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Results 51 - 60 of 266 for mexican vegetables
In large shallow pan (not aluminum) combine veggie juice and hot sauce. Add chicken and let marinate for 30 minutes at room temperature or ...
In a large skillet, brown pork in oil over medium heat. Add onions and garlic powder; saute lightly. Stir in tomato paste and water. Cover ...
In a bowl, combine corn bread mix and onion. Combine the remaining ingredients. Add to the cornbread mixture just until moistened. Pour ...
Combine first 2 ingredients into a medium bowl. Make a well in the center of mixture. Combine buttermilk and next 3 ingredients. Add to dry ...
Mix all ingredients together and bake in round or square cake pan. Bake at 350°F for approximately 30 to 40 minutes until done.
In small mixing bowl, mix cornmeal, salt and soda. In large mixing bowl, combine remaining ingredients. Blend in cornmeal mixture. Pour ...
In a large saucepan of boiling water, cook the potatoes until tender to the center, 15 to 20 minutes. Drain and let stand until cool enough ...
Slice zucchini; cut kernels from ... just cooked. Sprinkle vegetables with bread and cheese cubes ... bread is crisp. Serve hot. Makes 6 servings.
Mix everything together and cook in a 450 degree oven for 20 to 25 minutes.
Blend together. Combine. Pour dressing over rice salad, toss well and serve.
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