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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!
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    Displaying up to 20 pages of results. To see all results, or register.

    Avocados add such flavor and color to a meal. This is yummy. Adopted from the Haas Avocado Board. Enjoy!

    Recipe #192543

    A delicious coleslaw with a little citrus twist! Adapted from Cooks Recipes. If you like your slaw a little wetter, make another 1/2 recipe of the dressing. Enjoy! This is southwestern also made in Spain, they like to use citrus.

    Recipe #192817

    This is from Cooking with Onions, Favorite Onion Recipes! Great with steak and baked beans.

    Recipe #195441

    Cayenne makes this spicy! I'm a wimp so use less. Serve it piping hot with thick slices of warm crusty bread. Adapted from Rebecca Field Jager in her cookbook How to Make !ove and Dinner at the Same Time.

    Recipe #195643

    A easy, quick appetizer or serve with a salad! Adapted from tomato.org.

    Recipe #196873

    This recipe came from Chef Craig Stoll, chef and owner of the Delfina restaurant in San Fransisco, California. I did scale down the recipe to feed 12. You can easily cut this recipe in half. Great for a crowd for the holidays!

    Recipe #196951

    A kicked up chutney with some zing! Enjoy! Adaped from Cooking with Onions-Favorite Recipes.

    Recipe #196952

    Just like the title says, this is sweet and creamy and spicy with chipotle and poblano peppers! So enjoy! Adapted from Donna Nordon, owner/chef of Cafe Terra Cotta in Tucson, Arizona. This will feed a crowd, so feel free to cut recipe in half!

    Recipe #196954

    Serve with steak, chicken, fish or whatever pleases you! Adapted from Cooking With Onions, Favorite Onion Recipes. The Spanish, Greeks and Italians all use red onions extensively. Also popular in the Southwest, West and the South!

    Recipe #197182

    This sauce may be used to baste meats and poultry before grilling or roasting. I got this from the Shoalwater Restaurant in Seaview, Washington. Enjoy! You may easily half this recipe. You could make this in the crock pot, just cook on low for 2-4 hours.

    Recipe #198359

    This is a versatile recipe. You can use other beans instead of the peas, use ranch dressing instead of the creamy garlic, use tortillas instead of the pitas! Have fun! Adapted from BH%G magazine.

    Recipe #198444

    I have been put on an almost all raw diet, so here is something I can eat! From Living and Raw Foods.

    Recipe #200976

    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

    For a change, or for people who can't eat cooked beans! Adapted from vegparadise. Great in tortillas, as a dip, a sandwich filling, or any way you would use refried beans. Prep time does not include soaking nuts overnight.

    Recipe #203458

    Mmmmm....fresh corn, cooked, cooled and mixed with fresh vegetables with a red wine vinaigrette=simple pleasures! The fresh herbs add the flavor to make this a memorable meal. Adapted from Midwest Living magazine. Cook time is for the corn. This is good served with chips.

    Recipe #221684

    Adapted from The Culinary Institute of America: Grilling Cookbook, the seasoning make it so good! Topped with Southwestern slaw and chipotle pico de gallo, it's a meal to remember! The recipes calls for grilling. If you need to use a grill pan and cook indoors.

    Recipe #222240

    Aquired from The Culinary Institute of America: Grilling Cookbook, this is easy and makes a great topping for burritos, tacos, rice, stew, etc.

    Recipe #222308

    Adapted from The Culinary Institute of America: Grilling Cookbook, this goes great over Baja Fish Tacos, to top a hamburger, tofu burger or fish sandwich!

    Recipe #222312

    Adapted from The Culinary Institute of America: Grilling cookbook. Easy and quick to make!

    Recipe #222313

    Easy with lots of flavor! This is great sprinkled on buttered corn on the cob, mixed in with sour cream for a dip, over salads, rice, potatoes, the list is endless! Adapted from Gourmet magazine(2006). Southwestern, Mexican, also Middle Eastern and African!

    Recipe #222425

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