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    You are in: Home / Cookbooks / my mexican stuff
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    26 recipes in

    my mexican stuff

    i love mexican food heres some of my fav.
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    This is a version of the Yemeni spice paste called Zhoug, from Aliza Green.

    Recipe #290131

    2 Reviews |  By Tish

    I swear you taste the flavor of tamales in this simple and nourishing soup!

    Recipe #18804

    This is how our family makes tacos. It was one of the first things I learned to "cook". It seems so easy it shouldn't even be posted. The hardest part is finding enough bowls so everyone can fill the tacos the way they want. Leftovers can be a nice taco salad--if there are any.

    Recipe #110555

    This how my daughter-in-law makes her rice.

    Recipe #158915

    I first had this delectable dessert at a Latin American restaurant, when they were out of my first choice (rice pudding) I ordered this. I felt like I had hit the jackpot!!Wouldn't you know, this restaurant went under and I researched lots of recipes until I decided on this one. I served it for Christmas last year. It evokes the same comfort feeling of tiramisu, but with a vanilla/almond flavor. I hope you'll try it!

    Recipe #110130

    I started seeing this delightful little scoop of heaven on the edge of my plate at a few of the Mexican restaurants around town, so I decided make it at home. This recipe is actually the recipe they use at Chevy's, which I found published in the local paper.

    Recipe #12977

    This easy recipe can be used if you are unable to find the chorizo in your market.

    Recipe #133035

    Posted for Zaar World Tour 2005. Recipe source is a Moosewood cookbook.

    Recipe #135310

    Bread for Dia de los Meurtos [Day of the dead]. You can mold the bread into different shapes such as animals and angels.

    Recipe #143087

    I spent 16+ years at Chi Chi's. This is the recipe you want. In the restaurant these are cooked right on the plate. (Remember... The plates are hot and then you touched them anyway. lol) You could cook them all together in a baking dish. Cook time and temperature may need to be adjusted if not cooking with a convection oven. Enjoy with your favorite spanich rice, refried beans and sweet corn cake.

    Recipe #148921

    This is soooo good. Tastes like the real Taco Bell ones!

    Recipe #149778

    11 Reviews |  By mrib

    This is BY FAR the best cornbread I have ever had. I got it from a special section of the Minnesota Monthly Magazine a few years back. I had a lot of the glaze left over, so you can easily make ½ of the glaze recipe and have enough. I made cornbread in a 9x13 inch pan and it was fully cooked in 25 minutes, which would lead me to believe that cooking time for the muffin tins may need to be reduced (I recommend checking after 15-18 minutes). Enjoy!

    Recipe #153191

    This mild taco seasoning replaces one of the store-bought packets. It is super-speedy to use with only four ingredients. No preservatives, no sugar, no msg, no fuss!

    Recipe #154235

    This sounds so wonderful, however, if I made a batch of this I'd be the only one in my house eating it. I'm placing it here for safe-keeping and hope that someone will prepare it and let me know just how good it is. I found this in Southern Living Magazine.

    Recipe #113606

    Another Mexican dish I learned in Monterrey. It is, quite possibly, the most time consuming recipe to prepare that I learned down there. I prepare a Mexican feast about once a year and I serve dinner for around 20 people. This is the only dish I NEVER have as leftovers (OK, once or twice I had enough left over to make a couple of tacos the next day).

    Recipe #113175

    When everyone's starved, and I'm just not in the mood to cook, this tamale pie is the easiest thing to whip together and bake. It can be made spicy or mild to taste, depending on what type of salsa you use. This is the basic recipe, which is quite good buy itself, but you can also doctor it up by adding a couple of sliced jalapeno's or 1/3 a cup of black olives or even creamed corn to the cornbread.

    Recipe #112809

    A great way to cool your mouth after a meal of hot and spicey! Prep time includes chill time.

    Recipe #26967

    Found this chili and garlic sausage on a free Southwest web site. The recipe calls for pork but said you could use venison as well. Hope you like it! Be SURE to wear gloves if you knead this my hand...=0!

    Recipe #33794

    My husband is from Mexico, and I am always in search of authentic Mexican food. This recipe came from his mother who is still a resident of Mexico City. Don't let this recipe's many ingredients and steps throw you. It is as simple to prep as it is to cook. We always like our food a little spicy, so I don't always take out all the chilies, but if you do have kids who are eating this,don't let the chili scare you, once removed the sauce is very tame, but very flavorful.

    Recipe #77263

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