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Results 41 - 50 of 88 for mustard salsa
This simple marinade creates flavorful ... or cold. Mix salsa, wine, brown sugar, mustard, minced garlic, salt and ... Freezes well. Very good cold.
42. MEATLOAF
Mix together these ingredients, bring to a boil, cook 2 to 3 minutes. Pour over 1 package Stove Top stuffing and set aside. Add to stuffing ...
43. LISA'S FAJITAS
Mix first 6 ingredients, add ... grated cheese and salsa. Sour cream can be ... that when it is rolled, the sour cream helps hold fajita closed.
44. MEATLOAF ROLL
Mix ground round, onion, green ... Parmesan cheese, ketchup, mustard, garlic, Italian seasoning, egg and salsa. Take large piece of ... hour and 15 minutes.
Boil chicken until tender - ... heat soup, mayonnaise, mustard and picante or salsa. Cover bottom of a ... bake at 350 degree oven for 45 minutes.
Place tortillas on a baking sheet coated with cooking spray. Bake at 350 degrees for 6 minutes; turn tortillas over and bake an additional ...
Chop veggies fine. Mix all ingredients together. Let stand in refrigerator 24 to 48 hours. Can or use fresh with chips.
48. CARROT SALSA
Peel and slice carrots. Cook ... it. Seal the jars. This keeps well in the refrigerator, and is excellent used as a salsa with tortilla chips.
49. SALSA CRUDA
(For hotter salsa cruda, add 1 or 2 chopped ... Mix all ingredients and chill before serving. Makes 3 cups. Keeps about 3 weeks in refrigerator.
Mix and cook in a large granite pan 1 1/2 hours or until it's as thick as you wish. Pour into jars and seal. Makes about 8 pints.
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