All Recipes To EveryBody

Grilled Prawns with a Spicy Peanut-Lime Vinaigrette

2008-03-18T02:17:00.000-07:00

INGREDIENTS

* 1/4 cup minced lemon grass (white part only)
* 1/4 cup minced fresh ginger root
* 2 tablespoons minced garlic
* 1/4 tablespoon chopped fresh cilantro
* 1 Thai or serrano chile pepper, minced
* 3/4 cup peanut or canola oil
* 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
*
* 1/4 cup lime juice
* 1/4 cup rice wine vinegar
* 1/2 cup mirin (Japanese sweet wine)
* 2 tablespoons dark soy sauce
* 2 tablespoons cold water
* 3 tablespoons grated lime zest
* 1 tablespoon minced fresh ginger root
* 2 teaspoons fish sauce
* 2 fresh Thai or Serrano chile, seeds removed
* 2 teaspoons minced garlic
* 1/2 cup smooth, unsalted peanut butter
* 1/4 cup peanut oil
* 2 tablespoons chopped fresh mint
* 1 tablespoon chopped fresh cilantro
* 1/4 cup unsalted roasted peanuts, chopped
* Kosher salt to tas

DIRECTIONS

1. Stir together lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4 cup peanut oil in a large bowl. Add the shrimp, and toss to coat; let marinate at room temperature for 20 to 30 minutes.
2. Preheat a grill for medium-high heat.
3. Meanwhile, pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. Add the lime zest, 1 tablespoon ginger, fish sauce, 2 chile peppers, garlic, and peanut butter; process until smooth. While processing, slowly pour in the peanut oil; process until smooth and creamy. Pour into a bowl, stir in mint, cilantro and chopped peanuts; season to taste with salt.
4. Remove shrimp from marinade, shaking off any excess. Grill on preheated grill until pink and firm, about 2 minutes per side. Serve immediately with sauce.

Shrimp and Crabmeat Loaf

2008-03-18T02:15:00.000-07:00

INGREDIENTS

* 1 (6 ounce) can small shrimp, drained
* 1 (6 ounce) can crabmeat, drained and flaked
* 1/2 cup mayonnaise
* 1/4 cup thinly sliced green onions
* 1/4 cup diced celery
* 1 (8 ounce) package shredded mozzarella cheese
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 (1 pound) loaf French bread, halved horizontally

DIRECTIONS

1. In a bowl, combine well the shrimp, crab, mayonnaise, green onions, celery, cheese, salt, and pepper.
2. Spread the shrimp mixture on the bottom half of bread and replace the top half. Cut into 8 pieces and serve immediately or refrigerate whole and cut into 8 pieces when ready to serve.
3. Heating instructions: Preheat oven to 400 degrees F (200 degrees C). Wrap the loaf in a large piece of aluminum foil. Bake for 20 minutes or until heated through. Cut into 8 pieces.

Okonomiyaki

2007-07-19T01:32:00.000-07:00

INGREDIENTS
1 cup chopped cooked chicken
1 1/2 cups thinly sliced napa cabbage
1/4 cup shredded carrots
3 green onions, chopped
12 fresh green beans, cut into 1/2 inch pieces
1 small green bell pepper, cut into thin strips
1 small zucchini, cut into thin strips
3 eggs, lightly beaten
3/4 cup all-purpose flour
3/4 cup chicken stock
2 teaspoons soy sauce
1 teaspoon vegetable oil
1/4 teaspoon toasted sesame oil

DIRECTIONS
In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

Carolina Pork Twirl

2007-07-19T01:31:00.000-07:00

INGREDIENTS
1 pound sliced bacon
1 (1 1/2 pound) fat-trimmed pork tenderloin
1 1/2 cups mustard-based barbeque sauce
salt and freshly ground black pepper to taste

DIRECTIONS
Preheat a grill for medium heat. When hot, lightly oil the grate.
While the grill is heating, slice the pork tenderloin into flat strips similar to the bacon. Roll up strips of bacon inside strips of pork tenderloin and secure with moistened toothpicks. Season with salt and pepper.
Grill the rolls for about 10 minutes on one side, then turn over. Slather some barbeque sauce over them and cook for another 10 minutes. Remove from the grill and let rest for 2 minutes before serving.

Good Glop

2007-07-19T01:26:00.000-07:00

INGREDIENTS
1 pound sliced bacon
3 cups shredded Cheddar cheese
4 large green onions, sliced
3 tablespoons mayonnaise
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels and crumble.
Mix together the crumbled bacon, Cheddar cheese, green onions, and mayonnaise. Refrigerate overnight before serving.

Alaskan Spicy Spinach Dip

2007-07-18T03:52:00.000-07:00

INGREDIENTS
2 pounds pepperjack cheese
2 cups half-and-half cream
1 large tomato, diced
1 onion, diced
1/2 cup diced red bell pepper
3 cups spinach, rinsed and chopped

DIRECTIONS
Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.

Black Bean Dip

2007-07-18T03:51:00.000-07:00

INGREDIENTS
1 (15 ounce) can black beans
1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
1/2 cup reduced fat sour cream
1 (4 ounce) can chopped green chile peppers
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1 tablespoon olive oil
1 tablespoon salt
1/4 cup picante sauce

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.
Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned.

Avocado Dip I

2007-07-18T03:50:00.000-07:00

INGREDIENTS
2 avocados
1 cup mayonnaise
1 cup sour cream
1/2 (1 ounce) package taco seasoning mix
2 (16 ounce) cans refried beans
3 cups shredded Cheddar cheese
1/2 cup shredded lettuce
1 large chopped fresh tomato
2 green onions, chopped
1/2 cup green bell pepper
1/4 cup sliced black olives
DIRECTIONS
Spread refried beans evenly on a medium sized serving platter. If the beans are watery, chill for 20 to 30 minutes.
Peel the avocados and remove the pits. In a food processor, blend the avocados with the mayonnaise, sour cream and taco seasoning until smooth. Pour over the refried beans. Top with cheddar cheese. Add lettuce, tomatoes, green onions, green pepper and black olives if desired. Refrigerate until serving. Serve with your favorite tortilla chips.

Baked Tortilla Chips

2007-07-18T03:49:00.000-07:00

INGREDIENTS
1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole

Ruthann's Beefy Bean Dip

2007-07-18T03:48:00.002-07:00

INGREDIENTS
2 (19 ounce) cans canned kidney beans, drained
1 (16 ounce) can refried beans
1 small onion
1 pound lean ground beef
1 (4 ounce) can canned jalapeno pepper
1/2 cup hot sauce
1 (1 ounce) package taco seasoning mix
3 bunches green onion, diced
16 ounces Cheddar cheese, shredded

DIRECTIONS
In a large saucepan over medium heat, combine the kidney beans, refried beans, onion, ground beef, jalapenos, hot sauce and taco seasoning. Cook for 10 minutes or until beef is brown.
Add the green onions and grated cheese just before serving. Serve hot with tortilla chips and sliced jalapenos if desired.

Dave's Ultimate Guacamole

2007-07-18T03:48:00.001-07:00

INGREDIENTS
4 avocados - peeled, pitted and sliced
1/2 cup salsa
1/4 tablespoon garlic powder
1/2 teaspoon hot pepper sauce
1 pinch salt (optional)

DIRECTIONS
Place the sliced avocados into a food processor. Set the processor on medium and slowly add salsa until the texture is lumpy. Add the garlic powder and hot sauce. Continue to process until smooth but not too runny. Salt to taste.

Delicious Dip

2007-07-18T03:47:00.002-07:00

INGREDIENTS
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream, room temperature
1 cup picante sauce, divided
1 tablespoon garlic salt
2 tomatoes, diced
1 large chopped onion
1/2 cup sliced black olives, drained
1 (16 ounce) package shredded Cheddar cheese

DIRECTIONS
In a mixing bowl, combine the cream cheese and sour cream. Mix until smooth. Spread in a 9x13 inch pan.
Sprinkle the pan's contents with garlic salt. Cover the mixture with a thin layer of picante sauce. Add another layer of tomatoes, onions and olives. Top with a layer of cheddar cheese. Chill for 30 minutes. Serve with tortilla chips.

Easy Nacho Dip

2007-07-18T03:47:00.001-07:00

INGREDIENTS
1 (8 ounce) container sour cream
8 ounces chive and onion cream cheese
1 (1 ounce) package taco seasoning mix
1 cup shredded Cheddar cheese
1 cup chopped tomatoes
2 chopped green onions

DIRECTIONS
In a bowl, combine the sour cream, cream cheese and taco seasoning. Spread the mixture into a pie dish. Sprinkle the Cheddar cheese over the mixture in an even layer. Top the cheese with the tomatoes and green onions.

Best Ever Layered Mexican Dip

2007-07-18T03:46:00.001-07:00

INGREDIENTS
1 (9 ounce) can bean dip
1 (6 ounce) container guacamole
12 ounces sour cream
1 (1 ounce) package taco seasoning mix
1 (8 ounce) package shredded Cheddar cheese
1 jalapeno pepper, seeded and diced
1 tomato, chopped

DIRECTIONS
In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

Fabulous and Easy Guacamole

2007-07-18T03:45:00.002-07:00

INGREDIENTS
2 avocados - peeled, pitted and diced
1 tablespoon minced shallots
2 cloves garlic, minced
3/4 cup taco sauce

DIRECTIONS
In a medium bowl, mix the avocados, shallots, garlic and taco sauce. Allow the mixture to sit at least 15 minutes before serving.

Taco in a Bag

2007-07-18T03:45:00.001-07:00

INGREDIENTS
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
4 (2.5 ounce) packages corn chips
2 cups shredded lettuce
1 chopped fresh tomato
1 cup shredded Cheddar cheese
1/3 cup salsa
1/2 cup sour cream

DIRECTIONS
Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.

Santa Fe Veggie Quesadillas

2007-07-18T03:44:00.001-07:00

INGREDIENTS
1 (12 inch) flour tortilla
3/4 cup shredded Cheddar/Monterey Jack cheese blend
1/2 cup whole kernel corn, drained
1/2 cup diced red bell pepper
1/2 cup black beans, drained
1 chopped green onion

DIRECTIONS
Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.

Yummy Taco Salad Dip

2007-07-18T03:43:00.000-07:00

INGREDIENTS
1 (16 ounce) can refried beans
2 avocados, peeled and pitted
1 teaspoon lemon juice
1 (16 ounce) container sour cream
1 (1.25 ounce) package taco seasoning mix
2 tomatoes, diced
1 (2.25 ounce) can sliced black olives, drained
1 bunch green onions, chopped
1 (16 ounce) package Cheddar cheese, shredded

DIRECTIONS
In a 12x12 inch or larger dish, evenly spread the refried beans in a thin layer.
In a medium bowl, mix the avocado and lemon juice until almost smooth. A few avocado lumps are desirable. Spread the avocado mixture over the refried beans. In a medium bowl, blend the sour cream and taco seasoning; spread over the avocado mixture. Sprinkle the tomatoes in a layer over the sour cream mixture, followed by the olives and the green onions. Top the dip with a layer of cheese.

Chicken Quesadillas

2007-07-18T03:42:00.000-07:00

INGREDIENTS
1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

DIRECTIONS
Preheat the broiler. Grease a baking sheet.
Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

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NUTRITION INFORMATION
Servings Per Recipe: 20

Amount Per Serving

Calories: 251

Total Fat: 11g
Cholesterol: 35mg
Sodium: 441mg
Total Carbs: 23.4g
Dietary Fiber: 1.7g
Protein: 13.8g
VIEW DETAILED NUTRITION

About: Nutrition Info

Texas Chicken Quesadillas

2007-07-18T03:39:00.002-07:00

INGREDIENTS
2 tablespoons vegetable oil, divided
1 onion, sliced into rings
1 tablespoon honey
2 skinless, boneless chicken breast halves - cut into strips
1/2 cup barbeque sauce
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
8 (10 inch) flour tortillas

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.
Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.

Fantastic Mexican Dip

2007-07-18T03:39:00.001-07:00

INGREDIENTS
2 pounds lean ground beef
1 (16 ounce) jar taco sauce
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
1 cup shredded lettuce
1 tomato, cubed
2 green onions, sliced
1 (2 ounce) can sliced black olives, drained

DIRECTIONS
Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

Francisco's Blender Salsa

2007-07-18T03:38:00.001-07:00

INGREDIENTS
3 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
1 (6 ounce) can tomato paste
1 bunch fresh cilantro leaves
2 tablespoons lime juice
1 small onion

DIRECTIONS
In a blender or food processor, puree the diced tomatoes with green chile peppers, tomato paste, cilantro, lime juice and onion. Serve at once, or refrigerate in sealed containers.

Green Chile Cheese Dip

2007-07-18T03:37:00.000-07:00

INGREDIENTS
1 (7 ounce) package garlic cheese spread
2 (4 ounce) cans chopped green chile peppers
1 (10.75 ounce) can condensed cream of mushroom soup

DIRECTIONS
In a medium saucepan over medium low heat, warm the garlic cheese spread, green chile peppers and cream of mushroom soup. Stir occasionally, until the mixture is well blended. Transfer to a medium bowl and serve.

Hot Bean Dip

2007-07-18T03:36:00.000-07:00

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 (16 ounce) cans refried beans
1/2 (1 ounce) package taco seasoning mix
5 drops hot pepper sauce
2 tablespoons dried parsley
1/4 cup chopped green onions
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned

Mexican Pizza II

2007-07-18T03:35:00.000-07:00

INGREDIENTS
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
2/3 cup water
2 (16 ounce) cans refried beans
4 (10 inch) flour tortillas
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
2 tablespoons sour cream
1 tomato, diced
1 avocado - peeled, pitted and sliced
1 (2 ounce) can sliced black olives
2 chopped green onions

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and stir in taco seasoning mix and water. Mix in the refried beans; set aside.
Spread the beef mixture evenly on two tortillas. Top each tortilla with a second tortilla. Place even amounts of Monterey Jack cheese and Cheddar cheese on top of the second tortillas. Place the tortillas onto a large baking sheet.
Bake in the preheated oven 10 minutes, or until cheeses are melted.
Remove from oven and top with sour cream, tomato, avocado, black olives and green onions. Cut each pizza into 8 wedges and serve warm.

Antojitos Minis

2007-07-18T03:34:00.000-07:00

INGREDIENTS
4 (12 inch) flour tortillas
3 ounces shredded white Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces shredded Cheddar cheese
1 tomato, diced
1 cup chopped red bell pepper
1/8 cup chopped green onions
1/3 cup black beans, drained
2 tablespoons hot salsa
1/8 teaspoon chili powder

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans.
Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired.
Bake in the preheated oven 5 minutes, or until the cheeses are lightly browned and bubbly.

Easy Never Forgotten Guacamole

2007-07-18T03:33:00.000-07:00

INGREDIENTS
3 avocados - peeled, pitted and diced
1 tablespoon sour cream
2 (3 ounce) packages cream cheese, softened
2 tablespoons salsa
1 pinch salt
1 dash ground black pepper
1 dash garlic salt
1 dash onion powder

DIRECTIONS
In a small bowl, mix together the avocados, sour cream, cream cheese and salsa. Blend to desired consistency.
In a small bowl mix the salt, pepper, garlic salt and onion powder. Stir into the avocado mixture. Cover and chill in the refrigerator 1/2 hour before serving.

LuvAnn's Guacamole

2007-07-18T03:32:00.000-07:00

INGREDIENTS
2 avocados - peeled, pitted and diced
2 teaspoons salt
1 large tomato, diced
1 onion, diced
2 jalapeno peppers, chopped
1/2 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice

DIRECTIONS
In a medium bowl, mash the avocados and stir in salt. Mix in the tomato, onion, jalapeno, cilantro and lime juice. Cover and chill in the refrigerator at least 30 minutes before serving

Seven Layer Dip II

2007-07-18T03:31:00.000-07:00

INGREDIENTS
2 avocados - peeled, pitted and diced
1 1/2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup salsa
garlic salt to taste
ground black pepper to taste
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
4 roma (plum) tomatoes, diced
1 bunch green onions, finely chopped
1 (16 ounce) can refried beans
2 cups shredded Mexican-style cheese blend
1 (2.25 ounce) can black olives - drained and finely chopped

DIRECTIONS
In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
In a small bowl, blend the sour cream and taco seasoning.
In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives

Layered Dip

2007-07-18T03:30:00.002-07:00

INGREDIENTS
1 (8 ounce) package cream cheese, softened
3 tablespoons milk
1 cup cocktail sauce
1 avocado - peeled, pitted and diced
1 tomato, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
1 (2 ounce) can black olives, drained and chopped
1 (8 ounce) package shredded Cheddar cheese

DIRECTIONS
In a small bowl, mix the cream cheese and milk until smooth. Spread onto a large, round serving dish. Layer with cocktail sauce. Top with avocado. Layer with tomato, green bell pepper, green onions and black olives. Sprinkle with cheese. Chill in the refrigerator 1 hour, or until firm.

Seven Layer Tex Mex Dip

2007-07-18T03:30:00.001-07:00

INGREDIENTS
1 (16 ounce) can refried beans
1 cup guacamole
1/4 cup mayonnaise
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
2 cups shredded Cheddar cheese
1 tomato, chopped
1/4 cup chopped green onions
1/4 cup black olives, drained

DIRECTIONS
In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

Tasty Taco Bean Dip

2007-07-18T03:28:00.000-07:00

INGREDIENTS
2 tablespoons olive oil
1 (4 ounce) can chopped green chile peppers
1 small onion, diced
2 (16 ounce) cans vegetarian baked beans
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) jar salsa
1 (8 ounce) package shredded Cheddar cheese

DIRECTIONS
Heat the olive oil in a large saucepan over medium heat. Stir in the green chile peppers and onion, and cook until tender.
Place baked beans in the saucepan. Stirring often, cook 10 minutes, or until beans are a smooth, mashed mixture.
Mix in taco seasoning mix and salsa. Transfer to a medium serving bowl. Top with Cheddar cheese. Microwave on high 1 to 2 minutes, if necessary, to melt the cheese. Serve warm

Corn Tortilla Chips

2007-07-18T03:27:00.000-07:00

INGREDIENTS
1 quart oil for frying
1 (12 ounce) package corn tortillas, cut into 6 wedges each
salt to taste

DIRECTIONS
Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.

Kiwi Fruit Salsa

2007-07-18T03:26:00.002-07:00

INGREDIENTS
1 cup balsamic vinegar
1 Spanish onion, finely chopped
1 banana, peeled and chopped
2 oranges - peeled, seeded and chopped
4 kiwis, peeled and chopped
1 serrano pepper, chopped

DIRECTIONS
Heat 1/2 balsamic vinegar in a medium saucepan over medium high heat. Slowly cook and stir onion until soft. Stir in banana. Use remaining balsamic vinegar as needed to keep the mixture moist. Stir in oranges, kiwis and serrano pepper. Cook and stir until all ingredients are soft.

Quick and Easy Taco Dip

2007-07-18T03:26:00.001-07:00

INGREDIENTS
1 (8 ounce) package cream cheese, softened
3/4 teaspoon taco seasoning mix
1/3 cup salsa
1 (8 ounce) package shredded Cheddar cheese

DIRECTIONS
In a medium bowl, mix the cream cheese, taco seasoning mix and salsa. Spread the mixture into a shallow serving dish or an 8 inch baking pan. Top with Cheddar cheese. Chill in the refrigerator approximately 1 hour before serving.

Queso Dip

2007-07-18T03:25:00.002-07:00

INGREDIENTS
1 tablespoon butter
1 tablespoon cornstarch
3/4 cup sour cream
1 cup shredded Cheddar cheese
1 tablespoon salsa

DIRECTIONS
In a medium saucepan over medium heat, melt the butter. Thoroughly stir in the cornstarch. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in Cheddar cheese and salsa. Continue stirring until cheese has melted and mixture begins to thicken, about 10 minutes. Serve hot.

Spicy Hot Crab Spread

2007-07-18T03:25:00.001-07:00

INGREDIENTS
1 pound imitation crabmeat, flaked
1 teaspoon minced garlic
1/2 cup chopped jalapeno peppers
1/4 cup shredded pepperjack cheese
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 pinch salt
1/2 cup grated Parmesan cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
In a medium bowl, mix the imitation crabmeat, garlic, jalapeno peppers, pepperjack cheese, mayonnaise, Worcestershire sauce, hot sauce and salt.
Transfer imitation crabmeat mixture to the baking dish. Top with Parmesan cheese.
Bake in the preheated oven 25 minutes, or until bubbly and lightly browned.

Seven Layer Dip III

2007-07-18T03:24:00.001-07:00

INGREDIENTS
3 cups shredded lettuce
1 (15 ounce) can black beans, rinsed and drained
2 chopped fresh red chile peppers
1/4 cup sliced green onions
1 (8 ounce) container sour cream
2 fresh jalapeno peppers, finely diced
1 teaspoon grated lime zest
1 cup chunky salsa
1/2 avocado - peeled, pitted and diced
2/3 cup shredded Monterey Jack cheese
1/3 cup chopped black olives, drained
1 tablespoon chopped fresh cilantro

DIRECTIONS
Layer shredded lettuce on a 12 inch serving platter.
In a medium bowl, stir together black beans, red chile peppers and green onions. Spoon the mixture on top of the lettuce. Gently spread sour cream over beans. Sprinkle with jalapeno peppers and lime zest.
Drain excess liquid from salsa. Place salsa in a medium bowl. Stir in avocado. Spoon the mixture over sour cream layer. Sprinkle with Monterey Jack cheese. Top with black olives and cilantro. Serve immediately, or chill in the refrigerator.

Mexican Dip

2007-07-18T03:22:00.002-07:00

INGREDIENTS
1 pound ground beef
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of mushroom soup
2 pounds processed cheese food, cubed

DIRECTIONS
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain beef and place in a slow cooker or crock pot with salsa, condensed cream of mushroom soup and processed cheese food. Cook on high until cheese is melted. Lower heat and simmer until serving.

Jodi's Deep-Fried Stuffed Jalapenos

2007-07-18T03:22:00.001-07:00

INGREDIENTS
24 pickled jalapeno peppers
1 pound Cheddar cheese
1/2 cup yellow cornmeal
1/2 cup unbleached all-purpose flour
1 teaspoon salt
2 eggs, beaten
4 cups corn oil for frying

DIRECTIONS
Cut a short slit into each jalapeno pepper. Remove as many seeds as possible. Slice Cheddar cheese into approximately 1/4 inch by 1 inch strips. Stuff each jalapeno with a Cheddar cheese strip.
Place beaten eggs in a small bowl.
In a small dish, mix yellow cornmeal, flour and salt.
One at a time, dip jalapenos in the eggs. Roll in the yellow cornmeal mixture until well coated. Arrange on a metal rack, and allow them to sit approximately 30 minutes.
Heat corn oil in deep-fryer to 375 degrees F (190 degrees C).
In small batches, using a slotted spoon, lower peppers into the heated oil, and fry until crisp and golden brown, about 4 minutes. Drain on paper towels.

Clemons Family Bean Dip

2007-07-18T03:21:00.002-07:00

INGREDIENTS
1 pound ground beef
1 (11 ounce) can condensed cheese soup
1 (16 ounce) can refried beans
1 (16 ounce) jar picante sauce
1 (12 ounce) jar sliced jalapeno peppers
1/2 pound processed cheese food, cubed

DIRECTIONS
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain beef and place in a large, heavy saucepan with condensed cheese soup, refried beans, picante sauce, jalapeno peppers and processed cheese food. Cook on high until boiling, then reduce heat to low. Stirring constantly, cook until mixture is melted and bubbly.

Roasted Red Pepper Dip I

2007-07-18T03:21:00.001-07:00

INGREDIENTS
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (7 ounce) jar roasted red peppers
3/4 cup diced onion
1/3 cup red wine
5 tablespoons brown sugar
2 fresh hot chile peppers, seeded and chopped
2 tablespoons tomato paste
2 tablespoons distilled white vinegar
2 teaspoons chopped garlic
1/2 teaspoon dried oregano
1 1/2 teaspoons cumin seeds

DIRECTIONS
In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving

Dos Queso Dip

2007-07-18T03:20:00.001-07:00

INGREDIENTS
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package taco seasoning mix
2 cups shredded Pepper Jack cheese
1 cup salsa
1 teaspoon dried, crushed Mexican oregano
salt and pepper to taste

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend sour cream and cream cheese until smooth. Mix in taco seasoning mix. Stir in salsa, Mexican oregano, salt and pepper.
Transfer to a 9x13 inch baking dish. Top with Pepper Jack cheese. Bake in the preheated oven 10 minutes, or until cheese is melted.

Zesty Bean Dip

2007-07-18T03:19:00.002-07:00

INGREDIENTS
1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
1 tomato, chopped
1 cup shredded Cheddar cheese

DIRECTIONS
In a medium saucepan over medium heat, mix refried beans, taco seasoning mix and tomato. Allow the mixture to simmer approximately 20 minutes, stirring occasionally.
Spoon the mixture into a medium serving bowl. Top with Cheddar cheese and serve warm.

Junk Dip

2007-07-18T03:19:00.001-07:00

INGREDIENTS
1 pound ground beef
2 pounds processed American cheese, cubed
1/2 cup milk
1 (8 ounce) jar salsa
1 (2 ounce) can chopped black olives, drained
1 (16 ounce) can refried beans

DIRECTIONS
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Place processed American cheese and milk in a large, heavy saucepan over medium heat. Stirring frequently, cook until cheese is melted. One at a time, mix in ground beef, salsa, black olives and refried beans. Keep the mixture warm over low heat while serving.

Chili Cheese Dip IV

2007-07-18T03:18:00.000-07:00

INGREDIENTS
1 (15 ounce) can chili without beans
1 cup shredded Cheddar cheese
1 (8 ounce) jar chunky salsa
1 (2.25 ounce) can chopped black olives, drained
1 (18 ounce) package tortilla chips

DIRECTIONS
In a medium microwave safe bowl, mix chili without beans, Cheddar cheese, chunky salsa, and black olives.
Microwave the mixture on High approximately 3 minutes, until cheese begins to melt. Stir the mixture, and return to microwave. Continue cooking in microwave in 1 to 3 minute intervals, until thoroughly blended and hot. Serve with tortilla chips.

Cheesy Onion Roll-Ups

2007-07-18T03:17:00.001-07:00

INGREDIENTS
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
3/4 cup sliced green onions
1 tablespoon lime juice
1 tablespoon seeded and minced jalapeno peppers
10 (6 inch) flour tortillas
1 (16 ounce) jar picante sauce

DIRECTIONS
In a medium bowl, mix sour cream, cream cheese, Cheddar cheese, green onions, lime juice and jalapeno peppers.
Spread one side of each tortilla with the sour cream mixture. Tightly roll each tortilla. Place rolled tortillas on a medium serving dish and cover with plastic wrap. Chill in the refrigerator at least 1 hour.
Slice tortillas into 1 inch pieces. Serve with picante sauce.

Absolutely the Best Nacho Dip Ever

2007-07-18T03:16:00.001-07:00

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
2 cups shredded Cheddar cheese
2 cups shredded lettuce
1 cucumber, thinly sliced
DIRECTIONS
In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

Southwestern Egg Rolls

2007-07-18T03:15:00.001-07:00

INGREDIENTS
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

DIRECTIONS
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Chili Con Queso Dip II

2007-07-18T03:14:00.000-07:00

INGREDIENTS
1 (2 pound) loaf processed cheese food
2 (15 ounce) cans chili without beans
1 pinch chili powder

DIRECTIONS
In a medium saucepan over medium low heat, melt the processed cheese food. Stir in chili without beans and chili powder. Serve warm when thoroughly blended.

Popcorn Nachos

2007-07-18T03:13:00.001-07:00

INGREDIENTS
1/2 cup butter, melted
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 gallon popped popcorn
1/2 cup shredded Cheddar cheese

DIRECTIONS
In a small bowl, mix together butter, crushed red pepper, cumin and paprika.
Place popcorn in a large bowl. Sprinkle with the butter mixture and Cheddar cheese. Toss until well mixed.

Nacho Dip IV

2007-07-18T03:12:00.000-07:00

INGREDIENTS
1 1/2 cups mayonnaise
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar salsa
1 1/2 cups shredded Cheddar cheese
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped

DIRECTIONS
In a medium bowl, blend mayonnaise and cream cheese.
Spread the mayonnaise and cream cheese mixture evenly on the bottom of a medium serving dish. Layer with salsa, then Cheddar cheese. Top with green bell pepper, yellow bell pepper and red bell pepper. Chill in the refrigerator at least 1 hour before serving.

Taco Nachos

2007-07-18T03:11:00.000-07:00

INGREDIENTS
1 pound ground beef
1 (1 ounce) package taco seasoning mix
3/4 cup water
3/4 pound processed cheese, cubed
1 tablespoon milk
1 (12 ounce) package tortilla chips
1 (16 ounce) can refried beans
1/2 cup chopped fresh tomato
1/3 cup chopped green onions

DIRECTIONS
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in taco seasoning mix and water. Continue cooking 5 minutes. Remove from heat.
Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth.
Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures.
Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.

Annie's Fruit Salsa and Cinnamon Chips

2007-07-18T03:10:00.001-07:00

INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Green Chili and Corn Dip

2007-07-18T03:09:00.000-07:00

INGREDIENTS
1 1/2 cups whole peeled tomatoes, drained and chopped
1/4 cup whole kernel corn, drained
1/4 cup milk
1/4 cup all-purpose flour
1 (16 ounce) package shredded Cheddar cheese
1 (4 ounce) can chopped green chile peppers

DIRECTIONS
In a medium saucepan over medium heat, mix tomatoes, corn, milk and flour. Cook and stir until thick and bubbly, about 10 minutes. Gradually blend in Cheddar cheese and diced green chile peppers. Continue cooking until cheese has melted, about 10 minutes. Serve warm.

Grilled Tomato Salsa

2007-07-18T03:08:00.000-07:00

INGREDIENTS
4 large ripe tomatoes, halved and seeded
1/2 red onion, finely chopped
2 cloves garlic, peeled and crushed
2 red chile peppers, seeded and finely chopped
1/2 cup chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon lemon juice
salt and pepper to taste

DIRECTIONS
Preheat the broiler.
Arrange tomatoes on a medium baking sheet. Checking frequently and turning occasionally, broil tomatoes until darkened, about 5 minutes. Remove from heat and place in a small, sealed container to cool, about 15 to 20 minutes.
Remove and discard tomato skins. Chop tomatoes and place in a medium bowl. Mix in red onion, garlic, red chile peppers, cilantro, olive oil, lemon juice, salt and pepper. Cover and allow to stand about 1 hour before serving.

Hot Corn Dip

2007-07-18T03:06:00.000-07:00

INGREDIENTS
1 (15 ounce) can white corn, drained
1 (15 ounce) can yellow corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (8 ounce) package cream cheese, diced and softened
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
chopped fresh cilantro to taste

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
Bake in the preheated oven 30 minutes, or until hot bubbly

Hot Mexican Dip

2007-07-18T03:05:00.000-07:00

INGREDIENTS
1 (15 ounce) can chili without beans
1 (8 ounce) jar salsa
1 (8 ounce) jar taco sauce
2 chopped green chile peppers
crushed red pepper to taste
2 pounds processed cheese, cubed

DIRECTIONS
In a slow cooker set for low heat, place chili without beans, salsa, taco sauce, green chile peppers, crushed red pepper and processed cheese. Stirring occasionally, heat until processed cheese is melted and all ingredients are well blended.

Mexican Bean Dip

2007-07-18T03:04:00.000-07:00

INGREDIENTS
2 (11.25 ounce) cans chili beef soup
1 (8 ounce) jar taco sauce
1 (2.25 ounce) can chopped black olives, drained
1 onion, chopped
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.
Cook in the preheated oven 10 minutes, or until the cheese has melted.

Restaurant Style Chicken Nachos

2007-07-18T02:57:00.000-07:00

INGREDIENTS
2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1/2 large tomato, diced

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

Spicy Crab and Shrimp Dip

2007-07-18T02:55:00.001-07:00

INGREDIENTS
2 (1 pound) loaves Mexican-style processed cheese food, cubed
1/3 cup mayonnaise
3 tablespoons Worcestershire sauce
1/2 pound cooked and peeled shrimp
1/2 pound cooked crabmeat

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium baking dish, mix Mexican-style processed cheese food, mayonnaise, Worcestershire sauce, shrimp and crabmeat.
Bake in the preheated oven 45 minutes, or until bubbly and lightly browned.

Super Bowl Salsa Dip

2007-07-18T02:54:00.001-07:00

INGREDIENTS
1 (2 pound) loaf processed cheese, cubed
1 cup milk
1 (12 ounce) package ground pork sausage
1 white onion, chopped
1 (24 ounce) jar medium salsa
1/2 (15 ounce) can black beans, drained and rinsed
1 bunch green onions, chopped
1 (12 ounce) package tortilla chips

DIRECTIONS
In a slow cooker set to high heat, place the processed cheese and milk. Cover and, stirring occasionally, cook until the cheese has melted and is well blended with the milk.
Place ground pork sausage in a medium skillet. Cook over medium high heat until evenly brown. Mix in white onion. Cook and stir until onion is translucent. Remove from heat and drain.
Stir sausage mixture into the cheese mixture. Reduce heat to low. Mix in salsa and black beans. Continue cooking, stirring occasionally, approximately 1 hour.
Garnish with green onions and serve with tortilla chips.

Tex Mex Dip

2007-07-18T02:53:00.000-07:00

INGREDIENTS
1 pound ground beef
1 teaspoon chili powder
1 (16 ounce) can vegetarian refried beans
1 yellow onion, chopped
2 (4 ounce) cans chopped green chile peppers, drained
1 (16 ounce) jar picante sauce
1/2 pound Muenster cheese, cubed
1/2 pound Monterey Jack cheese, cubed
1 (16 ounce) container sour cream

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain well, stir in chili powder and continue cooking 5 minutes.
In a 8x8 inch baking dish, spread the refried beans. Layer beans with ground beef and chili powder mixture. Top with layers of onion, green chile peppers, picante sauce, Muenster cheese and Monterey Jack cheese.
Bake in the preheated oven 35 to 45 minutes, until cheese is melted and lightly browned. Top with sour cream before serving.

Black Bean Pinwheels

2007-07-18T02:52:00.001-07:00

INGREDIENTS
4 ounces (1/2 of 8 oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers or KRAFT Shredded Monterey Jack Cheese
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 teaspoon onion salt
1 cup canned black beans, rinsed, drained
3 flour tortillas (10 inch)
1 (16 ounce) jar TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

DIRECTIONS
Mix cheeses, sour cream and onion salt with electric mixer on medium speed until well blended.
Place beans in food processor container fitted with steel blade or blender container; cover. Process until smooth. Spread thin layer of beans on each tortilla; spread cheese mixture over beans.
Roll tortillas up tightly. Refrigerate 30 minutes. Cut into 1/2-inch slices. Serve with salsa.

Habanero Salsa

2007-07-18T02:51:00.000-07:00

INGREDIENTS
3 fresh jalapeno peppers
2 onions, finely chopped
2 tablespoons garlic, minced
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 (7 ounce) can diced green chile pepper
1/2 cup minced fresh cilantro
2 limes, juiced
7 (15 ounce) cans canned tomatoes
1 habanero pepper, seeded

DIRECTIONS
Roast jalapenos over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.
Place jalapenos, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chiles, cilantro, and lime juice. Pulse the tomatoes in batches to desired size, and add to green chile mixture.
Return one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.

Tortillas with Cactus and Cheese

2007-07-18T02:48:00.000-07:00

INGREDIENTS
1 (16 ounce) jar nopales - drained, rinsed, and dried
Adobo seasoning to taste
1 (8 ounce) package shredded Cheddar cheese
1/2 cup chopped cilantro
10 (6 inch) flour tortillas

DIRECTIONS
Season nopales with adobo seasoning. Fold seasoned nopales, Cheddar cheese, and cilantro inside tortillas.
Place filled tortillas in a medium skillet over medium low heat, and warm until cheese is melted.

Mexican-Style Surimi

2007-07-18T02:47:00.001-07:00

INGREDIENTS
3 cups chopped imitation crabmeat
3/4 cup finely chopped onion
2 serrano peppers, finely chopped
5 pickled jalapeno peppers, chopped
1 (3 ounce) package cream cheese, softened
salt to taste
1 bunch fresh cilantro, chopped

DIRECTIONS
In a large bowl, use your hands to mix together the imitation crabmeat, onion, serrano peppers, jalapeno peppers, and cream cheese. Season with salt and some of the liquid from the pickled jalapenos if desired. Form the mixture into a ball, and roll in chopped cilantro. Refrigerate until serving.

Cowboy Mexican Dip

2007-07-18T02:46:00.000-07:00

INGREDIENTS
12 beef tamales, husked and mashed
1 (15 ounce) can chili without beans
1 (14.5 ounce) can diced tomatoes and green chiles
1 (1 pound) loaf processed cheese, cubed

DIRECTIONS
Place the tamales, chili, diced tomatoes, and processed cheese into a slow cooker. Set heat on high, and cook, stirring occasionally until cheese is melted. Reduce heat to low to keep the dip warm while serving. Serve with corn chips or tortilla chips.

Quesadillas on the BBQ

2007-07-18T02:45:00.002-07:00

INGREDIENTS
1/2 cup salsa, divided
4 (10 inch) flour tortillas
1/4 cup chopped sweet onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
1/4 cup sliced black olives
1 cup cooked and peeled shrimp
1/2 cup shredded Cheddar cheese
1/4 cup sour cream

DIRECTIONS
Preheat an outdoor grill for low heat.
Spread 1 tablespoon of salsa on half of each tortilla. Distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives, and shrimp evenly among the tortillas. Sprinkle each with cheese, and fold tortillas in half to cover the filling.
Lightly oil the grill grate. Place the filled tortillas directly on the grill. Cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks. Serve with remaining salsa and sour cream.

Jalapeno Cucarachas

2007-07-18T02:45:00.001-07:00

INGREDIENTS
12 small jalapeno or habanero peppers
6 ounces Monterey Jack cheese, cubed
1 cup thinly sliced hard salami
wooden toothpicks
DIRECTIONS

Slice off the stem ends of the jalapeno peppers, and carefully remove the seeds and white fibers with a small knife. Fill the pepper with cheese. Take one piece of salami, and cover the open end of the pepper with it. Fold it around, and secure with three toothpicks in a row (like the legs of an insect). The salami should keep the cheese from leaking out when grilling.
Preheat on outdoor grill for high heat, and lightly oil the grate.
Place the peppers legs side up on the hot grill. Turn occasionally after a minute or two as the meat begins to crisp up, and the skin on the peppers is starting to blister. When it is evenly browned the toothpicks will have turned black like six little legs sticking out - hence the name cucarachas. Allow the peppers to cool slightly, then remove toothpicks and enjoy!

Mexina Salsa Verde

2007-07-18T02:44:00.000-07:00

INGREDIENTS
3 green tomatoes
2 fresh jalapeno chilies
1 large red tomato
1 medium onion, chopped
1/4 cup lime juice
salt and pepper to taste
1/2 cup chopped cilantro

DIRECTIONS
Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

Fresh Tortilla Triangles

2007-07-18T02:42:00.000-07:00

INGREDIENTS
2 cups canola or other vegetable oil
8 (6 inch) corn tortillas, quartered
Salt, to taste

DIRECTIONS
Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately

Eggplant Salsa and Homemade Pita Chips

2007-07-18T02:41:00.002-07:00

INGREDIENTS
4 medium eggplants
1 large red bell pepper, halved and seeded
4 large tomatoes, seeded and diced
1 clove chopped fresh garlic
1 lime, juiced
salt and pepper to taste
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 (10 ounce) package pita bread rounds
1/4 cup butter, melted

DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.
Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.
Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.
Set the oven to 300 degrees F (150 degrees C).
Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet.
Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.

Pico de Tuna

2007-07-18T02:41:00.001-07:00

INGREDIENTS
1 (6 ounce) can tuna in water, drained
1/3 cup chopped onion
1/3 cup chopped tomatoes
1/3 cup minced cilantro
1 small jalapeno pepper, seeded and minced
salt and pepper to taste

DIRECTIONS
In a medium bowl, stir together the tuna, onion, tomatoes, cilantro, and jalapeno. Season with salt and pepper. Refrigerate until serving.

Albuquerque Delight

2007-07-18T02:40:00.000-07:00

INGREDIENTS
1 (14 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
3 avocados - peeled, pitted, and mashed
2 teaspoons lemon juice
2 tablespoons minced onion
1 dash garlic salt
1 cup sour cream
1 cup chopped green chile peppers
1/2 pound shredded Monterey Jack cheese
1/2 pound shredded mild Cheddar cheese
2 medium fresh tomatoes, chopped
1 (2.25 ounce) can pitted black olives, sliced

DIRECTIONS
Mix the refried beans and taco seasoning mix, and spread over the bottom of a large pie dish. Mix mashed avocados with lemon juice, onion, and garlic salt, and spread over the beans. Layer with sour cream, green chile peppers, Monterey Jack cheese, and Cheddar cheese. Top with tomatoes, and garnish with olives. Chill in the refrigerator until ready to serve.

Turkey Nacho Bake

2007-07-18T02:39:00.001-07:00

INGREDIENTS
1 pound ground turkey
2 cloves garlic, chopped
freshly ground black pepper to taste
2 teaspoons crushed red pepper flakes
2 tablespoons chopped fresh chives
2 tablespoons hot sauce (optional)
1 (1 ounce) package dry taco seasoning mix
1 (14 ounce) can refried beans
1 (14.5 ounce) package tortilla chips
2 cups shredded Cheddar cheese
1 (4 ounce) can sliced black olives
1 ripe tomato, diced
1 bunch green onions, sliced

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, begin to brown the ground turkey. Stir in garlic, pepper, 1 teaspoon red pepper flakes, and 1 tablespoon chives. Stir in 1 tablespoon hot sauce. When the turkey is browned, stir in taco seasoning mix according to package instructions.
Pour the beans into a microwave safe bowl, and heat in the microwave until softened. Stir in 1 tablespoon chives and 1 tablespoon hot sauce.
Spread the tortilla chips across the bottom of a baking sheet. Spoon the beans mixture over the chips. Then spread the turkey mixture across the top. Sprinkle cheese, then olives, tomatoes, green onions, and remaining 1 teaspoon of crushed red pepper flakes over the top.
Bake in preheated oven until cheese is melted, about 15 minutes

Pico de Gallo Chicken Quesadillas

2007-07-18T02:38:00.001-07:00

INGREDIENTS
2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping

DIRECTIONS
In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Fresco Salsa

2007-07-18T02:37:00.001-07:00

INGREDIENTS
6 roma (plum) tomatoes, diced
1 sweet onion, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 bunch cilantro, finely minced
1 lime, juiced
1 teaspoon salt, or to taste

DIRECTIONS
In a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt. Cover and refrigerate until ready to serve.

Spicy Fruit Salsa

2007-07-18T02:36:00.000-07:00

INGREDIENTS
5 kiwis, peeled and diced
1 quart strawberries, finely chopped
1 pint fresh blackberries, chopped
4 Granny Smith apples - peeled, cored and coarsely shredded
2 tablespoons any flavor fruit jelly
3/4 cup brown sugar
1 tablespoon cayenne pepper
3 tablespoons habanero hot sauce
1 (7 ounce) can green salsa
1/3 cup lime juice

DIRECTIONS
Place kiwis, strawberries, blackberries, and apples in a bowl. Stir in jelly, brown sugar, cayenne pepper, hot sauce, green salsa, and lime juice. Stir together.

Che Guevara's Ceviche

2007-07-18T02:35:00.000-07:00

INGREDIENTS
1 (6 ounce) fillet orange roughy, or other firm white fish fillet
15 limes, juiced
1/2 pound cooked shrimp (optional)
2 tablespoons chopped cilantro
5 green onions, chopped
1 red onion, diced
2 avocados - peeled, pitted, and chopped
2 fresh tomatoes, chopped
2 celery ribs, chopped
pico de gallo
2 teaspoons salt
1 pinch black pepper

DIRECTIONS
Cut the raw fish into cubes and spread out in the bottom of a lasagna pan. Pour in enough lime juice to cover the fish; cover dish, and refrigerate for 24 hours.
Remove fish from the refrigerator, and mix in shrimp, cilantro, green onions, red onions, avocados, tomatoes, and celery. Stir in pico de gallo to taste, and season with salt and pepper. Cover, and refrigerate for 12 hours.

Zesty Dip for Chips

2007-07-18T02:34:00.000-07:00

INGREDIENTS
1 (16 ounce) package shredded Monterey Jack cheese
2 (4 ounce) cans sliced black olives, drained
1 (14.5 ounce) can diced tomatoes, drained
4 (4.5 ounce) cans diced green chiles, drained
1 bunch green onions, chopped
1 (10 ounce) can white corn, drained
1 (16 ounce) bottle Italian salad dressing

DIRECTIONS
In a 2 quart bowl or larger, combine the Monterey Jack cheese, black olives, tomatoes, chilies, onions and corn. Pour in salad dressing, and stir to coat. Dressing may be adjusted to suit your taste.

Avocado Mango Salsa

2007-07-18T02:33:00.001-07:00

INGREDIENTS
1 avocado - peeled, pitted and diced
1 lime, juiced
1 mango - peeled, seeded and diced
1 small red onion, chopped
1 habanero pepper, seeded and chopped
1 tablespoon chopped fresh cilantro
salt to taste

DIRECTIONS
Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.

Tomato-Celery Salsa

2007-07-18T02:31:00.001-07:00

INGREDIENTS
3 tablespoons vegetable oil
1 clove garlic, diced
1 medium tomato, diced
1 stalk celery, diced
1 small onion, diced
3/4 cup tomato juice
1 teaspoon all-purpose flour, or as needed
salt to taste
ground black pepper to taste
hot pepper sauce to taste

DIRECTIONS
Heat the oil in a saucepan over medium heat. Stir in garlic, tomato, celery, and onion, and cook about 3 minutes, until heated through. Pour in tomato juice, bring to boil, reduce heat to medium, and continue cooking 5 minutes, or until onions and celery are tender.
Stir flour into the salsa to thicken. Continue cooking to desired consistency. Season with salt, pepper, and hot sauce.

Festive Bean Spread

2007-07-18T02:27:00.000-07:00

INGREDIENTS
1 (16 ounce) can refried beans
1 cup salsa
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 pint sour cream
1 (1.25 ounce) package taco seasoning mix
1 bunch green onions, chopped
2 tomatoes, chopped
2 cups shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

DIRECTIONS
First (bottom) layer: mix together beans, salsa, cumin, and garlic powder, and spread on large, flat serving dish as a thin layer, maybe 1/2 inch thick.
Second (middle) layer: mix together sour cream and taco seasoning, and spread over bean layer.
Third (top) layer: sprinkle the cheese on first, then top with chopped tomatoes and green onions.
Cover with plastic wrap, and chill for about an hour. Serve cold with tortilla chips.

Mexican Pizza

2007-07-17T05:26:00.000-07:00

INGREDIENTS
1 (16 ounce) can fat-free refried beans
1 cup salsa
2 plum tomatoes, diced
1 (4 ounce) can chopped green chilies, drained
1/2 cup chopped green peppers
1/4 cup chopped onion
1 cup shredded low-fat Cheddar cheese
12 Quaker® Salt Free or Lightly Salted Rice Cake

DIRECTIONS
Heat beans and spread over Quaker Salt Free or Lightly Salted Rice Cakes.
Layer with salsa, tomatoes, chilies, green pepper, onion and cheese.
Garnish with low-fat sour cream, if desired.

South of the Border Dip (or Spread)

2007-07-17T05:24:00.000-07:00

INGREDIENTS
1 cup non-fat sour cream
1 cup salsa
2 tablespoons chopped green peppers
1 tablespoon chopped fresh cilantro or parsley (optional)
1 (3 ounce) package Quaker® Quakes® Cheddar Cheese Rice Snacks

DIRECTIONS
Combine first four ingredients in a bowl and mix well.
Cover and refrigerate until ready to serve.
Dip or spread each Quakes Cheddar Cheese Rice Snack with 2/3 teaspoon of the mixture

Veggie Delight

2007-07-17T05:22:00.000-07:00

INGREDIENTS
1/2 cup 1% low-fat cottage cheese
1 medium tomato, thinly sliced
2 tablespoons shredded carrot
1 1/2 teaspoons chopped chives or green onions
1/4 teaspoon dried basil
Paprika (optional)
4 Quaker® Butter Popped Corn Rice Cakes

DIRECTIONS
Place 2 or 3 slices of tomato on each Butter Popped Corn Rice Cake.
Combine cottage cheese, carrot, chives and basil and mix lightly.
Top tomato slices with cottage cheese mixture.
Garnish with paprika, if desired.

Christmas Snack Mix

2007-07-17T05:21:00.000-07:00

INGREDIENTS
1 (16 ounce) jar dry roasted peanuts
2 (14 ounce) packages red and green candy-coated chocolate
1 (14 ounce) package chocolate covered peanuts
1 (7 ounce) jar wheat nuts
DIRECTIONS

Mix together the peanuts, red and green candy-coated chocolate pieces, red and green candy-coated chocolate covered peanuts, chocolate covered peanuts and wheat germ nut snacks.
Serve in a large bowl or place in decorative glass jars and give as gifts.

Ruby Red Pretzel Dip

2007-07-17T05:20:00.000-07:00

INGREDIENTS
1 (16 ounce) can jellied cranberry sauce
3/4 cup white sugar
1/4 cup white vinegar
1 teaspoon ground ginger
1 teaspoon ground mustard
1/4 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1 tablespoon cold water
1 dash red food coloring (optional)

DIRECTIONS
In a saucepan over medium heat, combine the cranberry sauce, sugar, vinegar, ginger, mustard, cinnamon, and pepper. Stir over medium heat until smooth. In a small dish, stir together the flour and cold water. Stir into the cranberry sauce. Bring to a boil; cook and stir for 2 minutes. Transfer to a serving bowl and stir in red food coloring if using.

Gorgonzola Bread

2007-07-17T05:18:00.002-07:00

INGREDIENTS
1 French baguette, sliced into 1/4 inch rounds
1/4 cup olive oil or melted butter
2 pears - peeled, cored and sliced
8 ounces crumbled Gorgonzola cheese
1 cup chopped walnuts

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Arrange the baguette slices in a single layer on a baking sheet. Brush the top of each one with olive oil or melted butter. Place a slice of pear onto each piece of bread, then crumble some of the cheese over the top. Sprinkle with walnuts.
Bake for 12 to 15 minutes in the preheated oven, or until the pears are browned and the cheese has started to melt.

Great Grandpa's Garlic Pickles

2007-07-17T05:18:00.001-07:00

INGREDIENTS
1 (16 ounce) jar dill pickle slices
2 cups white sugar
1 tablespoon hot pepper sauce (e.g. Tabasco™)
6 cloves garlic, peeled
1/4 teaspoon red pepper flakes

DIRECTIONS
Pour the jar of pickles and the liquid into a large bowl. Stir in the sugar, hot pepper sauce, garlic and red pepper. Return to the pickle jar and refrigerate for at least 1 day before serving to soak up the flavors.

Cucumber and Avocado Sushi

2007-07-17T05:16:00.000-07:00

INGREDIENTS
1 1/4 cups water
1 cup uncooked glutinous white rice (sushi rice)
3 tablespoons rice vinegar
1 pinch salt
4 sheets nori (dry seaweed)
1/2 cucumber, sliced into thin strips
1 avocado - peeled, pitted and sliced

DIRECTIONS
Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.

Perfect Sushi Rice

2007-07-17T05:15:00.000-07:00

INGREDIENTS
2 cups uncooked glutinous white rice (sushi rice)
3 cups water
1/2 cup rice vinegar
1 tablespoon vegetable oil
1/4 cup white sugar
1 teaspoon salt

DIRECTIONS
Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Dynamite Sauce

2007-07-17T05:14:00.000-07:00

INGREDIENTS
1 cup mayonnaise
1 tablespoon sugar
1 tablespoon chili garlic sauce

DIRECTIONS
In a small bowl, stir together the mayonnaise, sugar and chili garilc sauce. Use immediately or refrigerate and use within one week.

Okonomiyaki

2007-07-17T05:13:00.000-07:00

Pork Twirl

2007-07-17T04:59:00.000-07:00

Original recipe yield:
8 servings

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min

INGREDIENTS
1 pound sliced bacon
1 (1 1/2 pound) fat-trimmed pork tenderloin
1 1/2 cups mustard-based barbeque sauce
salt and freshly ground black pepper to taste
DIRECTIONS
Preheat a grill for medium heat. When hot, lightly oil the grate.
While the grill is heating, slice the pork tenderloin into flat strips similar to the bacon. Roll up strips of bacon inside strips of pork tenderloin and secure with moistened toothpicks. Season with salt and pepper.
Grill the rolls for about 10 minutes on one side, then turn over. Slather some barbeque sauce over them and cook for another 10 minutes. Remove from the grill and let rest for 2 minutes before serving.

Mi Abuela's Curtida

2007-07-17T02:18:00.000-07:00

INGREDIENTS
1 red onion, thinly sliced
3 roma (plum) tomatoes, diced
3 tablespoons cilantro
3 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon pepper
1 pinch salt

DIRECTIONS
Combine the onion, tomatoes, and cilantro in a non-metal bowl. Whisk together the vinegar, sugar, pepper and salt; pour over the onion mixture, and toss to coat. Cover and refrigerate 2 to 4 hours. Drain right before serving.

Tropical Salsa with Grilled Mango

2007-07-17T02:17:00.000-07:00

INGREDIENTS
1 ripe mango, peeled and sliced 1/4 inch thick
2 teaspoons olive oil
1/4 cup finely chopped red onion
2 tablespoons finely chopped red bell pepper
1 jalapeno pepper, finely chopped
1 lime, juiced
2 teaspoons white sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger

DIRECTIONS
Preheat an outdoor grill for high heat. In a mixing bowl, toss mango slices with oil to coat.
Lightly oil grate, place mango slices on grill. Cook for 4 minutes on each side, until nicely browned with grill marks.
Remove mango from grill, cut into small cubes, and transfer to a mixing bowl. Stir in onion, red pepper, jalapeno pepper, lime juice, salt, sugar, and ginger. Serve at room temperature, chill until ready to serve, or serve hot by heating through in a nonstick skillet.

Authentic Chinese Egg Rolls

2007-07-17T02:16:00.002-07:00

INGREDIENTS
4 teaspoons vegetable oil
3 eggs, beaten
1 medium head cabbage, finely shredded
1/2 carrot, julienned
1 (8 ounce) can shredded bamboo shoots
1 cup dried, shredded wood ear mushroom, rehydrated
1 pound Chinese barbequed or roasted pork, cut into matchsticks
2 green onions, thinly sliced
2 1/2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon monosodium glutamate (MSG)
1 (14 ounce) package egg roll wrappers
1 egg white, beaten
4 cups oil for frying, or as needed

DIRECTIONS
Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

Crispy Cheese Twists

2007-07-17T02:16:00.001-07:00

INGREDIENTS
1/2 cup Parmesan cheese
3/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg white

DIRECTIONS
Combine parmesan cheese, pepper and garlic powder. Unfold pastry sheets onto cutting board. Brush lightly with egg white; sprinkle each sheet with 1/4 of the cheese mixture. Lightly press into pastry, turn over; repeat. Cut each sheet into 12 (1-inch) strips; twist.
Place on ungreased cookie sheet and bake in 350 degrees F (175 degrees C) oven for 15 minutes or until golden brown.