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. Veggie Mix From Penzey's Ingredients: onions, raw peppers, sweet, green, raw mushrooms, white, raw squash, summer, zucchini, includes skin, raw oil, olive, salad or cooking Directions: Heat the olive oil over medium heat. Once hot, add the onions and bell pepper. Cook, stirring frequently, until starting to soften, roughly 5 minutes. Add the mushrooms and zucchini and cook until they have slightly softened. Remove from heat and cool thoroughly. You can divide these into small portions and freeze until ready to use. They can be used in soups, tacos, pasta sauce, omlettes, or quesadillas. Source Archive
3. Taco Seasoning Ingredients: spices, onion powder spices, cumin seed spices, chili powder spices, pepper, red or cayenne spices, garlic powder Directions: Mix ingredients together in a bowl, store in an air tight container. Source Archive
4. Taco sauce Ingredients: tomatoes, red, ripe, raw, year round average tomatoes, red, ripe, raw, year round average lime juice, raw spices, garlic powder spices, chili powder spices, chili powder spices, cinnamon, ground spices, paprika spices, oregano, dried Directions: Mix together in a bowl. Serve to taste over ground beef or chicken. Source Archive
5. Taco Seasoning Blend Ingredients: spices, chili powder salt, table spices, garlic powder spices, pepper, black spices, pepper, red or cayenne Directions: Combine all ingredients. Store mixture in an airtight container up to 1 month. Use with beef or chicken. Source Archive
6. Seasoned Taco Meat Ingredients: beef, grass-fed, ground, raw water, bottled, generic catsup seasoning mix, dry, taco, original Directions: Brown ground beef in skillet. Drain fat. Sprinkle 1 pkg. of my Taco Seasoning Mix (see recipe in RecipeZaar)over meat; or, if you're using commercial taco seasoning mix, use 2 Tablespoons. Add water and catsup. Stir well. Simmer and stir uncovered for 10 minutes. Source Archive
7. Authentic Navajo Indian Fry Bread (Taco Bread) Ingredients: oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top. Mix together dry ingredients in a large bowl; *see note about salt. Gradually add warm milk and mix to make a soft dough. When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes. Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch. Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown. Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying). You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time. Source Archive
8. Food Works Taco Meat Ingredients: beef, grass-fed, ground, raw seasoning mix, dry, taco, original water, bottled, generic Directions: Heat a large frying pan to medium-high. With a wooden spoon, crumble meat into the pan. If meat is frozen, chip off soft bits as it thaws. Brown meat until there is no pink in the middle of the chunks of meat. To drain off the grease, pour it into a jar to be thrown out. Do not pour grease down the drain as it hardens and can clog plumbing. Stir in seasoning mix and water. Simmer for ten minutes, or until water has evaporated. To make tacos, tear up lettuce, shred cheese, and make Food Works Salsa Fresca to serve over taco shells with the meat. Soft taco shells won't break so easily if you microwave them for a couple seconds first. To make nachos, shred cheese and make Food Works Salsa Fresca to serve over tortilla chips with meat. On an oven-safe plate, layer chips, then cheese, then meat, then repeat. Broil at 400* until cheese is melty and bubbling, but watch closely as this happens suddenly! Source Archive
9. Taco Seasoning Ingredients: onions, raw salt, table spices, chili powder spices, cumin seed spices, pepper, red or cayenne spices, garlic powder cornstarch spices, oregano, dried Directions: Put all of the above ingredients in a ziploc bag. Seal. To use, add 1 cup water and 1 packet mix to a pound of ground hamburger. Simmer until thickened. Makes taco meat or enchilada meat. Source Archive
10. Taco Seasoning Ingredients: spices, chili powder spices, paprika spices, onion powder salt, table spices, garlic powder spices, oregano, dried spices, cumin seed spices, pepper, black spices, pepper, red or cayenne spices, coriander seed Directions: Those packets are way more expensive than making your own, and I always have these seasonings in my house. Makes enough for 1 pound of ground beef (or soy crumbles). Just mix the ingredients together in a small bowl. Add them to the cooked meat or soy crumbles along with enough water to bring it to the desired strength/consistency. I usually start with about a cup and add more if I need it. Cook on low heat while stirring until sauce thickens. Source Archive
11. Twice-Cooked Chicken for Tacos and Enchiladas Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw water, bottled, generic spices, cumin seed spices, chili powder salt, table spices, garlic powder Directions: Place chicken in a 12 in skillet, add water and seasonings, and cook on high heat until water starts to boil and absorb into the chicken. Turn heat down to med-low and work your chicken with a wooden spatula to break it up, until it all of the water is absorbed. The finished product should look like shredded chicken. You may have to add more water. The chicken WILL absorb it. It's pretty hard to drown. Source Archive
12. Taco Seasoning Ingredients: spices, chili powder spices, paprika spices, cumin seed spices, onion powder salt, table spices, garlic powder spices, pepper, red or cayenne beef, grass-fed, ground, raw water, bottled, generic Directions: In a bowl, combine dry ingredients and store in airtight container in cool dry place for up to 6 months. This recipe will make approximately 3 batches of tacos. Cook beef over medium heat till no longer pink and then drain. Add water, and 1/2 cup of seasoning mix. Bring to a boil. Reduce heat, simmer for 10 minutes uncovered. Source Archive