VOLUME VII, NUMBER 3, FALLThe Chile Pepper Institute

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Date: 2013-03-08 13:11:29 Cuisine of the Southwestern United States Cuisine of the Western United States Medicinal plants Chipotle Capsicum Salsa Kung Pao chicken Bell pepper Black pepper Food and drink Chili peppers New Mexican cuisine		VOLUME VII, NUMBER 3, FALLThe Chile Pepper Institute Add to Reading List Source URL: www.chilepepperinstitute.org Download Document from Source Website File Size: 2,13 MB Share Document on Facebook

	APPETIZERS CHICKEN TOSTADO NACHOS HALF 6 / FULL 10 G Multi colored crispy tortillas, grilled chicken, corn and black bean puree, cheddar and mozzarella cheeses, roasted red pepper aioli, cilantro lime sauce, tomatoes, sc DocID: 1voYg - View Document
	MENU STARTERS Pineapple and Black Pepper Carpaccio Thin slices of pineapple marinated with black pepper accompanied with cured ham and figs DocID: 1uCNs - View Document
	LT Steak & Seafood Christmas Dinner Menu Served December 24th and December 25th, 2016 starting at 3pm APPETIZERS Baby Spinach Salad / black pepper bacon / sweet potato / pomegranate seeds / spiced pecan vinaigrette 15 Pa DocID: 1taCk - View Document
	Cheesy Baked Goulash 1 pound ground beef 2/3 cup chopped onion Ground black pepper, to taste 2 teaspoons minced garlic 1 cup dry elbow macaroni pasta DocID: 1sZPY - View Document
	Spring Dinner Buffet & Family Style Menu Salads Baby Lettuces spring peas, radish, citrus vinaigrette (v./g.f.) Roasted Baby Beets shaved fennel, toasted black pepper goat cheese, pistachios (g.f.) Radicchio apples, almo DocID: 1slvj - View Document