Free Recipes Archive
EXECUTIVE CHEF CHRIS WARD For the pecans: 6 egg whites 2/3-cup sugar 3 cups pecan halves Soy mint dressing: 3 fresh Thai chili peppers, seeded and finely minced 3 medium cloves of garlic finely chopped 6 tablespoons rice vinegar 6 Read More …
Jicama salads are favorites for those watching their weight. The dressing contains no oil. Mexican salads are similar to salsas. When this salad is finely chopped it makes a fine fresh salsa. In the Fall when pomegranates are in season, Read More …
2 cucumbers 1 Jicama 4 In Diameter 1 limes, (1 to 2) 1 Tablespoon chile powder 1 Teaspoon kosher salt Cut the ends off the cucumbers then peel (if you cut the ends off first, you cut away bitterness). Peel Read More …
1/2 cup pineapple juice 2 tablespoons lime juice 2 tablespoons olive oil 1/4 teaspoon ground coriander salt & pepper to taste 1 lb jicama 3 large carrots In large bowl, whisk together pineapple juice, lime juice, olive oil, coriander, salt Read More …
This is a favorite at Eddie’s Grill, Phoenix, Arizona. 3/4 cup snow peas, julienned 3/4 cup jicama, julienned 1/2 cup carrots, julienned 2 tablespoons cilantro, chopped 1/4 cup green cabbage, shredded 1/4 cup red cabbage, shredded 1 tablespoon olive oil Read More …
Source: Blue Mesa Grill Dallas, Texas 5 corn tortillas, cut in julienne strips oil for frying 1 cup jicama, peeled, sliced 1/4-inch rounds 1/2 cup red bell pepper, 1/8 x 3-inch julienne 1/2 cup yellow bell pepper, 1/8 x 3-inch Read More …
Although many fresh condiments in Mexican cuisine are called pico de gallo (rooster’s beak), this refreshing salad from the Mexican state of Jalisco is known as Pico de Gallo. Depending on the seasonal availability of fresh fruit, the salad is Read More …
1 1/2 cups chopped peeled jicamas 1 cup chopped pineapple chunks 1 cup frozen corn kernels, thawed 1/2 cup diced, seeded green bell pepper 1 green chili pepper, seeded, chopped (see note) 2 tablespoons chopped fresh cilantro 1 garlic clove, Read More …
2 cups diced peeled jicama 3 peeled seedless oranges, cut into sections 2 tablespoons freshly squeezed orange juice 1/4 cup finely chopped red onions 3 tablespoons finely chopped red bell peppers 3 tablespoons chopped fresh cilantro 1/2 teaspoon salt Freshly Read More …
1 medium jicama, peeled 4 bunches watercress, trimmed and washed Lime-Olive Oil Dressing: 1/2 cup olive oil 2 tablespoons freshly squeezed lime juice 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Thinly slice the jicama and then cut into Read More …
Select medium-size jicama that are smooth, hard and free of spots. To prepare, pare away the brown fibrous skin, then slice into sticks. Jicama may be eaten raw or cooked. It is especially good sprinkled with lime juice and chili Read More …
Jicama salads are favorites for those watching their weight. The dressing contains no oil. Mexican salads are similar to salsas. When this salad is finely chopped it makes a fine fresh salsa. In the Fall when pomegranates are in season, Read More …