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Posted: 2/26/2009 4:40:13 PM | Poached Eggs in Tomato Chile Huevos En Rabo De These are really good
8 servings
1/3 c. oil
2 onions medium thinly sliced
2 lb. canned whole tomatoes
7 oz. whole green chiles cut into strips
2 c. chicken broth or water
1 tsp. salt
1/2 tsp. sugar optional
1/4 tsp. cumin optional
1/8 tsp. black pepper
8 eggs
8 slices Monterey Jack Cheese
Large deep skillet heat oil. Add onions -cook until tender
but NOT browned. Place tomatoes in blender -blend until chopped
but NOT puréed . Add tomatoes – cut stripped chiles to
onion - cook 5 minutes. Add broth- salt- sugar- cumin- pepper -
cook 5 minutes longer. Break each egg- one at a time- onto small
plate ñ slide into hot broth mixture carefully as not to break
yolk. Arrange 1 cheese slice on top of each egg. Cover - cook
gently 5 to 8 minutes0 or until eggs are set - cheese is melted
~Notes Add some red bell peppers seeded ñ in strips ñ green if you like- jalapeños seeded ñ strip for those who like it hotter. We like to throw in some sliced black olives ñ little cilantros for those who like cilantros. Sometimes we have this for dinner with sausage - bacon on the side or ham slices. | |
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Posted: 2/26/2009 9:52:26 PM | OOOOOOH Those puffy tacos on the link look gooood. What's not to love? Mexican food in thick fried bread--oh yeah. So it turns out they are a little like fry bread. I don't think we have anything like that out here. I'll be looking a little closer for them. And now I understnad a recipe in my 70's era Betty Crocker cookbook. The tacos in there have always confused me because they don't look like any taco I'd even seen. now I know they are a puffy taco.
Thee Lord have mercy. This morning I made a humongous mistake. Long story, cutting to the chase, I had to meet someone for a quick meeting at Mickey D's on the other end of town. I arrived early. While I was waiting I decided to have some breakfast. On the menu was a sausage breakfast burrito. I figured "How can anyone screw up a burrito?" Wellllll. Let me tell you there are ways to screw up a burrito. That was a dismal experience and an expensive one that will not be repeated. That was about as Mexican as .... well Prince Charles! They still have a good diet coke though. | |
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Posted: 2/27/2009 7:54:52 AM | Just a side note...the puffy taco shell is not thick or doughy...the only thing inside the shell wall is air.
If you watch the video, imo,
1) she doesnt have enough oil in the pot. since she didnt flip the first side, there wasnt enough oil to set / cook the inside of the shell.
2) i would make in a skilet, easier the work the spatlas
3) i would fry tortilla for 3-5 seconds on first side, then flip and then set the crease as the tortilla puffs., with enought oil in the skilet, shell fries to a nice golden brown.
.........................................
http://video.google.com/videosearch?source=ig&hl=en&rlz=1G1GGLQ_ENUS281&q=puffy%20taco%20shells&um=1&ie=UTF-8&sa=N&tab=wv#
....................................................... | |
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Posted: 2/27/2009 9:28:42 AM | RE : shells .. once a week or so the snackbar cafeteria at work had " taco salads " served in white corn taco "bowls" .
Just a large ( probably 12" flat ) shell crimped up at the edges about 5 times ( think sorta like a Paul Revere hatbrim ) .
The bowl side(s) = about 3-4" high , flat bottom about 4" across .
Must've been dried , or baked in molds , since their stock of 'em was "nested" like coffee filters , and they weren't as crunchy as fried would be .
Lettuce/tomato/grilled chicken strips/whatever else you wanted in an edible bowl ...
By the time the salad was gone , the bowl was dee-lish too from the contents .
Sopapilla chips (cinnamin/sugar) to go with and an ice tea and I was happy .... | |
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Posted: 2/27/2009 9:37:23 AM | ^^We can get those here in Canada Mr. Blues! Must say there are very yummy!
Filled with lettuce, corn, beans, taco seasoning and topped off with salsa and sour cream. Yummy to say the least. Cept I always get too full to eat the "bowl"!! | |
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Posted: 2/27/2009 10:04:29 AM | Moonie , I never said I got anything *done* those afternoons ...... 
I haven't ever actively looked for 'em , but haven't seen any "ready-crimps" at my normal stores .
May hafta get out the tin snips and make a mold . Moldy is right up my alley .....  | |
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Posted: 2/27/2009 10:20:16 AM | Blues - I got mine at Benix (a kitchen gadget store here). Not sure if you have that store, but any kitchen gadget store should have the taco bakers. I got mine on sale for $7.99 - package of 2.
This gives you a good picture of what they look like if you want to make the molds.
http://www.material-things.com/images/products/kitchen/MT-1469.jpg | |
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Posted: 2/27/2009 10:52:44 AM |  CC . I think I have some aluminum roof flashing in the shop . More crimps than I remember but that may just may be a co.-co. difference .
What's the method/baketime/temp ? Just press in the round one and have at it ?
Or is it a one outside/one inside deal ? | |
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Posted: 2/27/2009 12:20:16 PM | One thing for sure, blues they would crimp right up - out in this sun with your device!! Heck Blues could make it at home with long handles n sell them!
They have wire baskets for 11.00 up to 25.00 dollars for frying them or bake them
or
Fry
Take a tortilla, any kind. Use a ladle n push it down into a deep fryer - hold it there. It will curl up into a bowl - get crisp. Then gently take it out- put it upside down on paper towels to drain. It's done when it bubbles and seems crisp.
OR
Bake in Preheated oven several
Using an oven proof bowl type dish placing any tortilla place curves in the tortilla or if lucky enough to have a wavy bowl use it.Spray the bowl with PAM and press flour tortilla into bowl. Spray top of the shell with Crisco Butter Spray or some spray -helps to brown the shell. Place 375°F oven. Maybe - 5 minutes-check shell often to make sure it doesn’t overcook. Remove from oven n cool alittle | |
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Posted: 2/27/2009 12:29:18 PM | booklet that came with the set said 425°F for 6-8 minutes or until brown but I usually did them at 375°F.
You can also make taco bowls by draping your tortilla over a 3-4" ball of crushed aluminum foil and bake until brown - as the tortillas heat up, they drape over the ball. | |
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Posted: 2/27/2009 1:50:45 PM | Awesome , gal-pals !! 
375 seems right , maybe less to me too , since these weren't actually "total crunch" , just far enuff beyond "leathery" to hold up .
The smallest of the stainless mixing bowl set may be wantin' a marguerita to cool off .... 
" Crimps ? We don' need no steeenkin' crimps ! "   | |
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Posted: 3/13/2009 1:32:20 PM | Tequila Shrimp ñ Garlic Sauce
5 shrimp ex large shrimp peeled-deveined per person*
salt ñ pepper to you’re liking
paprika
1/4 c. extra virgin olive oil
2 garlic cloves minced or use more if you like
1 jalapeño pepper- seeds - veins removed diced or 1 serrano with seeds
1/4 green pepper, seeds and veins removed, diced
chives or cilantros fresh chopped about ½ handful or use both
1/2 lime fresh squeeze
2 oz s. tequila
Garnish Roma or Plum tomatoes
To serve-Top with dice Roma tomatoes ñ little more cilantros chopped
Dry shrimp ñ sprinkle with salt- pepper - paprika
Use shallow casserole or saute pan heat olive oil ñ garlic together
When garlic starts to brown- add peppers with chives or cilantros
Stir to coat
Add shrimp ñ sear on one side.
Turn shrimp ñ pour in tequila.
Cook 4 minutes until tequila reduces to dry.
Remove from heat - sprinkle with a little paprika - squeeze in a little lime.
* Notes- This sauce is for 1 serving so make more for 2 or more
Anyone with great Mexican Shrimp recipes?
OR
~Jalapeño Cheese Bread ~
8 cups all-purpose flour
4 to 5 cups shredded Cheddar cheese
3/4 cup minced jalapeno peppers
1/2 cup white sugar
1 1/2 teaspoons salt
2 cups hot water using some of the jalapeño juice.
3 (.25 ounce) packages active dry yeast
4 tablespoons vegetable oil
In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well.
In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved. Use warm water
Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.
Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.
Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 105F) until doubled in size, about 1 hour. Punch down dough.
To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. (Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour.
Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.
Notes makes 2 loaves ñ do one on a pizza pan or more of and oval type not as high. | |
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Posted: 5/3/2009 10:37:57 AM | Here is a few more Mexican recipes some might enjoy
Great tasting Batter for Poppers- ChileRellenos -Veggies-Shrimp more listed
1 can of beer
1 c. (plus flour
1/2 garlic glove or pinch garlic granular
3 eggs
1 tsp salt
1 tsp.pepper
1 pinch dry mustard or tsp. plain mustard
1 tsp. maggi (this seasoning is very important
1 pinch oregano
Large bowl- mix ñ whisk all the above till well blended. Dip poppers-chile rellenos –veggies-shrimp- fish –fish tacos-chicken or cheese in batter - deep fat fry or pan fry to a golden light brown. Store batter in refrigerator up to 2 days if jar or container is well sealed. Prepare exactly as above and you can't go wrong.
Note~ Have a fluffier batter I use also.
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~Crackings or Chicharrones ~
1 lb.pork steak cubed
1/4 tsp. garlic granular
1/2 tsp. salt or your taste
Fry pork in heavy skillet - until crisp. Drain on
Paper towels.
Season with salt ñ garlic
Variations~ add little cumin powder ñ fresh lime juice over the top.
Or little smoked chipotle powder or cayenne pepper
~~~~~~~~~~~~~~~~
~Pork Roast Grande~
1 lb. boneless pork roast
1/2 tsp. chile powder
1/2 tsp. garlic granular
1/2 tsp. salt
2 tsp. chile powder
Bast~
1 c. apple jelly
1 c. catsup
1 T. vinegar
1½ c. crushed corn chips
Preheat oven 325° F.
Season roast placing in roaster 1 hour
Combine apple jelly- catsup- chile powder ñ vinegar in small saucepan - simmer - 15 minutes.
Baste roast with 1/2 baste - top with half the corn chips. Complete roasting. 35-40 minutes roasting time each pound of roast.
Serve with remaining baste ñ corn chips.
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~Chile Verde Green Chile Stew
1 to 2 T. oil
2 lbs. pork or beef or both cubed
2 large onions- chopped
1/4 c. flour stir in
1 c. water
1 c. chicken broth
3 c. tomatoes
1/2 tsp. garlic granular
2 tsp. salt
1 T. cumin powder
3 c. chopped green chile~
Dredge meat in flour. Place oil in large stewing pot
- brown meat -medium heat add onions -sauté add all remaining ingredients to stewing pot - simmer on low heat 1 hour.
~ Varied amounts may be used.
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~Mexican Casserole
This freezes well
1 lb. ground beef
1/4 lb. ground pork
1/2 c. onion chopped
1 garlic clove minced
2 c. Hunts tomatoes diced
1/2 c. ripe olives chopped
2 T. green chile chop
1 tsp. salt or to taste
1/8 tsp. pepper to taste
3 cups water
1 3/4 c. cheddar sharp cheese grated
1 c. plus 2 T. cornmeal
Fry ground beef ñ pork in medium skillet medium heat
until beef is browned-add onion-garlic meat mixture - cook until onion is tender. Drain excess fat
Add tomatoes- olives- green chile- salt- pepper
cook - 20 minutes. Add water if needed to make
thinner consistency is desired.
Add 1/4 c. cheese with 2 T. cornmeal mixture-
cook 2-3 minutes- set mixture aside.
Place remaining cornmeal ñ water in medium saucepan.
Cook cornmeal mixture- stirring occasionally- until thick
Spread 1/2 the cornmeal mixture in bottom of greased 9x13 inch
baking pan. Place meat mixture over top cornmeal - spread
remaining 1/2 cornmeal over top filling. Top with remaining
cheese.
Bake 350°F oven -20 minutes.
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Cafe' Mexicano
For 1
1 oz. coffee liqueur
1/2 oz. brandy
1 tsp. chocolate syrup
dash ground cinnamon
1 hot coffee
1 whipped cream sweetened
Combine all except whipped cream in a coffee cup or mug filling to the top with hot coffee. Top with whipped cream
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~Creamsicle Margarita
2 ounces Corzo Silver tequila
3 ounces orange juice
1 scoop vanilla ice cream
In a blender half filled with ice, add in all ingredients and blend. Pour blended margarita into the glass and top with and orange twist.
Makes one serving.
~~~~~~~~~~~~~~~
Beer Margarita
1 Tecate- Corona or other Mexican beer
1) 12 oz. can frozen limeade
1/2 limeade can filled with tequila
1/2 limeade can filled with triple sec
Ice cubes
Limes
Salt
Mix all ingredients in a pitcher - pour into glasses | |
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Posted: 5/5/2009 6:52:59 AM | Cheladas...
Chelada blanca(white)
fill a frosted schooner with ice, squeeze juice of 1/2 lime or lemon
pour on your favorite cold beer...
Chelada rojo(red)
fill a frosted schooner with ice, squeeze juice of 1/2 lime or lemon, add a couple dashes hot sauce, 1-2 oz v-8 tomato juice, then pour on your favorite cold beer...
salt the rim (opp)
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Happy Cinco de Mayo...que vive Mexico!! | |
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Posted: 5/5/2009 9:52:51 AM | SAguy ~ Those are my two favorite ways to have beer! I keep mugs in my freezer just for these drinks.
For you guys going,, ewww,, try em first,,, good stuff, I'm telling you.
Tecate with the lime,,, bottled Miller draft with the tomato juice...
tb | |
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Posted: 7/11/2009 4:16:36 PM | SAguy recipe for Patties further down
~Shrimp Meatballs in Mexico.
Shrimp meatballs in a cantina style broth with an aguachile tostada
By Chef Benito Molina, Manzanilla, Ensenada, Mexico
Serves 6
Black Bean Broth
2/3 lb. black beans
1/2 onion
2 bay leaves
2 garlic cloves
1 dried chile (ancho, cascabel, guajillo
1 T. salt
Clean beans. In a sauce pan with warm water add beans, onion, bay leaves, garlic cloves, dried chile (ancho, cascabel, guajillo and salt. Once the water comes to a boil, reduce heat to a simmer. When beans are ready (do not overcook them), take them out of the water and let them cool down.
Reserve liquid
Shrimp Broth
4 T. olive oil
2 tomatoes (cut in quarters
4 c. Water
1/2 c. Lager Beer
2/3 lb. Shrimp (with heads, + heads and shells reserved from the albondigas and aguachile
3 dried chiles (ancho, cascabel, guajillo
3 garlic Cloves
1/2 onion
1/2 c. shrimp powder
Fresh Herbs (laurel, oregano, sage, thyme
Using a pot- add olive oil- onion- dried chiles with tomatoes- garlic ñ 1/4 cup shrimp powder. Let this caramelize add shrimp and the heads and shells reserved from the albondigas and aguachile.
Add beer - let it reduce. Then add 4 cups of water - fresh herbs for seasoning - reduce to half.
Add an additional 1/4 cup of shrimp powder.
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Älbongias de Camarons
4 eggs beaten well
2 T. flour
1/4 to 1/2 tsp. baking powder
1½ c. shrimp cleaned peeled un-cooked chopped
1/4 c. onion minced
little cilantros chopped in there. To.
1-2 small serrano’s chopped fine remove seeds if you think it too hot.
Dash of cayenne pepper or less
2 tsp. shrimp seasonings
some Panko bread crumbs just to your liking. I don’t measure ñ if it feels right go for it
don’t want them dry either inside..
Cooking oil or Peanut oil
Add flour ñ baking powder to beaten eggs mixture ñ blend. This makes the batter.
Throw 2nd group together in bowl-mix by hand – make shrimp balls like you want.
Using deep fryer or deep skillet heat 1 inch hot oil. Pour 1/4 cup batter for each shrimp ball into hot oil. Fry few at a time- until golden brown- about 1 minute on each side
Throw into your Älbongias soup or use as appetizers
Drain on paper towels.
~~~~~~~~~~~
Soup Base
1 T. vegetable oil
1/2 onion medium chopped
3 garlic cloves, minced
1/4 tsp. dried Mexican oregano
1/4 tsp. cumin powder toasted if using seeds and ground
6 c. shrimp stock from shells
2 cups canned crushed tomatoes
1 canned chipotle chile plus 1 to 2 tsps. adobo sauce
2 carrots grated
salt to taste
1/2 c. grated zucchini
1/4 c. uncooked rice
cilantros or parsley chopped
~~~~~~~~~~~~~~~
SAguy ~~~Is this what you're looking for "Shrimp Balls in Gravy with Cactus"
Make them into patties
Here try these they shouldn't be soggy fried in HOT oil or Peanut oil does well..
~Batter
4 large eggs
1/2 c. ground dried shrimp or Panko or breadcrumbs
~Shrimp Balls or SAguy make Patties
1 lb. shrimp chopped or grind fine -Use ex- large shrimp they taste better
Touch of cilantro’s chopped fine
Little shrimp seasoning ground
Dash of cumin powder
½ anaheim chiles chopped fine ñ 1 small serrano pepper chop fine
vegetable oil for frying or use peanut oil
~Shrimp Balls or SAguy make patties
Separate eggs putting yolks in small dish ñ whites in large mixing bowl. Beat egg whites with an electric mixer until stiff- continue to beat stiffened egg whites now adding ground shrimp with egg yolks – making a batter. Beat only until ingredients blend.
Fold all the rest into the shrimp making balls or patties. Dip into batter.
Heat 1 inch of vegetable oil in small skillet or use deep fryer - medium heat to 400° F - ladle about 1/4 cup of batter into skillet. It should float ñ begin to sizzle immediately. Fry shrimp balls turning with a spoon- until golden- 1-2 minute or so. Remove with slotted spoon to large plate lined with paper towels - drain. Repeat procedure until all batter is used. This makes about 9 or 10 patties.
Note~ sometimes I used Panko Bread crumbs for coating AFTER adding batter also.
~Red Chile Sauce
1/4 c. olive oil
1 large yellow or white onion, peeled finely minced
5 garlic cloves peeled finely minced
1/2 cup ground dried red New Mexican chile powder
1 c. cold water
3/4 c. fresh nopalitos- cut into 1/4 inch strips - boil 15 minutes
Heat olive oil large skillet - medium heat-sauté onions- garlic in oil until golden- 8 to 10 minutes. Add ground New Mexican chile -stirring constantly- about 1 minute- stir in water to make sauce. Reduce heat to simmer - fold in nopalito’s - cook sauce- stirring once or twice- 5 minutes or so. Do not add salt to sauce- since shrimp balls are sometimes salty. Cover - keep sauce warm.
Pour red chile sauce on 4 plates to make a pool. Place nopalitos ñ 2 shrimp balls or patties in center of each pool. Serve at once with rice - beans ñ warmed flour or corn tortillas if desired. 4-5 servings.
~~~~~~~~~~~~~~~
TBaby
Did you see the frozen maragrita popsicles on Rachael Ray??
Darn
Made easy
3 c. limeade
3 T. grand marnier
3 T. tequila
Stir -place sticks in -freeze -bring out dip in maragrita salt..she made them like fudge sicles.... Using too much liquor they won't freeze well
Used Cointeau in place of grand marnier.. | |
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Posted: 7/12/2009 4:10:26 AM | thanks Dove...
These patties are served at Lenten Time
My grandmother made them every year at as one of her lenten dishes
They were made, I think, by whipping egg whites till soft peaks, then adding shrimp powder and egg yolks and making a light batter then frying.
Grandma used to make white rice with garbanzo nd cilantro
nopalitos
a nd shrimp fritters
Caporitada
i found this recipe...Tortitas / patties:
Prepare shrimp patties by separating egg whites and beating with electric egg beater until stiff peaks appear. Gently fold in egg yokes. Fold in dry shrimp and flour.
I never made with red chilli and nopal...I cant wait to try | |
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Posted: 7/12/2009 9:09:10 AM | Hey TBThey have dried shrimp powder
where in the groceries where they have the celophane packs of dried chilies and spices. but many make with shrimp cut into small pieces and fry up as fritters.
The red sauce im gonna make is going to be a mix of mole from the Box and some Chipotle salsa(Herdes brand)... and nopalitos form a jar.
Im even thinkning of using a tempura type batter and add corn flour and the dried shrimp. or Hush Puppy batter.
sorry TB thougght you talking about shimp fritter, not margarita paletas.
when we used to make paletas(ice pops) we used to make the fresh lime and then added strawberr to make strbry-margarita pops some with the tequila | |
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Posted: 7/12/2009 10:09:47 AM | Lol.. the shrimp recipe sounds great too, but I'm allergic to them, so I'll skip trying it.
Yes, I was thinking of the ice pops. But, after I posted I thought of something else that would be good. I bought my spoiled children an electric ice shaver for snow cones and thought how good a strawberry margarita would be over a big glass of the shaved ice.. yummm...
tb | |
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Posted: 7/12/2009 11:30:59 AM |
electric ice shaver for snow cones and thought how good a strawberry margarita would be over a big glass of the shaved ice.. yummm...
Hells Bells TB........It is 115 degrees and climbing here daily- lady n just where did you buy that shaver?? Sounds like an awesome idea to me get brain frozen n drunk at the same time... Perfect idea n will melt in a cup to slup it up...
Geez what a great business idea!!!!..
SAguy when you use cactus from the jar...rinse them well.
Let's know how they turned out.. | |
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Posted: 7/12/2009 1:04:14 PM | SAguy precisely why suggested rinsing them well..but I just cut some off from the plant - grill them so all needles n eyes burn off well - than drizzle little oil all over till tender with little garlic granular on them-cool peel n cut them up- rest goes in freezer.. You can boil them also ..
Use nopal's in pressure cooking meat for burrito's also.
I spray the plant with water so they are meaty..
But those javaline love them also.
some times use cactus in salads..or with squash dishes..
You know was thinking of using batter n breading them n deep frying them.. | |
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Posted: 7/12/2009 1:38:07 PM | Forgot to post this .
Came up with last week turned out really good -moist n tender
Marinade for Flank Steak
coke a cola real stuff
cumin powder lots
garlic granular lots
pineapple chunks with juice
1/8 c. or less Soy sauce
Maggi -8 shakes
1 capful or tiny bit more Zaaschila’s Chile Habanero Hot Sauce- IT’s hot
½ c. orange juice
4 -5 dashes Mesquite liquid smoke
cilantros chopped
Just make sure meat submerges in marinade 24 hours or more -fry-grill or bake.
Salt meat AFTER cooking to your taste if you want or let guest salt them themselves better yet!
I fried right in the skillet with marinade saving the marinade after frying. Poured off the marinade to a bowl finished meat up by browning it both sides. Meat was just plump n pink inside...When finished browning both sides- re-added the cooked marinade..Salted after cooking. The flavors were well blended.
Maggi is found in Asian part or supermarkets or sometimes in Hispanic isle or Hispanic markets.
Note~ after meat marinaded the film or skinned peel off easily n I put meat back into marinade covering meat a couple more hours... | |
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Posted: 7/12/2009 5:18:07 PM | Fresh nopal in the store always leads me to thinking of prickly pear jelly. I haven't made any for a few years, but it is so good and the prettiest red color you ever saw.
Dove ~ I found the ice shaver at Good Will for $6, with a small part missing. I replaced it at the hardware store for 15 cents and we were in business. Lol,,, I love a good bargain!
Been looking at the water melon in the pantry floor,,, thinking watermelon margaritas.. What could be bad about a couple of those over shaved ice? Yumm
SAguy ~ Homemade cherry lime-ade
A squirt of cherry snowcone syrup
Half a lime squeezed
lemon-lime soda A cheery,, of course
These are as good as the real deal from Sonic..
Snowcone syrup
2 cups of sugar
1 cup of water
1 table spoon corn syrup
Bring to a boil and cook until sugar dissolves
Remove from heat stir in a package of kool-aid, any flavor
Cool and pour into a bottle..
I keep this in the the frig.
tb | |
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