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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 newest trend is to spritz or spray the salad dressing right on to the salad! About one tbls. dresses a salad. It's healthy and easy too! Used in the south Meditteranean, Asia, the Caribbean, Southern USA and in Spain!

    Recipe #183542

    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

    Posted for the Zaar World Tour. A yummy salad!

    Recipe #171619

    Try this as a raw dip or for lightly steamed veggies, or as a dressing for cold cooked noodles. You may thin this sauce to your liking.

    Recipe #37244

    Aquired from The Culinary Institute of America: Grilling Cookbook, this is easy and makes a great topping for burritos, tacos, rice, stew, etc.

    Recipe #222308

    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

    This is a simple, easy recipe that tastes so good! Try sprouting your own mung beans(I got mine from the health food store)! Use them when the sprouts are 1/2" long.

    Recipe #206770

    Recipe courtesy Guy Fieri-Show: Guy's Big Bite Episode: Seafood Shack. It's easy and got a great kick! This is great on fish sandwiches! Enjoy!

    Recipe #389379

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

    Recipe #145997

    I can just picture President Bush sitting in his office, yelling,"Laura, bring me some of that awesome guacamole your staff makes!" Adapted from CDKitchens.

    Recipe #332724

    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

    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

    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

    Adapted from The Culinary Institute of America: Grilling Cookbook, this goes great over Baja Fish Tacos, to top a hamburger, tofu burger or fish sandwich!

    Recipe #222312

    This spicy butter is especially good on sweet vegetables like carrots, beets, sweet potatoes and corn. Enjoy! Adapted from Vegetarian Cooking for Everyone Cookbook by Deborah Madison.

    Recipe #426807

    This is a complex and exotic butter and goes great with sweet potatoes, or stirred into a soup(chickpea is good)! Adapted from Vegetarian Cooking for Everyone cookbook by Deborah Madison.

    Recipe #426805

    A rich, sweet and spicy (not to mention lucsious) Asian sauce to serve with fish, or to spoon or baste over the the fish while grilling. Great on salmon, also mixed in with rice, but can also be used on tofu or tempeh, grilled vegetables, especially eggplant! Enjoy! Brought to you by the Looney Spoon Phoodies for The Mixing Pot challenge! We may be looney but we are phoodies, after all. We feel it represents our team because we are rich, sweet and spicy!

    Recipe #427034

    From the show The Best of Food Trends, this recipe is courtesy of Sophia Wakefield, Harvest Bakery and Cafe, Jackson Hole, WY. A delish way to eat mung beans! And healthy too!

    Recipe #121209

    This is an intensely flavored spice blend that goes well in any curry dish. Toss some curry paste with steamed veggies and serve them on rice. Tightly sealed and refrigerated, this will keep for at least a week, and it may also be frozen for extended storage.

    Recipe #43732

    A quick spurt of herb oil does wonders for tuna, shrimp or scallops, polenta, risotto and cooked or uncooked salads. You can keep this oil in a plastic spray bottle! Clayton Babas, Executive Chef, at the Guam Reef Hotel makes this for the guests.

    Recipe #75364

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