1 : c Sour Cream
1 : cn Green Chilies,Chopped --
4 : Oz
3 : c Rice,White,Cooked
12 : oz Monterey Jack Cheese
1/2 : c Cheddar Cheese,Shredded
1 : lb Lean ground beef
1 : md Onion; diced
1/2 : Red bell pepper; diced
1/2 : Green bell pepper; diced
2 : Cloves garlic; minced
1 : cn Refried beans
1 : ts Dried basil; crushed
1 : ts Chili powder
10 : Manicotti shells; uncooked
-(up : -(up to 12)
1 : /2 c Tomato sauce
1 : c Picante sauce
1 : /2 c Sour cream
1/3 : c Green onion; sliced
4 : oz Can ripe olives; chopped
1 : c Monterey jack cheese;
-shredded : -shredded
1 : /2 lb Large shrimp (26 to 30);
-peeled : -peeled and deveined
1/4 : c Lime juice
1/4 : c Tequila
1/4 : c Water
1/4 : c Finely chopped onion
1 : tb Olive oil
1/4 : ts Salt
Cooked : Cooked brown or white rice
Lime : Lime slices; for garnish
3 : Carrots; cut into large
-chunks : -chunks
1 : tb Liquid from canned jalapenos
-(or : -(or more)
1/2 : c Oil & vinegar dressing
-(follows) : -(follows)
1 : pn Dried oregano
0: Here's a chocolate chip recipe I've baked many times
1: It appeared in the San Francisco Chronicle several years ago
2: (NOTE: Michael Bauer is the Food Editor of the San Francisco Chronicle
3: I don't agree with many of his restaurant reviews, but I really like his cookie recipe
4: ) Preheat oven to 325
5: Beat together butter and sugars until light and creamy, about 3 minutes with an electric mixer
6: Beat in vanilla and eggs
7: Combine flour, baking soda and salt
8: Gradually add to butter mixture
9: Stir in chocolate chips and pecans
10: Using a small ice cream scoop or a 1/4-cup measuring cup, drop batter onto a greased cookie sheet, spacing 3 inches apart
11: Bake until golden brown, about 15 minutes
12: Cool on baking sheet before removing to rack Makes 30 cookies PER COOKIE: 327 calories (yikes!), 3 g protein, 38 g carbohydrate, 20 g fat (9 g saturated), 34 mg cholesterol, 112 mg sodium, 2 g fiber
13: Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by GourmetGreetings <GourmetGreetings@Prodigy
14: Net> on Apr 30, 1997