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Curried Butternut Squash and Apple Bisque
Dessert American

Curried Butternut Squash and Apple Bisque

4.8

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place squash onto a baking sheet cut-side down.
  3. 3 Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
  4. 4 Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
  5. 5 Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
  6. 6 Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

By Gregg Bracke

Mango Gazpacho
Dessert European

Mango Gazpacho

4.5

Prep
Cook
Total

Instructions

  1. 1 Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

By USA WEEKEND columnist Pam Anderson

Zucchini Cornbread Pie
Dessert American

Zucchini Cornbread Pie

4.3

Prep
15 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
  2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.
  3. 3 Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.
  4. 4 Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.

By DianaMartowlis

Saharan West African Peanut and Pineapple Soup
Dessert African

Saharan West African Peanut and Pineapple Soup

4.7

Prep
15 min
Cook
75 min
Total
120 min

Instructions

  1. 1 Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
  2. 2 Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
  3. 3 Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
  4. 4 Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
  5. 5 Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.

By Joy Kimberly

Linnie's Spanish Rice
Dinner Mexican

Linnie's Spanish Rice

4.3

Prep
Cook
30 min
Total
30 min

Instructions

  1. 1 Combine the rice with the garlic in a large saucepan. Pour water and salsa into the rice mixture. Bring the water to a full boil and then reduce the temperature to simmer. Simmer for 20 minutes or until the rice is tender. Fluff the rice when finished.

By Linda Correia

Jalapeno Hot Sauce
Mexican

Jalapeno Hot Sauce

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
  2. 2 Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
  3. 3 Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

By Rayna Jordan

Carne Asada Marinade
Pantry Mexican

Carne Asada Marinade

4.1

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 In a medium bowl, mix extra virgin olive oil, fresh lemon juice, garlic, salt and pepper. Place beef into the mixture. Rub mixture into the meat. Cover bowl and allow beef to marinate in the refrigerator at least 2 hours before grilling as desired.

By Allrecipes Member

Homemade Chorizo
Dinner Mexican

Homemade Chorizo

4.2

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 In a blender, combine garlic, oregano, vinegar, red pepper flakes, and water; blend until smooth.
  2. 2 Place ground pork into a bowl and pour blended mixture over top. Mix to combine, then cover and refrigerate for at least 8 hours or all day. Pour off any water that accumulates. Refrigerate or freeze for future use.

By Shelley

Beef Fajita Marinade
Mexican

Beef Fajita Marinade

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
  2. 2 To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of chosen meat (such as flank steak). Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.
  3. 3 Remove meat from the refrigerator and discard marinade. Cook meat as directed in your recipe.

By Olivia

Mexican Charred Tomatillo Salsa
Appetizer Mexican

Mexican Charred Tomatillo Salsa

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat.
  2. 2 Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
  3. 3 Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches. Serve with tortilla chips for dipping.

By Sony

Rush Hour Refried Beans
Dinner Mexican

Rush Hour Refried Beans

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat bacon grease in a skillet over medium heat. Cook and stir onion and garlic in hot bacon grease until onion is softened, 5 to 7 minutes.
  2. 2 Mash pinto beans and cumin into onion mixture using a potato masher until desired consistency is reached. Cook and stir bean mixture until heated through, 3 to 5 minutes.

By Moorheadmomma

Asparagus Guacamole
Appetizer Mexican

Asparagus Guacamole

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
  2. 2 Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate until chilled before serving.

By PEABOY

Tostones (Twice-Fried Green Plantains) with Mayo Ketchup Dipping Sauce
Appetizer Mexican

Tostones (Twice-Fried Green Plantains) with Mayo Ketchup Dipping Sauce

4.9

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Combine mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate sauce for at least 30 minutes before serving.
  2. 2 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Fry plantains in hot oil until golden but not browned, 5 to 7 minutes. Drain on a paper towel-lined plate. Allow plantains to cool slightly.
  3. 3 Smash each plantain in a tostonero or with the bottom of a clean can. Fry flattened plantains again in hot oil until golden and crisp, 5 to 7 minutes more. Season with garlic salt and serve with sauce.

By LatinaCook

Dee's Roast Pork for Tacos
Mexican

Dee's Roast Pork for Tacos

4.6

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
  3. 3 Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

By RMARMOLEJO

Green Hot Sauce (Salsa Verde)
Dinner Mexican

Green Hot Sauce (Salsa Verde)

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
  2. 2 Pour the cooked vegetables into a blender, and blend until smooth.

By Sherbear1

Easy Salsa
Appetizer Mexican

Easy Salsa

4.5

Prep
5 min
Cook
Total
185 min

Instructions

  1. 1 Mix together tomatoes, cilantro, and garlic in a medium bowl until well combined. Season with salt and pepper. Cover and chill in the refrigerator for at least 3 hours before serving.

By Michele O'Sullivan

Fire-Roasted Tomato Soup
Mexican

Fire-Roasted Tomato Soup

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
  2. 2 Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
  3. 3 Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
  4. 4 Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

By sweetiewoman

Mexican Mole Sauce
Mexican

Mexican Mole Sauce

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a medium saucepan over medium heat. Cook onion in oil until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in tomato soup and green chile peppers.
  2. 2 Bring sauce to a boil, reduce heat to low, cover, and simmer for 10 minutes.
  3. 3 Transfer to a gravy boat or pour directly over food to serve.

By ROSEP47

Southwestern Style Fifteen Bean Soup
Mexican

Southwestern Style Fifteen Bean Soup

3.7

Prep
15 min
Cook
480 min
Total
975 min

Instructions

  1. 1 Rinse and sort the beans in the mix. Place them in a slow cooker on low setting with the water. Cook overnight. The next morning, add the ham, chile peppers, chili powder, crushed red pepper, onion and garlic and continue to cook on low for 8 hours.

By terrielyn

Mexican Spicy Tomatillo Sauce
Mexican

Mexican Spicy Tomatillo Sauce

5.0

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
  2. 2 Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.

By cynthia

Mexican-Style Shredded Pork
Mexican

Mexican-Style Shredded Pork

4.5

Prep
15 min
Cook
420 min
Total
450 min

Instructions

  1. 1 Season roast with salt and place into a slow cooker. Scatter chile peppers and garlic over roast. Pour in 1/2 cup water and chipotle sauce. Cover and cook on Low for 7 hours.
  2. 2 When roast is almost finished, bring remaining 2 3/4 cups water and rice to a boil in a saucepan. Mix in lime juice and cilantro. Reduce the heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Keep warm.
  3. 3 Remove roast from the slow cooker and use two forks to shred meat. Return meat to the slow cooker and allow to sit until some liquid has been absorbed, about 15 minutes. Serve over cooked rice.

By TORAV

Spicy Cheesy Refried Beans
Dinner Mexican

Spicy Cheesy Refried Beans

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes.
  3. 3 Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese.
  4. 4 Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.

By Challengergurl