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Tamale King's Borracho Beans!! YUM by Laurette Champagne-koerberI'm pretty sure any type of beans will work for this recipe, but I always use pinto beans! open the bag and dump out the beans on the cookie sheet to get out any pebbles and yukky looking stuff. then soak the beans in water over night in crockpot or bowl. add more water to the beans in the morning if all soaked up so its about two… |
1 vote
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Crock Pot Chicken Tacos by Beth Roan3 ingredients in a crock pot. Doesn't get any easier than that! |
1 vote
6802 views
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Balsamic Chicken Thighs With Red Onion by karenrecipe
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1 vote
9552 views
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Chili Guiseppe by J. Gino GenovesiThere ae many legends about the origin of Chili. rt was probably a meal for the poorest of people. Chili, as we know it in the U.S. is not found in Mexico, only those areas where tourists go.. The first written account of Chili Con Carne was recorded in the 17th century by Sister Mary of Agreda of Spain. Today chili is known… |
2 votes
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Easy Peasy Hawaiian Kalua Pork by JustineBring the islands into your home with this simple recipe! |
1 vote
3904 views
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Mexican Veggie Millet by HilaryAfter returning from a year in Korea, we just HAD to get a rice cooker. The Koreans couldn't live without it and now neither can I! If you don't have one, well...I recommend one. But you certainly can make this meal in a slow-cooker or even in a pot on the stove - but you'll need to watch the pot and stir:) It starts to smell… |
1 vote
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Chorizo Anasazi Bean Soup by Robert LongThe Anasazi bean has a distinct flavor that is worth exploring. The beans were grown by the Anasazi Indians of New Mexico and the old west. The addition of the Chorizo is an attempt to use a similar meat as was used by the indians. |
1 vote
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