astry blender.
Add the salsa, beating 3 minutes with an
op bag, add the drained Quick Pickles and flour and shake
ut if you like hotter salsa feel free to leave them
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Put English muffin halves cut-side down onto a baking sheet. Spread 1 teaspoon salsa over each muffin half. Divide bacon between each half and sprinkle enough cheese over the 'pizza' to just cover the sauce.
Bake under the broiler until the cheese is melted, 5 to 10 minutes.
akes about 30 minutes total. Quick and easy.
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
and mix well.
Add salsa and mix well.
Season
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
Bring sugar, evaporated milk, cocoa and margarine to a boil in a saucepan.
Boil for 1 1/2 to 2 minutes.
Do not stir.
Remove from heat.
Add peanut butter, vanilla and oats.
Drop by small spoonfuls onto a greased pan or waxed paper.
Let cool and enjoy! (Easy no-bake recipe.)
on-stick spray.
Pour salsa into skillet, add remaining taco
Microwave:
Sprinkle both sides of chicken with seasoning mix. Place chicken in a baking dish.
Pour salsa over chicken.
Cover with wax paper and microwave for approximately 9 minutes or until chicken is fork-tender.
Sprinkle with cheese and microwave 60 seconds or until cheese melts.
Serve with sour cream.
Serves 2.
In a medium saucepan combine the beer, cumin, dried oregano and garlic powder; bring to a simmer.
Add in the refried beans and salsa, stir until heated through.
Add in the cubed Velveeta; stir over low heat until cheese melts (about 3 minutes).
Transfer to a bowl and serve warm with tortilla chips or tacos.
nd top with jar of salsa.
Cover and cook on
illet.
Top with peach salsa. Garnish with lime slices.
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
In a medium bowl, blend the prepared salsa and cream cheese. Place in a serving dish and cover.
Refrigerate until ready to use.
Serve with tortilla chips.
In a medium bowl, use a hand mixer to blend cream cheese, salsa and mild Cheddar cheese. Spread the mixture into a medium serving dish. Sprinkle with black olives, green onions and red bell pepper. Cover and chill in the refrigerator until serving.
Heat oven to 375\u00b0.
Prepare chicken.
Sprinkle both sides of chicken with taco seasoning mix.
Place in baking dish.
Pour salsa over chicken.
Bake at 375\u00b0 for 25 to 35 minutes or until chicken is fork tender.
Sprinkle evenly with cheese.
Bake additional 3 to 5 minutes or until cheese is melted.
Serve with sour cream.
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
Heat oven to 350\u00b0F.
Grease 13x9-inch (3-quart) baking dish or pan.
In large bowl, combine cheese, salsa, onion, sour cream, soup and pepper; mix well.
Add potatoes; mix well.
Spread in greased dish.
In small bowl, combine bread crumbs and butter; mix well.
Sprinkle over potatoes.
Bake at 350\u00b0F.
for 45 to 60 minutes or until cheese is melted and potatoes are tender.