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    • Archive for the ‘Mexican’ Category

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    Taco Soup

    05/18/2012 Posted in Chicken, Main Course, Mexican, Recipes
    Taco Soup
      Print This Post Taco Soup Recipe Courtesy Chef Bryan Woolley   Ingredients:   1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn 1/4 cup tomato paste (about one small can) 1 cup beer 2 (10 ounce) cans diced tomatoes 1 can chopped green chilies 1 tbsp chili powder 2 tsp cumin 1 tsp Read More

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    Mexican Fiesta

    05/05/2012 Posted in Holiday, Main Course, Mexican, Pork, Recipes, Side Dishes, TV Show
    Mexican Fiesta
          Print This Post SPANISH RICE   Ingredients:   1 C. Rice browned lightly Minced Dried Onions to taste 2 C. Water with Chicken Base ¼ can Tomato Sauce to color Olive oil 1 package Frozen Peas   Instructions:   Heat 2-3 tbsp olive oil in a large pot. Add the rice and stir fry for 3 minutes. Add the remaining ingredients and bring to boil few Read More

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    Spanish Rice

    12/31/2011 Posted in Mexican, Recipes
    Spanish Rice
    Print This Post   Spanish Rice Recipe Courtesy Chef Bryan Woolley  Ingredients: 2 cups long grain rice, rinsed 2 tbsp vegetable oil 3 tbsp tomato paste 3 1/2 – 4 cups chicken stock  Instructions: Heat a large sauce pan on the stove and add just enough oil to lightly coat the bottom of the pan. Add the rice to the pan Read More

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    Refried Beans

    12/31/2011 Posted in Mexican, Recipes
    Refried Beans
    Print This Post   Refried Beans Recipe Courtesy Chef Bryan Woolley  Ingredients: 4 cups cooked pinto beans 2 cups chicken stock or liquid from the cooked bean 2 tsp garlic powder 1 tbsp chili powder 2 tsp ground cumin salt and pepper to taste  Instructions: Place the cooked pinto beans in a large sauce pan. Add the chicken stock or water from the Read More

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    Chicken Enchilada’s

    12/31/2011 Posted in Chicken, Main Course, Mexican, Recipes, TV Show
    Chicken Enchilada’s
      Print This Post   Chicken Enchilada’s Recipe Courtesy Chef Bryan Woolley  Ingredients: 4 chicken breasts, thinly sliced 1 large onion diced corn tortillas or flour tortillas 2 cups cheddar cheese vegetable oil salt and pepper to taste   Heat a large skillet and add enough oil to lightly coat the bottom of the pan. Add the  sliced chicken breasts and onions and saute Read More

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