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  <title>Latest Mexican Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
  <link>http://freerecipes.eu/category/mexican-recipes/51/1/index.html</link>
  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
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  <managingEditor>ivanov@freerecipes.eu (Ivan Ivanov)</managingEditor>
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  <item>
   <title><![CDATA[Recipe: Chicken With Avocado Salsa]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/chicken-with-avocado-salsa/531/index.html</link>
   <pubDate>Mon, 30 Nov 2009 11:38:41 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/chicken-with-avocado-salsa/531/index.html</guid>
   <description><![CDATA[ Arrange chicken around the edges of a 9" pie plate or baking dish. Sprinkle with chili powder, salt and pepper. Cover with vented plastic wrap. Rotating dish midway through cooking, microwave on high 5 to 6 minutes;  set aside. 

Peel, seed and chop avocado. Combine with lime juice in a small bowl. Add salsa, tomato and green onions; toss gently. Slice cooked chicken, lengthwise, into 1 to 2" strips and arrange on tortillas, making 4 servings. Top with salsa. 

Microwave on 50 % (medium) 2 minutes or until heated.

 Makes 4 servings.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Chocolate Chip Mexican Wedding Cakes]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/chocolate-chip-mexican-wedding-cakes/471/index.html</link>
   <pubDate>Sun, 1 Nov 2009 14:32:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/chocolate-chip-mexican-wedding-cakes/471/index.html</guid>
   <description><![CDATA[ Preheat oven to 375'F. In large mixer bowl, cream butter, confectioner's sugar and salt. Beat in vanilla. Gradually beat in flour; stir in chips and pecans. Shape level tablespoonfuls of dough into 1-inch balls. Place on ungreased baking sheets. Bake in preheated 375'F oven for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift confectioner's sugar over hot cookieson baking sheets. 

Let stand for 10 minutes. Remove to wire racks to cool completely. Sprinkle with additional confectioner's sugar if desired. Store in airtight containers.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Meatballs con Queso]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/meatballs-con-queso/386/index.html</link>
   <pubDate>Thu, 22 Oct 2009 15:17:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/meatballs-con-queso/386/index.html</guid>
   <description><![CDATA[ Mix first 7 ingredients and shape into 1" balls. Fry in oil. Remove cooked meatballs from skillet; in same skillet, on low heat, stir in chilies, cheese, taco seasoning and 3/4 cup water. Simmer till cheese is melted, stirring constantly.

Return meatballs to mixture in skillet cover and simmer until completely  heated throughout. Serve immediately with hot corn bread. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Lazy Enchiladas]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/lazy-enchiladas/385/index.html</link>
   <pubDate>Thu, 22 Oct 2009 15:16:22 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/lazy-enchiladas/385/index.html</guid>
   <description><![CDATA[ 1. Water saute onion,pepper garlic, until onion translucent. 
2. Add spices and let them coat the onion mixture. 
3. Add mushrooms and let cook briefly for 1-2 minutes. 
4. Add can of stewed tomatoes and bring to simmer. 
5. Reduce heat and simmer for 10 minutes. 
6. Add corn and simmer for 10 more minutes. 
7. Add beans and simmer for 5 minutes. 
8. Warm tortillas so they are pliable, and with a slotted spoon scoop mixture in tortilla, roll, and place on dinner plate.  With tablespoon, take liquid and pour over tortillas. Repeat until done.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Supper Nachos]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/supper-nachos/384/index.html</link>
   <pubDate>Thu, 22 Oct 2009 15:14:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/supper-nachos/384/index.html</guid>
   <description><![CDATA[ 1.  Heat skillet at med-hi temperature; brown meat and onions. 
2.  Drain well in colander removing all grease.
3.  Return meat and onions to skillet add cumin and mix well.
4.  In a large mixing bowl, combine refried beans and taco seasoning mix; blend well.
5.  Add grated M. Jack cheese to bean mixture; mix together. 
6.  Spread refried beans in shallow rectangular 9 x 13 pan. 
7.  cover bean mixture with browned meat and onions. 
8.  Sprinkle chiles evenly over meat.  Top with grated chedder cheese. 9.  Pour salsa over cheese.(May be made ahead and refrigerated at this point~DO NOT FREEZE!) 
10. Bake uncovered in 400 degrees oven for 20 to 25 minutes or until thoroughly heated.
11. Place tortilla chips around edge of meat/beans dish and garnish as 
desired.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Jalapeno Chicken Fajitas]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/jalapeno-chicken-fajitas/383/index.html</link>
   <pubDate>Thu, 22 Oct 2009 15:12:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/jalapeno-chicken-fajitas/383/index.html</guid>
   <description><![CDATA[ Marinate chicken breasts in lime juice, water and garlic. Broil or grill chicken; slice thinly and serve in flour tortillas with other ingredients.

 Makes 8 fajitas.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Arroz Verde (Green Rice)]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/arroz-verde-green-rice-/382/index.html</link>
   <pubDate>Thu, 22 Oct 2009 15:10:51 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/arroz-verde-green-rice-/382/index.html</guid>
   <description><![CDATA[ Roast the chilies or peppers, remove their skins, stems, seeds and thick white membranes and discard.
Chop the chilies into chunks. Combine 1 cup of the chunks and 1/2 cup of stock in the jar of a blender and blend at high speed for 15 seconds.  Then gradually add the remaining chilies and the parsley, onions, garlic, salt and pepper, blending until the mixture is reduced to a smooth puree. (To make the sauce by hand, puree the chilies, parsley, onions and garlic, a cup or so at a time, in a food mill set over a bowl. Discard any pulp left in the mill. Stir in 1/2 cup of stock and the salt and pepper.) Pour the oil into a 2 to 3 quart casserole and set it over moderate heat. When the oil is hot but not smoking, add the rice and stir constantly for 2 to 3 minutes until the grains are coated with oil. Do not let them brown. Now add the pureed chili mixture and simmer, stirring occasionally, for 5 minutes.

Meanwhile, bring the remaining 3 1/2 cups of stock to a boil in a small saucepan and pour it over the rice. Return to a boil, cover the casserole and reduce the heat to its lowest point. Simmer undisturbed for 18 to 20 minutes, or until the rice is tender and has absorbed all the liquid.  Before serving, fluff the rice with a fork. If the rice must wait, remove the cover and drape the pan loosely with a towel. Place in a preheated 250 degree (F) oven to keep warm.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Almond Red Sauce]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/almond-red-sauce/381/index.html</link>
   <pubDate>Thu, 22 Oct 2009 15:08:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/almond-red-sauce/381/index.html</guid>
   <description><![CDATA[ Place almonds in food processor work bowl fitted with steel blade or in 
blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is 
tender. Stir in remaining ingredients except almonds.
Heat to boiling; reduce heat.  Simmer 1 minute stirring constantly; stir in almonds.  Serve hot. Makes about 1 3/4 cups of sauce.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Acapulco Chicken (En Escabeche)]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/acapulco-chicken-en-escabeche-/308/index.html</link>
   <pubDate>Wed, 14 Oct 2009 15:01:05 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/acapulco-chicken-en-escabeche-/308/index.html</guid>
   <description><![CDATA[ Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan.  Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes.  Add cilantro to chicken mixture. 

Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead).  Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers." .

 Makes 6 servings
]]></description>
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  <item>
   <title><![CDATA[Recipe: Quick and Easy Mexican Bean Soup ]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/quick-and-easy-mexican-bean-soup-/150/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:55:05 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/quick-and-easy-mexican-bean-soup-/150/index.html</guid>
   <description><![CDATA[ In a 3-quart saucepan, cook bacon until crisp. Remove with slotted spoon. Cook onion in drippings until tender but not brown. Return bacon to saucepan. Add remaining ingredients and bring to a boil, stirring occasionally. Reduce heat. Cover and simmer 15 minutes. ]]></description>
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  <item>
   <title><![CDATA[Recipe: Arroz con Pollo]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/arroz-con-pollo/94/index.html</link>
   <pubDate>Sun, 13 Sep 2009 11:55:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/arroz-con-pollo/94/index.html</guid>
   <description><![CDATA[ Heat oil, brown chicken on both sides.  Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper.

Cover and cook for 20 minutes.  Add rice, stir well, cover again and simmer for 30 minutes longer,  or until all liquid has been absorbed and chicken is tender.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Mexican  Supper]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/mexican-supper/50/index.html</link>
   <pubDate>Sat, 12 Sep 2009 08:59:11 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/mexican-supper/50/index.html</guid>
   <description><![CDATA[ Cook meat and green pepper in skillet.  In blender, blend cabbage and onion. Drain cabbage mixture.  

In saucepan, put tomato juice, cabbage and veal mixtures.  Add salt and pepper to taste.  Add chili powder.  

Cook until cabbage is done.]]></description>
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  <item>
   <title><![CDATA[Recipe: Anticuchos]]></title>
   <link>http://freerecipes.eu/free-recipe/mexican-recipes/anticuchos/32/index.html</link>
   <pubDate>Tue, 8 Sep 2009 16:58:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/mexican-recipes/anticuchos/32/index.html</guid>
   <description><![CDATA[ In a blender or food processor, grind the jalapenos and peeled garlic to a pulp.  Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade.  Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices.]]></description>
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