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Results 71 - 80 of 125 for mexican carrots
Bring first 5 ingredients to boil in a heavy pot. Simmer 45 minutes. Cool. Remove skin and bones; cut meat into small pieces, strain and ...
2 cans 4 ounces mushroom ... Place zucchini, potatoes, carrots, onions, cabbage, rutabaga in ... sausage is heated through. Makes 6 to 8 servings.
73. CHEESE SOUP
Melt butter in pan. Add onions, carrots and celery. Saute until soft. ... block of Velveeta Mexican cheese (I use mild) for the grated cheese.
Boil onions and carrots together in a small amount ... tuna until all is used. Cover with buttered cracker crumbs and bake until crumbs are brown.
Rinse zucchini, trim off ends. ... melt butter. Add carrot and onion, stir often for ... through (20 minutes). Sprinkle with parsley. 8 servings.
Saute in 1 stick of ... red peppers. Cook carrots in boiling water for 5 ... taste at serving time. (Can omit cream to lower calorie content.)
In medium saucepan, combine corn, ... pepper, celery and carrots, and water. Bring to ... for 45-50 minutes or until heated thoroughly. Serves 8.
First cook chopped up beef in deep pan with cooking oil until lightly brown, then pour water about 4 or 5 cups or more, it depends. Cook ...
79. MEXICAN STACK
(Mark and Sam say to serve these ingredients in separate bowls and let the guests use part or all to make their "stack" --they suggest ...
Saute onion, carrots and celery in butter until ... cheddar cheese, lightly crushed tortilla chips, sliced chilies and a sprinkle of chili powder.
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