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    You are in: Home / Cookbooks / ZWT 8 Mexico/SouthWest TexMex
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    13 recipes in

    ZWT 8 Mexico/SouthWest TexMex


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    1 Reviews |  By Satyne

    Adapted from Family Circle Tex-Mex for Zaar World Tour

    Recipe #484574

    A good twist on traditional nachos, these come from Linda McCartneys World Of Vegetarian Cooking. In fact, I did not make the sweet potato part, but I did make the rest of the recipe, and really loved the tomato/bean sauce. Omitting the sweet potatoes decreases cooking time by approx 60 minutes. I used only one whole green pepper, since I had no red pepper. I also made a spicy avocado guacamole, (see notes at end of recipe), and whipped some sour cream to accompany this, we loved it. Hope you enjoy them too!

    Recipe #368806

    Tortillas are expensive to buy ready made, here, so I went looking for a recipe. These are wonderfully easy, came out perfectly, and freeze nicely as well, what a pleasure. The recipe sounds a bit cumbersome, but actually it was all very straightforward and quite quickly done. Preparation times includes half an hour 'resting' time for the dough. From 'Cooking Class Cookbook'.

    Recipe #240807

    These are hard to buy here, and expensive, so I thought I would give it a go! Ridiculously easy, and very tasty! I used a 400gr can of red kidney beans, so did not take the time used for preparing dried beans, however, I'm putting down the original recipe here. I used these beans in Shannon W's "Saturday Night Chicken, Cheese and Refried Bean Enchiladas". 'Zaar Recipe# 222838. Refried Beans from 'Cooking Class Cookbook'.

    Recipe #240816

    Found on an advertising flyer, nutritious and full of flavour and texture. Prep time does not allow for the bean preparation, although if you substitute canned beans, then the time stated is the time it will take!

    Recipe #315425

    I am a great fan of the late Pol Martin, I recently made his Jambalaya, from "Pol Martins Supreme Cuisine", using left over gammon from Christmas Day in place of the ham. The family absolutely loved it! So I've brought it here to share with you. I've recorded the recipe as written, but should add that I did not cook this in the stove at all, (I've mentioned this in the directions), I used the tinned tomatoes, with their juice, and I didn't have fennel seed, so simply omitted it, after some deliberation about possible subs. Also, please note that the recipe uses Cooked rice, I have not included cooking time for the rice, although I cooked mine in the microwave whilst cooking the bacon, onion, etc, down to step 4, it took around twenty minutes to cook. Final note, that should read a FEW drops of hot pepper sauce, but somehow, it keeps coming out as 3! Add whatever you are comfortable with!

    Recipe #348217

    I'm posting this recipe for ZWT5, it comes from "Taste Of Mexico", by Elisabeth Ortiz, and is listed in the Desserts section, tho in South Africa we might have this as a vegetable side dish! I'm guessing at the actual cooking time, based on how long it normally would take me to cook pumpkins, and how much pumpkin being cooked. Cooks Tip: the best pumpkin for this recipe is the classic orange-fleshed variety used to make Halloween lanterns.

    Recipe #370380

    Posted for ZWT5, this cajun spice mix is from Linda McCartneys 'World Of Vegetarian Cooking'. It makes approximately 50gr.

    Recipe #373544

    Peppers of every kind are crucial to Cajun cooking, this colourful salad uses red, yellow and green capiscums, as well as peppery spices. Make it as chilli-hot as you can stand, to give this vigorous dish its authentic Cajun effect! Posted for ZWT5, from Linda McCartneys "World Of Vegetarian Cooking" The recipe uses recipe#373598 for the vinaigrette, though you might choose to use another.

    Recipe #373571

    Posted for ZWT5, from Linda McCartneys 'World Of Vegetarian Cooking'. The Cajun Spice mix used is recipe#373544

    Recipe #373598

    I was given 'Happy Days With The Naked Chef' and found that I enjoy Jamies style, he can be relied on for sensible recipes that work. I decided to try his Chilli Con Carne for my son and husband one weekend when the girls were away. Good comfort food, served over rice, DH found this spicy while I thought it could be pepped up a little more (sometimes I surprise myself!!).... adjust for your own taste! Jamie recommends chuck steak, minced, but I used ground beef that I had in the freezer. I don't think the sun-dried tomatoes are traditional, but they are a nice touch! This dish is ideal for make-ahead, and definitely tastes even better the next day!

    Recipe #378656

    Spicy rice! From Readers Digest "Quick And Thrifty Cooking In South Africa"

    Recipe #398894

    From ' No Time To Cook : One-Dish Meals ", a quick and easy supper dish using pantry ingredients. I chose not to cook the rice separately, but with the other ingrdients, more like a risotto. If you do this, you will need more liquid, I did use a lot more than 1/2 a cup of broth, probably more like 1 and a 1/2, plus the liquid from the canned tomatoes. I also added about 1 tblsp tomato paste that I had in the fridge, plus a dash of brown sugar. And, no salt, more pepper! All according to personal taste! I also added Tabasco to mine, although not my husbands, I prefer more heat. Posting recipe as originally published, but feel free to play :)

    Recipe #471717


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