Stir the cream cheese, sour cream, jalapeno pepper, salsa verde, red salsa, onion, lime juice, and chili powder seasoning together in a bowl until well blended. Cover and refrigerate for 1 hour before serving.
Put olive oil in soup pot. Set on medium heat. Stir in garlic, onions and carrots; stir constantly until the vegetables are soft, not brown. Add water, lentils, red salsa and salt. Cover; let come to boil, then reduce heat so it bubbles without boiling hard. Stir occasionally and cook for 45 minutes. If too thick, add more water.
astry blender.
Add the salsa, beating 3 minutes with an
he vinegar, sugar and crushed red pepper.
Bring to a
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
and mix well.
Add salsa and mix well.
Season
inutes.
Saute the pureed salsa in a skillet with hot
an always add green or red salsa, and avocado.
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
Dice Tomato, red onion, cucumber, and chilis - combine w/baby shrimp. Add a splash of vinegar and salt (to taste) Two generous shakes of oregano.
Stir and cover - refridgerate for 20 minutes to let flavors combine. Simply add ingredients to make more.
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
Fry ground beef until browned.
Drain very well.
Add taco seasoning.
Mix well and add refried beans.
Place in a baking dish.
Add a small amount of Cheddar cheese on top.
Mix sour cream, green chilies and red salsa together.
Spread over cheese. Spread rest of cheese over entire dish.
Bake in a 400\u00b0 oven until cheese is lightly browned and bubbly.
Serve with nacho chips.
Very good.
Place shrimp in a glass/ceramic bowl.
Add olive oil, basil and pepper.
Marinate 30 to 45 minutes.
Heat wine, prick sausages and poach 3 minutes.
Place sausages on grill; cook until done. Add shrimp; grill 2 1/2 minutes per side.
Place on Red, Red Rice. Serves 4.
or 10-15 minutes.***.
* Red Chile recipe above. Varied amounts and
om/Easy-Red-Velvet-Cake-24561.
(a red velvet recipe) or use
in Tomato Salsa:
Mix
erve topped with warm tomato salsa and crumbled cotija cheese.
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
5 minutes, or more. This recipe may be made in advance