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How does this discussion thing work?
Attended the Santa Fe School of Cooking and just ordered the cookbook. Any comments on it?
Southwest Flavors: Santa Fe School of Cooking by Susan D. Curtis
Appaloosa
Hey! Anybody out there?
I'm a person of many interests. Love to travel out West. Been to New Mexico, Nevada, California, Arizona, Colorado, and Mexico. Live in stinky Ohio. How boring. Am a freelance artist, floral designer and was a decorator. Am now working part time in a outdoor hunting store. I love the lodge or log cabin style of decorating. Suits my fancy. Like to ride horses, motorcycle, shoot guns, boat, fish, etc. I rea
Sounds good.
Thanks for sharing. :o)
Froggy
Ingredients
1/2 New Mexico chiles
5cupsfat-free, less-sodium chicken broth
4garlic cloves,
Ingredients
1 teaspoonolive oil
1cupchopped onion
2garlic cloves, minced
2cupsshredded cooked chicken breast (about 10 ounces)
1cupfrozen whole-kernel corn
1/4cupdry white wine
1tablespoonch
Ingredients
3 cupsprepared shredded cabbage
1cuplightly packed fresh cilantro
1cupgreen-chili salsa
1poundboneless, skinless chicken breasts
1teaspoonsalad oil
1onion (1/2 lb.), slivered lengthwi
Ingredients
1 year ago
Ingredients
1 (2-pound) beef shank
12cupswater
4cupscoarsely chopped green cabbage (about 10 1/2 ounces)
3cups(1/2-inch-thick) slices zucchini
2cupsvertically sliced onion
1cup(1/2-inch-thick) sl
Ingredients
2 medium cactus pads (nopales)
1teaspoonolive oil
2garlic cloves, minced
1/2cupcanned black beans, rinsed and drained
3tablespoonschopped green onions
3tablespoonschopped fresh c
Ingredients
about 3 cups all-purpose flour
1 1/2teaspoonsbaking powder
1/2teaspoonsalt
1cup(1/2 lb.) lard
2/3cupplus 2 tablespoons sugar
3/4 to 1teaspoonanise seed
1large egg
1/4cup or
1poundextra lean ground beef
Vegetable cooking spray
1small onion, chopped
1garlic clove, pressed
1tablespoonfajita seasoning
1(12-ounce) jar salsa verde, divided
6(8-inch) flour tortillas
Smashed Pinto Beans (see recipe)*
1/2head iceberg lettuce, shredded
1 year ago
INGREDIENTS Ingredients
Ingredients
1 (1-pound) pork tenderloin, trimmed
1(7-ounce) can chipotle chiles in adobo sauce
1/2cupfinely chopped green bell pepper
1/2cupchopped bottled roasted red bell peppers
2tablespoonsfresh Parmesan cheese
1tablespoonbrown suga
