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    You are in: Home / Cookbooks / ZWT3Mexico
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    31 recipes in

    ZWT3Mexico

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    These eggs are very light and fluffy almost like custard. They need to be made at least 6 hours before baking. From The Hoyt House of Fernandina Beach Florida.

    Recipe #269343

    This is nice because you make it the night before and then pop it in the oven in the morning. Recipe courtesy Pecan Street Inn Bed and Breakfast of Bastrop, Texas.

    Recipe #269336

    Great for a weekend brunch. Adapted from Magnolia Springs Bed and Breakfast of Alabama. (The original recipe called for 6 eggs with 1/4 cup milk.)

    Recipe #269332

    The "sauce" is what makes these quesadillas unique. Serve with Pico de gallo or your favorite salsa. Directions for both a grill or stovetop. From Sunset Magazine

    Recipe #187788

    2001 Best Recipe from the San Francisco Chronicle. Serve with avocadao slices, sour cream, and limes and of course margaritas! Recipe courtesy Tara Duggan

    Recipe #189350

    This recipe is adapted from a grocery store circular. Serve this with rice, guacamole, and sour cream. This would also be good in burritos.

    Recipe #191896

    I've made and eaten my fair share of tamales and these are the best sweet tamales I have ever eaten! This is an Emeril Lagasse recipe and has become a new family tradition. My DBF suggested that next year we only make these and skip the pork tamales! I didn't use the banana leaves but instead soaked about 40 corn husks in warm water for 1/2 an hour and used those.

    Recipe #200725

    This is a creamy tomato soup with a bit of heat. Although it is wonderful just as it is, it would also be good with some cooked shrimp. From Carry-Out Cuisine.

    Recipe #201537

    This can be served in a burrito or with rice and beans. The meat comes out very tender in a mild sauce. Don't forget the avocado and a cold Mexican Beer. Prep time is an estimate.

    Recipe #205707

    From Sunset Magazine. Cook time includes chill time.

    Recipe #207612

    My BF said this was the best rice he had ever eaten. I adapted this recipe from a Sunset Mexican Cookbook. This recipe can easily be cut in half.

    Recipe #212380

    I'm posting this because my mom found a recipe for enchiladas on this site and could not find adobo seasoning in the market. She found a jar of adobo similar to mole but it would have turned her enchiladas verdes into enchiladas negros. This is a seasoning mix I found on the web from The Daisy Cooks show on PBS.

    Recipe #211317

    Believe it or not this is a recipe that I saw Paula Deen make on TV today. Just make sure you don't make the same mistake she did- the pumpkin seeds should be shelled (pepitas) before you sprinkle them as a garnish. This recipe is much easier to prepare than most mole recipes and is best served with tortillas and rice.

    Recipe #210979

    This is something like a soup crossed with a stew. It can be a little messy to eat. This recipe is from a now closed taqueria in San Francisco.

    Recipe #210697

    Sweet fried dough that is wonderful for dessert or breakfast. These are best served warm and have a mild banana flavor. Recipe slightly adapted from Ivy Stark. Prep & Servings are an estimate. These are wonderful served with Mexican Banana Splits.

    Recipe #218750

    This is wonderful served with banana churros. What a wonderful way to top off a Mexican dinner- or maybe eat instead of dinner! Recipe is from Today's Kitchen Cookbook and recipe is by Ivy Stark

    Recipe #218903

    When I saw this cocktail made on t.v. I just knew I had to give it a try!

    Recipe #220250

    From the Honor Mansion-which is noted as one of the Best Places to Kiss in Northern California!

    Recipe #219960

    Recipe courtesy Guy Fieri of Guy's Big Bite.

    Recipe #220036

    This is a jazzed up version of a cold mocha. From Smoothies and Summer Drinks. Cooking time is time spent in the freezer.

    Recipe #221505

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