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Texas Christmas Pickles
Snack American

Texas Christmas Pickles

4.8

Prep
30 min
Cook
Total
10110 min

Instructions

  1. 1 Slice pickles lengthwise, then return to the jar. Pour in hot pepper sauce and add garlic. Pour in about 1/3 of the sugar. Close the lid tightly, then gently tip the jar back and forth several times to allow everything to mix well. Leave the jar on the counter at room temperature for about 1 week.
  2. 2 Add more sugar during the week as the sugar in the jar dissolves, gently tipping the jar back and forth to mix after each addition. Continue throughout the week, until all sugar has been added and absorbed; pickles will be dark green and crispy.
  3. 3 Just before the pickles are ready, inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 5 minutes.
  4. 4 Transfer pickles and syrup to sterilized jars and seal with lids and rings. Store in the refrigerator for up to one month.

By KIKI810

Smoked Beef Jerky
Snack American

Smoked Beef Jerky

4.5

Prep
10 min
Cook
360 min
Total
850 min

Instructions

  1. 1 Combine soy sauce, black pepper, vinegar, hot pepper sauce, and Worcestershire sauce in a large, nonporous bowl; add sirloin slices and mix well to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
  2. 2 Arrange sirloin slices, unstacked, onto wire racks; discard marinade. Place the racks into an outdoor smoker. Add wood chips according to manufacturer's directions.
  3. 3 Smoke over low heat until edges of sirloin slices appear dry with just a slight hint of moisture in the center, 6 to 8 hours.

By Doug Patrick

Buffalo Chicken Sushi Roll
Snack American

Buffalo Chicken Sushi Roll

4.5

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine chicken and hot sauce in a bowl; toss to coat.
  2. 2 Place 1 nori sheet onto a bamboo sushi rolling mat. Spread 1 cup rice onto nori, leaving a 1/2-inch strip along 1 edge. Place 1/4 each chicken, carrot, and celery in a line near bottom edge of rice. Roll nori sheet around rice and fillings, using the mat to help. Moisten remaining nori edge with a finger dipped in water; press to seal. Repeat with remaining nori, rice, chicken, carrot, and celery.
  3. 3 Slice each roll into 8 pieces using a sharp, wet knife. Top each piece with a dollop of mayonnaise and a small amount of onion.

By Bennyh614

Crab and Jack Pretzel
Snack American

Crab and Jack Pretzel

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Beat cream cheese, mayonnaise, and horseradish in a large bowl until smooth. Stir in garlic, onion, lemon juice, and hot pepper sauce. Gently fold in the crabmeat, and season with white pepper to taste. Spoon mixture evenly over the pretzels, and sprinkle each with 1/2 cup shredded cheese.
  3. 3 Place pretzels in the preheated oven until the cheese is melted and the topping is bubbly, about 20 minutes.

By Ms Chef Esh

Venison Jerky
Snack American

Venison Jerky

4.5

Prep
15 min
Cook
300 min
Total
325 min

Instructions

  1. 1 Combine ground venison, salt, MSG, curing mixture, water, liquid smoke, garlic powder, barbecue seasoning, hot pepper sauce, and black pepper in a large bowl; mix thoroughly. Cover bowl with plastic wrap and refrigerate for 2 hours.
  2. 2 Line food dehydrator trays with plastic wrap. Pat venison mixture into a very thin layer on the trays. Place in dehydrator; set according to manufacturers directions. Once venison firmed, after about 2 hours, remove from the plastic, cut into strips, and replace onto the racks. Continue dehydrating until venison dried, 5 to 10 hours total depending on machine.
  3. 3 Blot any grease from jerky with a paper towel. Store in the refrigerator in a jar with a tight-fitting lid.

By LANDRO23

Sweet and Spicy Venison Jerky
Snack American

Sweet and Spicy Venison Jerky

4.7

Prep
15 min
Cook
240 min
Total
1695 min

Instructions

  1. 1 Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours, stirring it a few times as it marinates to ensure even absorption of marinade.
  2. 2 Remove venison strips from marinade and squeeze off excess. Discard remaining marinade. Arrange venison on the racks of a food dehydrator in a single layer.
  3. 3 Dry venison on High until dry but still pliable, about 4 hours. Jerky should bend without breaking. Store jerky in an airtight container or in a resealable plastic bag.

By Kristi Whittington

Easy Chicken Taquitos
Appetizer Mexican

Easy Chicken Taquitos

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Combine chicken and cheese in a bowl; stir in hot pepper sauce to taste.
  3. 3 Warm tortillas one at a time in a skillet over medium heat until flexible, about 10 seconds per side.
  4. 4 Spread about 1 heaping tablespoonful of chicken mixture over half of a warmed tortilla. Roll tightly to form a taquito starting at the filled side of the tortilla. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
  5. 5 Bake in the preheated oven until golden crisp and to your liking, about 20 to 30 minutes.

By Sarah

Easy Quesadillas
Appetizer Mexican

Easy Quesadillas

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. Cook for 1 minute, then flip the tortilla over.
  3. 3 Sprinkle a little more than 1/4 cup cheese on top of tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich; cover with a lid. Cook for 1 minute, then flip the quesadilla. Cook until cheese has melted on the inside; transfer quesadilla to a plate. Repeat with remaining ingredients.
  4. 4 Cut the quesadillas into triangles and serve.

By Cody

Real Nacho Cheese Sauce
Pantry Mexican

Real Nacho Cheese Sauce

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Melt butter in a saucepan over medium-high heat. Whisk in cornstarch until paste forms, 30 seconds to 1 minute. Whisk in milk gradually until smooth, 1 to 2 minutes. Simmer until thickened to sauce consistency, about 2 minutes.
  2. 2 Whisk Cheddar cheese, cream cheese, taco seasoning, and hot sauce into milk mixture until smooth, 1 to 2 minutes more. Add more milk as needed for desired consistency. Keep warm until ready to use.

By leeleeb

Best Burritos
Dinner Mexican

Best Burritos

4.0

Prep
Cook
Total

Instructions

  1. 1 In a small pot heat the refried beans until they are heated through, approximately 5 minutes.
  2. 2 Warm the tortilla in a dry frying pan over medium-high heat.
  3. 3 Lay the burrito on a flat surface. Place the refried bean in the center of the burrito, layer the cheese, pepper, sour cream and hot sauce over the beans. Roll the tortilla so that the mixture is wrapped in the center. Serve warm.

By Brooke McCorkhill

Crunchy Corn Chip Tacos
Dinner Mexican

Crunchy Corn Chip Tacos

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Brown the ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain excess grease; stir in water and taco seasoning mix. Reduce heat to low and simmer the meat mixture until thickened, 4 to 6 minutes.
  3. 3 Bake taco shells on a baking sheet in the preheated oven until crisp, 3 to 4 minutes. Let cool for about 5 minutes and break apart into bite-size pieces.
  4. 4 Transfer seasoned ground beef to a large serving bowl and mix in the nacho cheese corn chips, taco shell pieces, Mexican cheese blend, and hot pepper sauce.

By Dakota's Dishes

Christopholofigus' Infamous Jalapeño Relish
Pantry Mexican

Christopholofigus' Infamous Jalapeño Relish

4.6

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine pickled jalapeños, dill pickles, tequila, garlic, onion, pepper, dill, and hot pepper sauce in a food processor; pulse several times to finely chop and mix all ingredients. Chill for at least 30 minutes before serving.

By Christopholofigus

Chicken Enchilada Soup for the Stovetop
Dinner Mexican

Chicken Enchilada Soup for the Stovetop

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring broth to a boil in a large pot. Add celery and onion, reduce heat, and simmer until slightly tender, about 5 minutes. Stir in enchilada sauce and pumpkin. Return soup to a simmer and add chicken and corn. Mix well. Cook until heated through, 3 to 5 minutes. Add a dash or more of hot sauce.

By SlimCookins

Southwest Baked Chili Dip
Appetizer Mexican

Southwest Baked Chili Dip

4.1

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large mixing bowl, combine Cheddar cheese, mayonnaise, half of the olives, jalapeno peppers, garlic and hot pepper sauce. Spread the mixture into a 9-inch pie pan.
  3. 3 Bake for 20 minutes, or until heated through. Sprinkle over the dish the remaining olives, chopped tomatoes and green onions.

By Ingrid

Roasted Tomato Salsa II
Dinner Mexican

Roasted Tomato Salsa II

3.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the broiler.
  2. 2 On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes.
  3. 3 Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.

By Sara

Corn in a Cup (Elote en Vaso)
Appetizer Mexican

Corn in a Cup (Elote en Vaso)

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place corn kernels in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to the saucepan to dry.
  2. 2 Spoon 3/4 cup corn into each of 10 serving bowls. Stir 2 tablespoons butter into each bowl until melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl. Sprinkle 1/8 teaspoon chili powder on top and season with salt.
  3. 3 Top each serving with 2 tablespoons cotija cheese, a dash of hot sauce, and a lime wedge.

By Muy Bueno

Micheladas with Tajin
Drink Mexican

Micheladas with Tajin

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Rub lime juice around the rim of a glass and dip in chile-lime seasoning. Fill with ice.
  2. 2 Combine tomato juice cocktail, chamoy, hot sauce, Worcestershire, soy sauce, and cayenne. Mix well and pour over ice. Fill the glass with beer.

By Yoly

Edamame Dip (Edamole)
Appetizer Mexican

Edamame Dip (Edamole)

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

By HealthyFoodLover

Hot Bean Dip
Appetizer Mexican

Hot Bean Dip

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Mix cream cheese and sour cream together in a medium bowl until well blended.
  4. 4 Mix in refried beans, 1/2 of the Cheddar cheese, 1/2 of the Monterey Jack cheese, green onions, parsley, taco seasoning, and hot pepper sauce.
  5. 5 Transfer mixture to an 8x12-inch baking dish and sprinkle remaining Cheddar and Monterey Jack over top.
  6. 6 Bake in the preheated oven until dip is hot and bubbly and cheese is golden brown, 20 to 30 minutes.

By J Van Liere

Jen's Fresh and Spicy Salsa
Appetizer Mexican

Jen's Fresh and Spicy Salsa

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pulse tomatoes, green onions, jalapeño peppers, and cilantro in a blender or food processor to desired consistency. Transfer to a serving bowl. Mix in lime juice, hot pepper sauce, black pepper, garlic powder, and salt until well combined.

By JennyJenn

Ceviche Self-Portrait
Appetizer Mexican

Ceviche Self-Portrait

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
  2. 2 When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

By big surprise

Spicy Chicken Taquitos
Dinner Mexican

Spicy Chicken Taquitos

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
  2. 2 Combine shredded chicken, 1/2 of the pepper Jack cheese, Cheddar cheese, 2 tablespoons sour cream, 1 tablespoon hot pepper sauce, cilantro, red pepper flakes, garlic powder, and onion powder in a medium bowl; mix well.
  3. 3 Place equal amounts of filling onto each tortilla, roll tightly to close, and place seam-side down onto the prepared baking sheet.
  4. 4 Bake in the preheated oven for 10 minutes. Turn taquitos over, sprinkle with remaining pepper Jack cheese, and bake until cheese is melted and taquitos are crispy, about 5 more minutes.
  5. 5 While taquitos are baking, mix sour cream and hot pepper sauce together in a small bowl for dipping sauce. Serve with taquitos.

By lefread

Pollo Fajitas
Dinner Mexican

Pollo Fajitas

4.5

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, and hot pepper sauce in a medium bowl. Place chicken in sauce, turning to coat. Marinate at room temperature for 30 minutes or cover and refrigerate for several hours.
  2. 2 Heat oil in a large skillet over high heat. Add chicken strips; cook and stir in hot oil for 5 minutes. Add onion and green pepper; sauté for 3 minutes. Remove from heat and sprinkle with lemon juice.

By Teresa C. Rouzer

Bloody Mary Ceviche
Appetizer Mexican

Bloody Mary Ceviche

4.8

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.

By this2shallpass19

Brunch Enchiladas
Breakfast Mexican

Brunch Enchiladas

4.4

Prep
30 min
Cook
50 min
Total
570 min

Instructions

  1. 1 Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13-inch baking dish.
  2. 2 In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate 8 hours to overnight.
  3. 3 The next morning, preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

By dblunck