and vinegar. Let this chill for a minimum of 1/2
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.
Preheat oven to 350 degrees F.
Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
Coat each crostini with Dietz & Watson(TM) Chipotle Mayo.
Place 2 strips of turkey and provolone on top of crostini and top with a few pieces of avocado and tomato.
Season with salt and pepper.
DO NOT DRAIN JUICES.
Brown hamburger meat with either chopped onion or dry beefy onion soup mix.
Drain.
Add remaining ingredients.
Add juice in cans.
Get soup good and hot to boiling, then you can simmer for about 30 minutes to an hour. Stir occasionally.
Can top with sour cream and/or shredded cheese.
Serve with Hot Cornbread.
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
For the fish stock, place all
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
b>Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
he oil in a large soup pot, then saute the onions
For seasonings; In a small bowl,
easoning. Grill skin-side down for about 5 minutes, turn and
Stir together first 5 ingredients in a large bowl; stir in soup and next three ingredients.
Spread in a lightly greased 2-quart shallow baking dish.
Bake, covered at 350 degrees for 25 minutes or until thoroughly heated.
Uncover and sprinkle evenly with cheese; bake 5 more minutes or until cheese melts.
Serve with tortilla chips and pico de gallo or chunky salsa, if desired.
Brown and drain the hamburger/turkey.
In a large pot (atleast 5 quarts) combine the meat and the remaining ingredients. Do NOT drain any of the canned items.
Bring to a boil and simmer for atleast 30 minutes, but the longer, the better.
ENJOY!
Old Santa Fe Picante Sauce. Mix well and cook for about 5
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.
and saute, while stirring occasionally, for 3-4 minutes or until
Vegetable or corn oil, for drizzling, plus 2 tablespoons (2
op evenly. Pour undiluted cheese soup over everything. As crockpot heats
stir to blend, and simmer for 10 to 15 minutes.