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Cinco de Mayo Recipes

Cinco de Mayo Recipes questions and answers

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Q: Does anyone know some really good Cinco De Mayo Recipes?
I have to bring in something for Cinco De Mayo for Spanish! Preferably nothing that needs to be refrigerated! And is also easy to eat!

A: here ya go. check these out http://www.recipezaar.com/sitenews/post.php?pid=920&nl=RZ_042908_13

Q: Anybody have any Cinco de Mayo Recipes?
Looking for Cinco De Mayo Recipes ,Any Help Will Be Appreciated,Thanks

A: Here are some good websites: http://mexicanfood.about.com/od/toppicks/tp/cincodemayo.htm http://allrecipes.com/Recipes/Holidays-and-Events/Cinco-de-Mayo/Main.aspx http://www.epicurious.com/bonappetit/menus/mexican http://www.fabulousfoods.com/holidays/5mayo/5mayo.html http://www.foodnetwork.com/food/et_hd_cinco_de_mayo http://www.kraftfoods.com/kf/Entertaining/HolidaysEvents/CincoDeMayoRecipes.htm http://www.tabasco.com/taste_tent/menu_planning/cinco_de_mayo.cfm http://homecooking.about.com/od/holidayandpartyrecipes/a/cincodemayo.htm

Q: What are some good authentic Cinco de Mayo recipes?
I'm just curious and I want to make something different this Friday.

A: Flan! Here's the recipe for ya: First make the caramel: 3/4 of sugar, caramelize it on the stove top, try not to burn it...it's easy for it to burn and you want a dark brown color. pour that into a bread pan (this is where you will bake the flan). Let this cool and move to the next step. 4 eggs 1 can of evaporated milk 1 can of condensed milk 1 Teaspoon of vanilla pinch of Cinnamon 1 pack of cream cheese Put water bath in oven at 350 Mix all ingredients in a blender until smooth (almost like a milkshake & make sure there are not clumps of cream cheese) then pour the mixture over the cooled caramel. Put the bread pan carefully in the water bath and cook for about 40 mins. Until the center of the flan comes out clean when u poke with a knife (like you would a cake) WHEN DONE PUT IN THE FRIDGE FOR ATLEAST 4 HOURS...DO NOT EAT WARM...IT DOES NOT TASTE GOOD. ENJOY!

Q: Cinco de Mayo recipes?
anyone know any easy-to-cook and pretty-good-tasting food for Cinco de Mayo? oh yeah and it can't be from mexico. =/

A: It can't be from Mexico??? Cinco de Mayo is actually a Mexican National Holiday, we kicked out the French invaders out of Mexico for good on that particular date, and which although important is not nearly as important as Independence Day, when we kicked out the Spaniards for good. No matter what you think Cinco de Mayo is or should be all about, in essence it is and always will be Mexican. I have never really understood why this particular Mexican date is such a hot deal in America. Whatever, it seems this is just another Americanized holiday, therefore Americanized quasi Mexican is suitable.

Q: does any one know any cinco de mayo recipes that are school appropriate?
something simple and it won't break my pockets.

A: Seven Layer Dip is always a winner. INGREDIENTS: 1 1/2 pounds ground beef 1 (16 ounce) can refried beans 4 cups shredded Cheddar-Monterey Jack cheese blend 1 (8 ounce) container sour cream 1 cup guacamole 1 cup salsa 1 (6 ounce) can black olives, chopped 1/2 cup chopped tomatoes 1/2 cup chopped green onions DIRECTIONS: In a large skillet, brown ground beef. Set aside to drain and cool to room temperature. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top. Grab some chips and have at it. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

Q: Mexican Recipes for Cinco de Mayo?
Our Spanish class is having a Cinco de Mayo party. Any ideas on what kind of food to make and bring in? We have to have the recipe to bring in and show our teacher. It's also supposed to be an authentic dish, nothing thats just thrown together

A: Sounds fun!! Anyway here are some sites that look to have many different recipes to choose from - > http://allrecipes.com/Recipes/Holidays-and-Events/Cinco-de-Mayo/ViewAll.aspx > http://allrecipes.com/Recipes/Holidays-and-Events/Cinco-de-Mayo/ViewAll.aspx >http://homecooking.about.com/library/archive/blcincodemayo.htm > http://www.mexgrocer.com/mexican-recipes.html > http://www.gourmetsleuth.com/mexican_recipes.htm happy cooking!!

Q: Does any one know any good easy cinco de mayo recipes??


A: How about Sangria Punch. It is easy to make and very delicious! Recipe: 3/4 cup COUNTRY TIME Lemonade or Pink Lemonade Flavor Drink Mix 1 qt. (4 cups) cold reduced calorie cranberry juice cocktail 1 cup cold orange juice 1 Tbsp. fresh lime juice 3 cups cold club soda 2 medium oranges, sliced 2 medium limes, sliced EMPTY drink mix into large pitcher. Add cranberry juice cocktail, orange juice and lime juice; stir until drink mix is completely dissolved. REFRIGERATE until ready to serve. STIR in club soda and fruit. Serve over ice cubes in tall glasses. Enjoy!!!

Q: does anyone have any good recipes for cinco de mayo celebration?


A: Black bean soup. Serve with yellow rice on the side. Cuban Black Bean Soup Ingredients: 1 medium onion, chopped (about 2/3 cup) 4 cloves garlic, minced 1 Tbsp. ground cumin or fresh cilantro 2 Tbsp. oil 3 cans (16 oz. each) black beans, undrained, divided 1 can (14-1/2 oz.) chicken broth, divided 1 jar (16 oz.) Salsa 1/2 cup Sour Cream Directions: COOK and stir onion, garlic and cumin in oil over medium heat in large saucepan 3 min. PLACE 1 can of the undrained beans and half of the broth in blender or food processor container; cover. Blend until pureed. Add to ingredients in saucepan. Repeat with second can of undrained beans and remaining broth. Add remaining can of beans and salsa to saucepan mixture; mix well. BRING to a boil on medium-high heat. Reduce heat to low; simmer 15 minutes, stirring occasionally. Ladle soup into serving bowls. Drizzle each serving with 1 Tbsp. sour cream.

Q: What are some good ideas for decorations and quick recipes for a Cinco de Mayo party?
I have a small apartment and it's a small party. I just want something festive and easy to make food. Any ideas?

A: Really great Jalepeno Poppers: Slice some jalepenos in half length-wise, and scoop out the seeds (takes out the majority of the heat). Fill the halves with cream cheese. Wrap each of them with half strip of bacon covering the cream cheese. Place under the broiler, flip carefully to crisp the other side of the bacon. Place on serving dish and enjoy. Doesn't cost too much, takes very little prep time and just a few minutes to cook. Can be done ahead and re-heated. They are so delicious!

Q: Cinco De Mayo Recipe please?
a good recipe for cinco de mayo?

A: 1 Bottle of Tequila 2 hot chicks

Q: Have quick & easy appetizer recipes for Cinco De Mayo party?


A: MEXICAN PIE APPETIZER 8 oz. pkg. cream cheese 1 can Hormel chili (no beans) 1 sm. can chopped green chilies 2 tbsp. chopped green onions 1 sm. can chopped black olives 1 pkg. (9 oz.) Monterey Jack cheese, shredded Layer in a glass pie pan starting with cream cheese on bottom. Microwave on high 2 to 3 minutes, or bake at 350 degrees for 7 to 9 minutes. Serve with corn chips. OR MEXICAN SNACK SQUARES 2 (8 oz.) cans Crescent Dinner Rolls 16 oz. can refried beans 1 c. sour cream 2 tbsp. taco seasoning mix 6 oz. shredded Cheddar cheese 1/2 c. green onion, chopped 1/2 c. green bell pepper, chopped 1 c. tomatoes, chopped and seeded 1/2 c. sliced ripe olives Salsa (optional) Heat oven to 375 degrees. Unroll dough into 4 long rectangles. Place cross wise in ungreased 15 x 10 x 1 inch pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Bake at 375 degrees for 14 to 19 minutes or until golden brown. Cool completely. Spread beans over crust to within 1/2 inch of edges. In a small bowl, combine sour cream and taco seasoning; mix well. Spread sour cream mix over beans. Sprinkle with cheese, onions, peppers, tomatoes and olives over sour cream. Cover and refrigerate 1 hour. Cut into squares. Serve with salsa if desired. 30 appetizers. I used 1 1/2 cans of beans and 1 1/2 cups sour cream with entire package of taco seasoning mix for a heartier appetizer.

Q: does anyone know any cinco de mayo food recipes that are simple and not to $$ for an 8th grade party.?
Were celebrating it in Spanish class

A: Seven Layer Dip is always a winner. INGREDIENTS: 1 1/2 pounds ground beef 1 (16 ounce) can refried beans 4 cups shredded Cheddar-Monterey Jack cheese blend 1 (8 ounce) container sour cream 1 cup guacamole 1 cup salsa 1 (6 ounce) can black olives, chopped 1/2 cup chopped tomatoes 1/2 cup chopped green onions DIRECTIONS: In a large skillet, brown ground beef. Set aside to drain and cool to room temperature. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top. Grab some chips and have at it. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

Q: Does anyone have any easy Cinco de Mayo recipes for junior high age kids?


A: Cheese and chilles wrapped and folded 2 ways in small flour tortilla and microwaved till cheese melts. Yum.

Q: Do you have any recipes or ideas for a Cinco de Mayo menu?
Thanks in advance.

A: You could have a taco bar, with an assortment of ground taco meat, shredded chicken, sliced skirt steak, and grilled shrimp. Then all the toppings, like pico de gallo, salsa verde, lettuce, cheese, sour cream, and gaucomole. Have margaritas and Coronas as beverages. Or you could do different courses, which is less casual, but you could still set it out on a buffet table and let your friends help themselves. Here's are some appetizers and desserts.. ***Tortilla Soup*** 2 tablespoons vegetable oil 1 medium onion, chopped 2 cloves garlic, sliced 1 chipotle in adobo sauce, minced 1 tablespoon chili powder 2 teaspoons kosher salt 6 cups chicken broth, low-sodium canned 1 cup corn kernels, fresh or frozen and thawed 1 ripe tomato, chopped 1 cup shredded cooked chicken 1/2 cup cilantro leaves 1/4 cup freshly squeezed lime juice (about 2 limes) About a dozen corn tortilla chips, broken a bit Lime wedges, optional Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more. Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired. Know-How Get every last drop of juice from those little limes. Before halving, microwave them for a few seconds and roll them under the palm of your hand to release the juice from the pulp. Add a swirl of chile and homey tortillas to comforting chicken soup and you have a bold hug of a meal. ***Mexican Stuffed Tomatoes*** 5 yellow vine-ripe tomatoes Salt and pepper 2 jarred pimentos, drained and chopped 1/4 red onion, chopped 1/2 small zucchini, 1/4-inch dice 1 jalapeno pepper, seeded and finely chopped 1/2 lemon, juiced 1/2 teaspoon dried oregano, crushed in palm of your hand 2 tablespoons, a handful, fresh cilantro or flat-leaf parsley leaves, your choice, chopped 2 tablespoons dried bread crumbs 2 tablespoons extra-virgin olive oil, 2 turns of the bowl Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollow out the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato. In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve. ***Triple Chocolate Brownies with Cinnamon Icing*** 1 teaspoon plus 1 cup vegetable shortening 2 cups sugar 4 large eggs 1/2 cup water 1 teaspoon pure vanilla extract 1 cup bleached all-purpose flour 3/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1 cup chopped toasted pecans 2 ounces semisweet chocolate, chopped 2 ounces milk chocolate, chopped 2 ounces white chocolate, chopped Cinnamon Cream Cheese Icing, recipe follows Preheat the oven to 350 degrees F. Grease a 17 by 12-inch baking pan with 1 teaspoon of the shortening. In a large, heavy saucepan over medium heat, melt the remaining 1 cup shortening. Remove from the heat and let cool slightly. In a mixing bowl, add the sugar and shortening, blend. Add the eggs one at a time, whisking after each addition. Add the water and vanilla and whisk to mix well. Add the flour, cocoa, baking powder, and salt and stir to blend. Fold in the pecans and chopped chocolate, then spread the batter evenly in the prepared pan. Bake until the cake springs back when touched, about 25 minutes. Remove from the oven and let cool for 30 minutes. Spread the frosting over the cake with a rubber spatula. Slice and serve individual pieces on a large platter. CINNAMON CREAM CHEESE FROSTING 1 pound confectioners' sugar 1 teaspoon ground cinnamon 1/2 pound cream cheese, at room temperature 2 tablespoons milk Sift together the confectioners' sugar and cinnamon. In the bowl of an electric mixer, add the cream cheese. Beat on medium until smooth. Add the milk and sugar mixture, beat on low until incorporated and then increase the speed to medium-high and continue to beat until smooth. Yield: about 2 cups

Q: I need a recipe for a Cinco de Mayo party?
We are going to a Cinco de mayo party tomorrow evening. Everyone has been asked to bring a dish. Any idea for semi easy recipe for a good dish to take to a party? Something different than salsa and chips please. I can cook

A: Dutch Oven Pinto Beans Ingredients 1 pound dry pinto beans (2-1/2 cups) 1 onion, chopped 2 cups chicken broth 2 cups water 2 cloves garlic, minced 1-1/2 teaspoons salt Instructions In a Dutch oven combine beans and 6 cups water. Bring to boiling. Reduce heat; simmer 2 minutes. Remove from heat. cover; let stand 1 hour. (Or soak beans in water overnight in a covered pan.) Drain. In same Dutch oven combine drained beans, chopped onion, 2 cups water, and 2 cups chicken broth. Bring to boiling. Cover and simmer 2 hours or till beans are very tender. For Refried Beans: In a large heavy skillet melt 1/4 cup bacon drippings or lard; add beans with liquid, garlic and salt. Using a potato masher or fork, mash beans completely. Cook, uncovered, for 10 to 15 minutes or till thick, stirring often. Yield: 6 to 8 side servings or about 6 cups Mexican Olive Salad Ingredients 1 pound ground beef 2 cups (8 ounces) shredded Cheddar cheese 1/2 cup commercial spicy-sweet French salad dressing 1 (2.2-ounce) can sliced ripe olives, drained 1/3 cup sliced pimiento-stuffed olives 1 large head lettuce, shredded 3 medium tomatoes, coarsely chopped 3 cups corn chips Instructions Cook beef in a large skillet until browned, stirring to crumble meat. Drain, and cool slightly. Combine beef, cheese, salad dressing, and olives; chill. Add remaining ingredients, tossing gently; serve immediately. Yield: 8 servings El Torito's Sopa de Tortilla (Tortilla Soup) Ingredients For soup: 7 cups chicken broth 1 medium yellow onion, diced 2 carrots, peeled and diced 2 stalks celery, diced 1/2 bell pepper, seeded and diced 1 potato, peeled and diced 1/4 cup tomato paste 1 bay leaf 2 cloves garlic, peeled and chopped 1 teaspoon dried Mexican oregano Salt to taste White ground pepper to taste 1 zucchini, diced 2 medium tomatoes, diced 2 medium boneless, skinless chicken breasts, poached and shredded For presentation: 3 corn tortillas Vegetable oil 1-1/2 cups shredded Jack cheese 8-10 slices avocado Cilantro sprigs Instructions In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic and oregano. Season to taste and bring to boil. Simmer 25 minutes. Add zucchini, tomatoes and shredded chicken breast pieces. Bring to boil, then simmer 10 minutes. Remove from heat. Cut tortillas into matchstick size strips. Saute in hot oil until crisp. Drain on paper towels and set aside. To serve, place tortilla strips in individual bowls. Cover with shredded cheese and ladle in soup. Top with slice of avocado and cilantro sprig. Yield: 8-10 servings INGREDIENTS: 3/4 cup olive oil 1/2 cup balsamic vinegar 1/4 cup fresh lime juice 3/4 tsp ground cumin 1-1/2 tsp dried oregano, crushed 4 cloves garlic, pressed or finely minced 1/4 cup fresh cilantro, roughly chopped 1 serrano chile pepper, sliced into thin rings (optional) 1 red bell pepper (sweet capsicum), cut into 2-inch chunks 1 green or yellow bell pepper (sweet capsicum), cut into 2-inch chunks 1 medium sweet onion, cut into 2-inch chunks 2 pounds (1-1/2 inches thick) top round London broil beef steak, cut into 2-inch chunks Tortillas, fresh salsa, guacamole, and sour cream for condiments Additional fresh cilantro for garnish PREPARATION: In a large heavy freezer bag, combine the olive oil, balsamic vinegar, lime juice, cumin, oregano, garlic, and cilantro. Add the chile pepper, bell peppers, sweet onion, and London broil to the marinade. Enchilada Lasagna Recipe For sauce: 2 dried chipotle chiles, stems and seeds removed, diced 3 large garlic cloves, minced 2 1/2 teaspoons chili powder 1 1/2 teaspoons toasted cumin seeds, freshly ground 2 cups chicken broth 3 cups tomato sauce 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper For filling: 1 tablespoon vegetable oil 1 pound boneless, skinless chicken breasts or thighs, cubed 1 1/2 cups diced onion Pinch kosher salt 1 large clove garlic, minced 1 teaspoon dried oregano 12 (6-inch) corn tortillas 3 cups shredded queso fresco or Monterey Jack Nonstick cooking spray Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use. Preheat the oven to 350 degrees F. Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approximately 7 to 9 minutes. Remove the chicken from the pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat. Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese. Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.