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Cookbook
"La Cuisine Francaise"
with FREE Magic Pan
Restaurant recipe
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EBOOK download
INGREDIENTS:
1 Serrano Pepper
3-4 Tomatillo's (outer skin removed)
1/2 Onion slice
a few cloves of Garlic, peeled
2-4 RIPE Limes, halved
splash of  Chicken Broth (optional)
handful of chopped up Cilantro
2 to 3 pinches of Salt (to taste)
tin foil

DIRECTIONS:
On tin foil put the Garlic, Onion and Serrano Pepper, and
BROIL for a few minutes till slightly charred. Remove,
allow to cool. Dice Cilantro. Slice Limes.
Remove husk type skin from Tomatillo's and discard. Put
Tomatillo's in pot of water to cover, bring to boil, simmer
for 5 to 10 minutes, till softened, Place in bowl that is filled
with ice water to cool down. Remove stems and discard.
Place all ingredients in food processor, squeeze in Lime
juice from Limes, pulse till mixed.
You can also add a splash of Chicken Broth if you want.
To get a "green sauce" for topping on Enchillada's,
Tamales,:or wet Burrito's
2 Tablespoons of Butter or Margarine
small handful Flour
1/2 Cup or more of Chicken Broth
1/2 Cup or more of Salsa Verde

DIRECTIONS:
Melt Butter, add Flour and whisk. Add Chicken Broth and
Salsa Verde and wisk on low flame till mixed in. Add more
Broth or water if too thick. Keep warm and top on
Echillada's, Burrito's etc. Top with Cheese's and nuke or
bake till melted.
COOKBOOK
"La Cucina Dorina"
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EBOOK download
Cookbook "Italian Kitchen"
with FREE Red Cross
Pasta cookbook
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