Tijuanatrainwreck Recipes

TIJUANA TIDBITS

Steps:

• In a large greased roasting pan, combine the popcorn, tortilla chips, cereal and nuts. , In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat., Bake, uncovered, at 250° for 1 hour, stirring every 20 minutes. Cool on waxed paper. Store in an airtight container.

TIJUANA TRASH

Steps:

• Preheat oven to 250 degrees F.
• Combine tortilla chips, cereal, popcorn and nuts in a large roasting pan.
• (Lining the pan with foil first helps the clean-up later--).
• Combine corn syrup, butter, brown sugar, chili powder, cinnamon and cayenne pepper in a small saucepan and heat to boiling.
• Pour over the cereal-popcorn mixture in the pan; stir to coat thoroughly.
• Bake uncovered 1 hour, stirring every 20 minutes.
• Remove from oven and turn onto a sheet of waxed paper to cool.
• will keep in an airtight container for about 2 weeks.

TIJUANA TRAIN WRECK

Steps:

• Simply brown meat and drain.
• Place all SAUCE ingredients in crockpot inclucing browned meat and cook on high for 3-4 hours or low for 8, stirring occasionally.
• Serve each plate in this order (bottom to top): Doritoes on bottom, Meat, Sauce, Lettuce, Tomatoes, Green Peppers, Cheddar cheese and sour cream for topping.

TRAINWRECK

Steps:

• In a rocks glass filled with ice, add the vanilla vodka, orange liqueur, and creme de cacao.
• Add a splash of lemon-lime soda and fill the rest of the glass with sweet and sour mix. Stir using either a decorative stirrer or spoon.

TIJUANA-STYLE SUSHI ROLL

Steps:

• Combine the milk, eggs, and egg yolk in a blender and blend to combine. Add the spinach, cilantro, flour, butter, serrano chile, and 1/2 teaspoon salt, and blend until very smooth. Transfer the crêpe batter to a medium bowl. Let the batter stand for 30 minutes.
• In a clean blender, blend the mangoes with the mayonnaise, sugar, soy sauce, dry mustard, and wasabi paste until smooth. Season the mango sauce to taste with salt and black pepper.
• Heat a crêpe pan, or a nonstick skillet measuring 6 to 7 inches across the bottom, over moderate heat until it is hot. Spray the pan lightly with nonstick cooking spray, and heat it until it is hot but not smoking. Add a scant 1/4 cup of the crêpe batter to the pan. Immediately tilt and rotate the pan quickly to cover the bottom with a layer of batter. Cook the crêpe for 1 minute, or until the top appears almost dry. Loosen the edge of the crêpe with a spatula, turn the crêpe over, and cook the other side lightly. Transfer the crêpe to a plate. Make more crêpes with the remaining batter in the same manner, spraying the pan lightly with nonstick cooking spray as necessary and stacking them one on top of the other on the plate. (The crêpes can be made 3 days in advance, wrapped in plastic wrap, and chilled.)
• Mix the crabmeat, hot chile sauce, and masago in a small bowl.
• Place 1 crêpe on a work surface and spoon 2 to 3 tablespoons of the crab mixture down the center of the crêpe. Top with 2 shrimp halves and 2 or 3 avocado slices. Roll up the crêpe into a cylinder. Cut it into 4 equal pieces, as you would a sushi roll. Spread 1 tablespoon of the mango sauce on a plate. Place the sliced roll on top of the sauce. Repeat with the remaining crêpes, filling, and sauce.

TIJUANA TIPPLER

Steps:

• In a large saucepan combine chocolate, grated, 4 cups light cream, brandy, the coffee, the sugar, and the vanilla. Bring the mixture to a simmer over low heat, stirring, until the chocolate is melted and the mixture is hot and well combined. Fold in 1 the heavy cream, lightly whipped, and divide the mixture among ten 10-ounce heat-proof mugs, rinsed with boiling water.