Preheat oven to 350 degrees.
Slice peppers in half, lengthwise. Use a spoon to scoop out seeds.
Mix together cream cheese, cheeses, lime, cilantro and garlic salt.
Spoon the mixture into peppers halves.
Place on cookie sheet and bake for 20 minutes.
Preheat oven to 350 degrees.
Slice rolls in half. Mix together mayonnaise, onion soup mix, mustard, horseradish and worcestershire sauce.
Spread the dressing on top and bottom of rolls. Add one slice of turkey, folded in quarters, to the prepared roll and top with swiss cheese.
Preheat oven to 350 degrees.
Slice rolls in half.
Spread the queso blanco dip on top and bottom of rolls. Add one slice of roast beef, folded in quarters, to the prepared roll and top with pepper jack cheese.
Wrap sandwiches in foil individually. Place on baking sheet and bake for 15 to 20 minutes, or until buns are crusty and cheese is melted.
Preheat oven to 400 degrees.
In a small bowl add spinach, green onions, garlic powder, dried onion, salt, whipped cream cheese, and parmesan.
Slice the French bread lengthwise and place on a lined sheet, cut sides up. Spoon the spinach mixture evenly over the bread halves. Top with white cheddar cheese.
Bake for 15 minutes. Cut into 2 inch slices, and serve immediately.
Preheat oven to 450 degrees.
Both dips have the same preparation instructions:
Preheat oven to 350 degrees. Mix all ingredients in a medium bowl. Scoop the dip into a small or medium baking dish. Top with any additional ingredients for garnish, and bake for 10-15 minutes. Broil for the last minute until golden bubbly.
Place oven to Broiler, setting on low.
In a medium bowl, mix together all ingredients except the bread.
On a baking sheet, arrange bread slices. Gently top each slice of bread with a generous amount of cheese mixture, evenly distributing.
Broil for 4 minutes, or until the bread crisps and cheese has melted and is golden brown.
Peel, chop and seed the English cucumber. Salt them and place in a strainer with a bowl underneath to allow liquid to drain for at least one hour.
Add all ingredients together in a medium bowl and stir until well combined, tasting for seasoning and adding additional kosher salt if desired.
Serve chilled with fresh vegetables or pita chips.
In a bowl, combine the cooked rice, vinegar, sugar and salt. Let cool to room temperature.
Chop chicken and combine with the teriyaki sauce. Allow to marinate for at least an hour before using.
In a bowl, mix the first 5 ingredients until well blended; set aside. Brush 1 phyllo sheet lightly with butter and top with 2 more phyllo sheets, lightly brushing each layer with butter. Repeat process to make a total of 5 seperate phyllo stacks.
