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Tables of Contents for Authentic Southwestern Cooking
Chapter/Section Title
Page #
Page Count
Introduction
4
2
The Southwestern Pantry
A list of terms and explanations of indigenous southwestern ingredients used in this book
6
5
Soups & Stews
Tortilla Soup
11
1
Festive Posole
12
2
Sopa de Albondigas (Meatball Soup)
14
1
Chicken, Corn, and Chile Chowder
15
1
Caldo
16
2
Chilled Squash Soup with Spring Onions
18
2
Green Chile Stew
20
1
Salsas, Appetizers & Salads
Basic Red Chile Sauce
21
1
Nachos with Two Cheeses, Red Chile, and Pinon Nuts
22
2
Pico de Gallo
24
1
Salsa Fresca
25
1
Ensalada Guacamole (Avocado Salad)
26
2
Chile Verde (Green Chile Sauce)
28
1
Green Chile--Tomatillo Salsa
29
1
Quesadillas with Monterey Jack Cheese and Rosemary
30
2
Chicken Tostada Salad
32
2
Entrees
Tacos
34
1
Stacked Red Enchiladas with Cheese and Onion
35
1
Indian Tacos
36
2
New Mexico Huevos Rancheros
38
2
Green Chile Enchiladas
40
1
Egg, Green Chile, and Bean Burritos
41
1
Chicken Fajitas
42
2
Red Chile Tamales
44
2
Margarita Shrimp
46
1
Chile Rellenos (Stuffed Green Chiles)
47
1
Sides
Traditional Red Rice
48
1
Red Chile Potatoes
49
1
Calabacitas (Squash Casserole)
50
1
New Mexico--Style Pinto Beans
51
1
Refried Beans
52
1
Green Chile and Cheese Cornbread
53
1
Corn-Chile Pudding
54
2
Indian Fry Bread
56
2
Sauteed Corn and Green Chile
58
1
Desserts
Fruit Chimichangas
59
1
Empanadas (Fruit Turnovers)
60
2
Mexican-Style Flan
62
2
Biscochitos
64