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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 5 . . . 18 19 20 Next »
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    A nice Mexican twist to the beloved grilled cheese sandwich.If you can't get the jalapeno cheese bread, try adding a little chopped chipotle pepper to the butter! Or add some sliced pickled jalapeno on top of the cheese on the bread. From Yahoo.com.

    Recipe #492452

    I saw this being made on Rachael Ray's Week in a Day and it looked so good, I'm posting it here for safekeeping. I have changed it to make it vegetarian by replacing chorizo with soy chorizo and using vegetable stock instead of chicken stock. I hope you enjoy. If you like you can omit the corn muffins and top with crushed tortilla chips.

    Recipe #478381

    I have made some changes to the original recipe to my taste. I hope you enjoy! Serve with tortilla chips and salsa or guacamole, or with spanish rice and beans. To garnish you could use sour cream, peppers, onions, etc. Inspired by jonimarie.

    Recipe #459926

    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

    Combining Texas caviar with deviled eggs to make a great appetizer or party food. Adapted from Southern Living magazine.

    Recipe #457441

    Topped with melted pepper jelly, these cornmeal waffles have some kick! These were a winner in the B H & G pancakes and waffles catagory! Entered by Linda Traylor, Rome, Ga.(April 1995).

    Recipe #454463

    This is a nice spicy spread you can use with nachos, in quesadillas, or as a dip for chips or pita crisps or spread over little croutons. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

    Recipe #449978

    I wanted to make some good vegetarian enchiladas, but couldn't find exactly what I wanted, so came up with this recipe! It turned out so good, I have to post so I can make again. I hope you enjoy it too! If you are a meat eater, feel free to add some chicken or beef. I used green chile enchilada sauce this time, but will try it with red enchilada sauce next time.

    Recipe #448598

    I love spinach dip. From the Neely's show: Down Home with the Neelys, Episode: Snack Attack! I haven't tried this-YET-put here for safekeeping!

    Recipe #448272

    From the Splendid Kitchen via The Simple Art of Eating Well Cookbook by Jessie Price and the Eating Well Test Kitchen. This recipe serves the beans up in a lovely pita bread, but you could use tortillas and make it into a wrap, or serve as a dip with chips. Double up on the beans and encore them with greens, or warmed up and served in a bowl like chile. Canned chipotle peppers add a rich, smoky flavor you will enjoy!

    Recipe #444548

    Simple and oh so good, with a little spicy heat from the red chiles! Adapted from Deborah Madison's Vegetarian Cooking for Everyone.

    Recipe #444127

    Pan roasted garlic and tomatoes make a rich concentrated sauce to use with corn dishes, grilled veggies, beans, polenta, and enchiladas! Check out the variation with chiles! Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

    Recipe #442533

    These yummy little tostadas can be served as a first course to a dinner or as a light lunch on their own, and they make great snacks too! Adapted from Redbook magazine.

    Recipe #441509

    Enjoy this spicy butter over grilled potatoes, summer squash and thick rounds of roasted red onions. The smoky heat of the chipotle peppers is just right with the sweet flavor of ground cinnamon(hopefully freshly ground!), brightened with the sharp hint of lime. Adapted from the Fields of Greens restaurant cookbook. If you'd like to make it a little bit sweet, feel free to add 1/2 tsp. or more to taste of brown sugar.

    Recipe #439783

    Chipotle peppers are jalapeno chilies that have been smoked and dried. Their smoky heat is delicious brushed over tortillas and pizzas, and carefully added to soup and stews. A little will go a long way. The puree will keep almost indefinately; if you know you'll be storing it a long time, cover the puree with a thin layer of oil. Enjoy! Adapted from Field of Greens restaruant cookbook.

    Recipe #439763

    Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. I have changed things around just a leeetle bit! On Foodnetwork, this has 135 great reviews!

    Recipe #437161

    Bliss Raw Cafe owner Dee Pissaro in the Dallas-Ft. Worth area, created this recipe. Gleaned from Vegetarian Times magazine. Cooking time is soaking time. I haven't tried this yet, so putting here for safekeeping.

    Recipe #430399

    A little twist to the traditional! Adapted from Wraps cookbook.

    Recipe #430063

    A quick and yummy recipe straight from Melissa d'Arabian Show: Ten Dollar Dinners, Episode: Football Fiesta

    Recipe #429572

    A hearty and flavorful soup that is super easy! This is a classic recipe, except that cashew cream replaces the dairy! And instead of the traditional bacon, smoky chipotle pepper is added. Adapted from Chef Tal Ronnen's The Conscious Cook.

    Recipe #427426

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