27683 pt mexican dip vegetarian Recipes

vegetable stock (or water), celery rib, finely chopped, white onion, chopped, garlic cloves, chopped, fresh parsley leaves, large stems removed, fresh oregano (or 1/2 tsp. dried ), fresh cilantro, coarsely chopped, salt, olive oil, grain brown rice (or white rice), anaheim green chilies , roasted (or new mexican chiles), mint leaves, chopped

olive oil, chopped onion, green bell pepper, chopped, eggs, beaten, sour cream (or plain yogurt or mexican crema), flour tortillas, pace picante sauce, grated cheese

seasoned chicken-style vegetarian strips (such as morningstar farms chik n strips), diced, reduced fat cream cheese, softened, reduced-fat ranch salad dressing, hot buffalo wing sauce (such as frank s red ), colby-monterey jack cheese blend

guacamole dip, sour cream, miracle whip, taco seasoning, green onions (tops & bottoms) chopped, tomatoes chopped, sliced jalepenos, shredded lettuce, lemon juice, refried beans, shredded velvetta mexican cheese, salt (to taste), pepper (to taste), tabasco sauce (to taste), olives, serve with doritos , fritos or tortilla chips of your choice

cream cheese, softened, extra-lean ground beef, taco seasoning mix, water, salsa, chopped jalapeno pepper, shredded mexican-style cheese

cream cheese, softened, sour cream, processed cheese (i.e. velveeta), cubed, shredded mexican cheese blend, diced tomatoes with green chile peppers, frozen chopped spinach, thawed and drained, taco seasoning mix, tomatoes, chopped, green onions, chopped

black bean and corn relish, cooked black beans , no salt added, frozen whole-kernel corn, thawed, chopped cilantro, chopped red onion, cider vinegar, honey, hot pepper sauce , or to taste, ground cumin, watchers reduced fat mexican style shredded cheese, sandwiches, bolillo rolls or baguettes, wholly guacamole dip, ultra thin, lower sodium, oven-roasted turkey slices, shredded lettuce

fat-free refried beans, salsa (i like medium), green chilies, cheese, shredded (i like a mexican or taco blend)

masa corn flour, butter, cubed, salt, sugar, broth, baking powder, black pepper, corn (fresh or thawed frozen will work), cheddar cheese (mexican cheese is better, reserve about half for filling), roasted chilies (fresh roasted skinless peppers work too), tomatoes , deseeded, pealed and sliced (can immerse in boiling water for 20 seconds, and then ice water to loosen skins), parchment paper or corn husk

onion, chopped, red pepper, chopped, green pepper, chopped, cumin (or more ), chili powder (or more ), chopped tomatoes, black beans, drained, canned pinto beans, drained, mild green chilies, drained, salsa, wheat flour tortillas (8 to 10-inch), shredded mexican blend cheese, shredded reduced-fat cheddar cheese, light sour cream (optional), fresh cilantro (optional)

mexican-style diced tomatoes, frozen corn, ranch-style pinto beans, chopped green chilies, onion, chopped fine, fresh cilantro, powdered broth, chili powder, cumin, thyme

cream cheese, softened (can be light or no fat), salsa (mild, medium or hot ), mexican blend cheese, tortilla chips

chicken, cut in cubes try to make them all the same size so they cook equally (i prefer a mix of boneless breasts and thighs, 1-inch cubes for skewers), mangoes, cut in 1-inch cubes (make sure it isn tsp too ripe, you want sweet but firm, papaya is a good substitute), red bell pepper, cut in 1-inch pieces (optional), onions, cut in quarters, lime, cut in wedges, mexican seasoning (see mexican seasoning recipe below, if you have a favorite dry rub or seasoning , you can use that as), wooden skewer (soaked in water for 30 min, so they don tsp burn), olive oil, ground red chili powder (not chili powder that you use for chili con carne, cayenne is a good substitute), mexican oregano (every day dried oregano is fine), cumin, paprika, cocoa, cinnamon, salt, pepper

firm tofu, shredded carrot, chopped bok choy, chopped water chestnuts, chopped bamboo shoots, chopped garlic chives, garlic, peeled and minced, dark soy sauce, sesame oil, salt, potsticker or gyoza wrappers, oil for frying the dumplings, drain the tofu , cut into cubes and mash. wash and prepare the vegetables. combine the tofu with the remainder of the ingredients and seasonings., lay out 1 of the gyoza wrappers in front of you ., dip your finger in the water and moisten the edges of the wrapper., place a heaping tsp of filling in the middle of the wrapper ., fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (you may want to use a cornstarch/water mixture to make this easier)., heat 2 tbsp oil in a large skillet or wok.when oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). without turning the dumplings over, add 1/2 cup of water and cover. cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed., serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

mayonaisse, sour cream, dry package of taco seasoning, refried beans or bean dip, roma tomatoes, scallions, sliced black olives, sharp cheddar

refried beans, frito bean dip, guacamole dip, mayonnaise, taco seasoning, shredded jack and cheddar cheeses, sliced black olives, chopped tomatoes, scallions, i cup sour cream

bean dip, guacomole (2 if small container), queso cheese dip, salsa, sour cream

corn tortillas, yellow, corn, sweet, yellow, frozen, refried beans, vegetarian, enchilada sauce, salsa, mild, chedder cheese, shredded, kale, chopped, carrots, sliced