134084 southwestern pup sauce Recipes

yellow cornmeal, all-purpose flour, white sugar, baking powder, salt, chili powder, ground cumin, garlic powder, milk, egg, beaten, canola oil, shredded monterey jack cheese, hot dogs , cut into 1 inch pieces, fiesta dipping sauce, sour cream, mayonnaise, dry taco seasoning mix

vegetable oil, shallots or 1 small onion, minced, garlic cloves, minced, paprika, chili powder, salt and pepper, stewed tomatoes, chopped (1 can), tomato paste (1 can), white vinegar, green bell pepper, finely chopped, brown sugar , packed, dijon mustard, molasses (fancy grade)

white bread, hot pepper jelly (or chili sauce, tomatillo salsa, or tomato salsa, or taco sauce), honey-baked ham (from the deli), monterey jack pepper cheese (from the deli), smoked turkey (from the deli), eggs, beaten, milk (a splash), hot sauce, unsalted butter

vegetable oil, bone in pork chops (1/2 to 3/4 thick ), uncooked long grain rice, kosher salt, fresh ground black pepper, cumin, chili powder, fresh cilantro, chopped, garlic powder, onion powder, taco seasoning, chopped green chilies, corn, drained, chicken stock (broth), tomato sauce (i use mission pride mexican hot style , salsa de chile fresco) or 1 can rotel tomatoes and green chilies, if you prefer chunky tomatoes in your dish (hot or mild), red bell pepper, chopped, serrano chili peppers, diced (if you like it hot) (optional), colby-monterey jack cheese or 1/2 cup monterey jack pepper cheese

southwestern corn soup, frozen mixed vegetables (already cooked), early peas, frozen corn (already cooked), cooked chicken breast (diced )

egg, boiled, mayonnaise, chili sauce, chopped manzanilla olives, minced celery, chopped green onion, whites and some greens, sweet pickle relish, fresh cilantro, tabasco sauce, salt, ground pepper, lean ground chuck, sutter home cabernet sauvignon wine, dijon mustard, minced fresh garlic, salt, fresh ground pepper, dried thyme, sourdough rolls, monterey jack pepper cheese, lettuce, tomato, onion

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 (do not use lean ground round, etc.), ground cumin, chili powder, salt, french gourmayo chipotle chili mayonnaise (or make your own by mixing 3 parts mayonnaise with litre part minced canned chipotle chile in adobo sauc), sliced tomato, sliced sweet onion, shredded lettuce, barbecue sauce (i used famous dave s rich & sassy), lightly toasted hamburger buns, lightly buttered

spicy hot v-8 juice, fresh lemon juice, minced fresh cilantro, worcestershire sauce, adobo sauce (from canned chipotle chilies in adobo), ground cumin, sugar, chilled vodka, ice cube, celery ribs, with leafy tops, fresh red chilies , slit

boneless skinless chicken breasts, extra virgin olive oil, lime , juice of, dry oregano, salt, fresh ground pepper, taco seasoning , such as lawry s, mayonnaise, sour cream (low fat is okay), parmesan cheese, parmesan cheese, shredded, red wine vinegar, canned anchovy, fresh cilantro leaves, crushed garlic, chipotle chile in adobo, adobo sauce, dijon mustard, worcestershire sauce, tabasco sauce, sourdough bread , cut in half lengthwise, romaine lettuce, washed and chopped, garlic-flavored croutons or 1/2 cup caesar-flavor croutons, italian cheese blend, shredded

green giant southwestern style corn, drained, original rotel, drained, sliced black olives, drained, green onions, sliced, shredded cheddar cheese, sour cream, mayonnaise, low salt taco seasoning (optional)

refrigerated fettuccine, red gold diced tomatoes with jalapenos, southwestern chicken strips, cut into pieces (i use tyson brand ), shredded monterey jack cheese, avocado, peeled and chopped (optional)

boneless skinless chicken breasts, extra virgin olive oil, taco seasoning, tabasco sauce, poblano pepper , roasted and peeled, extra virgin olive oil, mexican blend cheese, butter, softened, good mayonnaise, fresh lime juice, tabasco chipotle pepper sauce, worcestershire sauce, cilantro leaf, sargento taco flavored cheese or 1/4 cup your favorite mexican blend cheese, chili powder, your favorite salsa

cooked chicken (preferrably precooked or leftover) or 1 -2 chicken breast, shredded (preferrably precooked or leftover), southwestern ranch dip (tostitos brand or meijer has 1 of their own), whole wheat noodles, shredded taco cheese, plain breadcrumbs, cream of chicken soup, water

ranch dressing, old el paso taco seasoning mix (from 1.25-oz. package), head romaine lettuce, shredded (4 cups), frozen southwestern-flavored cooked chicken breast strips, thawed, finely chopped, shredded monterey jack pepper cheese (8 oz.), cooked bacon, crumbled, hard-boiled eggs, peeled, finely chopped, tomatoes, chopped (roma , 1 cup), avocado, pitted, peeled and finely chopped

dried parsley flakes, dried minced onion, chili powder, dried chives, ground cumin, salt, southwestern dip mix, sour cream, mayonnaise

chunky salsa, chopped fresh cilantro leaves, scallions, white and green parts, chopped, southwestern dry marinade mix (from a packet), restaurant-style tortilla chips, vegetable oil cooking spray, tex-mex taco seasoning

mixed baby salad greens, oscar mayer southwestern seasoned chicken breast strips, hard-cooked egg, chopped, black beans, drained and rinsed, mexican style shredded four cheese, bacon , crisply cooked, crumbled, ripe avocados, peeled, sliced, halved cherry tomatoes, ranch dressing, taco bell home originals thick n chunky medium salsa