INGREDIENTS * about 2 lb. skirt steak * 2-3 bell peppers, ends trimmed, cored and seeded, cut into a couple large pieces * 1 large white onion, peeled and cut into 1/2-3/4-inch slices (keep the slices intact) * 18 6-inch flour tortillas * lime wedges * toppings of your choice such as, cilantro, salsa, cheese, sour cream & avocados or guacamole For the Marinade: * 1/3 c. soy sauce * 1/3 c. fresh squeezed lime juice * 1/3 c. canola oil…
This is how we Mexicans from California make our rice. We call it Spanish rice, not mexican rice! I didn't hear the term "mexican rice" until I moved to the midwest. This is how all of my family make the rice, aunts and grandmother alike. We don't put in peas or carrots like I have seen from other recipes. I was told by my sons girlfriend that I make it just like the restaurants. I hope that was a compliment!!
swedishmeatballs5 Garlic powder....oregano....olive oil?! Sacrilege! Are you part Italian? Nutmeg, cloves, allspice or Cardamon.....and just butter, no olive oil... that's what seasonings go into my Swedish meatballs and they taste very close to the ones my Swedish grandmother made.
Here, Sam Sifton has replaced the packaged mixes in the traditional Mississippi Roast recipe. It is no real chore, and it results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. (Photo: Melina Hammer for The New York Times)