In blender at low speed or in food processor with knife blade attached, blend first 8 ingredients until smooth.Pour mixture into small bowl.Cover and refrigerate.Serve with carrot sticks; Chinese pe ...
Beat eggs.Add sugar, flour, salt, corn, milk and butter. Mix well.Bake at 400\u00b0 for 1 hour. ...
Preheat oven to 400\u00b0.Prepare corn muffin mix according to package directions.Stir in green chilies.Pour into a 9 x 9-inch square pan.Bake for 15 to 20 minutes.Makes 6 to 8 servings. ...
Mix all ingredients.Bake in greased casserole, uncovered, at 350\u00b0 for 45 minutes. ...
In heavy 2-quart saucepan melt butter.Add remaining ingredients; stir to blend.Cover; cook over medium heat, stirring occasionally until crisply tender (8 to 10 minutes). ...
Soak rice in hot water for 1/2 hour minimum.Mix spices and salt with tomato puree.Fry onions until tender; add meat (on low heat). Keep on stirring until lightly browned.Add tomato mixture and 1 cup ...
Mix flour, sugar, salt, egg yolks, corn and milk.Beat egg whites until stiff and fold into mixture.Bake at 375\u00b0 until set and browned. ...
Place rice in a saucepan with water to cover and let stand at room temperature for at least 5 hours or preferably overnight. ...
Cook onion and celery in fat over low heat until onion is transparent, but not browned, stirring occasionally. ...
Placequarteredtomatoes,onion, garlic and 2 tablespoons water inblender.Washrice and let drain.Heat oil in deep heavy two-quart saucepan.Add rice, stir over medium heat until each rice kernel is gold ...