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.
Jane Butel will present a demonstration at Corrales Historical Days, 11 AM, May 18, 2013 at the Old Church.
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.
ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices and ingredientsare in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
Our Gift boxes are a great present for most anyone anytime.
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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.
You can make this favorite basic fudge with any kind of chocolate—from white to bittersweet. Then flavor with vanilla, or liquer—even peppermint and you can layer the two types of fudge for extra fun.
Yield: approximately 2 ¼ pounds
1 teaspoon butter 1 jar marshmallow cream ( 5 to 10 ounce) 1 ½ cups sugar 2/3 cup evaporated milk ¼ cup butter or margarine ¼ teaspoon salt 12 oz. (2 cups) chocolate morsels—white, semi sweet or bittersweet 1 teaspoon vanilla ½ cup chopped walnuts or other favorite nut, optional Caribe chile, optional for garnish
1. Butter an 8 inch square pan. In a heavy 5 quart pot; combine the marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, stirring constantly. Boil 5 minutes over moderate heat, stirring constantly.
2. Remove from heat and add the desired chocolate bits and stir until melted. Add the vanilla and the nuts. Beat until thick and well mixed. Pour into a buttered 8 inch square pan. Cool until firm, about 2 hours or more. Keep covered.
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.
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