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    You are in: Home / Cookbooks / ZWT 8 Diners, Winers and Chives Mexico/USA Southwest Cookbook #1
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    62 recipes in

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

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

    This is a copycat of Taco Bell Pina Colada Fruitista.

    Recipe #464240

    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

    A very easy to prepare salad, made from ingredients readily found in most grocery stores.

    Recipe #353132

    This recipe is excellent for using up some of those party leftovers that you just don't know what to do with. I use leftover tortilla chips or leftover taco shells which are then crumbled; or just use what's left in the bottom of the bag. T he directions also work for a GFG (I use the omelet plates).

    Recipe #370596

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

    Recipe #423917

    Dulce de leche ice cream is caramel-flavored. Vanilla would taste great here, too.

    Recipe #235018

    Based on a recipe from House of Finland’s cookbook from San Diego, California, Our Best Home Cooking. This is my youngest stepson’s favorite salad. Add cooked chicken and serve with quesadillas for a meal.

    Recipe #385054

    Recipe #425615

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

    Recipe #332708

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

    Recipe #403171

    Found this in Food and Wine Magazine and sounds just enough different to give a try. To make ahead of time, press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate overnight.

    Recipe #303762

    This recipe uses large or extra large shrimp with similar ingredients as found in a Margarita cocktail. Rice and a green salad completes the meal.

    Recipe #356861

    This is an original recipe of my DH's inspired by his former Mexican co-workers when he worked in Gilroy, California (garlic capital of the world!). This recipe will scale 1 to 6 servings; this recipe serves 6, i.e., one relleno per person.

    Recipe #303080

    This recipe is from a local Mexican restaurant in my hometown.

    Recipe #481839

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

    Recipe #480697

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

    Recipe #390284

    The name of this Mexican dish means "dry soup." The pasta absorbs most of the brothy sauce as it cooks. Recipe is from Food Network Magazine.

    Recipe #484018

    Based on a recipe from John La Puma, M.D.’s cookbook, ChefMD’s Big Book of Culinary Medicine. This is 6 PointsPlus (Weight Watchers) for each 1 ¼-cup serving. He says you can substitute Andouille or other spicy chicken sausage for the chipotle chicken sausage. Jalapeño or other full-flavored salsa may replace the habañero salsa. Ordinary Greek or Italian leaf oregano can substitute for the Mexican oregano: the former are slightly sharper and less aromatic. For extra heat and tropical flavor, add a whole habañero chili pepper along with the canned tomatoes; remove from the chili before serving. Using the liquid from the canned kidney beans gives the chili a nicely thickened sauce. Nutritional analysis per serving: total fat 7.2 g, fat calories 64.4, cholesterol 39.9 mg, saturated fat 1.7 g, polyunsaturated fat .8 g, monounsaturated fat 1.4 g, fiber 9.9 g, carbohydrates 30.4 g, sugar 6.3 g, protein 20.1 g, sodium 613.2 mg, calcium 122.6 mg, magnesium 55.4 mg, zinc .9 mg, selenium 1.3 mcg, and potassium 632.5 mg; 262 calories per serving, 24% from fat. I love this chili and find it a quick enough recipe that I can make it after work and take the leftovers to work the next day as it reheats nicely.

    Recipe #452062

    These tacos are so good and can be made quickly. Recipe is from Redbook.

    Recipe #314541

    These are yummy. From Rachael Ray magazine.

    Recipe #484027

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