ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and wine and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
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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.
1. Bring a large pot of salted water to a boil and cook the pasta according to package directions.
2. Meanwhile, heat the oil in a saute pan, then add the garlic and cook and stir for a minute or two. Add the shrimp and cook until the pink color disappears. Add the wine and about ½ cup hot water from the pasta pot. Remove from the heat and keep warm.
3. Two minutes before the pasta is supposed to be done, add the broccoli to the pasta pot to cook. When the pasta and broccoli are done, drain and return them to the pot. Stir in the shrimp sauce and serve on warmed plates. Garnish with chile flakes.