107 bean roll cream Recipes

lime zest, fresh lime juice, garlic cloves, finely chopped, chopped fresh cilantro, crushed red pepper flakes, olive oil, boneless pork, cut into 1/2-inch cubes, onions, thinly sliced, fat-free refried beans, flour tortillas (8 burrito-sized tortillas), shredded monterey jack pepper cheese (8 oz) or 2 cups monterey jack cheese (8 oz), salsa, sour cream

roll of pork sausage, cream cheese, rotel tomatoes , with lime and cilantro, undrained, sharp cheddar cheese, hormel chili without beans, cumin

all-purpose flour, salt, pepper, lean beef stew meat , boneless skinless chicken breast and boneless pork, cut into cubes, vegetable oil, onion, chopped, green pepper, chopped, jalapeno pepper, seeded and chopped, diced stewed tomatoes, drained, pinto beans, rinsed and drained, kidney beans, rinsed and drained, navy beans or great northern beans, rinsed and drained, tomato sauce, chili powder, garlic clove, minced, ground cumin, dried basil, cayenne pepper, hard rolls, sour cream , chopped green onions and sweet red pepper, optional

butter, softened, castor sugar, eggs, flour, method, cream butter and sugar together until smooth. add eggs 1 at a time followed by flour. roll the dough into balls and wrap in a cling wrap. leave to chill in the refrigerator for 2 hours before rolling in a 22cm tart pan. trim all excess. bake blind, covered with foil and filled with beans at 360f for 15 minutes. cool., eggs, beaten, castor sugar, vanilla, flour, salt, zest of 1 lemon, coconut cream + 50ml heavy cream, mangos, peeled and thinly sliced, big bananas, thickly sliced, lemon juice, almond flakes, butter, softened, mangoes, peeled and thinly sliced, apricot jam for glaze

cut beef round steaks, mexican-style sandwich rolls (bolillos), sour cream, divided, pinto beans - drained, rinsed, and mashed - divided, avocados - peeled, pitted and sliced, tomatoes, sliced, pickled jalapeno peppers , sliced into quarters lengthwise, shredded romaine lettuce, divided, chopped fresh cilantro, divided, crumbled queso fresco (mexican fresh cheese), divided, lime, quartered

pillsbury refrigerated crescent dinner rolls, reduced fat, ground beef , 98% lean, black olives, canned, sliced, pinto beans, canned, cheddar cheese, shredded, iceberg lettuce, shredded, tomatoes, chopped, light sour cream, salsa

french sandwich rolls, refried beans, warmed, taco seasoning, sliced deli chicken, shredded cheddar cheese, shredded lettuce, diced fresh tomatoes, sliced ripe olives, drained, red onion, sliced and separated into rings, chopped green chilies, sour cream, ripe avocado, peeled and mashed, drops hot pepper sauce

ground beef, black beans, water, taco seasoning (reduced sodium ), reduced-fat crescent rolls, reduced-fat sour cream, cheddar cheese, shredded (reduced fat ), tortilla chips (baked nacho), lettuce, shredded, tomatoes, chopped

chicken breast fillet, cooked and chopped up into fine pieces, butter, green pepper, finely chopped, green onions, sliced, garlic clove, minced, red onion, chopped, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, fresh parsley, minced, fresh cilantro, minced, cumin, chili powder, season salt, garlic salt, cayenne pepper, white pepper, monterey jack cheese, shredded, flour tortillas, avocado , smashed (about half of an ), tomatoes , deseeded & finely minced, red onion, finely minced, ranch dressing, sour cream, season salt, dried parsley, onion powder, garlic oil, dried dill weed, garlic powder, pepper, tomato, diced, red onion, chopped, iceberg lettuce

cream cheese, softened, milk, salt, pepper, cubed cooked chicken, fresh mushrooms, sliced, frozen corn, thawed and patted dry, frozen cut green beans, thawed and patted dry, tube (4 oz) refrigerated crescent rolls

cream cheese, softened (we use light), dried dill or 1 tsp fresh dill, chopped, garlic clove, pressed, salt, fresh ground black pepper, refrigerated crescent dinner rolls, chicken breast (left over roasted chicken, or canned chicken), cheese (we use mozzarella, but jack, cheddar or mixed is great too), cannellini beans, drained, cucumber, roma tomatoes (grape tomatoes are good too), head fresh lettuce, avocado

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.

ground beef, onion, chopped, minced fresh garlic (or to taste), green bell pepper, seeded and chopped, jalapeno pepper, seeded and finely chopped (optional), taco seasoning mix (or use kittencal s ), green chilies (drained or undrained , or to taste), pinto beans, undrained (or use black beans), water (only if needed), salt and black pepper (to taste), refrigerated crescent dinner rolls, crushed tortilla chips, divided (can use a little more), sour cream, grated cheddar cheese

black beans, rinsed and drained, fat free cream of mushroom soup, fat free sour cream, reduced fat crescent rolls, shredded 2% sharp cheese, taco seasoning, white chunk chicken, yellow corn, drained

crescent rolls, taco seasoning, refried beans , any variety, lean ground beef, cream cheese, hot sauce, salsa , any variety, lettuce, to serve (optional), tomato, to serve (optional), sour cream, to serve (optional), olive, to serve (optional)

apples, diced, butter, cubed, brown sugar, cinnamon, cream cheese, sweetened condensed milk, vanilla bean, cinnamon, spring roll wrappers (at least 4-inch diameter), water, canola oil, for frying, sugar, cinnamon, caramel ice cream topping, garnish

ground beef, crescent rolls, nacos, sour cream, mexican or mozzorella cheese, diced tomatoes, peppers , corn or beans

crescent rolls, chili with beans, onion, chopped, lettuce, shredded, tomato, chopped, cheddar cheese, shredded, frito corn chips, sour cream (optional)