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    You are in: Home / Cookbooks / GROOVY GASTRO-GNOMES - Mexico/Tex-Mex/Southwest Cookbook ZWT5
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    57 recipes in

    GROOVY GASTRO-GNOMES - Mexico/Tex-Mex/Southwest Cookbook ZWT5

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    This "relish" is really a tart salad that is excellent warm, at room temp or even slightly chilled. I makes a wonderful accompaniment to grilled chicken and meats.

    Recipe #371343

    If you see them in your market...three 10oz cans of diced tomatoes and green chiles can be substituted for the 28oz can of tomatoes and the 4oz can of green chiles. Use unsalted or reduced sodium chicken broth if you are using the salt in the recipe.

    Recipe #371220

    This pork turns out very tender...due to the 2 hour - overnight marinating. Easy to put together and yummy to eat!

    Recipe #371265

    This is an excellent light fish dish. It is quick and easy.

    Recipe #371362

    Imagine tostados as a kind of Mexican pizza. The tortillas are baked until crisp and topped with a delectable mound of tempting, low calorie ingredients. This would be wonderful as a light lunch....or a nice first course at a Mexican dinner, in place of a regular salad.

    Recipe #371352

    15 Reviews |  By Az B

    Holy smokes, I just ate a wrap! Boy was that nice. I found this recipe on the Living Without website. What I like most about it is that I will be able to take sandwichs to work again, since these are good warm or cold.

    Recipe #342174

    from Better Homes & Gardens Mexican Edition

    Recipe #371030

    From Better Homes & Gardens Mexican Edition

    Recipe #371103

    From Better Homes & Gardens Mexican Edition. If banana leaves are unavailable, use tin foil instead, though the flavor will be affected.

    Recipe #371037

    This is a great dish.It can either be the main dish or a side.From Southwest Cooking,School of Santa Fe.

    Recipe #370475

    This was so good last night, I don't want to forget what I did! This was a great side dish for cheese enchiladas. Adjust the seasonings according to your tastes and the age of your kids. I used the lower end for my 6yo (who ate it without protest) and 20mo (who was not so fond of it). If I were to cook this for just the adults at my house, I would use the upper end. I used really small zucchini for this, less than an inch in diameter and about 5-6 inches long.

    Recipe #294820

    When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)

    Recipe #294821

    If you like jalapenos, you'll love this dip. If you like a little fire, but not a blowtorch in your mouth, you'll love this dip. This is so addictive, my husband and I have literal started combing the city of Houston to find stores that carry candied jalapenos. It is a seasonal item, apparently, more plentiful during the holidays - but always available online! :) Just a word of warning, if you are bringing it to a party, make two (one to leave at home) and bring jars of the candied jalapenos, because everyone will want the recipe, and you might as well help their addiction along. Cook time = chill time.

    Recipe #238879

    My dad was raised in Phoenix, Arizona, so he knows his way around Mexican food. The one thing that he will complain about in the huge international smorgasbord that is the Houston restaurant scene is the distinct lack of "REAL Mexican food", just a lot of TexMex. Nothing wrong with TexMex, but compared to the stuff in Arizona, it's a little... unbalanced. So when he said that my enchiladas were the best he had ever tasted, I took that as the true compliment it was. This is easy but time consuming, real cooking times are explained in the recipe. You can cook the using a skillet or a crock pot. You could even use leftover chicken by skipping to the rolling - but I would season the chicken with 1/2 cup stock and a quarter of the spices listed.

    Recipe #226018

    There was once a time when I had 3 adult roommates, in addition to my husband and daughter, to feed each day. I turned to OAMC in desperation, and this is one of the recipes I came up with. It makes a fantastic lunch and freezes beautifully.

    Recipe #224919

    Yes, you could bake these, and they would be lower in fat. But I think you would be missing something. If you want to lower the fat amount, but still have the right taste, use a nonstick skillet and nonstick spray instead of butter or margarine. There's not really any "passive" cooking time, since while one is cooking, you're getting the next one ready, so the Prep time is my estimate for the whole amount of time. Makes 4 main dish servings.

    Recipe #224915

    1 Reviews |  By NELady

    From Best of the Best from America Cookbook by Gwen McKee & Barbara Moseley, c. 2005.

    Recipe #345848

    From The Hippy Gourmet's Quick & Simple Cookbook for Healthy Eating c. 2007.

    Recipe #346386

    1 Reviews |  By NELady

    From about.com: southern food. Easy and fun!

    Recipe #348314

    3 Reviews |  By NELady

    From Tastes & Tales From Texas... with love by Peg Hein, c. 1984. This dish of shredded pork wrapped in flour tortillas is a slightly different and delicious version of an enchilada.

    Recipe #348783

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