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    You are in: Home / Cookbooks / My 2009 ZWT Mexican/Tex-Mex/Southwestern recipes
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    15 recipes in

    My 2009 ZWT Mexican/Tex-Mex/Southwestern recipes

    Mostly Mexican!

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    A variation of a popular tapas dish from Seville, the southern Spanish city acknowledged as the birthplace of the tapas tradition. When “Australian Vogue + Travel” magazine writer Terry Durack ate at his favourite tapas bar, the house specialty ‘cola de toro’ (bull’s tail) was unavailable and he found that everyone was eating ‘huevos revueltos acelgas y agulas’ which he described as “a juicy, loose dish of scrambled eggs with silver beet and tiny elvers (baby eels)”. Now as an ingredient, tiny elvers are probably hard for most of us to track down! Terry Durack now makes his ‘huevos revueltos’ with spinach and prawns. This is my adaptation of his recipe which I found in the August/September 2005 issue of “Australian Vogue + Travel”. He described the ‘huevos revueltos’ he ate in Seville as ‘divine’. An apt description of this dish, and as an added bonus it’s a quick and easy one to whip up. If the list of ingredients appeals to you, you'll love this recipe.

    Recipe #130712

    From 'recipes for a yummy tummy: lick your lips, help your hips' which came with this month's issue of the 'australian good taste' magazine. I haven't made this and if I were to do so, to meet my taste preferences, I'd omit the red chili and use regular not light cheese. If you decide to make this, do feel free to increase the heat if you want to!

    Recipe #352369

    My adaptation of one of several budget-savvy "sizzling sausages" recipes in the current issue of the Australian magazine 'New Idea'. Cooking editor Barbara Northwood has costed this one at $A3.34 per serve.

    Recipe #352627

    Serve these for lunch, as a snack or as an appetiser. From the Australian Women's Weekly's 'little pies & cakes'.

    Recipe #349721

    From the Australian Women's Weekly's 'Smart Mince'.

    Recipe #347013

    A quick to make recipe from Kurma Dasa's '52 Quick Vegetarian cards'. When I make these, I'll be leaving out all those hot ingredients, but I know I'm undoubtedly in a minority in this taste preference so I'm posting the recipe as on the card! The reviewers so far, I have noted, have omitted the asafetida powder. The Zaar Kitchen Dictionary says that garlic powder or onion powder can be used as a substitute.

    Recipe #151880

    A deliciously spiced potato/capsicum side dish to complement grilled chicken or fish, or to accompany other Mexican dishes. Posted for the 2005 Zaar World Tour, this recipe has been adapted from an International Masters '1001 Recipes for Pan or Wok' recide card. If like me, you don't like really spicy food, omit the chillies and add dried Italian or Greek herbs, and perhaps 1/2 teaspoon cumin. Realise of course that this is then no longer really a Mexican dish! Testimony surely to just how many recipes are so easily crossing national and international boundaries!

    Recipe #139465

    A hearty Mexican vegetable dish made with red kidney beans. To vary the dish, vary the beans. And to make it vegetarian, omit the bacon or replace it with vegetarian sausage. I have posted this recipe, adapted from an International Masters '1001 recipes for Pan or Wok' for the 2005 Zaar World Tour.

    Recipe #139476

    In pita bread, a great lunch or supper snack, or serve these meatballs with a Mexican vegetarian side-dish such as Recipe #139461 or Recipe #139465 I have posted this recipe, adapted from an International Masters '1001 Recipes for Pan or Wok' recipe card, for the 2005 Zaar World Tour. 200g = 7oz; 500g = 1lb 2oz; 100g = 4oz and 150ml = 5 fl oz. Ideally, the meatballs need to be chilled for about 30 minutes. The chilling time has not been included in the preparation and cooking times below.

    Recipe #139485

    Tasty tortillas filled with chicken, spring onions and goats' cheese or, for a milder cheese flavouring, replace the tangy goats' cheese with ricotta cheese or any other soft cheese. Served with avocado and garlic dip, diced cucumber and tomatoes, these are ideal for a light meal or a supper snack. Tortillas have been a staple of the Mexican diet since the time of the Aztecs. I have adapted this recipe, from an International Masters '1001 recipes for pan or wok' recipe card, and posted it for the 2005 Zaar World Tour. 350g = 12 ounces; 175g = 6 ounces.

    Recipe #139494

    A Mexican-style Chicken dish with red, green and yellow capsicum, tomatoes, chillies, garlic, walnuts and cheese, served with steamed rice. Adapted from an International Masters 'recipes for pan and wok' recipe card, for the 2005 Zaar World Tour. 75g = 3 ounces; 300ml = 1/2 pint.

    Recipe #139503

    Turkey breasts, caster sugar, chilli powder, chocolate and coriander: just some of the ingredients that are brought together in this recipe. Perhaps not surprisingly, I couldn't find another quite like it on Zaar! This is another recipe from the International Masters '1001 recipes for pan or wok' recipe cards, posted for the 2005 Zaar World Tour. The word chocolate comes from the Aztec word 'xocolati'. The Aztecs often used cocoa beans to make unsweetened drinks. See notes below about the sort of chocolate most suitable for this recipe. 15g = 1/2 ounce. The preparation and cooking times do not include the 2 hours chilling and marinating time.

    Recipe #139509

    For a Mexican-style dinner, serve these as a starter with creamy avocado or sour cream dip, followed by your favourite hot and spicy Mexican dish. Or serve them with a Mexican vegetable side dish such as Mexican Potato Crisps With Lime Salsa Recipe #139461, Fried Mexican Capsicum & Potatoes Recipe #139465 or Mexican Bean Hotpot Recipe #139476. I've posted this recipe for the 2005 Zaar World Tour from a recipe on an International Masters 'recipes for pan or wok' recipe card.

    Recipe #139578

    Mexican-style Spicy Beef Tacos, posted for the 2005 Zaar World Tour, adapted from an International Masters 'recipes for pan or wok' recipe card. To complete the Mexican theme, serve the tacos with creamy avocado dip and refried beans.

    Recipe #139608

    Deep-fried Potato Crisps served with a lime salsa, an ideal accompaniment to grilled fish or steak, or as part of a Mexican meal or they can be served as a party snack with a selection of dips. For a much healthier version of this recipe with lower fat content, see the notes below. This recipe has been posted for the 2005 Zaar World Tour, from a recipe on an International Masters '1001 recipes for pan or wok' recipe card. The preparation and cooking times below do not include the 20 minutes soaking time. If time is limited, make the salsa while the potatoes are soaking.

    Recipe #139461


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