Creechan mary (13 resultados)

Paperback. Condición: Good. Chile peppers are the essential ingredient in Mexican and southwestern cooking, but with endless varieties, names, types, and heat scales, chiles can be a challenge. To meet that challenge, Mary Lou and Jim Creechan have prepared a practical guide that tells how to roast, peel, and prepare chile peppers for authentic Mexican salsas, stuffers, and seasonings. This handy guide focuses on the most common chiles available in supermarkets, grouping them for easy use, recognition, and substitution. You'll read about the small, hot snappies generally used in salsas, the larger, milder stuffers, the smoothies, and the seasoners. The authors provide practical preparation tips, handy hints, classic recipes, and information on their personal favorites. Beginning with Chiles is the ultimate capsicum read for novice and connoisseur alike. Notes, comments, and anecdotes reflect the historical, cultural, and mythical significance of chiles, while recommended readings, chile charts, chile fiestas, and web sites are provided for the more adventurous readers. Versatile, practical, and informative, it's a total chile experience for all chile aficionados, seasoned or otherwise. RECIPES Jalapeños: Salsa Mexicana / Salsa Verde / Hell's a Poppin' Jalapeño Salsa / Jalapeño Cream Sauce / Mango Jalapeño Salsa / Guacamole / Jalapeño Cream Cheese / Shrimp Supreme / Topopo Serranos: Pico de Gallo / Salsa Verde with Tomatillos / Chilaquiles Verdes / Island Salsa / Serrano Pesto / Ceviche / Shredded Fish / Black Bean Relish Habaneros: World's Hottest Table Salsa / Simply Habanero / Habanero Table Salsa / Salsa Habanero y Col / Habanero and Mango Salsa / Habanero Mayonnaise Stuffer Recipes: Rellenos Batters / Rellenos Classico! / Chiles Rellenos Casserole / Chiles Rellenos with Shrimp and Chipotle Mayo / Chiles Stuffed with Tuna / Chiles Rellenos con Maiz / Chiles Rellenos de Picadillo / Chiles en Nogada Rajas / Chile con Queso / Chile Verde / New Mexico Green Chile Salsas Smoothie Recipes: Basic Red Chile Sauce / Cheese Enchilada / Chicken Enchilada / Red Chilaquiles / Basic Ancho Sauce / Ancho Paste / Ancho Sauce with Orange Juice / Smoky Chile Pesto / Creamy Ancho Sauce / Dark Red Chile Sauce / Ancho and Tomatillo Salsa / Mango-Ancho Salsa / Stuffed Chile Anchos / Salsa Pasilla Seasoner Recipes: Hot Salsa de Chile de Arbol / Oaxacan Peanuts / Red Chile Oil / Tomato-Chiltepin Salsa / The Chiltepin Challenge / Chile Cheese / Crispy Chile Potatoes / Rice Rico / De Arbol-Ancho / De Arbol-Tomatillo / Homemade Chorizo Powder / Jaime's Special Seasoning Chipotle Recipes: Homemade Chipotle en Adobo / Chipotle Purée / Tomato-Chipotle Salsa / Pineapple-Chipotle Salsa / Chipotle Mayo / Chipotle Cream Sauce / Chipotle Dressing / Chipotle-Zucchini / Albondigas en Chipotle / Salsa de Chipotle. …

Paperback. Condición: Good. Chile peppers are the essential ingredient in Mexican and southwestern cooking, but with endless varieties, names, types, and heat scales, chiles can be a challenge. To meet that challenge, Mary Lou and Jim Creechan have prepared a practical guide that tells how to roast, peel, and prepare chile peppers for authentic Mexican salsas, stuffers, and seasonings. This handy guide focuses on the most common chiles available in supermarkets, grouping them for easy use, recognition, and substitution. You'll read about the small, hot snappies generally used in salsas, the larger, milder stuffers, the smoothies, and the seasoners. The authors provide practical preparation tips, handy hints, classic recipes, and information on their personal favorites. Beginning with Chiles is the ultimate capsicum read for novice and connoisseur alike. Notes, comments, and anecdotes reflect the historical, cultural, and mythical significance of chiles, while recommended readings, chile charts, chile fiestas, and web sites are provided for the more adventurous readers. Versatile, practical, and informative, it's a total chile experience for all chile aficionados, seasoned or otherwise. RECIPES Jalapeños: Salsa Mexicana / Salsa Verde / Hell's a Poppin' Jalapeño Salsa / Jalapeño Cream Sauce / Mango Jalapeño Salsa / Guacamole / Jalapeño Cream Cheese / Shrimp Supreme / Topopo Serranos: Pico de Gallo / Salsa Verde with Tomatillos / Chilaquiles Verdes / Island Salsa / Serrano Pesto / Ceviche / Shredded Fish / Black Bean Relish Habaneros: World's Hottest Table Salsa / Simply Habanero / Habanero Table Salsa / Salsa Habanero y Col / Habanero and Mango Salsa / Habanero Mayonnaise Stuffer Recipes: Rellenos Batters / Rellenos Classico! / Chiles Rellenos Casserole / Chiles Rellenos with Shrimp and Chipotle Mayo / Chiles Stuffed with Tuna / Chiles Rellenos con Maiz / Chiles Rellenos de Picadillo / Chiles en Nogada Rajas / Chile con Queso / Chile Verde / New Mexico Green Chile Salsas Smoothie Recipes: Basic Red Chile Sauce / Cheese Enchilada / Chicken Enchilada / Red Chilaquiles / Basic Ancho Sauce / Ancho Paste / Ancho Sauce with Orange Juice / Smoky Chile Pesto / Creamy Ancho Sauce / Dark Red Chile Sauce / Ancho and Tomatillo Salsa / Mango-Ancho Salsa / Stuffed Chile Anchos / Salsa Pasilla Seasoner Recipes: Hot Salsa de Chile de Arbol / Oaxacan Peanuts / Red Chile Oil / Tomato-Chiltepin Salsa / The Chiltepin Challenge / Chile Cheese / Crispy Chile Potatoes / Rice Rico / De Arbol-Ancho / De Arbol-Tomatillo / Homemade Chorizo Powder / Jaime's Special Seasoning Chipotle Recipes: Homemade Chipotle en Adobo / Chipotle Purée / Tomato-Chipotle Salsa / Pineapple-Chipotle Salsa / Chipotle Mayo / Chipotle Cream Sauce / Chipotle Dressing / Chipotle-Zucchini / Albondigas en Chipotle / Salsa de Chipotle. …

Condición: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Paperback. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Paperback. Condición: Very Good. A nice clean oversized trade paper with a tight binding and an unmarked text.From a private smoke free collection.Shipping within 24 hours, tracking number and delivery confirmation.

Soft cover. Condición: Very Good. covers a little rubbed, rear cover has a little staining, text block is AS NEW.

Soft cover. Condición: As New. ALL you need to know. Fresh tight strong as new copy. Not opened. No Remainder or other markings. Illustrated with Photographs and Drawings (ilustrador).

Hardcover. Condición: Very Good+. No Dust Jacket. Very nice and clean! "How to roast, peel and prepare chile peppers for authentic Mexican salsas, stuffers, and seasonings."; 4to 11" - 13" tall; 188 pages.

Condición: New. Brand New.

Condición: New. 2000. 2nd ed. paperback. . . . . .

Condición: New. 2000. 2nd ed. paperback. . . . . . Books ship from the US and Ireland.

Spiral-bound. Condición: Brand New. illustrated edition. 183 pages. 11.01x8.52x0.64 inches. In Stock.

Condición: New. KlappentextrnrnHow to roast, peel, and prepare chile peppers for authentic Mexican salsas, stuffers, and seasonings.