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Vegetable oil for deep-frying
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12 x corn tortillas, cut into 1/4-inch-wide strips (about 6 c.)
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1/2 tsp dry mustard
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1/4 tsp cool water
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2 3/4 c. mayonnaise
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1 c. buttermilk
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7 Tbsp. lowfat sour cream
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2 1/2 Tbsp. apple cider vinegar
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1 1/2 Tbsp. thinly sliced scallions (greens and whites)
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2 tsp chopped garlic
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2 tsp chopped fresh Italian parsley
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1 1/2 tsp Worcestershire sauce
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1 tsp chopped fresh dill
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1/2 tsp chopped fresh oregano (or possibly 1/4 tsp. dry)
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1/2 tsp freshly grnd black pepper
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1/4 tsp chopped fresh basil
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1 1/3 Tbsp. extra virgin olive oil
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1 1/3 Tbsp. chopped garlic
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2 tsp soy sauce
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2 tsp salt
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4 x 5-oz boneless, skinless chicken breasts
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1/4 c. good quality bottled sweet-and-spicy barbecue sauce
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1/2 head iceberg lettuce, cored, rinsed, dry, and cut into 1/8-inch-wide strips
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1/2 head romaine lettuce leaves, separated and trimmed, rinsed, dry, and cut into 1/8-inch-wide strips
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12 lrg fresh basil leaves cut into 1/8-inch-wide strips
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1 lb jicama, cut into 1/4 x 1/4 x 3/4-inch strips
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2 c. shredded Monterey Jack cheese
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1 c. canned black beans, rinsed and liquid removed
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1 c. canned sweet white corn kernels, liquid removed
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3 Tbsp. minced fresh cilantro
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Receta Cpk Brocolli And Sun Dried Tomato Fusilli
