These tortillas turn out tender, chewy and they are easy to make. Recipe is from Taste of Home. Note: Well-wrapped tortillas keep in the freezer for up to a month. Thaw overnight in the refrigerator and reheat before using.
This dip looks delicious. I plan on making it for this year's Super Bowl. Go Steelers! Note: Ground turkey can be substituted for the ground beef. Bowl dip mixture can be spooned onto the rolls for a group meal alternative.
I got this recipe from a newspaper article.
This is a tasty skillet meal that is very quick to put together. You can substitute vegetables, if you like. I always use broccoli. I sometimes substitute the peas for a corn, carrot and asparagus mixture I find in the frozen food section. I love those bags that you just steam partially and then add to the skillet to cook until crisp-tender. I like to brown my chicken in butter so it's very flavorful.
I found this recipe in Ladies Home Journal. You can serve these with rice and salsa verde, in a tortilla with taco fixings, on nachos, rolled in enchiladas (my favorite), dipped in spicy cheese sauce or added to tortilla soup.
These are now my family's favorite enchiladas after finding this recipe on the back of Sargento cheese package. They are so good and filling. They come together very easily if you have cooked chicken on hand. I usually already have pre-cooked chicken on hand. For that, I like to use Crock Pot Shredded Chicken Breasts for Freezing - OAMC #188329 and then I skip the cooking the chicken part and just add all the ingredients to the chicken. The shredded cooked chicken works perfectly for this recipe.
This is a recipe for Chilean bread. The breads of Chile are celebrated for their diversity of shape, flavor, and texture. Dobladitas are a Chilean quick bread, rolled out, cut into circles, and folded in layers before baking. They are tender and flaky when served warm out of the oven. They are best when they are warm, right from the oven or toasted the next day, with some butter, jelly, or even some guacamole. Recipe from All Recipes.com.
Harissa is a traditional accompaniment with Moroccan and North African food. Use sparingly as it is powerfully HOT. It is a great with lamb chops, chicken and vegetarian dishes and as a flavour base for any casseroles or stews where a fresh zing is needed.