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    11 Recipes

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    We thought this recipe was awesome!Tons of flavor. Add your chipotles to taste. We like it spicy, so I add more. I also added way more cumin. Instead of topping it with plain sour cream, I topped it with Recipe #366559 That went wonderful with it! The recipe doubles very nice. Makes great wraps with leftovers. Before adding your bean mixture, taste to see if it needs salted. I added salt to mine. You may need more rice than the recipe calls for. Source - Chefmeow

    Recipe #366665

    Recipe from - http://coconutlime.blogspot.com/2008/06/chipotle-cheese-spread.html Chef notes from the site-- I came up with this recipe as sort of an homage to that Southern staple Pimento cheese. Rather than use it as a simple cold spread, I topped my burgers with it and allowed it to melt a bit on the grill. Yum! Smoky, spicy, cheesy. What's not to love? It is also extremely tasty cold on a sandwich or on some crackers. Or wedged in the grooves of some celery. It is smoky, spicy and more than a little addictive.

    Recipe #366561

    Recipe created by chef Chris Schlesinger of East Coat Grill on behalf of the makers of Hidden Valley®. We love this dip! Spread on burgers, in a mexican wrap or whatever floats your boat!

    Recipe #366559

    Tired of the same old jalapeno poppers? I wanted something different and came up with this. I've also mixed in bacon bits into the avocado mixture. My DH really liked that. But I didn't care for the bacon in it. I just thought it took away the lime flavor. The lime really gives these such a fresh zesty taste. See note on bottom.

    Recipe #366474

    I decided to dust off my old sandwich cooker. It's something most of us have but just sits. I came up with this and it was a hit with my family. This obviously isn't a "fancy" recipe. But it's a nice quick lunch/dinner or an after school snack! Now, I'm not sure how well they heat up. I made a bunch and froze some. I'll up-date with that information at a later date. The can of chili is NO beans. You might have leftover chili based on the amount of sandwiches you make. All of the amounts are just based on how many people you'll be serving.

    Recipe #343292

    From TOH. Yummy appetizers! Pretty too. I serve mine with salsa and sour cream.

    Recipe #291244

    Recipe courtesy Emeril Lagasse

    Recipe #262335

    Recipe courtesy Dan Smith and Steve McDonagh.

    Recipe #262219

    From Betty Crocker. Every time I made this, I had to add about 1/4th cup of water to the dough. I've served this with chicken and topped with raspberry chipotle jelly.

    Recipe #218550

    1997 Grand Prize Winner Mexican Chicken-Chili Tart Hamilton Norton Jacksonville, FL *I'm unsure of the

    Recipe #218540

    I came up with these when I was tired of the same ole. These make great appetizers or a meal or dessert on its own. You can obviously make as much as you want. The time to make is just an estimate depending what cup you're making.

    Recipe #194053


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