Time 10m Yield 4 Number Of Ingredients 9 Steps:
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
Time 12m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Put container of sour cream and good sized bunch of chopped cilantro into blender, add juice of 1 lime. Blend until smooth. Chop jalapeno, add to blender (depending on how hot you like it). Add salt and more lime to taste, blend everything until smooth.
Time 1h15m Yield 24 Number Of Ingredients 11 Steps:
Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch. Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.
Time 10m Yield 8 serving(s) Number Of Ingredients 3 Steps:
Squeeze lime into sour cream and mix in cilantro. Serve with Chili: http://www.recipezaar.com/168006.
Yield 1 quart Number Of Ingredients 7 Steps:
Blanch and shock spinach. Squeeze out all water from spinach. Place spinach, cream, sour cream and cilantro in a food processor. Puree until smooth. Season with salt, L.A spice and lime juice.
Time 12m Yield 1 quart Number Of Ingredients 7 Steps:
Blanch and shock spinach. Squeeze out all water from spinach. Place spinach, cream, sour cream and cilantro in a food processor. Puree until smooth. Season with salt, L.A spice and lime juice.
Time 12m Yield 1 quart Number Of Ingredients 7 Steps:
Blanch and shock spinach. Squeeze out all water from spinach. Place spinach, cream, sour cream and cilantro in a food processor. Puree until smooth. Season with salt, L.A spice and lime juice.
Time 35m Yield 6 Number Of Ingredients 11 Steps:
Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside. Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet. Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper. Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth. In a large saucepan melt the butter over medium heat and whisk in the flour. Slowly add the remaining broth, whisking to smooth. Boil, while whisking, for 1 minute. Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin. Reduce heat and simmer for 15 minutes. Ladle into bowls and offer garnishes at the table.
Time 5m Yield 2 cups, 4 serving(s) Number Of Ingredients 9 Steps:
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
Time 35m Yield 32 Number Of Ingredients 12 Steps:
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth. Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.
Time 3m Yield 15 serving(s) Number Of Ingredients 3 Steps:
Mix sour cream and cilantro. Add a good squeeze of your lime and stir it up. Done. Add a dollup to tacos, grilled chicken, fajitas, omelettes, burgers. Or serve with chips as a dip.
