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Southwestern USA

States include Arizona, New Mexico, Oklahoma and Texas!
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I've been craving some simple egg recipes and this one is simple and tasty!

Recipe #427332

This spicy butter is especially good on sweet vegetables like carrots, beets, sweet potatoes and corn. Enjoy! Adapted from Vegetarian Cooking for Everyone Cookbook by Deborah Madison.

Recipe #426807

Tortilla soup has a place, I feel, in practically every collection of Mexican recipes,” says Rick Bayless. This is a vegetarian version of this classic soup, usually made with chicken. Earthy pasilla chile flavors the soul satisfying broth. Pasilla chiles, sometimes called negro chiles, are medium-hot dried peppers with a flavor that defines tortilla soup in central Mexico. Find them and other dried chiles in the produce section of large supermarkets or online. Recipe adapted from Rick Bayless via Eating Well magazine.

Recipe #425431

A satisfying salad with romaine, tomatoe, corn and beans with crunchy corn chips! Go get em! Adapted from Vegetarian Times magazine-May 2010.

Recipe #424144

The verrine trend took France by storm several years ago and the trend is still alive and well! They are made by layering ingredients in small glasses. This is a great appetizer to serve before a hearty meal. You may use regular or red quinoa(or steamed couscous or bulgur). Adapted from Vegetarian Times magazine.

Recipe #424111

These yummy appetizers are roaste instead of deep fried. Choose the smallest red potatoes you can find to keep them easy to eat. The kids can help scoop out and stuff the potatoes and then sprinkle with paprika. Enjoy! A Spanish influenced recipe. Adapted from Vegetarian Times magazine.

Recipe #424107

Gina says every once in a while, she and the girls go on a little veggie kick to take a break from eating meat. This is a hearty, spicy chili that is so satisfying that even Pat, her husband loves it! Serve with some yummy cornbread! From Down Home with the Neely's cookbook.

Recipe #412627

A spicy and delicious popcorn! This came from the Popcorn Board. Enjoy!

Recipe #408404

A vegetable melange influenced by Pueblo cuisine, this simple dish makes an awesome breakfast, served with fried green tomatoes and corn muffins. Adapted from Mollie Katzen's Sunlight Cafe(Breakfast All Day). Enjoy!

Recipe #404278

Recreated from the Good Earth restaurant in Cupertino, California by Diana McAnulty's search for a veggie burger her kids would devour! Adapted from Vegetarian Times magazine.

Recipe #403011

Great for a cold night to warm you from within! Fun to share with a friend.

Recipe #401762

This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city.

Recipe #399736

Adding in some extra nutrition helps make people healthier! And you'd never know there's more than cheese in here. Yahoo! Adapted from the Sneaky Chef cookbook.

Recipe #398986

Adapted from the Sneaky Chef Cookbook by Missy Chase Lapiine, this is a hidden purse full of sneaky nutriton!

Recipe #398983

This makes 4 appetizers or 2 servings for a main course. A yummy recipe from Food and Wine Magazine, January, 1996. Enjoy!

Recipe #397747

Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004

Recipe #396821

I love chili rellenos and with poblano chilies, they are super good! I hope you enjoy this classic recipe, using poblano chilies! This chile pepper is often mislabeled 'Pasilla', which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

Recipe #396646

Anaheim's are very popular in Southwestern US Cuisine.Also called "New Mexican Chile". These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder. They got the name "Anaheim" when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900's. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile. Adapted from a Chili site.

Recipe #396645

Slices of eggplant are sprinkled with chili powder, baked, then topped with slices of red onion, tomato, avocado and pepper-jack cheese and broiled to melt the cheese. This makes a great side dish with a Southwestern-style dinner. Also great for appetizers. I'm even thinking this would be great for breakfast with a fried egg! I wonder if it would stay on top of the stack? Adapted from Better Homes & Gardens magazine.

Recipe #382952

I got this from Guy Fieri's cookbook, Diners, Drive-Ins and Dives. Maria's Taco Xpress is a South Austin institution and it's fast food, Texas style. The locals rave about the food. Guy says the pollo guisado is a little bit sweet, spicy, tender, and crazy good!

Recipe #380741

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