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In a small saucepan, combine the rice, salt, and water. Bring to a simmer over medium heat. Partially cover, and adjust the heat to allow the mixture to gently bubble for 10 to 12 minutes.
Northern Chinese often refer to douhua as tofu brains. Each region may differ in seasonings. Inland cities add chopped meat, pickles or zha cai, and mushrooms, while coastal cities add seaweed and small shrimp. Tofu brains can be found at breakfast stands along the streets in the morning, usually with eggs or youtiao (fried dough sticks). Other ...
Sour cream is sold with an expiration date stamped on the container, though whether this is a "sell by", a "best by" or "use by" date varies with local regulation. Refrigerated, unopened sour cream can last for 1–2 weeks beyond its sell by date. Once it has been opened, refrigerated sour cream generally lasts for 7–10 days. [5]
Refried beans, guacamole, sour cream, cheese, black olives, pico de gallo or salsa roja or chopped tomatoes or salsa verde A seven-layer bean dip A seven-layer dip is an American appetizer based on ingredients typical of Tex-Mex cuisine .
Preheat the oven to 375° F. Coat a 9-inch loaf pan that is not non-stick and is, preferably, light colored, with cooking spray. Set the pan aside.
Aguachile is a Mexican dish made of shrimp and raw fish fillet, submerged in liquid seasoned with chiltepin peppers, lime juice, salt, slices of cucumber and slices of red onion. This raw seafood dish comes from the north west region of Mexico (mainly Sinaloa), and is normally prepared in a molcajete .
HEAT oven to 350°F. BEAT first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl.
Typically, left over tortillas are the basis of the dish. [2] Green or red salsa is poured over the crisp tortilla triangles. [3] The mixture is simmered until the tortilla starts softening.