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    You are in: Home / Escamilla06's Public Recipes
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    7 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    My husband and I had this incredible cheese dip at a local mexican restaurant. We asked what ingredients were in the dip and they would only tell us a few. So, we made this up...it's almost exactly the same! SO GOOD!! Don't skip the jalapeno juice, it doesn't add any heat in this ratio, just taste--it tastes so much better with it than without it.

    Recipe #441504

    My husband is hispanic and started making these shortly after we were married. I was suprised that most of the flauta recipes on here called for deep frying them! We've always baked them! Also, instead of dipping each tortilla in oil, you can coat both sides with cooking spray--just heat tortillas in the microwave first--it should work just the same. Also, your chicken breast size will determine how many you actually make (I estimated what we normally make) You can use whatever fillings you want and add whatever you'd like...this is just the base of what we typically use.

    Recipe #290433

    My mom tends to be my favorite cook...and these sloppy joes are my favorite! I'm not completely sure on the actual measurements of ketchup/brown sugar. We usually just guess to-taste.

    Recipe #287936

    My mom has made this chili for as long as I can remember, and now it's my husband's favorite! It goes a long ways so that makes it even better! We usually add about 4 tablespoons of chili powder, plus about 1-2 Tablespoon cumin.

    Recipe #287911

    My best friend made this one year at Christmastime...and we've been making it ever since. I'm not completely sure of the ounces on the package of almond bark.

    Recipe #280604

    This is buttery, flaky and easy to make. It makes enough for a double-crust pie.

    Recipe #277549

    We started out using a recipe my mom had for Cheeseburger Soup (I think it was from Taste of Home magazine), but the only thing that really remains is the beef and Velveeta. Also, we use the smallest cans of Rotel and enchilada sauce available...I'm not sure waht the actual ounces are on those cans. I usually make the beef and chop the onion the day before so I can make it quickly in the evening. It also helps to chop the potatoes and leave them in a pot of water so they don't brown. I drain the water off and pour them in the soup when the recipe calls for it.

    Recipe #276130


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