Jane Butel's Southwestern Kitchen
Penguin, 1994 - 352 ページ
This very special Southwestern cookbook from the author of Hotter Than Hell includes authentic family recipes and innovative dishes using traditional ingredients. Recipes feature the basic techniques for preparing everything from quesadillas and salsas to chilis and tamales. Filled with the spice and flavor of the Southwest, here is a truly savory cookbook.
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1/2 teaspoon salt 15 minutes 30 minutes Add onion all-purpose flour avocado beef bell pepper boil browned burritos Cheddar cheese chicken broth Chile Sauce chili chopped onion chorizo cilantro cinnamon coarsely chopped Combine corn tortillas cornmeal crushed caribe chile cubes cumin cup chopped cup sugar dough Drain eggs enchiladas finely chopped flavor flour tortillas fresh Freshly ground pepper garlic cloves garnish green chiles green onions grill ground chile guacamole heavy skillet inch ingredients jalapeno chile lemon lettuce lime juice masa meat medium-size bowl Mexican oregano Mexico milk minced mixture Monterey Jack cheese olive oil optional oven to 350F parched peeled page 342 Place pork posole pounds Preheat oven recipe Red Chile refrigerate rice salad Salsa saucepan servings shredded Monterey Jack shrimp simmer skillet sopaipillas sour cream Spoon sprinkle tablespoons tablespoons butter taco tamales taste teaspoon ground thinly sliced tomatillos tomatoes tortillas tostado vegetable oil Vinaigrette vinegar warm