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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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    A simple at home recipe for restaurant style queso dip, with spinach for extra flavor and nutrition. Saw this on pinterest, from the blog bakeyourday. Yum, good stuff!

    Recipe #496749

    Made by Cookie and Kate and posted on their blog. Healthy and addictive if you like this kind of thing, which I do.

    Recipe #493020

    This is a vegetarian version of the ever so popular appetizers that are a hit at parties! A Thai recipe called Ma Hor. The sweet and salty work so well together. As a bonus you can make them ahead of time. From Olive magazine. Ma Hor means galloping horses.

    Recipe #491950

    From the blog, A Spicy Perspective, this has been stashed here for safekeeping. I've never grown tomatillos, but may have to now. :)

    Recipe #481641

    Delicious and so pretty to look at too! Served in the shell, this makes for a great light salad for parties, lunches, and at home! From Whole Living, January/February 2012.

    Recipe #481640

    The smoky mushroom filled quesadilla is reminiscent of pulled pork, without the meat! A touch of chipotle pepper adds extra heat. This makes alot of sauce. You could cut in half if desired(or save for another one later). Serve with coleslaw and guacamole for a meal to remember. I added spinach and cilantro to the recipe. From Eating Well magazine(March/April 2009)

    Recipe #479851

    I saw this being made on Rachael Ray's Week in a Day and it looked so good, I'm posting it here for safekeeping. I have changed it to make it vegetarian by replacing chorizo with soy chorizo and using vegetable stock instead of chicken stock. I hope you enjoy. If you like you can omit the corn muffins and top with crushed tortilla chips.

    Recipe #478381

    A nice Indian take on chili. Recipe courtesy Padma Lakshmi Show on Foodnetwork: Melting Pot, Episode: Padma's Passport--My Mother's Kitchen

    Recipe #469752

    The roasted garlic adds a richness to the smoky heat of the chipotle peppers in this hearty(and yummy!) soup. It improves as the flavors delvelop, so go ahead and make it a day or two ahead! Adapted from Fields of Greens cookbook.

    Recipe #465196

    Delicious fried rice lies in the use of cooled, cooked rice. Freshly cooked rice will produce a sticky mess.. This is delish hot or cold. From The Garden of Vegan cookbook.

    Recipe #463326

    From Alton Brown, Good Eats, Episode: Et Tu Mame. Delicious! I have tweaked it just a little bit. :) You can double the chile sauce to increase the heat if you wish. I used Thai sweet chili sauce but use the red chili paste or sambal oleck if you like.

    Recipe #462422

    I have made some changes to the original recipe to my taste. I hope you enjoy! Serve with tortilla chips and salsa or guacamole, or with spanish rice and beans. To garnish you could use sour cream, peppers, onions, etc. Inspired by jonimarie.

    Recipe #459926

    I saw this on Food Network's The Best Thing I Ever Ate. Michael Simon was raving over it. It sounded so interesting I had to make it and just happened to have everything on hand(okay, I was out of cilantro, but didn't let that stop me). I didn't have the six pepper blend, but did have black, white and pink peppers, so used that in the pepper mill. This is very different from the traditional guacamole. The name of the episode, was the totally unexpected, after all. Adapted from Web Gangsta who recreated the recipe from Lopez Southwestern Kitchen in Cleveland, Ohio. http://thewebgangsta.com/index.php/2010/05/award-winning-recipe-for-cinco-de-mayo-guacamole-with-blue-cheese-and-bacon-inspired-by-food-network/

    Recipe #459477

    Brightly colored, vibrantly flavored, a make-ahead winner!

    Recipe #459212

    Boom chakalaka! Born in the townships(probably Johannesburg) of South Africa(Sub-Saharan Africa), chakalaka is a simple, spicy dish of onions, tomatoes and often beans. It has been a staple for generations of black South Africans, and is a required condiment at South African braais, or barbecues. Chakalaka can be served hot or cold, over mealie pap, with slices of bread, or as a condiment for grilled meats. Adapted from whats4eats.

    Recipe #457217

    Yum! A Hawaiin recipe using pumpkin seeds with big taste! Adapted from Blossoming Lotus Restaurant, Kauai, Hawaii. Cook time is soaking time.

    Recipe #455440

    This colorful rice is perfect for a Mexican meal. The rice takes on the warm essence of sweet peppers, onions, and paprika as they slowly simmer together. Cayenne adds heat, but for a spicier version, include a diced jalapeno chili or two. This also makes a nice filling for bell peppers. Adapted from Field of Greens cookbook by Annie Somerville. I f you do use brown basmati rice, you may need to cook it a little longer, check pkg. directions)

    Recipe #451603

    Great with Asian greens, Asian noodles, sweet potatoes, and even fruit-especially mangoes and citrus. You will love the aroma! Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

    Recipe #451122

    This is a nice spicy spread you can use with nachos, in quesadillas, or as a dip for chips or pita crisps or spread over little croutons. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

    Recipe #449978

    This is good with rice, curries, etc. Adapted from Niloufer Ichaporia King's terrific ''My Bombay Kitchen'' via the Miami Herald. This bright, no-cook wonder is ready in five minutes.

    Recipe #444893

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