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By Mark Miller, Robert Quintana

Mark Miller and Robert Quintana discover the real salsas of the area. notwithstanding commonly linked to Mexico, salsas increase dishes of many alternative cuisines. This booklet explores salsas from greater than a dozen international locations together with Mexico, the U.S., Italy, France, Thailand, China, Korea, Peru, Hawaii, and extra. The recipes variety from clean and straightforward to scorching and bitter to smoky and gratifying; they comprise either the easy and complicated, and the light to pink sizzling. positive factors greater than a hundred recipes and 50 appealing colour photos.

Mark Miller is the acclaimed chef-founder of Coyote Café in Santa Fe, New Mexico, and the writer of 9 books with approximately 1 million copies in print, together with the good Chile e-book, the nice Salsa e-book, and Tacos. He lives in Santa Fe. Robert Quintana is a nutrients advisor. He lives in l. a..

Flavors with zest and sizzle from all over the world !
(20111009)

Show description

By Mark Miller, Robert Quintana

Mark Miller and Robert Quintana discover the real salsas of the area. notwithstanding commonly linked to Mexico, salsas increase dishes of many alternative cuisines. This booklet explores salsas from greater than a dozen international locations together with Mexico, the U.S., Italy, France, Thailand, China, Korea, Peru, Hawaii, and extra. The recipes variety from clean and straightforward to scorching and bitter to smoky and gratifying; they comprise either the easy and complicated, and the light to pink sizzling. positive factors greater than a hundred recipes and 50 appealing colour photos.

Mark Miller is the acclaimed chef-founder of Coyote Café in Santa Fe, New Mexico, and the writer of 9 books with approximately 1 million copies in print, together with the good Chile e-book, the nice Salsa e-book, and Tacos. He lives in Santa Fe. Robert Quintana is a nutrients advisor. He lives in l. a..

Flavors with zest and sizzle from all over the world !
(20111009)

Show description

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INGREDIENTS 1 lb. cooked, shredded chicken breast (see how I get it on page 12) 1 jalapeno pepper, chopped (remove the seeds for less heat) 1 package taco seasoning 1 box frozen spinach, defrosted and excess water squeezed out 2 cups salsa extra virgin olive oil 6-8 taco shells 2 cups shredded Pepper Jack cheese Preheat oven to 425°. In a large skillet over medium-high heat, combine cooked chicken, jalapeno pepper, taco seasoning, spinach, and salsa in a tablespoon or so of olive oil. Reduce the heat to low and simmer about 5 minutes.

Use a paper towel to lightly pat them dry. indd 32 8/27/15 10:06 AM Pesto Meatballs FRI Meatball night is a big deal at my house. The kids love the taste and I love hiding all sorts of veggies inside. You could prepare this as an appetizer, with pasta, or with a big side salad. My pound of ground beef produced 10 large meatballs, but the size is up to you. You can also use ground turkey instead of beef in this recipe. INGREDIENTS 1 lb. ground beef 3 cloves garlic, chopped 1 cup Panko (or other breadcrumbs of your choice) 1/2 cup Parmesan cheese, grated 1 box frozen spinach, defrosted and excess water squeezed out 1/2 cup pesto (store-bought or homemade) 2 eggs, beaten 2 splashes milk salt and pepper 1-2 tablespoons extra virgin olive oil spaghetti sauce for dipping or drizzling on top (optional) Preheat oven to 425°.

Serve it with green beans for a quick and easy weeknight meal! INGREDIENTS 3/4 cup Bisquick mix 1 1/2 cups shredded sweetened coconut pinch salt and pepper 1 egg, beaten 1 lb. chicken breasts 2 tablespoons butter, melted orange marmalade for garnishing Preheat oven to 400°. In one shallow dish (such as a pie plate), combine Bisquick, shredded coconut, and a pinch of salt and pepper. In a second shallow dish, beat the egg. Dip each chicken breast first in the beaten egg, coating well on both sides, and then in the Bisquick mixture.

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