CC'z Recipezzz - Ethnic flavors
(Recipe Collection)

Makes 6- 1 cup servings.Submitted by NONNADONNAD

Top this soup with toasted tortilla strips and serve with lime wedges and avocado slices.Submitted by CHEF_MEG

Need to get dinner on the table in under 30 minutes? This recipe makes that happen.

Submitted by CHEF_MEG

This is a spin on an old Mexican Fiesta Classic

i took this from allrecipes.com & tailored to fit our family. not really the healthiest but i'm sure there are ways to make it better for you.

we usually add shredded lettuce & tomatoes on top. Submitted by NSSK06

Smoky from the cumin with a hidden serving of vegetables, this dip is equally delicious in a burrito as it is spread on tortilla chips.Submitted by STEPFANIER

Tzatziki is a Greek and Turkish appetizer, also used as a sauce or dip. This recipe is perfect with Mediterranean dishes or anything else on a hot summer's day. Submitted by LOULOUB

This recipe is a modified Keema, or ground meat casserole dish, with extra garam masala and other ingredients, especially spices, added. Don't add more spices! AFTER you've eaten your first serving, you'll have a good idea of the heat level of the spices already in this keema.
We ordinarily would never buy veal, but we picked up this 'meatloaf mix' of ground meat at the market & didn't realize it contained veal until afterward. Using beef/pork without the veal will not substantially change the nutritional values. Submitted by HEALTHYNOW4ME

This recipe is part of "The SparkPeople Cookbook." Order your copy today! This salad is even better the longer it sits in the fridge, so we love to make a big batch of it and eat it throughout the week.
Submitted by CHEF_MEG

This soup can be altered to fit anyone's needSubmitted by AIRMOUSE

What a great dish for one of those nights when your kids have a late soccer game! Brown the meat, layer in the ingredients, set your slow cooker on low, and go! Submitted by CHEF_MEG

An easy Mexican, one pan quick supper dish. Perfect for left over rice. Also makes a yummy filling for an Enchilada casserole.Submitted by CMCOLE22

This was a great favourite in my childhood---and this Masala is made according to the specifications handed down to me from our old Family Cook--Narayan Singh.I make and keep this ready---the more it matures the better it tastes!!Earlier I used to sterilise the Glass Jar by turning it upside down on a glowing piece of Coal sprinkled with Asafoetida Powder and smoke it for 5-10 minutes---these days I dry these upside down in the Sunshine--works as well!!I use this to stuff Vegetables like small Okra Pods,tiny Egg Plants,Gherkins(Parmal/Parwal),Ivy Gourds, small Apple/Round Indian Gourds(Tindaas) and even Brussels Sprouts with this Masala!!The only thing I add extra is 2 fistfuls of deep fried crisp Shallots(Red Onions) ground to a Paste to 6-8 Tablespoons of this Masala---it's enough to stuff 750 gms. of any Vegetable!!Submitted by KOMAL53

This is a delicious and easy Pakistani recipe.Submitted by QUILTBUGJ

Great salad or chunky salsa.Submitted by VFITZ89