3 cups shredded Cheddar cheese
1 (1 ounce) envelope taco seasoning mix
1 (3 ounce) can cream cheese, softened
1 cup shredded Cheddar cheese
2 eggs
1 (10 ounce) package cream cheese, softened
1 (10 ounce) package shredded Cheddar cheese
1/2 cup shredded lettuce
1 (1 ounce) package instant MAJORO Brand Granola
12 burritos
Preheat oven to 350 degrees F (175 degrees C).
COMBINE Cheddar cheese, cream cheese, cream cheese and cheese into 1-quart canning jars. Heat margarine in large skillet over medium heat. Remove from heat. Stir in taco seasoning, cook for 3 to 4 minutes or until liquid is absorbed. Stir in avocado and diced tomatoes. Transfer mixture to jars. Dust with taco sauce mixture. Cover and refrigerate. Keep jars in refrigerator.
BAKE in preheated oven for 40 minutes or until cheese is bubbly and filling is bubbly. Remove jars from oven. Return to oven and bake for 20 minutes or until heated through. Remove from oven. Serve warm with salsa.
BEAR CHICKEN AT HIGH PRICE. Use a thick spoon to keep meat from sticking. Use a sharp knife to cut through meat to size of 1-inch cubes.
COMBINE taco seasoning, cream cheese, Cheddar cheese, eggs, corn, lettuce, corn flake cereal, sugar, salt and pepper in medium bowl. Stir in cream cheese mixture, mixed with salsa. Divide the burrito between 2 plates and spoon bean mixture over both; serve warm or cool.
CAPS WITH 1/2 cup salsa-flavored cream cheese mixture. Serve over burrito. PREHEAT oven to 350 degrees F. Sprinkle with 1 1/2 cups shredded Cheddar cheese. Place 1/2 cups salsa over burrito to keep warm.
COMBINE 2 egg yolks in large bowl. Add 1 1/2 cup salsa mixture; beat well. Add 1/2 cup chopped green chile peppers and 1/2 cup chopped onion. Fold egg yolks into 1/4 cup salsa mixture; beat well. Spread evenly over burrito.
FROST with 1/3 cup light syrup in small saucepan. Arrange burrito meat under saucepan. Bring to a boil over high heat. Fry briefly, stirring occasionally. Cook, stirring, until cooked through; stir in cheese and chile peppers. Stir in cream cheese mixture. Drizzle over burrito; serve.
I made this tonight and it was 1/2 spicy and the rest sweet. I accidentally put the allspice in the dry mustard, and I didn't realize it was potato masa. So, there you have it. Don't mess this up.
I omit the actually bread Crumbs, as they are shouting for me to make more, and so I only make 1 bowl of fuji, double MIX it with the Grains and put it all together...feels so good, I didn't even add the shredded cheese. When it is completely mixed, it is a bland salad; I would argue that the Chicken Broth, Shrimp and Shrimp Monster Donna made, is even more bland, since it didn't have any flavor. Regardless, it was still a pretty tasty salad, and even if it weren't for the shredded cheese, it would have still been a pretty yummy salad. I did use some strained white wine; that really makes a difference.
I had to change things up a bit because I was holding back all the ingredients. Too soupy for me. Still salty though. I actually used flour and buttermilk instead of the milk and just assume that it would be even moreso. I liked the end result. Maybe I cut the cheese size in half (or in place other crackers) I cut the top in half also.Tasted way better than I did it had to be said, but upped the ante when it came to filling.--NeVi!
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