164808 mexican kahleua cream Recipes

mexican recipe stewed tomatoes, undrained, white onion, diced, grain white rice (uncooked) - (i used basmati), canola oil, chicken broth, tomato sauce, garlic powder, salt

mexican-style rice and pasta mix, butter, water, diced tomatoes with onions, undrained, cubed cooked chicken, jalapeno pepper, seeded and chopped

cream of chicken soup, pepper , jalepeno, diced, onion, chopped, velveeta, whole milk, chicken, shredded, doritos , nacho cheese

cream cheese, softened, hidden valley ranch dressing mix, freshly cut chives, sliced thin, flour tortillas, diced pimentos, drained & blotted dry with papertowels, diced green chilies, drained & blotted dry with papertowels, sliced black olives, drained & blotted dry with papertowels, shredded cheddar cheese, salsa

cream cheese (soften), sugar, eggs, crescent rolls, butter (soften), cinnamon

cream cheese, softened, sliced black olives, jalapeno, diced, soft tortilla

cream cheese, hidden valley ranch dressing mix, refried beans, salsa, your favorite, monterey jack cheese, shredded, black sliced ripe olives, flour tortillas

cream cheese, salsa, shredded lettuce, diced tomato, sliced black olives, diced onion, tortilla chips

cream-style corn, oil, milk, eggs (beaten ), yellow cornmeal, flour, baking powder, salt, onion, chopped, shredded cheddar cheese, jalapeno pepper, oil , in hot iron skillet pour in mixture and top with more shredded cheese

cream cheese, mayonnaise or 1/4 cup miracle whip, salsa, tomato, cut up, green onions, minced, shrimp (optional), grated cheese, to cover, tortilla chips (you can use any nacho chip)

cream cheese, rotel, white shoepeg corn, drained, chili seasoning mix

cream cheese, softened, picante sauce, mild, shredded lettuce, chopped green pepper, chopped onion, chopped tomato, shredded cheddar cheese

cream of chicken soup, shredded cheddar cheese, shredded monterey jack cheese, flour tortillas, milk, salsa, chicken breasts, cooked and diced, onion, green pepper, chopped

cream-style corn, milk, oil, eggs, slightly beaten, yellow cornmeal, baking soda, salt, chopped green chilies, shredded cheddar cheese

mexican veggie toss, chopped fresh cilantro, chopped green onions, red wine vinegar, salt, chopped garlic, cumin, tortilla chips

mexican rice, onion, grain rice, lard or chicken fat, chicken broth, tomato juice, diced tomatoes, chopped parsley, minced garlic, ground cumin, salt, white pepper, saute onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. turn into baking dish., in large saucepan , combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. bring to boil. add broth to rice. cover and bake at 350 degrees f for 20 to 30 minutes or until rice is fluffy. use fork to fluff rice. serve.

cream cheese, room temperature, purchased green chili salsa (salsa verde), diced green chilies, chopped fresh cilantro, chopped clams, drained well, corn chips or tortilla chips

cream cheese, softened, brown sugar, rum, half-and-half, ground cinnamon, bananas, butter or 1 tsp margarine