Results 31 - 40 of 50 for summer chili

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Cook beans according to package directions; do not drain. In large Dutch oven, melted butter; saute garlic and onion 1 minute over medium ...

Cook onion and garlic in ... to 2 teaspoons chili powder, 1/4 teaspoon salt and ... 32% Vitamin 1; 18% Vitamin C; 10% riboflavin, 22% calcium.

Cook onion and garlic in ... flour, 1-2 teaspoons chili powder, 1/4 teaspoon salt and ... bubbly. Stir in 1 cup shredded Monterey Jack cheese.

Mix together, cover and refrigerate. Re-mix once a day for 3 days. On fourth day, shape in rolls on waxed paper. Remove from waxed paper ...

Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring ...



Mix all ingredients, roll into 2 rolls, wrap each roll in foil and refrigerate 24 hours. Keep the foil as smooth as possible with no ...

Brown meat, onion, green pepper and garlic in large skillet. Stir in remaining ingredients. Cook until mixture comes to a boil. Reduce heat ...

Cook onion and garlic in ... Melt butter; stir in flour, chili powder, salt, and pepper. Add milk. Cook and stir until bubbly. Stir in cheese.

In 4 quart Dutch oven combine undrained tomatoes, beans, onions, green pepper, celery, squash, water, garlic, etc. Bring to boil. Reduce ...

Moisten bread crumbs with water ... cup water into chili sauce, brown sugar, mustard and ... to 10. Serve as appetizers as well as a main dish.

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