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Fiesta at Rick's: Fabulous Food for Great Times with Friends - Rick...

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The sweet gaminess of the lamb smack dab against the ocean-deep richness of those dark chiles left an indelible mark on my palate, on my understanding of ...

Handbook of Middle American Indians, Volumes 7 and 8: Ethnology -...

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The sauce is made with three kinds of dark chiles (ancho, mulato, and chilpotle), tortillas, peanuts, almonds, raisins, cinnamon-flavored chocolate, and sesame.

How to Cook Everything (Completely Revised 10th Anniversary ...books.google.de › books

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Mexican-Style Chile Paste Use all guajillo or other dark chiles: To the blender or processor, add 2 cloves garlic, 1 teaspoon ground cumin, and 2 tablespoons ...

How to Cook Everything—Completely Revised Twentieth ...books.google.de › books

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... immediately or refrigerate for up to 2 days. MEXICAN-STYLE CHILE PASTE Use all guajillo or other dark chiles: In Step 2, purée in 1 teaspoon chopped garlic, ...

The Oxford Companion to American Food and Drink - Google Books

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Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the...

How to Cook Everything--Completely Revised Twentieth Anniversary ...books.google.com › books

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MEXICAN-STYLE CHILE PASTE Use all guajillo or other dark chiles: In Step 2, purée in 1 teaspoon chopped garlic, ...

The Oxford Encyclopedia of Food and Drink in America - Google Books

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The Oxford Encyclopedia of Food and Drink in America, originally published in September and with 5,000 copies sold to date, covers the significant events,...

What's a Cook to Do? - James Peterson - Google Books

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Pasilla: These long, thin dark chiles are dried chilaca chiles, chiles we rarely see fresh. The word pasilla is sometimes mistakenly used to mean ancho or mulato ...

Zarela's Veracruz: Mexico's Simplest Cuisine - Zarela Martinez, Anne...

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The state of Veracruz, a lush strip of land running the length of Mexico's eastern coast, is home to some of the easiest, lightest, and most varied food in...

The Oxford Encyclopedia of Food and Drink in America

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Anchos, along with mulattos (an almost black variety of ancho) and pasillas (literally, “little raisins,” slender, aromatically fruity, dark chiles), are used in ...

Vintage Cisneros - Sandra Cisneros - Google Books

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Vintage Readers are a perfect introduction to some of the great modern writers presented in attractive, accessible paperback editions. “Sandra Cisneros knows...

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Bücher Dark Chiles