Mexican Carrots - Recipes - Page 10

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Results 91 - 100 of 125 for mexican carrots

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91. MEXICAN RELISH

Mix all ingredients. Refrigerate at least 1 hour. Good with any Mexican dishes or as a side salad served on a lettuce leaf.

92. MEXICAN CASSEROLE

Coat pork with flour, shake off excess. Heat oil in heavy skillet and brown small portions at a time. Saute green onions and garlic in ...

93. MEXICAN RICE

Heat oil in large skillet, add rice and brown lightly. Add all ingredients to rice and cover and let simmer until done. NOTE: Keep adding ...

94. MEXICAN CHEESE SOUP

In a medium large saucepan, ... on, the onion, carrot and celery in butter until ... Stir well and simmer 10 minutes, stirring. Makes 8 servings.

95. MEXICAN SLAW

Mix in a large salad bowl. Bring these ingredients to a boil and pour over slaw mixture.

96. MEXICAN CHEESE SOUP

In a medium saucepan, cook onion, carrot, and celery in butter ... very low. Add cheese spread to soup. Simmer 10 minutes, stirring occasionally.

97. MEXICAN RICE

Heat oil; put the rice ... Chop the potatoes, carrots and celery into cubes. Add ... Simmer for about 20 minutes (or until vegetables are soft).

98. MEXICAN SALSA

Slice peppers and puree with ... stewed tomatoes and carrots. Add tomato paste, if ... the onion, just add it to the pot to cook for 30 minutes.

99. MEXICAN BEAN SOUP

In a large pot, melt butter. Add onion, carrots and zucchini and saute until ... Serve with salsa, grated cheese, chopped avocado or sour cream.

100. MEXICAN SALSA

Finely dice all of the vegetables and mix together with lemon juice. Add enchilada sauce and mix again. Um Um good! Delicious.

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