t look like a large hot pocket.
Bake for 13 to
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
Just before serving your favorite hot chile recipe, add one square of chocolate for each quart of finished chile.
Stir vigorously (it will rise).
No one will guess that the distinctly Mexican flavor is chocolate.
Combine meat, onion and garlic in a large skillet.
Cook until meat is light brown.
Add remaining ingredients (except for beans) and bring to a boil.
Reduce heat and simmer 1 hour.
Add beans (as many as desired) and heat until hot.
Recipe may be halved. Serve with grated cheese, lettuce and sour cream.
Good with Mexican corn bread.
d the jalapenos to the hot skillet and cook until the
n the bottom; create a pocket by gently running tip of
he bottom of the pita pocket with about a third of
e hot dogs, down the center, lengthwise, forming a deep pocket
Mix tuna fish, mayo, onion, celery and grated carrots together.
Just use as much onion, celery and grated carrots as you like.
Stuff into pocket bread and put 1 ounce fat-free cheese (I like Swiss) in each pocket.
Bake at 375\u00b0 for about 5 to 10 minutes.
Cut pocket bread in half.
Makes 4 good size pockets.
ime without crowding, in the hot oil, until golden brown.
Preheat oven to 350 (I used toaster oven, temperature in other ovens may vary).
Put sauce in Pita Salad Pocket. Try to get it all on the inside.
Place all ingredients/toppings remaining, making sure to top with cheese.
**hint. I used a separate piece of alumunim foil to slightly prop up the open side so all the cheese didn't run out while baking it.
Bake at 350 around 8 to 10 minutes, or until cheese is melted.
** I have made with onions, green peppers as well. You can add crushed red pepper or jalapenos if you like pizza hot.
ill be melted and milk hot when it is ready.
Spread each Hot dog bun with 1 t. mayonnaise. Place one piece of American cheese in each bun and then place one hot dog on top of cheese. Spread 2 t. pickle relish on top of each hot dog. Wrap each hot dog combo in foil, crimping the ends and edges.
Oven: Bake for 30 minutes in a 350 degree F. oven.
BBQ: Bake for 20 minutes over low heat turn every 10 minutes.
Campfire: place over low coals, turning frequently for 20 minutes.
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
use rubber gloves if making hot peppers).
Stuff 1 Vienna
Pour milk into blender.
Add hot cocoa mix and ice.
Blend first at low speed and then high speed until ice is finely crushed and slushy.
Pour into tall glass and top with whipped cream and a dusting of hot cocoa mix, if desired.
Serve with a straw and enjoy!
P.S. This recipe was originally posted using small ice cubes. At our shop we have a commercial blender that has no problem getting through these. Since most people have regular blenders, I have changed it to crushed ice.
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
n the halfed pita pocket. Then put the pocket back in the
owl, whisk together the flour, hot chocolate mix, salt and baking
Make lengthwise cut in each hot dog to within 1/2 inch of ends to form pocket. Insert Velveeta cheese strips.
Place 1 hot dog on each tortilla half. Roll up tightly, secure with toothpicks.
Place on microwave-safe plate. Microwave on high 60 seconds or until Velveeta is melted and hot dogs are warm.