|Real Women Eat Chiles|
|by Jane Butel|
This distinctive cookbook celebrates real women, who love chiles and eat them to stay healthy.
11 - 20 of 108 for jicama
Heat oven to ... baking dish. Slice jicama and apples and ... apple and jicama mixture. Top with nuts, if desired. Bake 35 minutes until done. 8 servings.
Soak beans in ... oil. Add beans, jicama, red pepper, corn and cilantro; toss to ... be made ahead. Cover and refrigerate up to 2 hours.) Makes 11 cups.
Peel oranges and ... small amount of jicama on top of ... orange to run down the sides and onto the plate. Garnish each with a cilantro sprig and serve.
In medium bowl, ... oranges, peppers and jicamas. Toss well ... pour dressing over salad and toss. Sprinkle with sunflower seeds. Yield: 6 to 8 servings.
Blanch snow peas ... combined. Place watercress, jicama, pear and ... Add dressing and toss well. Sprinkle with sesame seeds. Serve immediately. Serves 4.
Combine beets, jicama, oranges and ... over salad, toss to distribute dressing, then arrange on lettuce leaves and top with chopped peanuts. Serving Size: 4
Grate some of ... into segments. Peel jicama and cut into ... cilantro and jicama; serve on bed of lettuce. You may add pickled onion to salad if you wish.
Pare jicama, cut into ... slices on serving plate. Drizzle with lemon juice, sprinkle with salt and chili powder. Refrigerate until chilled, about 2 hours.
Fry bacon until crisp. Crumble and toss with remaining ingredients. For dressing, combine: Pour over salad; toss; chill; serve.
Dice all of the vegetables into fairly equal sized. Using a fork, beat all of the dressing ingredients together: the garlic, rice vinegar, oil, black ...
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