Ranchero Sauce: In a large skillet,
he time to cook the ranchero sauce.
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
iquid while you start the ranchero sauce.
Bring 6 cups
Prepare ranchero sauce (makes 4 cups - need about 1 cup for recipe):
ell.
To Prepare Tomato Ranchero Sauce:Combine and puree the
Mix ingredients together and heat in the microwave until everything is melted and mixed well.
If serving as a dip, place in crockpot on warm. Tastes even better if you make it up ahead of time, refrigerate 'til needed then reheat.
Note: When doubling the recipe, it's okay to use a 30 ounce can - you don't have to be exact with the measurements.
Saute onion, pepper and celery.
Brown sausage and bacon and drain.
Mix all beans, sauce, onion, pepper, celery, sausage, bacon and barbecue sauce.
Mix well.
Bake in covered roaster at 325\u00b0 for 1 1/2 hours.
This recipe will serve 15 or 20 people.
Season chicken thighs with the garlic salt and pepper, and cook on the grill until cooked through (about 5-7 minutes per side on medium heat with the lid closed. However, all grills are different, so check frequently). Allow chicken to rest for 5 minutes, then dice into bite-sized chunks.
Put the can of beans into a pot and cook until heated through. Drain and rinse beans; set aside.
Heat a large griddle over medium heat. Place tortillas on the griddle (making sure not to overlap), and sprinkle with cheese, a spoonful of pinto beans, ...
Combine Velveeta and milk in a medium saucepan over medium/low heat.
Stir often as cheese melts.
Be careful not to burn it.
When cheese is melted, add the remaining ingredients, but not the tomatoes.
Continue to cook over medium/low heat for 7 minutes, stirring often to prevent burning.
Stir in tomatoes and remove queso from heat.
Pour queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping.
Makes about 2 cups.
Cook beef and drain off juice.
Add beans and salsa.
Stir and let simmer 15 to 20 minutes.
Add (grated) cheese.
Simmer 15 to 20 minutes.
Serve hot with tortilla chips.
Put Ranchero Dip in a crock-Pot on low to keep it hot.
Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Cook and stir chorizo, bacon, and onion in the hot skillet until the sausage and bacon are completely browned, 7 to 10 minutes. Drain and discard grease. Rinse mixture with hot water to remove as much grease as possible; drain.
Mix the chorizo mixture, rice, chile peppers, diced tomatoes, Monterey Jack cheese, and salsa together in a large bowl.
Arrange bell peppers in a baking dish. Spoon filling into the peppers. Place pepper tops on the ...
Heat a saute pan until good and hot, coat with oil, and saute the tofu and vegetables until al dente, about 6 to 8 minutes. Add the salsa and cook the mixture until it is hot.
Serve the tofu ranchero over a corn tortilla and top it with shredded cheese. Enjoy! You may want to warm the tortilla in a hot skillet for about 10 seconds on each side, or keep tortillas warm in an oven on low heat, wrapped in a damp towel, to keep from drying out.
or our family!).
Serve Ranchero Black and Pinto Beans over
Mix soup, water and chicken.
Stir in tortilla's.
Spread in a 2 quart shallow baking dish.
Top with cheese and cover.
Bake at 350 for 25 minutes or until hot.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare