14935 puffs aka mexican wedding 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

butter, white sugar, vanilla extract, water, all-purpose flour, chopped almonds, sugar

sugar, butter, softened, vanilla extract, ground cinnamon, ground blanched almonds, all-purpose flour

butter, room temperature, powdered sugar, vanilla extract, all purpose flour, pecans, toasted, coarsely ground, ground cinnamon

butter, softened, powdered sugar, flour , sifted, nuts, ground, vanilla

unsalted butter, vanilla extract, all-purpose flour, pecan halves, powdered sugar, salt, powdered sugar (for topping )

unsalted butter, sugar, plus more for coating baked cookies, vanilla extract, all-purpose flour , plus more for dusting hands, pecans, chopped into very small pieces

powdered sugar, butter, softened, vanilla, all-purpose flour, very finely chopped almonds or 1 cup ground almonds (pecans and walnuts also ok), salt, powdered sugar (for rolling cookies in)

butter, sugar, vanilla, flour, chopped walnuts, powdered sugar

flour, baking soda, eggs, beaten, crushed pineapple, sugar, chopped pecans, cream cheese, softened, powdered sugar, butter, softened, vanilla

butter, softened, sugar, vanilla, all-purpose flour, salt, chopped nuts

butter, room temperature, powdered sugar, salt, vanilla extract, flour, powdered sugar , for dusting

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.

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

mexican chocolate, broken into pieces, whipping cream, light brown sugar, salt, butter