|The Lactose-Free Cookbook|
|by Sheri Updike|
Filled with 200 easy-to-make, lactose-free recipes, this invaluable cookbook also advises on what ingredients to look for and avoid when shopping,...
1 - 10 of 13 for mexi melts
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Cut up tomatoes ... Brown meat; drain. Melt cheese in separate ... about 2" then fold the shell from the right and then to the left very snugly. Serve warm.
Preparation time: 15 ... slices into triangles. Top each cracker with cheeses, pepper and olives; broil until cheese begins to melt. Makes 32 appetizers.
Mix all ingredients ... Can be doubled. Mexi-corn is available ... you can substitute regular canned corn and some finely chopped red and green peppers.
Cook rice according to directions on package. Blend soup, sour cream, and butter together. Add all other ingredients except cheese. Pour into a ...
Mix first 9 ingredients in medium bowl; stir well. Spoon mixture into a lightly greased 8 inch square baking dish. Combine butter, almonds and ...
Combine first 3 ingredients; dip fillets into mixture, and dredge in corn chips, coating well. Place fillets in a lightly greased 13x9x2 inch pan; ...
Cook rice as directed until almost done. Combine all ingredients, saving some cheese for top. Bake at 350 degrees until hot and cheese is melted.
Mix together in casserole dish. Save some cheese to put on top. Bake at 350 degrees for 1 hour.
Preheat oven to 450 degrees. Place baking pan in oven with 2 tbsp. butter and bring to 450 degree temperature or until pan is hot. Pour in mixture ...
Mix all ingredients lightly and top with cracker crumbs, then put butter on crackers. Bake 30 minutes at 350 degrees.
Result Page: 1
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