SalsaKiss Recipe Page
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Click on the photo to see the salsas and hot sauces mentioned in the recipe.
![[Recipe]](/login/images/upload/snapper.jpg)
"505" Southwestern Kitchens presents:
"Snapper with Salsa Vera Cruz"
Serves 6.
Ingredients:
- 6 Snapper fillets - 6 oz. Fillets, de-boned
- ½ cup green onions - sliced
- 16 oz. "505 Southwestern Salsa"
- ¾ cup vegetable oil
- 1 ½ cup shredded Jack and Cheddar Cheese
- 2 cups flour
- 4 eggs
- ¼ cup milk
- 1 tbsp garlic salt
- 1 tsp white pepper
To Prepare: In a small mixing bowl, combine eggs and milk. In another small mixing bowl, mix flour, garlic salt, and
white pepper. Take snapper fillets and dredge each in the flour mixture then into the egg mixture. Put oil into a
sauté pan and preheat on high. Put snapper into hot oil, two at a time, cooking 4 minutes on each side. In a casserole
dish, about 3 inches apart, lay cooked snapper fillets, topping with "505 Southwestern Salsa", cheese, and green onions. Put in oven for
about 20 minutes or until cheese is melted.
**This recipe taken by permission as an excerpt from the kitchens of "505" Southwestern Kitchens. All rights reserved. To purchase any
cookbook, click here or contact Ten Speed
Press.
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![[Recipe 1]](/login/images/upload/eggplant.jpg)
"505" Southwestern Kitchens presents:
"Eggplant Casserole a La Salsa"
Serves 6 - 8.
Ingredients:
- 2 medium eggplants
- ½ cup vegetable olive oil (enough to brush on eggplant)
- ½ cup green onions - thinly sliced
- 16 oz. "505 Southwestern Salsa"
- ½ tsp. ground cumin
- ½ tsp. onion powder
- ½ tsp garlic salt
- 3 oz. sliced black olives - well drained
- 3 cups grated cheddar and Jack cheese
- ½ sour cream
To Prepare: Cut unpeeled eggplant into ½" slices. Brush slices with oil on both sides and arrange in a single layer on
casserole dish. Bake uncovered at 350 degrees for 15 to 20 minutes, or until soft. Watch carefully to prevent it from
burning. In saucepan, combine remaining ingredients except cheese, sour cream and green onions. Simmer uncovered for
10 minutes. In 13" X 9" casserole lay a single layer of eggplant, half of the "505 Southwestern Salsa" mixture, and half of the cheese. Repeat
layers, topping with cheese. Bake at 350 degrees for 25 minutes or until bubbly. Serve hot with side dishes of sour
cream green onions and guacamole.
**This recipe taken by permission as an excerpt from the kitchens of "505" Southwestern Kitchens. All rights reserved. To purchase any
cookbook, click here or contact Ten Speed
Press.
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![[Recipe 2]](/login/images/upload/rice.jpg)
"505" Southwestern Kitchens presents:
"Southwestern Spanish Rice"
Serves 4 - 6.
Ingredients:
- 1 ½ cups rice
- ½ cup onion, diced
- ½ cup bell pepper, diced
- 1 clove garlic, minced
- 16 oz. "505 Southwestern Chunky Chile Salsa"
- 1 tsp. black pepper
- 3 cups water
- 3 tbsp shortening
- 1 tbsp chicken bouillon
To Prepare: Melt shortening in large skillet. Add rice and brown. When rice is golden brown, reduce heat and add
onion, bell pepper, "505 Southwestern Chunky Chile Salsa",
bouillon, garlic, and pepper. Mix well and add 1 cup warm water or enough to just cover rice. Cover and let simmer
until almost dry (about 25 minutes). Add remaining cold water, a little at a time, cooking over low heat until fluffy.
This is the secret to fluffy rice!
**This recipe taken by permission as an excerpt from "505" Southwestern Kitchens. All rights reserved. To purchase any
cookbook, click here or contact Ten Speed
Press.
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