Free Mexican Recipe
Linda Said:
How do you make fat free burritos? I have a recipe but I don't understand something?We Answered:
yes, there is a fat free version of cream cheese. You can find it at any major grocery store with the regular cream cheese.As for Mexican Cheese, they are probably referring to a blend of cheeses that you can buy in the grocery store that contains 3-4 different types of cheeses. Most common blends include Monterey Jack, Cheddar, Asadero and Queso Quesadilla. For a fat free blend though I think that they might change those up a little as Monterey Jack and Queso Quesadilla are usually higher fat cheeses. At the end of the day, I say use whatever fat free cheese that you like.
Happy eating :)
Ellen Said:
Does this Mexican vegan salad recipe seem like it would work? It's off the top of my head...?We Answered:
I would use a bed of shredded lettuce and in a pan sautee the onions, beans, along with diced tomatos, and green chiles with a package of taco season mixed in. Let simmer, drain slightly and pour over lettuce, then top with crushed chips, and soy cheddar.Sidney Said:
What kind of flavoring would dry sherry add to this recipe?We Answered:
Here's what foodsubs.com has to say about sherry.sherry = sack Notes: This fortified Spanish wine is typically served in small glasses before dinner, but many cooks also keep a bottle handy in the kitchen to perk up sauces, soups, and desserts. There are two categories of sherry: fino and oloroso. Fino sherry = Palma sherry is dry, fruity, and expensive. Examples of fino include the exquisite Manzanilla and the potent and nutty Amontillado. Oloroso sherry is more heavily fortified than fino. Examples include Amoroso and cream sherry, both of which are sweetened and especially popular in Britain. Once bottled, sherry doesn't age well, so you should plan to use it no more than a year or two after you buy it. Once opened, fino sherries should be consumed within a few days and stored in the refrigerator. Oloroso sherries can be stored a bit longer, say a week. Cooking sherry usually has added salt, and is shunned by more experienced cooks. Substitutes: Port OR Madeira OR Mirin OR red wine + 1 teaspoon sugar (per cup of wine) OR white wine (for cream soups and sauces, poultry, or game) OR dry vermouth (for cream soups and sauces, fish, or poultry) OR muscatel (for desserts, fruits, baked ham) OR vanilla extract (use much less) OR coffee (when making baked goods with chocolate or nuts) OR fruit juice (when making baked goods with fruit)
I have made the best french onion soup and it calls for 1/2 cup of sherry. I substitute OJ for the sherry and it comes out so good. The recipe is fantastic to start out with but the OJ adds a nice flavor.