Mexican Mole Sauce

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 1/4 cup finely chopped onion
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro
• 1/8 tablespoon dried minced garlic
• 1 (10.75 ounce) can condensed tomato soup
• 1 (4 ounce) can diced green chile peppers

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat the oil in a medium saucepan over medium heat, and cook the onion until tender. mix in cocoa powder, cumin, cilantro, and garlic. stir in the tomato soup and green chile peppers. bring to a boil, reduce heat to low, cover, and simmer 10 minutes. transfer to a gravy boat or pour directly over food to serve.

spicy rapid roast chicken

Ingredients

• Servings: 8
• 1 (3 pound) whole chicken
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• rinse chicken thoroughly inside and out under cold running water and remove all fat. pat dry with paper towels.
• put chicken into a small baking pan. rub with olive oil. mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
• roast the chicken in the preheated oven for 20 minutes. lower the oven to 400 degrees f (205 degrees c) and continue roasting to a minimum internal temperature of 165 degrees f (74 degrees c), about 40 minutes more. let cool 10 to 15 minutes and serve.

real chiles rellenos

Ingredients

• Servings: 4
• 4 large poblano peppers
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded monterey jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup all-purpose flour for dredging
• 1 (14.5 ounce) can mexican-style stewed tomatoes
• 1 tablespoon vegetable oil
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chicken broth
• 2 tablespoons distilled vinegar
• 1 teaspoon dried mexican oregano, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon hot pepper sauce (such as cholula®)
• 1/8 teaspoon ground cinnamon
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 5 egg whites at room temperature
• 1 egg yolk, beaten
• 1/4 cup all-purpose flour for dredging
• 1 cup oil for frying, or as needed
• sour cream for garnish

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 2 hrs 20 mins


• preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. line a baking sheet with aluminum foil, and place the peppers the prepared baking sheet.
• cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. when the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. once cool, remove the skins and discard. cut a slit lengthwise into the side of each pepper, and remove seeds and veins. to reduce spiciness, rinse out any remaining seeds with water. pat the peppers dry with paper towels.
• mix together the shredded mozzarella, monterey jack, and cheddar cheese in a bowl until thoroughly blended. divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. place the peppers in the freezer for at least 30 minutes.
• to make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
• preheat an oven to 200 degrees f (95 degrees c), and warm a platter in the oven.
• to make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. in a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
• heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. remove peppers to warmed platter while you finish frying. to serve, ladle a generous spoonful of sauce plate, and place pepper on sauce. serve peppers hot with a dollop of sour cream.

chicken and red sauce

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 3 pounds skinless, boneless chicken breast halves
• 1 tablespoon paprika
• 1 cup brown sugar
• 1 cup red
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. cook garlic in oil until tender. place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• drain oil from skillet. sprinkle chicken with paprika and 1 cup brown sugar. pour red around chicken. cover, and simmer about 15 to 20 minutes; lightly baste chicken with sauce while cooking. season to taste with salt and pepper.

Country Green Beans

Ingredients

• Servings: 4
• 1/4 cup chopped uncooked bacon
• 1 pound fresh green beans, trimmed
• 1/4 cup chopped onion
• 1/4 cup butter
• 1/4 cup chicken broth
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels.
• combine bacon, green beans, onion, butter, chicken broth, garlic, salt, and pepper in a saucepan. cover and simmer on medium heat until beans are tender, 15 to 20 minutes.

chicken marsala

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup wine
• 1/4 cup cooking

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
• in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and sherry. cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Chinese Style Sesame Sauce

Ingredients

• Servings: 4
• 1 cup sugar
• 1/4 cup cornstarch
• 1 cup chicken broth
• 1/2 cup water
• 1/8 cup vinegar
• 2 tablespoons dark soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon chile paste
• 1 clove garlic, minced

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a saucepan, mix together sugar and cornstarch. stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. bring to a boil over medium heat, stirring constantly. reduce heat, and simmer 5 minutes.