oh yes still quite more southwest repices
(2 RATINGS)
If you cant find prickly pear cactus for PORK TENDERLOIN NOGALES Use two papayas.
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Ingredients
- SPECIAL DINNEWR
- PORK TENDERLOIN NOGALES
- 3 pounds pork
- 1/2 cup cornmeal
- 2 - eggs slightly beaten
- 1/4 cup chopped chive
- 2 medium onion chopped
- 1/4 cup chopped jalapeno peppers
- - salt and pepper to taste
- 1/4 cup butter
- 2 - ears prickly pear cactus
- 1 - papaya
- 2 tablespoons honey
- RICE CALIENTE
- 1 pound lean ground beef
- 1 - chopped onion
- 1 teaspoon salt
- 1 teaspoon garlic salt
- 1 cup tomato with green chiles
- 3 cups cooked rice
- 1 cup shredded mottery jack cheese
- FLOUR TORTILLA
- 2 cups unbleached flour
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/4 cup shortening
- 1 cup ( about ) water
- FIESTA BANANA CAKE
- 1/2 cup butter softened
- 1 1/3 cups sugar
- 2 - eggs
- 1 teaspoon vanilla extract
- 1 cup mashed bananas
- 2 cups sifted flour
- 3/4 teaspoon salt
- 1/2 cup sour milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups whipped cream
- - cherries
- MEXICAN FRUIT PUNCH
- 1 - papaya
- 3 - bananas
- 3 - apples peeled
- 1 cup sugar
How To Make oh yes still quite more southwest repices
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Step 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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Step 2Melt butter in a large baking dish. Spread batter on both sides of medallions. Place medallions into baking dish.
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Step 3Bake covered at 350 degrees for 20 minutes or until done to taste.
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Step 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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Step 5Peel papaya chop fine. Combine cactus, papaya and honey in bowl mix well. Serve over tenderloin. Yield 8 servings
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Step 6FOR: RICE CALIENTE Brown ground and onion in skillet stirring frequently, drain.
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Step 7Add salt, garlic salt, tomatoes with green chiles rice and sour milk. Mix well
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Step 8Spoon into buttered 1 1/2 quart baking dish. sprinkle with cheese.
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Step 9Bake at 350 degrees for 20 minutes or until heated through. Yield 8 servings
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Step 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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Step 11Divide into 10 to 12 portions shape into balls. Roll each into 1/8 inch thick circle.
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Step 12Bake 1 at a time on both sides on hot griddle pressing lightly to collapse bubbles and flatten tortilla.
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Step 13Stack tortillas in a cloth towel to keep warm. Yield 10 to 12 tortillas.
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Step 14FOR: FIESTA BANANA CAKE Cream nutter and sugar in mixing bowl until light. Blend in eggs, vanilla and bananas
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Step 15Add flour and salt alternately with sour milk mixing well after each addition
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Step 16Stir in baking powder,and baking soda. Pour into greased and floured9 by 13 cake pan
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Step 17Bake at 375 degrees for 25 minutes. Cool completely.
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Step 18Frost with whipped cream. Garnish with cherries arranged as flower petales. Store in refrigerator. Yield 8 to 12 servings
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Step 19FOR: MEXICAN FRUIT PUNCH Cut papaya, bananas and apples into chunks.
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Step 20Process with sugar, cinnamon, and ice water in blender until smooth and creamy.Yield 10 servings
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Fruit Appetizers
Category:
Cakes
Category:
Punches
Category:
Meat Appetizers
Culture:
Mexican
Tag:
#Healthy
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