Drunken Mexican Chicken (Pollo Boracho)

mexican pollo borracho drunken chicken recipe


1 Broiler-fryer chicken, cut -into serving pieces
1/4 c Corn oil
1 1/4 ts Salt
1 ts Paprika
3/4 ts Ground black pepper
1/2 ts Crushed oregano
1/2 ts Cumin seed
1/4 ts Garlic powder
1 Cube chicken bouillon, -crushed  16 oz Can tomatoes, chopped (or -substitute fresh ones)
1 lg Onion, sliced
5 md Zucchini, sliced
1 c Red Burgundy wine

Cooking Instructions:

Heat corn oil in Dutch oven over medium heat. Add chicken and brown well on all sides. Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon.

Reduce heat to medium low; add tomatoes, onion, zucchini and wine. Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done. Excellent when served with brown rice, pinto beans and avocado fruit salad.
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4th of July Ice Cream Cake

ice cream flag cake


1 prepared angel food cake (10 inches)
2 quarts strawberry ice cream, softened
1 quart vanilla ice cream, softened
2 1/2 cups whipping cream
2 tablespoons confectioners' sugar
Decorative mini paper flags, optional

Cooking Instructions:

Cut cake horizontally into four equal layers. Place bottom layer on a serving plate; spread with half of the strawberry ice cream. Immediately place in freezer. Spread second cake layer with vanilla ice cream; place over strawberry layer in freezer. Spread third cake layer with remaining strawberry ice cream; place over vanilla layer in freezer. Top with remaining cake layer. In a mixing bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form. Frost top and sides of cake. Freeze until serving. Decorate with mini flags if desired.
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Blueberry and Custard Filled Star Puffs

blueberry and custard filled star puffs recipe


1 sheet (from a 17 ounce package) frozen puff pastry, thawed
1 package (3-3/8 ounce) instant vanilla pudding and pie filling mix
1 cup milk
8 ounces sour cream
2 cups fresh blueberries (1 pint)
1 tablespon sugar
1/2 teaspoon grated orange zest
1 tablespoon chopped fresh mint (optional)
Confectioner's sugar

Cooking Instructions:

To prepare stars:

Carefully unfold puff pastry on a work surface. With a rolling pin, roll pastry out 1/2" wider than its original dimension. Using a 3-inch star shaped cookie cutter, cut out 12 stars. With a spatula place stars 1 inch apart on an ungreased baking sheet. Bake until puffed and golden, about 15 minutes. Transfer stars to a wire rack, cool slightly. Using a sharp knife, cut stars in half, horizontally, cool completely.

To prepare sauce:

In a medium bowl place pudding mix and milk. Using an electric mixer, beat until mixture is smooth, about two minutes. Fold in sour cream. Cover and refrigerate until thickened, about 15 minutes.

In another medium bowl combine blueberries, sugar, mint and orange zest. Cover and refrigerate until ready to serve.

Using a small strainer sprinkle tops of stars with confectioner's sugar, set aside.

Serving Suggestions: To serve

On each dessert plate place two star bottoms, spoon 1/3-cup sauce and 1/3-cup blueberries onto stars and top with reserved star tops.
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Lemon Strawberry Stars

recipes for strawberry lemonade cake


1 pound cake loaf (about 12 ounces)
1 package (for serving size) Jell-O instant putting and pie filling , lemon flavor
2 cups cold milk
Sliced strawberries

Cooking Instructions:

Slice pound cake horizontally into five layers. Cut each layer into 2 star shapes with a large cookie cutter.

Prepare the pudding mix with the milk as directed on the package.

Top 1/2 of the pound cake stars with 1/2 of the sliced strawberries and 1/2 of the pudding.

Serving Suggestions:

Serve with Strawberry Sauce if desired.
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Patriotic Poke Cake

american flag jello poke cake recipe


2 baked 9-inch round white cake layers, cooled
2 cups boiling water, divided
1 (3 ounce) package JELL-O Brand Gelatin, any red flavor
1 (3 ounce) package JELL-O Brand Berry Blue Flavor Gelatin
1 (8 ounce) container COOL WHIP Whipped Topping, thawed, divided

Cooking Instructions:

1. Place the cake layers, top sides up, in 2 9-inch round cake pans. Pierce the cake with a large fork at 1/2-inch intervals.

2. Stir 1 cup of the boiling water into red and Berry Blue gelatin in separate bowls 2 minutes until completely dissolved. Carefully pour red gelatin over 1 cake layer and Berry Blue gelatin over second cake layer. Refrigerate 3 hours.

3. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping.

4. Refrigerate 1 hour or until ready to serve. Garnish with fresh fruit, if desired. Store leftover cake in refrigerator.
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Patriotic Potato Salad

patriotic potato salad recipe


1 1/2 pounds red potatoes, unpeeled
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped celery
1/2 cup pitted ripe olives, halved
1/4 cup chopped flat-leaf parsley
2 green onions, thinly sliced
1/2 cup olive oil
1/4 cup spicy brown mustard
3 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon dried oregano, crumbled
1/8 teaspoon freshly ground pepper

Cooking Instructions:

Wash and quarter the potatoes. Cook the potatoes in boiling water about 10 minutes or until tender; drain.

Place the potatoes in a large bowl. Add the next 7 ingredients; toss gently.

Combine olive oil and remaining ingredients into a bowl; stir well.

Pour the dressing over vegetable mixture and toss gently to combine. Cover and chill.
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Star-Spangled Strawberries

melted chocolate strawberries recipe


Chocolate,vanilla bark or chocolate chips with 1 tsp
Shortening red, white and blue sprikles or stars

Cooking Instructions:

Select some large, firm strawberries. Wash and pat dry. Dip one side of each strawberry in either melted semi-sweet dipping chocolate or vanilla-flavored almond bark. (If using melted chocolate chips, add 1 teaspoon of shortening to thin.) Immediately roll coated side of the strawberry in chopped nuts, coconut, or red, white, and blue candy sprinkles. Place on wax paper until chocolate is set.
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Star-Studded Cupcakes

easy chocolate cupcakes recipe


Chocolate Cutouts, if desired (below)
2 cups all-purpose flour
2 cups sugar
3/4 cup sour cream
1/4 cup shortening
1 cup water
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 ounces unsweetened baking chocolate, melted and cooled
One tub sour cream white or sour cream chocolate ready-to-spread frosting

Cooking Instructions:

Make Chocolate Cutouts.

Heat oven to 350-degrees. Line 36 regular-size muffin cups with paper baking cups.

Beat remaining ingredients except frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high-speed three minutes, scraping bowl occasionally. Pour batter into muffin cups, filling each 1/2 full.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Cool completely, about 30 minutes. Spread with frosting. Garnish with Chocolate Cutouts.

Serving Suggestions:

Chocolate Cutouts


1 bar (4 ounces) sweet baking chocolate or 4 ounces semisweet baking chocolate.


Melt chocolate over low heat, stirring frequently. Place waxed paper on cookie sheet. Spread melted chocolate in 8-inch square on waxed paper. Refrigerate until firm, about one hour. Before cutting, remove chocolate from refrigerator and let stand until room temperature. Cut with cookie cutters of desired shapes and sizes. Refrigerate until ready to place on cupcakes. Carefully peel cutouts off waxed paper, handling as little as possible. If desired, dip half of each cutout into melted white baking chocolate and refrigerate until set.

Additional Comments:

You can substitute a cake mix to simplify the recipe. Follow the directions on the package.
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Popsicle Rockets

popsicle rockets recipe


Red juice (red raspberry, cherry, cranberry)
Blue juice (blue Kool Aid, Gatorade, blue raspberry) white juice (lemonade, coconut juice drink)
Red string licorice for fuse
3 ounce paper cups
Popsicle Sticks

Cooking Instructions:

Line up several 3-ounce paper cups on a baking sheet. Pour 2-tablespoons of red juice into each cup. Freeze two to three hours until firm-slushy.

Remove from freezer and poke a popsicle stick into the center of each cup of juice. Add 2tablespoons of white juice and freeze two to three hours.

Remove from freezer. Top off with blue juice and freeze one to two hours until slushy.

Remove from freezer and insert a 2 or 3-inch string of licorice into each popsicle. Freeze until hard. Peel off paper cups to serve.
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Pretzel Sparklers

red white and blue pretzels


1 bag of pretzel rods
1 bag of Nestle's white chocolate morsels, melted
Sprinkles (red, white and blue) or star decorations

Cooking Instructions:

Melt the white chocolate morsels according to the package directions. While chocolate is hot, dip the pretzel rods halfway into the melted chocolate. Sprinkle the star decorations or the red, white and/or blue sprinkles onto the chocolate on each pretzel rod before the chocolate cools. Place coated pretzel rod on waxed paper or in a cup (decorated side up) to dry and cool.
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Grilled Brioche and Country Ham Sandwich with Tarragon Mayonnaise

grilled brioche and country ham sandwich with tarragon mayonnaise recipe


12 brioche slices, approximately 1/3" thick each
1/2 cup melted butter
2 cups gruyere cheese, grated
12 Virginia ham slices, 1/16" thick slices
1/3 cup mayonnaise
1 teaspoon whole grain mustard
1 teaspoon fresh tarragon, chopped
salt & pepper to taste


Take brioche slices and form sandwiches with ham & cheese slices. Brush sandwiches with melted butter on both sides and grill (An electric grill, outdoor grill or cast iron grill pan can be used.). Be sure to achieve a high enough heat to achieve grill marks and cheese to melt thoroughly. Remove from heat and allow sandwiches to rest. Combine mayo, mustard herbs and seasoning, mix to combine. Cut sandwiches into 1/4 and serve with Tarragon mayo on the side. Cook Well.
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Grilled Peppers & Zucchini Salad with Mint Onion Relish

grilled peppers and zucchini salad with mint onion relish recipe


2 Red Peppers, washed & brushed with olive oil
3 each zucchini, washed & brushed with olive oil
2 tablespoons olive oil
2 red onion, peeled and minced
1 tablespoon olive oil
1/4 cup sugar
1/4 cup water
1 tablespoon fresh mint, chopped
1/4 cup lemon vinaigrette (3 to 1 olive oil to lemon juice)
salt & pepper to taste


Grill peppers (or roast in 400° oven) until skin is chared and blistered. Place peppers in a bowl and cover with foil to steam skins to help peel. Remove skins. Peel and remove seeds and ribs. You should be left with only the roasted meat of the peppers. Cut flesh into 3" X 1/3" strips. Cut zucchini on a straight bias angle, season with salt and pepper. Grill in two different positions to give proper grill marks, a crisscross effect. Repeat on flip side.

In a 10" pan, heat oil and sauté minced onions until translucent, approximately four minutes. Add sugar and water and season with salt & pepper. Cook until onion mixture is almost dry. Allow to cool, add chopped mint. Mix peppers with relish and add lemon dressing. Adjust seasoning with salt & pepper. Shingle grilled zucchini on platter and top with peppers. Cook well.
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Picnic Fruit Salad

mixed fruit salad recipe


2 md Cans of pineapple tidbits   
6 oz Can or orange juice, frozen   
1 pk Instant lemon pudding   
3 Bananas, sliced   
1 cn Pears, 2 1/2 lb.
2 1/2 lb Can of apricots, chopped
2 1/2 lb Can of peaches, chopped   
1 cn Mandarin oranges, drained


Drain pineapple and dissolve orange juice in the juice from the cans of pineapple.

Mix in juice,  instant pudding, sliced bananas, pears, apricots and peaches.

Add drained oranges and pineapple. Mix and let stand for 24 hours  in refrigerator.
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Angie's Potato Salad

angie's potato salad recipe


8 Large potatoes 
1/2 c  Mayoniase   
4 Hard boiled eggs   
1 ts Dijon Mustard   
1 ds Garlic powder   
1 ds Salt and pepper to taste


Wash, peel, and cube potatoes, then boil in lightly salted water until tender.

Chop hard boiled eggs.

When potatoes are ready, rinse with cool water, but it is not necessary for them to be cold.

Mix potatoes, eggs, mayonaisse, and mustard in medium bowl. Stir in salt, pepper and garlic powder (if necessary, adjust mayoniasse and mustard amounts to taste.

Variations: Add celery, green onions, green peppers, etc.
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Truffled Deviled Eggs

truffled deviled eggs recipe

Yield: 24 pieces


12 whole eggs, hard-boiled and split lengthwise. Whites and yolks separated.
1/2 cup mayonnaise
2 tablespoons chives, minced
1/4 teaspoon dry mustard
1/4 teaspoon truffle oil
1 black truffle, minced & peeled
salt & pepper to taste
1 tablespoon snipped chives


Mix egg yolks with Mayo and chives and remaining ingredients, except egg whites! Mash with a fork until mixture is creamy. Fit a pasty bag with a star tip and fill bag with egg mixture. Pipe yolks into the egg whites (A plastic sandwich bag can be used with a corner cut off if no pasty bag is available.). Garnish with snipped chives. Cook Well.
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Dijon Pasta Salad

dijon mustard pasta salad recipes


1 lb Rotini, tricolor 
2/3 c  Oil   
2 tb Cider vinegar   
2 ts Mustard, Dijon 
2/3 c  Mayonnaise   
2 lg Celery stalk; chopped   
6 sl Bacon, thick; cooked/chopped   
2 Eggs; hard-cooked chopped   
2 Scallion; chopped 
1/2 ts Salt         


Cook pasta in boiling water just until done, usually 10 to 12 minutes.

Drain and rinse thoroughly under under cold running water to stop the cooking process.

In a large bowl, whisk together oil, vinegar, mustard and mayonnaise.

Add the pasta, celery, bacon, eggs, scallion, salt, and paprika to the dressing and mix carefullly. Adjust seasoning if necessary. Chill thoroughly before taking to picnic.
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Potato Salad Popover

potato salad popover recipe

Yield: 6 servings


2 puff pastry sheets
18 fingerling potatoes, washed & poached until tender
1/4 cup Parmesan cheese grated
2 teaspoon mayonnaise
1 teaspoon cider vinegar
salt & pepper to taste
1/4 cup fine herbs (mix of chopped fresh parsley, thyme & tarragon)
1/2 cup egg wash mixed with 1/4 cup water


Flour a work surface; roll out puff pastry to 1/8" thick and cut into 31/2 X 31/2" squares. Dock with a fork or docker. Place on floured parchment paper, cover & refrigerate for 30 minutes. In the meantime in a stainless steel bowl, combine potatoes with cheese, mayo, vinegar, seasoning and herbs. Mix until all ingredients are combined. Remove dough from refrigerator, place on work surface. Mound a small amount of potato salad in the center of each puff pastry square. Brush edges with egg wash. Fold dough over from one point to the other, making a triangle. Seal the edges by pressing down with a fork, making an airtight seal; brush the popover with egg wash. Bake at 400° until puff pastry is golden brown, about 25 minutes. Cool on a wire rack.
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Baby Carrots and Saffron Aioli

baby carrots and saffron aioli recipe


18 baby carrots, peeled and blanched to al’dente 
1 cup mayonnaise 
1 teaspoon saffron threads 
12 garlic cloves 
salt & pepper to taste 
2 teaspoons lemon juice


In a food processor combine all ingredients, except carrots to a smooth consistency. Remove and place in a serving dish, cover & chill. When mixture has cooled lay baby carrots on top and serve!

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Smoky BBQ Beans with Jalapeno

smoky bbq beans recipe


1 16-ounce package dried pinto beans (about 2 1/4 cups)
1 1/2 pounds smoked turkey wings, cut apart at joints, or smoked ham hocks
2 tablespoons olive oil
2 1/4 cups chopped onions
2 jalapeno chilies, minced
2 garlic cloves, minced
1-cup ketchup
1/3 cup (packed) golden brown sugar
2 tablespoons spicy brown mustard (such as Gulden’s)
1 teaspoon Worcestershire sauce


Place beans in large bowl. Pour enough water over beans to cover by 3 inches. Let stand overnight. Drain. Transfer beans to large pot; add turkey wings. Add enough water to pot to cover beans and turkey wings by 1 inch. Bring to boil. Reduce heat to low and simmer until beans are just tender, about 45 minutes. Drain, reserving cooking liquid and bean-turkey mixture separately. Cut meat from turkey wings and coarsely chop; discard skin and bones.

Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium heat. Add onions and sauté until golden, about 10 minutes. Add jalapeno and garlic; sauté 1 minute. Stir in ketchup, brown sugar, mustard, and Worcestershire sauce, then beans and turkey. Add enough reserved bean cooking liquid (about 2 cups; reserve remaining cooking liquid) to pot to almost cover beans. Bring to boil. Transfer pot to oven. Bake uncovered until beans are very tender and liquid thickens, about 45 minutes. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Before serving, bring to simmer, adding more reserved cooking liquid to moisten, if desired.)

Makes 8 to 10 servings.
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Firecracker Steaks (4th of July Style)

firecracker sirloin steaks recipe


2/3-cup virgin olive oil or vegetable oil
1/8 cup lemon juice
1/4-cup limejuice
2 tablespoons green chilies, chopped
1 clove garlic, minced
2 lbs. sirloin steak


Mix together the oil, lemon/lime juice, chilies and garlic in a roasting pan. Add steaks and marinate for several hours or overnight in the refrigerator. When grill is hot, add steaks and grill for 5 minutes on each side for medium, or longer for well-done steaks. Serve with salsa. Serves 4.
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Patriotic Fruit Platter

patriotic fruit platter recipe


Assorted fruit:

Red apples, sliced
Red grapes
Watermelon, cubed

Blueberries  Dip:

1 (8-oz) carton blueberry yogurt
1 (8-oz) package cream cheese, softened

Cooking Instructions:

Wash, drain, and prepare fruit. (Dip apples in orange or pineapple juice to keep them white.) Mix blueberry yogurt and softened cream cheese together until smooth. Pour into a 2-cup dish and set in middle of fruit platter. Arrange fruit on platter, alternating the red fruits with the white apples, and using a string of blueberries as a dividing line. Chill.
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Stars and Stripes Pastry

stars and stripes pie recipe


1 sheet frozen puff pastry dough
1 egg, lightly beaten
1-1/2 cups cold half and half or milk
1 package Instant Pudding and Pie filling, French Vanilla or the Vanilla flavor  Blueberries Raspberries
Cool Whip Whipped Topping, thawed
Thaw puff pastry as directed on package. Unfold pastry to 10 X 9 in. rectangle. Cut 4 (1/2-inch) strips from 1 ( 9 inch) side of rectangle. Remaining rectangle will measure 9 X 8 inches). Cut 1 inch off each of 2 strips to make 2 ( 8 inch) strips; discard 1 inch pieces. (You should have 2 ( 8 in. strips) and 2 ( nine inch strips.)

Cooking Instructions:

Place pastry on baking sheet. Brush with egg. Place strips on top of each side of rectangle to form rim; lightly press strips to base. Brush strips with egg. Pierce bottom of pastry in several places with fork. Chilled 20 minutes. Meanwhile, pre-heat oven to 425 degrees. Bake pastry for 12 to 15 minutes or until golden.( Its center of pastry rises, gently press down with four.) cool on rack.

Pour half and half into small bowl. And pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Spoon pudding into pastry shell. Chill until set, about 1 hour.

Arrange fruit on top of pudding in alternating stripes of blueberries and raspberries. Pipe "stars" of whipped topping around borders. Makes 8 to 10 servings.

Prep time: 20 minutes.

Chilled time: one-hour.
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Patriotic Potato Melt Casserole

potato onion casserole cheese


8 medium potatoes with skins on them
1 pound of Velvetta mild Mexican cheese
1/2 cup onion chopped
3 slices of bread
1 stick of butter
1 teaspoon parsley
1 teaspoon paprika

Cooking Instructions:

Cut the potatoes into same size chunks and boil them until tender. They can be a little undercooked.

Put them into a baking dish.

Saute onions in butter and then put over potatoes.

Sprinkle spice over potatoes.

Cube cheese and put on potatoes.

Cube the three slices of bread and put on cheese.

Melt stick of butter and pour over everything.

Sprinkle on more spices for an attractive apperance.

Bake @ 350 degrees for about a half hour.
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Patriotic Cheesecake

4th of july cheesecake recipes


3 cups vanilla wafer crumbs
4 tablespoons margarine, melted
3 tablespoons measurable sweetener/sugar substitute
1 envelope (1/4 ounce) unflavored gelatin
1 cup skim milk
2 packages (8 ounces each) reduced fat cream cheese, softened 1 package (3 ounces) reduced fat cream cheese, softened
2 tablespoons lemon juice
1 tablespoon grated lemon rind 2 teaspoons vanilla
1/3 to 1/2 cup measurable sweetener/sugar substitute
1 pint blueberries
2 pints raspberries

Cooking Instructions:

Mix crumbs, margarine and 3 tablespoons sugar substitute in medium bowl; pat evenly on bottom of jelly roll pan, 15 X 10 inches.

Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.

Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2 cup NutraSweet® Spoonful™. Pour mixture over crust; refrigerate until set, 3 to 4 hours.

Before serving, decorate to look like a flag, using the blueberries for the stars, the raspberries for the stripes.
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