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Full Online Book HomeLearning KitchenSouthwestern - Appetizer - Mexican Spinach Con Queso
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Southwestern - Appetizer -  Mexican Spinach Con Queso Post by :iTreasures Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1128

Click below to download : Southwestern - Appetizer - Mexican Spinach Con Queso (Format : PDF)

Southwestern - Appetizer - Mexican Spinach Con Queso

8 oz. salsa
2 Tbl. canned chopped jalapenos
1 package frozen chopped spinach -- (10 oz.) thawed and squeezed dry
1 small jar artichokes -- chopped finely
2 cups grated "chihuaha" cheese (or Monteray Jack)
8 oz. cream cheese
1 cup Half n Half
1 Tbl. red wine vinegar
4 oz. sliced black olives
Salt and pepper (to taste)
Tortilla chips

Combine all ingredients thoroughly. Stir in olives. Season with salt and pepper to taste. Spoon mixture into baking dish and bake at 400 until bubbly and top is brown, about 35 minutes. Serve with tortilla chips.

NOTE: This recipe is really quite flexible -- I've added a variety of herbs (cumin, cilantro...) at times, varied the cheeses (although chihuaha is my favorite when I can find it), eliminated the salsa in favor of tomatoes & onions, and made the dip with/without olives.

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Southwestern - Mini Mexican Quiche Southwestern - Mini Mexican Quiche

Southwestern - Mini Mexican Quiche
1/2 cup butter or margarine, softened 1 package cream cheese, (3 oz.) softened 1 cup all-purpose flour 1 cup grated Monterey Jack cheese (or pepper Jack) 1 can green chilies, (4 oz.) chopped 2 eggs, lightly beaten 1/2 cup heavy cream (or half-and-half) 1/4 teaspoon salt freshly ground black pepper to taste In a medium mixing bowl, combine butter and cream cheese; blend until smooth. Stir in flour. Form dough into a ball and wrap in waxed paper.Chill 2 to 3 hours. Preheat oven to 350 degrees. Divide ball into 24 small balls (or just pinch off one at a

Southwestern - Appetizer -  Mexican Shrimp Cocktail Southwestern - Appetizer - Mexican Shrimp Cocktail

Southwestern - Appetizer -  Mexican Shrimp Cocktail
2 pounds unpeeled, large fresh shrimp 6 cups water 2 to 3 tablespoons fresh lime juice 3 cloves garlic, pressed 1/4 teaspoon salt 1/2 teaspoon pepper 1 cup ketchup 1/2 cup fresh lime juice 1/4 cup minced sweet onion 1/2 to 1 teaspoon hot sauce 1/2 cup chopped tomato 1/2 cup chopped fresh cilantro Avocado slices, lime wedges, saltines, optional Peel shrimp, and devein, if desired. Bring 6 cups water and next 4 ingredients to a boil in a large saucepan; add shrimp. Cook 2 to 3 minutes or just until shrimp turn pink. Drain shrimp, reserving 1/2 cup liquid. Stir