Southwestsauceforpoppersalaarbys Recipes

SOUTHWEST DIPPING SAUCE

Steps:

• In a small bowl, stir together the mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store covered in the refrigerator until needed.

SPEEDY SOUTHWEST SALAD

Steps:

• Place the greens in a large salad bowl. Top with corn and beans. , In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables; toss to coat. Sprinkle with tortilla chips, cheese and tomatoes. Serve immediately.

SOUTHWEST SALAD

Steps:

• Mix all salad ingredients together in large serving bowl.
• Mix all dressing ingredients together in a cup or small bowl.
• Toss with dressing or serve on the side.
• If preparing ahead of time, wait to add chips so they stay crisp.

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Add all dressing ingredients to a blender, blend until smooth.
• In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
• Top with prepared dressing; toss to coat.
• Enjoy!

EASY SOUTHWESTERN SALAD DRESSING

Steps:

• In a small bowl, whisk together the ranch dressing and barbecue sauce. Refrigerate until serving.

SOUTHWESTERN SHEPHERD'S PIE

Steps:

• 1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 minutes. Add garlic and jalapeño; cook for 2 minutes. Raise heat to medium-high; add beef and brown for 5 minutes.
• 2. Add tomato paste and spices; cook, stirring, for 2 minutes. Add tomatoes; simmer until liquid reduces, 15 minutes. Add corn, beans, and 4 tablespoons cilantro. Spoon into a 9x9-inch baking dish.
• 3. Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain; mash with butter and milk. Spread mash over the meat mixture. Bake in a 400°F oven until brown, 30 minutes. Garnish with more cilantro.

SOUTHWEST SAUCE FOR POPPERS ALA ARBY'S

Steps:

• Place peppers, adobo and buttermilk/crema in container for blender.
• Blend until peppers are chopped up and everything is mixed well.
• Add mustard, garlic and juice.
• Blend for around 30 seconds, or until mixture is smooth.
• There will be some small chunks of pepper and garlic, that's ok, it gives texture.
• Add mayo, blend briefly, about 20 seconds so mayo doesn't break.
• Refrigerate overnight, covered.
• Use for dips, sandwiches, whatever.

SOUTH BY SOUTHWEST

Steps:

• Place all ingredients in a food processor and puree until smooth. Transfer to a bowl and refrigerate for 2 to 3 hours before serving.
• Preheat oven to 400 degrees F.
• Sift cornmeal, flours and baking powder into a large bowl. Mix well.
• In a separate bowl, whisk together the soy milk, oil, salt, and syrup. Pour the wet ingredients into the dry, stirring just until the dry ingredients are moistened.
• Oil an 11-inch round cast iron skillet with the olive oil. Over high heat, heat the oil until it starts to smoke. Pour the batter into the heating skillet. Bake approximately 40 minutes, or until the cornbread is firm to the touch and a toothpick comes out clean. Let cool before slicing.
• Drain and rinse the beans. Place the beans in a medium saucepan with the bay leaves and add enough water to cover the beans by 1-inch. Cover and bring to a boil, then reduce the heat and simmer for 35 minutes. Add 1 teaspoon of salt in the last 5 minutes of cooking. Beans will still be tough. They will complete their cooking in the stew. Reserve both the beans and the cooking juices while completing the preparation of the stew.
• Over medium to high heat in a large pot heat the oil, onions and carrots, cook until softened, about 5 minutes. Add the celery, squash, bell peppers, jalapeno, and garlic, cook 5 minutes more. Add the okra, spices, remaining salt, and the tomato paste.
• In a food processor, puree the whole tomatoes with their juice until you have a tomato soup-like consistency. Stir the tomato mixture into the vegetables. Add the beans, the bean cooking juice, and the water or vegetable stock. Cover and simmer until beans are tender, about 20 minutes. Add the tamari and cilantro. Serve hot.
• Steam the greens about 2 to 3 minutes in a steamer basket. Set aside.
• Heat the oil and garlic in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the cooked greens and salt, tossing with the onions and garlic, cook until greens are softened, about 3 minutes. Sprinkle with the tamari and serve hot.