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    You are in: Home / Cookbooks / Mexican
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    75 recipes in

    Mexican

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    After being inspired by a recipe I found on Pinterest, I decided to enter a salsa competition at work. I broke out the blender and purchased some basic salsa ingredients in bulk and started creating! This is a restaurant style salsa made with lots of jalapenos!

    Recipe #485128

    I used to go to a friends house on sundays to watch football, and every time I would make a different chip dip in the crock pot. Eventually this one was requested every week! It's pretty spicy. If you want it a little more mild, I suggest using less of the spicy ingredients (regular sausage, regular rotel, minimal peppers) rather than excluding them entirely. All ingredients combine to MAKE the cheese dip :) I use the maximum amount of each ingredient I have listed.

    Recipe #440393

    3 Reviews |  By hepcat1

    I'm super addicted to anything chipotle, so I guess I shouldn't be surprised at myself for filling crescent rolls with it! I just had these for lunch and really enjoyed them. I hope you do, too!

    Recipe #192142

    Easy, blender free, slushy, margarita. Perfect for camping, the RV or just to have on hand for a quick and yummy frozen drink! Just dump it all into a tupperware type container and freeze! The alcohol prevents it from freezing solid. Prep time does not include freeze time.

    Recipe #98221

    Posted for Zaar World Tour 4. Salmon, which is found on both the east and west coasts of Canada, is a special favorite there. This recipe is ideally portable for a party or a picnic. Simply slip out of the fridge and into your cooler and serve with some good crackers of freshly sliced French bread. This makes an absolutely elegant presentation. (Prep time does not include overnight chilling.)

    Recipe #306514

    65 Reviews |  By Kymie

    I like to serve these to my children for after school snacks. They are also great as an appetizer. They are easily frozen and popped into the microwave for quick reheating.

    Recipe #86644

    Cool, refreshing and definitely unique. Chill time not included.

    Recipe #475250

    4 Reviews |  By beckas

    I haven't tried this recipe but it sounds good. Due to feedback, I have reduced the amount of salt in this recipe from 1/2 tsp to 1/4 tsp.

    Recipe #52739

    I love smoked salmon and cream cheese. I have tried alot of them, quite a few from here on Zaar. So I decided to try my own....I took my favorite ingredients and threw them all together to create this truly tasty sandwich. I always add a little extra smoked salmon, cause I love it...I hope that you will enjoy this version. Add these ingredients to suit your personal tastes. The longer the cream cheese mixture sits in the fridge, the better it will taste. This is wonderful served on a large toasted sesame bagel for lunch or it makes a great appetizer when served on plain fresh mini bagels.

    Recipe #380954

    The appetizer for a menu from ArcaMax Chef's newsletter. Low fat or light mayonnaise can also be used.

    Recipe #298130

    Serve with Chipotle-Lime Yogurt Dipping Sauce recipe below.

    Recipe #475573

    Green chilies and taco seasoning add the piquant flavor but it is the lemon-lime carbonated beverage that adds the sweetness to these chicken wings. A Pillsbury Bake-Off® finalist recipe.

    Recipe #156459

    If you are following a lo-carb diet, this recipe is a definite keeper! These chicken wings are crispy, tart, carmelized and yummy. The recipe calls for 12 chicken wings, but I've used many more than that, as the marinade goes a long way. Just marinate 4-24 hours before baking.

    Recipe #434910

    I haven't tried these, but they look good in the photo that I have of them. And they don't seem to be too spicy by the look of the ingredients ;-)

    Recipe #328278

    2 Reviews |  By LolaB

    Adapted from the Restaurant “Hook Line & Sinker” in Dallas, Texas. While in Dallas on business we run into the always busy Hook Line & Sinker (located at 3103 Lemmon Ave.) and order the Mexican Cocktail our favorite appetizer – you can order it “Spicy” or “Regular”. I have dreams about this appetizer way down in Lake Charles, LA (where I live) – so my boss and I went to duplicate the recipe. One of the waiters shared the tidbit about the “special” sauce! I know it sounds strange to use the soda and ketchup; trust me it is delicious!

    Recipe #265818

    Recipe #181589

    After tasting the best tortilla soup of my life in Kino Bay, Mexico, I set out on a quest to duplicate. The recipe has been somewhat 'gringoized' however it's very close. The key is use the freshest ingredients as possible.

    Recipe #169728

    From Prevention Magazine, July, 2007. "Mexican grilling often incorporates spice rubs, a low-fat way to help seal in juices. This recipe starts with a wet marinade and ends with a spice rub, contributing even more flavor to extra lean pork."

    Recipe #271463

    Tequila has a way of mellowing the searing nature of hot foods. Cook time is standing time. From Hotter Than Hell.

    Recipe #283571

    I was going to make chicken enchiladas and realized I didn't have tortillas so I switched it up a bit and came up with a Mexican Lasagna instead. It's a big hit and always requested in my house. I was honored to have it Published in SeptOct Issue of Taste of Home Simple & Delicious...pg 56!

    Recipe #187569

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