ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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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.
2 cups cooked Fava Beans 1 Tablespoon olive oil 2 cloves fresh garlic, minced ½ cup coarsely chopped arugula, packed into measuring cup
1. Heat oil in medium sized skillet, then add the minced garlic and cook and stir over medium heat until the garlic becomes a very pale tan. Immediately add the fava beans and mash. Cook and stir until the beans are thick. Stir in the arugula and remove from heat.
2. Spread on the warm, toasted bread and serve immediately.