17467 southwestern stuffing del Recipes

macaroni noodles , such as shell cooked al dente and thoroughly drained or 1 lb ditalini, cooked al dente and thoroughly drained, cider vinegar, vegetable oil, celery, minced, green pepper, diced, green onions, minced, chopped pimiento, drained, worcestershire sauce (generous dashes), hot pepper sauce, roasted green chili pepper, minced, salt, fresh ground pepper, black-eyed peas, drained, corn, drained, pitted black olives, chopped, pimento-stuffed green olives, drained and chopped, mayonnaise (about)

pasta shells, cider vinegar, celery ribs, chopped, green onions, thinly sliced, chopped green pepper, black-eyed peas, rinsed and drained, whole kernel corn, drained, sliced ripe olives, drained, sliced pimiento-stuffed olives, diced pimientos, mayonnaise, vegetable oil, chili powder, salt, worcestershire sauce, hot pepper sauce

butter or 1/2 cup margarine, stalks celery & leaves, diced, yellow onion, diced, garlic cloves, minced, frozen corn, thawed, green chili pepper, chopped, mild, hot, chicken broth or 2 -2 1/2 cups vegetable broth, cornbread stuffing mix, flat leaf parsley, chopped, poultry seasoning

cucumber, sliced, frozen peas and carrots, lightly cooked, stuffed olives, sliced, green bell pepper, diced, tomato, diced, green onions or 6 scallions, sliced, lettuce (use a good quality ), watercress, mayonnaise (use a good quality, such as hellmann s), lemon juice (fresh is best ), chili sauce or 2 tsp salsa, powdered sugar, horseradish

vegetable broth, butter, white rice, mild chile peppers, red or green , cubanelle italian peppers may be substituted, extra-virgin olive oil , 1 turn of the pan, onion, chopped, frozen peas, mild or medium prepared taco sauce, salt and freshly ground black pepper, chopped cilantro leaves or flat leaf parsley, for garnish, scallions, thinly sliced, for garnish

chorizo, chopped, butter, chopped onion, chopped celery, chopped carrot, serrano chile peppers, seeded and finely chopped, garlic cloves, minced, bourbon, skillet cornbread, crumbled, chopped pecans, toasted, chicken broth, whipping cream, chopped fresh cilantro, chopped fresh sage, fresh thyme leaves, pepper, salt, frozen peeled crawfish tails, thawed, fresh lump crabmeat, fresh oysters, drained

chayote chopped, jalapeno chilies seeded and finely chopped, garlic finely chopped, onion finely chopped, butter, fresh cilantro snipped, dried thyme leaves, salt, dried sage leaves, cubed corn bread, chopped pecans

grain white rice, olive oil, scallions thinly sliced, white and green parts separated, ground turkey, frozen corn, chopped green chiles, reduced fat monterey jack cheese, red bell peppers halved lengthwise, seeded, plain low fat yogurt, salsa

grain white rice, olive oil, scallions thinly sliced, white & green parts separated, ground beef chuck, frozen corn, chopped green chilies, ground cumin, monterey jack (1 cup) grated, bell peppers halved lengthwide ,ribs & seeds removed, plain low fat greek yogurt, salsa for serving

uncooked small pasta shells, frozen corn, thawed, kidney or black beans, rinsed and drained, chopped sweet yellow pepper, chopped tomatoes, chopped red onion, sliced pimiento-stuffed olives, lemon juice, minced fresh cilantro, ground cumin, olive oil, salt, pepper

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)

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

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.