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    You are in: Home / Cookbooks / Tex/Mex ZWT#8
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    21 recipes in

    Tex/Mex ZWT#8

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    Displaying up to 20 pages of results. To see all results, or register.
    7 Reviews |  By Rita~

    Found this on line (from The Whole Chile Pepper Book) for the World Tour 2006 "tweeked" Serving suggestion: This sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also excellent as a sauce over shredded chicken or over turkey enchiladas.

    Recipe #171864

    3 Reviews |  By Rita~

    Epazote is a weedlike Mexican herb which adds a distinctive flavor. It is sometimes available at Fiesta and other Mexican specialty markets. Cilantro can be used as an alternative.

    Recipe #166721

    19 Reviews |  By Rita~

    Churros a hot and crunchy exterior with a soft chewy interior street food. Originated in Spain they quickly spread to Mexico and Argentina. Today, Churros are also enjoyed in the United States by all nationalities.

    Recipe #225455

    76 Reviews |  By Rita~

    Want to Dance!!!!!!!! You can also use it as a dip for tortilla chips, place on a bed of greens,top grilled fish, pork or chicken or spread on softened cream cheese for a cracker spread.

    Recipe #63621

    2 Reviews |  By Rita~

    This is a Mexican dessert recipe also a Southwestern recipe the colors of the Mexican flag! Light and airy. Making this great after a heavy meal. Serve as is or on a bed of Recipe #309365 using the egg yolks from the whites used in this recipe.

    Recipe #228012

    27 Reviews |  By Rita~

    A spicy moist twist on the boring burgers! You can also make meatballs or meatloaf with this recipe. Grill or broiling them makes clean up a snap!

    Recipe #53840

    15 Reviews |  By Rita~

    Tes Leches translates to 3 milks which make this so very moist! I add hazelnut creamer to the 3 milks so I thought I should name it Cuatro Leches. You will not be disappointed. This looks hard but is a very easy cake and well worth it.

    Recipe #117503

    9 Reviews |  By Rita~

    Green salsa made with Tomatillos which are little green fruits surrounded with a papery husk.

    Recipe #84339

    1 Reviews |  By Rita~

    This is a (Annatto seed seasoning paste). Found this at La Parilla: The Mexican Grill

    Recipe #109546

    15 Reviews |  By Rita~

    I adopted this recipe. I found 9 baby sweet red, yellow, & orange peppers which I just cut in half seeded and stuffed. The peppers are very sweet and the cheese gives this a nice kick. Meanwhile the olives give this appetizer a nice saltiness.

    Recipe #7629

    62 Reviews |  By Rita~

    This is a very spicy, smokin, garlicy and refreshing salsa. Thanks to Nicca Chick I added Green Hell to the title! Love it!

    Recipe #97531

    31 Reviews |  By Rita~

    Serve with chips, chili,or add some to a salad.

    Recipe #51532

    7 Reviews |  By Rita~

    Also called Achiote Oil. Annatto seed (poor man's saffron) is used to color food. It's from South America. The golden-yellow oil is used to fry or marinade vegetables or meat. Which results in a bright orange surface. In Vietnam, batters are often prepared with annatto oil to achieve a more attractive color.

    Recipe #109238

    10 Reviews |  By Rita~

    This is a lighter and creamier version of guacamole! With a bunch of herbs like cilantro, parsley and basil. And of course Garlic!

    Recipe #131699

    15 Reviews |  By Rita~

    Easy, spicy. You can spice it up or down as much as you'd like. Great for the Superbowl.

    Recipe #82464

    6 Reviews |  By Rita~

    Is a traditional base to many latin-style dishes. The building block mixture of annatto, onion, garlic, peppers, and cilantro adds a wonderful flavor and depth to almost any meal. This freezes well and can be used throughout the year.Can be put into ice cube trays then removed when frozen and place in freezer bags.

    Recipe #109425

    12 Reviews |  By Rita~

    This sweet corn is kicked up with chiptoles pepper in Adobe sauce.

    Recipe #124213

    3 Reviews |  By Rita~

    This is a great recipe for leftover aborio rice. I used Recipe #77050. Do use your favorite cooked Mexican rice. This is Italian rice balls gone South! These are great to bring to parties just reheat in 425°F oven for 10 minutes!

    Recipe #271308

    4 Reviews |  By Rita~

    These are creamy, cheesy and quick and easy!

    Recipe #142884

    6 Reviews |  By Rita~

    Potatoes get their golden color from the annotto oil. Flavored simply with salt, pepper & garlic.

    Recipe #109650

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