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    You are in: Home / Cookbooks / Southwestern USA
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    389 recipes in

    Southwestern USA

    States include Arizona, New Mexico, Oklahoma and Texas!
    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    This came from CDKitchen and makes a nice gift!

    Recipe #133784

    You can enjoy a moist, flavorful grilled chicken, complete with succulent juices, even without a spit. Don't truss this bird, because the legs won't cook evenly when pressed up against the body. From the New Basics Cookbook! Spanish inspired.

    Recipe #134365

    From Delicious Living Magazine, this is a sweet, creamy and savory dish that you will love! Winter squashes are use everywhere, but were so useful in the colder states, where the hard squash would winter over well. West, Mid West, New England, Canada, Mid Atlantic.

    Recipe #117886

    A great appetizer for Cinco de Mayo! This has gotten many compliments! Adapted from Cooking Light magazine.

    Recipe #165074

    Adobo is a Caribbean seasoning most often used for meat. This is a homemade version using a pureed mix of fresh onion, garlic, salt, and other seasonings. This recipe is also Spanish inspired.

    Recipe #49991

    These open face sandwiches will be a hit with the whole family!

    Recipe #78456

    A great way to use tamarind pods! A Mexican recipe adapted from Rick Bayless's book "Authentic Mexican". I have also discovered the tamarind is used throughout much of Africa! Now, having said that, tamarinds are also grown and widely popular in the tropics, so this could also be classed as a Caribbean recipe!

    Recipe #171410

    Add a little Mexicana to your meal. A wonderful way to use corn on the cob. This recipe came from Gourmet Magazine.

    Recipe #76727

    This recipe steals a technique from fried chicken recipes to come up with a coating for the steaks that stays crispy! Adapted from America's Test Kitchen Family Cookbook.

    Recipe #357897

    This is great served over chicken or fish! From Stop The Clock! Cooking: Defy Aging--Eat The Foods You Love by Cheryl Forberg

    Recipe #74172

    Salsa with a little kick! Spanish, Mexican and Southwestern inspired.

    Recipe #40639

    This recipe is a tasty accompaniment to roasts, cold meats or cream cheese. Prep time includes cooling time.

    Recipe #40257

    This is really good. I got this from a book called Tofu Cookery. The flavors marry well.

    Recipe #29771

    This is a wonderful dessert with an unusual ingredient! Adpapted from a recipe by Cooking Light magazine. Prep time is freeze time.

    Recipe #138670

    What a great twist on regular guacamole! You could use sour cream instead pf plain yogurt. Feel free to experiment! Have fun!

    Recipe #33331

    You may serve this aioli as a dip, a sandwich spread or or to accompany grilled salmon or chicken. Adapted from Food & Wine magazine.

    Recipe #179424

    Got this out of the "Great Vegetables from the Great Chefs" cookbook. Enjoy!

    Recipe #40700

    This is a wonderful alternitive to real mayonnaise. I have been put on a strict diet and this saves the day! Makes a great salad dressing(I add a little honey), spread for sandwiches, or dip. Adapted from Raw and Living Foods. This is popular in Spain, Mexico, Central America and the Southern USA.

    Recipe #202316

    Delish! Adapted from Everyday with Racheal Ray magazine!

    Recipe #222767

    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

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