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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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    The employees at Pizza Kitchens rate this number one! What's not to love with the crunch of the jicama, corn chips, and lettuces; the explosions of different flavors with every bite; and the contrast of the sweet-and-spicy barbecue sauce with the cool ranch dressing...mmmm...mmmm!

    Recipe #121582

    These are good for breakfast or brunch or a good snack! No meat in this, but feel free to add some if you like.

    Recipe #121822

    This has gotten rave reviews in Atlanta, Georgia, where it is served up at the Flying Biscuits Restaraunt. A Southern recipe kicked up a notch! Adapted from $40 a Day with Racheal Ray. The original recipe called for 1/2 tablespoon of cayenne pepper, but I'm a sensitive gal, so reduced it a bit. Use what you can handle. Lol!

    Recipe #131351

    This soup is just as tasty hot as it is cold. However you serve this, add the garnish at the last minute to preserve its contrasting texture. From Country Living magazine.

    Recipe #131834

    In Milan, toasted cheese sandwiches are a popular gourmet treat. The cheese is laid over the artisan bread and then topped with olives, roasted peppers and herbs. The sandwich is closed, pressed tightly and browned on both sides with olive oil. This easy to make recipe is perfect for anyone in a time crunch. They only take 5 - 10 minutes to make! Adapted from Mezzetta web site. Cheese is produced in New England, the West and the Mid West.

    Recipe #134849

    Mexican and Spanish inspired baked tomatoes, filled with corn, jalapeno and bell pepper, Monterey Jack cheese, basil, and cilantro! This recipe can be easily halved or doubled. Adapted from the New Basics Cookbook.

    Recipe #137168

    Jalapeno pepper and cilantro give this ratatouille a south of the border taste. It travels very well! Adapted from the New Basics Cookbook by Julee Rosso & Sheila Lukins.

    Recipe #137334

    This is a Latin inspired recipe adapted from Cooking Light magazine. I sometimes can find cactus pads in Walmart.

    Recipe #139228

    This is similar to Italian pesto or Argentinean chimichurri, and a staple on Chilean tables. It pairs will Pastel de Chocio, with grilled meats and is good stir fried into pasta or rice.

    Recipe #139234

    I got this lovely dish off a Walmart card by the fish department! Lucky me!

    Recipe #143775

    This flavored oil gives a touch of Thai to whatever you baste while cooking. Use on vegetables and meat. From Classic Home Cooking!

    Recipe #144066

    Jicama is a round root vegetable with brown skin that has a crisp, slightly sweet taste. Adapted from Vegetarian Times magazine!

    Recipe #145997

    Here is a Indian Italian variation on a Mexican theme. A delight for the senses! Adapted from Vegetarian Times magazine.

    Recipe #154148

    An Asian take on a French salad.

    Recipe #156254

    You won't miss the meat because the tofu is pressed, glazed with a sweet, spicy sauce and topped with a crisp slaw of jicama and carrots! Adapted from Food & Wine magazine.

    Recipe #157040

    Adapted from Healthy Women's magazine, this dish has plenty of flavor!

    Recipe #158351

    Parsnips and carrots with lemon, garlic, fennel and cinnamon! A must try! Adapted from Better Homes & Gardens magazine.

    Recipe #159863

    Rich and delicious! Adapted from the Veggie Table.

    Recipe #161283

    You can use leftover roast beef or steak in this main dish salad! Adapted from Woman's Day magazine (May, 2005) You may use the dressing posted here, or your own! I like this with balsamic dressing, but I pour the dressing posted here first, then the balsamic on top.

    Recipe #161464

    Adapted from Food Network Specials, this is wonderfully smooth and spicy! The Salsa can be used with fajitas, over tacos, enchiladas, burritos, etc.The recipe uses poblano, jalapeno and serrano chiles, so beware! If you like it spicy, this is for you!

    Recipe #162230

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