olls on baking sheets. (The recipe doesn't say if they
Peel and boil \"yuca\" (potatoes) in salted water until tender. Mash while still hot with a fork, add egg, butter and salt.
Take 3/4 of mixture and coat bottom and sides of Pyrex dish.
Put aside.
Fry onion, green pepper, garlic, coriander and ground beef in a casserole; add chopped tomato and season with salt, pepper and Worcestershire sauce.
Cook 10 minutes.
Spoon filling into Pyrex dish and cover with the rest of the \"yuca\" mixture.
Bake at 350\u00b0 until golden. Serve hot.
Stir together the yucca starch and baking powder. Add the queso and eggs. Mix until combined.
Sprinkle starch on a clean surface, and roll your dough onto it. Knead for a couple minutes until smooth.
Press the dough into a greased baking pan.
Pre-bake the crust at 350* for about 20 minutes, or until it begins to get bubbly, golden. Remove it from the oven, add sauce, cheese and toppings, and then put back into the oven until the cheese is melted.
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
repare the Masa: Cut the yuca into pieces that you can
0 minutes.
Add the yuca pieces and continue simmering for
ogether (corn meal, brown sugar, yuca starch and optional cumin) in
Place yuca in a large pot over
ones in lightly oiled roasting pan and roast for 20 minutes
Place yuca into a large pot and
uare). Securely wrap foil around pan. In a large bowl, combine
In a large pot of salted water, cook yuca until almost tender, about 15 minutes; drain and set aside.
Preheat oven to 400 degrees F.
In a medium bowl, combine olive oil, cilantro or oregano, parsley, onion powder, garlic powder, ground cumin, salt and pepper.
Add yuca and toss to coat.
Arrange yuca in a single layer in a lightly greased baking dish until yuca is tender and starts to brown, about 30 to 40 minutes.
Sprinkle with lime juice, toss, and serve.
inse the grated yuca in a colander; press yuca to squeeze out
Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.
nd whisk in the dulce de leche until it is completely
utter a ten inch springform pan.
Beat the egg whites