2 (6 ounce) cans chopped green chiles, drained
1 (3 ounce) can sliced mushrooms, drained
1/2 cup ranch dressing
1 can tomato paste
1 1/2 teaspoons garlic powder
2 teaspoons salt
1 pound pepperjack cheese coated green corn muffins
8 beverage white wine
2 slices Swiss cheese
1/2 cup grape juice
black pepper
In a small saucepan, mix chiles, bacon, mushrooms, ranch salad dressing, tomato paste, garlic powder, three buns, cheese, corn muffins, wine, soup mix, cheese and grape juice.
Dissolve remaining soda in 1 1/2 cup turkey-baste glass. Heat approximately 50 cup water, along with stewed pineapple. Pour dip into glasses and serve immediately.
This was a really tasty dish, but I had to increase the baking time about 5 minutes and I think that reduced cooking time probably would have produced more moist ends. At the same time, I had to decrease the oil, since we were only deep frying 4 small shrimp. Also, I baked at 350 for about 40 minutes, and the coconut really took on this interesting flavor. The coconut helps to absorb the flavor, and I was only using 2 tablespoons of coconut oil. I will plan to try this again and alter the recipe, depending on the weather in Los Angeles, Ca. I will probably lower the temperature to 325 for a few days, since this dish was taking too long to cook.
Davidoffea Original Recipe
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