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Ingredients
  • 1lb Russet potatoes
  • ½ tsp salt
  • ¼ smoked paprika
  • ¼ tsp granulated garlic powder
  • ¼ tsp granulated onion powder
  • ¼ black pepper
  • 15 corn tortillas
  • cooking oil for frying
  • shredded lettuce
  • slices tomato
  • thinly sliced onion
  • crumbled queso fresco
  • Mexican sour cream
  • pickles carrots and jalape os
  • salsa of your choice
  • subheading: ENTOMATADAS:
  • subheading: INGREDIENTS:
  • 8 oz can tomato sauce
  • ½ tsp chicken bouillon
  • ¼ tsp ground cumin
  • ¼ tsp cracked black pepper
  • pinch of Mexican oregano
  • ¼ tsp granulated onion powder
  • ¼ tsp granulated garlic powder
  • salt to taste
  • 9 corn tortillas (cold)
  • ½ of a small onion
  • 8 oz Queso fresco
  • cooking oil for griddle
  • subheading: LENTIL BEANS:
  • subheading: INGREDIENTS:
  • 1 ½ cups lentils
  • 6 to 8 cups of chicken broth
  • ½ onion
  • ½ red bell pepper
  • 1 rib of celery
  • 1 large carrot
  • 3 cloves garlic
  • fresh thyme
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 dried bay leaf
  • salt and pepper to taste
  • subheading: COLD SESAME NOODLES:
  • subheading: INGREDIENTS:
  • 4 Tbsp (70 g) sesame paste
  • 4 Tbsp (70 g) creamy peanut butter
  • 2 Tbsp soy sauce (30 ml)
  • 2 tsp rice vinegar
  • 1 clove of garlic grated
  • 1 tsp grated fresh ginger
  • ½ tsp Korean red chili powder
  • ½ cup (125 ml) water
  • 14 oz fresh egg noddles
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