Cook rice according to directions on the bag.
While rice is cooking, cook chicken in oil over medium heat.
Cut chicken into 1 inch cubes.
Mix together chicken, Rotel, Santa Fe corn, black beans, and Monterey Jack cheese until cheese is melted.
lexible.
Divide the Santa Fe sauce between each pita round
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
br>To serve Yemiser W'et, spread layers of injera on
Combine marinade ingredients in a container with lid. Add Chicken and place in refrigerator overnight.
Combine Pico de Gallo ingredients in a small bowl with lid and place in refrigerator overnight with chicken.
Remove chicken from marinade and sprinkle with fajita seasoning. Grill skin-side down for about 5 minutes, turn and continue to grill for about 10 minutes or until chicken is cooked through. I use my George Forman grill with fantastic results (about 7 minutes).
While the chicken is grilling combine ranch dressing with 2 ...
lind in Step #1, the recipe recommended the use of a
Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes.
Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning.
Add the chopped tomatoes, tomato paste, and the vegetable stock.
Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.
Add salt and pepper to taset and mix in the parsley.
Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W'et.
Brown beef and onion, drain. Add: ranch dressing, taco mix, and water. Mix and let sit. In large pot mix beans, tomatoes, and corn. Add meat mixture. Heat and simmer for 2 hours. This recipe is better if cooked on top of stove instead of crock pot. To serve, place 2 tablespoons of sour cream in each bowl. Fill with soup and top with shredded cheese and corn chips.
In a 12-inch skillet, blend onion soup mix, oil, water, lime juice and garlic powder; let stand 5 minutes.
Bring to a boil over high heat; stir in chicken and vegetables.
Cook uncovered, stirring frequently, 5 minutes or until chicken is done.
Serve over hot rice.
Garnish, if desired, with lime slices and or fresh parsley.
br>Add 2 teaspoons Santa fe seasoning; toss well.
Add
Arrange the watercress in a circle in the center of a large plate.
Fan out the julienned pears around the edges.
Sprinkle the salad with the Bleu cheese and pecans.
In a small bowl, place the vinegar, olive oil, white pepper, sugar and salt.
Whisk everything together until the dressing is well blended.
Dribble the dressing over the salad.
Serves 4.
Easy to make; very tasty!
In medium bowl, combine tomatoes, salsa, onion, garlic and salt; set aside.
Coat chicken with flour.
Spray a large skillet with Pam; add 1 teaspoon olive oil and heat over medium heat. Saute chicken 3 to 4 minutes on each side or until golden brown. Pour sauce over chicken; cover and simmer 15 to 20 minutes or until chicken is tender.
. Griffin's Old Santa Fe Picante Sauce. Mix well and
outhern Style Salad Biscuit Muffins (recipe follows).
Cook broccoli in small amount of boiling water for 3 minutes. Drain; set aside.
Position blade in food processor bowl.
Add beans.
Process until smooth.
Spread on lettuce lined serving plate.
Combine sour cream and spice mix.
Spread over bean layer. Top with chilies.
Position blade in food processor bowl; add broccoli, lime juice and garlic.
Process until smooth.
Spread broccoli mixture over chilies and top with 1 cup cheese, green onions and tomatoes.
Serve with baked tortilla chips.
Yield: 15 servings.
Per ...
t to cool.
The recipe can be made ahead until