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Recipes
4 Layer Nougat Bars
By Jahel
Line a 15x10x1-inch baking pan with foil, extending the foil over edges of the pan
- 12 ounce package semisweet chocolate pieces
- 1 ¼ cups butterscotch-flavored pieces
- 2 cups crisp rice cereal
- 1 ¼ cups sugar
- 1/3 cup butter
- 5 ounce can (2/3 cup) evaporated milk
- 7 ounce jar marshmallow creme
- ½ cup creamy peanut butter
- 1 ¾ cups cocktail peanuts or salted cashews, chopped
- 14 ounce bag vanilla caramels, unwrapped
- Chopped peanuts (optional)
Butterscotch Bites
By Jahel
Line a 13x9x2-inch pan with foil, extending the foil over edges of pan; set aside
- 1 ½ cups powdered sugar
- 1 cup creamy peanut butter
- 6 tablespoons butter melted
- 1 9 ounce package chocolate wafer cookies crushed
- 1/3 cup milk
- 3 tablespoons butterscotch or cheesecake instant pudding and pie filling mix
- ¾ cup butter softened
- ½ teaspoon vanilla
- 3 ½ cups powdered sugar
- ½ cup butterscotch-flavor pieces
- 1 teaspoon shortening
Mexican Chopped Chicken Salad with Jalapeno Dressing
By Jahel
For dressing, in a small bowl combine the first six ingredients (through paprika)
- ¼ cup sliced pickled jalapeño chile peppers finely chopped
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons snipped fresh cilantro
- 1 tablespoon lime juice
- ½ teaspoon paprika
- 1 – 2 tablespoon milk
- 1 cup canned yellow hominy, rinsed and drained and patted dry
- Cayenne pepper
- 4 cups shredded romaine lettuce
- 1 cup shredded cooked chicken
- 1 mango, halved and seeded and peeled and sliced
- 1 avocado halved and seeded and peeled and sliced
- cup grape tomatoes, halved
- ½ cup chopped orange or yellow sweet pepper
- Queso fresco crumbled (optional)
- Pumpkin seeds (pepitas) (optional)
Texas Style Beef Enchilada Casserole
By Jahel
Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pi...
- 1 pound ground chuck
- 1/2 medium-size red onion chopped
- 4 ounce can diced green chiles
- 12 (6-inch) corn tortillas cut into 1-inch pieces
- 10 3/4 ounce can cream of mushroom soup
- 2 1/4 ounce can sliced ripe black olives
- 1 cup mild enchilada sauce 1/2 cup sour cream
- 8 ounce block sharp Cheddar cheese shredded and divided Toppings: shredded lettuce, diced tomato, finely chopped red onion
Mexican Nachos
By Jahel
Preheat oven to 350°F. Arrange half of the tortilla chips on an 11- to 12-inch oven-going platter or pizza pan
- 1 recipe Fried Tortilla Chips or 5 cups purchased tortilla chips
- 1 ½ cups Refried Beans or canned refried beans
- 2 cups shredded cooked chicken or pork or beef, or Carnitas or desired meat filling
- 1 cup Mole Colorado or Quick Mole
- 2 cups shredded Chihuahua cheese or queso de Oaxaca or asadero cheese or shredded Mexican 4-cheese blend
- Toppers such as purchased guacamole; Corn and Queso; chopped tomato; sliced ripe olives; thinly sliced red onion wedges; crumbled cotija cheese; Mexican crema or sour cream; fresh cilantro; sliced fresh jalapeño chile peppers; and/or additional Mole
- Fried Tortilla Chips
- Vegetable oil for deep-fat frying (such as peanut or corn oil)
- 8 7 inche flour or corn tortillas
- Coarse salt (optional)
Beef Enchiladas
By Jahel
Preheat oven to 375°F. Lightly grease a 3-qt
- 1 pound lean ground beef
- 2 cloves garlic minced
- 1 jalapeño chile pepper seeded and finely chopped
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded Monterey Jack cheese (8 oz.)
- ½ cup sliced green onions
- 12 6- to 7-inch corn tortillas
- 1 28-oz. can enchilada sauce
Stuffed Churro Puffs
By Jahel
Preheat oven to 400°F. In a small bowl combine sugar and cinnamon
- 2 tablespoons sugar
- ¼ teaspoon ground cinnamon
- 1 cup water
- ½ cup butter
- teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 13.4 ounce can dulce de leche
- 3 cups Sweetened Whipped Cream or pudding or ice cream
Tres Leches Bread Pudding
By Jahel
Preheat oven to 350°F. Grease a 2-qt
- 4 cups 1-inch cubes dried* bollilo rolls or French baguette (about 6 oz.)
- ½ cup golden raisins or snipped dried prunes or apricots
- ¼ cup chopped roasted, salted pistachio nuts; toasted almonds; or walnuts (optional)
- 1 14 ounce can sweetened condensed milk
- cup plus 2 to 3 Tbsp. milk
- 5 ounce can evaporated milk
- 2 egg, lightly beaten
- ¼ cup butter melted
- ¼ cup granulated sugar or packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 2 ounces Mexican or semi-sweet chocolate chopped
Fajita Style Quesadillas
By Jahel
In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes...
- ½ medium red or green sweet pepper seeded and cut into bite-size strips
- ½ medium onion halved and thinly sliced
- 1 fresh serrano pepper halved and seeded and cut into thin strips
- 2 teaspoons vegetable oil
- 4 6-inch white corn tortillas
- Nonstick cooking spray
- ½ cup shredded Monterey Jack cheese (2 ounces)
- 2 thin slices tomato halved crosswise
- 1 tablespoon snipped fresh cilantro
- Light dairy sour cream (optional)
- Cilantro and lime wedges (optional)
Street Enchiladas
By Jahel
In a large saucepan heat the 1 tablespoon oil over medium-high heat
- 1 tablespoon vegetable oil
- ½ cup chopped onion (1 medium)
- 3 cloves garlic minced
- Salt
- 1 14.5 ounce can petite diced tomatoes undrained
- 2 tablespoons ground ancho chile pepper
- 2 tablespoons ground pasilla chile pepper
- ¼ teaspoon cayenne pepper
- 28 ounce can red enchilada sauce (do not use green enchilada sauce)
- ¾ cup beef broth or vegetable broth
- ½ ounce unsweetened chocolate chopped (1-1/2 tablespoons chopped)
- 1 tablespoon honey
- Corn oil or vegetable oil for frying
- 20 6 inches corn tortillas