Archive | Cumin RSS feed for this section

Party Salsa

15 Jan

1 ( 14 1/2 oz) can tomatoes with green chilies

1 (14 1/2 oz) can whole canned tomatoes with juice

4 tsp finely minced jalapenos

1/4 cup sweet onion, finely minced

3/4 tsp garlic salt

1/2 tsp cumin

1/4 tsp sugar

2 tsp finely minced fresh cilantro

Juice of 1/2 lime

 

In a food processor add tomatoes and pulse until chopped. Add the other ingredients and chill at least 1 hour before serving.

 

Makes 4 cups

Spicy White Cheese Dip

12 Jan

2 pounds white American deli cheese slices, torn

1 small sweet onion, minced

2 cloves garlic, minced

1 (10 oz) cans diced tomatoes and green chiles

3/4 cup milk

1/2 tsp ground cumin

1/2 tsp course ground pepper

 

Place all ingredients in a 6 quart slow cooker. Cover and cook on low for 3 hours. Stir well every hour.

Makes 8 cups

San Antonio Shrimp and Pasta

6 Jan

 2/3 cup Picante Sauce

1/3 cup mayonnaise

¼ cup chopped fresh cilantro

¾ teaspoon ground cumin

3 cups cooked and drained medium shell pasta

1 medium bell pepper, cut into thin strips

2 green onions, thinly sliced

1 pound medium shrimp, cooked, peeled and deveined

1 ½ cups cherry tomatoes cut in half

Stir picante sauce, mayonnaise, cilantro, and cumin in a large bowl. Add the pasta, pepper, onion and shrimp. Stir to coat. Cover and refrigerate for at least 2 hours. Stir in tomatoes before serving.

Serves 6

Roasted Red Pepper Remoulade

4 Jan

3 large eggs

1/2 jar roasted red peppers, drained

1/2 cup vegetable oil

1/4 cup finely minced onion

1 TBSP creole mustard

1 tsp lemon juice

1 clove garlic

1/2 tsp sugar

1/2 tsp salt

1/2 tsp ground cumin

1/4 ground red pepper

Beat eggs and vegetable oil together until well mixed. In the top of a double boiler cook mixture stirring constantly until eggs are very warm and start to thicken. Put egg mixture into a food processor; with motor running add the remaining ingredients. and pulse until smooth. Let cool before serving

%d bloggers like this: