I know it sounds weird with the pepper in it but believe me it is fabulous!
I got this recipe from my brother in law who runs Texas Restaurant Association in Austin, TX.
Good served with meats like pork, turkey & chicken. Great to spread on sandwiches!
Great as an appetizer served over the infamous cream cheese block with crackers such as wheat thins or sociables.
You let it marinade overnight or 2 nights to meld.
EVERYTHING MUST BE FRESH!
Keeps forever in the fridge.
I am one of those people who likes hominy, particularly in Southwestern soups and stews. Came across this side dish in a new Weight Watchers cookbook and decided that it would soon be making an appearance on my dinner table.
Flan is always a welcome sight. This recipe does require for the flans to chill overnight and that is not reflected in preparation. The actual prep time is minimal for the filling and caramel sauce. Recipe was developed for RSC Winter 2005.
This is my daughter Kerri's most requested recipe. The cream must be thick enough to spread, not a whipping cream, one that is quite thick when bought. Update: I forgot to buy refried beans today but I found a great recipe here on Food.com by Elizabeth Fullerton, her Recipe #12629. I will be using this instead of buying from the supermarket in future, it was so good.
This is easy and very tasty, it's good served hot or at room temperature for a side dish, or as a main meal. All ingredients can be adjusted to taste. Add in finely chopped jalapeno pepper or crushed chili peppper for some heat.
A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.
This is an enchilada dish I made for my grandparents when they came to visit us several years ago. They still rave about it. I have made it quite a few times since. The sour cream sauce is always a big hit.