Recipezaar: Mexican,Kosher recipes

Radish Ceviche

Wed, 23 May 2001 08:29:16 -0400

My love of Mexico haute cuisine -- posted by Eli Totz

Turkey Mole Stew

Tue, 30 Oct 2001 18:24:59 -0500

There are quite a few steps to this recipe, but it's easy once you get the hang of it. Your family/guests will never believe there's chocolate in there. -- posted by Mirj

Pasta Mexicali

Sun, 25 Nov 2001 14:21:13 -0500

Lots of beans here, a good source of fiber and protein, excellent for vegetarians and vegans. -- posted by Mirj

Guacamole

Tue, 18 Dec 2001 10:33:35 -0500

I made this clone to taste as close to Taco Bell Guacamole as I could. I obtained a can with the ingredients list and this is the end results. -- posted by ~SwoR~

Fruit-Filled Dessert Quesadillas

Mon, 31 Dec 2001 10:25:57 -0500

An interesting and easy dessert. -- posted by Mirj

Spicy Mexican Coleslaw

Fri, 04 Jan 2002 16:50:24 -0500

This is ideal picnic food since it has no mayo in it. You can use more or less hot pepper depending on how hot you like it/can take it. -- posted by Mirj

Mexican Pizza

Sun, 03 Feb 2002 08:48:56 -0500

A friend of mine gave me this recipe. -- posted by Mirj

South of the Border Crock Pot Chicken

Sun, 03 Feb 2002 08:57:32 -0500

Ole! -- posted by Mirj

Veggie Tex-Mex Tortilla Wraps

Mon, 18 Feb 2002 09:23:42 -0500

Great for brown-bagging. I've actually had this for breakfast as well! -- posted by Mirj

Linda McCartney's Magical Mystery Tacos

Tue, 19 Feb 2002 08:25:57 -0500

I was first attracted to this recipe because I'm a big Beatles fan, and secondly because it's a good vegan recipe. Pretty easy to make, and delicious! -- posted by Mirj

Linda McCartney's Oh-bla-di Enchiladas

Tue, 19 Feb 2002 08:26:07 -0500

Another yummy Beatle-themed veggie dish. -- posted by Mirj

Partytime Tequila Salsa

Sat, 02 Mar 2002 09:42:05 -0500

Kick up your salsa with tequila! -- posted by Lennie

Fuego Spice Mix

Wed, 03 Apr 2002 12:09:59 -0500

A fiery spice blend for seasoning steaks, chicken and fish. Just rub it on the meat before cooking. You can also add it to sauteed vegetables, french fries and popcorn. From the Fresh Mex cookbook. -- posted by dale!

Mexican Fondue

Wed, 29 May 2002 21:23:26 -0400

This is a fun appetizer. We can only get Corona beer, but you can use any brand you like, but make sure it's light-bodies, a darker beer will overpower the other flavors. -- posted by Mirj

Mexican Marinated Mushrooms and Onions

Wed, 29 May 2002 21:23:41 -0400

This is one of those recipes that actually gets better the longer it sits around. A must for mushroom fans! Prep time includes chilling time. -- posted by Mirj

Cooking Challenge Chili

Sun, 23 Jun 2002 19:20:21 -0400

Chopped broccoli stems are a tasty, healthy addition to chili. Make this dish vegetarian/vegan by eliminating the beef and adding a large tin of chickpeas, rinsed and drained. Created for the 1st Zaar Cooking Challenge, June 2002. -- posted by Lennie

Caution: Extremely Hot! Salsa

Fri, 09 Aug 2002 00:32:31 -0400

This is not for the faint of heart! It is very spicy, so if you don't like it extremely hot, I wouldn't recommend you try this! -- posted by canarygirl

Party Time Seven Layer Dip

Mon, 12 Aug 2002 19:16:38 -0400

This makes a HUGE amount of dip, perfect for a party. It's very addictive, I've know people to ladle this out onto their plates, as if it were the main course and not the dip. I usually make the bean and guacamole layers the night before and assemble the total dip right before people show up. -- posted by Mirj

Mexican-Chocolate and Mascarpone Cheesecake

Tue, 20 Aug 2002 17:15:36 -0400

This is in response to a recipe request, although I think I've fallen in love with the ingredients! I can't wait to try out this cake, the combination of cream cheese and Mascarpone sounds heavenly! Prep time includes chill time, and the only cook time is to bake the crumb crust. -- posted by Mirj

Veggie Breakfast Burritos

Fri, 23 Aug 2002 17:53:36 -0400

Most of the breakfast burrito recipes I've seen out there have sausage in them. I just can't eat meat in the morning, so I've come up with this version. Simple and yummy. -- posted by Mirj

Pico de Gallo

Mon, 26 Aug 2002 19:10:57 -0400

This fresh salsa is sometimes known as 'tale of the rooster'. I think it must be because of the lovely colors. You can vary the hottness of this receipe by adding more jalepenos or less, but this is, by definition, a VERY hot salsa. -- posted by wildheart

Guilt Free Guacamole ( Asparagus )

Tue, 01 Oct 2002 21:53:40 -0400

I could eat tons of this, and I do. You can also use canned asparagus, but this is amazing with the fresh (and yes, more expensive) stuff. -- posted by Mirj

Jicama Texicana

Thu, 31 Oct 2002 20:05:42 -0500

Jicama, originally from Mexico, can now be found in the US. It is a root vegetable that tastes like a cross between a water chestnut and an apple and a turnip. This recipe is courtesy of Texas Home Cooking by Cheryl and Bill Jameson. -- posted by Miss Annie

Guacamole

Fri, 15 Nov 2002 20:12:10 -0500

Guacamole is one of my favorite Mexican foods. This recipe calls for slightly more garlic and hot pepper than most I have found. I love the rich, soft buttery flavor and texture of ripe avocados underscored with the pungency of garlic and heat of jalapeno, but if you want to reduce or omit these ingredients, by all means, do. Cilantro would also lend itself well to this recipe, if you like it. It tastes like soap to me. :) You can also omit some of the flavor blending time, if you must. I look for the smaller, thin-skinned, bumpy, almost black avocados. Forget about finding ripe ones in the supermarket; buy in advance and let them ripen at home. When they feel very soft and almost fragile to the touch, they are perfect. I suggest blanching the tomatoes and peeling them to soften their texture just slightly, but this is an optional step. Guacamole is a great addition to any Mexican appetizer or entree. It's also a wonderful dip for veggies and chips, a spread for sandwiches, or an addition to salads. Avocados are very fatty (something they share with a lot of great tasting things), but they are very high in the so-called "good" monounsaturated fats. -- posted by JMS0173

Guacamole, Authentic Recipe

Sun, 24 Nov 2002 20:07:29 -0500

This tasty and nutritious Vegan dish performs double duty as both appetizer or a main course ingredient. Using only time honored ingredients, it is extremely authentic and versatile as an accent to many fine Mexican main courses. -- posted by The Gastronomer

salsamole

Wed, 05 Mar 2003 20:02:21 -0500

a combo of salsa and guacamole, great for burritos, taco's or chips -- posted by chia

Simple Avocado-Mango Salsa

Tue, 18 Mar 2003 20:05:39 -0500

From the Ottawa Citizen. Enjoy! -- posted by Miraklegirl

Very Berry Pineapple Poppy Salad

Wed, 09 Apr 2003 20:08:37 -0400

Non-fat, Low cal fruit salad with a zing, great for after dinner or as a snack. -- posted by Tyler Clarke

Baked Mexican Bananas

Tue, 13 May 2003 20:00:35 -0400

I don't eat bananas often, even though I love them. When I do have bananas, they have to be very special, and I promise you, these babies are very very special! Try serving them over vanilla frozen yogurt, or with an intensely chocolate ice cream. -- posted by Mirj

Spryte Margarita

Mon, 11 Aug 2003 20:04:05 -0400

This recipe came from years of intensive reasearch. Any substitutions will need to be reasearched independently. I usually use 1/2 cup as my unit measurement for each person. -- posted by Mister Chef Man

Weeknight Chicken

Wed, 03 Sep 2003 20:07:37 -0400

Easiest dinner ever! Serve with white rice and some broccoli or squash. -- posted by Miraklegirl

Basil Vinaigrette Salad Dressing or Marinade

Wed, 29 Oct 2003 20:01:03 -0500

This is a lovely dressing for salad greens. I also use it to marinade fresh salmon fillets (use 3/4 cup for an hour in the fridge). -- posted by Mrs.Habu

Strawberry salsa

Wed, 29 Oct 2003 20:01:04 -0500

This goes great with grilled chicken or grilled salmon fillets. -- posted by Mrs.Habu

Homemade Salsa using canned tomatoes!

Wed, 05 Nov 2003 20:02:05 -0500

Easy and so delicious! Tastier and fresher than store bought. No preservatives but lasts in the fridge a long time. You control the heat and the sodium. Fat free, low calorie and vegan too! -- posted by SaraFish

Easy Taco Fries

Fri, 05 Dec 2003 20:01:58 -0500

A fun twist on the healthy oven fries we've all tried. Great with huevos rancheros, burgers, or just for a snack! -- posted by winkki

Veggie Guacamole Submarine Sandwich

Sun, 21 Dec 2003 20:01:01 -0500

This is my veggie daughter's latest invention. -- posted by Mirj

Spicy Vegetarian Chili

Tue, 03 Feb 2004 20:00:04 -0500

This chilli is substantial on its own but can be served over rice or rolled inside a flour tortilla with grated cheese. This always tastes better to me the next day. -- posted by Mrs.Habu

Mexican corn and bean soup

Thu, 05 Feb 2004 20:00:01 -0500

Quick and healthy soup. From the Jan Feb 2004 issue of Cooking Light. -- posted by Mrs.Habu

Avocado Soup

Wed, 06 Oct 2004 19:59:55 -0400

This is a Mexican dish that is basically a hot diluted guacamole. Be careful not to cook..merely to heat through. -- posted by kleigh83

Jerry's Outrageous Guacamole

Fri, 12 Nov 2004 20:00:07 -0500

I was looking for a guacamole recipe to accompany my great salsa. But since I hate avocado, I turned to my connoissuere of a friend, Jerry. He tested each batch until he was able to proclaim a winning recipe. Be sure to use Haas avacadoes, which are smaller, dark green avacadoes with a very bumpy skin. -- posted by DeSouter

Vegetarian Fiesta Con Queso Soup

Mon, 21 Feb 2005 20:00:13 -0500

My hubby is a HUGE fan of this soup--originally served to him at a Panera Bread shop. After trying a bowl myself we got on the Panera Bread site to see what was in it and then spent several days in the kitchen trying to recreate this hearty flavorful soup. After lots of note taking, and a small blender mishap, I think we unlocked the secret of the "soup". Note: this is not Low Fat by any stretch of the imagination. Hope you enjoy as much as we do! If you have leftovers it freezes very well and tastes even better once its reheated. -- posted by h_metts

Fresh and Festive Guacamole

Tue, 08 Mar 2005 20:00:16 -0500

I just finished making this for a lunch party we are having and the results were delicious. Essentially, guac is guac, but this one really hit the spot. Hope you like it too. -- posted by Sarah Chana

Pastel De Matzo Y Naranja ( Matzo and Orange Cake)

Mon, 11 Apr 2005 09:22:35 -0400

This recipe is posted by request. I found this recipe in the local paper. The article discussed fusing different cultures during Passover. Times are guesstimates and do not include cool time. -- posted by Ducky

Batatas Con Huevos -- Mexican Comfort Food

Tue, 12 Apr 2005 09:57:03 -0400

Created for RSC #6. This is basically a Mexican comfort-foody version of Eggs in Bed, but the bed this time is a potato, not a hollowed piece of bread. The original idea for this recipe comes from my Sushiman, who likes making up recipes on the spot but refuses to open his own account on Zaar and is perfectly happy to let me steal his limelight (and ideas). -- posted by Mirj

Jalapeno Cornbread (Dairy)

Sun, 12 Jun 2005 15:57:26 -0400

A good, spicy cornbread - goes well with blackened or southwest style fish or a veggie dinner. -- posted by Chef Larry

Salmon With Avocado Salsa

Tue, 21 Jun 2005 15:05:12 -0400

Copied from a cookbook that I took out of the library in my pre-Zaar days. Makes a nice light dinner. -- posted by Oolala

Cheese Enchiladas in Yummy Red Sauce

Tue, 02 Aug 2005 14:24:24 -0400

This is another of my mother's terrific recipes, from when we lived near the CA/MX border. This is MY ultimate comfort food! I usually just use 1 pkg of Kraft's pre-grated 4-Cheese Mexican blend - which has asiago and queso fresco added to the usual cheddar and jack, then add some sharp cheddar. BEST if you make the sauce, the night before, and refrigerate. Makes 8-10 enchiladas, and 4 cups of sauce. -- posted by Pèllerin

Mexican Bean Pasties

Mon, 08 Aug 2005 22:38:47 -0400

A quick healthy dish to serve as a snack or accompanied with salad for light meal. -- posted by Wendys Kitchen

Escabeche (Pickled Vegetables)

Mon, 22 Aug 2005 14:31:49 -0400

Submitted for Zaar World Tour 2005. This salad is offered in place of the ubiquitous chips and salsa at Casa del Sol in the Mexcan border town of Juarez. It looks like a Mexican version of gardiniera to me! I reduced the olive oil by 1/2 cup. Can be stored in sealed container in refrigerator for one week. Chill time is included in cook time. From a special issue of Saveur, The Best of Tex-Mex Cooking. Have not made yet. I judgmentally put this in the kosher category too. -- posted by Kumquat the Cat's friend

Corn With Squash

Mon, 22 Aug 2005 21:40:47 -0400

Posted for Zaar World Tour 2005. My BF made this dish tonight, with the freshest zucchini and corn on the cob, it was delightful. He reduced the oil from 4 tablespoons to 1, and sprinkled liberally with pepper and omitted the parsley. Simple preparation, outstanding results. From a special issue of Saveur, the best of Tex-Mex Cooking. -- posted by Kumquat the Cat's friend

Pico De Gallo...my Way!

Tue, 06 Sep 2005 19:30:08 -0400

This is a wonderful recipe, adjust at will. Not everyone is a fan of cilantro...just adjust the recipe to fit you! It's hard to mess up, just give it a shot. -- posted by Chez Crinklebug

Chipotle Glazed Apples

Mon, 17 Oct 2005 22:23:05 -0400

I found this recipe on the internet while trying to think of ways to consolidate my surplus of apples and chipotle. -- posted by Valeria

Albuquerque Pinon Red Chile Fudge

Tue, 20 Dec 2005 14:56:42 -0500

Tasty and not too hot. Great for holiday gifts. Real Southwestern flavor. Put the dry ingredients in a mason jar and give them to friends. Great hostess gift. -- posted by Linda Schaffer

Quick Sopapillas With Fruit Ceviche

Mon, 26 Dec 2005 17:42:31 -0500

This recipe was created by putting bits and pieces of old recipes and newer ones together. I hope you will like it! Didn't include chilling time for the fruit. -- posted by Manami

Dulce De Leche Coffee

Sun, 01 Jan 2006 21:16:53 -0500

This coffee is out of sight! Beware it is lethal! You can use Meghan's recipe #19142 or mandabears recipe #76284 or recipe #55413 by Mean Chef for dulce de leche that is used in the coffee - I had some on hand so it wasn't necessary to make more. I found this somewhere on the net but don't recall where. -- posted by Manami

Dulce De Leche Bars

Mon, 02 Jan 2006 13:44:02 -0500

These bars are so very delicious! A little is a lot - if you get my drift? Found this one on the Pillsbury site, as well. We tried these because we were able to do a lot of experimenting during all the Holidays and we are now settling back to normal, with a bunch of new recipes added to our repertoire. This was prepared at the Pillsbury test kitchens and they named these very, very rich Mexican-inspired bars as a favorite. I did not include the cooling time of 2 hours & 15 minutes. -- posted by Manami

Yellow Rice Salad With Grilled Capsicum and Spicy Black Beans

Mon, 13 Feb 2006 12:45:26 -0500

A recipe from Epicurious. Delicious served in warm tortilla. I tend to substitute a mild chilli paste as my children do not like very spicy. -- posted by Wendys Kitchen

Tuna Ceviche

Tue, 28 Feb 2006 14:41:41 -0500

Trying to get all of my loved recipes (plus some to still try) posted here at Zaar for my grandkids. This is one that my late husband and I loved in the summertime. It is so refreshing. The only change to update is the V-8 juice. Cook time is chill time. -- posted by Happy Harry #2

Pollo Con Naranjas (Chicken With Oranges)

Mon, 20 Mar 2006 22:08:14 -0500

This recipe developed over time with feed-back from my friend from Mexico. He is the one who suggested this mixture of tastes that work so well -- posted by Happy Harry #2

Mexican Coleslaw

Thu, 30 Mar 2006 08:52:44 -0500

I took the recipe from Cooking Light and tweaked it a little. The first time I made it by the recipe it was too tart and not spicy enough so the following is what I finally came up with. -- posted by Chef #306591

Captain Saicin's Chili

Mon, 08 May 2006 15:43:35 -0400

This is a recipe for an extremely hot chili that I designed myself for an annual fall chili cookoff. Please note that I am not joking when I say it is extremely hot; it's named "Captain Saicin's" (Cap'Saicin) after the chemical compound that makes peppers hot. The Ground Zero sauce is the key ingredient to the Chili's good solid flavor and heat, and can be purchased at some meat markets or online. -- posted by MobiusM1

Layered Dulce De Leche Dessert

Fri, 18 Aug 2006 16:04:35 -0400

Yummy to eat! From kraftfoods.com -- posted by Manami

Corn and Black Bean Salad With a Kick

Mon, 02 Oct 2006 21:51:48 -0400

This is a variation on a recipe I saw in Allrecipes.com. Let me know what you think. If you don't want one so kicky, add an extra can of corn. -- posted by Sarah Chana

Seasoned Un-Salt

Thu, 09 Nov 2006 21:03:48 -0500

This blend comes close to the flavors in the typical seasoned salt blends like Lawry's, without the sodium. Use it where seasoned salt is called for or when you want to give food a little extra flavor. This is really good on eggs and soups! Adapted from Low Sodium Cooking. This would also make a good gift! -- posted by Sharon123

Rice Verde

Wed, 29 Nov 2006 20:54:14 -0500

Yummy side dish we make a lot in my home. Goes great with lots of different main dishes! Hope you enjoy it! -- posted by mama's kitchen

Tex-Mex Flank Steak

Thu, 25 Jan 2007 19:04:12 -0500

Marinate for about 4-5 hours and grill. -- posted by Oolala

Grill Marinade for Chicken With Cumin

Mon, 05 Mar 2007 15:18:09 -0500

I have no idea where I copied this from. Garlic, oregano, onion, lime juice...different! -- posted by Oolala

Taco Bell Chicken Fajitas

Wed, 07 Mar 2007 18:12:07 -0500

This is based on the Taco Bell Chicken Fajita recipe. I played around with it a little. I've never eaten at Taco Bell, but this comes out fantastic. -- posted by mosma

Siesta Fiesta Salad

Mon, 09 Apr 2007 21:09:56 -0400

Mmmmm....fresh corn, cooked, cooled and mixed with fresh vegetables with a red wine vinaigrette=simple pleasures! The fresh herbs add the flavor to make this a memorable meal. Adapted from Midwest Living magazine. Cook time is for the corn. This is good served with chips. -- posted by Sharon123

Mexican Chocolate Cake

Fri, 04 May 2007 16:21:13 -0400

"This moist and delicious chocolate cake gets an extra kick from the cinnamon and cayenne." From VegCooking. -- posted by Making Stuff

Asian Californian Mexican Faux Crab Salad

Mon, 09 Jul 2007 23:32:55 -0400

I found a recipe on a fun food blog -- SingleGuyChef -- that looked absolutely perfect for me, had most of my favorite foods all combined together, except for one thing, it wasn't kosher. So with a little playing around, I came up with this. Good thing I'm good at adapting... ;-) -- posted by Mirj

Spicy Hot Apple Salad

Sat, 14 Jul 2007 16:22:32 -0400

I have always been mad for chili pepper spiced apples that are common as a noon snack in Mexico. So this is where the idea originally came from. I wanted a strong flavor that made good pairs With the sweet sour taste of the apples. So here it is. -- posted by Jacinto

Sliced Flank Steak With Chili Sauce

Mon, 06 Aug 2007 16:06:20 -0400

From a community cookbook. You dredge the sliced steak in flour and then cook and season with ingredients to make a chili sauce. I think my kids will like this one! Haven't tried it yet. Serve with pasta and rice. -- posted by Oolala

Best Guacamole Ever!!!!

Mon, 27 Aug 2007 23:12:24 -0400

This recipe has never failed! There really is never enough of it....the best part of all, it's soooo easy. Enjoy! -- posted by Chef #572337

Mexican Braised Celery

Fri, 26 Oct 2007 19:43:37 -0400

As a kid - I would never eat my vegetables. Then again, they were raw or boiled. When they're jazzed up, it gets much easier to eat like you know you're supposed to! Hope everyone enjoys. -- posted by MechanicalJen

Spicy Pumpkin Soup With Green Chili Swirl

Wed, 21 Nov 2007 22:36:30 -0500

From my Thanksgiving recipe file (which I'm trying to post here). I haven't made it yet. You can omit the food processor/blender step by adding green chilies directly to the soup. Finely chop the cilantro and combine it with the sour cream and then dollop with mixture as directed. -- posted by Oolala

Fresh Tuna Tacos

Wed, 05 Dec 2007 03:11:14 -0500

I found these on the Cooking Light site and thought I'd save it here for easier recall. We love fresh tuna and can't wait to try them! -- posted by Glori-B

Green Chicken Hominy Soup

Fri, 07 Dec 2007 19:34:51 -0500

just like the chicken hominy soup with some delicious differences and a more menudo taste -- posted by cuteandbublee

Mexican Vegetable Soup

Mon, 25 Feb 2008 17:11:05 -0500

I usually like recipes with some sort of meat in them but this was excellent. There is very little fat except what is in the olive oil used to sauté the onions and garlic. Really worth all the chopping! -- posted by four and twenty

Chorizo- Veggie Version Included!

Fri, 07 Mar 2008 02:10:21 -0500

My husband came up with this recipe when I wouldn't let him buy the real thing anymore. It's very tasty and if you use ground pork is exactly like the stuff you buy at the grocery. -- posted by Cuistot

Shrimp Enchiladas With Mole

Tue, 29 Jul 2008 18:19:23 -0400

Another great recipe from Grill It! with Bobby Flay.Prepared in full on the grill, this is a great party recipe to impress your friends! The favors are robust and very different from any enchilada experience I have had. The thing that I like is best is that in its presentation, the warm enchiladas lay under a fresh, cold salad that is simply gorgeous. -- posted by Humble Bee

Apple, Green Onion, and Jalapeño Salsa

Thu, 25 Dec 2008 01:00:32 -0500

This sweet and mild salsa goes exceptionally well with the Cumin-Scented Beet Latkes recipe I posted on this site. Both are from Bon Appétit Magazine (December 2004). -- posted by blucoat

Pumpkin Pecan Empanaditas (Mini Empanadas)

Tue, 30 Dec 2008 21:31:27 -0500

These are really pretty, little, bite-size pastries/cookies. This is a traditional dessert in Spanish-speaking countries (such as Mexico) but also can be served as a sweet appetizer. You can also use jam or dulce de leche as the filling. Don't skip the glaze as it holds the empanaditas together. This recipe is from "Diana's Desserts". Filling needs at least 45 minutes to cool (less in the freezer). -- posted by blucoat

Southwestern Tofu Scramble

Thu, 01 Jan 2009 14:41:32 -0500

This easy and flavourful vegetarian main dish makes a delicious breakfast, lunch or dinner! Serve with steamed corn tortillas, some extra salsa and black beans. You can also add 1 cup of black beans and/or 1 cup of sliced mushrooms. This recipe is from "EatingWell Magazine". -- posted by blucoat

Tempeh Fajitas

Sun, 11 Jan 2009 12:59:39 -0500

You can also prepare these in a skillet. This recipe is from "Cooking Light Magazine". The tempeh needs to be marinated for at least 30 minutes (longer is better). -- posted by blucoat

Mark Bittman's Tomato-Onion Salsa

Wed, 14 Jan 2009 22:26:06 -0500

This is a very easy mild salsa recipe from Mark Bittman's excellent cookbook, "How to Cook Everything". This simple recipe is good as is but is also well suited to adding it whatever flavours you enjoy. (You can add some chopped cilantro, lime juice instead of lemon, corn kernels, chile peppers, etc...) Makes about 2 cups. -- posted by blucoat

Crispy Black Bean Tacos With Feta & Cabbage Slaw

Wed, 21 Jan 2009 00:49:44 -0500

This is an awesome recipe from The Bon Appétit Test Kitchen! The flavours really work well together. Not only is it fast, easy, satisfying, and delicious, it is healthy, vegetarian, and low calorie too! You can omit the feta to make it vegan. Recipe was printed in the latest Bon Appétit Magazine (Feb. 2009). To cut down the fat, eat them open-faced as a taco salad. Use a griddle to prepare multiple tacos at once. -- posted by blucoat

Bizaar Spice- Meat or Poultry Mexican Spice Rub

Thu, 29 Jan 2009 18:00:51 -0500

One of the easiest ways to increase the flavor of meat while cutting back on fat, is to utilize rubs, herbs and spices on the surface of the meat. This Mexican themed rub is fantastic on chicken, pork or beef. -- posted by BiZaar Spice

Roasted Asparagus and Red Onion Quesadillas

Sun, 01 Feb 2009 12:48:07 -0500

This delicious, vegetarian recipe is adapted from a recipe in "Gourmet Magazine" (April 1995). You can also add mushrooms and experiment with different cheeses. Serves 4 as a main dish; 8 as an appetizer. Garnish with lemon wedges and sprigs of cilantro or some Cumin-Lime Cream. (To prepare this, whisk together well 1/2 cup sour cream, 1 tsp ground cumin, and 1 tsp fresh lime juice.) -- posted by blucoat

Vegetarian Black Bean Chili With Orange & Cumin

Sun, 01 Mar 2009 18:41:52 -0500

This delicious and unique recipe is healthy, satisfying and easy to prepare. It's based on a recipe from the "Bon Appétit Test Kitchen" and was printed in their magazine (Jan. 2009). The chocolate and the mustard are not in the original recipe, but I think they add a nice depth that really compliments the citrus. -- posted by blucoat

Super Enchiladas

Sun, 12 Apr 2009 01:07:42 -0400

It is my own recipe. -- posted by Gregory The Llama

Black Bean Salsa

Wed, 29 Apr 2009 15:12:30 -0400

Quick, easy, and spicy. -- posted by Chef #1252970

Fish Tacos With Yogurt Sauce

Fri, 08 May 2009 23:52:08 -0400

This is a quick, flavourful, and healthy recipe from Chef LaLa on a recent "Today Show". -- posted by blucoat

Recado Rojo

Sun, 10 May 2009 19:11:32 -0400

a Mexican paste used in cooking and coloring some traditional Mexican dishes. Serving size depends on how much would be needed for the dish/es you plan to make. -- posted by Pneuma

Beef and Bean Burritos With Baby Bella Mushrooms

Thu, 21 Jan 2010 14:04:35 -0500

Another family favorite. Inexpensive and easy to make. Serve with corn chips and a green salad and you got yourself a tongue pleaser that will want some more. I got this recipe from my grandmother and have made it my own. Happy cooking :) -- posted by Leahferne

Copycat Goya Vegetable Seasoning / Dry Rub

Tue, 09 Feb 2010 15:17:43 -0500

Instead of getting one of those packets loaded with MSG and ingredients I can't pronounce, I looked at the side of the box and the actual spices used were listed. I think this might be close enough but let me know if it needs tweaking to be like the original. Lowered the salt content for posterity. Would probably make a nice marinade when mixed with some olive oil and vinegar. -- posted by the80srule