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Cooking School

 Weekend Classes-

 January 16-18, 2015

March 20-22, 2015

April 17-19, 2015

Week Long Class-

February 22-27,2015

 For more information and to sign up, click on the specific dates you are interested in.

For classes further ahead than listed, go to the cooking school link.

NEWS, NEWS, NEWS

I am demonstrating holiday appetizers from the November Butel's Bytes on November 26 at the Corrales Library. Call 505-897-0733 to join the class.

Turn on your television to the Morning Brew on December 2 at 7 AM. This show which is hosted by Larry Ahrens is  podcast by Comcast channel 27. 

Register NOW!

Blog Updates

Recent video recipe:
POSOLE

Posole

 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel

   
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

Our wonderful pure, fresh chiles, spices and ingredients are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

 

Our Gift boxes are a great present for most anyone anytime.

Best of Mexican Regional Recipes

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.

Softbound Printed Edition
$12.95


NOW ON KINDLE FIRE
for $2.99

Click here to buy now

 

Click here to see
a preview of the book
.

 

 

 


QUICKIE BANANAS FOSTER

Kids of all ages have always loved this dessert. It is so quick to create and you can substitute most any fresh fruit. Bananas are hard to beat and are always available.

Yield: 4 servings

Time: 15 minutes, maximum

4 scoops vanilla ice cream or frozen yogurt

4 bananas, slightly green and blemish free

2 Tablespoons butter

1 long strip of orange peel—at least 3 inches long

¼ cup light brown sugar

Several grates fresh nutmeg

¼ cup rum or brandy

1. Place a scoop of vanilla ice cream on a dessert plate and place in freezer. This can be done much earlier in the day or before serving dinner.

2. Peel the bananas, making sure to remove the strings and slice off the bottom tip. Slice each lengthwise and then slice each in half.

3. Heat butter in a large, flat skillet such as a sauté pan. Add orange peel to the pan. When butter has melted, add the bananas and cook about 2 minutes over medium high heat or until the bananas are light golden, then turn and sprinkle with the sugar and nutmeg.

1. Cook, spooning any liquid over the top of the bananas. Heat the rum or brandy slightly in a small pan or in a silver ladle and then quickly pour over the bananas and ignite with a match. Voila—it is always exciting to watch the flame. Serve immediately over the ice cream.

Note: Keep a lid handy in case the fire becomes too intense.

 
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Best of Southwestern Grilling cookbook cover
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.

Softbound Paperback $10.95

Now On Kindle! $2.99

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
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