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Random On The Border Recipes

  • On The Border Guacamole on Random On The Border Recipes

    (#2) On The Border Guacamole

    2 fresh avocados
    1 lime wedge
    1/2 tsp. salt
    2 Tbs. diced tomato
    1 1/2 Tbs. fresh jalapenos, diced fine
    1 Tbs. red onion, diced fine
    1 tsp. chopped cilantro

    - Mix all ingredients together; stir well.
  • Chicken Tortilla Soup on Random On The Border Recipes

    (#6) Chicken Tortilla Soup

    Chicken Breast, 3 breast,
    Canned Diced tomatoes 1 can
    Enchilada Sauce, 1 can
    Onions, raw, 1 medium
    Green Chili Peppers, 1 7 oz can
    Garlic, 3 cloves or 1 TBSP
    Water, tap, 4 cups
    Cumin, 1 TBSP
    Chili powder, 1TBSP
    Wild Blend Brown Rice-1 cup
    Zucchini 4 medium

    - Cut up chicken into bite size pieces.
    - chop up onion, and zucchini.
    - add all ingredients to pot; cook slow for 2 hours.
    - Add tortillas and cheese and serve. Makes 12 1-cup servings.
  • Queso Dip on Random On The Border Recipes

    (#1) Queso Dip

    2 slices bacon, chopped
    2 tbsp. chopped onion
    1 clove garlic, minced
    1 can (14.5 oz.) whole tomatoes, undrained
    1 can (4 oz.) chopped green chilies
    1 tsp. ground cumin
    1/2 tsp. salt
    1/4 tsp. black pepper
    1/2 tsp. dried whole oregano
    4 c. (16 oz.) grated American cheese

    - In a large saucepan, cook bacon until crisp; add onion and garlic.
    - Cook until onion is soft for 5 minutes.
    - Stir in tomatoes, chilies, cumin, salt, oregano and pepper; blend well.
    - Reduce heat to low; add cheese, stir until melted.
    - Serve hot with tortilla or corn chips.
  • Sour Cream Sauce for Enchiladas and Chimichangas on Random On The Border Recipes

    (#5) Sour Cream Sauce for Enchiladas and Chimichangas

    1/4 cup flour
    1/4 cup melted butter
    1/2 cup shredded monterrey jack cheese
    1/2 cup sour cream
    chili powder to taste

    - Blend flour and butter in saucepan.
    - Stir in reserved broth and 1 C. jack cheese, 1-1/2 cups sour cream and additional chili powder.
    - Pour over enchiladas; bake at 350 for 30 minutes.
    - Sprinkle with remaining jack cheese; put back in oven until cheese melts.
  • On The Border Salsa on Random On The Border Recipes

    (#4) On The Border Salsa

    2 large roma tomatoes, coarsely chopped shopping list
    2 14.5 ounce cans diced tomatoes (Mexican style)
    2 jalapenos, seeded and coarsely chopped
    2 tablespoons red wine vinegar
    1 tablespoon cumin, to taste
    4 cloves garlic, minced
    1 large vidalia onion, coarsely chopped
    1/4 teaspoon salt, to taste
    1/3 cup cilantro, coarsely chopped
    1/2 teaspoon cayenne, to taste

    - Combine all ingredients in a food processor or blender.
    - Pulse until well blended.
  • On The Border Fajitas on Random On The Border Recipes

    (#3) On The Border Fajitas

    * Marinade
    1/4 cup fresh lime juice
    1/3 cup water
    2 tablespoons vegetable oil
    1 large clove garlic, pressed
    3 teaspoons vinegar
    2 teaspoons soy sauce
    1/2 teaspoon liquid smoke
    1 teaspoon salt
    1/2 teaspoon chili powder
    1/2 teaspoon cayenne pepper
    1/4 teaspoon ground black pepper
    Dash onion powder

    2 boneless, skinless chicken breast halves or 1 pound top sirloin or a combination of 1 chicken breast half and 1/2 pound sirloin
    1 Spanish onion, sliced
    * Fajitas sauce
    1 tablespoon vegetable oil
    1 teaspoon soy sauce
    2 tablespoons water
    1/2 teaspoon lime juice
    Dash ground black pepper
    Dash salt
    * On the Side
    1/2 cup pico de gallo
    1/2 cup grated Cheddar cheese
    1/2 cup guacamole
    1/2 cup sour cream
    1 cup shredded lettuce
    6-8 6-inch flour tortillas

    - Combine all ingredients for marinade in a small bowl.
    - Soak your choice of meat in marinade for 2 hours or more.
    - When meat has marinated, preheat your barbecue or stove top grill to high.
    - Preheat a skillet over medium-high heat; saute onion slices in oil for 5 minutes.
    - Combine soy sauce, water, and lime juice in a small bowl; pour it over onions.
    - Add black pepper; continue to saute for 4-5 minutes and season salt to taste.
    - While sauteing onions, grill meat for 4-5 minutes per side or until done.
    - While meat and onions are cooking, heat up another skillet over high heat.
    - When the meat is done, remove it from the grill; slice meat into thin strips.
    - Remove the extra pan from heat; dump onions and the rest of the liquid.
    - Add meat to pan; serve immediately with pico de gallo, Cheddar cheese, guacamole, and sour cream arranged on a separate plate on a bed of shredded lettuce.
    - Steam tortillas in a moist towel in the microwave for 30 seconds; serve on the side.
    - Serve salsa also, if desired.

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About This Tool

Borders or border areas generally have special importance in terms of political science and geography, which refer to the extent of areas adjacent to borders or national boundaries. In Times of war, border areas can become areas of tension or even part of the front line. In general, most border areas are also subject to access restrictions or even designated as restricted areas, such as Frontier Closed Area. Some of the lower security of the border, such as the United states-Canada border on the long-term non-garrison open state, and even allow a certain degree of cross-border between the United States and Canada. In some cases, borders also serve as a buffer zone between countries to reduce conflicts, such as the parallel Korean Demilitarized Zone along the 38th parallel.

But with the advent of the border concept, what are the eating habits of the people who have been stationed on the border for a long time? As you can see from The 7 items recorded by The Random generator tool, the most popular ones are delicious foods like On The Border Fajitas, Chicken Tortilla Soup, On The Border Rolls, Queso Dip and so on.

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