@Refii:
By salands are you including pasta/chicken/potato salads as well, or only regular salads?
1)Snacks:
-Celery
-Sour Cream
-Mayonaise
-Shredded white and yellow cheese
Mix one spoon of sour cream, with one of mayo (adjust based on how much you like/dislike mayo), and mix in lots ot shredded cheese.
Fill celery sticks with the mix, voila Celery sticks are actually edible!!!
That actually sounds really good! Haha, I love celery by itself, but I'll eat it with something like that, definitly
4)If your friend likes lemon (because this is very lemony)
Shrimp Ceviche
-3 lbs small raw shrimp, cleaned
-2 bell peppers, seeded and diced
-6 limes, juiced
-4 lemons, juiced
-1 cup cilantro leaves, chopped
-1 serrano chile/jalapeno, seeded and finely chopped
-1 red onion, diced
-salt and pepper to taste
Lay out shrimp in the bottom of a glass container. Chop up the ingredients and place them around the Shrimp as well. Pour lemon and lime juice over them and refrigerate for 4 hours (overnight is fine). The juice will "cook" the shrimp.
I've had that, its pretty tasty. I don't even like shrimp, but I can enjoy this stuff… especially with hot sauce or ketchup ^^
Umm.... I'm Mexican so this shouldn't be hard...
Something I would NEVER eat....
! How to make Menudo
! A large saucepan (see note below)
1 calf's foot (about 1 to 1 1/2 pounds)
2 pounds honeycomb tripe
1 large onion
3 cloves garlic, peeled
6 peppercorns
2 teaspoons salt, or to taste
4 quarts of water
A comal or griddle
3 large chiles anchos
A spice grinder
A large chile poblano, peeled or 2 canned, peeled green chiles
The calf's foot
1/2 cup canned hominy (1 pound) drained (see note below)
Salt as necessary
1 scant teaspoon oregano
! Have the butcher cut the calf's foot into four pieces. Cut the tripe into small squares. Put them into the pan with the rest of the ingredients. Cover with water and bring to a boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chilies well. Slit them open and remove the seeds and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking. Remove the pieces of calf's foot from the pen, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan.
! Add hominy and continue cooking the menudo slowly, still uncovered, for another 2 hours.
! Add salt as necessary. Sprinkle with oregano and serve (see note below).
! This amount is sufficient for 7 or 8 people. It should be served in large, deep bowls with hot tortillas and small dishes of chopped chile serranos, finely chopped onion and wedges of lime for each person to help himself, along with Salsa de Tomate Verde Cruda to be eaten with tortillas.
! I don't know why people eat this stuff, its gross. But the rest of my family eats it…. I especially refused when I was told there was stomach lining in it pukes
! *taken from this site
One of my FAVORITE dishes!
! Chiles Rellenos
Now this is good stuff! I so want to make some myself one day!
! 6 Ancho, Pasilla or Anaheim Chiles - or - 27 oz. can Mild Whole Green Chiles
1/2 pound Monterey Jack cheese, thinly sliced
1/4 cup Flour
6 Raw eggs (separated)
1/2 cup Flour
2 cups salsa verde
2 cups Homestyle Mexican Salsa
1 cup Corn oil
! 1. Rinse the chiles.
2. Preheat your oven to broil.
3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
5. When both sides are fairly evenly charred, remove them from the oven.
6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
7. After a few minutes, check them. Once the skin comes off easily, peel each chile.
8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them.
! I love it when my mom makes these they are so freakin delicious!
! *taken from this site
There's lots of other Mexican recipes here!