Caramel-Glazed Flan

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Yield: 8 servings
Ingredients:
3/4 cup sugar
4 large eggs
1 3/4 cup water
14 oz can of Sweetened Condensed Milk
1/2 tsp vanilla extract
1/8 tsp salt

Procedures:
1 In a heavy skillet over medium-low heat, cook sugar, stirring constantly, until melted and caramel-colored. Pour into 9-in. round dish or baking pan, tilting to coat bottom completely.
2 In a medium bowl, beat eggs; stir in water, vanilla and salt. Pour over caramelized sugar; set pan in larger pan. Fill larger pan with 1-in. hot water.
3 Bake at 350° for 55 to 60 minutes or until center is just set ( mixture will jiggle ). Remove dish from larger pan to a wire rack; cool for 1 hour.
4 Refrigerate several hours or overnight.
5 To unmold, run a knife around edge and invert onto a large rimmed serving platter

Paella Valenciana

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Yield: 8 servings
Ingredients:
16 large prawns
1 x whole chicken, cut into 8 pieces
1/4 lbs sliced fish fillet (snapper, trout, etc)
1 lbs mussels
1/3 cup olive oil
2 large onion, peeled and chopped
4 x garlic cloves, chopped
1/2 tsp saffron
1 tsp salt
2 cup rice, uncooked
6 cup hot water
1 cup sliced red pepper
1/4 lbs chorizo, sliced
1/2 cup peas


Procedures:
1 Panfry and brown the fish fillets in a pan, then set aside.
2 Cook prawns in boiling salted water until they turn red. Remove and drain.
3 Clean mussels in several baths of cold water to be sure all the sand is washed away. Saute them in a pan over very high heat, until the shells open. Remove from heat, then detach the empty shells.
4 Pour half of the olive oil into a frying pan and brown the chicken pieces.
5 Heat the other half of the olive oil in a very large pan and saute the onions and garlic over medium heat for 2 minutes.
6 Add prawns, sliced chorizo, mussels, fish, chicken, saffron, salt and rice. Saute for 3 minutes.
7 Add water and simmer gently, uncovered, until the rice is almost cooked - about 30 minutes.
8 Stir in the peas and sliced red peppers.
9 Pre-heat oven to 400 F (or 200 C)
10 Finish the paella by putting the pan in the oven and allowing it to bake for 10-12 minutes. You can also transfer the contents of the pan to a casserole if your pan doesn't fit in the oven.
11 Serve the paella in the pan where it was baked. Garnish with lemon slices.

Ortega Gazpacho

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Yield: 6 servings
Ingredients:
2 1/2 cups (24-ounce jar) Thick & Chunky Salsa
2 cups water
1 cup (2 large stalks) finely chopped celery
1 cup (1 medium) peeled, seeded and chopped cucumber
1 cup (1 large) finely chopped green bell pepper
1 cup (1 large) finely chopped red bell pepper
1 cup (1 medium) chopped tomato
1/4 cup (about 3 medium) chopped green onions
1 clove garlic, finely chopped
Salt and ground black pepper to taste
Chopped fresh cilantro (optional)
Prepared croutons (optional)

Procedures:
1 COMBINE salsa, water, celery, cucumber, bell peppers, tomato, green onions, garlic, salt and pepper in large bowl.
2 Cover; refrigerate for 2 hours.
3 Top with cilantro and croutons before serving.

Cheese and Mushroom Omelette

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Yield: 4 servings
Ingredients:
8 large eggs, beaten
1/2 lbs assorted mushrooms
1/4 cup grated cheese
1 tbsp cream
2 tsp chopped chives
3 tbsp butter
x salt and pepper for seasoning
1/4 cup sliced ham or bacon


Procedures:
1 NOTE: You may use your choice of mushrooms - morel, chanterelle, wood ears, champignons de paris, etc.
2 Clean and wash the mushrooms. If using dried mushrooms, make sure they are soaked. Pat dry on paper towels.
3 Heat a third of the butter on a small pan. Saute the sliced ham or bacon and add the assorted mushrooms. Saute mushrooms over high heat for 3-4 minutes. Set aside.
4 Stir in the cream with the eggs.
5 In a large, non-stick pan, melt the rest of the butter over high heat, then pour in the eggs and let it cook without stirring.
6 After 2-3 minutes, sprinkle the grated cheese on top, then add the sauteed mushrooms.
7 Fold the omelette, then serve with bagels or toasts.

Spanish Grilled Plaice

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Yield: 6 servings
Ingredients:
4 small plaice fish, whole
1 tbsp cooking oil
2 tbsp butter
1 large lemon
1 tbsp dried laurel leaf, ground
salt and pepper

Procedures:
1 This recipe can basically be applied to any small-sized flat fish.
2 Use a scissor to trim the fins of the fish. Clean the fish thoroughly, remove the insides and wash; then pat dry with paper towels.
3 Brush fish with cooking oil, then season with salt, pepper and ground laurel leaf.
4 Cook over hot charcoal grill for about 6-8 minutes on each side, depending on the thickness of the fish.
5 Brush with butter just before finishing.
6 Garnish with lemon slices.

Gazpacho D'Espagne

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Yield: 6 servings
Ingredients:
2 tbsp day-old white breadcrumbs
2 garlic clove, crushed
1 tbsp red wine vinegar
1 tbsp olive oil
1 green bell pepper, seeded and chopped
1 onion, coarsely chopped
5 ripe tomatoes . peeled, seeded and coarsely chopped
1 cucumber, peeled and coarsely chopped
2 tbsp ground almonds
4 tbsp tomato paste
1 tbsp chopped fresh parsley
salt to taste

Procedures:
1 Put breadcrumbs and garlic in a small bowl. Add vinegar and olive oil. Mix well, cover bowl and set aside for 2 hours.
2 Combine green pepper, onion, tomatoes, cucumber, almonds tomato paste and breadcrumb mixture in a blender or food processor. Process briefly, until vegetables are just chopped.
4 Transfer mixture to a lrge chilled bowl and stir in enough ice water to give soup consistency of light cream. Cover bowl; chill. Season to taste, and serve topped with chopped parsely

Chicken Enchiladas with Pickled Vegetables

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Yield: 4 servings
2 1/2 cups (about 3 large half breasts) cooked shredded chicken breast meat
1 1/4 cups (10-ounce can) Enchilada Sauce, divided
1/4 cup vegetable oil
8 (6-inch) corn tortillas
3/4 cup (3 ounces) Fancy Shredded Monterey Jack Cheese or queso fresco Pickled Vegetable Garnish (recipe follows)

Procedures:
COMBINE chicken and 1/4 cup enchilada sauce in medium bowl.
Pour remaining enchilada sauce in small skillet; heat until warm.
HEAT vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes.
Pass tortillas, using tongs, through oil to soften.
Place on paper towels to soak.
Pass tortillas through enchilada sauce.
PLACE 1/4 cup chicken mixture down center of each tortilla; roll up.
Place seam-side down on microwave-safe platter or baking dish.
Top with remaining enchilada sauce; sprinkle with cheese.
Bake in preheated 350° F. oven for 10 to 15 minutes or microwave on HIGH (100 percent) power for 4 to 5 minutes or until heated through and cheese is melted.
Top with pickled vegetables.
FOR PICKLED VEGETABLE GARNISH:
COMBINE 1 cup each, peeled, chopped cooked potato and carrot, 1 cup chopped onion, 1/2 cup Thick & Chunky Salsa and 2 tablespoons red wine vinegar in medium bowl.

Green Chile Quesadillas

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Yield: 6 servings
2 cups Fancy Shredded Monterey Jack or ChefStyle Shredded Mild Cheddar Cheese
1/2 cup (4-ounce can) Diced Green Chiles
1/2 cup whole kernel corn
1/4 cup (about 2) chopped green onions
6 (6-inch) fajita-size flour tortillas Thick & Chunky Salsa
Chopped fresh cilantro (optional)

Procedures:
COMBINE cheese, chiles, corn and green onions in medium bowl.
Spread 3/4 cup cheese mixture on one tortilla; place second tortilla evenly over mixture.
SPRAY skillet with nonstick cooking spray; place quesadilla in skillet.
Cook each side over medium-high heat until golden brown and cheese is melted.
Repeat with remaining ingredients.
Serve with salsa and cilantro.

Chile Con Carne

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Yield: 10 servings
2 tbsp vegetable oil
2 pounds ground beef
2 cups (2 small) chopped onions
4 cloves garlic, finely chopped
3 1/2 cups (two 15-ounce cans) kidney, pinto or black beans, drained
3 1/2 cups (29-ounce can) crushed tomatoes
1 3/4 cups (16-ounce jar) Thick & Chunky Salsa
1/2 cup dry white wine
1/2 cup (4-ounce can) Diced Green Chiles
3 tbsp chili powder
1 1/2 tbsp Diced Jalapeños
1 tbsp ground cumin
1 tbsp dried oregano, crushed
2 tsp salt

Procedures:
HEAT vegetable oil in large saucepan over medium-high heat.
Add beef, onions and garlic, cook for 4 to 5 minutes or until no longer pink; drain.
STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt.
Bring to a boil.
Reduce heat to low; cover.
Cook, stirring frequently, for 1 hour.

Ortega Chicken Fajitas

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Yield: 8 servings
1 tbsp vegetable oil 1 lbs (about 4 total) boneless, skinless chicken breast halves, cut into thin strips
1 cup (1 small) quartered, sliced onion
1 cup (1 small) red and green bell pepper strips
1 pkg (1.25 ounces)Fajita Seasoning Mix
1/3 cup water
8 (6-inch) fajita-size flour tortillas, warmed
Additional ingredient suggestions: chopped tomatoes, sliced avocado,
Fancy Shredded Cheese, Thick & Chunky Salsa and chopped fresh cilantro

Procedures:
HEAT vegetable oil in large skillet over medium-high heat.
Add chicken; cook for 4 to 5 minutes or until no longer pink.
Add onion and bell pepper; cook, stirring occasionally, for 1 to 2 minutes.
STIR in seasoning mix and water.
Bring to a boil.
Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes or until mixture thickens.
SPOON chicken mixture evenly over tortillas; fold in half.
Serve with additional ingredient suggestions.