<![CDATA[Gila River Designs<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /> - New Blog]]>Sun, 20 May 2012 10:32:44 -0800Weebly<![CDATA[Amalia Special Mexican Dishes]]>Wed, 05 Oct 2011 10:27:37 -0800http://gilariverdesigns.com/1/post/2011/10/amalia-special-mexican-dishes.html
$12.00
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The Tamale Teacher – “Amalia’s Special Mexican Dishes” (Revised Book) 

Author:  Amalia Ruiz Clark 

Amalia Ruiz Clark knows better than most that tamales aren’t just for Christmas but for any occasion that merits a feast.  Clark, at 94 years of age, may no longer teach classes or make tamales, but her updated cookbook, “Amalia’s Special Mexican Dishes,” is still around for those who truly value wonderful Sonoran flavors with simple to follow recipes.  Born in Tucson, Arizona, of immigrant parents from Sonora, Mexico, Amalia was reared in a traditional family atmosphere.  As the oldest of nine children, she grew up with much responsibility centered about the kitchen.  It was in this traditional family environment where she learned to cook firsthand from her mother, helping and experiencing these exciting recipes; thus her appreciation for the joys, smells, and trials of traditional Sonoran Cooking. 

Since the first publication, "Amalia’s Special Mexican Dishes" has been received with great enthusiasm and acceptance, so much as to excite both the author and publisher to revise and enlarge upon the first edition.  It is hoped that we have maintained an original, authentic highly informative and useful recipe book for the delight of all those who use it and enjoy eating.  The cookbook was first published in 1977.  Since that time Amalia has done hundreds of food demonstrations in various department stores and gourmet shops throughout Arizona, Colorado and California.  Since 1979 Amalia has been teaching at the Tasting Spoon Cooking School and at La Cucina Cooking School in the Tucson Area.  Everything in this book from soup to dessert is authentically Mexican and presented to make the food preparation in a modern American kitchen easy and successful.

 As Earle R MacAusland, publisher of Gourmet Magazine, maintained: “man takes pleasure in his food artistically, emotionally, and imaginatively.”  Amalia’s cookbook is one of those rare publications of original Sonoran recipes that are the backbone of this region.   These are wonderful and delicious recipes, a must for the creation of original flavors and techniques for easy preparation and cooking. “Remember great recipes make better food!”

Great Mexican Party Foods & Appetizers

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CD : 40+ recipes
10 Great Guacamoles 
Ceveche
Bean Dip Recipes
Salsas, Sangria, Flan 
Chile Beans
Nachos, Tacos & Much Much More!

7.00

CD: What You Need to Know About Meat

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Selecting, Storing, Preparing, Cooking

In this CD we will discuss the best known methods of selecting, preparing and cooking meats. We will deal with beef, lamb and pork.

Do you think you can tell a good steak and how it taste by looking at it? Here is some help from the USDA and their meat grader. The grader will assess a beef carcass by making incision between the 12th and 13th rib, takes a good look at how much marbling(White Fat), there is and assigns the meat a grade.

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Amalia"s Special Mexican Dishes

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