Southwestern U.S. Recipes

"This differs from other bloody bulls in that there is more "bull" in it. The ratio of tomato juice to beef boullion is 50/50. To give it that rustic cowboy feel, I add coarse black pepper and celery seeds. We like them without Vodka for breakfast, and call them "Kickin' Calves", so we don't add the vodka until making individual..."

View Full Recipe

Ingredients: fresh ground black pepper, red pepper sauce...

"I believe this recipe is truly the best smoothie in the world. It tastes delicious and it is really easy to make. It is made with rasberries and cherries which may seem like an odd combination, but it is really delicious."

View Full Recipe

Ingredients: milk, raspberries, sugar...

"I cooked up this recipe based on some other recipes for black bean soup that I've seen on this site and elsewhere to please my husband. It's very easy to make and he tells me it's delicious, though I haven't had a chance to try it on anyone else. If you want to substitute canned black beans for dry, I think 1 or 2 14 oz cans would be enough."

View Full Recipe

Ingredients: cumin, dried black beans, oil...

"Adapted from Fine Cooking."

View Full Recipe

Ingredients: ground cumin, cooking spray...

"Adapted from The Feast of Santa Fe: Cooking from the American Southwest, Huntley Dent. Outstanding...to me. I've included the cooking time for the beans in the prep time."

View Full Recipe

Ingredients: cilantro, fresh coarse ground black pepper...

"Entered for safe-keeping. From Michelle Gurnsey in Taste of Home Healthy Cooking Dec/Jan 2010. High fiber, no parboiling, and Southwest flavor: this is my kind of dish. Note: this dish only takes 3-4 hours to cook in the slow-cooker."

View Full Recipe

Ingredients: ground cumin, monterey jack pepper cheese...

"This recipe was developed by the late great Helen Corbitt (legendary Texas cook) in 1940. "Saveur" magazine."

View Full Recipe

Ingredients: serrano chilies, fresh ground black pepper...

"The smoky mushroom filled quesadilla is reminiscent of pulled pork, without the meat! A touch of chipotle pepper adds extra heat. This makes alot of sauce. You could cut in half if desired(or save for another one later). Serve with coleslaw and guacamole for a meal to remember. I added spinach and cilantro to the recipe. From Eating Well magazine(March/April..."

View Full Recipe

Ingredients: chipotle chiles in adobo, mushroom caps...

"This is a nice side dish especially with turkey. From Bon Appetit, November 2005."

View Full Recipe

Ingredients: frozen corn, olive oil, onions...

"I've been going back through some of my recipes and getting them organized. I ran across this one that I made a few years ago. The family loved it. It's labor intensive but worth it. From San Ysidro Ranch, Montecito, CA, The Stonehouse Restaurant."

View Full Recipe

Ingredients: dried ancho peppers, cumin seeds...

"I improvised this dish as a way to use up leftover ingredients from my Cinco de Mayo party this year, and it turned out great! As a warning, it is quite spicy. If you don't want the dish to be too spicy, you could always cut back on the amount of chipotle pepper you put in (or just use the adobo sauce from the can). Feel free to change it up to your..."

View Full Recipe

Ingredients: corn tortillas, chipotle chiles in adobo...