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Victorian Christmas Jar Potpourri

Mexican No Comments »
3 Cups Pine Needles Green 1-1/2 oz

2 Cups Curly Pods — (Gold) 2 oz

2 Cups Pine Cones - Birch — (Gold) 3-1/4 oz

2 Cups Pine Cones - Hemlock.
1-1/4 oz

2 Cups Rose Hips - Whole 8 oz

1 Cup Anise — (Star) - Standard 2

– oz 1 Cup Casurina Pods — (Gold) 2 oz

1 Cup Cinnamon Sticks — (1-inch) 2-3/4 oz

1 Cup Juniper Berries — (Red) - Whole 3-1/4

– oz 1 Cup Noble Fir Cone Scales 3/4 oz

1 Cup Orange Peel - Large Cut 2 oz

1 Cup Tilia Flowers 1-1/2 oz

1/2 Cup Allspice — (Mexican) Whole

– 1-3/4 oz 1/2 Cup Calamus Root 1-1/4 oz

1/2 Cup Cedar Roses — (Gold) - as topper 1

– oz 1/2 Cup Cloves - Whole 1-3/4 oz

1/2 Cup Uva Ursi — (Pinguica) Leaves

– 3/4 oz OIL: Christmas or Cinnamon or Orange ‘N — Clove

Blend all and bag.

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Jalapeno Cheese squares

Mexican No Comments »

Jalapeno Cheese Squares

3 to 4 jalapeño peppers, seeded and chopped
1 large onion, finely chopped
1 garlic clove, minced
1 pound sharp Cheddar cheese, shredded
6 eggs, beaten

Sprinkle peppers, onion and garlic into a well-greased 9-inch square pan.
Cover with cheese.
Pour eggs over cheese.
Bake at 350 degrees F for 30 minutes or until firm.
Cool; cut into 1-inch squares.

Breakfast Burritos(Serves 12)

Mexican No Comments »

1 16 ounce hashed brown potatoes

12 eggs

1 large onion — chopped

1 green pepper — chopped

1/2 pound pork sausage — browned and drained

12 flour tortillas — 10 inches warmed

3 cups Cheddar cheese — about 12oz,shredded

Salsa — optional

In a large skillet, fry hash browns according to package directions; remove and set aside.
In a large bowl, beat eggs; add onions and green pepper.
Pour into the same skillet; cook and stir until eggs are set.
Remove from heat.
Add hash browns and sausage; mix gently.
Place about 3/4 cup filling on each tortilla and top with about 1/4 cup cheese.
Roll up and place on a greased baking sheet.
Bake at 350 degrees F.
for 15 to 20 minutes or until heated through.
Serve with salsa if desired.

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