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Coffee Toffee Pie

By: Creekside Bar and Grill

1 square unsweetened chocolate

2 teaspoons instant coffee granules

1/4 pound butter, softened

3/4 cup sugar

2 eggs or egg substitute

1 (9-inch) prebaked piecrust<br...

Original Publication: Santa Fe Kitchens, Desserts

Fresh Peach Flan

CARAMELIZED SUGAR:

1 cup sugar

3 tablespoons water

FLAN:

1 (14-ounce) can sweetened condensed milk

5 eggs

2 tablespoons sugar

1 cup water

5 to...

Original Publication: Santa Fe Kitchens, Desserts

Piñon Crisps

1/2 cup plus 2 tablespoons piñons

1/4 cup unsalted butter

1/4 cup solid vegetable shortening

1/2 cup powdered sugar

2 tablespoons granulated sugar plus extra for...

Original Publication: Santa Fe Kitchens, Desserts

Lemon Goat Cheese Cake

1 1/4 cups sugar plus 2 tablespoons or more for the pan (can substitute Splenda)

6 eggs, separated

1 1/2 pounds goat cheese

2 tablespoons rum

2 tablespoons flour<br...

Original Publication: Santa Fe Kitchens, Desserts

Stahlman Pecan Cake

1 pound butter, softened

2 cups sugar

6 eggs, beaten

1 tablespoon lemon extract

4 cups flour

1 1/2 teaspoons baking powder

4 cups pecan halves

2 cups...

Original Publication: Santa Fe Kitchens, Desserts

Indian Fry Bread

4 cups flour

2 tablespoons baking powder

1 teaspoon salt

1 1/2 cups warm milk or water

1 tablespoon oil


Mix flour, baking powder and salt. Add warm milk and...

Original Publication: Santa Fe Kitchens, Breads

Biscochitos

2 cups lard (shortening or butter may be substituted)

1 1/2 cups sugar

2 eggs

1 1/2 tablespoons anise

6 cups flour

1 teaspoon salt

3 teaspoons baking...

Original Publication: Santa Fe Kitchens, Desserts

Tequila Sherbet

1 1/2 cups sugar

3 cups water

1/2 teaspoon lime zest

1/2 cup lime juice

1/3 cup tequila

1 egg white

1/4 teaspoon coarse salt


Stir together...

Original Publication: Santa Fe Kitchens, Desserts

New Mexican Pecan - Pumpkin Salsa

By: Coyote Cafe - Mark Miller, owner; Bradley Borchardt, chef

1/2 teaspoon brown sugar

1/2 teaspoon salt

1 1/2 pounds pumpkin, peeled, seeded and diced

1/4 cup toasted pecans

1/4 cup dried cranberries

1/4 cup maple syrup<br...

Original Publication: Santa Fe Kitchens, Sides

Crispy Polenta with Gorgonzola Sauce

By: Andiamo! A Neighborhood Trattoria - Joan Gilcrest Gilbert, owner; Esteban Parra,

3 1/2 cups salted water

1 cup polenta (not instant)

2 ounces unsalted butter

1/3 cup Parmesan, grated

1/8 cup chopped rosemary

Red wine vinegar, to taste<br...

Original Publication: Santa Fe Kitchens, Sides

Lemon Southwest Rice

By: Santa Fe School of Cooking - Nicole Ammerman

2 tablespoons butter

1 cup leeks, white part only, cleaned and thinly sliced

1 tablespoon finely minced garlic

2 cups white rice

3 1/2 cups chicken broth, defatted<br...

Original Publication: Santa Fe Kitchens, Sides

Razorhead Oysters

16 large shucked oysters

5 slices bacon, crisp

3 leeks, finely chopped

1 stalk celery, finely chopped

2 tablespoons white wine

1/2 teaspoon cayenne pepper

1...

Original Publication: Santa Fe Kitchens, Entrees

Chicken Sour Cream Enchiladas

5 cups cooked and shredded chicken

3 cups grated cheese (cheddar or Monterey Jack)

1 onion, diced

3 cups green chile, chopped

8 ounces green tomatoes, diced

1 clove...

Original Publication: Santa Fe Kitchens, Entrees

Governor Carruthers’ Baked Steak with Butter Crumb Dumplings

By: Katherine Carruthers, former first lady of New Mexico

CASSEROLE:

2 pounds round steak

1/3 cup flour

1 teaspoon paprika

1/4 cup salad oil

1/2 teaspoon salt

1/8 teaspoon pepper

2 (10-ounce) cans cream of...

Original Publication: Santa Fe Kitchens, Entrees

Tequila Seared Mahi - Mahi

2 tablespoons olive oil

2 cloves garlic, minced

6 slices thick bacon, cut in 1-inch pieces

Salt and pepper, to taste

4 fillets mahi-mahi, 1 inch thick

2 cups...

Original Publication: Santa Fe Kitchens, Entrees

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