2 cups Pureed Strawberries
1 cup soften Cream cheese
1/2 cup Marsp cheese
Diced Kiwi Fruit
Phyllo dough cups
Mix cheese and Strawberries and chill. One firm pipe into cups and garnish with kiwi. Add a touch or honey or confectioner sugar to strawberry mixture if needed
This is just a rough estimate of what I did since I didn't write it down...woops
Monday, June 6, 2011
Grilled Pepper Poppers
Cooking Light
JUNE 2009
* YIELD: 16 servings (serving size: 2 pepper halves)
* COURSE: Appetizers, Hors d'Oeuvres
Ingredients
* 1/2 cup (4 ounces) soft goat cheese
* 1/2 cup (4 ounces) fat-free cream cheese, softened
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 1/2 cup finely chopped seeded tomato
* 2 tablespoons thinly sliced green onions
* 2 tablespoons chopped fresh sage
* 1/2 teaspoon kosher salt
* 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
* Cooking spray
* 2 tablespoons chopped fresh cilantro
Preparation
* 1. Prepare grill to medium-high heat.
* 2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.
JUNE 2009
* YIELD: 16 servings (serving size: 2 pepper halves)
* COURSE: Appetizers, Hors d'Oeuvres
Ingredients
* 1/2 cup (4 ounces) soft goat cheese
* 1/2 cup (4 ounces) fat-free cream cheese, softened
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 1/2 cup finely chopped seeded tomato
* 2 tablespoons thinly sliced green onions
* 2 tablespoons chopped fresh sage
* 1/2 teaspoon kosher salt
* 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
* Cooking spray
* 2 tablespoons chopped fresh cilantro
Preparation
* 1. Prepare grill to medium-high heat.
* 2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.
Shrimp Eggs Benedict
From Cooking Light
This Benedict is served with a "mock" hollandaise sauce made from mayonnaise and buttermilk instead of the traditional clarified butter. Serve with steamed asparagus.
Total: 38 minutes
Yield: 4 servings
Ingredients
• 1/3 cup reduced-fat buttermilk
• 1/3 cup canola mayonnaise
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons butter
• 1 tablespoon white wine vinegar
• 8 large eggs
• 4 English muffins, toasted
• 8 ounces fresh lump crabmeat, shell pieces removed
• I used uncooked shrimp, shelled and deveined. I cooked it in a grill pan after brushing them with olive oil, putting on a random mix of seasoning and putting them on skewers--I used a bag with 35-45 shrimp in it and made them all to split between the 9 of us. Some recipes I looked at did not call for the shrimp to be seasoned so whatever you want to do with it would likely still turn out yummy.
• Cracked black pepper
• 2 tablespoons chopped fresh chives (optional)
• 1 tablespoon chopped fresh tarragon (optional)
Preparation
1. Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until butter melts. Keep warm.
2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin, cut sides up, on each of 4 plates, and divide crab or shrimp among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with cracked pepper. Garnish with chives and tarragon, if desired.
This Benedict is served with a "mock" hollandaise sauce made from mayonnaise and buttermilk instead of the traditional clarified butter. Serve with steamed asparagus.
Total: 38 minutes
Yield: 4 servings
Ingredients
• 1/3 cup reduced-fat buttermilk
• 1/3 cup canola mayonnaise
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons butter
• 1 tablespoon white wine vinegar
• 8 large eggs
• 4 English muffins, toasted
• 8 ounces fresh lump crabmeat, shell pieces removed
• I used uncooked shrimp, shelled and deveined. I cooked it in a grill pan after brushing them with olive oil, putting on a random mix of seasoning and putting them on skewers--I used a bag with 35-45 shrimp in it and made them all to split between the 9 of us. Some recipes I looked at did not call for the shrimp to be seasoned so whatever you want to do with it would likely still turn out yummy.
• Cracked black pepper
• 2 tablespoons chopped fresh chives (optional)
• 1 tablespoon chopped fresh tarragon (optional)
Preparation
1. Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until butter melts. Keep warm.
2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin, cut sides up, on each of 4 plates, and divide crab or shrimp among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with cracked pepper. Garnish with chives and tarragon, if desired.
Chicken Empanadas
Paula Deen Foodtv.com
Total Time: 55 min
Prep 40 min
Cook 15 min
Yield:
12 to 15 empanadas
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
©Television Food Network G.P.
All Rights Reserved.
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
Total Time: 55 min
Prep 40 min
Cook 15 min
Yield:
12 to 15 empanadas
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
©Television Food Network G.P.
All Rights Reserved.
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
Doughnuts!!
Janelle's Friend Katie made these tasty treats!
• 1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
• 2/3 cup milk, room temperature
• 3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
• 1/3 cups sugar
• 2 teaspoons coarse salt
• 3 large eggs
• 7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
• Canola oil, for frying
1. In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
2. Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours. (I put it in a ziploc bag so there's less air)
3. Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round doughnut cutter. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
4. Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle. Then glaze.
Glaze
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
1. Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
2. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. 3. Remove the glaze from the heat and set over a bowl of warm water.(I didn't do that so it was thicker and yummier)
3. Dip doughnuts into the glaze, 1 at a time, and set on a cooling rack on a cookie sheet for 5 minutes before serving.
• 1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
• 2/3 cup milk, room temperature
• 3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
• 1/3 cups sugar
• 2 teaspoons coarse salt
• 3 large eggs
• 7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
• Canola oil, for frying
1. In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
2. Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours. (I put it in a ziploc bag so there's less air)
3. Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round doughnut cutter. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
4. Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle. Then glaze.
Glaze
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
1. Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
2. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. 3. Remove the glaze from the heat and set over a bowl of warm water.(I didn't do that so it was thicker and yummier)
3. Dip doughnuts into the glaze, 1 at a time, and set on a cooling rack on a cookie sheet for 5 minutes before serving.
Brunch Stuffed Peppers
Pauladean.com
Brunch Stuffed Peppers Recipe Courtesy of Paula Deen
Servings: 4
Prep Time: 10 min
Cook Time: 45 min **I would alter the cook time to 1 hour
Difficulty: Easy
Ingredients Add to grocery list
4 yellow bell peppers
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
Brunch Stuffed Peppers Recipe Courtesy of Paula Deen
Servings: 4
Prep Time: 10 min
Cook Time: 45 min **I would alter the cook time to 1 hour
Difficulty: Easy
Ingredients Add to grocery list
4 yellow bell peppers
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
Clone of a Cinnabon
From Allrecipes.com
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours
Servings: 12
"Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand."
Ingredients:
1 cup warm milk (110 degrees F/45
degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese,
softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours
Servings: 12
"Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand."
Ingredients:
1 cup warm milk (110 degrees F/45
degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese,
softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Bloody Mary's:
Ingredients
Bold and Spicy Bloody Mary Mix
Ice
Old Bay Seasoning
Clam Juice
Tabasco
Garlic Stuffed Olives (or your favorite kind)
Dill Pickle Spears
Celery Sticks
Vodka
Directions
-In a shaker or cup fill with ice, and add Bold and Spicy Bloody Mary Mix.
-Shake in a few shakes of Old Bay Seasoning and Tabasco
-Add a small pour of clam juice
-Add a shot (or more!) of Vodka
-If using a cup, take a 2nd cup to pour the mixture back and forth a few times, or shake in your shaker.
-Rim serving glass in Old Bay Seasoning
-Pour Mixture into rimmed glass
-Add Pickle, Olive and Celery Stick
-Enjoy!
Bold and Spicy Bloody Mary Mix
Ice
Old Bay Seasoning
Clam Juice
Tabasco
Garlic Stuffed Olives (or your favorite kind)
Dill Pickle Spears
Celery Sticks
Vodka
Directions
-In a shaker or cup fill with ice, and add Bold and Spicy Bloody Mary Mix.
-Shake in a few shakes of Old Bay Seasoning and Tabasco
-Add a small pour of clam juice
-Add a shot (or more!) of Vodka
-If using a cup, take a 2nd cup to pour the mixture back and forth a few times, or shake in your shaker.
-Rim serving glass in Old Bay Seasoning
-Pour Mixture into rimmed glass
-Add Pickle, Olive and Celery Stick
-Enjoy!
Churros
Allrecipes.com
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 4
"Pastry strips are deep fried and rolled in sugar and cinnamon in these simple Mexican snacks."
Ingredients:
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
Directions:
1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 4
"Pastry strips are deep fried and rolled in sugar and cinnamon in these simple Mexican snacks."
Ingredients:
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
Directions:
1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Gazpacho ShotsGazpacho shots
Gazpacho Shots
From http://www.orceserranohams.com/recipes05/recipe225.htm
these are one of the easiest ways to add some real Mediterranean flavour and colour to the Spanish table. The gazpacho can be home made using the traditional recipe or you can use green gazpacho too. The gazpacho is served inside peeled cucumber "shot glasses" which can be prepared in advance and chilled before serving. Eating the glass the gazpacho comes in makes for an interesting Spanish "shot"! Great for the summer.
You will need:
4 Vine tomatoes
1 Small cucumber peeled
4 Large cucumbers
1 Garlic clove
1 Small onion
1 Small red bell pepper
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
salt and pepper to taste
300ml bottled water
Method
To make the gazpacho:
* Roughly chop the tomatoes, pepper, onion, garlic and 1 small cucumber.
* In a blender or food processor, blend the ingredients together to form a thick paste.
* Pour in the olive oil, wine vinegar and season to your desired taste with salt and pepper.
* Blend for a second time, adding water little by little until you achieve the desired consistency.
* Reserve in a glass pitcher or pourer.
To make the shots:
* Take the four large cucumbers and slice off each end, cut the cucumber into 6cm long segments.
* Using a peeler peel away strips of the cucumber skin creating a vertical stripe pattern.
* Use a small paring knife carefully cut around the seeds in the centre of the cucumber then, gently scoop out the seeds with a spoon.
* Fill each cucumber piece with gazpacho and refrigerate for 20 minutes.
Garnishing:
Gazpacho shots can be garnished with some real Spanish flavours to make them look and taste great. Try a simple mint leaf on top or rolled slices of Serrano ham.
From http://www.orceserranohams.com/recipes05/recipe225.htm
these are one of the easiest ways to add some real Mediterranean flavour and colour to the Spanish table. The gazpacho can be home made using the traditional recipe or you can use green gazpacho too. The gazpacho is served inside peeled cucumber "shot glasses" which can be prepared in advance and chilled before serving. Eating the glass the gazpacho comes in makes for an interesting Spanish "shot"! Great for the summer.
You will need:
4 Vine tomatoes
1 Small cucumber peeled
4 Large cucumbers
1 Garlic clove
1 Small onion
1 Small red bell pepper
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
salt and pepper to taste
300ml bottled water
Method
To make the gazpacho:
* Roughly chop the tomatoes, pepper, onion, garlic and 1 small cucumber.
* In a blender or food processor, blend the ingredients together to form a thick paste.
* Pour in the olive oil, wine vinegar and season to your desired taste with salt and pepper.
* Blend for a second time, adding water little by little until you achieve the desired consistency.
* Reserve in a glass pitcher or pourer.
To make the shots:
* Take the four large cucumbers and slice off each end, cut the cucumber into 6cm long segments.
* Using a peeler peel away strips of the cucumber skin creating a vertical stripe pattern.
* Use a small paring knife carefully cut around the seeds in the centre of the cucumber then, gently scoop out the seeds with a spoon.
* Fill each cucumber piece with gazpacho and refrigerate for 20 minutes.
Garnishing:
Gazpacho shots can be garnished with some real Spanish flavours to make them look and taste great. Try a simple mint leaf on top or rolled slices of Serrano ham.
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