Simmer tomatoes; add other ingredients one at a time.After adding cilantro, bring to a boil for 1 minute.Put in a blender and chop to your preference.May keep in fridge or put in freezer. ...
Beat egg in bowl or container.Add 1/2 cup oil; beat again. Add remaining ingredients; mix well.Brush liberally on chicken while barbecuing. ...
Melt over low heat and stir until well mixed.Pour over cooked vegetables and serve.One recipe is enough for 2 or 3 meals of vegetables.Put in a sealed container and it will keep at least a week in t ...
Saute onion and celery in butter for 5 to 10 minutes.Mix with Progresso bread crumbs and corn bread and chopped eggs in a large bowl.Add broth and seasonings and mix, then add raw eggs.Mix well.Bake ...
Process all ingredients in a food processor.Can be made ahead and refrigerated, but best served at room temperature.If too thick, add a little more oil. ...
Combine all ingredients in a screw-top jar; shake well. Refrigerate to store.Makes 3 1/2 cups. ...
In a 10-inch skillet over medium-high heat, cook beef, onion, garlic and chili powder until beef is browned and onion is tender, stirring to separate meat.Spoon off fat.Stir in beans, soup, chilies ...
Put pie filling in glass pan.Mix dry items together.Pour melted butter in dry items.Mix well.Put on top of pie filling. Bake at 350\u00b0 for 20 minutes. ...
Season ground chuck with salt and pepper.Saute meat and eggplant in oil on medium heat until done and moist.Add onion and bell pepper.Cook on low heat about 30 minutes.Add water, if needed.Add cooke ...