use.
For Posypka Topping
Put the lettuce, pepper, cucumber, tomato, onion, avocado, cilantro (if using) and olives (if using) in a large salad bowl. Stir together the 2/3 cup of salsa and the Ranch dressing; pour it over the salad and toss. Divide the salad between the serving plates and top each one with the taco filling and shredded cheese. Put the salsa and sour cream on the table, so folks can add their own. Yield: 6 servings.
For the marinade, combine all ingrediants
f the oven and bake for about 30-35 minutes (DO
For the Filling: Beat Cream Cheese, powdered sugar,
For the Salmon:
Season salmon
de, solid base for the filling.
Lay a
p together.
Hold refrigerated for at least 12 hours.
mooth wide base for the filling.
Spoon meat filling evenly over wide
For the pastry, sift the
rain.
Combine meat, onion, taco seasoning packe t, cooked rice
TO POACH THE CHICKEN:(or for a short-cut pick up
For the filling:
Beat egg whites until
You can use my recipe for char siu (#34265) or make
prinkle with a little salt for flavour once tortillas are warm
ridge while you make your filling. (20 min or more).<
Dump in crock-pot and enjoy.
This recipe is great for people who need a low sugar and low cholesterol diet.
(You can get the meatless taco filling from me.)
Heat oil in a large skillet over med high heat. Add onions and cook until softened, about 5 minutes. Add garlic, jalapenos and seasonings, cook, stirring 1 minute.
Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes, stirring occasionally until liquid has evaporated, 15 to 20 minutes.
I placed 3 cup servings in freezer zip loc bags. (It will make 4 different meals -- tacos, burritos, taco salads and taco soup!
Brown ground beef in a medium skillet over medium-high heat. Drain excess grease.
Add water and taco seasoning mix and beans. Reduce heat and simmer 10 minutes, add corn stirring occasionally.
ut a lid half on for awhile and then take it