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Chipotle Shrimp Taco with Avocado Salsa Verde Recipe : Food Network Kitchen : Food Network

Chipotle Shrimp Taco with Avocado Salsa Verde Recipe : Food Network Kitchen : Food Network

CHEESY PIZZA DIP // Mix together 8 oz softened cream cheese and 1-1/2 t Italian seasoning. Spread in 9-inch pie plate. Sprinkle with 1/2 c each shredded mozzarella and Parmesan cheeses. Saute 1/4 c each chopped red or green pepper and onion in olive oil. Add 1 clove garlic, minced; cook 1 minute longer. Spoon over cheese. Top with 1 c pizza sauce and remaining cheese, pepperoni and olives, if desired. Bake at 400 degrees ntil cheese is bubbly, about 10 minutes. Serve with baguette slices.

CHEESY PIZZA DIP // Mix together 8 oz softened cream cheese and 1-1/2 t Italian seasoning. Spread in 9-inch pie plate. Sprinkle with 1/2 c each shredded mozzarella and Parmesan cheeses. Saute 1/4 c each chopped red or green pepper and onion in olive oil. Add 1 clove garlic, minced; cook 1 minute longer. Spoon over cheese. Top with 1 c pizza sauce and remaining cheese, pepperoni and olives, if desired. Bake at 400 degrees ntil cheese is bubbly, about 10 minutes. Serve with baguette slices.

Mexican bowl from Joleen-That's the rice recipe I used but I halved it, substitute veg broth. For the beans I sautéed half an onion and garlic and then added a can of pinto beans and some stock and cooked them a bit and then smashed some of them.

Mexican bowl from Joleen-That's the rice recipe I used but I halved it, substitute veg broth. For the beans I sautéed half an onion and garlic and then added a can of pinto beans and some stock and cooked them a bit and then smashed some of them.

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