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    You are in: Home / Cookbooks / Fire 'n Ice: Mexican and Tex/Mex
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    75 recipes in

    Fire 'n Ice: Mexican and Tex/Mex

    The heat of chiles and spices, the coolness of sour cream, cheeses and fresh herbs, the balance of guacamole.
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    8 Reviews |  By Maito

    Ingredient amounts are approximate. There are lots of optional ingredients, depending on what you like. Feel free to substitute an equal amount of bottled vinaigrette for the oil and vinegar.

    Recipe #251415

    I found this amazing casserole on allrecipes submitted by rhonda35. WOW. Tweaked it a tad--don't believe in processed cheese.

    Recipe #274677

    From Ernestos Mexican Food in Sacramento, a great citrusy carnitas recipe. Especially good because it's a "put it in the pot and leave it" recipe.

    Recipe #274675

    I came up with this tonight to see if I can enjoy enchilada's while trying to cut fats. It turned out to be delicious and did not taste low fat at all :) Easy tripled or doubled

    Recipe #252267

    Recipe #274822

    This combination of sour cream and lime is to die for (if you like limes lol). I use it instead of plain sour cream in lots of recipes, and have changed it to tangerine, lemon or other citrus fruits as well. 3 recipes on zaar use it, but it deserves its own spot as a condiment in its own right

    Recipe #239431

    This is am easy way to make a healthy burrito wrap. Extra lean ground beef can be substituted.

    Recipe #256047

    Much quicker than you would think to prepare and absolutely delicious. If you like fajitas or steak tacos these are for you Kerry Simon is the chef of the Hard Rock Cafe in Las Vegas, recipe from an interview in esquire. Not nearly as complicated or time consuming as the list of ingredients looks at first and the salsa, crema and guac can be made a couple of hours ahead. I have used the lime crema for years on chili before I ever tried this recipe for tacos; will publish it separately as well (Recipe #239431). Once I discovered the crema I never went back to regular sour cream with Tex-Mex or Mexican dishes.

    Recipe #239640

    Where the pork becomes the tostada itself. A fun dish concept i came across. Guests and kids will enjoy this way of eating pork. Easily doubled or quadrupled.

    Recipe #259336

    The use of fried garlic in this makes it different and garlic lovers should love it. Her suggestion of substituting fish sounds good too. Haven't tried it yet but had to post it for safekeeping From the Austin restaurant.

    Recipe #258959

    A fusion of southwest and Asian! Delish. You can use ground chicken as well. Susanna Foo's restaurant is in Philadelphia.

    Recipe #259483

    a deliciously different way to serve fried eggs, on toast or not.

    Recipe #272802

    Chunky avocado with pumpkin, pomegranate seeds and apple. From CBS's Chef on a Shoestring.

    Recipe #269501

    Simple. Delicious. Fun. Fast. Comfort Food. What a great twist on the grilled cheese..yum.

    Recipe #266388

    From Cooking Light--they use wonton skins for easy assembly. Haven't tried it yet. This makes 36 empanadas at 3 per serving so I plan to freeze most.

    Recipe #265538

    Shrimp dish based on a mojito drink at Boulevard Gourmet's restaurant. I will admit I cheated and tossed the shrimp for 3 minutes after marinading into the grill basket. I'm chicken of ceviches :D Made it once, was drinking mojitos when I ate it, not sure if my judgement is accurate *hic* :) It did taste great though! Time includes marinade>

    Recipe #239902

    You may serve this aioli as a dip, a sandwich spread or or to accompany grilled salmon or chicken. Adapted from Food & Wine magazine.

    Recipe #179424

    From Ainsley Harriet.

    Recipe #160460

    This is an authentic 40 year-old recipe, and the filling will not taste the same as fast food style chimichangas. The only thing Americanized here is that the chimichangas are baked instead of fried. Caution: If you use leanest ground beef, the filling will seem dry. Serve lots of lettuce, tomatoes and other garnishes listed below with each chimichanga - they are important to this dish's all around flavors and textures.

    Recipe #108901

    1 Reviews |  By Manami

    This looked so good that I thought I would share it with all of you and at the same time keep it here for safekeeping. This is Wen Zientek's of answer to a question from a reader.

    Recipe #256697

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