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Fresh Mexico: 100 Simple Recipes for True Mexican Flavor by Marcela Valladolid
epub |eng | 2009-08-25 | Author:Marcela Valladolid [Valladolid, Marcela]

ROASTED PORK LOIN WITH PINEAPPLE GLAZE SERVES 8 BRINE ½ cup kosher salt ½ cup (packed) light brown sugar 1 tablespoon black peppercorns 1 tablespoon coriander seeds 4 bay leaves ...
( Category: Latin American May 22,2014 )
The Taco Revolution by Brandon Schultz
epub, azw3, mobi, pdf |eng | 2013-12-31 | Author:Brandon Schultz

Turkish Soft Potato Taco Makes 4-6 tacos. 2 cups peeled, diced potato (about 2 large potatoes cut in ½-inch cubes) 1 teaspoon cumin ½ teaspoon turmeric ½ teaspoon paprika 1½ ...
( Category: Gluten Free May 3,2014 )
L.A. Son by Roy Choi
epub, mobi |eng | | Author:Roy Choi

CHAPTER 8 EMERIL When we left the Bicycle Club, it was light outside. I fell asleep in the car and woke up from an Avatar dream and into the detox ...
( Category: Korean March 26,2014 )
Fresh Mexico by Marcela Valladolid
mobi, epub, pdf |eng | 2009-08-16 | Author:Marcela Valladolid

ROASTED PORK LOIN WITH PINEAPPLE GLAZE SERVES 8 BRINE ½ cup kosher salt ½ cup (packed) light brown sugar 1 tablespoon black peppercorns 1 tablespoon coriander seeds 4 bay leaves ...
( Category: Mexican March 25,2014 )
The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites by Schneider Deborah
epub |eng | 2012-07-31 | Author:Schneider, Deborah [Schneider, Deborah]

Heat the lard in a large skillet over medium-high heat. Add the onion, garlic, and tomatoes and cook, stirring, until the onions are soft and the pan is dry, about ...
( Category: Slow Cookers March 25,2014 )
Pati's Mexican Table by Pati Jinich
epub |eng | 2013-03-04 | Author:Pati Jinich

MEXICAN COOK’S TRICK: The trick to making these meatballs is to add the rice while it is still slightly undercooked, so it will continue to cook and bind with the ...
( Category: Mexican March 25,2014 )
Culinary Mexico by Daniel Hoyer
epub |eng | 2011-03-24 | Author:Daniel Hoyer

Carefully pierce the surface of the pork leg (both the fat side and the meaty side) with a paring knife or the tip of a sharp chef’s knife about 2 ...
( Category: Mexican March 25,2014 )

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