FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
Add flour.
Cook and stir for 5 minutes(should have a nutty aroma).
Add 1/2 tsp white pepper.
Stir in 2 tbsps lobster base and cook for an additional minute.
Add milk & wine.
Add 2 oz. of the cheese.
Continue to cook until thickened.
FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
Combine with shrimp in a medium size bowl.
Add 1.5 cups of cold sauce.
Mix well.
FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
Place 2 ...
Preheat oven to 400 degrees.
In a large skillet over medium heat melt butter.
Whisk in butter, making a roux.
Dissolve lobster base, garlic salt and Tabasco sauce in water, whisking into roux, stirring constantly until sauce becomes thick.
Stir in American cheese until completely melted.
Stir in heavy cream and sour cream until well blended.
To assemble:.
Arrange tortilla chips onto 2-3 oven safe plates.
Take 1 and 1/2 cups of the nacho cheese base and pour into a microwave safe bowl.
Add the shrimp, imitation crab ...
Combine all marinade ingredients in recloseable plastic food bag. Mix well. Add the.
pork tenderloin. Seal bag and turn several times to coat the meat. Place in refrigerator for.
8 hours or overnight, turning occasionally.
Preheat broiler. Remove meat from marinade; reserve marinade.
3. Place meat on broiler pan, broil 7 to 8 inches form heat source for approximately 7 to 9.
minutes on each side.
In small saucepan, bring remainder of marinade to a boil; boil one minute. Serve with.
In a small bowl combine salsa, sour cream and cilantro.
Serve with tortilla chips.
Cook shells according to directions.
Mix salad dressing with oregano, salt and pepper.
Let sit.
Cut up meat and cheese.
Add to shells with olives, onion and chi chi beans.
Let sit overnight.
Spread layer of cream cheese in 9 x 12-inch baking dish. Next, spread layer of chili, then add layer of picante sauce (use as much or as little as you would like).
Add a few chopped chili peppers on top of sauce layer.
Top with shredded Chi Chi Mexican cheese.
Leave cream cheese out to soften; spread in a pie pan.
Then add Chi-Chi's sauce on top.
Then add cheese to top.
Dip with nacho chips.
In large recloseable plastic food bag, combine all ingredients except meat. Mix well. Add meat, seal the bag and turn over several times to coat meat thoroughly. Place bag in refrigerator, turning bag occasionally 8 hours or overnight.
Preheat broiler.
Remove meat from marinade; reserve marinade. Place meat on broiler pan. Broil 7 to 8 inches from heat source until desired doneness. In a small saucepan, bring marinade to a boil, boil one minute. Serve marinade with the meat.
In a large bowl, combine all ingredients except lettuce leaves. Mix well.
Serve over lettuce leaves.
Melt butter in a 2-quart saucepan over medium heat.
Add egg noodles and stir until golden brown.
Add bulgar and stir.
Add chicken broth and chi chi peas.
Stir and cover.
Salt to taste. Reduce heat to low and cook until all liquid is absorbed.
Fluff with fork and serve.
In a saucepan mix the sauce ingredients (excluding the cornstarch and water). Bring to a boil, lower the heat and continue to simmer stirring occasionaly while you complete the recipe. It should end up reduced to about half. Once reduced stir in the cornstarch mixed with the water. Cook until thickened and set aside.
Brown the ground beef, drain, and stir in the fiesta restaurante seasoning mix and 1/2 cup water and simmer for 5 minutes.
Divide the meat evenly on the tortillas (1/3 of the way down the tortilla) do the same with the ...
2:If you can find Chi-Chi's taco seasoning mix, these
Combine sour cream and cream cheese; blend well.
Stir in chilies, onions and jalapenos.
Season with salt and pepper.
Cook the tortillas according to package.
Spread cream cheese mixture on the tortillas; stack in layers.
Refrigerate at least 2 hours. (Wrap in plastic wrap.)
Cut into wedges.
Serve with picante sauce.
Cook salsa, beans and kielbasa in large pan until kielbasa is cooked.
While this is cooking, cook rice as directed on box. When rice is done, add to salsa mixture.
This is great with homemade bread or garlic bread.
Mix beans, 1/2 pkg. of seasoning mix, and a couple of teaspoons of taco sauce, heat and mix well.
Spread this on a cookie sheet or cake pan.
Let beans cool, you can stick in freezer a few minutes to cool off quicker.\tWhen beans are cooled off, lightly pour taco sauce over beans.
Mix sour cream and other 1/2 pkg. of seasoning mix, spread over beans.
Sprinkle cheese over this.\tLayer green peppers, onions, tomatoes and lettuce over cheese.
You can make this the night before, but don't add lettuce and tomatoes until the next day.
With an electric mixer, beat butter until fluffy.
Gradually beat in masa harina.
On low speed, beat in water.
Place corn in bowl of food processor and pulse until chopped coarsely.
Stir in masa mixture. In a small bowl, stir together sugar, cornmeal,cream, baking powder, and salt. Stir into corn mixture. Spread in a greased 8\" sq.
baking pan.
Cover with foil.
Place in a larger pan and pour boiling water half way up the side of the smaller pan.
Bake at 350 for 50 min., or until set. Remove smaller pan from water, ...
Place water in large pot and add tomatillos, serrano chiles, Sandia chiles, cilantro, garlic and onion.
Bring to boil and simmer for 30 minutes.
Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.)
Add 1/2 of the strained liquid to blender and blend until smooth.
Add lime juice and salt and blend 30 seconds.
Chill before serving.
Presentation: Serve with chips, tortillas or in recipes calling for salsa.
Can be stored in a sealed container for 4 days in the refrigerator.
Save remaining oil for other recipes.
Mix both together until smooth.
On a small platter or something flat, break up lettuce small; chop tomatoes small and sprinkle shredded cheese on top.
Dip Fritos chips into dip, then scoop up salad.
Good!
Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once from heat. Put half of mixture through blender just to mince fine, but not to puree. Return to remaining half of mixture. Cool and refrigerate in tightly covered container to use within a few weeks. Freezes well to use within 6 months.