Chicken Recipe | Salsa Recipe | Crock Pot Recipe and More!

4 tbsp olive oil
2 large onions, peeled & cut into thin sl
2 lb potatoes, peeled & cut into thin sl, ices
6 eggs
1 salt, to taste
1 pepper, to taste

Instructions:

Heat the oil in a large nonstick frying pan. Saute the onions over
medium heat for 6 to 8 minutes or until soft but not brown. Drain the
onions in a colander, reserving 2 tablespoons of the oil from the pan.

Cook the potatoes in boiling water for 4 to 5 minutes and drain in the
colander. Beat the eggs ...

1 no ingredients

Instructions:

Tortillas are very versatile and can be used instead of puff pastry
to make appetizers, sandwiches, snacks or desserts. The filling can
be as varied as your imagination using any thing from leftovers to
special made fillings.
Simply take a flour tortilla and mix up a paste of 1 teaspoon corn
flour and 1/2 teaspoon water and spread it around the edge of the
tortilla. Place the filling in the middle and seal the edges by
pressing them ...

1 each hot dog, low fat or turkey
1 tortilla
1 mustard
1 toothpick

Instructions:

Prepare in the morning. Broil or boil hot dog. Wrap in tortilla
spread with mustard (I used a large tortilla cut in half). Secure
with toothpick and wrap in foil for child's lunch box. taste like a
sausage roll.

SOURCE: The Pennywhistle Lunch Box Book posted by Anne MacLellan

Servings: 1

24 oz tomato sauce, salt-free or regular
1/4 cup onions, finely chopped
1/2 cup green pepper, finely chopped
15 small black olives, pitted
16 oz kidney or pinto beans, canned, rinsed, drained
1 tsp vinegar
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp cumin
6 tortillas, corn, 6-inch, cut into quarters
1 cup nutritional yeast cheesy sauce

Instructions:

Preheat oven to 375 deg.

Spray a baking pay with nonstick spray.

Spread 1/4 cup of tomato sauce in the bottom of ...

1 oz ham, boiled, julienne-cut
1/4 cup onion, thinly sliced
2 tsp oil, divided
4 1/2 oz potatoes, peeled, cooked & thinly s
1/8 tsp salt
1/8 tsp paprika
1 dash pepper
1/2 cup asparagus spears, diced & blanched
1/4 cup peas, frozen, thawed
1/4 cup pimiento, julienne-cut canned, drai, ned
3 egg, beaten

Instructions:

Spray a 10-inch nonstick skillet that has a metal or removable handle
with nonstick cooking spray and heat; add ham and onion and cook over
medium heat, ...

1 1/2 lb ground beef
1 package enchilada sauce mix
2 can (8-oz ea) tomato sauce
1/2 tsp salt
1 cup water
1 large onion, finely chopped
1 can (2 1/4 oz) sliced ripe olive
1 heavy-duty foil, 15 long
1 corn tortillas, 8-10

Instructions:

In skillet brown meat and drain off excess fat. In mixing bowl
combine dry enchilada sauce mix with tomato sauce, salt, and water.
Stir in onion, olives, and browned meat. Line crockpot with foil
making a nest at the bottom (this will

8 oz cream cheese, softened
1 1/8 tsp garlic power
3 tbsp dried, minced onion
8 flour tortillas, 8 to 10
1/4 lb thin sliced rst turkey*

Instructions:

Soften cream cheese, drain can of chilies, set out other ingredients.
Place cream cheese, milk, garlic, onion flakes, and salt in bowl.
Beat until fluffy. Stir in chilies and cilantro leaves. Brush both
sides of a tortilla with water. Spread one side of torilla with thin
layer of the cream cheese mixture. Cover ...

2 tbsp butter or margarine
2 cup chopped cooked chicken
1 tsp dried oregano leaves, crushed
1/2 tsp salt
1/8 tsp ground black pepper
1 vegetable oil
4 6 corn tortillas
8 tbsp chopped tomato
8 tbsp thinly sliced green onions
4 tbsp chopped green pepper
8 tbsp pizza sauce
1 cup shredded cheddar or mozzarella chee, se
1 chili peppers (opt)

Instructions:

Preheat oven to 375'F. Melt butter in medium skillet over medium
heat. Add chicken, oregano, salt and black pepper; ...

4 12 flour tortillas
16 oz cream cheese
1 package dry ranch dressing mix
2 green onions, chopped fine
1/2 cup red pepper, chopped fine
1/2 cup celery, chopped fine
1 small can sliced black olives

Instructions:

Mix cream cheese, ranch dressing and onions and spread on tortillas.
Layer with red pepper, celery and olives. Roll tortillas up tight,
wrap in plastic wrap and refrigerate for several hours or overnight.
Slice and serve.

Servings: 48

1 large flour tortillas
1 cream cheese
1 thin sliced deli meat, corned beef, roast beef,
1 butter or red lettuce leaves

Instructions:

Spread cream cheese over tortilla, you may add seasonings of choice
to the cream cheese if you like. Place thin meat a combo, or the same
over cream cheese. Then the lettuce leaves. roll up like a jelly
roll and slice in bite size peices for appetisers and impress your
guests. A nice filling addition would be thin slices or mashed
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