Download The Everything Tex-Mex Cookbook: 300 Flavorful Recipes to by Linda Larsen PDF

By Linda Larsen

An American culture because the 1800s, Tex-Mex nutrition combines the flavors of a large choice of components with the impression of alternative cultures to create designated dishes which are crafted to perfection. Tomatoes, red meat, beans, chiles, and corn are the staples of Tex-Mex cooking, whereas style, texture, and character are further with specialties resembling sizzling sauce, chorizo, and spices equivalent to chili pepper and cayenne pepper.Packed with three hundred not-quite-south-of-the-border recipes, The every little thing Tex-Mex Cookbook brings those actual flavors for your own kitchen. gains recipes for: Chilled Avocado Soup crimson Snapper Flautas Oven Barbecued red meat Brisket bird Chimichangas combined Bean Lasagna purple Sangria Peach Daiquiri Pie
Whether you're trying to find a short celebration appetizer, dinner to your kinfolk, or beverages and dessert, The every little thing Tex-Mex Cookbook has every thing you want to upload a few colour and spice for your day-by-day menus!

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Additional info for The Everything Tex-Mex Cookbook: 300 Flavorful Recipes to Spice Up Your Mealtimes!

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11⁄2 ounces blended whiskey 1⁄2 ounce Cointreau 1⁄2 ounce sweet vermouth 1⁄2 ounce fresh lime juice Fresh mint sprig Shake the liquid ingredients vigorously with ice. Strain into an ice-filled old-fashioned glass. Garnish with the mint sprig. Waldorf Cocktail THE BARTENDERS AT NEW YORK’S FAMOUS WALDORF ASTORIA added sweet vermouth to this variation on the Sazerac. 11⁄2 ounces bourbon 3⁄4 ounce Pernod 1⁄2 ounce sweet vermouth Dash of Angostura bitters 52 Stir the ingredients in a mixing glass with ice.

Shake the liquid ingredients vigorously with ice. Strain into the prepared glass. Garnish with the mint sprig and lemon slice, if desired. Lemon or tangerine wedge Sugar 11⁄2 ounces small-batch bourbon 3⁄4 ounce Cointreau 1 ounce fresh tangerine juice 1⁄2 ounce fresh lemon juice 1 tall, lush fresh mint sprig Lemon slice (optional) . Variations . For a super minty version, add 4 or 5 fresh mint leaves to the cocktail shaker, and shake with the liquid ingredients. For a KENTUCKY FIZZ, serve over ice in an old-fashioned glass with a splash of club soda.

For a New Orleans Sazerac (also called a New Orleans Cocktail), add 1⁄2 ounce fresh lemon juice and Herbsaint. Later recipes have added a sugar cube and water to the original. Coat the inside of a chilled old-fashioned glass with the Pernod, discarding the excess. Shake the bourbon and bitters with ice. Strain into the prepared glass. Twist the lemon peel over the drink, and drop it in. 1 teaspoon Pernod or Herbsaint 2 ounces bourbon or rye whiskey 3 to 4 dashes Peychaud’s bitters Lemon peel twist 39 Wally Wallbanger HARVEY HAS MOVED FROM THE WEST COAST, affected a Southern drawl, and joined the good ol’ boys club with this bourbon-lemonmint variation on the vodka-based Wallbanger, complete with a splash of licorice-flavored Galliano to add a Continental note.

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