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Results 11 - 20 of 50 for summer chili
In large skillet, combine carrots, ... vinegar, salt, basil, chili powder and pepper. Cover and ... until vegetables are just tender. Serves 4.
12. VEGETABLE SOUP
Cook the pre-soaked beans in ... juice. Open the chili pods and remove the seeds ... whole leaves of cilantro. Serve with cornbread or tortillas.
Cut into bite size pieces the squash, pepper and onion. Steam. Stir in eggs, mayonnaise and salt and pepper. Mix together and pour over the ...
Cook beef and onion in oil in small heavy skillet over medium heat until onion is clear and beef is slightly brown. Drain off excess fat. ...
Saute onion and green pepper ... "crunched" tortilla chips and Thousand Island dressing for a cool summer taste. Serve with chips and salsa. Ole!
16. VEGETARIAN CHILI
In large skillet heat oil. Add onion, garlic and ginger for 5 minutes over low heat. Add spices, bell pepper and zucchini. Add tomatoes and ...
Combine water, broth, oregano and ... and serve with Chili Dressing. Makes 6 servings. Mix ... mayonnaise and chile. Serve with Ripe Olive Summer Salad.
Cook bacon in a large ... drippings until tender. Stir in tomatoes and simmer 15 minutes. Add chili pepper and next 4 ingredients. Yield 3 1/2 cups.
Total calories 1515. Saute onions, celery, bell pepper, zucchini and squash. Cook shrimp in boiling water with shrimp and crab. Boil, drain ...
20. SEASONING SALT
For French dressing: Put salt, sugar, parsley and onion flakes in blender. Mix well. Add other spices and mix well until thoroughly ...
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