213334 quick chili mustard dipping sauce Recipes

marinara sauce, vodka, sour cream, at room temperature, parmesan cheese, salt, pepper

shrimp, peeled, flour , for dusting, olive oil, garlic, crushed, shallot, minced, sea salt, fresh ground black pepper, fresh lemon juice, tabasco sauce, white wine, heavy cream

shredded monterey jack cheese, cream cheese, softened, diced tomatoes and green chilies (rotel), picante sauce or 1/2 cup salsa, tortilla chips , for serving

crushed tomatoes, onion, chopped, chopped green pepper, garlic clove, minced, dried hot red chili pepper, brown sugar , packed, corn syrup (either kind), cider vinegar, salt, pepper, cinnamon, allspice, mustard seeds

cream cheese, chili with beans (i prefer hormel), shredded monterey jack and cheddar cheese blend (or any type of shredded cheese you prefer)

hamburger, baked beans, onion, garlic, ketchup, mustard, honey mustard

vegetable oil (optional), ground beef, onion, chopped, green pepper, chopped, garlic cloves, minced, tomato sauce, diced tomatoes and green chilies, cayenne pepper, chili powder, crushed oregano leaves, salt, pepper, sugar (or less to taste), red chili beans (undrained ), kidney beans (drained )

bisquick, milk , just check after you have everything mixed together (you may want to add another tsp or two), pepperoni, fine chopped (you can add a bit more if you want, about 3 oz), grated onion, italian cheese blend, grated (i get sargento, a blend of mozzarella, parmesan and romano, any blend should work fine, you want a b), melted butter, minced garlic, grated parmesan cheese, marinara sauce

green chili pepper, finely sliced, red chili pepper, finely sliced, lime , juice only, fish sauce, sugar, water

ground beef, onion, finely diced, garlic, minced, diced tomatoes, italian-style diced tomatoes, tomato sauce, water, kidney beans, pinto beans, chili powder, ground cumin, white sugar, salt, ground black pepper, hot pepper sauce

lean ground beef (90%), chopped onion, chili beans , in sauce undrained, diced tomatoes, undrained, black beans, drained and rinsed, chili powder

ground beef, red onion, diced, garlic cloves, minced, bell pepper, any color, diced, cremini mushrooms, roughly chopped, zucchini, roughly chopped, crushed red pepper flakes (optional), marinara sauce , half a jar, pasta, any kind, salt and pepper, to taste, parmigiano (optional)

cream cheese (softened ), chili without beans, shredded cheese, jalapeno pepper (optional), olive (optional)

cream cheese, chili - spread on top of cr.cheese, shredded cheddar cheese

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.

pork sausage (more if desired, vegetarians may omit the sausage and add another can of beans) (optional), yellow onion, diced, green bell pepper, diced, chili beans, diced tomatoes, tomato sauce, water, garlic powder, salt, cumin, chili powder, sugar