Heat the oil in a pan and saute minced onions until
lightly.
To assemble each pan de cazon: Heat the tortillas on
ticky (gooey dough means moist pan de sal); Place dough in a
ress the mixture into a pan and weight it down or
In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a \"head\".
Add the butter to the warm milk, the sugar and the salt.
Pour the milk onto the flour, mix and add the yeast.
Make a dough and knead for 15 minutes.
Beat down on a table and put in an oiled bowl and cover with a damp cloth.
Set aside for an hour.
Roll out the dough with a rolling pin.
Coat with butter.
Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up ...
side.
Place large saute pan over high heat. Add canola
Sift together the flour, salt and baking powder.
In a separate container, mix yeast, sugar and warm milk.
Let it stand for 10 minutes.
Add the corn oil to the liquid mixture.
Mix, then add the flour mixture.
Stir well and knead until smooth.
On a floured surface, roll the dough to a rectangular shape (as in making a jelly roll).
Place the ham, raisins and olives over the dough, then roll like a jelly roll.
Let rise 30 minutes.
Bake in 400\u00b0
oven until golden brown.
Slice and serve.
eat oil in a large pan over medium to medium-high
he bowl in a shallow pan of cold water.
In
b>pan. Do not grease the pan.
Bake 10 minutes. Empty dulce de
NOTE: homemade herbes de Provence is easy to make. **
squeeze excess liquid from pico de gallo.
Mix all ingredients
Line a 12 inch loaf pan with parchment paper and arrange
inegar, 1 teaspoon crushed herbes de Provence, salt, and pepper in
n 8-inch square baking pan with parchment paper, then lightly
ones in lightly oiled roasting pan and roast for 20 minutes
uare). Securely wrap foil around pan. In a large bowl, combine
In a large frying pan, heat oil over medium heat and add garlic. Cook about 1 minute and add porcini; saute briskly. Season with salt and pepper.
When mushrooms start to turn brown, add shrimp and wine. Cook until shrimp have turned pink and wine has reduced, about 3 minutes.
Dived mixture between 4 warmed plates. Scatter diced ham and parsley over top and serve.
br>Discard seeds.
Creme de Cocoa Filling:
Refrigerate bowl
hicken is done, remove from pan.
Bring heat back up