The El Paso Chile Company was founded in 1982. The company's line of business includes canning specialty products such as baby foods and soups. El Paso Chile Company will send you a mail-order catalogue. On the other hand, if you need an excuse to hit the road, this might be your chance. Just blame it on the bean dip! El Paso Chile Company 909 Texas Avenue El Paso, Texas 79901 (915) 544-3434 www.elpasochile.com.
Author by: Park & Norma KerrLanguage: enPublisher by: Harper CollinsFormat Available: PDF, ePub, MobiTotal Read: 96Total Download: 668File Size: 43,5 MbDescription: Just a coyote's howl away from the point where three states and two countries come together lies the site of the El Paso Chile Company, a mother/son operation that grew out of Norma and Park Kerr's love of chilis and the unique cuisine of the Southwest. With the expertise of cookbook author Michael McLaughlin, the Kerrs present The El Paso Chile Company's Texas Border Cookbook, the cookbook that makes all the mouthwatering food of the borderland accessible to every home cook. Here you will find over 150 recipes - including old favorites and innovative dishes - guaranteed to please the most hot-headed 'chile heads' and everyone else who loves Tex-Mex food. Author by: W.
KerrLanguage: enPublisher by: Harper CollinsFormat Available: PDF, ePub, MobiTotal Read: 98Total Download: 686File Size: 40,9 MbDescription: Everybody knows that everything's bigger in Texas - appetites included. But you don't have to be from the Lone Star State to have a smoldering passion for chile peppers, a predilection for grilling, or a hunger for the bold, fiery flavors of the Southwest. Hot on the trail of his two bestsellers, Texas Border Cookbook and Burning Desires, W. Park Kerr's Sizzlin' Suppers is a mouthwatering collection of smoky, spicy recipes inspired by the borderland and beyond. And Kerr, a native Texan and owner of the El Paso Chile Company, certainly knows the territory. His hearty, flavorful dishes beg you to lick your fingers and ask for seconds - and don't require a lot of exotic ingredients or complicated techniques to prepare.More than 100 recipes are organized by chapters that tackle the subject of supper one course at a time.It doesn't matter whether you're preparing a big get-together or just Monday night's dinner-as long as you love to eat, The El Paso Chile Company's Sizzlin' Suppers can show you how to create suppers worth coming home for. Author by: W.
KerrLanguage: enPublisher by: William Morrow CookbooksFormat Available: PDF, ePub, MobiTotal Read: 75Total Download: 923File Size: 51,8 MbDescription: Rum is hot. Rum can be sipped, savored, and cooked in ways limited only by your imagination. Rum has an island flavor on its own over ice with a wedge of lime, or it can be something more, as it is in these sophisticated recipes by W. Park Kerr, author of The El Paso Chile Company Margarita Cookbook.
Rumba over to the bar and break out your cocktail shaker and hula-girl glasses. Whether you are looking for a classic rum drink like a pina colada or a mai tai or a new concoction such as a Banana Monkey or a Blue Lagoon, The El Paso Chile Company Rum & Tiki Cookbook offers the ultimate rum recipes in these tropically colorful pages. Want to add some punch to the rest of your party?
Recipes include Luau Baby Back Ribs, Grilled Coconut-Rum Shrimp with Curried Peanut Dipping Sauce, and other spiked suggestions for marinades, sauces, and main dishes. And be sure to save room for dessert. There's Island Spice Flan and a Pineapple and Bananas Foster. Not sure which type of rum-light, gold, dark, or beyond-to use?
It's all explained in one user-friendly section. So if you don't want your next party to end up ho-hum, try a little rum. Author by: Nancy FairbanksLanguage: enPublisher by: PenguinFormat Available: PDF, ePub, MobiTotal Read: 60Total Download: 779File Size: 47,7 MbDescription: Forty-something homemaker Carolyn Blue is through with cooking and cleaning. She’s finally decided to throw in the dishtowel—and take on a dream job as a food writer.
Now her plate is filled with exotic locales, delectable foods, and even a dash of crime—to taste. She could very well get used to this. Carolyn spices things up at a post-production opera party in El Paso, Texas—where the company’s notorious artistic director, Vladislav Gubenko, eats some bad guacamole that disagrees with him right to the death. A scorned soprano admits to maliciously mixing the dish to get back at Vlad for passing her over for her dream role.
But Carolyn learns that foul play, not foul food, was the real culprit—and uncovers some unsavory secrets about Gubenko that lead to a full menu of suspects. Now, the heat is on as Carolyn tries to drop the curtain on a fiend with a taste for murder. Includes authentic Tex-Mex recipes! Author by: Meredith E. AbarcaLanguage: enPublisher by: University of Arkansas PressFormat Available: PDF, ePub, MobiTotal Read: 43Total Download: 551File Size: 44,5 MbDescription: Latin@s’ Presence in the Food Industry takes the holistic culinary approach of bringing together multidisciplinary criticism to explore the diverse, and not always readily apparent, ways that Latin@s relate to food and the food industry. The networks Latin@s create, the types of identities they fashion through food, and their relationship to the US food industry are analyzed to understand Latin@s as active creators of food-based communities, as distinctive cultural representations, and as professionals.
This vibrant new collection acknowledges issues of labor conditions, economic politics, and immigration laws—structural vulnerabilities that certainly cannot be ignored—and strives to understand more fully the active and conscious ways that Latina@s create spaces to maneuver global and local food systems. Author by: Steven RaichlenLanguage: enPublisher by: Workman PublishingFormat Available: PDF, ePub, MobiTotal Read: 32Total Download: 437File Size: 52,5 MbDescription: Chicken on a beer can? When Steven Raichlen, America's barbecue guru, says it's the best grilled chicken he's ever tasted, cooks stop and listen. An essential addition to every grill jockey's library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill.
Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned Chicken (it's grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.
The El Paso quesadilla maker works great!! It uses the 10-inch soft tortilla shells (which stick out just slightly from the edge of the appliance) to make fairly large quesadillas. It takes about 3 to 5 minutes to make a quesadilla depending on how much/many ingredients you put inside the quesadilla. Obviously, the more ingredients you put inside, the longer it takes to heat/melt the inside.
The tortilla shells are evenly browned on both the top and bottom and they come out just the right amount of crunchiness. As for the appliance itself, it was well designed. It has a large handle (in the shape of a chili pepper) to make opening the lid easy and has rubber non-slip feet which does a great job of keeping the appliance from moving around on the counter top when you are working with it. And, just in case you were wondering, the outside top of the lid only gets slightly warm so you don't have to worry about burning yourself when you are opening/closing the lid. About the only thing that I didn't like (and this is very minor) is that the latch that holds the lid down isn't spring loaded. So, once the lid is closed, you have to use a finger to push the latch over the protrusion at the bottom to keep the lid closed and compressing the quesadilla. When the quesadilla is cooked/ready you unlatch the lid and open it and use a non-metal spatula to easily remove the quesadilla (due to the non-stick coating) and transfer it to a plate.
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I use a pizza cutter to separate the quesadillas since the appliance only makes indentations in the tortilla shells to seal the quesadillas into pizza-shaped sections. So you use theses indentations as a guide as to where to cut. You'll definitely be pleased with the El Paso quesadilla maker if you decide to buy one. As a side note, they aren't available locally (Buffalo, NY) at Walmart (or any other store) so I ordered it online and had it shipped to my nearest Walmart store for free. It took about five days from when I ordered it for the item to come in and be available for pick up.
We have one and it has been used three times. It cooks good and fast. It will pinch the heck out of your fingers if you are not careful as you clean it. It does overflow and by the design the overflow is to run around into a little slide in drip catcher.
The problem is that it goes over the edge and drips down between the hot plates and the covers. The only way to get at that looks like you have to take the screws out of the hot plates. By the way it would be nice if the hot plates came out for washing. Be careful cleaning it. I noticed the non-stick coating starting to chip off by just scratching cheese off with a fingernail.
No worries for the price just buy another one.