Recipezaar: Southwestern U.S.,Historical/Traditional recipes

Campbell's Vegetable Beef Soup

Mon, 14 Apr 2003 20:42:53 -0400

From Copykat.com (http://www.copykat.com) -- posted by JustaQT

Cheesecake Factory Romano Chicken

Mon, 14 Apr 2003 20:43:28 -0400

Megan K. Devolve created this recipe, she suggests you serve this with spaghetti sauce, but she states they are sinful with Alfredo Sauce. From Copykat.com (http://www.copykat.com) -- posted by JustaQT

Chili's Awesome Blossom

Mon, 14 Apr 2003 20:43:55 -0400

This is similar to Chili's Awesome Blossom. From Copykat.com (http://www.copykat.com) -- posted by JustaQT

Chili's Chicken Enchilada Soup

Mon, 14 Apr 2003 20:44:25 -0400

This recipe may be halved. Masa Harina is a type of corn flour. It is found at most grocery stores in the flour section. From Copykat.com (http://www.copykat.com) -- posted by JustaQT

Chili's Salsa

Mon, 14 Apr 2003 20:45:27 -0400

You can make this sauce easily at home. From Copykat.com (http://www.copykat.com) -- posted by JustaQT

Chinese Buffet Style Donuts

Mon, 14 Apr 2003 20:45:45 -0400

We have all enjoyed these simple to make donuts. Now you can make them at home. From Copykat.com (http://www.copykat.com) -- posted by JustaQT

Domino's Dipping Dots

Mon, 14 Apr 2003 20:46:09 -0400

This is a popular dessert item on their menu. These are very tasty and make up a bunch! From Copykat.com (http://www.copykat.com) -- posted by JustaQT

Wayne's Tucson Guacamole

Sat, 17 May 2003 20:05:59 -0400

My wonderful late father-in-law taught me his favorite way to make guacamole many years ago. I wasn't too sure about the dill pickle and juice he added, but it is really good. This is the only way I make it, and my hubby too when he is in a cooking mood. We hope you enjoy it. -- posted by peppermintkitty

Grilled Chicken with Jalapeno Sauce

Mon, 02 Jun 2003 20:04:19 -0400

Haven't tried this one yet, got it off the internet. -- posted by Jess Scefing

Burnt Tongue BBQ Sauce

Fri, 18 Jul 2003 20:02:45 -0400

This bbq sauce has a nice sweet flavor combined with a spicy kick. If you fix your ribs the way I have suggested, I guarantee you will have the most tender, delectable ribs you've ever eaten. These ribs are a huge hit at parties and family gatherings, I have yet to find someone that didn't fall head over heals for them! 1 quart will coat 4-6 lbs. of pork spareribs -- posted by The Crazy Chef

Cheese Bread

Mon, 04 Aug 2003 20:09:32 -0400

. -- posted by Mimi Bobeck

Classic Coleslaw

Mon, 04 Aug 2003 20:09:36 -0400

. -- posted by Mimi Bobeck

Chili Beans

Mon, 04 Aug 2003 20:09:40 -0400

. -- posted by Mimi Bobeck

Buttermilk Pancakes

Mon, 04 Aug 2003 20:10:00 -0400

. -- posted by Mimi Bobeck

Doughnuts

Mon, 04 Aug 2003 20:10:07 -0400

. -- posted by Mimi Bobeck

Mediterranean Brisket *adopted

Wed, 20 Aug 2003 20:00:13 -0400

(QDM's comments: The recipe as is, is very high sodium due to the corned beef. Substitute a plain brisket, or other large cut, and it will be a real keeper. We loved the taste and will make it again with uncured meat. I did soak the beef in several changes of water, but there is no way to get all the cure out.) Original poster's comment follow... This recipe is from The Complete Meat Cookbook (Houghton Mifflin, 1999) The addition of the sun-dried tomatoes gives it a unique Mediterranean flavor. When I served this dish for the first time, all my guests and family said this was the best brisket I'd ever cooked. The sauce is wonderfully rich and dark. The meat is fork-tender, yet not falling apart, and very easy to slice. This recipe is modified slightly from the original to satisfy my own personal taste. The original recipe used a lean brisket costing $7.50 a pound. I used a supermarket brisket costing $0.98 cents a pound. I don't know what the expensive brisket tasted like, but I don't see how it could be better that the one that I prepared. A trimmed brisket seems to be less juicy that one that has the fat left on while smoking. -- posted by Queen Dragon Mom

Dutch Oven Style Barbecued Brisket

Thu, 21 Aug 2003 20:01:12 -0400

Barbecued Brisket Dutch oven style. -- posted by Old Magic1 Barfield

Chargrilled Chicken

Thu, 21 Aug 2003 20:03:50 -0400

-- posted by Old Magic1 Barfield

Braised Brisket With Onions & Garlic

Thu, 21 Aug 2003 20:03:53 -0400

-- posted by Old Magic1 Barfield

Barbecued Bear

Thu, 21 Aug 2003 20:04:02 -0400

-- posted by Old Magic1 Barfield

Barbecued Emu, Ostrich or Kangaroo Fillet

Thu, 21 Aug 2003 20:04:07 -0400

-- posted by Old Magic1 Barfield

Canadian Braised Partridges

Tue, 30 Sep 2003 20:56:17 -0400

Good with wild rice, orange-grapefruit salad, and hot rolls. -- posted by Iowahorse

Braised Caribou

Tue, 30 Sep 2003 20:56:17 -0400

Wonderfull on chilly nights. -- posted by Iowahorse

Breaded Pronghorn Cutlet

Tue, 30 Sep 2003 20:56:18 -0400

Wonderfull use for Antelope -- posted by Iowahorse

Deep-Fried Wild Turkey

Tue, 30 Sep 2003 20:56:20 -0400

Better than you can Imagine! Cook Time varies.. -- posted by Iowahorse

Iowa Grilled Breakfast Quail

Tue, 30 Sep 2003 20:56:21 -0400

Suprise your guests with this treat. -- posted by Iowahorse

Grilled Antelope Steak

Tue, 30 Sep 2003 20:56:22 -0400

-- posted by Iowahorse

Bison Stew

Tue, 30 Sep 2003 20:56:23 -0400

-- posted by Iowahorse

Chili Pheasant

Thu, 02 Oct 2003 19:59:51 -0400

Yes,..it's just as good as it sounds! -- posted by Iowahorse

Dove Hash

Thu, 02 Oct 2003 19:59:53 -0400

-- posted by Iowahorse

Sauced Up Doves

Thu, 02 Oct 2003 19:59:55 -0400

No,...not AA ready birds. -- posted by Iowahorse

Joe's Grilled Dove

Thu, 02 Oct 2003 19:59:57 -0400

From my buddy Joe -- posted by Iowahorse

Ostrich Chili-Corn Tamale

Thu, 02 Oct 2003 20:00:02 -0400

-- posted by Iowahorse

Venison - Vegetable Bake

Fri, 10 Oct 2003 20:00:22 -0400

-- posted by Iowahorse

Elmer's Mustard Fried Venison

Fri, 10 Oct 2003 20:00:30 -0400

A baked potato and a green dinner salad rounds out a delicious meal. -- posted by Iowahorse

Deer Camp Roast

Fri, 10 Oct 2003 20:00:31 -0400

-- posted by Iowahorse

Deer in Beer

Fri, 10 Oct 2003 20:00:32 -0400

Unique -- posted by Iowahorse

Iowa Fried Venison Heart

Fri, 10 Oct 2003 20:00:33 -0400

Very Good! -- posted by Iowahorse

Venison Salami

Fri, 10 Oct 2003 20:00:35 -0400

Someone sent me this a while back,..it's very good! -- posted by Iowahorse

Joe's Favorite Elk Sausage

Fri, 10 Oct 2003 20:00:36 -0400

From Joe -- posted by Iowahorse

Squirrel Mulligan

Fri, 10 Oct 2003 20:00:46 -0400

Of course it's good! -- posted by Iowahorse

Onion-Cheese Dip Mix

Fri, 10 Oct 2003 20:00:52 -0400

Great for get-togethers -- posted by Iowahorse

Old Fashioned Parched Corn

Tue, 14 Oct 2003 20:00:28 -0400

Yup,..that's it all right. -- posted by Iowahorse

Mohave Mesquite Bread

Tue, 14 Oct 2003 20:00:32 -0400

Here's something you don't find often. Good too. -- posted by Iowahorse

Salsa Vinagreta

Thu, 30 Oct 2003 20:01:59 -0500

-- posted by Iowahorse

Salsa From Cuddles The Boxer Dawg!

Fri, 31 Oct 2003 19:59:47 -0500

The most loveable dawg wants to share this! -- posted by Iowahorse

Atlanta Falcons Chipotle Wings of Fire

Fri, 31 Oct 2003 20:00:34 -0500

A buddy e-mailed me this a few years ago,.I really like it. -- posted by Iowahorse

Mississippi White Salsa Dip

Fri, 31 Oct 2003 20:00:40 -0500

Serve with blue corn tortilla chips. -- posted by Iowahorse

Moose Stew

Sat, 01 Nov 2003 20:01:21 -0500

Great stew,..ad at least 15 min. to cooking time. You'll see why in recipe. -- posted by Iowahorse

Aunt Carolyn's Moose Pot Roast

Sat, 01 Nov 2003 20:01:22 -0500

This one from down home. She got this off the 'net somewhere,..but it is sooo good I call it all hers. -- posted by Iowahorse

Easy Moose Rump Roast

Sat, 01 Nov 2003 20:01:23 -0500

So nice you'll try it twice. -- posted by Iowahorse

Moose Roast with Cranberry Gravy

Sat, 01 Nov 2003 20:01:23 -0500

Times will vary. -- posted by Iowahorse

Captive Canyon Moose Roast

Sat, 01 Nov 2003 20:01:25 -0500

Time does depend on thickness and cut of meat. -- posted by Iowahorse

Caribou Roast in Gin

Sat, 01 Nov 2003 20:02:00 -0500

Right Tasty! Cook times vary with roast size. -- posted by Iowahorse

Orange Glazed Caribou Roast

Sat, 01 Nov 2003 20:02:02 -0500

A friend found this on the net and had me cook it. A very good use for Caribou roast. -- posted by Iowahorse

Grouse with Pear Sauce

Sat, 01 Nov 2003 20:02:08 -0500

-- posted by Iowahorse

Red Mountain Barbecued Bear

Sat, 01 Nov 2003 20:02:14 -0500

Tender,..but time will vary with each roast. That's the Game game. -- posted by Iowahorse

French Fried Skunk

Tue, 04 Nov 2003 20:00:11 -0500

Not for everyone, but good. -- posted by Iowahorse

Oven-Braised Teal

Tue, 04 Nov 2003 20:00:12 -0500

Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit -- posted by Iowahorse

Spiced Bear Roast

Mon, 10 Nov 2003 20:01:00 -0500

-- posted by Iowahorse

Turkey and Dressing Casserole

Mon, 10 Nov 2003 20:01:02 -0500

-- posted by Iowahorse

Duke's Barbecued Ribs

Tue, 11 Nov 2003 19:59:48 -0500

Fo' Shizzle! -- posted by Iowahorse

Passed Down Fredericksburg Fresh Peach Cobbler

Mon, 17 Nov 2003 20:00:04 -0500

This is an old Texas favorite. So yummy and easy. -- posted by robinjoy

Artichoke and Parmesan Cheese Dip

Tue, 30 Dec 2003 20:00:15 -0500

Good for get-togethers. -- posted by Iowahorse

White bread

Sat, 31 Jan 2004 20:00:51 -0500

-- posted by Petra Boettcher

Southwestern Pizza

Mon, 16 Feb 2004 20:00:26 -0500

Credit goes to Caroline Grooms from Dickinson, North Dakota - Blue ribbon winner of the 2003 Country Woman Cooking Contest! -- posted by CountryLady

scrumptious beef brisket

Thu, 04 Mar 2004 19:59:55 -0500

i got this recipe from a recipe site called annies and it's a very tender and tastey brisket. super east to make.you'll love it. -- posted by LeahG

Chicken Filling for Burritos and Tacos

Thu, 27 May 2004 19:59:16 -0400

Just like the Mexican Restaurants! -- posted by Barenaked Chef

Cactus Shrimp With Cactus-lime-butter Sauce

Mon, 01 Nov 2004 20:00:07 -0500

A recipe by Jay's Mestena as presented in Texas Monthly in response to a recipe request. -- posted by Molly53

My Pot Roast

Wed, 06 Apr 2005 12:23:40 -0400

My grandmother gave this recipe to me and my family and I just loved it. -- posted by Squishy026

Gourmet Huevos Rancheros

Mon, 11 Jul 2005 16:04:27 -0400

Eggs paired with zesty salsa and warm corn tortillas create a hearty breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro, green onion and sour cream make up the CIA's interpretation of this dish. To complement the heat of this spicy combination, serve with a side of chilled sliced fruit. The following recipe suggests fried eggs, although you can prepare them scrambled or poached. The rich and creamy texture of the avocado supplies a flawless garnish. This recipe is from The Culinary Institute of America's Cooking at Home with the CIA. -- posted by NcMysteryShopper

Yummy Fast Punch

Mon, 03 Oct 2005 16:12:47 -0400

A great punch I invented when I didn't quite get my fill at a wedding shower. -- posted by moot0009

Territorial Chile Posole Stew

Thu, 01 Dec 2005 13:53:09 -0500

Posole is lime-treated corn kernels, called "hominy" in many parts of the country. Posole comes in many different forms with the most popular being canned. This recipe calls for dried which is widely used in New Mexico. The dried is more flavorful because as it cooks it will absorb the spicy cooking liquid. In fact, towards the end of the cooking time, posole will "pop" and become fluffy flowers with a rich corn taste and soft chewy texture. The recipe is adapted from Real New Mexico Chile by Sandy Szwarc. If you can't get the dried you can sub a 29 ounce can drained. -- posted by PaulaG

Champurrado (Mexican Hot Chocolate)

Wed, 14 Dec 2005 18:32:55 -0500

This recipe is from the Nestle Very Best Baking. Champurrado is a tradition in my part of the world on Christmas morning with tamales and sweet bread. -- posted by PaulaG

Death Chili

Thu, 02 Feb 2006 22:53:59 -0500

This is my personal favorite and my own creation...The purpose was to make a chili that no one would say it wasn't hot enough...You can bring down the heat by not adding the jalapeno or habaneros. -- posted by Johnny B

Posole With Chicken & Pork

Wed, 24 May 2006 22:11:58 -0400

Posole or Pozole (both spellings are correct). This is a traditional Southwestern savory stew made with a specific variety of corn , pork chicken and/or beef and green chile. Its a hearty, authentic meal, perfect for anytime. This recipe is derived from #8545, but I made so many changes I decided it was worthy of a new recipe especially since it turned out so wonderful and it's a healthier version. -- posted by Wing-Man

Mini's Chicken Chili

Tue, 27 Jun 2006 15:10:01 -0400

I tried a few recipe's to make this and combined the flavors I liked from all of them and found this really easy and yummy recipe. An electric can opener is handy with this recipe. -- posted by mini_1

Smokey Turkey Almond Mole

Mon, 30 Oct 2006 17:52:49 -0500

This is an old Cooking Light recipe and it's a fantastic way to use some of that leftover Thanksgiving turkey. One of my absolute favorite recipes. -- posted by greysangel

Mexican Rice

Thu, 09 Nov 2006 17:32:15 -0500

This is my mothers recipe. Make sure to use a generic brand white rice. It may look runny at first but once it cools it thickens. -- posted by Jan #7

Cheesy Potato and Green Chili Breakfast Casserole

Fri, 17 Nov 2006 20:51:40 -0500

I got this recipe online after searching for something my stomach was craving!!! You can any kind of cooked breakfast meat you like. Also can be made into breakfast burritos! -- posted by Charmie777

Ultimate Cranberry/Apple/Raisin Chutney

Fri, 24 Nov 2006 22:07:36 -0500

Simple, easy, and just plain Yummy. A recipe from Oceanspray but tweaked some. This is a must have!!! -- posted by Angela Marie

Mad Dogs Southwestern Potato Latkes

Sun, 10 Dec 2006 11:37:33 -0500

Traditional Potatoe Pancakes with a decidely Southwestern Flair. Easy enourmously, tasty, explosion of flavor. If you like Tex-Mex Southwestern fair....and happen to celbrate Chanuka, than this is for you!!!! -- posted by R. Warren Meddoff

Almendrado the Mexican Flag

Mon, 14 May 2007 22:07:01 -0400

This is a Mexican dessert recipe also a Southwestern recipe the colors of the Mexican flag! Light and airy. Making this great after a heavy meal. Serve as is or on a bed of Recipe #309365 using the egg yolks from the whites used in this recipe. -- posted by ~Rita~

Hot Stuffed Mama Burger

Sun, 27 May 2007 23:50:13 -0400

We're talking a great-tasting burger!!!! HOT STUFFED!!! That's right...the fantastic flavors are both inside and out on this Good' Lookin' Burger!! This is truly a taste of the American West---the sweetness of Hawaiian pineapple, the bite of the California green chiles and the aroma of Walla Walla onions! WhoooooWeeeee you're gonna love it!!! Created by the Good Lookin' Cookin' Mamas for the Zaar World Tour III! -- posted by Charmie777

Fajitas - Arrachera - Grilled Skirt Steak

Mon, 11 Jun 2007 22:24:08 -0400

This is a dish taught to my dh and me by a dear friend who was born and raised in Mexico and who's father was from Central America. This is how his family has grilled skirt steak for years in Mexico. The ingredients may be updated a little to be a little more accessible to us in the USA but this is the same recipe and method used by his family for generations! (The soy sauce is a recent AND YUMMY addition) I even saw an Alton Brown show recently in which he used this same method! The hair dryer is a new generation update- in the 'old days' they just fanned the flames to rid the ashes. UPDATE: 9/2009 Due to a review that this was a little to sweet I have edited the recipe with that in mind. Please adjust the amount of onion and sweetness to your personal taste. Thanks Steph for the input! I do appreciate it! I always enjoy others opinions and ideas! -- posted by mama's kitchen

Jalapenos Stuffed With Chorizo and Cream Cheese

Sun, 26 Aug 2007 23:18:08 -0400

Traditional Tex Mex appetizer. From the cookbook, New Texas Cuisine by Stephan Pyles. -- posted by Vicki in CT

One Shot Smokin', Huntin' and Fishin' Outdoor Cookin' Sauce!

Wed, 29 Aug 2007 23:14:32 -0400

The "One Shot" is a generous slug of Bourbon whiskey, (My husband's favourite tipple after Scotch Whisky!) which I think really gives this sauce a lovely mellow feel to it. The "Smokin'" comes from the addition of liquid smoke and chipotle peppers, and the rest of the title tells you this is GREAT if used whilst cooking meat, poultry, sausages or fish OUTDOORS, preferably over wood or coals! I devised this barbecue/marinade sauce some time ago, and I have decided to post it now, in order to enter the Grilling and Barbecue Forum's BBQ sauce contest! I hope you enjoy this as much as we do - happy OUTDOOR cookin'!! N.B. Quantities listed fill a large jam jar, about 20 fluid ounces - you can cut back on the ingredients to suit your requirements, but it does keep very well in the fridge. -- posted by French Tart

Salt Free Southwest Seasoning Mix

Sat, 15 Sep 2007 06:57:03 -0400

I prefer a seasoning mix that doesn't contain already salt, so here's one I enjoy. It works well as a meat/poultry/fish rub or as you would use chili powder. Great added to taste to your salsa, chili, tacos, tostadas, refried beans, burritos, enchilada sauce, flour dredges, what have you. Very flexible to use! :) -- posted by Julesong

Mexicali Meatballs

Tue, 18 Sep 2007 23:42:24 -0400

I found this awesome little recipe in a small cookbook I found in a second-hand store entitled "A Taste of Mexico," which contains several recipes shared by home economics teachers from California. I hope you enjoy these hot and spicy little meatballs as much as my family and friends did. -- posted by Happy Hippie

Kicks Like a Mule - Mexican Jalapeno and Cornbread Muffins!

Thu, 29 Nov 2007 01:44:28 -0500

These lovely little cornmeal muffins have quite a kick to them, it's the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack - split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already! -- posted by French Tart

Mexican Christmas-Wedding Cookies

Tue, 18 Dec 2007 19:54:51 -0500

These addictive little cookies are a Christmas version of the popular Mexican wedding cookies. -- posted by lynnski / LA

The Towering Inferno! Chilli, Coconut and Coriander Pork Burger

Mon, 07 Jul 2008 03:02:15 -0400

This is one of my own burger recipes; I made this up one evening when we both fancied a burger, but we also wanted one with a bit of a kick, plus I needed to use up some pork sausage meat! It is such an easy recipe and yet it delivers on taste - PLEASE adjust the heat to your own requirements; it is also a very BIG burger, hence the name! Serve this burger in a standard burger bun, maybe in a ciabatta roll, or with flat breads. A side salad and baked jacket potato would also fit the bill if you are very hungry. I am very proud to say that one of my photos of this burger came first in the Bring on the Burgers Photo Competition. The photo was called Blinded by the Light, and is the photo taken indoors with the strong back light. I won a Recipezaar apron, which I now wear all the time whilst I grill and barbeque! NB: You MUST use high quality, high meat content sausage meat or sausages for these burgers; the cheaper high fat content ones, will JUST not work at all! -- posted by French Tart

Cornbread....with a Twist!

Wed, 24 Dec 2008 16:36:54 -0500

This recipe has been a family favorite for years. It's just as good room temp as it is warm, and even better the second day! -- posted by Less Than A Chef ;-)

Peanut Butter Balls

Tue, 30 Dec 2008 00:55:11 -0500

Delicious 1 inch balls of heaven -- posted by MorMor Chef #583296

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

Smoky Guacamole

Sat, 04 Jul 2009 14:22:41 -0400

A smoky dip made with chipotle in adobo sauce. Use as a spread or for a dip. -- posted by ~Rita~

Josefina's Pumpkin Empanaditas

Mon, 05 Oct 2009 17:06:54 -0400

This recipe is Pumpkin Empanaditas from "Josefina's Cook Book". This was a cookbook that is (no longer) published in conjunction with Pleasant Company's Josefina doll. -- posted by Anissa Wolf

K-Jon Black Bean Chipotle-Lime Chili

Sun, 11 Oct 2009 03:22:49 -0400

A very unique tasting chili of smoke and citrus. Peerfect heat to wow the crowd! -- posted by K-Jon Chef

Gf Biscochitos

Thu, 15 Oct 2009 15:52:06 -0400

These are one of my son's favorites. He requests them every Christmas. Great anise-tasting butter cookie. You won't be able to tell there's no wheat. Free of peanuts and nuts too so it's a nice change for kids on restricted diets. -- posted by Cookin' on the Prairie

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