Elena, grilling vegetablesPart IV CookingClass Photos. Side Dishes and BreadsFlavors of the Sun International Cooking SchoolSan Miguel de Allende,MexicoVictoria ChallalncinAntipasto
PartIIICookingClass Photos. SaladsFlavors of the Sun International Cooking SchoolSan Miguel de Allende,MexicoVictoria ChallancinAntipasto Salad of Melons, Prosciutto, Mint, and ParmesanAn individual portion of the Melon-Prosciutto Salad with shaved Parmesan and a drizzle of balsamic vinegar reductionThree salads to accompany a barbecue menu
Part II CookingClass Photos. Main DishesFlavors of the Sun International Cooking SchoolSan Miguel de Allende, MexicoVictoria ChallancinA few of the main dishes made in international cookingclasses designed for Mexican cooks
A Cold Russian Yogurt Soup--beautiful, easy to prepare, and healthyPart I CookingClass Photos. SoupsFlavors of the Sun International Cooking SchoolSan Miguel de Allende, MexicoVictoria ChallancinThese photos are of some of the soups we have made recently in cookingclasses designed for Mexicans who mainly work for foreigners in San Miguel
Cooking, talking, laughing and learning about food & new flavors. Thursday was the 3rd class of "Cooking With A Southern Soul" and just like the other two, we had a great time. Preheat oven to 400 degrees2 to 3 lbs of chicken tenders (chicken breasts cut into long strips)4 cups of plain corn flakes - crushed1/2 cup of mustard - whatever flavor you like1/4 cup honey1/4 cup mayonnaisesalt and pepperMix mustard, honey and mayo in a shallow dish. 1/2 cup of mustard. 1/4 cup honey. 1/4 cup mayonnaises
CookingClass Saladsby Victoria ChallancinFlavors of the Sun International Cooking SchoolSan Miguel de Allende,MexicoThe following photos are from my cookingclasses in San Miguel de Allende with Mexican cooks who are learning to cook international fare
Spiced Lentils with Cucumber YogurtA Bit of Indian Cuisineby Victoria ChallancinFlavors of the Sun International Cooking SchoolSan Miguel de Allende,Mexico Educating palates to new flavors and ingredients is part of what I do in my international classes designed for Mexican cooks
One of my very best friends introduced me to the wonders of homemade empanadas a few years ago. Here are some good tips on freezing both baked and unbaked empanadas, as well as a few delicious sounding recipes for different fillings
Flavors of the Sun International Cooking School. Watermelon GazpachoCookingClass Photos May 2010by Victoria ChallancinFlavors of the Sun International Cooking SchoolSan Miguel de Allende,MexicoThose of you that follow my blog know that I love to post photos of my cookingclasses with Mexicancooks
Our cookingclass was in one of those apartments. ) and TWO apartments. I chose a cookingclass to best enjoy my day, learn something and meet some new people
CookingClass PhotosYogurt-Marinated Chicken with Red Peppers and CouscousFlavors of the Sun International Cooking SchoolSan Miguel de Allende, MexicowithVictoria ChallancinOnce again I have completed an eight-week course of International Cooking designed for Mexican cooks
Mid-December, the two of us took a one-day cookingclass at our local community college. The class was titled "Pizza and Focaccia" and it was taught by the adjunct instructor of baking and pasty at the college, Chris French
Only a few days after the Chad Sarno cookingclass I attended, I was lucky enough to participate in another one - this time, with Holly from Sweet Thing Food
Chilled Yogurt-Cucumber-Avocado Soup with Basil-Salsa GarnishCookingClass Photosby Victoria ChallancinFlavors of the Sun International Cooking School San Miguel de Allende, MexicoA few more photos from recent classes
The class would focus on the latter, with the goals being to learn and participate in making scones, shortbread, and cream puffs, and to learn via demonstration how to make lemon curd, Devonshire cream, pastry cream and an English trifle
Have you ever participated (or even taught) a cookingclass. Then came the cookingpart of things. Coincidentally, the store is closing next month, and I ended up being lucky to participate in one of the last classes held
People who eat more fruits and vegetables are part of an overall healthy diet, and the nutrients in fruits are vital to health and maintenance of your body
Salads made with seasonal ingredients form an important part of Turkish cuisine and this refreshing spinach salad with jewel like pomegranates and seasonal chestnuts became a big hit with us
Comments
Log in or Register to write a comment.