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

    A colorful nutrient packed salad! Healthy and delicious, this is a vegetarian salad and can be vegan by using avocado instead of yogurt(love this!) :D Enjoy! Adapted from the Garden Grazer.

    Recipe #505144

    A longtime favorite of the Oz family. Daphne likes to make it on a Friday and let the flavors mingle and multiply until Sunday. From the cookbook The Chew Food Life Fun.

    Recipe #492617

    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

    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

    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

    I've been craving some simple egg recipes and this one is simple and tasty!

    Recipe #427332

    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

    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

    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

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