|Make Mine Medium Rare|
|by Robert Scarola|
In the vast overgrown vineyard of food and dining-related books and magazines, Make Mine Medium Rare: A Diner.
1 - 10 of 316 for home made medium salsa
In a heatproof ... 1 teaspoon of salsa to top each ... half as much cheese wedges and pepperoni slices will be needed if making pockets instead of crusts).
Cook rice according to package directions and set aside. Brown onion and chopped pepper in butter or olive oil. Add meat and brown; drain. Add salt, ...
In a large ... olive oil over medium heat until no ... black beans and salsa. Heat on ... minutes before baking is done. Serve with sour cream, if desired.
Chop onion and ... 10 seconds. Add salsa and garlic powder; stir to mix well. Refrigerate until ready to serve. ... tortilla chips or vegetable sticks.
Coarsely chop the ... and melt over medium heat (do not ... refrigerator (canning jars work well) for 2-3 days before using; can be made up to 7 days in advance.
Steam or boil ... Taco seasoning) to taste and stir in salsa and cooked rice. Any combination of seasonings or quantity of onion and pepper may be used.
Preheat oven to ... 1/2 cup of salsa and cooked ground beef or sausage. Simmer over medium to low heat ... chopped green onions and sour cream at the table.
If desired, can add jalapeno peppers for hotter sauce. Mix everything together and refrigerate for about 4 hours before serving.
If desired add jalapeno peppers for hotter taste. Mix everything together and refrigerate about 4 hours before serving.
Combine these ingredients and simmer in enamel pot for 20 minutes. Use as you wish.
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