Layered Mexican Dish Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
FIRST LAYER
1 can: Refried beans,
1 can: Bean dip,
1: Minced onion,
SECOND LAYER
2: Avocadas, soak in lem juice
THIRD LAYER
1 Small: sour cream,
1 package: Taco mix,
2 tbsp: Mayonnaise,
FOURTH LAYER
6 ounce: Monteray jack cheese, shred
6 ounce: Chedder cheese, shred
FIFTH LAYER
1 can: Small black olives, chopped
TOP
2: Tomatoes, chopped
2: Green onions, chopped
Recipe via Meal-Master (tm) v8.05
Directions:
Title: LAYERED MINT CHOCOLATE CANDY
Categories: Candies, Chocolate
Yield: 1 Servings
10 Squares semi-sweet chocolate
1 cn Sweetened condensed milk,
-divided
2 ts Vanilla
1 pk White chocolate squares
1 tb Peppermint extract
6 dr Green food coloring
In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup
sweetened condensed milk. Remove from heat; stir in vanilla. Spread
half the mixture into wax paper line 8 or 9 inch square pan. Chill 10
minutes or until firm. Hold remaining chocolate mixture at room
temperature. In heavy saucepan, over low heat, melt white chocolate
with remaining sweetened condensed milk. Remove from heat; stir in
peppermint extract and fool coloring. Spread on chilled chocolate
layer. Chill 10 minutes longer or until firm. Spread reserved melted
chocolate mixture on mint layer. Chill 2 hours or until firm. Turn
onto cutting board. Peel off paper and cut into squares. Storre
loosely covered at room temperature. Makes about 1-3/4 lbs.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
Source from luhu.jp
Categories: Candies, Chocolate
Yield: 1 Servings
10 Squares semi-sweet chocolate
1 cn Sweetened condensed milk,
-divided
2 ts Vanilla
1 pk White chocolate squares
1 tb Peppermint extract
6 dr Green food coloring
In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup
sweetened condensed milk. Remove from heat; stir in vanilla. Spread
half the mixture into wax paper line 8 or 9 inch square pan. Chill 10
minutes or until firm. Hold remaining chocolate mixture at room
temperature. In heavy saucepan, over low heat, melt white chocolate
with remaining sweetened condensed milk. Remove from heat; stir in
peppermint extract and fool coloring. Spread on chilled chocolate
layer. Chill 10 minutes longer or until firm. Spread reserved melted
chocolate mixture on mint layer. Chill 2 hours or until firm. Turn
onto cutting board. Peel off paper and cut into squares. Storre
loosely covered at room temperature. Makes about 1-3/4 lbs.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
Source from luhu.jp