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    You are in: Home / Cookbooks / ZWT8 Mexican/Tex Mex/Southwestern
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    15 recipes in

    ZWT8 Mexican/Tex Mex/Southwestern


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    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

    Based on a recipe from The Western Junior League Cookbook. I just love these!

    Recipe #321476

    Enchiladas de Queso, a recipe based on one from Sunset's Mexican Cookbook. The intro states, "Tortillas layered with filling are stacked one on top of the other and cut into pie-shaped wedges to serve. It is perhaps the easiest way to make enchiladas." Mexican cooks dip their tortillas in the sauce before frying in the oil; since this causes such a big mess from the splattering, this recipe reverses that procedure. These make an enticing presentation.

    Recipe #367750

    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

    Based on a recipe from The South Beach Diet Cookbook. Since picky DH really likes this, it makes it a recipe I really like, too!

    Recipe #423914

    Based on a recipe from the December 2009 issue of Cuisine At Home. Includes a pomegranate-lime vinaigrette. “This salad traditionally is served by many Mexican families during Christmas Eve celebrations. Try it paired with tamales for a full feast.” TIP to prep pomegranate: slice off the crown end of the fruit; score the rind around the fruit, then break the fruit apart at the score lines. Place the pieces in a large bowl of cold water, and gently roll out the arils (seeds) and the white membrane. Remove and discard the white membrane that floats to the top, then drain the arils in a strainer and they’re ready to eat.

    Recipe #412915

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

    Recipe #423917

    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

    My husband was in the kitchen last weekend and watched Paula Deen make this recipe. Since we had all the ingredients on hand he made it for us that night, scaling it down to 2/3. We both liked it a lot and also enjoyed it for lunch the next day.

    Recipe #453864

    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

    Based on a recipe from the July 2003 issue of Bon Appetit, and is its cover photo. Robb Walsh is the author of Legends of Texas Barbecue Cookbook, and is based in Houston, Texas. The intro says, "Want to cook like a real Texas cowboy? This is the recipe for you. Adapted from a method found at Cooper's Old Time Pit Bar-B-Que in the Hill Country town of Llano, Walsh's homage to the range involves grilling the meat over mesquite coals and chips. The result is a profound experience in smoky flavor -- and history. 'Mesquite grows as thorny scrub all over Texas....It's basically a nuisance, so cooks are happy to use it for grilling and smoking.'" Further, "Those with Texas-size appetites will require an entire steak; for most others -- even the heartiest of meat lovers -- half of one of these rib steaks is probably plenty." Naturally, my DH loves this recipe! :) Prep time includes the 30 minutes to soak the mesquite or hickory wood smoke chips and the one hour standing time.

    Recipe #379371

    Salsa de Chile Rojo. This is based on a recipe from Sunset's Mexican Cook Book. Sunset recommends mild dried chiles, ones that are large and dusky-red. Use as an enchilada sauce.

    Recipe #273750

    I think this is a great recipe from the Simply Simpatico cookbook put out by the Junior League of Albuquerque, New Mexico. This also makes an excellent appetizer. Cooking time does not include the 1 hour refrigeration time.

    Recipe #313165

    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 is based on a recipe from Best-Loved Slow Cooker Recipes. A friend of mine's teen-aged son who is really into cooking liked this. Serve with tortilla chips, or pita bread that has been cut into triangles and toasted in preheated 400 degree farenheit oven for 5 minutes or until crisp.

    Recipe #321857


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