Prep Time: 30 min.
Cook Time: 30 min.
Ready In: 1 hr. 30 min.
Ingredients:
2 cups all-purpose flour
1/2 t. salt
2/3 cup shortening
6 T. water
2 1/2 cups peeled, cored and sliced apples
1 cup white sugar
1 t. ground cinnamon
1/2 t. ground nutmeg
1 yellow onion
1 green bell pepper
1 T. olive oil
8 ounces tomato paste
1/2 c. water
1 T. distilled white vinegar
1 pound lean steak, cut into 1 inch cubes
Directions:
1. To make dough: In a medium bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
2. To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.
3. to make meat filling: In a medium skillet, saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
4. Place spoonful of one of the above mixtures in the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may be baked in a preheated 350 degree oven until golden brown.
Wednesday, April 21, 2010
Mexican Wedding Cookies--Melody Sever
Servings: 18
Ingredients:
1 cup butter
1/2 cup powdered sugar
1 t. vanilla and 1 t. almond flavoring
2 t. water
2 cups all-purpose flour
1 cup chopped almonds
1/2 cup powdered sugar
Directions:
1. In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
2. Preheat oven to 325 degrees.
3. Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15-20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.
Ingredients:
1 cup butter
1/2 cup powdered sugar
1 t. vanilla and 1 t. almond flavoring
2 t. water
2 cups all-purpose flour
1 cup chopped almonds
1/2 cup powdered sugar
Directions:
1. In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
2. Preheat oven to 325 degrees.
3. Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15-20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.
Taco Seasoning
1 T. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. sea salt
1 tsp. black pepper
Directions: In a small bowl, mix everything together and store in an airtight container.
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. sea salt
1 tsp. black pepper
Directions: In a small bowl, mix everything together and store in an airtight container.
Avocado, Tomato, and Mango Salsa--Lorren Ryan
Prep Time: 15 minutes
Ready In: 45 minutes
Servings: 6
Ingredients:
1 mango - peeled, seeded, and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 tsp. salt
2 T. fresh lime juice
1/4 cup chopped red onion
3 T. olive oil
Directions: In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Ready In: 45 minutes
Servings: 6
Ingredients:
1 mango - peeled, seeded, and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 tsp. salt
2 T. fresh lime juice
1/4 cup chopped red onion
3 T. olive oil
Directions: In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Brazilian Style Flan--Terra Reed
Prep Time: 20 minutes
Cook Time: 55 minutes
Ready In: 3 hours 15 minutes
Servings: 8
Ingredients:
1 cup white sugar
4 eggs, separated
1 (14 ounce) can sweetened condensed milk
3/4 cup milk, plus 2 T. milk
Directions:
1. Preheat oven to 350 degrees
2. Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup cots all sides of the dish. Set aside to cool.
3. Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 T. milk, and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminum foil. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
4.Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.
Cook Time: 55 minutes
Ready In: 3 hours 15 minutes
Servings: 8
Ingredients:
1 cup white sugar
4 eggs, separated
1 (14 ounce) can sweetened condensed milk
3/4 cup milk, plus 2 T. milk
Directions:
1. Preheat oven to 350 degrees
2. Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup cots all sides of the dish. Set aside to cool.
3. Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 T. milk, and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminum foil. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
4.Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.
Baked Creamy Chicken Taquitos--Lindsay Weston
Recipe from http://www.ourbestbites.com
1/3 cup (3 oz) cream cheese
1/4 c. green salsa
1 T. fresh lime juice
1/2 t. cumin
1 t. chili powder
1/2 t. onion powder
1/4 t. granulated garlic, or garlic powder
3 T. chopped cilantro
2 T. sliced green onions
2 cups shredded, cooked chicken
1 c. grated pepperjack cheese
small corn or flour tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time, and just keep the mixture in the fridge.
Place 2-3 T. of chicken mixture on lower third of tortilla, keeping it about 1/2 inch away from the edges. Then roll it up as tight as you can.
Place seam side down on the baking sheet, and be sure to not let them touch each other. Spray the tops lightly with cooking spray and sprinkle kosher salt on the top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends turn golden brown.
Dip them in sour cream, guacamole, or salsa and enjoy!
1/3 cup (3 oz) cream cheese
1/4 c. green salsa
1 T. fresh lime juice
1/2 t. cumin
1 t. chili powder
1/2 t. onion powder
1/4 t. granulated garlic, or garlic powder
3 T. chopped cilantro
2 T. sliced green onions
2 cups shredded, cooked chicken
1 c. grated pepperjack cheese
small corn or flour tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time, and just keep the mixture in the fridge.
Place 2-3 T. of chicken mixture on lower third of tortilla, keeping it about 1/2 inch away from the edges. Then roll it up as tight as you can.
Place seam side down on the baking sheet, and be sure to not let them touch each other. Spray the tops lightly with cooking spray and sprinkle kosher salt on the top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends turn golden brown.
Dip them in sour cream, guacamole, or salsa and enjoy!
Brazilian Lemonade--Lorren Ryan
Prep Time: 10 minutes
Ready In: 10 minutes
Servings: 4
Ingredients:
2 limes
1/2 cup sugr
3 T. sweetened condensed milk
3 cups water
Ice
Directions: Wash limes thoroughly. Cut off the ends adn slice into eight wedges. Place limes in ablender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
Ready In: 10 minutes
Servings: 4
Ingredients:
2 limes
1/2 cup sugr
3 T. sweetened condensed milk
3 cups water
Ice
Directions: Wash limes thoroughly. Cut off the ends adn slice into eight wedges. Place limes in ablender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
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