orn tortillas - see my recipe for tortillas de maiz here.
3 -
he Cafe De Paris butter ingredients till smooth. Refrigerate for 30 min
il over medium heat for approximately 1 hour (or
boil. Simmer the chicken for 45 minutes to an hour
nd 1 teaspoons ground cinnamon for topping. Set aside.
Measure
r foil-lined baking sheets for at least 15 minutes.
edium-stiff dough.
Knead for 4 to 5 minutes.
and allspice.
Place the calabaza puree, sugar, butter, and eggs
Combine all ingredients for Cafe de Paris butter in a food
First find my recipe for Pico de Gallo, putting it together. Okay, now combine the salt, pepper and garlic powder in a small cup.
Set this aside for now.
Boil chicken breast, 1/2 of the onion sliced, and chiles until chicken is cooked through.
Shred the chicken into bite size or smaller pieces.
Fry in a skillet the other half of the onion, diced, the garlic, and the parsley leaves for 2-3 minutes, or until onions are soft.
(I also like to add the boiled chile here to add a little kick.)
Serve as meat for empanadas, taquitos, burritos, atop a taco salad, or use your imagination!
ow and leave to simmer for 2 1/2 - 3 hrs
Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle.
Bring mixture to a boil; reduce heat and simmer for 1 hour; strain.
n brown sauce and glace de viande.
Bring to a
To make chips: Cut tortillas into sixths and fry wedges in oil that has been heated to 375 degrees until crisp.
Drain well on paper towels and place in a brown paper bag.
Shake with garlic and salt.
For Pice de Gallo: Combine all ingredients and chill 1-2 hours before serving with warm chips.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.