nd top with chopped onion, crema/sour cream and cilantro, if
ith a layer of dulce de leche.
Variations: *Filled cookies
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
Pico de Gallo: In a bowl, combine
Boil gelatine with 1 cup water.
Cool.
Mix all ingredients in a Jell-O mold pan.
Pour the gelatine.
Mix well.
Place in refrigerator for an hour or two.
Loosen on side.
When ready to serve, transfer into a platter.
Yield: 10 to 12 servings.
Combine evaporated milk, milk, sugar, 1/2 cup water, flour, and egg yolks in a tempered glass bowl (such as Pyrex(R)).
Fill a large bowl with ice water, creating an ice bath.
Place milk mixture in a large saucepan of boiling water; cook, whisking constantly, until custard thickens and reaches a temperature of 170 degrees F (77 degrees C), 10 to 15 minutes. Transfer bowl to ice bath to cool the custard.
Mix 1 1/4 cup water, 1 cup heavy syrup from fruit cocktail, gelatin, and lemon juice together in a separate saucepan over medium heat ...
Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch oval, glass baking dish.
To prepare cake: Beat 6 eggs until fluffy. Beat in 3/4 cup sugar until smooth and thick. Fold in 1 1/4 cups cake flour, nutmeg and salt. Stir in melted butter. Pour into prepared pan.
Bake 15 to 20 minutes, until center springs back when lightly touched. Let cool 10 minutes in pan before transferring to wire rack to cool completely. Split cake horizontally into two layers.
To prepare filling: combine 1 cup sugar, 1/3 cup cake flour, 5 egg yolks ...
Custard Filling:
Combine and stir constarntly sugar, flour, yolks, milk 1/2 cup water in a saucepan (waterbath when heated so it doesn't get burnt) until it thickens and becomes creamy (about 10-15mins). Make sure there are no lumps.
Remove from heat and cool.
Gelatin glazed topping:
Mix last 5 ingredients in a saucepan, heating and mixing for 5-10mins until dissolved.
Remove from heat and cool.
To assemble:
Arrange ladyfingers side by side in a single layer on top of a medium sized pyrex dish.
Spread 1/2 of the ...
oint proceed to make the crema pastelera (sort of vanilla pudding
ith the 3 tbsp of crema, mix well and let cool
tock powder. Chicken would work best. You can add up to
nd whisk in the dulce de leche until it is completely
ayer shredded cabbage, chicken, pico de gallo, remaining avocado cut into
Mix all of the ingredients in a bowl until well blended.
You can spread over crackers or eat it with a salad after cooling for at least ten minutes! Buen provecho!
an.
Note: Even the best springform pans leak sometimes, so
prinkle over soup. Add Mexican crema to each bowl.
Place cilantro leaves in a blender with 1 cup of the chicken stock and blend to form a puree. Set aside.
Melt the butter in a large saucepan, add the onion and garlic, and saute until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes. The soup may be made ahead up to this step.
Stir in the cream, place in serving bowls and garnish with shredded cheese and a ...
pread a little bit of crema mexicana on it. Top with
o 20 minutes.
Blend crema and chipotle pepper together in