This is from a recipe my grandmother use to make
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. **
ticky (gooey dough means moist pan de sal); Place dough in a
lightly.
To assemble each pan de cazon: Heat the tortillas on
utter a ten inch springform pan.
Beat the egg whites
nd whisk in the dulce de leche until it is completely
Pico de Gallo: In a bowl, combine
ones in lightly oiled roasting pan and roast for 20 minutes
uare). Securely wrap foil around pan. In a large bowl, combine
ncho chiles and the chiles de arbol under cold water and
n middle.
Remove from pan and let stand, tented with
hours, but overnight is best.
To make croquetas, shape
tock powder. Chicken would work best. You can add up to
anilla extract.
Put the pan on the stove and turn
d it is best not to use
NOTE: Pain de mie is best made with a mixer.
t inside a large roasting pan. Place the orange and
otatoes in a large sauce pan or medium stockpot with salted