oh yes still quite more southwest repices
(2 ratings)
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If you cant find prickly pear cactus for PORK TENDERLOIN NOGALES Use two papayas.
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(2 ratings)
Ingredients For oh yes still quite more southwest repices
- SPECIAL DINNEWR
- PORK TENDERLOIN NOGALES
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3 lbpork
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1/2 ccornmeal
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2eggs slightly beaten
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1/4 cchopped chive
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2 mdonion chopped
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1/4 cchopped jalapeno peppers
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salt and pepper to taste
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1/4 cbutter
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2ears prickly pear cactus
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1papaya
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2 Tbsphoney
- RICE CALIENTE
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1 lblean ground beef
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1chopped onion
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1 tspsalt
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1 tspgarlic salt
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1 ctomato with green chiles
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3 ccooked rice
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1 cshredded mottery jack cheese
- FLOUR TORTILLA
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2 cunbleached flour
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2 cwhole wheat flour
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4 tspbaking powder
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1 1/2 tspsalt
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1/4 cshortening
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1 c( about ) water
- FIESTA BANANA CAKE
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1/2 cbutter softened
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1 1/3 csugar
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2eggs
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1 tspvanilla extract
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1 cmashed bananas
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2 csifted flour
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3/4 tspsalt
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1/2 csour milk
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1 tspbaking powder
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1 tspbaking soda
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3 cwhipped cream
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cherries
- MEXICAN FRUIT PUNCH
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1papaya
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3bananas
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3apples peeled
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1 csugar
How To Make oh yes still quite more southwest repices
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1FOR: PORK TENDERLOIN NOGALES Cut pork tenderloins into 8 medallions.Combine cornmeal, eggs, chives, onion, jalapeno pepper, salt and pepper in a bowl. Mix well
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2Melt butter in a large baking dish. Spread batter on both sides of medallions. Place medallions into baking dish.
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3Bake covered at 350 degrees for 20 minutes or until done to taste.
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4Remove needles from pear cactus, place cactus in boiling water to cover. Cook for 5 minutes rinse in cold water, chop cactus
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5Peel papaya chop fine. Combine cactus, papaya and honey in bowl mix well. Serve over tenderloin. Yield 8 servings
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6FOR: RICE CALIENTE Brown ground and onion in skillet stirring frequently, drain.
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7Add salt, garlic salt, tomatoes with green chiles rice and sour milk. Mix well
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8Spoon into buttered 1 1/2 quart baking dish. sprinkle with cheese.
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9Bake at 350 degrees for 20 minutes or until heated through. Yield 8 servings
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10FOR: FLOUR TORTILLA Sift flour, baking powder, and salt into bowl. Cut in shortening until crumbly. Add enough water to make medium dough. Kneed for 5 minutes . Let stand covered for 30 minutes.
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11Divide into 10 to 12 portions shape into balls. Roll each into 1/8 inch thick circle.
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12Bake 1 at a time on both sides on hot griddle pressing lightly to collapse bubbles and flatten tortilla.
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13Stack tortillas in a cloth towel to keep warm. Yield 10 to 12 tortillas.
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14FOR: FIESTA BANANA CAKE Cream nutter and sugar in mixing bowl until light. Blend in eggs, vanilla and bananas
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15Add flour and salt alternately with sour milk mixing well after each addition
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16Stir in baking powder,and baking soda. Pour into greased and floured9 by 13 cake pan
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17Bake at 375 degrees for 25 minutes. Cool completely.
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18Frost with whipped cream. Garnish with cherries arranged as flower petales. Store in refrigerator. Yield 8 to 12 servings
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19FOR: MEXICAN FRUIT PUNCH Cut papaya, bananas and apples into chunks.
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20Process with sugar, cinnamon, and ice water in blender until smooth and creamy.Yield 10 servings
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for OH YES STILL QUITE MORE SOUTHWEST REPICES:
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