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    You are in: Home / Cookbooks / ZWT3-Mexican
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    31 recipes in

    ZWT3-Mexican

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    4 Reviews |  By Rita~

    Three peppers goes into this recipe. Chipotle, fire roasted, and dried paprika. You can't say your cauliflower is bland!

    Recipe #115751

    This is one of our family favorites. Super good and easy to prepare. Think about making changes like adding sour cream, cilantro and avocado. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Mexico.

    Recipe #166981

    Another great recipe from Betty Crocker! These lil muffins are packed with the chili releno flavor, and are bite size, perfect for morning breakfast or an appetizer! Love this recipe

    Recipe #221368

    10 Reviews |  By ~Nimz~

    This one is a real winner on corn. But you'll also want to use it on steaks and chops and just have some around the house to smear on bread.

    Recipe #51653

    3 Reviews |  By Peter J

    I think the title is fairly descriptive, adjust the amount of chilli flakes to taste but don't be too scared ;-). The cheese and wrapping of the bacon makes this difficult to prepare and serve in a 'neat' manner - it's best eaten using your fingers on an occasion when you're aren't worrying much about what others think.

    Recipe #211806

    These are so good and easy to make at your next cookout! Serve as an appetizer with Margaritas!

    Recipe #91405

    Dulce de leche ice cream is caramel-flavored. Vanilla would taste great here, too.

    Recipe #235018

    From the Margarita Cookbook...considerably greater than the sum of it's parts. Try the dip on the chicken, the the chips in the dip. Top a chip with chicken then add the dip, etc.

    Recipe #225999

    These are so easy and so good! And the fish and the salsa can be made ahead. If you like very spicy salsa, add more chipotle. But be careful--chipotles in adobo are HOT!

    Recipe #169766

    I haven't allowed for marinating time.

    Recipe #234905

    A Mexican flair to this fast and tasty eggchilada for breakfast or snack.

    Recipe #121147

    If you like Mexican food and fish- this dish is for you! One of my favorite meals. From Harpoon Henry's Restaurant in San Diego. This comes together in a flash with simple ingredients.

    Recipe #127295

    24 Reviews |  By Kim D.

    Living in Texas, my family loves Tex-Mex and Mexican food. I always seem to have a hard time finding a rice recipe that my whole family can agree on. I came up with this recipe on my own and everyone seems to like it.

    Recipe #100898

    El Fenix Restaurant is a Dallas institution open since 1913. I had my first job waiting tables there and had a bowl of this soup everyday. I won't bother you with the details of what I had to do to get this coveted recipe out of temperamental Chef Jorge... but it is illegal in about half of the states.

    Recipe #173513

    Ensalada de Lechuga con Aderezo de Cilantro from "Zarela's VeraCruz" -- a lovely, simple salad with a very fresh taste--a wonderful palate cleanser after a main course.

    Recipe #139174

    A cool, summery salad. Serve on a bed of greens.

    Recipe #166486

    First prepare the Margarita and put in the refrigerator to keep cold, then work on the shrimp. The recipe works best if you sample the margarita as you prepare the spicy shrimp. Be sure to leave at least a 1/4 cup for the shrimp or you will have to make more margaritas. Depending on how much you have sampled you may want someone else to tend to the grill. And, as always, don't skimp on the quality of tequila. Oh, and the shrimp is phenomenal!

    Recipe #170437

    4 Reviews |  By PaulaG

    This recipe is from The New Family Cookbook for People with Diabetes. It is nice and flavorful and has one of my favorite components--quick. I made this with the tomatoes that have added chili; however, it can also be made with regular dice cut tomatoes. Hope you enjoy. Serve this with fresh bread and a side salad for a quick weeknight dinner.

    Recipe #175290

    Chilaquiles is a Mexican dish originally created to use up leftovers. It's traditionally made with corn tortillas, chiles, cheese and meat that are either tossed together and sautéed or layered like lasagna and baked. This recipe is a little differnt from the ones posted as it is creamier. You can use any type of leftover meat in this dish....it is scrumptous! You can also leave out the meat and add spinach or portabella mushrooms for a vegetarian version. From Grace Parisi of Food and Wine. Feb 2003.

    Recipe #138632

    This is my favorite Mexican casserole! I changed much of the original to suit our taste. I love it with a dollop of sour cream on top. My family loves it!

    Recipe #116233

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