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    You are in: Home / Cookbooks / Om Nom Nommer's Mexico/SW/Tex-Mex Cookbook
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    118 recipes in

    Om Nom Nommer's Mexico/SW/Tex-Mex Cookbook

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    1 Reviews |  By AlainaF

    Similar to sopes or huaraches, memlas are grilled thin masa cakes topped with beans, salsa, cabbage, guacamole and cheese. The toppings vary from recipe to recipe and its a good recipe to improvise using your favorites.

    Recipe #484148

    This burrito recipe is by Jo Anne Merrill. Burritos are filled with flank steak, eggs, bell peppers and cheese.

    Recipe #484144

    Ricotta Scrambled with chiles, onions and Requeson cheese.. Requeson is a fresh, mild, curd like cheese similar to ricotta. Used in fillings and desserts. If you can't find Requeson you can substitute ricotta cheese.

    Recipe #484146

    Good Food Magazine, March 1987

    Recipe #369657

    From "A Southwestern Thanksgiving", Good Food Magazine, November 1986.

    Recipe #369583

    Translation: Beef Fillet, Northern Style. This authentic, regional Mexican dish is made fiery with the use of green serrano chiles. Make sure you have a nice cold Mexican beer standing by!

    Recipe #369586

    This makes a nice main dish for your Mexican-themed dinner or party. From Good Food Magazine May 1988.

    Recipe #295756

    No Mexican-themed dinner or party would be complete without this sweet and savory salsa on the table. From Good Food Magazine May 1988.

    Recipe #295758

    And, finally, the perfect ending to your Mexcian-themed dinner or party. This requires some planning ahead, as it requires from 3 to 24 hours to chill. From Good Food Magazine May 1988.

    Recipe #295808

    I am a traditionalist at heart, and have been making the same stuffing for 20 years or more. However, if I ever did decide to mix things up a bit, this is what I would be tempted to try. From Good Food Magazine November 1988.

    Recipe #296623

    The Mexicans call these bunuelos, and they're perfect for an after-siesta (or anytime) nibble. These should look like puffy fried dough balls.

    Recipe #482038

    This is incredibly quick and easy to prepare; however, the preparation time noted does not include the 2-12 hours marinating time.

    Recipe #300562

    From the famous Silver Palate caterers. Great one-dish party fare. Serve with crusty bread and a hearty red wine. (Can be prepared 2 days ahead and refrigerated. Just reheat before serving.)

    Recipe #310302

    From "Cooking with Beer", Good Food Magazine March 1988

    Recipe #293539

    From Good Food Magazine, March 1986

    Recipe #350022

    This is the perfect recipe for an easy, quick summertime meal.

    Recipe #300717

    From Good Food Magazine March 1988

    Recipe #293528

    This comes from the assistant managing editor of Family Circle magazine. When avocados are at their peak is the time to make this!

    Recipe #454530

    I tried this recipe after finding it on the internet, hoping to convince my family to eat vegetarian every now and then. It worked! It worked so well, they didn't even know there wasn't any meat in their burgers! This is nice and spicy and gets a lovely crust on it. This is vegetarian and vegan. You don't even need to serve it on a bun if you like! If you don't mind the cheese, it's great with a little shredded cheddar on top. Prep time includes 2 hours chilling.

    Recipe #482500

    Ole!!! Flautas are similar to taquitos, which are rolled tacos. These flautas use flour tortillas to give them light crispiness! The perfect accompaniment is chunky guacamole, with many of the same flavors from the flautas--enjoy!

    Recipe #243401

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