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ZWT Mexican

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This is a different take on the bazillion Shrimp Creole recipes posted here. Posted for ZWT, untried by me (although probably not for long, because the photo with the original recipe looks delicious). Adapted from a Cuisine at Home cookbook. NOTE: to butterfly the shrimp, slice the shrimp down the center of the underside (the leg side) of each shrimp, ensuring that you don't cut all the way through.

Recipe #374015

If you're like me and don't always have time to wait hours for homemade crema Mexicana to do it's thing (and you can't always find it at the market), here's a better solution than settling on plain old sour cream. Adapted from "Tamales 101" by Alice Guadalupe Tapp.

Recipe #373901

Very nice steaks topped with a Mexican-style sauce made from ancho, pasilla and chipotle peppers, then sprinkled with Oaxaca and cotija cheeses. Good stuff! Adapted from Fine Cooking. Cook and prep times are guesses.

Recipe #373957

These sound decadent! I haven't tried these yet, but I'm planning to. The "masa" in these is a peanut butter dough, and they're chilled instead of steamed. Adapted from The amount of crema de canela in the original version seemed a bit much for four servings (half a pint of cream per serving!), so I reduced the recipe to have enough sauce for very generous drizzling rather than a soup bowl per serving. Cooking time includes chilling times.

Recipe #374273

Cookie recipe adapted from "Food From My Heart" by Zarela Martinez. These cookies remind me of little bites of really tender piecrust with a nice jammy filling. Cook time includes dough chilling time.

Recipe #346992

This is a favorite in our house -- spicy, filling, comforting and quick (I know, the recipe makes this look long and involved, but it really only takes about 45 minutes start to finish, and there's very little chop-work). Reheats well, too. Kind of a Mexican take on the Italian classic of polenta with meat sauce. Adapted from a much-loved Cuisine at Home special edition. Ingredients listed more than once are not typos, but are amounts needed for each part of the dish. Because there's not really any significant passive walk-away time for this, prep time covers prep-work stuff, cooking time is the actual cooking part.

Recipe #336218

Posted for ZWT II. A different version of sopa seca, adapted from Mexican Cooking Made Easy.

Recipe #171359

Posted for ZWT II. Adapted from Mexican Cooking Made Easy. Untried, thus far. Repeated ingredients are not typos, they are just parts of different steps.

Recipe #171338

I haven't made this myself, but I've eaten it on sopaipillas before, and it's lovely. I would imagine it would be delicious on any type of fried pastry, or even on ice cream or pancakes. From Mexican Desserts and Drinks.

Recipe #171450

I always keep an eye out for mussels to go on sale at the local fish counter, just so I can make this yummy recipe. It makes for a great quick light meal. Be warned, though: four pounds of well-prepared mussels can disappear much faster than you think. Also a great recipe to use with clams, if that's what you prefer. Prep time does not include time to clean the shellfish.

Recipe #60807

A pleasant, somewhat summery side dish from M.S. Milliken & S. Feniger. Especially good with flaky white fish or grilled chicken. I think that the salad and veggie seasoning adds a nice flavor, but omit it if you are avoiding MSG. The chayote is just fine without it.

Recipe #61648

This is one of those "stick-to-your-ribs" chilly-weather meals. I got this from a friend who is famous for her crockpot concoctions. Because of the nature of a crockpot, cooking time actually may range from 4 to 10 hours (depending on the cook's schedule).

Recipe #61975

This is one of my fall back recipes when I'm short on time and facing a "something spicy Mexican" request. Adapted from a Rick Bayless recipe.

Recipe #164449

Something a little different, adapted from a little Mexican cookbook I have. Quick to make, too (preparation time includes the active cooking time).

Recipe #161883

This is one of my hubby's favorite accompaniments with a meal at Acapulco's in Norwood, MA. I don't even think it's on the menu, but he's friends with the owner and a lot of the staff, so they make him all kinds of stuff that isn't on the menu. Silly-simple, but really good if you enjoy hot peppers. I'm posting this partly for safekeeping, partly because DH gets a kick out of me having recipes for pretty much everything he can think of!

Recipe #170082

Another variation on Mexican empanadas. I haven't tried these yet, but they look pretty interesting to me. Posted for ZWT2. Adapted from Saveur's special issue "The Best of Tex-Mex Cooking".

Recipe #170393

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