By Terry Sovil from the January 2011 Edition It took me awhile to get over to Roosters, again. I guess I don’t get out much. When I finally made the trip last year I was totally taken with the beautiful beach, the sailboats at anchor, the service, the delightful personalities of the staff and the […]
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By Teresa Quizoz from the January 2011 Edition Ingredients 5 dried ancho chilies 3 dried guajillo chilies 1 dried pasilla chilies 4 garlic cloves minced 1 tsp ground cumin 1 tsp ground cloves 1 tsp pepper 1 tsp white vinegar 1 onion Salt to taste 2 cups of tomato puree 4 lbs pork loin pork […]
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By Vivian Molick from the January 2011 Edition No matter how you spell it… chili, chilli, chile, chillie… the pepper of this name is a member of the nightshade family of Solanaceae, a fruit of plants from the Latin name ‘Capsicum’. The name is taken from the Nahuatl chilli, but the most common spelling of […]
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By Freda Rumford from the December 2010 Edition Key: I – International M– Mexican B – Buffet S – Sunday D – Daily A – A la Carte Best Western Brisas del Mar (Las Brisas) I M D Every day this hotel in Las Brisas offers a pretty hearty buffet. Good location, right on the […]
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By Teresa Quizoz from the December 2010 Edition Ingredients 2 cups + 3 Tablespoons all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter, softened to room temperature* 1 Tablespoon milk 1 cup packed light brown sugar 1/2 cup white sugar 1 large egg 1 large egg yolk 2 teaspoons […]
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By Terry Sovil from the November 2010 Edition RANCHO DON ANDRÉS Andrés isn’t exactly hidden. It has been a favorite spot for many diners. There was a recent change in and “The Ranch” is open again. I had the distinct pleasure of dining there during their first week’s opening. Their grounds are beautiful. While we […]
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By Teresa Quizoz from the November 2010 Edition Ingredients For the Batter: 3/4 cup butter 1 3/4 cups sugar 8 egg yolks 2 1/2 cups flour, sifted 2 1/2 tsp baking powder 1/2 tsp salt 1 tsp vanilla extract 1 cup milk 6 egg whites For the 3 Milk: 2 cups Carnation Evaporated Milk (Leche […]
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By Teresa Quizoz from the October 2010 Edition INGREDIENTS 1 package (16 ounces) penne, rotini or fusilli pasta. 5 cups assorted vegetables, such as broccoli florets, sliced carrots, bell pepper strips, cherry tomato halves and red onion slices 1 bottle (8 ounces) Italian or ranch salad dressing 1/4 cup mayonese DIRECTIONS 1. Cook pasta as […]
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By Teresa Quizoz from the August 2010 Edition Ingredients 3/4 cup sugar 4 large eggs 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can fat free evaporated milk 2 tablespoons coffee -flavored liqueur (recommended: Kahlua) Mexican chocolate shavings and cocoa powder, garnish Directions Preheat the oven to 350 degrees F. In a small saucepan, cook […]
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By Teresa Quizoz from the June 2010 Edition Ingredients 12 poblano chiles, roasted and peeled 1 cup ground veal 1 cup ground pork (with 30 percent fat content) 1 tsp sea salt, or to taste 1/2 tsp freshly ground black pepper, or to taste 1/4 cup vegetable oil 1/2 medium onion, finely […]
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