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Results 1 - 10 of 62 for mixed mexican vegetable
Combine all of the ingredients in a large mixing bowl. Let mixture rest for about 10 minutes or while oven is preheating to 450°F. Bake in ...
Dice onion and tomato; set aside. Put rice in a bowl and add all of the spices. Pour oil into a larger pan and add the onion. Cook until ...
Dice onion and tomato and set aside. Put rice in a bowl and add all of the spices. Pour oil in larger pan and add onion. Cook until onion ...
In large shallow pan (not aluminum) combine veggie juice and hot sauce. Add chicken and let marinate for 30 minutes at room temperature or ...
Pound chicken breasts to flatten. ... cup water and Mexican-style tomatoes. Pour sauce over ... until cheese is bubbly. Makes 4 main-dish servings.
In large shallow pan (not aluminum) combine vegetable juice and hot sauce; add ... at 375°F for 1 hour or until chicken is tender and crisp.
Preheat oven to 425 degrees. Grease 4 dozen mini muffin cups. Combine all ingredients, except cornmeal. Add cornmeal and blend well. Fill ...
Mix all ingredients together. Pour into oiled iron skillet. Bake at 350°F for 40 - 45 minutes until golden brown.
Combine cornbread mix and onion. Combine remaining ingredients ... edges pulling away from side of pan. Best if served warm. 18 to 24 servings.
Mix contents of vegetable/seasoning packet, water and butter ... another 5 minutes or until cheese is melted. Let stand 5 minutes before serving.
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