First ever Culinary Cruise appearance, November 9-16, 2013.
I would LOVE for you to join me. Click here to see the gorgeous Mexican Coastal Cruise experience. I will be doing live demonstrations and working with the chefs to have special dishes for the participants to savor.
On May 29, 2013 at 2 PM Jane will present a Grilling Demonstration at the Corrales Library.
For more information and to sign up, click on the specific dates you are interested in.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.
Bruschetta is kind of like a French version of nachos. In fact, you can use toasted corn or wheat tortillas with the topping recipes that follow:
Yield: 6 to 8 servings
1, 12 inch long French bread baguette, about 2½ to 3 inches in diameter (Should have crispy crust.)
1. Preheat broiler to low broil heat (if not possible, then heat to broiling temperature.) Slice bread diagonally into ¾ inch thick slices and place on cookie sheet. Place on broiler and toast until lightly browned on each side, turning after about a minute or two.