utter a ten inch springform pan.
Beat the egg whites
lour a 9-inch springform pan.
Combine flour, butter, and
ish.
Line a roasting pan with a damp kitchen towel
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. **
ith a layer of dulce de leche.
Variations: *Filled cookies
ticky (gooey dough means moist pan de sal); Place dough in a
lightly.
To assemble each pan de cazon: Heat the tortillas on
ones in lightly oiled roasting pan and roast for 20 minutes
uare). Securely wrap foil around pan. In a large bowl, combine
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
edium heat.
Cover the pan tightly, reduce the heat to
eople (2 gallons perhaps? Mexican recipe does not specify).
Taste
n advance if desired. See recipe below....
2.\tMake the
nd whisk in the dulce de leche until it is completely
Oil a tube pan or souffle dish. Set aside.<
t inside a large roasting pan. Place the orange and
Oil Salt and pepper Season the chicken breasts with salt and pepper, fry them in oil for a few minutes on both sides, until pale brown. In a separate frying pan, fry the onion, sweet pepper and garlic, adding the fresh tomatoes, tomato paste, coriander and the peanut butter. Add the chicken to the sauce, cover, and let cook completely until it is tender, 30 minutes at low to medium heat. Stir occasionally. Serve with Arroz con leche de coco.
Mix cake mix as directed on package, adding 1/2 cup coconut to the batter.
Cook as directed on package.
While still hot and still in the pan, pour the Coco Lopez over the cake after punching holes as deep as possible with a fork.
Let cake cool, then cover with La Creme whipped topping and top with the rest of the coconut.
Chill.
deep 9-inch cake pan, and cool to room temperature