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From Sarah and Kara's Recipes
- 09:15, 12 June 2026 Creamy jalapeño sauce (hist | edit) [1,471 bytes] Sarah (talk | contribs) (Created page with "Category:Course:Condiment Category:Cuisine:Mexican Category:Base:Spices Category:Prep:Mixing Category:Dietary:Gluten_free Category:Dietary:Vegan This is an attempt to clone the faintly sweet and spicy mayonnaise-based sauce that some fast food outlets like to spread inside quesadillas and other Mexican food items. Taco Bell calls this "creamy jalapeño sauce", and die-hard Taco Bell fans--which are a thing that apparently exists--refer to it as "C...")
- 22:40, 2 June 2026 Salsa chicken (hist | edit) [1,496 bytes] Sarah (talk | contribs) (Created page with "Category:Course:Entree Category:Cuisine:Mexican Category:Base:Meat Category:Prep:Instant_Pot Category:Dietary:Gluten_free This is dead simple to prepare in a big batch in an Instant Pot, and is a great filling for enchiladas or burritos, or simply served on its own with rice, beans and warm tortillas. ==Ingredients== * 3 pounds boneless skinless chicken thighs * 1 large yellow onion, diced * 1 poblano chile, diced * 4 cloves garlic, minced * 2 tsp ve...")
- 22:31, 2 June 2026 Taco seasoning (hist | edit) [1,885 bytes] Sarah (talk | contribs) (Created page with "Category:Course:Condiment Category:Cuisine:Mexican Category:Base:Spices Category:Prep:Mixing Category:Dietary:Gluten_free Category:Dietary:Vegan "Taco seasoning" is commonly sold in packets in American grocery stores by companies like McCormick. It's a mixture of spices, salt and modified cornstarch intended to be a one-shot seasoning addition to ground beef for use in tacos. Because it imparts a vaguely Mexican flavor wherever it's used, some rec...")
- 22:19, 2 June 2026 Make Shit Good (hist | edit) [4,410 bytes] Sarah (talk | contribs) (Created page with "Category:Course:Condiment Category:Cuisine:Japanese Category:Base:Spices Category:Prep:Mixing Category:Dietary:Gluten_free Category:Dietary:Vegan Many cuisines have an entire area of cooking that's about concentrating free glutamate in a finished dish, providing an umami sense that probably evolved to help tell us when we're eating foods that are good sources of protein and minerals. That's the story of pretty much every meat or mushroom stock, de...")
