Category Archives: Mexican recipes



Queretaro, Mexico, Leica M7, Summicron-M 35/2, Kodak Tri-X 400, R09 1+50, 20C, 14min, Plustek 7400 @3600DPI

Posted by MaxDeVa on 2015-01-24 21:27:17

Tagged: , 35mm , ASPH , B&W , buyfilmnotmegapixel , f2 , film , film camera , film is not dead , Kodak , Leica , Leica camera , Leica M7 , M7 , Mexico , Queretaro , Summicron-M , Tri-X , Tri-X 400 , Vuescan , Plustek , filmdev:recipe=10259 , Kodak Tri-X 400 , Agfa R09 One Shot , film:brand=Kodak , film:name=Kodak Tri-X 400 , film:iso=400 , developer:brand=Agfa , developer:name=Agfa R09 One Shot

Mexican Bento #10/ How To

Mexican Bento #10/ How To


I made the sombrero using pillsbury recipe creations dough.

Preheat oven to 350 degrees.

Make a hat shaped mold using aluminum foil and shape with fingers until you get the shape you want. I wrapped the foil around the top of my avocado to make sure it would fit on top of him and then started shaping it around his "head".

Spray the foil mold with some non stick cooking spray!

Unroll the dough, drape it over mold, press and shape dough around the mold with fingers. Be careful not to get the dough too thin or it will rip.

Now decorate with anything you like, wetting the dough to stick the decorations on. I used bell peppers and carrots. Keep in mind the dough will expand a little….you can see where my squiggly carrots got disconnected because the expansion.

Stick it in the oven! The cooking time and temperature may vary depending on how big and thick your dough is. Just keep checking on it and take it out when you see it browning.

This is a really cool way to decorate and add some carbs to your bentos! Of course, you don’t HAVE to make a sombrero. You can shape the dough into anything you want!

Posted by Laura Bento on 2009-02-20 11:22:06

Tagged: , Recipe , Bento , Food , Lunch , Mexican , Hat , Sombrero , Brisket , Tacos , pillsbury

Abandoned Hospital at Fort McDowell

Abandoned Hospital at Fort McDowell

On April 4, 1900 the name of the post on Angel Island was officially changed from Camp Reynolds to Fort McDowell, in honor of General Irvin McDowell, who had served in the Mexican War, led the Union Army at the first battle of Bull Run in the Civil War, and had been the Commanding Officer of the Department of the Pacific, with headquarters at the Presidio.

In 1907 an era on Angel Island came to an end and a new one began. The post was to continue to receive recruits, provide them with initial training, and forward them to their assigned posts. In addition, all enlisted men returning from Pacific posts for discharge, furlough, retirement, or transfer were to be sent directly from the transports to Angel Island for processing. Fort McDowell was about to enter the period of its greatest activity and importance in military history.

In the summer of 1909, using military prisoners from the Army Prison on Alcatraz as labor, major building began on what had been the site of the Discharge Camp and Fort McDowell expanded into a Recruit Depot. In just a few years, a 600-man barracks, a new Hospital, a Main Mess hall with seating for 1400 men, officers’ quarters, a guard house, and other buildings were constructed. The post headquarters moved from Camp Reynolds to the new garrison, which became the East Garrison of Fort McDowell; the former Camp Reynolds became West Garrison.

Fort McDowell was very active during World War I, serving as a Recruit Depot for men entering the Army. In addition to enlisted men returning from Hawaii and the Philippines being processed at the post, men drafted in the western states were now sent to Fort McDowell. About 4,000 men per month passed through Fort McDowell during this period. Following World War I, military activity declined and Fort McDowell became the Overseas Discharge and Replacement Depot in 1922. In this capacity it handled men leaving for, and returning from, overseas posts.

When World War II began, Fort McDowell became part of the San Francisco Port of Embarkation, together with Fort Mason, the Oakland Army Terminal, and Camp Stoneman. This began the busiest period in the Fort’s history. More than 300,000 soldiers were shipped to the Pacific Theater of Operations through Fort McDowell.

The busiest period for the post occurred, however, when the war ended – 23,632 returning men were processed during December, 1945, the busiest month in the post’s history. In that same month, the Main Mess Hall served 310,323 meals, including 3.5 tons of turkey for Christmas dinner, a record. With the war over, military action began to diminish, and the reorganization of the San Francisco Port of Embarkation did not include Fort McDowell. No longer needed by the Army, the flag was lowered for the last time at the post on August 28, 1946.


FilmDev recipe No. 9853

Scanned with Epson Perfection V700 Photo using SilverFast 8.0

Posted by morozgrafix on 2015-01-05 18:35:43

Tagged: , Belvedere Tiburon , California , United States , M645 , Mamiya , Mamiya M645 1000s , analog , film , Angel Island , abandoned , hospital , urbex , Urban Exploration , Fort McDowell , filmdev:recipe=9853 , Ilford HP5+ 400 , Adox Adonal , film:brand=Ilford , film:name=Ilford HP5+ 400 , film:iso=400 , developer:brand=Adox , developer:name=Adox Adonal , Mamiya-Sekor C 55mm f/2.8

Mexican Deep-Dish Pan Pizza 11 – Two Kid Chefs

Mexican Deep-Dish Pan Pizza 11 - Two Kid Chefs

Two Kid Chefs

Posted by Em Thomas Photography on 2012-06-23 00:20:30

Tagged: , two kid chefs , kids , cooking , recipe , food , dinner , pizza , ingredients , corn muffin mix , eggs , butter , milk , corn , evoo , ground beef , onion , cumin , chili powder , cayanne pepper , salt , cheese , red bell pepper , chilies , scallions , tomatoes , olives , cilantro , salsa , wnc , nc , western north carolina , north carolina ,

Christmas Quesadillas Recipe

Christmas Quesadillas Recipe


6 herb-flavored or plain flour tortillas (8 inch)
2 cups shredded Colby or Cheddar cheese (8 oz)
1 small tomato, chopped (1/2 cup)
4 medium green onions, chopped (1/4 cup)
2 tablespoons Old El Paso® chopped green chiles (from 4.5-oz can)
Old El Paso® Thick ‘n Chunky Salsa or guacamole, if desired


1. Heat oven to 350°F.

2. Sprinkle 3 of the tortillas with 2/3 cup cheese each. Top cheese with remaining ingredients except salsa. Place on ungreased cookie sheet.

3. Bake about 5 minutes or just until cheese is melted. Cut each quesadilla into 6 wedges. Serve with salsa.

Posted by Betty Crocker Recipes on 2010-12-27 18:50:19

Tagged: , General Mills , Betty Crocker , Christmas Quesadillas Recipe , recipe , quesadillas , Old El Paso , salsa , cheese , tortillas , green chiles , guacamole , red plate , flour tortillas , tomato , Christmas , quesadilla recipe , Mexican food , shredded cheese , quesadilas , herb tortillas

What Makes a the Best Mexican-Martini

What Makes a the Best Mexican-Martini

Probably invented in Austin, Mexican martinis are extremely popular to help wash down a delicious Mexican food meal. Many recipes dilute the drink with unnecessary extras like sweet and sour mix and Sprite. Our Mexican martini recipe stays authentic.

Photographed with the excellent, Texas-made Paula’s Texas Orange liqueur and Z tequila, which although made in Mexico is imported by an Austin-area company.

Posted by texascooking on 2013-07-02 00:40:27

Tagged: , Tequila , Mexican Martini

Brown Bean Chili Con Carne II On Cornbread

Brown Bean Chili Con Carne II On Cornbread

Freshly made brown bean chili con carne topping half-a-loaf of homemade cornbread.Freshly made brown bean chili con carne with the fresh peppers ready to be combined.

Chili Con Carne Recipe II:
– One pound of dried beans (prepared: see below)
– One pound of meat (cooked and drained)
– One half pound of sausage (cooked and drained)
– One large onion (diced)
– One package of chili spice mix (cumin, red pepper, chili powder, corn starch) it is easier to just use the package – I still haven’t perfected my own mix.
– Bell pepper ( diced; green, yellow, red: any combination)
– Thirty two ounce can of diced stewed tomatoes
– Chile peppers to taste (diced; quantity; scoville scale)
– Sixteen ounce can of corn
– Two tablespoons of garlic powder
– Two tablespoons of white vinegar
– One quarter of a cup of brown sugar

Dried beans preparation: over-night process
1. Sort through beans for any debris. Rinse two to three times until water is clear.
2. In the pot, cover clean beans with water and bring to a rapid boil for one hour; keep the beans covered with water. Turn off the heat.
3. Let the beans soak until cool. Rinse two to three times until water is clear. This removes the indigestible sugars.
4. In the pot, cover clean beans with fresh water. The beans will absorb water as they soak, so to ensure they stay covered with water, add an abundance.
5. Soak them over-night.

1. Rinse the prepared beans. Add the diced onion, diced tomatoes, and corn.
2. To the mixture, add enough water to cover the beans and bring to a boil. A portion at a time (so the powder will not lump), add the spice mix package, add the brown sugar, vinegar, and garlic powder while the water begins to boil.
3. When the onions are transparent, add the bell peppers and chile peppers (to taste). Add the prepared meats.
4. Cook until the onions are no longer visible, the peppers are tender, and the sauce has thickened.
5. To test the readiness of the beans, spoon some out and blow on them. The beans are cooked if the skin splits.

When the chili con carne is cooked to satisfaction munch down. Can garnish with diced spring onions, white onions, cheese, homemade salsa, and the list goes on according to personal preference. (Ripe diced black olives. Not Green.)

This is as clear and concise as the recipe has gotten so far. It is in progress. Follow the basic guidelines and remember your own taste preferences. I have been known to add eight habanero peppers because that was my taste at that moment.

My Easy Cornbread Recipe#1:
– One cup of all-purpose wheat flour
– One cup of yellow corn meal
– One cup of buttermilk
– ½ of a cup of melted butter
– Two eggs (whisked in a soup bowl)
– ½ of a teaspoon of salt
– One teaspoon of baking soda
– Two teaspoons of garlic powder
– One finely diced white onion
– One four-ounce can of diced green chiles
1. Will need a large mixing bowl (dry), small mixing bowl (wet), and a soup bowl. Pre-heat oven to 350º F (170ºC).
2. In the wet bowl, melt ½ of a cup of butter. Add diced onions, green chiles, buttermilk, and whisked eggs. Mix well.
3. In the dry bowl, sift flour,corn meal, baking soda, garlic powder, and salt together. Hollow out an area in the center of the sifted dry ingredients.
4. Pour wet ingredients into the dry ingredients bowl and mix by folding. Mix together well.
5. Add the bread batter to a greased bread loaf pan and bake in the preheated oven for 60-65 minutes. Test to see if it is cooked by inserting a wooden toothpick. It should be completely clean when withdrawn when the bread is cooked. Also the loaf should split at the top. Voila… that’s good eating.

Posted by time_anchor on 2015-02-25 13:26:31

Tagged: , recipe , foods , meals , mexican , mexican american food , chili , chili con carne , las vegas , brown beans , pinto beans , red pepper , green bell peppers , pasilla peppers , sausage , pork sausage , white onions , texas sweet onions , whole kernel corn , corn , white corn , olive oil , chili powder , cumin , tomatoes , tomato sauce , diced tomatoes , salt , corn meal , cornbread , bread , healthy homemade bread , recipes , ground corn , wheat flour , butter , buttermilk