omitting the garlic salt. The cooker shuts off when the rice is done. Easy ! Source Archive
2. Soft Mexican Wedding Cookies Ingredients: wheat flour, white, all-purpose, unenriched butter, without salt vanilla extract sugars, powdered nuts, walnuts, english Directions: Scale all the ingredients Cream butter and vanilla extract until it becomes light and fluffy Add the powdered sugar and the flower continue to mix Add the chopped walnuts or pecans then give it a mix for five seconds Scoop the cookie dough and place it on parchment paper Place the cookie dough in the freezer for 15 minutes Bake the cookies at 350 for 10 to 15 minutes or until the bottom of the cookie turns brown Allow the cookies to cool down for 10 minutes then sift powdered sugar on top of the cookies Source Archive
3. Mexican Wedding Cookies Ingredients: wheat flour, white, cake, enriched salt, table butter, without salt nuts, pecans sugars, powdered vanilla extract sugars, powdered Directions: Preheat the oven to 180C (350F). Mix the flour, salt, and the pecans in a bowl with a whisk. In a larger bowl, mix the butter and the powdered sugar until fluffy using a hand mixer. Add the vanilla extract. Add the flour mixture and blend the dough thoroughly. (Avoid mixing too much! It is okay to leave it slightly floury.) Roll the dough into 3-4 cm balls. Place them on the baking sheet that is not oil coated (this is important!) leaving about 3 cm spaces between them. Bake in the preheated oven for 15-20 minutes until lightly browned. In a metal tray with 3/4 cup (180 ml) of powdered sugar, put a few of the just baked cookies at a time and coat them with the sugar. Place them on the cooling rack. When all the cookies are coated with powdered sugar and placed on the rack, sprinkle more powdered sugar using a tea strainer. Cool them down completely. Source Archive
4. Mexican Dry Rub Ingredients: spices, onion powder salt, table spices, oregano, dried spices, pepper, red or cayenne spices, garlic powder spices, chili powder spices, cumin seed Directions: In a small bowl, combine ingredients; mixing well. Rub the mixtgure evenly on chicken (whole or pieces) or a meat/veggie of your choice and grill or broil as desired. Source Archive
5. Tortilla Chip Crust for Savory Pie (Quiche, Mexican Pie, Etc.) Ingredients: corn, sweet, white, raw butter, without salt Directions: In a small bowl, mix crushed chips and melted butter. Pat into the bottom and up the sides of a 9-inch pie plate. If using for quiche or anything with a very wet filling, pre-bake at 375 for 5 minutes and allow to cool before filling. Source Archive
6. Favourite Mexican Wedding Cakes - Pecan Cookie Balls! Ingredients: butter, without salt sugars, granulated vanilla extract spices, nutmeg, ground salt, table wheat flour, white, all-purpose, unenriched nuts, pecans sugars, granulated Directions: Preheat oven to 350F Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add the confectioners sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans. Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in the confectioners sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar at least once but I like to do it twice for a better finish. Source Archive
7. All-Purpose Mexican Seasoning Ingredients: spices, chili powder spices, paprika cornmeal, degermed, unenriched, yellow spices, cumin seed spices, oregano, dried spices, onion powder spices, coriander seed spices, pepper, red or cayenne Directions: Carefully mix, by hand, all the spices in a bowl until they are all perfectly melded, should be a light reddish-brown color. Yields 3.4 ounces, have an airtight bottle or container ready to store inches. Feel free to substitute the onion powder for garlic powder for a hotter taste, and cilantro for coriander, and adjust the cayenne according to how hot you would like it. Source Archive
8. Easy Mexican Soup Ingredients: soup, chicken broth or bouillon, dry corn, sweet, white, raw beans, snap, green, raw beans, snap, green, raw sauce, salsa, ready-to-serve chicken, broiler or fryers, breast, skinless, boneless, meat only, raw Directions: Mix all ingredients and heat and eat! Some people add a little shredded cheese and some crushed tortilla chips. Source Archive
9. Tangy Mexican Dressing Ingredients: salad dressing, mayonnaise, regular spices, garlic powder oil, olive, salad or cooking spices, garlic powder spices, cumin seed celery, raw Directions: Combine all ingredients, keep in airtight container in the fridge. Source Archive
10. Mexican Wedding Cakes Ingredients: sugars, granulated butter, without salt vanilla extract spices, cinnamon, ground nuts, almonds wheat flour, white, all-purpose, unenriched Directions: Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds. Knead in flour by hand until completely mixed. Chill dough for about an hour. Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets. Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes. When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between. Source Archive
11. Hot Cocoa Mix - Variations Ingredients: cocoa, dry powder, unsweetened sugars, granulated candies, semisweet chocolate salt, table Directions: In food processor, with knife blade attached, blend cocoa, sugar, chocolate, and salt until almost smooth. Store in tightly sealed container at room temperature up to 6 months. To Make: For each serving, in a microwave-safe mug, mix 3 tablespoons Cocoa Mix with 1 cup mil, microwave on HIGH 1 1/2 - 2 minutes or until blended and hot, stirring once. Swirl a dollop of whipped cream on top. Mocha Variation: Prepare cocoa mix, adding 1/3 cup instant coffee powder or granules before blending in processor. Mexican Spice Variation: Prepare cocoa mix, adding 2 teaspoons ground cinnamon and 1/4 teaspoon ground red pepper (cayenne) before blending in processor. Vanilla Variation: Prepare cocoa mix, adding a half of a vanilla bean (pod and seeds) before blending in processor. Source Archive
12. Easiest 4 Ingredient Mexican Rice Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt water, bottled, generic sauce, salsa, ready-to-serve spices, cumin seed Directions: If using long grain rice, put in a wire mesh strainer and rinse off for 3 minutes under cold water and let drain completely. If using instant rice, just put it in the pot then add rest of ingredients and follow basic directions on box but let it sit for an additional 5 minutes over time directions state. If using long grain rice, put water and salsa and cumin in saucepan. Add drained long grain rice and stir. Bring to a boil and reduce heat to medium to medium low. Cover and don't peek for 25 minutes. Check rice and see if it is tender. If not, recover and let sit for an additional 5-10 minutes. My salsa is mild. If you like your rice spicier, add some cayenne or use a hotter style of salsa. I have also made this with brown instand rice and it is also very good! Source Archive