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    You are in: Home / Cookbooks / Seashores of Old Mexico
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    25 recipes in

    Seashores of Old Mexico

    Dishes with a Mexican flair.
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    Displaying up to 20 pages of results. To see all results, or register.

    Mmm! This may seem like a long list of ingredients, but it should go together fairly quickly and the results are worth it. I like flour tortillas - Costco has good ones--Tortilla Land Uncooked. Found this one in the paper. Allow 2 hours (or less) to marinate.

    Recipe #238490

    A burger to tempt your senses--from clear down south--you never had it so good! One taste of our burger and you're going to declare yourself an Honorary Floozie. The ultimate open-faced burger, but don't hesitate to put your top bun on if you're feeling a little shy (we didn't get the nickname Floozie for nuthin' ya know!).

    Recipe #231245

    "A juicy turkey burger with a hint of red bell peppers, garlic and onions, topped with with fresh spinach, ripe red tomatoes and alfalfa sprouts and drizzled with a special avocado-artichoke dressing. Served on two slices of toasted sourdough bread, it's a burger any Californian could groove on. And that ain't no jive!" (Submitted for the ZWT3 "Build-A-Burger" challenge by the Jivin' Jelly Rollers.)

    Recipe #231218

    1 Reviews |  By Lacy S.

    I jotted this recipe down out of a cook book at my sisters house. I hope I got everything right!!

    Recipe #220529

    This is a quick dinner that works great with leftover chicken or turkey!!

    Recipe #202327

    From Southwest Slow cooker

    Recipe #191746

    A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips. What a dish.

    Recipe #190382

    20 Reviews |  By PaulaG

    This recipe produces a rich chile sauce and the meat is falling apart tender. Serve with warm tortillas, grated cheese and shredded lettuce for a mexican taste sensation.

    Recipe #115208

    This is the easy way to give everybody a twice baked potato. Makes a nice casserole!

    Recipe #26043

    7 Reviews |  By ellie_

    Using a crockpot to prepare the filling, the crockpot will hold the meat filling until ready to assemble and serve the burritos. Recipe source: local newspaper.

    Recipe #88598

    214 Reviews |  By 89240

    I used to love these when I was younger, I could eat two in one sitting! I haven't had fast food in a year or two, but these taste like I remember Taco Bell's quesadillas tasting. I hope you enjoy it as much as I do.

    Recipe #78194

    29 Reviews |  By Bergy

    This will make your guests sit up and take notice. Actually with the membranes and seeds removed they are not all that hot (depending where they are from). Make them the day ahead cover and refrigerate then pop them in the oven just before serving. I served these as a first course with Chicken (see Left over Beef enchiladas and substituted sauteed chicken breast) enchiladas, crisp

    Recipe #14565

    DH wanted spanish rice one night so I made the following recipe that I got from Betty Crocker. OMG, it was just like eating my mom's. I forgot how good her spanish rice was!!! Try it, you won't be disappointed!!! Serve as a meal in its self or as a side dish.

    Recipe #37638

    This recipe has a smooth Mexican taste.

    Recipe #52358

    3 Reviews |  By bmxmama

    This recipe is untested by me but posted for ZWT 3, since I was looking for new things this week for diner. I found it on about.com. I think it looks pretty tasty and am going to try it this week since my family loves mexican food!

    Recipe #235625

    Recipe #220016

    8 Reviews |  By Rita~

    This tender chicken is slightly sweet & spicy! You can kick it up by adding an extra chipotle pepper and you can leave the seeds in. Cooking time depends on how thick the breast are.

    Recipe #117571

    I love salsa verde, so this is one of the ways that I like to prepare chicken. This dish serves up great with Spanish rice, and a green salad.

    Recipe #219692

    O.K., folks! There is NO such thing as a CHICKEN, SHRIMP. SQUID or other type fajita EXCEPT BEEF! The term fajita is the American counterpart of the Mexican term arracheras, which is the tough and membranous cut from the underbelly of BEEF cattle. The chicken, etc. is simply a piece of chicken wrapped in a tortilla and seasoned with appropriate spices. Fajitas start with the marinade. These marinades for beef fajitas rely on the acid ingredients like lime juice not just for flavor, but to tenderize the meat. Some marinades use papaya juice to tenderize and flavor the meat. Beef fajitas should be marinaded for several hours or up to 24 hours. I include only one marinade for beef and (God forgive me!) one for chicken. Some marinades contain fresh or dried chilis as a heat source. There is nothing written in stone when it comes to the ingredients for the marinades. Some have bottled salad dressing, tequila or coca-cola. There are three choices in cooking fajitas: Grilling, Oven Broiling or Pan-Frying. Grilling is the traditional method of preparing fajitas. When the coals are ready (NOTICE I said Coals - NOT gas!), drain the marinade from the meat and allow the meat to come to room temperature. Cook about 3 inches above the coals for approximately 6 minutes on each side for skirt steaks between 1 and 1 1/2 pounds. When the meat is cooked to your liking, remove from the grill and let rest for 5 to 10 minutes. Cut across the grain and diagonally into finger-lehgth strips. Oven broiling (ONLY when the weather is bad and you can't light the grill!) Broil the meat about 4 inches below the broiler for 5 to 6 minutes per side, then let meat rest and slice as above for grilling. Pan-Frying (ONLY if you have a large cast iron skillet) Drain the meat then cut across the grain, diagonally as above. Fry the strips over high heat, working in batches, if necessary, turning frequently. They should take between 1 1/2 to 2 minutes to cook. To eat fajitas, you roll them in a flour tortilla (Real Mexicans use CORN tortillas), but NOT by themselves. The proper fajita feast will include a stack of warm tortillas, grilled or fried onions and bell peppers, pico de gallo, guacamole and if you are a YANKEE, a little sour cream!

    Recipe #222092

    Here's a Southwest twist to chicken and fettuccine! This has an intriguing flavor and is a colorful entrée! I like to serve this with a mixed lettuce and fruit salad on the side and garlic bread. Originally from "Pleasures of the Good Earth", a cookbook I got in Sedona, Arizona.

    Recipe #65250

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