What are you serving up this Cinco De Mayo? Taco Tuesday?
11 years ago
last modified: 11 years ago
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- 11 years ago
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Cinco de Mayo
Comments (11)Thank you, Luvs...For fifty cents the bowls were really amazing.. Jane, I was going to buy a sombrero in the dollar store, but then I thought another piece of junk to store! Thanks, Karen...I tried taking the blue hour from the front of the house and nothing..There is more open space there..I want to go down to the beach and see what I can get there. Candy, I do have Margarita glasses,( I use them to serve shrimp salad or fruit salad in the summer) but I packed them away and couldn't find them! So you'll have to have a Corona..I only drink diet soda, so I am no help! Jeanne, the maracas are from the dollar store. I actually bought them a few years for the gkids to play with, then realized how loud they were, so I tucked them away. And thank you for your kind comments too!...See MoreWhat's for dinner ~ Cinco de Mayo version?
Comments (23)Here's the recipe I tried. I did not care for it at all. Hubby loved it. Go figure! LOL Asian Beef with Mandarin Orange The beauty of slow cookers is that they enable you to spend only a few minutes of prep to get a full meal that tastes great. Drop this recipe in before you head off to work, and when you get home, you'll have the most tender meat and tasty veggies. ...Hands-On Time: 25 minutes ...Ready In: 10 hours (LOW) or 5 to 6 hours (HIGH) Yield: 6 servings Ingredients 2 tablespoons vegetable oil 2 pounds boneless beef chuck, cut into 1/2-inch strips 1 small onion, thinly sliced 1/3 cup soy sauce 1/4 teaspoon salt 2 teaspoons minced fresh ginger 1 small green bell pepper, sliced 1 package (about 3 ounces) shiitake mushrooms, sliced 1 head bok choy, cleaned and chopped 1 can (5 ounces) sliced water chestnuts, drained 2 tablespoons corn starch 1 can (11 ounces) mandarin oranges, drained and syrup reserved 2 cups beef broth 6 cups steamed rice Directions Heat vegetable oil over medium-high heat. Add beef, in batches if necessary, and cook, turning to brown all sides. Transfer beef to 4 1?2-quart CROCK-POTî slow cooker as it is browned. Add onion to same skillet. Stir over medium heat until softened. Add next soy sauce, salt, ginger, green pepper, mushrooms, bok choy and water chestnuts and cook until bok choy is wilted, about 5 minutes. Spoon mixture over beef. Whisk together corn starch and reserved mandarin orange syrup in medium bowl. Stir in beef broth and pour over ingredients in CROCK-POTî slow cooker. Cover and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is tender. Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice....See MoreHappy Cinco de Mayo!!!
Comments (29)So true! I top my "Back-East chili " with cottage cheese, and it totally grosses out my family (lol). I try not to judge other takes on guacamole or anything, but I guess that it's just what tastes best/normal to an individual. What you're used to . . . although I really don't mess with my friend's recipes. After 33 years of eating them at her house and making them myself, they are delicious and the norm for me now. And, truth be told, I am an Anglo out here and my NM food is always scrutinized by my Hispanic friends who dislike "Gringo-ized" NM food. Because of that, I've always tried to stick with the original recipes that they've shared with me. But, we do travel a lot and always are OK with eating at Mexican restaurants around the country. Huge difference in just about everything, but we enjoy it. We'll be heading to Atlanta and Augusta, GA, and Aiken, SC soon and both my sis and our son have Mexican restaurants they plan on taking us to in every town. We'll enjoy them all, I'm sure. Spanish: ok, I'll try that the next time I make it. I'm not a food snob. I guess that I'm just very used to the way I always make things after all this time out here....See MoreCinco de Mayo date
Comments (13)Churros could be possible for after dinner, not for the snack. Lemonade pie not good for the snack (I need finger food for that), but could work for the dinner dessert. Last year I made oatmeal/banana cookies with chocolate chips, with a flourless chocolate cake for the dinner dessert. Some overlap in attendees, but not a complete overlap, so I want to do something different (but chocolate is always welcome!) (And... chocolate is Mexican!!! -- although I don't need to stick to Mexican for the dessert...) I have to admit, the one time I ate a snickerdoodle, I resolved never to eat one again. I think waaaay too sweet for me... PS: the fajita bar has become a soft corn shell taco bar - with main selections of marinated tempeh, pan-fried hearts of palm, refried beans, marinated skirt steak, seasoned ground beef, thin marinated chicken slices. With additions of shredded cheese, lettuce (from greenhouse farmer's market lettuce), guacamole, bell pepper slivers, salsas, hot sauce, lime, diced onion, cabbage, sour cream... and a couple of non-nightshade sauces. I might be missing something... Ah, yes, fresh cilantro!!!...See More- 11 years ago
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