|
mexican cake
at recipeseasy.com
 |
MEXICAN BEAN CAKE
|
 |
Yield: 6 Servings
1 tb Oil
1 lg Onion; chopped
2 Celery stalks; chopped
1 Red bell pepper; diced
3 c Red kidney beans; cooked
Enough liquid from cooking
-the beans to make a puree
6 oz Tomato paste
1 ts Cumin
1 ts Chili powder
1 ts Basil
1/2 ts Oregano
pn Cayenne, if desired
3 tb Shoyu or tamari
1 c Arame; soaked (optional)
4 c Brown rice; cooked
1/2 c Parsley; chopped
3 lg Tomatoes, ripe; sliced
5 Garlic cloves; pressed
Heat the oil in a large skillet and saute th eonion, celery and red
pepper till almost tender.
Blend together the beans, a small amount of the liquid from cooking
them (about 1/4 cup), the tomato paste, the spices, and the shoyu or
tamari in a blender or food processor tomake a puree. Transfer the
puree to a large bowl.
Add the sauteed vegetables and the soaked arame (if desired) to the
bean puree and mix well.
In a separate bowl, mix the rice and parsley together.
Oil a large, deep baking dish. Place half of the rice in the bottom
of the dish. Spread half of the bean mixture over the rice, top it
with half of the sliced tomatoes, and then distribute half of the
pressed garlic over the tomatoes. Repeat the layers.
Bake at 350 degrees for 45 minutes.
Delicious with steamed artichokes and a big green salad.
From the files of DEEANNE
|
|
MEXICAN CAKE (M_C-TX)
|
|
Yield: 8 Servings
2 Beef Flank Steaks; *
1/2 c Lime Juice
2 tb Oregano; Leaves, Dried
2 tb Vegetable Oil; or Olive oil
2 ts Salt
1/2 ts Pepper
4 Cloves Garlic; Crushed
* Each flank steak should weigh between 1 and 1 1/2 lbs. Place beef
steaks in shallow glass or plastic dish. Mix remaining ingredients
and pour over the beef. Cover and refrigerate at least 8 hours,
turning occasionally. Set oven control to broil. Place beef on rack
in broiler pan. Broil with the tops about 3 inches from the heat
until brown, about 5 minutes. Turn beef and broil about 5 minutes
longer. Cut beef in thin strips across the grain of the meat. Serve
with tortillas and guacamole if desired.
|
|
MEXICAN CHOCOLATE CAKE
|
|
Yield: 4 Servings
-LISA HLAVATY (FDGN81A)
2 oz Squares chocolate; grated
1/2 c -boiling water
2 c Milk
3 tb Sugar
1 c Heavy cream
1 ts Cinnamon
1 Egg; beaten slightly
1/8 ts Salt
1/8 ts Nutmeg
1 ts Vanilla
Boil chocolate and water 5 minutes; add remaining ingredients. Cook in
double boiler 1 hour, beating at intervals.
|
|
MEXICAN COCOA CAKE
|
|
Yield: 12 Servings
12 Flour tortillas
1 c Apple pie filling
|
|
MEXICAN FRUIT CAKE
|
|
Yield: 4 Servings
2 lb Lean rump steak
1 tb Oil
1/2 Spanish onion -- finely
Chopped
1 Garlic clove -- crushed
14 oz Can tomatoes
2 tb Tomato puree
1/2 ts Chilli powder
1 Fresh green chilli -- seed &
Chop
Salt and pepper
Cut meat into 1 inch cubes and put on a serving plate.
To make sauce, heat oil in a saucepan, add onion and garlic and cook
gently until softened. Stir in tomatoes and their juice, tomato puree
and chilli powder. Simmer, uncovered for 10 minutes. Remove from heat
and puree in blender until smooth. Return to the heat, add chopped
chilli and simmer for a further 15 minutes. Season with salt and
pepper. Serve with meat cooked in oil.
|
|
Mexican Cake (M_c-Tx)
|
|
Yield: 4 servings
2/3 c Granulated sugar 1 tb Lemon juice (2 is better)
1/2 c Pineapple juice (or 1 ts Lemon rind grated
-crushed pineapple) 1 pt Milk
Mix and freeze. If freezing in refrigerator, stir several times. This is
simple but very good.
|
|
Mexican Chocolate Cake
|
|
Yield: 6
5 Egg whites
1 c Sugar
1/4 c Cocoa
1/2 ts Vanilla
1/2 c Flour
1/2 ts Cream of tartar
Beat egg whites until they hold their shape. Gradually add sugar which has
been sifted with cocoa, cream of tartar, and flour. Add the flavoring. Mix
just enough to obtain a uniform blend of ingredients. Pour into well-oiled
shallow pans. Bake in moderate oven (350 F) about 35 minutes. Remove from
oven and when cool put layers together with boiled icing. Chopped nuts or
coconut may be combined with the icing. Mrs. George Starbuck, Brownington,
MO.
|
|
Mexican Chocolate Cake
|
|
Yield: 6 servings
4 Squares (1 oz) of
-unsweetened chocolate
2 c Sugar
1 1/2 c Buttermilk
2 c Flour
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
3/4 c Butter or margarine
3 Eggs
1 ts Vanilla.
Martha Washington Devil's Food Cake (from Baker's Book of Chocolate
Riches)
Melt chocolate in a saucepan over a very low heat, stirring
constantly until smooth. Add 1/2 cup of the sugar and 1/2 cup of
the buttermilk. Stir until well blended. Cool thoroughly. Mik
flour, baking powder, soda and salt. Cream butter, and gradualy
beat in the remaining 1 1/2 cups sugar. Continue beating until
light and fluffy. Add eggs, one at a time, beating thoroughly after
each. Blend in about one-fourth of the flour mixture, then add
the chocolate & vanilla. Alternately add the remaining flour and
buttermilk, beating after each addition until smooth.
Pour into two 9 inch greased & floured pans, and bake at 350 for
about 40 minutes.
I used a cream cheese frosting on the outside and filled the space
between the layers with the chocolate frosting recipe on the
Hershey's cocoa box.
|
|
MEXICAN CHOCOLATE LOAF CAKE - Bon Appetit
|
|
Yield: 1 1/3 cups
4 tb Plus 2 t fresh lime juice
4 ts Honey
4 ts Chopped fresh parsley
4 ts Chopped fresh cilantro
4 ts Ground cumin
2 ts Seeded minced jalapeno
-chilies
1 c Olive oil
Combine first 6 ingredients in bowl. Gradually whisk in oil. Season
with salt and pepper. (Can be made 2 hours ahead.)
|
|
Low-fat Mexican Pumpkin Cake Roll
|
|
Yield: 4 servings
1 lb Red snapper fillets; or 1 cl Garlic; minced
-other firm, white fleshed 16 oz Canned tomatoes; in juice
-fish 2 tb Canned green chilies; diced
2 tb Lime juice 2 tb Fresh parsley; chopped
2 tb Olive oil 1 tb Capers
1 Green pepper; cut into thin 3/4 ts Salt
-strips 1/4 ts Pepper
1 sm Onion; chopped
Place fish in a non-aluminum dish. Sprinkle with lime juice; let
stand 10 min. Cook green pepper, onion and garlic in the oil in a
skillet 6-8 min over med heat. Stir in tomatoes with juice, chillies,
parsley, capers, salt and pepper. Bring to a simmer and cook until
slightly thickened, about 10 min. add fish and cook covered 5-7 min
until fish just starts to become flaky. Transfer to a serving dish
topped with the sauce.
184 cal., 25 g protein, 5 g fat, 42 mg chol., 9 g carbs, 870 mg
sodium.
From Women's World magazine, Sept 12, '95.
Posted by Jim Weller.
Submitted
|
|
