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Southwestern USA

States include Arizona, New Mexico, Oklahoma and Texas!
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A wonderful way to fix the ordinary carrot! Influenced by African spices, try this! This recipe may be halved easily. Adapted from Foodservice Recipes. This is a Middle Eastern/African recipe.

Recipe #172288

An awesome TexMex concoction adapted from Foodservice Recipes.

Recipe #172290

In Africa, they use alot of peppers. This is a delicious way to prepare red peppers! This has Spanish influence

Recipe #172291

This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light.

Recipe #172397

The smell is wonderful, with cinnamon, clove, cardamom and ginger and this holds up well at room temperature, which makes it good for parties and gifts! This can be served with fruit, gingerbread, or shortbread. This recipe comes from Caroline Yeh, owner of the Temper Chocolates in Boston, Mass.

Recipe #172500

A great fiery little snack! Salty, sweet, spicy, yummo! Adapted from the Almond Board.

Recipe #172633

This comes from a Spanish restaurant, the Casa Mono, in Manhattan, New York. Recipe adapted from Food & Wine magazine.

Recipe #172944

This salad holds together well, so is great for cookouts picnics, etc. Adapted from Cooking Light magazine.

Recipe #174799

The traditional vegetables-carrots, cauliflower florets, zucchini, and jicama-may be added to this HOT pickle!

Recipe #174957

Icy cold and so good! From a blender site.

Recipe #176248

Watermelon, honeydew and cantalope blended with ice to make a lovely summer drink!

Recipe #176251

Cereal with all the good things in it! A great way to start the day! Adapted from Country Living magazine(Feb.2006)

Recipe #177571

Sloppy Joes are not easy to eat--that's half the fun for kids of all ages. Adults who like spicy food can add hot sauce at the table. Adapted from Cooking Light magazine. This recipe is delicious! It also is very, very versatile. It's been used for sloppy joes, also combined with rice and used as a filling for stuffed peppers. Put it in a tortilla and top it with salsa and cheese. You can put it in spaghetti sauce and serve it over pasta. It makes a lot, so I can have sloppy joes the first night and use it in a different dish the second night. This recipe freezes well too!

Recipe #178555

A great recipe from Cooking Light! Here's to zucchini! A great alternative to traditional lasagna!

Recipe #179299

This is a simple and wonderful recipe! Use to make drinks, add to cakes, or make Lemon Mint Spritzers and Lemon Royales! Adapted from Food & Wine magazine(2002)

Recipe #179316

A wonderful summer drink that will have you smiling! From Food & Wine magazine.

Recipe #179391

Poblanos chiles, garlic, cilantro and queso fresco cheese-YUM! This pesto can be used to spread on sandwiches or mix into meatballs, rice, soup or pasta. From Food & Wine magazine.

Recipe #179421

This can be used as a spread or dip, or a topping for all types of burgers, fish, or chicken. Enjoy! Adapted from Food & Wine magazine.

Recipe #179422

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

This is a healthy recipe from Food & Wine magazine(Jan. 1997)

Recipe #179555

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