8339 angel southwestern rub Recipes

angel hair pasta or spaghetti, olive oil, garlic, chopped, frozen peeled and deveined medium shrimp, thawed, dry white wine, crushed red pepper, kosher salt, butter

angel food cake mix, sugar, strawberry yogurt, instant sugar-free vanilla pudding mix

angel hair pasta, garlic cloves, minced, olive oil, king arthur unbleached all-purpose flour, cornstarch, garlic salt, pepper, dried basil, milk, cream cheese, cubed, grated parmesan cheese, diced fully cooked ham , optional

angel food cake, vanilla ice cream, slightly softened, fresh strawberries, sugar or substitude, garnish: butterscotch topping , toasted almond slivers.

angel food cake, heavy whipping cream, cornstarch, sugar, egg yolks beaten, browned ground almonds, almond extract, vanilla

angel bavarian, angel food cake, instant vanilla pudding, crushed pineapple, drained, almond flavoring, frozen grated coconut, make pudding according to package directions ., add pineapple and almond flavoring to pudding., cut angel food cake into slices. use some of the slices to cover, bottom of 9x13 serving dish ., spoon a layer of pudding over the cake , followed by remaining cake, then remaining pudding ., spoon whipped topping on layers , followed by coconut., refrigerate until ready to serve .

angel hair pasta, uncooked, olive oil, minced garlic, minced clams, shredded fresh parmesan cheese, freshly ground pepper

angel hair coleslaw, vegetable oil, apple cider vinegar, salt/lpepper

angel food cake, cut in half, heavy whipping cream, seedless black rasberry preserves, chambord, betty crocker homestyle powdered frosting

angel food cake baked, sugar, milk, egg whites beaten, egg yolks beaten, salt, lemon jello, cream whipped, crushed pineapple and juice

angel-hair pasta, dry white wine, freshly grated parmigiano or pecorino, freshly ground pepper, garlic sliced thinly, olive oil, red pepper flakes, salt, asparagus

angel hair pasta, balsamic vinegar, garlic crushed, fresh basil minced, ground pepper, olive oil, roma tomatoes, peeled, seeded & chopped, salt, shaved parmesan cheese

angel hair pasta, olive oil, onions thinly sliced, diced tomatoes undrained, bacon cooked and chopped, cider vinegar, sugar, salt, crushed red pepper

angel hair pasta with parmesan cheese dinner mix, tuna, drained and flaked, crushed butter-flavored crackers (about 15), butter, melted

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.