Sweet and Sour Chicken
Americanized sweet and sour chicken.
Author: Arrisje
Crack Rotel
We all heard of the Velveeta Rotel dip, in my opinion this one is way better then the Velveeta Rotel dip. My niece Karlesha told me what was in her crack rotel dip. I made it similar like hers but added pico de gallo. Once you taste this dip you will understand the name:) It is that good you can’t stop eating it. Someone said it was like crack, they couldn’t stop eating it…hence the name:). You can eat it cold or hot.
Pico de Gallo
Pico de gallo can be used in much the same way as other Mexican salsas, Kenyan Kachumbari or Indian chutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.
In some regions of Mexico, a fruit salad (watermelon, orange, jicama, cucumber and sometimes melon and papaya) tossed in lime juice and hot sauce or chamoy and sprinkled with a salty chili powder is also known as pico de gallo; it is a popular snack and usually sold outside schools, while the tomato-based condiment is better known as salsa picada, which means minced or chopped sauce, salsa bandera or salsa mexicana, because the colors red (tomato), white (onion), and green (chili) are the colors of the Mexican flag.
One of the sources for the name “rooster’s beak” could be the beak-like shape and the red color of the chilis used to make it. According to food writer Sharon Tyler Herbst,it is so called because originally it was eaten with the thumb and forefinger, and retrieving and eating the condiment resembled the actions of a pecking rooster.
Another suggested etymology is that pico is derived from the verb picar, which has two meanings: 1) to mince or chop, and 2) to bite, sting or peck. The rooster, gallo in Spanish, is a common metaphor for the hyper-masculine (“macho”) male in Mexican culture. One example of such machismo is taking pride in withstanding the spicy burn of chilis.
However, neither theory can be considered definite, as they assume the use of hot chilis. In many regions of Mexico the term “pico de gallo” refers to any of a variety of salads, condiments or fillings made with sweet fruits, tomatoes, tomatillos, avocado or mild chilis — not necessarily with hot chilis, or any chilis at all. Thus, the name could be a simple allusion to the bird feed-like minced texture and appearance of the sauce.
The source of this article is wikipedia, the free encyclopedia.
Ingredients
1 mango
1/3 cup chopped cilantro (if you don’t like cilantro use parsley)
2 green onions
1/2 small onion minced
2 chopped tomatoes
1 Anaheim pepper
1/2 tsp pepper
1/8 tsp salt
2 tbsp lemon juice
Instructions
1. Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour. You can add this to your taco’s fajita’s or eat it like a dip.
*My Recipe Card. Click on the pic below, save to your hard drive,print as a 4×6 pic*
Ingredients
- 1 mango
- 1/3 cup chopped cilantro if you don't like cilantro use parsley
- 2 green onions
- 1/2 small onion minced
- 2 chopped tomatoes
- 1 Anaheim pepper
- 1/2 tsp pepper
- 1/8 tsp salt
- 2 tbsp lemon juice
Instructions
- Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour. You can add this to your taco's fajita's or eat it like a dip.
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Goulash
This thick, hearty dish was (and still is) a very popular dish among herdsmen in Hungary. This peasant dish got on the table only towards the end of the 19th century. Restaurants started to put goulash on their menus to. By the second half of the 20th century the soup became the number one dish of Hungary. It got this name because the herdsman of Hungary often travelled far from home on horseback with their sheep to find better pastures on the Hungarian plains. At nightfall the herdsman’s would build a fire, slaughter an animal and then cook it for several hours in a large pot hanging over the fire known as a bográc.
There are many different ways of making goulash, as it is with every dish. Goulash can be served with potatoes, dumplings, spatzle, or just as a stand-alone dish with bread.
Banana Pudding (not yo mama’s)
Banana pudding has a long history dating back to the 19 century, there isn’t much information available. What I did find is that bananas began to be marketed in the United States around the 19th century. Cooks were fascinated by this exotic fruit and began using them in existing recipes of cooked puddings and baked custards topped with meringue. A 1902 cookbook contains recipes for fried bananas, baked bananas, banana pudding, and banana cake in a section called Hawaiian recipes.
In 1901 Nabisco began marketing vanilla wafers. No one seems to know which cook was the first to line the pudding dish with vanilla wafers but it caught on quickly, especially after Nabisco began printing the recipe on their vanilla wafer package. Banana pudding is a dessert common in the Southern United States.
I personally do not care for the vanilla wafers so I use chessman cookies.