Place the leek, onion and potatoes in a large saucepan with 4 cups of water. Mix the stock cube into the water, bring to a boil and simmer for 15-20 mins.
Mix the butter into the soup then roughly mash using a potato masher.
Remove the sausage meat from the skins and roll into small meatballs. Place the meatballs in the soup and simmer for 8-10 min, until cooked through. Season with salt and pepper then divide the soup between 4 bowls. Serve with parsley, sour cream and tortilla chips.
Heat the oil in a large saucepan, add the onion and garlic and saute for 2-3 mins, stirring. Mix in the rice and saute for another 1 min. Add the beans, chopped tomatoes and 1 cup water. Bring to a boil and crumble in the bouillon cube. Simmer for 20-25 mins.
Meanwhile, preheat the oven to 300\u00b0F. Spread the tortilla chips on a baking sheet and bake for 3-4 mins until golden. Mix the cayenne pepper into the soup and season to taste. Divide between 4 bowls and sprinkle with parsley. Serve with tortilla chips.
hill until serving time.
Tortilla Chips:
Arrange the tortillas in
Place the avocados and lemon juice in a blender and puree. Season with salt and cayenne pepper to taste. Stir in the chopped dill and three-quarters of the shallots and tomatoes. Spoon into bowls and garnish with the remaining dill, shallots and tomatoes. Serve with tortilla chips.
Mash the avocado in a bowl with the lemon juice, garlic, sugar and hot sauce. Season. In a separate bowl, mix the chopped tomato with the salsa.
Arrange the peppers, carrots and tortilla chips on a platter and garnish with parsley. Serve with the two dips.
Heat olive oil on low heat, add the chopped green bell peppers, red bell peppers, green onions. Saute on low heat, stirring occasionally.
While vegetables are sauting finely chop the Crab meat. Place crab meat in a plastic container with a lid.
Once the vegetables are translucent, remove from heat and let cool.
Then add the cooled vegetables to the crab meat.
Add the lemon juice and cilantro and salt. Mix well. Refrigerate for about an hour before serving.
Serve with Tortilla Chips.
spider web.
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Spooky Tortilla Chips:Preheat oven to 350\u00b0F
In a large bowl, combine all ingredients except tortilla chips; mix well. Cover and refrigerate several hours or overnight to blend flavors. Serve with tortilla chips as an appetizer. May also serve as a side dish. Makes 12 servings.
ooker and serve warm with tortilla chips.
Using cooking oil (I use vegetable), I spray the inside of the pan generously.
Add half the chips and spray.
Add the rest of the chips and spray.
Add salt to taste -- I like them very salty!
Heat on a very low setting, shaking about every three minutes until all of the chips are very warm but not burning.
Remove from heat and serve immediately.
f tortilla chips into soup bowls.
Sprinkle cheese over the tortilla chips then
hat is cooking place the tortilla chips in a food processor and
arge casserole pan.
Dump tortilla chips into the soup, mix well
chicken, corn and kidney beans, tortilla chips, avocado, Cheddar and dressing in
Cook ground beef until done and drain.
Combine beans, seasonings, and tomato sauce in the skillet with the meat.
Stir and simmer it for a few minutes.
When hot, place in a 9\" by 13\" pan.
Sprinkle with cheese and top with tortilla chips.
Push some of the chips down into the meat mixture (but not all the chips as they will get soggy).
Bake at 400\u00b0 for 5 minutes or until cheese is melted.
We like to serve ours on a bed of lettuce. topped with salsa and sour cream.
This recipe can be prepared in the
Preheat oven to 400\u00b0.
In a medium bowl, combine Fiesta Herb with Red Pepper soup mix and tortilla chips.
In a large plastic bag or bowl, combine chicken and egg, beaten with water, coating well.
Dip chicken in tortilla mixture, coating well.
In a 15 1/2 x 10 1/2 x 1-inch jelly roll pan sprayed with no-stick cooking spray, arrange chicken and drizzle with margarine.
Bake, uncovered, for 12 minutes or until chicken is done.
Makes about 24 chicken strips.
Can be served with salsa.
In medium bowl, combine fiesta herb with red pepper soup mix and tortilla chips.
In large plastic bag or another bowl, combine chicken and egg beaten with water, coating well.
Dip chicken in tortilla mixture, coating well.
In 15 1/2x10 1/2x1 jelly roll pan sprayed with cooking spray, arrange chicken; drizzle with margarine.
hen ready to serve, crush tortilla chips and sprinkle with shredded cheese
rain it and continue the recipe with fresh water.
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