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September 2018

Vegetarian Recipes

Ice cream Recipes

Hot Fudge Sundae Ice Cream Pie

Hot Fudge Sundae Ice Cream Pie Recipe
Judy Lausch DGSO43A 30 Vanilla wafers 1/2 gallon Vanilla ice cream 1 cup Chocolate chips 2 cup...

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Salsa Cruda La Times Recipe

Salsa Cruda La Times recipe and other vegetarian recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Salsa Cruda La Times recipe  PDF


2 Medium tomatoes, quartered
1 Medium onion, quartered
2 Jalapeno chiles, halved
seeds removed, optional 1 tb Lime or lemon juice
1/2 ts Salt
1 tb Chopped cilantro, optional
Place tomatoes, onion, jalapenos, lime juice, salt and cilantro in bowl of food processor and pulse to desired consistency or chop by hand. Keeps refrigerated 2 to 3 days. Makes about 2 cups. Printed in the November 27, 1992, issue of the Los Angeles Times.

Salsa Cruda La Times recipe and other vegetarian recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
221 people have voted
Last Reviewed on 2018-09-22



Saturday, Sep 22 2018 Download & Print Salsa Cruda La Times recipe  PDF   Vegetarian recipes RSS   New

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1 lb Chicken breasts halves, skinned and boned 2 tb Olive oil 2 tb Butter 1/3 c All purpose flour 1 lg Egg, beaten with 2 T water Salt and pepper to taste 1 Rounded t Dried Oregano OR 1 tb Finely chopped fresh oregano 1 lb Provolone cheese, thinly sliced Place each breast half between 2 pieces of wa ed paper and pound to 1/4 thickness with flat side of large knife. Use a rolling pin also, if necessary. Heat oil and butter in a large skillet. Dip breasts in flour and shake off e cess. Dip in egg mi ture, allowing e cess to drip off, and saute' in skillet a few piec...

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