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mexican flan
at recipeseasy.com
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MEXICAN FLAN (CUSTARD)
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Yield: 6 Servings
6 c Water
Juice of 1/2 lime
16 oz Whole green beans
2 c Jicama; cut into julienne
2 Red pepper; julienne
Herbed vinaigrette (below)
1 ts Chili powder
Lettuce leaves
6 Ripe olives; chopped
Ed vinaigrette--------------
1/2 c Olive oil
1 ts Wine vinegar
Juice of 1/2 lemon
Juice of 1/2 lime
1 Clove garlic; minced
1/2 ts Dry mustard
1/4 ts Dried oregano leaves
1/4 ts Dried basil leaves
1 ts Snipped parsley
1/4 ts Ground sage
1/4 ts Salt
1/8 ts Freshly ground pepper
Heat water and lime juice to boiling. Place beans in wire strainer;
lower into boiling water. Cover and cook 5 minutes. Immediately
rinse under running cold water; drain. Place beans, jicama and red
peppers in individual bowls. Mix Herbed Vinaigrette and chili powder.
Pour 1/4 cup of the vinaigrette mixture over each vegetable. Cover
and refrigerate at least 1 hour. Arrange beans, jicama and red
peppers on lettuce leaves in Mexican flag design. Place olives in
center of rectangle formed by jicama. About the Mexican flag: The
national colors of Mexico are green, white and red. The green
symbolizes the lofty hopes of the new Republic; the white stands for
the purity of its endeavors and the red for the valor displayed in
pursuit of these noble goals. The Mexican Flag Salad represents these
colors with green, white and red vegetables and the chopped ripe
olives simulate the black eagle on the flag.
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CLASSIC MEXICAN FLAN
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Yield: 6 Servings
1 md Head romaine lettuce, torn
3 sm Toamtoes, diced
1 md Cucumber, sliced
1 sm Green bell pepper, sliced
1 sm Onion, cut into rings
6 ea Radishes, thinly sliced
1/2 c Parsley, chopped
1/3 c Olive oil
3 tb Lemon juice
1 ea Garlic clove, crushed
Salt & pepper
1 ts Mint
Pita halves
Combine lettuce, tomatoes, cucumber, pepper, onion, radishes &
parsley in a salad bowl. Whisk together olive oil, lemon juice,
garlic, salt, pepper & mint. Pour over salad & toss to coat. Serve
immediately with warm pita halves.
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Classic Mexican Flan
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Yield: 6 servings
4 ea Eggs, seperated 1/4 c Flour
1 qt Milk 3/4 c Sugar
1/8 ts Salt 1 ea Nutmeg
Make a paste of egg yolks, flour and 1 cup of the milk. In a medium
saucepan, add the sugar and salt to the remaining milk and scald at medium
temperature. Add the egg yolk mixture to the scalded milk and continue to
cook at medium temperature until it reaches the consistency of soft
custard. Remove from heat and cool to room temperature. Beat egg whites
until stiff but not dry and fold into the custard. Chill before serving.
Spoon custard into individual serving dishes. Sprinkle each with nutmeg
before serving.
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Classic Mexican Flan
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Yield: 6 servings
4 ea Eggs, seperated 3/4 c Sugar
1/4 c Flour 1/8 t Salt
1 qt Milk 1 ea Nutmeg
Make a paste of egg yolks, flour and 1 cup of the milk. In a medium
saucepan, add the sugar and salt to the remaining milk and scald at
medium temperature. Add the egg yolk mixture to the scalded milk and
continue to cook at medium temperature until it reaches the
consistency of soft custard. Remove from heat and cool to room
temperature. Beat egg whites until stiff but not dry and fold into
the custard. Chill before serving. Spoon custard into individual
serving dishes. Sprinkle each with nutmeg before serving.
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Classic Mexican Flan
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Yield: 12 servings
1/2 c Cilantro leaves 1 x Lime--juice of
3 tb Miso, light colored 1 tb Oil, olive
1/4 ts Pepper black 1 tb Mirin
Chop cilantro in a processor until well chopped. Add the lime juice, miso,
olive oil, pepper and mirin. Process until smooth. Scrape down the sides as
required. Makes about 1/2 cup. Will keep a short period if refrigerated.
Serve with grilled beef, pork or fish; also over hearty salads.
Substitute:Fresh coriander leaves for cilantro. Japanese soybean paste for
Miso. Sweet rice wine for Mirin.
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Classic Mexican Flan
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Yield: 6 Servings
1 md Head romaine lettuce, torn
3 sm Toamtoes, diced
1 md Cucumber, sliced
1 sm Green bell pepper, sliced
1 sm Onion, cut into rings
6 Radishes, thinly sliced
1/2 c Parsley, chopped
1/3 c Olive oil
3 tb Lemon juice
1 Garlic clove, crushed
Salt & pepper
1 ts Mint
Pita halves
Combine lettuce, tomatoes, cucumber, pepper, onion, radishes & parsley in a
salad bowl. Whisk together olive oil, lemon juice, garlic, salt, pepper &
mint. Pour over salad & toss to coat. Serve immediately with warm pita
halves.
From Gemini's MASSIVE MealMaster collection at
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Mexican Flan (Custard)
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Yield: 6 Servings
6 c Water
Juice of 1/2 lime
16 oz Whole green beans
2 c Jicama; cut into julienne
2 Red pepper; julienne
Herbed vinaigrette (below)
1 ts Chili powder
Lettuce leaves
6 Ripe olives; chopped
Ed vinaigrette--------------
1/2 c Olive oil
1 ts Wine vinegar
Juice of 1/2 lemon
Juice of 1/2 lime
1 Clove garlic; minced
1/2 ts Dry mustard
1/4 ts Dried oregano leaves
1/4 ts Dried basil leaves
1 ts Snipped parsley
1/4 ts Ground sage
1/4 ts Salt
1/8 ts Freshly ground pepper
Heat water and lime juice to boiling. Place beans in wire strainer; lower
into boiling water. Cover and cook 5 minutes. Immediately rinse under
running cold water; drain. Place beans, jicama and red peppers in
individual bowls. Mix Herbed Vinaigrette and chili powder.
Pour 1/4 cup of the vinaigrette mixture over each vegetable. Cover and
refrigerate at least 1 hour. Arrange beans, jicama and red peppers on
lettuce leaves in Mexican flag design. Place olives in center of rectangle
formed by jicama. About the Mexican flag: The national colors of Mexico are
green, white and red. The green symbolizes the lofty hopes of the new
Republic; the white stands for the purity of its endeavors and the red for
the valor displayed in pursuit of these noble goals. The Mexican Flag Salad
represents these colors with green, white and red vegetables and the
chopped ripe olives simulate the black eagle on the flag.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Mexican Flan
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Yield: 12 Servings
8 Eggs; beaten
1 Stick butter
3 dr Tabasco? sauce; or more to
-taste
1 c Bisquick? baking mix
2 c Shredded cheddar cheese
1 Carton; (16 oz) cottage
-cheese
1 c Milk
1 cn (11 oz) Mexican style corn;
-drained
Sour cream; for garnish
Salsa; for garnish
Beat all ingredients in a large bowl and pour into a greased 13- x 9-inch
pan. Bake in a preheated 350? F oven for 50 minutes or until light brown.
Cut into 12 squares and top with sour cream and salsa.
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3 Bean Salad - Mexican Style
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Yield: 1 servings
5 Sliced bacon
1 Onion; chopped
2 tb Mustard
1 c Ketchup
1/2 c Vinegar
1/3 c Dark molasses
1/2 c Water
1 cn Red kidney beans; drained
-(18 oz)
1 cn Black beans; drained (18 oz)
1 cn White kidney beans; drained
-(18 oz)
Tabasco sauce; to taste
Cook bacon in heavy skillet until crisp. Transfer to paper towels to
drain. Crumble. Saute onion in drippings until tender. Stir in
mustard, ketchup, vinegar, molasses and water. Season with salt and
pepper. Stir in all beans and mix well. Pour mixture into baking
dish. Sprinkle with bacon. Cover and bake 45 minutes at 350 degrees.
Serve with Tabasco sauce. Yield: 4 to 5 servings.
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Aaron Tippin's Mexican Casserole
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Yield: 4 servings
1/2 kg Rice flour; sievedc 1 slice
-of
; bread
1 1/2 c Coconut water; about (360
-ml.)
Salt to taste
1 ts Sugar; (5 g.)
2 tb Toddy; (30 ml.)
3 c Coconut milk; extracted from
-1
; grated coconut (720
; ml.)
Oil for cooking
SOAK the bread in coconut water. Mix the rice flour, salt, sugar,
toddy and bread soaked in coconut water to obtain a soft dough. Cover
the dough with a muslin cloth and leave overnight (for 12 hours) to
rise. Add sufficient coconut milk to the dough and mix it to make a
thick batter.
Heat a small iron pan with side handles or a kadai. Grease it well
with oil. Pour in about five tablespoonfuls of the batter. Lift the
pan with the side handles and give it a circular twist till the pan
is coated right around with the batter. (Break an egg at this stage
into the centre of the hopper to make an egg hopper). Cover with a
tight fitting lid and cook on low heat till the sides or border is
crisp brown and lacy with a soft and cooked centre.
Serve with any of the sambols and hoddha. To prevent the hoppers from
sticking to the pan, fry the yolk of an egg in the pan before
preparing the hoppers.
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