|A Basket of Berries|
|by Val Archer|
A charmingly illustrated collection of delectable recipes, botanical information, poetry, and lore for 31 favorite berries.
1 - 10 of 61 for carrot salsa
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From the kitchen ... pot, sauté the carrots, celery and ... potatoes, tomatoes and salsa; bring to ... Johnsonville Sausage, LLC, used with permission. ® Sausage
Peel and slice carrots. Cook until ... over it. Seal the jars. This keeps well in the refrigerator, and is excellent used as a salsa with tortilla chips.
Combine all ingredients. Form into equal sized balls and flatten to shape into patties. Bake at 450°F for 15 to 20 minutes. Serve on buns with ...
In a large ... the guacamole and salsa. Combine all ... and cilantro. Season, to taste, with cumin, garlic salt, and additional pepper and chili powder.
About 30 minutes before serving time, prepare salsa: Combine all ... butter. Add onions, carrot, and garlic ... refrigerated, 2 or 3 days. Makes 4 to 5 servings.
Blend whole tomatoes ... with onions and carrots and add to ... leaves and top salsa with it. Add ... salsa. Good for dips, carnitas, and carne asada tacos.
Saute onions and ... green peppers, zucchini, carrot and chili peppers. ... small amount of salsa. Bake at ... These are best baked right before eating.
In an ungreased ... tortillas. Layer lentils, spinach, carrot, zucchini, yogurt, Mock ... generous drizzle of salsa and sunflower seed. Makes 1 serving.
Press crescent rolls ... Hidden Valley mix and spread on crust. Top with vegetables and shredded cheese. Before serving, add olives, tomatoes and salsa sauce.
Spray large non-stick ... chicken, onion, celery, carrot and garlic; cook ... pink. Stir in salsa, tomatoes, tomato ... thoroughly heated. 6 (1 1/2 cup) servings.
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