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- Chicken Tortilla Soup
Tomato puree, red chiles, and peppers with broth. - Cream of Poblano Soup
Monterrey Jack cheese, poblano peppers, flour, and chili powder with chicken stock. - Crocodile Cafe's Chicken Tortilla Soup
Combines cheese, cilantro, and tomatoes. - Crumly Cogwheels Tortilla Soup
Uses chicken stock, serrano peppers, tomato sauce, and avocados. - Dorotea's Tortilla Soup
Contains green chiles, jalapeno, chile powder, cheese, and sour cream. - Joan Lunden's Chicken Tortilla Soup
Hot sauce, green chiles, stewed tomatoes, with chicken broth. - Mission Inn Tortilla Soup
Complex recipe including vegetable juice, jalapeno pepper, and spices. - Recipezaar: Tortilla Soups
Presents a collection with nutritional data. - Savory Tortilla Soup
Lime, ancho chilies, tomato puree, with chicken stock. - Sedona White Corn Tortilla Soup
Recipe from the California Pizza Kitchen. - Sopa de Lima (Tomato, Lime, and Tortilla Soup)
Uses vegetable stock instead of the chicken. - Texas Tortilla Soup
Traditional ingredients with lime juice and red pepper sauce. - Texas-style Tortilla Soup
Your choice of chicken or beef bouillon with vegetables and picante sauce. - Tex-mex Tortilla Soup
Combines chicken and beef broth with vegetables, spices, and cheese. - Tortilla Soup
From The Mansion on Turtle Creek, Dallas, Texas. - Tortilla Soup
Simple recipe using pork rinds, tomato sauce, and avocado. - Tortilla Soup -2
Contains jalapeno pinto beans, chili seasoning, and chicken breasts. - Tortilla Soup - Texas Home Cooking
Uses turkey, chipotle chile, Mexican Asadero cheese, and lime. - Tortilla Soup II
Recipe using rice with a long list of other ingredients. - Turkey Tortilla Soup
Using green chilies, cayenne pepper, corn, and chicken stock. - Turkey Tortilla Soup
Combines taco seasoning, green chiles, and cilantro.
Random Indian Recipes:-
- Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - Bangda Fish Curry
Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ... - Egg Kheema
Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ... - Vanila Ice Cream
Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set. - Smoke Chicken
First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ... - Plain Dosa
Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ... - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool. - Bhogichi Bhaji
Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ... - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup. - Bhakarwadi
In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ...