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    You are in: Home / Cookbooks / Cilantro-What's Not to Like?
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    173 recipes in

    Cilantro-What's Not to Like?

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    Just watched Trisha's Southern Kitchen, the episode where Garth Brooks(her husband), cooks with her. They are so cute together! Ty stands for Trisha Yearwood. This is one of their favorite recipes. This recipe makes 12 servings, so feel free to half or quarter it. You can lighten the dressing up by using less oil and sugar to your taste. Enjoy! Recipe adapted from Home Cooking with Trisha Yearwood.

    Recipe #514175

    A perfect hearty vegan sandwich that will become a classic.From The Simple Veganista.

    Recipe #512513

    Loosely adapted from the well-known Peruvian dish, Arroz con Pato, which is very similar to the ubiquitous Spanish Arroz con Pollo, but without the tomatoes. It's also a little spicier, and has thePeruvian addition of a dark beer as part of the liquid(you can sub veg. broth). Peruvian food is unique and delicious-- a cultural mix of native Indian, Spanish, African, Italian, Chinese and, more recently, Japanese cooking. From Bryanna's book "20 Minutes to Dinner", and posted on VeganFeastKitchen.

    Recipe #509068

    Recipe courtesy Ree Drummond, from the show Big House Cleanup. Yum!

    Recipe #507850

    Found on Pinterest and traced back to Half Baked Harvest. I don't eat meat, but would serve this to my meateaters! I'm going to try the sauce with tempeh or tofu! These are great because you can totally make them in advance (even freeze them in the sauce and let thaw about 30 minutes before popping them back in the oven) and just pop them back in the oven for a few minutes before you are ready to serve. So easy and so perfect.

    Recipe #506656

    Yum! A little kick, a little sweet and a little savory! From Woman's Day magazine.

    Recipe #506379

    This sauce is popular in South America and the Caribbean. It is usually served with meat such as barbequed chicken or steak but it also tastes great on baguette or other fresh bread. From Baltic Maid.

    Recipe #505382

    A tasty example of what Latin food has to offer. It is not only really tasty but also healthy and very easy to prepare. Enjoy! From Healthy Latin Cooking by Steven Raichlenand posted on Balticmaid,

    Recipe #505381

    A colorful nutrient packed salad! Healthy and delicious, this is a vegetarian salad and can be vegan by using avocado instead of yogurt(love this!) :D Enjoy! Adapted from the Garden Grazer.

    Recipe #505144

    Spicy black bean enchiladas with green chilis, sour cream, cheese and firey red enchilada sauce. Perfect alongside fajita veggies and guacamole. Simple, transportable, affordable, and great for pleasing a large crowd. I like to change it up sometimes and use green enchilada sauce. From the Minimalist Baker.

    Recipe #504547

    Use this sauce on any grilled or sautéed fish, chicken, rice and beans, and grilled tofu. Recipe courtesy of the Cocina Cubana Club founded by Pascual Perez & chef Sonia Martinez and posted on Taste of Cuba.

    Recipe #504156

    Recipe adapted from Primal Grill with Steve Raichlen on PBS.

    Recipe #504079

    Lablabi is a popular breakfast stew made with chickpeas, broth, tomatoes, and various toppings such as capers, cumin, harissa, coddled eggs. Lablabi is a favorite winter morning breakfast for stevedores in Tunis. Throughout the city it is a morning offering in the small hole-in-the-wall cook shops. The actual soup is very simple and it’s depth of flavor derives from the garnishes you decide to use. As a tourist you will come home wanting lablabi in the morning; that’s how seductive it is. From Clifford A. Wright.

    Recipe #503268

    Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, high in antioxidants.

    Recipe #502991

    The perfect addition to a summer grill out, different from the usual garlic bread! This bread is knock your socks off delicious. But don't stop at Italian bread. Use in paninis, burgers, pizza, baked on fish, and the list goes on. Adapted from Eat Togather.

    Recipe #501835

    Lots of yummy ingredients and flavor, not to mention healthy. Recipe by Pepe Laflamme from Nuform fitness.

    Recipe #501417

    Guasacaca is a popular condiment in Venezuela made from mashed and seasoned avocados. It is very similar to Mexican guacamole. Serve guasacaca as an accompaniment to grilled meats, poultry, salads, empanadas or arepas. From whats4eats. I have tweaked the recipe just a little.

    Recipe #500061

    Use the leftovers, if there are any, for filling summer vegetables, such as tomatoes, peppers, and squash. Add a little crumbled queso fresco or feta to the top and bake. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

    Recipe #432180

    Healthy and so yummy! Love the dressing. This was one of the favorite recipes for 2012 on the Diva Dish blog.

    Recipe #498733

    The ingredient list is long, but the spices come together quickly. It probably seems like a lot of heat but after you mix it in the with other ingredients, it tones down a lot. You may even want to add more spice! Vital wheat gluten is the protein found in wheat. It is the base for seitan, and can be found at Whole Foods and other heath food stores. You can also order online through places like Bob’s Red Mill. I get it at Ingles and Walmart. When you wrap them to bake, be careful not to get them too tight. This seitan version of chorizo is just as good as the “real” thing. I actually prefer it because it isn’t so greasy. Not to mention the nutritionals are a million times better. From Sprint2thetable.

    Recipe #498382

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