Ingredients:
1 (8 oz) package cream cheese, softened
1/2 jar thick and chunky picante sauce
1/2 jar dried beef, chopped
8-10 flour tortilla shells
1 C cheese, grated
Paprika
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Ingredients: Makes 2 9-inch pizzas
Spicy peanut sauce:
1/2 Cup peanut butter
1/2 Cup hoisin sauce
1 Tbsp. honey
2 tsp. red wine vinegar
2 tsp. minced ginger
2 Tbsp. sesame oil
2 tsp. soy sauce
1 tsp. Vietnamese chili sauce (or dried chili flakes)
1 Tbsp. oyster sauce
2 Tbsp. water
Thai chicken pieces:
1 Tbsp. olive oil
10 oz. boneless/skinless chicken beast, cut into 3/4-inch cubes
For the pizza:
Make pizza dough using your own recipe.
2 Cups shredded mozzarella cheese
4 scallions, slivered diagonally
1/2 Cup white bean sprouts
1/4 Cup shredded carrots
1/4 Cup chopped, roasted peanuts
2 Tbsp. chopped fresh cilantro
To make spicy sauce:
Combine sauce ingredients in a small pan over med. heat. Bring the sauce
to a boil; boil gently for one minute. Divide into 2 portions for use on
chicken and pizza; Set aside.
To make Thai chicken:
Cook the chicken in olive oil over med-high heat, stirring, until just
cooked, 5 to 6 min..do not overcook. Set aside in refrigerator until
chilled through. Once chilled, coat the chicken with 1/4c sauce.
Set aside in refrigerator.
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Ingredients:
1/2 cup vegetable oil
3 anchovy fillets, finely chopped
1 can of tuna, drained and mashed
1 6 oz. jar marinated artichoke hearts, drained and cut up
1 small bag of baby greens
2 tbsp. lemon juice
4 tomatoes cut into 8 slices each
8 slices of pepperoni
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250g/9oz asparagus
2 chorizo sausages, sliced into bite-size pieces
3 tablespoons olive oil
1?2 tablespoon sherry vinegar
1 tablespoon wholegrain mustard
salt and freshly ground black pepper
2 slices white bread,
crusts removed, cut into
1cm/1?2in cubes handful of rocket leaves
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2 green peppers
1 egg, hard-boiled and finely chopped
75g/3oz Cheddar cheese, grated
2 ripe tomatoes
3 tablespoons mayonnaise
2 slices of bread, toasted
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1 qt Milk
1 t Ground cinnamon
1 t Vanilla extract
2/3 c Instant cocoa mix
8 c Boiling water
1/3 c Instant coffee granules
Whipped cream
Garnish,cinnamon sticks
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1 Mission Light or Fat Free Flour Tortilla
2 Tbsp. fat free Cream Cheese
1/3 cup Strawberries thinly sliced
1 Tbsp. Sugar
a dash of Cinnamon
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1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano
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1/2 lb ground beef
2 tablespoons all-purpose flour
1 1/2 teaspoons chili powder (Spanish blend is best)
3/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
dash garlic powder
dash onion powder
2 tablespoons water
8 small (6″ diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 16-ounce can refried beans
2/3 cup mild Picante salsa
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/3 cup diced tomato
1/4 cup chopped green onions
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1 tablespoon vegetable oil
1 whole serrano chile
1/4 teaspoon serrano chiles — ground
1 28-oz. can pinto beans
1/3 cup water
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1 – 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot California chilies, diced (or 1/3 cup for milder flavored soup)
2 cups cooked, drained pinto beans
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1 c. uncooked white rice
4 c. tomato juice
1 tbsp. vegetable oil
4 tbsp. butter or margarine
1/2 tsp. ground cumin
1 tsp. salt
1/2 green bell pepper, cleaned out and chopped
2 garlic cloves, finely chopped
1 1/2 c. chopped onion
2 large tomatoes, chopped, or 1 8-oz. can whole tomatoes, cut up with a spoon
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3 medium-sized zucchini
1/2 c. canned or frozen corn, cooked
salt and pepper to taste
1 small tomato, cut into quarters
1/4 c. grated cheddar cheese

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3 tbsp. olive or vegetable oil
1 1/2 tbsp. vinegar
1 garlic clove, finely chopped
1/8 tsp. chili powder
1/2 tsp. oregano
1 16-oz. can (2 c.) kidney beans, drained
1 green pepper, cleaned out and chopped
1/2 c. chopped red onion
1 tbsp. chopped pimento
12 pitted black olives, sliced
1/2 head lettuce

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1/2 c. vegetable oil
12 7-inch corn tortillas
1 lb. ground beef
1/2 c. chopped onion
1 10-oz. can green chiles and tomatoes
1/2 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. ground cumin
1/4 tsp. chili powder
1/4 tsp. basil
1 15-oz. can (about 2 c.) refried beans or 2 c. homemade refried beans
2 c. shredded lettuce
2 tomatoes, chopped or sliced
1 c. grated cheddar cheese taco sauce or salsa cruda
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1/2 c. white rice, uncooked
1/2 cinnamon stick
1 1/2 c. water
1 c. sweetened condensed milk
2 1/2 tbsp. raisins
cinnamon for garnish
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