Recipezaar: Southwestern U.S.,Comfort Food recipes

Healthy Cowboy Cookies

Thu, 24 Jul 2008 01:50:52 -0400

I fell in love with a recipe for Cowboy Cookies that I found on this site, and figured that a couple of cookies with a glass of milk would make a pretty good breakfast except for the high amounts of fat and sugar. In an effort to reduce the "bad" calories and increase the nutrition, I replaced some of the butter with an equal amount of beans, (I know it sounds weird, but you really cannot taste them), I reduced the sugar some, I switched to whole wheat flour, and increased the nuts so that 2 cookies would have half of a daily serving of nuts. If you want more of a dessert cookie increase both sugars by 1/4 cup. Note: This recipe is still a work-in-progress. It tastes fine, but there is too much leavening in it for my tastes. As soon as I figure out what the correct amount is, I will update the recipe. -- posted by MistyCat82

Spicy Tequila Lime Tomato Soup

Thu, 24 Jul 2008 03:18:30 -0400

I came up with this gem trying to think of an alternative to boring tomato soup. Not only is this soup simple, cheap and hearty, it super low calorie and can be made in as little as 30 minutes! Add some shrimp or quesadillas for a complete meal. -- posted by cloeabear

Scrambled Eggs With Zucchini

Wed, 30 Jul 2008 19:18:00 -0400

This recipe will make your taste buds smile, great combination of ingredients. This is my favorite way to eat zucchini. You will be surprised how good it tastes. Personally, I prefer not to use salt, as it's already in the butter. This is a good recipe for salt restricted diets. -- posted by Chef #906577

Tex-Mex Two Bean Chili

Tue, 05 Aug 2008 03:23:23 -0400

I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy! -- posted by TylersMomTheChef

Karens New Mexican Chicken Enchiladas Verde

Tue, 05 Aug 2008 20:45:44 -0400

When living in New Mexico, I learned the difference in New Mexican food from Mexican food. Here is my version of the great food that region of the country serves. The green chilies are a must and do not make the dish too spicy for those who cannot tolerate spicy foods. Notes You can also use corn or wheat tortillas if you prefer. You can alter the amounts of ingredients to taste, but I found this works best. Offer additional toppings such as shredded lettuce, salsa, and sour cream to complete this great dish! Let me know how you like it! -- posted by Suza2n

Tex-Mex Spicy Meatballs

Thu, 07 Aug 2008 23:34:26 -0400

Every bowl-game party needs a batch of meatballs. This one is a winner! Recipe is from Family Circle Hometown Favorites Cookbook, their most requested recipes. -- posted by Lainey6605

Spirited Baked Beans

Tue, 12 Aug 2008 13:18:58 -0400

This is a recipe that my mother gave me some time ago. It is a wonderful twist on traditional baked beans. I like to serve these anytime I am preparing baby back ribs. The Kahlua is what makes this recipe a little unique. I like to add jalapenos for an extra kick. -- posted by Epitourist

Chili

Tue, 12 Aug 2008 14:24:49 -0400

Easy and Tasty! My mom made this and we loved it. -- posted by Family Favorites

Smothered Beef Potatoes

Wed, 20 Aug 2008 00:30:32 -0400

This is a fantastic recipe that my family and I came up with when we used to own a cafe. We wanted to come up with something different that could be used as a special, but that was made from ingredients we already kept on hand... it's SO easy and takes so little time!!!! I love these! YUMMY! Eat up! -- posted by Michelle my bell

Fresh Corn Green Chile Casserole

Thu, 28 Aug 2008 17:07:44 -0400

This is a cross between tamales and rellenos. Low in fat and baked not fried and no lard. This is an original recipe I have developed in my kitchen. My husband is my Guinna pig. He pronounced this one outstanding. It's easy to prepare can be ready to eat in 1 hour. -- posted by Desertfanny

Coca-Cola Ribs

Wed, 03 Sep 2008 19:59:07 -0400

This is a peppery Southwestern-inspired spice rub and with a sweet and tangy glaze. Recipe is from Woman's World. -- posted by Lainey6605

Spicy Mocha Cream

Mon, 22 Sep 2008 00:12:12 -0400

This is a tasty drink recipe from Rachael Ray. This is kind of like a chocolate version of a kahlua and cream with a slight kick from the cinnamon and chili powder. I used McCormick's new Cocoa Chile Blend, from its Gourmet Collection, for this drink. The chili powder is not intense at all. I sometimes use Mountain Dew if I don't always have seltzer water on hand. -- posted by Lainey6605

Chicken Enchilada Soup (Large Pot)

Mon, 22 Sep 2008 19:47:41 -0400

This soup is very easy to make and is so good that my family cannot get enough of it. -- posted by Goodwla

Spicy Southwestern Vegetable Soup

Tue, 30 Sep 2008 00:02:45 -0400

This is a hearty vegetarian soup that is perfect for cold rainy nights. It couldn't be easier to make and is delicious served with crunched up tortilla chips and some shredded cheddar or monterey jack cheese over the top. -- posted by bmarie

Vegetarian Mexican Lasagne

Sun, 12 Oct 2008 01:22:51 -0400

This is a meatless version of my original open-face enchiladas (#297019). It's inexpensive, comes together quickly, can be assembled in advance and cooked when needed, reheats beautifully, and tastes terrific. Add a green salad and you've got a tasty meal with almost no effort. The ingredient list looks long, but a lot of that is just homemade taco seasoning. Enjoy! -- posted by HopeJohnJP

Texas Brunch

Mon, 27 Oct 2008 23:41:51 -0400

Use a store-bought cornbread, or make your own favorite recipe. I use my recipe for "Skillet Cornbread" (Recipe#158027). A very hearty breakfast, served with fresh fruit and coffee or tea. -- posted by Alan in SW Florida

Chipotle Shrimp Tostadas

Tue, 28 Oct 2008 17:22:12 -0400

Fast, Healthy, & Staff Favorite! To create this Southwestern-inspired dish Melissa Rubel, from F&W Magazine, tosses shrimp wth chipotle chile powder (made from dried, smoked jalapenos) grills them, then layers them on top of crunchy fried corn tortillas and crisp citrusy slaw.Recipe by Melissa Rubel, from Pairing of the Day: September 2008, How to Cook with Spices.Serve with a Berry-scented Rose:2007 S.C. Pannell Grenache Rose. -- posted by Manami

Family Favorite Chili

Mon, 03 Nov 2008 23:51:02 -0500

The name says it all...this has always been my family's favorite, even though there are a lot of shortcuts. It is simple to make, tasty and fast. What else can you ask for? To serve, I ladle it into a large bowl and garnish it with lots of shredded cheddar cheese and jalapenos. I insert tortilla chips all around the edge of the bowl for either scooping up some of the chili with (nacho-style) or eating along with the chili itself. -- posted by JackieOhNo!

Cornbread Casserole

Tue, 04 Nov 2008 22:24:13 -0500

This has been a reliable comfort favorite of ours for years, very similar to Recipe #313521 but with a couple differences, so I thought I'd post it separately. When pressed for time I have also baked it in the microwave in an appropriate tube pan loosely covered for 15-20 minutes. It pairs easily with many foods and tonight it is along side some thick pork chops and a salad. We love cheese, but some may opt for a little less on top. -- posted by Puffy Taco

Chunky Chili

Thu, 06 Nov 2008 22:27:44 -0500

This is an amazing chili recipe passed down from my family. I would suggest mixing up different chili powders and adding them at different times to the crock pot. Also experiment with making your own chili powder - Recipe #97816 - that's what I always use. I also use good lean quality steak instead of regular stew meat, but please feel free to customize however you want! This makes a HUGE batch, I normally cut it in half and still have plenty. -- posted by pik5el

Buffalo Chili

Sat, 08 Nov 2008 16:20:57 -0500

I made up this recipe to recreate the "Beefalo Chili" at a little burger joint that I frequent. Rich, mild and delicious. Lean 93/7 ground beef can be used in place of the buffalo if you can't find it. -- posted by SuperSpike

Velveeta Dirty Dip

Sat, 08 Nov 2008 16:25:24 -0500

This is always a big hit at parties, carry-ins, and football viewings. As a nacho lover I played around with the basic Velveeta salsa recipe and created a yummy variation. You can make this dip as spicy or mild as you prefer by interchanging the ingredients with mild or spicy options. -- posted by ChoisserCooks

Rootin' Tootin' Chili

Sat, 08 Nov 2008 16:44:07 -0500

This is a chili recipe that my mom has made for years. She's passed this recipe on to me and now I make it a couple times a year when the weather gets cold. This chili is very good on the day you make it but EXCELLENT the day after when the flavors have had some time to meld. Its fantastic with some shredded cheddar cheese and Frito Scoops. Its also perfect for freezing and eating later for a quick and tasty meal. -- posted by Jason B

Date-Filled Pinwheel Cookies

Sun, 16 Nov 2008 23:37:36 -0500

Make ahead freezer rolled cookies, This is an old family recipe of my Grandmother's. It has beenTHE Holiday cookie all of my life. It's the only one my (now grown) kids ask for each year in their Christmas package. They went to Iraq one year. They keep well, travel well but that's not the very best thing about these cookies. You can have them ready to go and served warm for party occasions, in no time at all. Wow your friends. Most of the work takes place ahead of time. -- posted by Desertfanny

Grilled Scallops With Avocado Cream and Salsa

Mon, 17 Nov 2008 20:10:43 -0500

I have been experimenting with a few recipes that I found on Newman's Own web site and this one was real winner! Didn't calculate marinating time of one hour. -- posted by Manami

Sopa De Albondigas - Southwestern Meatball Soup

Wed, 19 Nov 2008 01:43:07 -0500

A warm and comforting soup from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Sopa De Frijol - Pinto Bean Soup

Wed, 19 Nov 2008 15:13:32 -0500

This simple and purely delicious bean soup comes from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time. -- posted by Molly53

Pollo Relleno - Southwestern Stuffed Chicken

Tue, 25 Nov 2008 00:41:06 -0500

A mouth-wateringly tender roast chicken from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Spanish Rice - Arroz Estilo Español

Sun, 30 Nov 2008 00:26:47 -0500

This hearty rice dish is the perfect accompaniment to your Southwestern meal. From that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Bean Soup With Sausage and More - Southwest Flavors

Mon, 01 Dec 2008 19:31:40 -0500

This is Southwest comfort food from Arizona. I didn't know until I moved here how much better dried beans are than canned and how fast they are to soak following tip provided in the directions. I was also introduced to the wonderful flavors of fresh cilantro and Hatch chilies. Genuine Hatch chilies are from Hatch, New Mexico, and can be found fresh here only once a year, roasting in grocery store parking lots. Ohhh they smell so good! But you can get them canned in a lot of grocery stores and they still have that very unique, special flavor. You can substitute jalapeños if you can't find Hatch chilies. I put canned chicken broth in the recipe ingredients but usually use a cup of my own very rich homemade stock and add an extra cup of water. I err on the side of "not-too-hot" because I'm a wimp, but serve extra chilies on the side. The soup freezes very well, but eat the potatoes before freezing. Good with warm, buttered corn tortillas or corn bread. This is my own made-up recipe. Hope you enjoy it as much as we and our guests do! -- posted by pamelad

Wynndy's White Hot Chili

Wed, 03 Dec 2008 00:17:23 -0500

We love white chili, and this is my latest version stocked with more flavor and heat, so I wanted to post while I could remember :). The hominy adds a great texture and flavor. To up the heat, just add more peppers!! -- posted by chef 952884

Sopa Capirotada

Sun, 07 Dec 2008 01:51:31 -0500

A ceremonial dessert for special occasions from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Barbecued Chicken

Mon, 08 Dec 2008 18:05:54 -0500

You can either use your oven's broiler for this dish or your BBQ pit. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Chili Pollo Con Frijoles - Chicken Chili With Beans

Mon, 08 Dec 2008 18:06:04 -0500

A perfect dish to brighten a dreary day from the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Chicken and Napolitos Quesadillas

Mon, 08 Dec 2008 23:20:18 -0500

Served at the Tequilla Bar at Bally's in Las Vegas. -- posted by Moontan Master!

Shrimp Burrito

Tue, 09 Dec 2008 22:39:25 -0500

These make for a super quick and delicious meal. I often make this up for lunch and eat it in a bowl without the tortilla. -- posted by puppitypup

Mexican Chocolate

Tue, 09 Dec 2008 23:37:54 -0500

Hot chocolate for grownups. A wonderful drink to warm a dreary day from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Texas Tortilla Bake

Sat, 13 Dec 2008 23:57:55 -0500

Another one from Southern Living 1994. -- posted by nicoleingermantown

College Girl's Best Queso Ever

Mon, 29 Dec 2008 19:27:00 -0500

College food chic... It will bring your guests to their knees.Whenever my girlfriends or guyfriends come over, I make this and I use up all my chips plus some of my roommates. Sorry, Amelia. It took some tweaking but I have turned this into an art. This can also be made in the microwave!! -- posted by College Girl

Midwest Taco Salad

Mon, 29 Dec 2008 22:15:02 -0500

A hearty recipe good any time the hankering strikes, this is my midwestern take on the classic taco salad. -- posted by Chef Curt

Crock-Pot Chicken Chili

Wed, 07 Jan 2009 01:37:14 -0500

I really wanted chili the other night, but having just gotten home from vacation, the kitchen was a little bare. So I threw what I had together in the crockpot, my husband ate himself sick with it later that night. -- posted by Toddler Chef

Chipotle Mayonnaise

Thu, 08 Jan 2009 19:48:56 -0500

This came from Bobby Flay with his Sliders with Chipotle Mayonnaise. Wish me luck! I'm making these for a Super Bowl party! -- posted by musicalfoodie

Wendys Chili - Swedish Style

Sun, 11 Jan 2009 22:15:07 -0500

This is a variation of Wendy's Chili published by Pam Walk (http://www.recipezaar.com/Wendys-Chili-17858). Adopted to 6 servings. -- posted by Aloof - The weekend Chef

Chicken and Bean Chili

Wed, 14 Jan 2009 23:37:52 -0500

Who says you have to cook all day in a crockpot. I use mine to simmer dishes such as this one so I don't have to watch the stove. If you like the flavors of green chili chicken enchiladas you'll love this recipe. I use shredded Rotiserre chicken, Northern Beans and green chiles with a few of my favorite spices to make this hearty chicken chili. What's better than smelling sauteed garlic and onion to start, infusing with red pepper and cumin adding all into a crockpot only to simmer while you do other things. In no time you have a family-pleasing main course. Adjust the heat to your tastes! Add a kick with preprared Salsa for a more intense flavor. If you like soups/chilis or stews thicker, add the cornstarch slurry. Serve with cornbread, tortillas or crusty french bread. ;) V's family favorite! I serve this Chili over leftover spanish rice that I freeze just for this dish. Mmm -- posted by Vseward (Chef~V)

Tex-Mex Beef Stew

Fri, 16 Jan 2009 00:40:39 -0500

This is great for chili lovers. If you like it spicy, you can use diced tomatoes with zesty jalapenos. Then just garnish with sour cream and lime wedges. -- posted by JackieOhNo!

Sweet Southwestern Black Bean Soup

Fri, 16 Jan 2009 19:10:49 -0500

Easy, low fat, and delish black bean soup! Created for the first time today (1/16/09). My very first posted recipe! -- posted by Nifferlicious

Vegetarian Beanless Chili

Fri, 23 Jan 2009 17:46:03 -0500

like the taste of chili but hate beans? me too! you could use real ground beef if you wanted (equivalent is 1lbs before cooking) and throw in a can of beans i suppose but i like it like this. lots of flavor, tons of healthy veggies and protein. really low fat unless you load it with sour cream and cheese. freezes really well and you can make it really fast (but not as healthy) with instant rice. feel free to throw in whatever veggies you have left over. tonight i'm adding celery, green pepper, and mushrooms! nom nom nom -- posted by spiritussancto

Mary's Tex Mex Corn Chowder

Mon, 26 Jan 2009 00:53:04 -0500

Since I moved to Germany, my only homesickness has been for US food, especially Mexican dishes & New England fare. I adapted this recipe from a basic corn chowder recipe and it came out really well. The heat is a good level - kick, but not enough to make it inedible for my German guests. :) -- posted by Schnecke

5 Ingredient Soup

Tue, 27 Jan 2009 00:23:18 -0500

Every time I make this soup, people rave about it. It couldn't be any easier, and tastes like you've slaved over the stove all day! Delicious, high protein, high fiber, low fat, low calorie! This recipe is a constant in our menu rotation. It's also what I call "Pantry Food" because everything required is stuff we always keep on hand. Perfect for a sudden cold snap that has you craving hot soup! -- posted by Lizzymommy

Chili-Cheese Mashed Potatoes

Wed, 28 Jan 2009 19:56:32 -0500

This is a recipe from Simple and Delicious Magazine, submitted by Peter Halferty. -- posted by Recipe Junkie

Vegetarian Mexican Lasagna

Fri, 30 Jan 2009 00:00:40 -0500

This is from "Vegetarian Times: Low-Fat and Fast" (highly recommended). I've made it quite a few times now, and it's a nice bit of comfort food that doesn't require meat, doesn't add on the pounds, and uses up stuff left in the fridge. I like to serve it with lime cilantro rice and salad. For a tight schedule, assemble ahead of time and refrigerate and then pop it in the oven. -- posted by EmJoMay

Crock-Pot Slow Cooker Enchilada Casserole

Sat, 31 Jan 2009 19:53:40 -0500

This is a great recipe to put together in the am and let it cook all day. The house fills with a great aroma and then you eat a flavorful meal. This recipe can be made with either the corn tortillas or flour tortillas. It comes out in a layered lasagna type way with the tortillas soft but not soggy. This recipe is one originally made by Shellie Hurrle. While there are a ton of enchilada casseroles out there this one is specifically made for the slow cooker/crockpot. Fast and easy. Enjoy. ChefDLH -- posted by ChefDLH

Vegan Chilli

Mon, 02 Feb 2009 23:58:31 -0500

I make a batch of this every Sunday. Its just from my brain, pretty standard affair. You can serve this how you like. It makes about 1200g. I have 100g in a tortilla wrap for breakfast each day, which covers me up until Saturday morning. Add anything you like guacamole, spinach anything you like. -- posted by Kirien

Turkey Chili

Sun, 08 Feb 2009 09:51:26 -0500

This chili is not too hot, it is modified from a version my mother made using ground beef. -- posted by Half Hearted Chef

Tex-Mex Chicken Pot Pie

Tue, 17 Feb 2009 11:35:37 -0500

This is a recipe that was dictated to me by a friend during lunch out. Her DH and two teen aged sons love this and it is simple as pie to make, LOL. Very versitile, you can use different cheeses, cooked beef or sauteed veges instead of chicken, and any kind of salsa you like. -- posted by KelBel

Homemade Taco Seasoning Mix

Sun, 01 Mar 2009 18:34:14 -0500

¼ cup seasoning and ¾ cup of water per pound of meat. As long as its stored in a cool, dry place it keeps forever. possible add-ins: dried jalapeños ancho chilli powder chipotle ( I always add chipotle) dried onions theyll rehydrate during cooking. This recipe will make enough for about 4 lbs of meat. This is pretty spicy stuff, if you dont like a lot heat remove some of the peppers. -- posted by Jemshui

Green Chile Chicken Pasta Bake

Tue, 03 Mar 2009 15:25:05 -0500

I was hungry, and this is what I had! Feel free to add extra veggies: celery, carrots, frozen peas, bell peppers...whatever you like! -- posted by KPD

Elder Lehman's Awesome Barbecue Sauce

Fri, 06 Mar 2009 17:22:05 -0500

This recipe was given to me while living in Argentina, however, the source is from the Lehman family in Utah. Our family has used this sauce mostly for BBQ Chicken Pizza, but we have also used it for grilled chicken served over rice. I hope you enjoy it as much as we do! -- posted by Lord Bezoar

Impossibly Easy Sweet Pulled Pork

Fri, 06 Mar 2009 17:29:50 -0500

This has become a staple in our home. We absolutely LOVE this pork. There is a restaurant chain here in Utah called Costa Vida and this is as close as we have come to replicating the sweet pork they make there for the burritos/salads/etc. -- posted by Lord Bezoar

Mexican Rice Soup

Mon, 16 Mar 2009 21:12:03 -0400

From Vegetarian Times, September 2008. -- posted by Vino Girl

Lafd Engine Co. No. 28's Vegetarian Black Bean Chili

Sat, 21 Mar 2009 02:46:58 -0400

Engine Co. No. 28, is a popular L.A. restaurant located in an historic building, which was constructed in 1912 as a Los Angeles Fire Department firehouse, which housed 2 engine companies. In 1912 LA's population was 400,000; and New Mexico and Arizona were being admitted into the Union. A trip to the restaurant, established in the 1980's has been called a "a big hug from America"; it serves American favorites and some history. Some cooking notes: although you can use canned beans equalling 4 cups, the restaurant uses dried beans starting with a one pound package which will yield about 4 cups of cooked beans. This chili is best when made one day in advance. The flavors develop better. When reheating, add water if necessary and heat slowly to avoid scorching. The recipe had been published in the Los Angeles Times, reader request column. -- posted by lynnski / LA

Fish Tacos

Mon, 23 Mar 2009 15:15:00 -0400

I love fish tacos. I love this recipe for fish tacos. From Williams Sonoma Mexican -- posted by cookiedog

Texas Style Breakfast Burritos

Tue, 24 Mar 2009 17:48:45 -0400

The only way to eat breakfast burritos in Texas. -- posted by sctdvdltl

Easy Western-Style Breakfast Quesadillas for Hungry Cowboys!

Thu, 26 Mar 2009 15:16:47 -0400

These quick & easy western-style fried egg and cheese quesadillas make a satisfying breakfast, brunch, lunch, or even a light supper! Serve with your choice of sour cream, fresh tomato slices, salsa fresca, lime wedges or guacamole. Add a cup of soup or pinto beans for cowboys with big appetites! Recipe may be doubled, tripled or quadrupled, etc. Muy delicioso!! -- posted by BecR

Spicy Turkey Chili

Fri, 27 Mar 2009 14:20:21 -0400

I came up with this recipe by combining what I loved and desired from a bunch of different chili's I found on recipezaar. I believe it is the ultimate in hearty, spicy chili's. It would probably be great with ground beef, too. **Warning - this stuff is HOT! -- posted by PBShakes

Cheese Soup With a Southwestern Flair

Sat, 28 Mar 2009 17:08:47 -0400

This soup is a delicious blend of several recipes - fabulous for a culinary holiday on a cold snowy day. -- posted by Yami Zuma

The Working Man's Fillet

Mon, 30 Mar 2009 17:55:46 -0400

This is so good! ;)I happen to enjoy eating this meat any which way! Recipe courtesy KC Masterpiece. This is such a different take on cooking and eating a fillet (filete) that I had to post it for my edifiaction. Then, when I had made it a couple of times then I made it public. -- posted by Manami

So Easy White Turkey Chili

Mon, 06 Apr 2009 21:13:22 -0400

This great tasting & super easy recipe is an adaptation of Mandi Foresters White Chicken Chili from the Rachel Ray show. The turkey gives the chili a great flavor and I also made the addition of corn niblets and extra chopped tomato to give the chili more interest. If you like yours spicier just use a hotter salsa. -- posted by bakedapple42

Wendy Richard's Chili Recipe - the Best Chili Ever!!!!!!!!!!!!!!

Mon, 27 Apr 2009 12:13:30 -0400

Are you ready for the BEST CHILI you've ever had? Only made this because I am a HUGE fan of Wendy Richard (MBE) who played "Miss Brahms" on "Are You Being Served" and she also played Pauline Fowler on "EastEnders". She recently passed away and printed her famous chili recipe on the back of her funeral program. (You can see a photo of that in here! Check out the photos for this recipe) I've had chili all over Texas and the South - I even made both recipes from "Throwdown with Bobby Flay" (both were VERY good) but I will tell you - hands down - THIS WOMAN'S RECIPE IS THE BEST CHILI I HAVE EVER HAD IN MY WHOLE LIFE! And when I say "THE BEST" I mean: "I am SO STUFFED I might explode - but I can't STOP eating this chili because it tastes so AMAZING". Ok? I tried to put it in the freezer - and ended up taking it out 10 minutes later and eating it again. Today I had it for breakfast on eggs, and lunch and dinner! Can't wait to have more tomorrow! I'm NOT sharing this batch with ANYONE! But I will share the recipe! VERY URGENT/IMPORTANT: THE WHOLE SECRET OF THE RECIPE IS IN THE SCHWARTZ BRAND CHILI MIX!!!!!!!!!!!!!!! Use any other brand and it will only be a 2-3 star recipe! If you are in the USA the "Schwartz" brand chili mix in this recipe can be ordered online from www.Distantbrits.co.uk or any other British food sites. PLEASE ONLY use "Schwartz" brand if you want this to come out a 5 STAR recipe- if you use any other brand, like "El Paso", "Chichi's" "Ortega" or "McCormicks" it will be disappointing because those 4 brands I just named are nothing but salt and chemicals with very little spices. I HAVE MADE THIS RECIPE WITH THOSE 4 OTHER BRANDS, JUST TO COMPARE -WHICH IS HOW I KNOW, IF YOU USE ANYTHING BUT SCHWARTZ - IT'S GOING TO BE A DISAPPOINTMENT. PLEASE TRUST ME - IT'S SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO WORTH IT TO SEND AWAY FOR THE SCHWARTZ BRAND, YOU CAN GET THE SCHWARTZ CHILI MIX IN 2 DIFFERENT HEATS: MEDIUM/MILD AND HOT. I PROMISE YOU - IF YOU ORDER THE SCHWARTZ AND DON'T THINK THIS WAS A 5 STAR CHILI - SEND ME AN EMAIL AND I'LL PAY YOU BACK FOR THE COST OF BUYING THE SCHWARTZ. OK? If you can't find the British "Schwartz" brand, send the lady at distantbrits.co.uk an email requesting it. Tell her which kind of heat you want., "McCormicks" brand in the USA is very disappointing - even the "hot", it's not spicy and the taste really is missing something important. I even tried adding more cumin, and fresh Jalepeno's but McCormicks - it's just NOT AS GOOD as Schwartz, so - if using McCormick's- please know - you've been forwarned: it's not going to be a 5 star chili. If you're in the UK - you should have no problem finding this product. ALSO - careful when ordered because the recipe calls for 4 Schwartz chili. That means chili MIX - NOT 4 bottles of chili powder!!!! (I say be careful because Schwartz also makes chili powder, and you don't need 4 bottles of chili POWDER for this LOL!) I used the HOT Chili Mix, but Wendy specifed "Mild". Get whatever heat you are comfortable with. Be FOREWARNED: If ordering the "Hot" - just because it's from England doesn't mean it's not as hot as you think. While it is the most delish chili mix, It is 5 ALARM Texas hot!!!!! And this is coming from a gal who drinks "Franks Red Hot" straight out of the bottle whenever I have a craving! The mild is "mild" and also extremely delish. Menier's Chocolate is VERY hard to find if you live in the USA. I could only find 1 place online that sells it (Distantbrits.co.uk) Otherwise, use a VERY DARK (Swiss is preffered). When you open the Menier - the actual chocolate says "Nestle", so I guess you could get bittersweet or semi-sweet Nestle. Just don't use Hershey (ugh!) When it smells ready - eat it. You don't HAVE to simmer for 3 hours, as directed by Wendy. (Personally, I couldn't wait that long, it smelled too good) It even tastes amazing room temp hours later! I promise you - if you make this recipe EXACTLY as is - with NO SUBSTITUTIONS ON THE CHILI MIX (you CAN make substitutions on the chocolate)- Your tastebuds will think you've died and gone to heaven. I can see why Wendy would leave such a fantastic Chili recipe on the back of her funeral program - people were probably begging her for years for this recipe. When I make this for the next Texas chili cook-off - this WILL win 1st place - and I will give Wendy Richard all the credit since it is her recipe. Huh! Who'd have thunk the best recipe for Chili would come from ENGLAND!?????!!!!!! R.I.P. Wendy - and I thank YOU for all the years you've made me laugh and cry and for the gift of this AMAZING Chili recipe! I will be entering it into contests in your memory! I also hope all the people here will make this and enjoy it and it becomes a family favorite! -- posted by BBCFan

Grilled Steak Tacos With Avocado Salsa

Tue, 28 Apr 2009 01:28:43 -0400

Some of my friends got together and decided to cook me a special meal before the end of tax season. So they would check out my mail, for my magazines and then they would replace them a day or two later and I was none the wiser. The dietician, Allison, was the chief conspirator and they were able to pull it off! She loves Mexican food and has been teaching me all about it. They made me these at about 2:30 yesterday afternoon and were they delicious. :) We had a ball! There were just a few of us and then about 5pm I went back to work! They then gave me a copy and asked me to check here on zaar and if it wasn't would I post it & voilá!! The recipe is From: Hotel Cooking Schools in F&W Magazine, May 2009 edition.Chef Gonzalo Martinez grills the chorizo, the cheese and even the chiles in the salsa (and it does make a difference!). His Chef tip is to thinly slice the flank steak across the grain to keep it tender.(Yummy) ;) -- posted by Manami

Pork Chili Verde

Sat, 02 May 2009 03:10:17 -0400

Pull out the surgical gloves for this one- lots of chile chopping that leads to great flavor, and a mild heat that tingles your tongue but will burn your fingertips! I made this for my own chile verde cookoff. My DBF chose this one as the winner, and I went with recipe #369095 as my favorite. I mixed the two together and shared it with my colleagues who eagerly ate some for lunch and then brought home little bowls to share with their families. I'm happy they thought it was good enough to share- I hope you enjoy it too! Chile Verde always tastes better the second day! Adapted to include less chicken stock (down form 4 1/2 quarts) From the foodnetwork. -- posted by cookiedog

Grilled Tex-Mex Chicken Sandwich

Tue, 05 May 2009 01:06:54 -0400

Why go for the same old grilled cheese sandwich when you can have this flavorful sandwich instead? Even better served with an ice cold Mexican beer. -- posted by JackieOhNo!

Pineapple Shrimp Rice Bake

Wed, 06 May 2009 00:34:14 -0400

Came from the "Taste of Home" Hearty stews & casseroles. A great tasting casserole. -- posted by Chef #1259688

Southwest Taco Dip

Fri, 08 May 2009 01:46:35 -0400

This is an all-time party favorite. You can adjust it to be as mild or spicy as you would like. So far I have not had a guest not enjoy the dip during our gatherings! -- posted by LatinSunshine

Nachos De Chili's Grill Copycat

Fri, 08 May 2009 11:43:53 -0400

Nachos cooked on tostados with beans, chili and cheese. Great for the game with cold beer. This is really good with leftover fajita meat, shredded chicken, cripy bacon, bbq brisket, pulled pork or taco meat. Another twist is subsitute chopped chipotles in adobo sauce instead of sliced jalepenos. You can always cut the tostados after pulling from oven and let guest apply thier own toppings. -- posted by sctdvdltl

Best Ever Potato Casserole Cullen Baker Country Sampler

Fri, 29 May 2009 02:02:44 -0400

Texas Recipe thanks to Velda Adcock -- posted by College Girl

Healthy Taco Casserole

Mon, 08 Jun 2009 02:26:02 -0400

Based on chef #29667's recipe #155186, but tweaked to fit my new healthy eating program :) -- posted by puppitypup

Mexicorn and Cream Cheese Dip

Mon, 15 Jun 2009 18:27:52 -0400

Warm dip made with Cream Cheese, Chilies, Mexicorn -- posted by Miss Ambrosia

Cilantro Grand Margarita

Sun, 28 Jun 2009 13:33:20 -0400

This top shelf margarita is to enjoy with the perfect Tex mex meal. Hey if you don't enjoy cilantro or margaritas don't make these! I love both and I loved these! Oh! Yes these are STRONG! -- posted by ~Rita~

Mango Grand Margarita

Wed, 01 Jul 2009 11:48:57 -0400

Mango lovers beware. This is yummy and addictive. -- posted by ~Rita~

King Ranch Chicken (Cotton Country Collection Cookbook)

Tue, 14 Jul 2009 01:41:42 -0400

The cookbook is the publication of the Junior Charity League of Monroe, Louisiana. This is great for OAMC--you can even OAMC it in stages...broth, chicken, vegetables. In my family it is the go-to funeral covered dish, the dish we bring when a relative of a family friend dies. I alter it a bit from the recipe, and to me (even though it may not be the "authentic" or "original" King Ranch Chicken) it is the ONLY King Ranch Chicken! There are some on here that are close to the recipe, but there always seems to be a difference in the layering/mixing of ingredients. The cookbook lists it as "A Mexican party must!" Below is the text of the recipe (with my few variations in parentheses or in notes). Preparation time includes the making of the stock, etc. -- posted by JanieTeachGal

V's Southwestern Pasta Salad

Wed, 22 Jul 2009 01:19:37 -0400

If you like a citrus based dressing with rotini pasta, give this one a try. I make this salad for a nice refreshing twist for pasta salad. This is one of our family favorite Southwestern Salads. Enjoy as a side dish or add cooked chicken and make it a meal in one! Served chilled Bueno ;) -- posted by Vseward (Chef~V)

Black Bean, Sweet Potato Chili

Mon, 27 Jul 2009 18:56:02 -0400

This recipe has a savory delicious taste and the avocados add a nice creamy texture! This is one of our family favorites! -- posted by GoodNurture

South-Of-The-Border Hash

Tue, 18 Aug 2009 17:02:08 -0400

This is a spin off of my dad's old "goulash" recipe. I've been making this for ages and recently a friend told me I needed to post it on Zaar. So simple, savory and yes satisfying. I added green chilies and some garlic and a secret ingredient ..... shhhh don't tell the family, I used salsa ;) They love it so here it is. *favorite* -- posted by Vseward (Chef~V)

Vegetarian Bean and Lentil Tacos

Mon, 31 Aug 2009 11:27:56 -0400

I am really trying to eat less meat these days. I was looking for something quick to make but without bouncing back to cooking meat. I looked around at what I had in my cupboards and fridge and came up with these. We enjoyed the way they turned out and will for sure have them again. I suspect this would make a nice tortilla filling too. -- posted by Sarah_Jayne

Cheesy Beef Burritos

Tue, 08 Sep 2009 18:12:34 -0400

A filling, quick and easy lunch or dinner that my teenage son and friends love! Some of the measurements are an estimate and you should adjust according to taste and how many burritos you are making. -- posted by FeelinYummy

Turkey Taco Chili

Thu, 17 Sep 2009 15:41:17 -0400

Chili Meets taco soup. Tasty treat for a rainy day! -- posted by Korkin'

Green Hell Chili Verde With White Beans and Pork

Sun, 11 Oct 2009 02:49:15 -0400

Another long prep recipe, this hearty and spicy stew is an excellent part of a harvest meal or just perfect for colder days. All of my recipes take a while and produce copious amounts of leftovers, and lend themselves to quick meals later. Green Hell Chili Verde with White Beans and Pork is no exception. Everything from scratch, whenever possible. Adjust the heat by either adding or subtracting fresh jalapeno peppers. Green tomatoes can substitute for tomatillos, or use both if you want. The beans need to be white, but Great Northern beans work really well. Corn flour or wheat flour are important - using cornstarch makes it slimy. Better Than Bouillon makes an excellent Ham Stock concentrate (FYI). -- posted by E. J. Hilden

Easy Southwestern Macaroni

Tue, 13 Oct 2009 15:40:05 -0400

What I imagine southwestern macaroni would taste like...a little twist on classic mac n cheese, if you will. Feel free to make your own cheese sauce and spice it however you'd like, but the point of this recipe is being too lazy to do so. :D -- posted by the80srule

Tortilla Soup With Chicken & Veggies

Fri, 16 Oct 2009 17:43:37 -0400

During our first storm of the season, I decided to make Tortilla Soup. I had never made it before. I found a recipe to work from, added and omitted a few things, and came up with this. It was a hit. Most of the things I cook are too spicy for some people, but I think this turned out perfect. My local grocery store offers freshly cut raw chicken and veggies, specifically for fajitas. It is a perfect way to cheat on the prep time. -- posted by JaLinGra

Sweet Potato Hash

Sun, 13 Dec 2009 20:25:57 -0500

Based on http://www.eatingwell.com/recipes/sweet_potato_corn_black_bean_hash.html which is slightly different. They suggest garnishing with fresh cilantro, lime, and fresh ground black pepper. Things we haven't tried yet: adding sweetener, adding more seasoning, adding peppers. -- posted by Michelle from Central Time

Nacho Soup

Thu, 31 Dec 2009 18:34:11 -0500

what do you call soup that isn't yours? better guard this one. can also be made with less milk and call it a dip -- posted by spiritussancto

Mama-Lee's Cold Chaser Chili

Sat, 02 Jan 2010 10:28:11 -0500

This chili is great if you have a cold and need some help clearing up your congestion,( so it's a little on the spicy side, yum!) Or want to relax on a cold day with a hot bowl of delicious chili -- posted by Chef #1500320

Southwestern Shepherds Pie With Chicken and Chili Mashed Potato

Sun, 03 Jan 2010 12:46:57 -0500

A southwestern spin on traditional Sheperd's Pie. -- posted by swissms

Green Chili Mac & Cheese

Sun, 03 Jan 2010 16:25:20 -0500

Green chiles kick up this Mac & Cheese. You could add some grilled chicken. -- posted by swissms

Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole

Mon, 11 Jan 2010 08:54:15 -0500

This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce..........sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! I topped this with a dollop of sour cream and dressed it with chopped jalapeno peppers, parsley and a little chopped coriander (cilantro) for a perfect cold weather lunch. I devised this recipe especially for the Two for One Leftovers event in the Cooking Photo's Forum. Please adjust the chilli powder to your own requirements. I like spicy food but Malcolm does not, so I topped mine with loads of chopped jalapeno peppers and a sprinkling of chipotle chilli powder!! NB: I used Spanish chorizo sausage, which is cured; if you are using fresh chorizo sausage, it needs to be browned beforehand.(I made this original recipe with leftovers from KissKiss's Recipe #368069. However, ANY cooked chicken will do for this!) -- posted by French Tart

Super-Easy Southwest Soup

Wed, 13 Jan 2010 18:46:28 -0500

This can be thrown together from common items in your panty, fridge, or freezer. Leftovers work great, too! This is great for a rushed weeknight. -- posted by SpanishRapunzel

Easy Taco Soup

Thu, 14 Jan 2010 11:50:08 -0500

I haven't tried this yet, but i don't want to forget it because it looks so easy! I got the recipe from the campbell's website. I also want to try it with a can of Rotel instead of the chiles. -- posted by Marmaduke2

Deb's Smoky Chocolate Lime Chili

Mon, 18 Jan 2010 19:30:32 -0500

A complex and delicious stovetop chili casserole that I have developed over the years. I hope you will try it and enjoy it as much as my family and I do. Remember, you are in control of the flavours and balances in this dish; go with your tastes and adjust the ingredient amounts as you see fit. -- posted by barrdbarrbarr

Frito Pie

Tue, 02 Feb 2010 00:19:39 -0500

More of a meal than a snack. -- posted by Banriona Aeval