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South of the Border

Living in the great southwest I have adapted to the wonderful Tex-Mex Cuisine offered.
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This is one of my adopted recipes. I finally got around to making it. It will definately perk things up! I used 6 fresh jalapenos and 8 rather large tomatillos. My yield was 6 cups. The yield is being updated to reflect this. This is the intro by the original poster: "Serve cold or at room temperature. It's wonderful served with grilled meats. It's also very nice mixed with some yogurt to toss with hot pasta for a low-fat quick dinner. And stir some into some soup; it will perk up almost anything without being overwhelming."

Recipe #52940

3 Reviews |  By PaulaG

As a salad dressing: Toss with a Mexican-flavored salad made with romaine lettuce, sliced avocado, tomato, red onion or your favorite salad. As a cold sauce: Drizzle over grilled chicken or fish, spoon over baked sweet potatoes, or paint on bbq ribs.

Recipe #56098

9 Reviews |  By PaulaG

I was looking to make a lighter version of chorizo with a strong garlic flavor. The original recipe calls for ground pork and not having in I used turkey and made a few additional changes and the result was very good. The Ancho chile will not add alot of heat. It adds a nice rich flavor. The heat can be adjusted to your liking by increasing the red pepper flakes.

Recipe #228870

17 Reviews |  By PaulaG

This recipe is adapted from American Diabetes Association cookbook--Diabetes & Heart Healthy Cookbook. It is a delicious blending of southwestern flavors that is so simple to prepare.

Recipe #178494

3 Reviews |  By PaulaG

Cooking for 1 or 2 often results in some leftovers. This recipe can be made using leftover chili with beans and is wonderful for a quick meal for 2 served along with a side salad.

Recipe #229514

3 Reviews |  By PaulaG

A delicious way to start the day. This recipe is for 2 servings and can be adjusted as needed. This is a great use of left over beans. Ham or chorizo can be used in place of the bacon. Cooking the egg as you would an omelet aids in rolling the burrito.

Recipe #222283

10 Reviews |  By PaulaG

A quick breakfast idea to eat on the go.

Recipe #102559

6 Reviews |  By PaulaG

This recipe is from the Nestle Very Best Baking. Champurrado is a tradition in my part of the world on Christmas morning with tamales and sweet bread.

Recipe #148312

4 Reviews |  By PaulaG

Yes these are made with lard and no there is no substitute. In authentic Mexican cooking, lard, not shortening, is used. This recipe comes from Seasoned with Sun the El Paso Junior League Cookbook. A co-worker asked me for the recipe and I realized that it wasn't posted anywhere.

Recipe #131911

1 Reviews |  By PaulaG

Okay there are a number of recipes for mole on this site already. Can it stand another? I hope so. This is an adaption of a recipe that I found in my newest cookbook, The Gourmet Slow Cooker. Making the sauce does take some time but it can be made ahead then warmed before adding to the crock pot with the chicken. Don't let the ingredients list scare you. Break this down into steps and it is well worth the effort.

Recipe #112218

4 Reviews |  By PaulaG

This recipe is from The New Family Cookbook for People with Diabetes. It is nice and flavorful and has one of my favorite components--quick. I made this with the tomatoes that have added chili; however, it can also be made with regular dice cut tomatoes. Hope you enjoy. Serve this with fresh bread and a side salad for a quick weeknight dinner.

Recipe #175290

7 Reviews |  By PaulaG

The traditional version is a white, vanilla flaovered cake that is infused with 3 types of milk--sweet milk, whole milk and cream. This chocolate version was published in Sabroso!, a southwest dining guide. The preparation time and cook time are estimates. When making a tres leches cake it is usually best to begin early in the morning or even the day before in order to have it ready in the evening. The process is lengthy and time consuming; but oh what wonderful results.

Recipe #94259

1 Reviews |  By PaulaG

This is an adopted recipe. The description was written by the original chef. "Being from California, Fish tacos are a staple in our family and the kids ask for them all the time. Feel free to substitute any firm fish like Tilaplia, salmon, snapper etc. Adapted from original recipe from Bon Appétit."

Recipe #151282

5 Reviews |  By PaulaG

I haven't actually tried this recipe. It comes from The Well-Filled Tortilla Cookbook which was a Christmas gift. I have tried several of the dishes from the book and all have been good. Now that summer is here, I can do these on the grill.

Recipe #92972

3 Reviews |  By PaulaG

A hearty sourthwestern soup that will really keep you warm during the winter months. A great combination of New Mexico green chile, tomatoes and beef. The recipe is from Sabrosa Fall 2006.

Recipe #190298

5 Reviews |  By PaulaG

Using brown rice adds more fiber and is a little easier on the blood sugar if you happen to be a diabetic. This is a different rice to serve with Mexican dishes. This recipe goes especially well with chicken topped mole. The recipe is adapted from a Betty Crocker cookbooklet, March 1994.

Recipe #178902

3 Reviews |  By PaulaG

This recipe was printed on the cinnamon package I have in my pantry. It is as yummy as it sounded.

Recipe #178067

2 Reviews |  By PaulaG

This is no ordinary pesto! This is pesto New Mexico style. Recipe comes from Real New Mexico Chile Cookbook by Sandy Szwarc. Hope you enjoy it!

Recipe #177678

This is a dry spice mix that is great sprinkled on meats, veggies or cheeses before cooking. Try sprinkling into a cheese sauce for a New Mexico flavor. Source: Real New Mexico Chile by Sandy Szwarc

Recipe #177675

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