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ZWT 8 Diners, Winers and Chives Mexico/USA Southwest Cookbook #1

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Recipe #425615

Pudin de Elote. This is based on a recipe from Sunset's Mexican Cook Book. I love it, yet look forward to trying the other two similar recipes I found on 'Zaar as of this publication. This can be assembled up to 24 hours ahead of time and baked for 1 hour and 5 minutes before serving.

Recipe #273183

A quick and easy weeknight meal. From "Real Simple" magazine.

Recipe #480697

This is a cross between an enchilada and huevos rancheros. Scrambled eggs are combined with seasoned ground beef and wrapped inside a tortilla, which is partially covered with salsa and cheese and baked. I thought something like this would already be posted, but alas, it is not.

Recipe #408613

This is a family recipe from the owners of Los Taquitos, in Phoenix, Arizona.

Recipe #465912

Based on a recipe from The South Beach Diet Cookbook. Simple and fresh.

Recipe #423917

Recipe is from Rachael Ray magazine.

Recipe #484026

I recently tried this recipe from the last issue of Taste of Home and we really enjoyed it. You can substitute any type of cheese you'd like.

Recipe #242388

I found this recipe in Ladies Home Journal. You can serve these with rice and salsa verde, in a tortilla with taco fixings, on nachos, rolled in enchiladas (my favorite), dipped in spicy cheese sauce or added to tortilla soup.

Recipe #454577

This soup doesn't take long and it's delicious. It's a Pillsbury Bake Off recipe.

Recipe #332708

Don't know what to do with leftover chicken? It's taco night!

Recipe #390284

Adapted from my local newspaper. This makes a filling breakfast or a very nice "Breakfast for Dinner".

Recipe #360063

Based on a recipe from The Whole Chile Pepper magazine, Fall 1988 issue. The article’s author, Nancy Gerlach, says, “This soup, which combines two native Southwestern ingredients, chile and corn, is easy to prepare and can also be made in a crock pot.”

Recipe #284361

This recipe is a specialty of the La Bola Restaurant chain in Denver, CO. They serve it over burritos, chile rellenos and as is with lots of cheese and onions on top.

Recipe #328392

This fun recipe is great on a grill out in the summer sun.

Recipe #456721

This recipe is for Mexican or South American chorizo, not the Spanish type which is dried. You could also make your own following one of the recipes in the database. This recipe used hard taco shells, which are filled with a chorizo and potato mixture, topped with the black bean salsa, then avocado and sour cream.

Recipe #437416

Use as you would any pesto. An Emeril LaGasse recipe. Mixture can be kept in the refrigerator for up to 2 days and frozen for about 1 month.

Recipe #430888

The chicken is marinated, then grilled. And WHOO HOO! The marinade is not tossed, but used to make the rice salad. From "Family Circle" magazine. In this recipe, McCormick's Smokehouse pepper is used. This is black pepper that has been infused with applewood smoke. You can use ordinary black pepper or try bacon salt for the salt, or adding a little liquid smoke to the marinade. Times do not include marinating time.

Recipe #436208

Makes 12 soft tacos. For the corn salsa use either store bought or make your own similar to recipe #371343.

Recipe #403171

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