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    You are in: Home / Cookbooks / Mexican/Southwest-ZWT-2012
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    15 recipes in

    Mexican/Southwest-ZWT-2012


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    I've been craving some simple egg recipes and this one is good and just a little different. Enjoy!

    Recipe #427331

    A little twist to the traditional! Adapted from Wraps cookbook.

    Recipe #430063

    This creamy fruit and coconut drink is full of vitamins. Children will love it, and so will adults. Delicious when served with a spicy curry or chilli dish. It also makes a cold and delicious treat for hot summer afternoons. Enjoy!

    Recipe #436267

    This colorful rice is perfect for a Mexican meal. The rice takes on the warm essence of sweet peppers, onions, and paprika as they slowly simmer together. Cayenne adds heat, but for a spicier version, include a diced jalapeno chili or two. This also makes a nice filling for bell peppers. Adapted from Field of Greens cookbook by Annie Somerville. I f you do use brown basmati rice, you may need to cook it a little longer, check pkg. directions)

    Recipe #451603

    Topped with melted pepper jelly, these cornmeal waffles have some kick! These were a winner in the B H & G pancakes and waffles catagory! Entered by Linda Traylor, Rome, Ga.(April 1995).

    Recipe #454463

    Combining Texas caviar with deviled eggs to make a great appetizer or party food. Adapted from Southern Living magazine.

    Recipe #457441

    I have made some changes to the original recipe to my taste. I hope you enjoy! Serve with tortilla chips and salsa or guacamole, or with spanish rice and beans. To garnish you could use sour cream, peppers, onions, etc. Inspired by jonimarie.

    Recipe #459926

    I saw this on Food Network's The Best Thing I Ever Ate. Michael Simon was raving over it. It sounded so interesting I had to make it and just happened to have everything on hand(okay, I was out of cilantro, but didn't let that stop me). I didn't have the six pepper blend, but did have black, white and pink peppers, so used that in the pepper mill. This is very different from the traditional guacamole. The name of the episode, was the totally unexpected, after all. Adapted from Web Gangsta who recreated the recipe from Lopez Southwestern Kitchen in Cleveland, Ohio. http://thewebgangsta.com/index.php/2010/05/award-winning-recipe-for-cinco-de-mayo-guacamole-with-blue-cheese-and-bacon-inspired-by-food-network/

    Recipe #459477

    Who needs the booze with this yummy creation?

    Recipe #460069

    A non alcoholic version of Tequila sunrise. I hope you enjoy :)

    Recipe #460107

    The smoky mushroom filled quesadilla is reminiscent of pulled pork, without the meat! A touch of chipotle pepper adds extra heat. This makes alot of sauce. You could cut in half if desired(or save for another one later). Serve with coleslaw and guacamole for a meal to remember. I added spinach and cilantro to the recipe. From Eating Well magazine(March/April 2009)

    Recipe #479851

    The garlic onion stack turned out to be one of the number one selling appetizers at Johnny Garlic's restaurant, owned by Guy Fieri. This is from his cookbook, Guy Fieri's Food. Guy says this isn't difficult, but allow yourself enough time(it has to sit 12-24 hours in fridge) . Enjoy!

    Recipe #475756

    This was on Unique Eats, episode Delis. I changed it to make it vegetarian.

    Recipe #480476

    This is from the Sandwich King using plantains, fried and flattened out as the bread for the sandwich. Love it. I knew I had to do this but make it vegetarian. Traditionally made with ham, this recipe uses vegetarian ham or sausage. Enjoy!

    Recipe #478811

    Delicious and so pretty to look at too! Served in the shell, this makes for a great light salad for parties, lunches, and at home! From Whole Living, January/February 2012.

    Recipe #481640


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