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.
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.