|Introduction to Food Science|
|by Ph.D., Rick Parker|
This book is an ideal teaching manual for high school agriscience and consumer science programs, as well as for post-secondary food science courses.
Results 1 - 10 of 12 for mexican pinwheels
Result Page: 1
Mix all ingredients together. Spread on tortillas. Roll up tightly. Store in plastic wrap in refrigerator until ready to serve. Cut into 1/2 inch ...
Combine first 7 ingredients in a bowl. Mix well. Spread thinly on flour tortillas. Roll as for jellyrolls. Chill thoroughly. Cut into 1-inch pieces.
Brown ground beef, ... cup cheese over pinwheels. Bake 2 ... choice of toppings: chopped tomato, onion, green pepper, sour cream, salsa, and taco sauce.
Mix together cream cheese, lemon juice, garlic salt, olives and jalapeno peppers. Place a large spoonful on top of each tortilla and spread it out. ...
Combine cream cheese and sour cream. Stir mashed avocado and lime juice; mix well. Fold in chopped onions and peppers. Spread each tortilla with ...
Blend cream cheese with small amount of milk for creamy consistency. Add other ingredients. Spread mixture over tortillas, put slice of turkey on ...
Mix all ingredients together and spread on taco shells. Roll up, refrigerate and slice.
Mix all ingredients, spread mixture on tortilla. Roll up and wrap in plastic wrap. Chill at least 2 hours. Slice in 1 1/2 inch slices.
Mix all ingredients except tortillas. Spread into soft tortillas; roll. Refrigerate 2 to 3 hours. Slice and serve.
In saucepan, saute ... Serve with tomato sauce, cream of mushroom soup, cream of celery soup, or cheese sauce if desired. Makes 12 pinwheels or 6 servings.
Result Page: 1
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