Combine picante sauce, mustard, brown sugar and salt.
Pour over chicken breast in casserole dish.
Bake at 350\u00b0 for 45 to 60 minutes.
Sprinkle both sides of chicken with 1 teaspoon of cumin
n saucepan, combine chicken, 1/2 c. of the Pace, and cream
Cut chicken into 1-inch pieces.
Cook chicken, onion, green pepper and garlic in oil in Dutch oven until chicken loses its pink color.
Add remaining ingredients; simmer for 20 minutes. Ladle into bowls.
Top with cheese, onion, sour cream and additional picante sauce as desired.
Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.
Stir the picante sauce, chicken and cheese in a large bowl,.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11x8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.
Bake at 350F for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.
Soften cream cheese in a bowl.
Stir in Pace picante sauce. Add lemon, salt and pepper to taste.
Blend well.
Serve with corn chips or potato chips.
Add more Pace picante sauce for a better taste.
Brown chicken.
Add diced pepper, cream cheese and Pace picante to skillet.
Heat until smooth.
Fill flour tortillas with mix. Roll up and place in baking pan.
Cover with enchilada sauce and shredded Monterey Jack cheese.
Bake at 350\u00b0 for 30 minutes.
nd garlic; drain.
Add Pace picante sauce, spinach, tomato sauce, tomatoes
Cook bacon in 3-quart saucepan until crisp.
Remove bacon to paper towels.
Add onion and garlic to drippings.
Cook and stir 3 minutes.
Add beans, broth, water, Pace picante sauce, salt and oregano.
Cover and simmer 20 minutes.
When ready to serve, ladle into soup bowls.
Top with sour cream and sprinkle with reserved bacon.
Serve with additional Pace picante sauce.
This is a hot spicy food.
Bill recommends Rolaids as an after dinner mint.
Cut up chicken.
Coat with egg, then corn meal.
Place in baking pan.
Cover with picante sauce.
Bake 1 hour, covered. Sprinkle with cheese and taco chips.
Bake until cheese melts.
Mash avocados in a bowl with lemon juice, salt and pepper. Then combine sour cream and mayonnaise in another bowl.
To assemble:
Spread bean dip in an oblong dish; top with avocado mixture and layer with sour cream mixture.
Sprinkle with onions, tomatoes and olives.
Cover with cheese.
Top with Pace picante sauce.
Serve with chips.
Cook spinach according to package directions.
Drain well, reserving 1/2 cup cooking liquid.
Cook onion in butter in large skillet until tender, about 4 minutes, stirring occasionally.
Add flour and cook and stir until bubbly.
Gradually add reserved spinach liquid and milk.
Cook and stir until thickened.
Stir in cheese.
Cook and stir until cheese melts.
Stir in Pace picante sauce, drained spinach and Worcestershire sauce.
Mix well.
Combine spinach, Pace picante, cheese, pecans, oil and garlic in blender or food processor and process until smooth.
Toss spinach mixture with hot cooked pasta.
Sprinkle with additional chopped pecans.
Yields 4 to 6 servings.
Mash avocados in a bowl; add lemon juice, salt and pepper. Use another bowl to combine sour cream and mayonnaise.
Layer in an oblong dish:
bean dip, top with avocado mix, then sour cream mix.
Sprinkle with onions, tomatoes and olives.
Cover with cheese, top with Pace picante sauce.
Mix all ingredients; pour over chicken.
Marinate in refrigerator for 8 hours or more.
Grill.
Serve with rice or tortillas.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
aucepan over medium heat. Add chicken, garlic, jalapenos, and green onion
Combine picante sauce, peanut butter, honey, orange
ream cheese with Pace picante sauce and salt.
Combine chicken, chopped pepper